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Christmas Macarons

Christmas macarons pair crisp, green almond shells with a peppermint white chocolate filling and crushed candy canes. The shells are baked one sheet at a time, then chilled for at least 24 hours for their signature chewy texture.
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Prep Time 45 minutes
Cook Time 32 minutes
Resting, chilling, and standing 1 day 1 hour 10 minutes
Total Time 1 day 2 hours 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: French
Calories: 123
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 1.5 cup blanched almond flour 6 ounces
  • 1.5 cup confectioners' sugar 6 ounces
  • 4 egg whites large, at room temperature
  • 0.25 tsp cream of tartar
  • 0.5 cup granulated sugar
  • 0.25 tsp green gel food coloring
For the peppermint filling
  • 4 oz white chocolate finely chopped
  • 2 tbsp heavy cream
  • 0.125 tsp peppermint extract
  • 2 tbsp candy canes finely crushed

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer
  • 1 piping bag with 1/2-inch round tip

Method
 

Make the shells
  1. Preheat the oven to 300°F with a rack in the center.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Sift the almond flour and confectioners' sugar into a medium bowl, then whisk to combine.
  4. In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy.
  5. Gradually beat in the granulated sugar, then increase to high and beat until stiff, glossy peaks form, adding the green gel food coloring near the end.
  6. Fold the almond flour mixture into the meringue in three additions, folding just until the batter flows in a thick ribbon and settles back into itself within about 10 seconds.
  7. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch rounds onto the prepared sheets, spacing them about 1 inch apart.
  8. Tap each sheet firmly on the counter and pop visible air bubbles with a toothpick.
  9. Let the shells stand at room temperature for 30 to 60 minutes, until the tops feel dry and do not stick to a fingertip.
  10. Bake one sheet at a time for 14 to 16 minutes, until the tops are set and do not shift when lightly touched.
  11. Cool completely on the sheet before lifting the shells from the parchment.
Make the peppermint filling
  1. Put the white chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan until steaming, then pour it over the chocolate and let stand for 2 minutes.
  3. Stir the mixture until smooth, then stir in the peppermint extract.
  4. Refrigerate for 20 to 30 minutes, stirring once or twice, until thick enough to pipe.
Fill and chill
  1. Pair shells by size and pipe about 1 teaspoon of filling onto half of them.
  2. Sprinkle the filling evenly with the crushed candy canes, then top with the remaining shells.
  3. Refrigerate the macarons in an airtight container for at least 24 hours.
  4. Let them stand at room temperature for 20 minutes before serving.

Notes

For neat shells, fold only until the batter flows in a thick ribbon and settles back into itself within about 10 seconds. Refrigerate in an airtight container for up to 5 days; freezing is suitable for up to 1 month. For a dairy-free filling, use dairy-free white chocolate and coconut cream.