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Grinch Macarons

Grinch macarons are green French macarons filled with fluffy vanilla buttercream and topped with tiny red heart sprinkles. Their crisp shells and chewy centers make a festive holiday treat.
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Prep Time 45 minutes
Cook Time 34 minutes
drying, cooling, chilling, and resting 1 day 1 hour 35 minutes
Total Time 1 day 2 hours 54 minutes
Servings: 24 servings
Course: Dessert
Cuisine: French
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 3.5 oz almond flour fine blanched
  • 3.5 oz powdered sugar for the shells
  • 2.5 oz egg whites room temperature, about 2.5 large egg whites
  • 2.5 oz granulated sugar
  • 0.25 tsp green gel food coloring
For the filling
  • 2 oz unsalted butter softened
  • 4 oz powdered sugar for the filling
  • 1 tbsp heavy cream
  • 0.5 tsp vanilla extract
  • 0.125 tsp fine salt
For decorating
  • 24 sprinkles small red heart-shaped

Equipment

  • 2 13x18-inch rimmed baking sheets
  • 1 piping bag fitted with a 1/2-inch round tip
  • 1 electric mixer

Method
 

Make the shells
  1. Heat the oven to 300°F with a rack in the center.
  2. Line two 13x18-inch rimmed baking sheets with parchment paper.
  3. Sift the almond flour and 3 1/2 ounces of the powdered sugar into a medium bowl, pressing any larger pieces through the sieve.
  4. In a clean, grease-free bowl, beat the egg whites on medium speed until foamy, about 1 minute.
  5. Gradually add the granulated sugar.
  6. Beat on medium-high until stiff, glossy peaks form, 4 to 6 minutes; beat in the green gel food coloring during the final minute.
  7. Fold the dry mixture into the meringue in 3 additions, scraping around the bowl, until the batter falls in a thick ribbon and the ribbon blends back in after about 10 to 15 seconds.
  8. 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.
  9. Tap each sheet firmly on the counter and pop visible air bubbles with a toothpick.
  10. Let the shells stand at room temperature for 30 to 60 minutes, until their surfaces feel dry and don’t stick to a fingertip.
  11. Bake one sheet at a time for 14 to 17 minutes, until the shells have risen feet and the tops feel set when lightly nudged.
  12. Cool the shells completely on the baking sheets, about 30 minutes.
  13. Carefully peel the cooled shells from the parchment.
Make the filling
  1. Beat the butter in a medium bowl until smooth.
  2. Add the remaining 4 ounces powdered sugar, heavy cream, vanilla extract, and salt; beat on medium-high until fluffy, about 2 minutes.
Fill and decorate
  1. Match the shells into pairs by size.
  2. Pipe about 1 teaspoon of filling onto the flat side of half the shells.
  3. Top with the remaining shells and press gently to the edges.
  4. Put a small dab of remaining filling on top of each macaron and press on a red heart sprinkle.
  5. Arrange the macarons in an airtight container and refrigerate for 24 hours to mature.
  6. Let the macarons stand at room temperature for 20 minutes before serving.

Notes

For even shells, fold until the batter flows in a thick ribbon and blends back in after about 10 to 15 seconds. Store airtight in the refrigerator for up to 5 days; freeze yes, for up to 1 month. For a dairy-free variation, use plant-based butter and cream.