Very Raspberry-Peppermint Macarons

Don’t be fooled by their size! These festive macarons pack a mighty punch. Colorful, sweet and made with just a handful of ingredients, they’re sure to impress any guest this holiday season.

Prep: 3 hoursCook: 15 minutesTotal: 3 hours 15 minutesDifficulty: Medium


Ingredients

  • 1 cup almond flour
  • 3 1⁄2 cups powdered sugar, divided
  • 3 egg whites, room temperature for 2 hours
  • 1⁄4 cup granulated sugar
  • 1⁄4 teaspoon cream of tartar
  • Red food coloring
  • 1 stick unsalted butter
  • 1⁄2 teaspoon peppermint extract
  • 1⁄2 teaspoon vanilla extract
  • 2 1⁄2 tablespoons milk
  • Fresh mint, optional
  • Raspberries, optional

Directions

  • Line baking sheet with parchment paper.
  • In large bowl, mix almond flour and 1½ cups powdered sugar together. Sift 3 times; set aside.
  • Using hand mixer, beat egg whites at high speed. When eggs begin to foam, add cream of tartar.
  • Keep beating until eggs reach a foam-like consistency. Beat in granulated sugar until egg whites develop stiff peaks and are shiny.
  • Working in small batches, use spatula to fold in almond flour mixture. As you mix, the batter will begin to loosen up. Be careful to not over OR under mix. Batter should be runny, but still fall down the spatula in a glop.
  • Transfer batter to pastry bag fitted with ½” round tip. Mix in red food coloring. Onto prepared baking sheet, pipe batter into 1” dots. Let sit at room temperature 30 to 35 minutes.
  • Meanwhile, preheat oven to 300°F. Bake macaron shells 15 minutes. Let cool completely on baking sheet.
  • Using a hand mixer, beat butter 3 minutes. Add powdered sugar ½ cup at a time, mixing well each time.
  • Add vanilla extract and peppermint extract. Mix until well combined. Add milk 1 tablespoon at a time until desired consistency.
  • Transfer peppermint buttercream into piping bag with round or star tip. Fill macaron shells, taking care to not overfill. Serve with fresh mint and raspberries.
  • Transfer peppermint buttercream into piping bag with round or star tip. Fill macaron shells, taking care to not overfill. Serve with fresh mint and raspberries.