Print

Peppermint Twist Macarons

Print Recipe

Light almond cookies sandwiched with a creamy peppermint buttercream, perfect for holiday treats or gifts.

Ingredients

Scale
  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • Red food coloring
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar (for filling)
  • 1–2 tablespoons heavy cream (for filling)

Instructions

  1. Preheat your oven to 285°F (140°C) and line a baking sheet with parchment paper.
  2. Sift together almond flour and powdered sugar.
  3. Beat egg whites until foamy, gradually add granulated sugar, and continue to beat until stiff peaks form. Add peppermint extract and red food coloring, mixing until combined.
  4. Gently fold the almond flour mixture into the egg whites until just combined.
  5. Pipe small circles onto the baking sheet and let sit for 30 minutes until dry to the touch.
  6. Bake for 15-20 minutes, then allow to cool completely.
  7. For the filling, beat softened butter until creamy, then mix in powdered sugar and heavy cream until desired consistency is reached.
  8. Assemble the macarons by spreading or piping filling onto one shell, then top with another shell.

Notes

Serve at room temperature. For best flavor, let them sit 24 hours after filling.

Nutrition

Find it online: https://voxrecipes.com/peppermint-twist-macarons/