Peppermint Chip Macarons
Beautiful macarons filled with peppermint chip buttercream and drizzled with chocolate.
Servings 30 macarons
Calories 117kcal
Ingredients
Peppermint Chip Buttercream
- 1 oz pasteurized carton egg whites
- 6 oz powdered sugar sifted, divided 4 oz+ 2 oz
- 4 oz unsalted butter softened
- 1/8 tsp peppermint oil
- 1 oz semisweet chocolate finely chopped
Macaron Shells
- 130 g powdered sugar
- 130 g almond flour
- 127 g sugar
- 127 g egg whites about 4 eggs, room temperature
- 1/32 tsp Hawaiian Blue Master Elite powder color smidgen
Toppings
- melted chocolate
Instructions
Peppermint Chip Buttercream
- Whip the egg whites and about 4 oz of the powdered sugar on a high speed for 3- 5 minutes.
- Bump the speed down to medium- high and begin adding the butter one tablespoon at a time, letting each piece incorporate before adding the next. Once all the butter has been added, scrape the bowl down and whip on high for 5 minutes, or until light and fluffy.
- Switch to a paddle attachment and add the remaining 2 oz of powdered sugar. Beat on low to combine, then medium- low speed for 1- 2 minutes. Add the peppermint oil and beat to combine.
- Fold the chopped chocolate into the buttercream. Taste and adjust flavors as desired.
Macaron Shells
- Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F.
- Pulse the almond flour and powdered sugar in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
- Combine egg whites and powdered color. Set aside.
- In a clean stand mixer bowl, combine the sugar mixture and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
- Place the bowl in the stand mixer fitted with a whisk attachment. Gradually increase the speed to medium (KitchenAid speed 6) and whip for 5 minutes. Decrease the speed slightly (KitchenAid speed 4) and whip until you have stiff peaks, about 1- 5 minutes longer. Check regularly so that you don't overwhip the meringue.
- Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
- Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (30 mins for me). Bake for 23- 25 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
- Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.
Assemble
- Pair up the macaron shells. Fill a piping bag with buttercream and pipe a dollop onto one shell, then top with the other shell. Repeat with the remaining macaron shells.
- If desired, melt some chocolate and add to a small piping bag. Snip off a tiny bit of the tip and drizzle over the macarons. Allow the chocolate to set.
- Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.
Notes
- I was able to pipe 60 shells, which made 30 macarons. You could have a few more or a few less depending on how large you pipe your shells.
- For maximum color intensity, mix the egg whites and color powder about an hour before beginning the recipe.
- If making the buttercream in advance, I prefer to mix the chocolate chunks into the frosting right before piping.