Introduction
There is no confection quite as elegant or challenging as the French macaron. For the holiday season, we elevate this classic treat into the festive “Joyeux Noël Macaroon.” Unlike standard flavors, these feature vibrant red and green shells, achieved using high-quality gel food coloring, and are sandwiched together with a rich, cooling White Chocolate Peppermint Ganache. While macarons have a reputation for being finicky, following this detailed recipe will help you achieve the coveted smooth shell and ruffled “feet” that make this dessert the centerpiece of any Christmas gathering.
Ingredients
For the Macaron Shells (Makes approximately 30 assembled macarons)
- 150g (1 ¼ cups) finely ground almond flour
- 150g (1 ¼ cups) powdered sugar (icing sugar)
- 55g (2 large) aged egg whites (first portion)
- 150g (¾ cup) granulated sugar
- 50ml (3 ½ tbsp) water
- 55g (2 large) aged egg whites (second portion, used for the meringue)
- Red and Green gel food coloring (highly concentrated)
For the White Chocolate Peppermint Ganache
- 200g (7 oz) high-quality white chocolate, chopped
- 100ml (½ cup minus 1 tbsp) heavy cream (double cream)
- ½ tsp peppermint extract
Step-by-step Preparation
- Prepare Dry Ingredients and Batter Base: Sift the almond flour and powdered sugar together thoroughly to eliminate lumps. Mix the first portion of egg whites (55g) into the dry mix to form a thick, almond paste (known as the *tant pour tant*). Divide this paste equally into two bowls. Color one bowl bright red and the other emerald green using gel coloring.
- Make the Italian Meringue: In a small saucepan, combine the granulated sugar and water. Heat until the mixture reaches 118°C (245°F). Simultaneously, begin whipping the second portion of egg whites (55g) until soft peaks form. Once the syrup reaches temperature, slowly pour the hot syrup down the side of the mixer bowl while the machine is running on medium-high speed. Continue whipping until the meringue is stiff, glossy, and cool to the touch (around 8–10 minutes).
- Macaronage: Gently fold half of the Italian meringue into the red almond paste bowl and the other half into the green bowl. Use a spatula to fold the batter until it reaches the ‘ribbon stage’—when the batter flows slowly and continuously off the spatula, forming a ribbon that dissolves back into the mixture after about 20 seconds. *Tip: Do not overmix! This is the most crucial step.*
- Pipe and Rest: Transfer the batter into piping bags fitted with a round tip. Pipe 1.5-inch circles onto baking sheets lined with parchment paper or silicone mats. Immediately rap the trays firmly on the counter 4–5 times to release air bubbles. Let the shells rest (the *croutage*) at room temperature for 30–60 minutes until a skin forms and they are dry to the touch.
- Bake: Preheat your oven to 140°C (285°F). Bake the macarons for 14–16 minutes, rotating the tray halfway through. They are done when they have developed their characteristic ruffled “feet” and do not wobble when gently touched.
- Prepare the Ganache: Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream until simmering, then pour it over the chocolate. Let sit for 5 minutes, then stir until smooth. Stir in the peppermint extract. Chill the ganache until it is thick and pipeable (about 1–2 hours).
- Assemble: Match the shells by size. Pipe a generous amount of chilled ganache onto the flat side of one shell and gently sandwich it with a matching shell.
Nutritional Information
Macarons are a rich dessert, high in sugar and fat due to the almond flour and ganache filling. Each assembled macaron (estimated serving size) contains approximately 100–120 calories. They are gluten-free and provide a good source of healthy fats and protein from the almonds. Due to the high sugar content, they are best enjoyed as an occasional treat.
Storage
Macarons must be stored in an airtight container in the refrigerator due to the fresh cream in the ganache. They are best enjoyed 24 hours after assembly, as this allows the filling to “mature” the shells, resulting in a perfectly chewy texture. They will keep well for up to 5–7 days refrigerated, or can be frozen for up to 3 months. Thaw frozen macarons overnight in the refrigerator before serving.
Conclusion
These Christmas Macaroons are not just a dessert; they are edible holiday decorations. Serve them alongside a warm mug of hot cocoa or a festive espresso. For a delightful variation, substitute the peppermint extract for gingerbread spice in the ganache, or add a touch of gold luster dust to the shells after baking for an extra glamorous finish. They also make a stunning and thoughtful homemade gift when packaged in a beautiful box.