Two-bite pastries that look and taste like little peppermints!
As we wrap up holiday baking, I could not help but make this one last recipe. Once my most favorite treat to eat and one I spent years trying to master, it has been a minute since I made macarons. Plus, a little decorating hack turns them into the sweetest peppermint macarons!
Save those whites! After baking up some of the recipes for Cookie Week, you should be left with a few egg whites. Most often my egg whites are used for Swiss meringue buttercream, but these were destined for macarons.
Today I am using the French meringue method for making macarons. This method can be more finicky than Swiss or Italian, but the results are by far the best (in my opinion). The macaron shells bake up with a crispy outer shell and chewy almond meringue centers.
If you are comfortable with making a classic French meringue, then I have full confidence that you can make macarons.
Check out this French meringue visual:
Want to give your macs cutie peppermint swirls? Stripe the inside of your piping bag with a bit of red gel food coloring! Just unfold the top portion of the piping bag and “paint” the inside with a clean paint brush (one reserved for the kitchen) or the tip of a small offset or palette knife.
I’ve written extensively about macarons. You can find all my tips and tricks plus a video in the links below:
In the video, I use Italian meringue, but the folding process is similar.