Christmas Macarons

These festive Christmas Macarons are a delightful combination of almond-flavored meringue shells and a creamy filling, perfect for holiday gifting or enjoying as a treat. You can customize the colors and filling to suit the season, making them as vibrant and merry as the holidays themselves!

Ingredients:

For the Macaron Shells:

• 1 1/2 cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• Gel food coloring (red and green for Christmas colors)

For the Filling:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt
• Optional: Red and green food coloring (for colored filling)

Instructions:

1. Prepare Baking Sheets:
   • Line two baking sheets with parchment paper or silicone baking mats.
   • If you have a macaron template, place it under the parchment to help with even sizing.
2. Sift the Dry Ingredients:
   • In a medium bowl, sift the powdered sugar and almond flour together to remove any lumps and ensure a smooth macaron shell.
3. Make the Meringue:
   • In a clean mixing bowl, beat the egg whites with a pinch of salt until they begin to form soft peaks.
   • Gradually add the granulated sugar, about a tablespoon at a time, until stiff peaks form. The meringue should be glossy and hold its shape.
4. Combine the Ingredients:
   • Gently fold the sifted almond flour and powdered sugar into the meringue using a spatula.
   • Continue folding until the batter flows smoothly like lava. This step is crucial for achieving the perfect macaron texture.
5. Add Color:
   • Divide the batter into two bowls and add a few drops of red food coloring to one and green food coloring to the other.
   • Mix gently until the colors are evenly incorporated.
6. Pipe the Macarons:
   • Transfer the macaron batter into separate piping bags fitted with round tips.
   • Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, making sure they are spaced about 1 inch apart.
   • Tap the baking sheets on the counter a few times to release any air bubbles.
7. Rest the Macarons:
   • Let the piped macarons sit at room temperature for 30–60 minutes until a skin forms on top and they are no longer sticky to the touch.
8. Bake the Macarons:
   • Preheat the oven to 300°F (150°C).
   • Bake the macarons for 12–15 minutes, or until the shells have risen, are firm, and easily peel off the parchment paper.
   • Let them cool completely on the baking sheets.
9. Make the Filling:
   • While the shells cool, beat the softened butter in a bowl until creamy.
   • Gradually add the powdered sugar, heavy cream, vanilla extract, and salt.
   • Continue to beat until the filling is smooth and fluffy.
   • Optionally, tint the filling with red or green food coloring for added festivity.
10. Assemble the Macarons:

• Once the macaron shells are cool, flip half of them over and pipe a small amount of filling onto each.
• Top with the other macaron shell and gently press them together to form a sandwich.

11. Serve or Store:

• Let the macarons rest for 24 hours in the fridge to allow the flavors to meld together.
• Bring them to room temperature before serving. Store in an airtight container.

Tips for Success:

• Measure Carefully: Macarons require precise measurements, especially for the dry ingredients, so weigh them if possible.
• Macaronage: Be sure to properly fold the batter—over-mixing will cause the macarons to spread too much, while under-mixing will result in a cracked top.
• Practice Patience: Resting the piped macarons is crucial for achieving the perfect feet (the ruffled base).
• Customize: Use different fillings like chocolate ganache, fruit preserves, or peppermint buttercream for a unique twist.

These Christmas Macarons are not only beautiful but also a delicious addition to your holiday dessert table. Their delicate almond flavor, paired with festive colors and creamy filling, will surely impress your guests!