Macaron Magic: The Ultimate Holiday Recipe Collection

Macarons are an exquisite and contemporary delight that is simply perfect for Christmas.

The best time to prepare them is just before Christmas, as they are most enjoyable when freshly made.

While making macarons can be challenging, our Christmas macaron recipes make it possible for nearly everyone to create these wonderful treats.

Let’s embrace the holiday spirit and get started!

Christmas Peppermint Macarons

Festive red macaroons filled with delicious mint-flavored buttercream and decorated with white chocolate frosting are beautifully soft and melt-in-your-mouth. Preparing them is not easy, but the divine result is worth it.

Ingredients

For the shells:

• 1 1/2 cup fine almond flour
• 1 cup powdered sugar
• 3 large egg whites (at room temperature)
• 1 cup extra fine powdered sugar
• 1-2 teaspoons of red gel food coloring

For decoration:

• 4 ounces white chocolate, melted
• 3-4 tablespoons of crushed peppermint candy canes (if you can find them – ideally with a mint flavor, or use the decoration of your choice)

Buttercream:

• 1/2 cup butter, softened
• 1 cup powdered sugar
• 1 teaspoon of peppermint extract

Method

Shells:

• Line a baking sheet or 2 with a silicone baking mat.
• Using a fine sieve, sift the almond flour into a large bowl.
• Get rid of all large pieces of flour.
• Do the same with the powdered sugar.
• Whisk the flour and sugar until well combined.
• Set aside.
• Place the egg whites in the bowl of a stand mixer and beat on low speed using the whisk attachment until soft peaks form (about 2 minutes).
• Add the extra fine sugar and increase the speed to medium.
• Once slightly stiffer peaks begin to form, increase the speed to high.
• Beat on high until stiff peaks form, about 2 minutes.
• Add the red food coloring and beat until incorporated.
• Remove the bowl from the stand mixer and place a strainer on top.
• Pour the dry mixture into a sieve and sift the dry ingredients into the meringues.
• Using a rubber spatula, mix the dry ingredients into the meringue.
• Be careful not to mix and blow the meringues.
• When it thins, the dough is ready so that you can draw figure 8s with a spatula.
• Add the batter to a piping bag with a medium to large round tip (ideally 1/2 inch).
• Form 1 – 1 ½-inch small dough circles on the prepared baking sheet.
• After preparing all the rounds, gently tap the baking sheet on the counter a few times to remove any air bubbles from the macaroons.
• If any air bubbles remain, gently pierce them with a toothpick.
• Preheat the oven to 300°F.
• While the oven is preheating, let the macaroons sit.
• It is essential that such skin forms on them, which can take from a few minutes to an hour.
• When you touch them lightly, and the dough does not stick to your finger, macaroons are ready to bake.
• Bake for 15-20 minutes.
• Check them after 15 minutes, and if they are not done, continue baking – but check them every minute.
• The macaroons are ready when the tops are firm and not shaking.
• Allow the macaroons to cool completely before removing them from the silicone mat.

Decoration:

• Melt the white chocolate in a water bath or the microwave.
• Dip the tops of half the macaroons into the melted white chocolate and sprinkle with crushed lollipops if you have them.
• Put in the fridge to harden.
• Prepare the cream.
• Add the butter to a stand mixer fitted with the whisk attachment.
• Beat on high until the butter has doubled in size and looks light and fluffy.
• Turn the mixer to low and slowly add the powdered sugar.
• Beat until fully incorporated, then add the mint extract.
• Whisk until well combined.
• Place the buttercream in a piping bag fitted with a 1/2-inch round tip.
• Spread the buttercream on the bottom halves of the shells (undecorated) and cover with the decorated tops.
• Put in the fridge overnight.
• Enjoy your meal!

Vanilla Macarons

These Christmas macaroons are a great holiday treat to make an impact! Vanilla shells filled and decorated with buttercream are perfectly tender and will be the first to disappear from your plates!

Ingredients

For the vanilla shells:

• 1 cup almond flour
• 7/8 cup powdered sugar
• 3 large egg whites, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla bean paste (or extract)

For the vanilla cream:

• 1/2 cup butter, room temperature
• 1 1/2 cup powdered sugar
• 1 teaspoon of vanilla extract or vanilla bean paste
• 2 tablespoons whipping cream, room temperature

For the frosting:

• 1 cup of powdered sugar
• 1 teaspoon of dried egg whites
• 1 1/2 tablespoons water

Decoration:

• the rest of the buttercream
• green gel food coloring
• dark blue gel food coloring
• black gel food coloring
• sprinkles

Method

Vanilla Shells:

• Sift together the almond flour and powdered sugar and set them aside.
• Heat a small pot of water on the stove and prepare a bath.
• Whisk the egg whites and granulated sugar in the bowl of a stand mixer over the double boiler until the sugar is fully dissolved and the egg whites are frothy.
• Remove the mixture from the heat and use the stand mixer with the whisk attachment, at high speed, to beat the egg whites and sugar just until stiff peaks form, about 2 minutes. 
• Add the vanilla bean paste and mix for a few seconds until fully incorporated.
• Sift the almond flour and powdered sugar mixture over the meringue, using a firm spatula to fold the dry ingredients into the meringue.
• Do this until the mixture ribbons off and forms a complete figure 8 without breaking. This may take a while; keep folding, but don’t over-mix, so test the figure 8 every 5-10 folds.
• Using a piping bag with a small circle tip, pipe 1 1/2 inch circles onto a lined cookie sheet, about 2 inches apart. 
• Rap tray on the counter a few times to remove any air bubbles from within the batter (use a toothpick to remove any visible air bubbles that won’t come out).
• Let it rest for a while, and preheat the oven to 300°F.
• Bake one sheet at a time in the center of the oven for 13 minutes.
• Remove the baking sheet from the oven and let the shells cool completely on the baking sheet.

Vanilla Buttercream:

• In a large bowl, beat the butter on full speed until pale and fluffy, 2-3 minutes.
• Add powdered sugar and beat on low speed until combined with butter.
• Scrape down the side of the bowl and continue beating on medium-high speed until the sugar is completely dissolved and the mixture is fluffy.
• Add the vanilla, pour 2 tablespoons of cream, and beat until combined.
• If you want a smoother cream, add one tablespoon of whipping cream and beat until thoroughly combined with the rest.

Glaze:

• Combine all the frosting ingredients in a bowl and beat with an electric mixer on full speed for 2-3 minutes until smooth and fluffy.

Decoration:

• Use the leftover buttercream to dye the trees and wreaths dark forest green with lots of green, navy, and black food coloring.
• Use the decorating star for the buttercream decorations, and make wreaths and Christmas trees.
• Remember to decorate with sprinkles before the buttercream dries.
• For the frosting, use a narrow decorating tip and make small dots on the wreaths and Christmas trees.
•  You can also conjure beautiful snowflakes from the frosting; see the photo below.
• Again, remember to decorate with sprinkles before drying.
• Enjoy it!

Gingerbread Macarons

Beautiful and delicious macaroons with gingerbread spice will amaze your taste buds. You can decorate them with white chocolate and Christmas sprinkles. And not only children can beat them!

Ingredients

For the shells:

• 1/2 cup granulated sugar
• 1 teaspoon dried egg whites
• 1/2 cup egg whites
• 1 cup almond flour
• 1 cup powdered sugar
• 1/4 teaspoon ground dried ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon (optional)
• brown and yellow gel food coloring

For the cream:

• 1 1/2 cups sifted powdered sugar
• 4 tablespoons of softened butter
• 1/2 teaspoon of vanilla extract
• 1 1/2 teaspoons cane molasses
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1-2 tablespoons milk (optional for thinning)
• white chocolate for decoration
• Christmas sprinkles for decoration

Method

Shells:

• Prepare a decorating bag with a large round tip of approx. 1/4”.
• Line two baking sheets with baking paper or a silicone mat.
• Measure out all the ingredients.
• Sift the icing sugar, almond flour, cocoa, and spices into a bowl and set aside.
• Preheat the oven to 310ºF for 60 to 90 minutes, which helps with temperature fluctuations. I preheat the oven for 30 to 45 minutes.

Meringue:

• Place a bowl over a pot of barely simmering water.
• Put sugar and dried egg whites in a bowl.
• Walk through.
• Add the egg whites and beat until the sugar is completely dissolved.
• It will take a few minutes.
• Ensure the bottom of the bowl does not touch the boiling water, as you don’t want the egg whites to cook.
• Do not heat the sugar syrup; you want to dissolve the sugar.
• Transfer the syrup to a stand mixer bowl.
• Beat the mixture at a low speed for about 30 seconds, then gradually increase the speed to medium.
• Beat on medium for one to two minutes until the mixture is white and fluffy.
• Increase the speed to medium-high and beat for a few minutes until stiff peaks form.
• Whipping can take up to 13 to 15 minutes.

Macaroons:

• Pour the sifted dry ingredients into the stiff meringues.
• At this point, add the gel food coloring.
• Begin to gently fold the mixture and use a spatula to form the letter J in it.
• Once the dry ingredients are combined with the meringue, you can press the air out of the dough by pressing it against the sides of the bowl as you fold it.
• Fold until the dough is shiny and has a thick consistency.
• Take a teaspoon of the dough and spread it on a baking paper or silicone mat.
• Wait a while to see how the dough behaves.
• If the dough remains stiff, forms a peak, and does not spread, fold the dough a little more and try again.
• Again, take a teaspoon of the dough, spread it on the baking paper, and if it spreads a little and the top is shiny and smooth, it’s done.
• Be careful not to mix it.

Preparing the shells:

• Transfer the dough to a decorating bag, which you close at the top so that the dough does not start to dry out.
• On a baking sheet lined with baking paper, make small circles about 2 inches apart.
• Tap the tin on the counter a few times.
• Use a toothpick to pierce the air bubbles on the surface of the shells.
• Leave for 20 – 40 minutes.

Roast:

• You will have several trays and bake one tray at a time.
• Bake for 5 minutes, and then turn the pan over.
• Bake for another 15 to 20 minutes.
• If the macaroons still wobble after baking, bake a little longer.
• Allow to cool before filling the macaroons.

Cream:

• Beat the butter in the bowl of an electric mixer on medium speed for about 1 minute.
• Turn off the mixer and add all the powdered sugar.
• Beat the sugar and butter on low speed until combined.
• Increase the speed to medium and beat for 1-2 minutes until the mixture is nicely fluffy.
• Add the vanilla extract, molasses, ginger, cinnamon and nutmeg.
• If the buttercream seems stiff, add milk.
• Blend for another 30-45 seconds.
• If the buttercream seems too runny, add more sifted powdered sugar until the cream is firm but smooth and creamy.
• Pipe the cream into a piping bag and pipe a little onto half of the shells.
• Combine with the other half of the shells.
• You can drizzle the finished macaroons with white chocolate, which will serve as “glue” for the Christmas sprinkles of your choice.
• Bon apetite!

Holiday Dark Chocolate Macarons

The eye-pleasing green macaroons with Christmas sprinkles filled with a creamy and rich dark chocolate filling will be loved by your whole family and will become a hit this holiday season!

What you will need

For the shells:

• 1 1/2 cup almond flour
• 1 1/2 cup powdered sugar
• 1/3 cup egg whites (divided into two portions)
• 3/4 cup granulated sugar
• 1,5oz water
• 10 drops green gel food coloring (optional)
• colorful Christmas sprinkles

For the filling:

• 1 cup dark chocolate, finely chopped
• 1 cup whipping cream
• 1/2 tablespoon butter, softened

Method

Shells:

• Line 2-3 trays with baking paper.
• Sift the almond flour and granulated sugar into a large bowl, discarding any large granules remaining in the sieve.
• Whisk to combine.
• If there are a lot of large pieces left, put all the flour and sugar into a food processor and blend for a minute, then sift again.
•  Fold half the egg whites into the dry ingredients using a spatula to form a thick paste.
• Add the granulated sugar and water to a small saucepan and heat over medium-high heat until it reads 240°F with a candy thermometer.
• While the sugar is cooking, beat another half of the egg whites until they are foamy and form small, firm bubbles.
• Once the sugar syrup has reached the desired temperature, reduce the speed of the mixer and carefully add the hot syrup to the egg whites.
• Let it run in a slow stream down the side of the mixing bowl.
• Once all the syrup has been added, increase the speed to high and beat for 3-4 minutes until soft peaks form.
• Stop the blender and add the gel food coloring.
• Continue beating the egg whites for a few more minutes until they are thick and glossy and form stiff peaks.
• Let the meringues cool to room temperature.
• Take part of the meringue with a spatula and add it to the almond sugar paste.
• Fold using the macaronage technique; see recipes above.
• Add the remaining meringue and continue folding the dough until the dough is thin enough to make a figure eight with a spatula.
• Transfer the dough to a piping bag fitted with a medium round tip.
• Secure the end of the bag with a clip or rubber band.
• Spread the dough onto the prepared baking sheet in even circles with a diameter of about 1 1/2 inches.
• Tap the baking sheet on the counter a few times to release air bubbles from the macaroons.
• Pierce the remaining air bubbles with a toothpick.
• Sprinkle the sprinkles over the macaroons.
• Let the macaroons sit for 30-60 minutes to dry.
• Preheat the oven to 325°F.
• Bake one sheet at a time for 12-14 minutes.
• The macaroons are ready when the tops are firm and give little or no wiggle when tapped lightly.
• Allow to cool completely before removing from the tin.

Filling:

• Place the finely chopped chocolate in a medium bowl.
• Heat the cream in the microwave for 30-45 seconds until hot.
• Pour the hot cream over the chocolate and let it sit for a few minutes.
• Stir until all the chocolate has melted.
• If necessary, place back in the microwave for 15 seconds until the chocolate is completely melted.
• Stir in the butter.
• Let sit at room temperature (or in the fridge) until the filling thickens.
• After it has hardened, beat the filling using a hand mixer to a fluffy consistency.
• Put the whipped filling into a small piping bag with a small round tip.
• Place circles of filling on the flat side of one macaroon and cover with another.
• Enjoy your meal!

Pear Ginger Macarons

These beautiful red macaroons are filled with whipped ginger-vanilla ganache and pear jelly. The ginger perfectly enhances the flavor of the pears, making for a great festive flavor combination.

Ingredients

The Shells:

• 1/2 cup egg whites
• 1/2 cup granulated sugar
• 1 teaspoon dried egg whites
• 1 cup powdered sugar
• 1 cup almond flour
• a few drops of red gel food coloring

Pear Jelly:

• 1 cup pear puree
• 1 1/2 tablespoon light corn syrup or glucose syrup
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons pectin mixed with 1/4 cup granulated sugar
• 1 sheet of gelatin swollen in cold water

Ginger Filling:

• 1 1/2 cups de luxe whipped cream
• 1 1/2 tablespoons inverted sugar, e.g., light corn syrup or glucose syrup
• salt to taste
• 1 vanilla pod
• ginger powder to taste (start with ¼ – ½ teaspoon)
• 1/4 cup of high-quality white chocolate
• 3 sheets of gelatin swollen in cold water
• fresh ginger, peeled and sliced

Method

Shells:

• Preheat the oven to 300°F.
• Mix the granulated sugar and dried egg whites in a bowl.
• If the almond flour is not super fine, blend it a bit in a food processor.
• Sift the almond flour and powdered sugar into a separate bowl.
• Keep all containers covered with lids.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.
• Gradually add the granulated sugar and egg white mixture, and continue to beat on medium speed until you have glossy, stiff peaks.
• Add half of the meringues to the almond flour and powdered sugar mixture.
• Add gel food coloring
• Fold gently with a spatula until the dry ingredients are incorporated.
• Add remaining meringue.
• Fold gently until the batter is shiny and thin enough to make a figure eight with a spatula.
• Insert a round tip (e.g., Wilton 12) into a piping bag and carefully pour the batter into the bag.
• Make small circles on a silicone mat or baking sheet lined with baking paper.
• Let rest on the kitchen counter until the macaroons are skinned, and you can touch them gently without the dough sticking to your fingers.
• Place the macaroons in the oven and bake at 275 – 300°F for 15-18 minutes.
• Allow the macaroons to cool before removing from the tin.

Pear Jelly:

• Put the sheet of gelatin in a bowl of cold water,
• Combine the pear puree, inverted sugar, sugar, and lemon juice in a saucepan.
• Heat on medium-high heat until the mixture reaches 100°F.
• Remove from the heat and slowly pour in the pectin and sugar mixture while whisking constantly.
• Mix well.
• Place back on the stove and cook, stirring constantly, for about 30-60 seconds.
• Remove from the heat, let the mixture cool to 150°F, then squeeze the excess water from the swollen gelatin and add it.
• Mix well.
• Immediately pour into small silicone molds in the shape of a hemisphere.
• Put in the freezer.

Ginger filling:

• Place the sheet of gelatin in a bowl of cold water.
• Chop the chocolate into small pieces and place in a heatproof bowl.
• Cut the vanilla pod and remove the seeds.
• Put the seeds and pod into the pot with the cream.
• Add both fresh ginger and ginger powder.
• Heat to a gentle boil.
• Then let it sit for 15-30 minutes.
• Remove the vanilla pod and fresh ginger from the mixture.
• Bring to a gentle boil, pour over chocolate, and let sit for 30-60 seconds.
• Then gently mix with a spatula and then emulsify with a blender.
• Squeeze the water out of the gelatin, add the chocolate mixture and mix.
• Cover with plastic wrap and leave to harden in the fridge, ideally overnight.
• In the morning, beat the mixture with a whisk to make it amazingly fluffy.

To assemble the macarons:

• Put the whipped ginger filling into a decorating bag with a 1M decorating tip.
• Shape the mixture into a rosette on the macaron shell using a circular motion.
• Make a space in the center of the rosette using a small, deep spoon.
• Remove the frozen pear jelly from the silicone mold and insert it into the center of the ginger mixture using a toothpick.
• Work quickly so the jelly doesn’t soften.
• Put it back in the freezer for a few minutes if it softens.
• Place another shell on top of the pear jelly.
• Decorate the macaroons as desired.

Macaronage technique

When preparing macaroons, carefully mixing almond flour with sugar into the snow is an essential moment of the entire process.

And how to do that?

1. Pour half of the almond mixture into a bowl and add the snow.
2. Using a silicone spatula, start mixing the mixture.
3. Once the dough comes together, but you still see dry spots, add the other half of the mixture and mix again.
4. Now you can start the technique called “macaronage”.
5. During “macaronage”, occasionally turn the bowl and use a spatula to push the dough against the bottom and sides of the bowl.
6. Gradually expel the air from the mixture by moving it as if you were “smoothing” the snow down with a trowel.
7. This will make the dough more liquid, shiny, and smooth without lumps of snow.
8. Clean the spatula occasionally and thoroughly combine all the dough parts.
9. Repeat about 50 times.

The batter consistency should behave like flowing lava when you have the right batter consistency. Lifting the spatula from the dough should run down slowly and form a fine lace. It is important not to overmix the dough as it will become too runny.

For an idea, watch the detailed video tutorial:

MACARONAGE technique in REAL TIME - Master Your Macarons Series, Part 1

And how did you like our Christmas macaron recipes today? Write to us in the comments!