Peppermint Swirl Macarons! ❄️ (Gluten-Free)
Day 5 of my 12 Days of Christmas Desserts - Peppermint Swirl Macarons! (GF)
Measure out 200g of super-fine blanched almond flour and 150g powdered sugar, sift through twice.
1
Whisk 140g room temp. egg whites in a mixer until foamy. Then add 1/2 tsp. coarse kosher salt & 1/2 tsp. cream of tartar.
2
Slowly add 150g white sugar, 1 Tbsp. at a time. Whisk on medium speed until stiff, rigid peaks form.
3
Add almond flour/powdered sugar mixture to your egg whites & fold/stir for 50-70 strokes.
4
Optional: Take a piece of plastic wrap and paint a red stripe down the middle with food coloring. Cover with macaron batter.
5
Roll it up, leaving one end open and tying the other. Place inside a piping bag fitted with a #10 round tip.
6
Pipe out your macarons on a silicone mat or parchment paper. Let your macaron shells dry for 1-2 hours.
7
For the Peppermint Buttercream filling: mix 1 cup softened butter, 454g powdered sugar, 3 tsp. peppermint extract & 1 tsp. vanilla extract.
8
Optional: crush peppermints for rolling the sides of your macarons in.
9
Bake at 300° F for 15-18 minutes. Let cool completely.
10
Match like-sized shells, then fill with peppermint buttercream (using #10 tip) & roll in crushed peppermint.
11
Check out more of my 12 Days of Christmas Desserts!
What you'll need
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