Christmas Macarons – Festive Macaron Cookies For Holiday Baking
Macarons are one of the most iconic French desserts—delicate, colorful, and endlessly customizable. For Christmas, these sweet sandwich cookies can be transformed into festive works of art, filled with creamy holiday-inspired fillings like peppermint, eggnog, or cranberry buttercream.
While they may seem intimidating, macarons are actually very achievable at home with the right technique and a little patience. The reward? Gorgeous cookies that taste as good as they look, perfect for cookie exchanges, holiday dessert tables, or elegant edible gifts.
Ingredients
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- Red and green gel food coloring
- Buttercream Filling:
- ½ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 1–2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract (or peppermint extract for holiday twist)
Instructions
- Line baking sheets with parchment paper or silicone baking mats.
- Sift almond flour and powdered sugar together into a large bowl. Set aside.
- In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
- Divide the meringue into two bowls. Tint one with red gel food coloring and the other with green.
- Gently fold the almond flour mixture into each meringue until batter flows like thick lava.
- Transfer batters into piping bags fitted with round tips. Pipe small rounds onto prepared baking sheets.
- Tap trays on the counter to release air bubbles. Let sit 30–45 minutes until tops form a skin.
- Preheat oven to 300°F (150°C). Bake macarons for 14–16 minutes until set and slightly crisp.
- Cool completely before removing from trays.
- For buttercream: Beat butter until creamy, then mix in powdered sugar, cream, and vanilla. Whip until fluffy.
- Pipe buttercream onto half the macarons, then sandwich with remaining shells.
- Decorate with sprinkles or edible glitter if desired.
Why Macarons Are Perfect for Christmas
Macarons are elegant yet versatile—they can be customized with holiday colors and flavors. Peppermint, cranberry, gingerbread, or eggnog fillings all transform these French cookies into festive holiday delights. They also make beautiful homemade gifts when packaged in clear boxes or tins with ribbons.
Tips for Perfect Macarons
- Age your egg whites: Let egg whites sit at room temperature for 24 hours for better consistency.
- Weigh ingredients: Precision matters—use a kitchen scale.
- Resting is key: Don’t skip the resting step; it ensures smooth tops and classic “feet.”
- Use gel food coloring: Liquid food coloring can ruin batter consistency.
Variations
- Peppermint Macarons: Add crushed candy canes to buttercream.
- Cranberry Buttercream Macarons: Mix cranberry jam into filling.
- Eggnog Macarons: Use eggnog in buttercream for a holiday twist.
- Gingerbread Macarons: Add spices like cinnamon, ginger, and nutmeg to shells.
Storage & Make-Ahead
Macarons taste best after 24 hours when flavors meld. Store in an airtight container in the refrigerator for up to 5 days, or freeze shells (without filling) for up to 2 months.
Christmas Macarons – Festive Macaron Cookies
Ingredients
Equipment
Method
- Line baking sheets with parchment or silicone mats.
- Sift almond flour and powdered sugar together.
- Beat egg whites until foamy, then add sugar and whip to stiff peaks.
- Divide meringue and color with red and green gel food coloring.
- Fold in almond flour mixture until batter flows like lava.
- Pipe rounds onto baking sheets and tap to release air bubbles.
- Rest 30–45 minutes until tops are dry.
- Bake at 300°F (150°C) for 14–16 minutes.
- Cool completely before removing shells.
- Beat butter, sugar, cream, and extract for buttercream.
- Pipe filling onto half of shells and sandwich together.
