With these delightful Peppermint Red Velvet Macarons, you can get into the holiday spirit. The delicate red velvet macaron shell is paired with a refreshing peppermint cream filling in these elegant and festive treats.
Ingredients: 1 cup almond flour. 1 cup powdered sugar. 2 tablespoons unsweetened cocoa powder. 2 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon peppermint extract. Red gel food coloring. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 1 tablespoon milk. Crushed peppermint candies for garnish.
Instructions: In a bowl, sift together the almond flour, powdered sugar, and cocoa powder. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form. Fold the dry ingredients into the egg whites, being careful not to overmix. Add the vanilla extract, peppermint extract, and a few drops of red gel food coloring. Fold until the batter is smooth and evenly colored. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet. Let the piped circles sit at room temperature for 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes, or until they are set but not browned. While the macarons cool, prepare the peppermint cream filling. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue beating until smooth. Mix in the vanilla extract and milk. Transfer the peppermint filling into a piping bag. Once the macarons have cooled completely, pair them up by size. Pipe a small amount of the peppermint filling onto one macaron and sandwich it with another. Roll the edges of the macarons in crushed peppermint candies for a festive touch. Store the filled macarons in the refrigerator for at least 24 hours before serving to allow the flavors to meld. Serve and enjoy these delightful Peppermint Red Velvet Macarons!
Prep Time: 40 minutes
Cook Time: 18 minutes
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