These Christmas macarons are French almond meringue cookies, tinted red, green or white and sandwiched with vanilla or peppermint buttercream. One batch makes about 30 sandwich macarons. Plan on about 1 hour 45 minutes of work, resting and baking, then a day in the fridge before serving.
Everything depends on one moment: stop folding the batter when it falls from the spatula in a thick ribbon that smooths out in 10 to 15 seconds. Weigh the ingredients, watch the batter, and the rest is patience.
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- Shells: 120 g almond flour, 120 g powdered sugar, 90 g egg whites (about 3 large eggs), 100 g granulated sugar, gel food coloring
- Buttercream: 150 g softened unsalted butter, 250 g powdered sugar, 2 to 3 tablespoons heavy cream or milk, 1 teaspoon vanilla or peppermint extract
- Pipe: 1.5 inch rounds, then rest 30 to 60 minutes
- Bake: 300°F (150°C), one tray at a time, 12 to 15 minutes
- Makes: about 30 sandwich macarons (60 shells)
Use a kitchen scale. Almond flour packs differently every time you scoop it, and a few grams more or less changes how the batter flows.
A Two-Day Plan for Holiday Macarons
Macarons are not a same-day bake if you want them at their best. Separate the egg whites one or two days ahead and leave them uncovered in the fridge. Take them out to reach room temperature before you start. Bake and fill the shells, then let the filled macarons sit in the fridge for 24 hours, so the filling softens the inside of the shell to that chewy middle.
So for a Saturday cookie exchange, separate the eggs on Wednesday, bake on Thursday and pack them on Saturday morning. Pick a dry day to bake if you can. Humidity slows the skin that forms on the piped shells.
Sifting the Almond Flour and Sugar
Sift the almond flour and powdered sugar together into a bowl and throw away the coarse bits left in the sieve. Do not push them through. Those small lumps are what make bumpy, matte shells instead of smooth, shiny tops.
Finely ground almond flour gives the shell its tender chew without heaviness. Powdered sugar blends with it into a light, even mixture that folds into the meringue without lumps.
Whipping the Meringue and Adding Color
Use a clean bowl with no trace of grease or yolk, since even a little fat stops the whites from foaming. Beat the room-temperature whites on medium until foamy. Add the granulated sugar a spoonful at a time, then turn the mixer to high and beat to stiff, glossy peaks. The peak should stand straight when you lift the whisk.
Add color now, a few drops of gel at a time. Gel food coloring keeps the shells bold in red or green without thinning the meringue. Liquid coloring adds water, and I have had it loosen the batter too much. Colors bake a shade lighter, so go a little deeper than you want.
How Runny Should Macaron Batter Be?
Fold the dry mix into the meringue with a silicone spatula, sweeping around the bowl and pressing the batter against the side. You are knocking out some of the air on purpose. That step is called macaronage.
Check often. The batter is ready when it flows off the spatula in a thick, unbroken ribbon and the ribbon disappears back into the batter within 10 to 15 seconds. You should be able to draw a figure 8 without it breaking. Stiff, peaky batter means a few more folds. If it pours like cream, it has gone too far, and those shells will spread. One of my early batches spread like pancakes across the tray, so I stop and test after every few folds.
Piping, Resting and Baking the Shells
Pipe 1.5 inch rounds onto parchment, holding the bag straight up and spacing them evenly. Then tap the tray firmly on the counter 4 to 5 times to bring air bubbles to the surface. Pop any that stay with a toothpick.
Leave the shells at room temperature for 30 to 60 minutes. They are ready when a light touch leaves no mark and nothing sticks to your finger. That dry skin makes the shell rise up into ruffled feet instead of cracking across the top.
Heat the oven to 300°F (150°C) and bake one tray at a time for 12 to 15 minutes, turning it halfway if one side colors faster. A finished shell does not wiggle on its feet and lifts cleanly off the parchment. Let them cool completely on the tray.
Cracked, Hollow or Flat Shells
- Cracked tops: air bubbles left in, too short a rest, or an oven running hot. Tap harder, wait for the skin, and check your oven with a thermometer.
- No feet: the shells never formed a skin, or the batter was too wet. Rest longer, especially on a humid day.
- Shells spread flat: overmixed batter. Stop folding at the 10 to 15 second ribbon.
- Hollow inside: usually an under-whipped meringue or too much heat. Beat to stiff peaks and keep to 300°F.
- Stuck to the parchment: underbaked. Give the next tray 1 to 2 minutes more.
- Lopsided feet: uneven heat in the oven. Turn the tray halfway through.
Buttercream or Ganache Filling?
The recipe uses buttercream. Beat 150 g softened butter until smooth, add 250 g powdered sugar a little at a time, then loosen it with cream or milk one tablespoon at a time until it pipes in a soft swirl. Finish with vanilla, or peppermint for a Christmas flavor.
I have filled them both ways. Buttercream is the easier choice for a first batch and takes any color or extract. Ganache sets firmer and travels better in a gift box, so it is the better pick when they have to survive a car ride. My chocolate ganache recipe works once it has cooled to a thick, pipeable texture.
Match the shells in pairs by size first. Pipe a small mound on the flat side of one shell and press the second on top until the filling just reaches the edge.
Christmas Macaron Ideas for Color and Flavor
- Red, green and white trays: split the meringue into bowls before folding, or bake one color per batch and mix them on the plate.
- Holly and snowflakes: pipe holly leaves and berries or snowflakes with a little royal icing, or dust powdered sugar over a snowflake stencil.
- Candy cane edges: fill with peppermint buttercream and roll the sides in finely crushed candy cane.
- Spiced filling: beat a pinch of cinnamon and ginger into the vanilla buttercream for a gingerbread flavor.
- Sparkle: brush cooled shells with a little edible glitter.
The same shells work for other themes too. See my Santa belt Christmas macarons, heart shaped macarons or Halloween macarons.
Storing, Freezing and Packing for Gifts
Keep filled macarons in an airtight container in the fridge for up to 5 days. To freeze, layer them between parchment in a container for up to 1 month and thaw in the fridge so condensation does not soften the shells. Serve at room temperature, about 20 minutes out of the fridge.
For a cookie box, pack them upright in a single row so the feet do not crush. They sit well next to something crunchy, like Christmas cracker toffee, or crisp Christmas meringues made from the same pantry staples.
Macaron Questions Before the Holidays
Is a macaron the same as a macaroon?
No. A macaron is this almond meringue sandwich cookie. A macaroon is a chewy mound made mostly of shredded coconut.
Can I make Christmas macarons without aging the egg whites?
Yes. Aging helps the meringue stay stable, but fresh whites at room temperature work if you beat them to stiff, glossy peaks.
How far ahead can I make macarons for Christmas?
Up to 5 days in the fridge, or 1 month in the freezer. Fill them at least a day before serving so the shells soften to a chewy center.
Tell me in the comments which colors and fillings you chose for your tray.
Christmas Macarons Recipe
These Christmas macarons are French almond meringue cookies made with almond flour, powdered sugar, egg whites and granulated sugar, tinted red, green or white and filled with vanilla or peppermint buttercream. One batch makes about 30 sandwich macarons in about 1 hour 45 minutes, with crisp shells, ruffled feet and a chewy middle. Fold the batter until it falls in a thick ribbon that smooths out in 10 to 15 seconds, then rest the piped shells until dry to the touch. Use them for cookie exchange boxes, holiday dessert trays, food gifts or a red and green Christmas macaron tower. Swap in ganache for a firmer filling. They keep 5 days chilled or 1 month frozen.
Ingredients
- FOR THE MACARON SHELLS
- 120g almond flour (finely ground)
- 120g powdered sugar
- 90g egg whites (about 3 large eggs, aged at room temperature)
- 100g granulated sugar
- Gel food coloring: red, green, white
- Optional: edible glitter, snowflake stencils, royal icing for decorating
- FOR THE BUTTERCREAM FILLING
- 150g unsalted butter, softened
- 250g powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract or peppermint extract (optional for holiday flavor)
Instructions
- PREP THE DRY INGREDIENTS: Sift almond flour and powdered sugar into a medium bowl, discarding any coarse bits that remain. This ensures smooth, lump-free macaron shells. Separate egg whites in advance and age them uncovered in the refrigerator for 24–48 hours, then bring to room temperature before using.
- MAKE THE MERINGUE: In a clean, grease-free mixing bowl, beat the egg whites on medium speed until foamy. Slowly add granulated sugar one spoonful at a time while mixing. Once all the sugar is added, increase speed to high and beat until stiff, glossy peaks form. Add a few drops of gel food coloring and mix gently until fully combined.
- MACARONAGE (FOLD THE BATTER): Using a silicone spatula, gently fold the sifted almond flour mixture into the meringue. Continue folding in a circular motion, deflating some of the air, until the batter flows off the spatula in a thick ribbon and smooths out within 10–15 seconds. Avoid overmixing or the batter will become runny.
- PIPE AND REST: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto a parchment-lined baking sheet, spacing them evenly. Firmly tap the tray against the counter 4–5 times to release air bubbles. Allow the piped shells to rest at room temperature for 30–60 minutes until they form a dry skin. They should not stick when lightly touched with a finger.
- BAKE: Preheat oven to 300°F (150°C). Bake macarons one tray at a time for 12–15 minutes, turning the tray halfway through if needed. The shells are ready when they no longer wiggle and can be lifted cleanly from the parchment paper. Allow to cool completely on the tray before removing.
- MAKE THE BUTTERCREAM: In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Add cream or milk one tablespoon at a time until desired consistency is reached. Mix in vanilla or peppermint extract if using.
- ASSEMBLE AND DECORATE: Match macaron shells in pairs by size. Pipe a small amount of buttercream onto the flat side of one shell, then gently sandwich with the second. Decorate assembled macarons using royal icing, edible glitter, snowflake stencils, or fondant holly as desired. Store in an airtight container in the fridge for 24 hours to allow flavors to mature before serving.
Notes
Weigh all ingredients with a kitchen scale. Bake on a dry day if you can; humidity slows the skin on the piped shells, so rest them the full 60 minutes if needed. Aging the egg whites in the fridge for 24 to 48 hours helps the meringue, but room temperature fresh whites work too. Stop folding when the batter ribbon smooths out in 10 to 15 seconds; overmixed batter spreads and loses its feet. Shells are done when they do not wiggle and lift cleanly from the parchment. Fill them a day ahead and chill for 24 hours so the centers turn chewy. Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month; serve at room temperature.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 183Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 25mgSodium 16mgCarbohydrates 20gFiber 1gSugar 18gProtein 2g
