Try your hand at macarons this Christmas! Peppermint filling or eggnog filling, this Christmas macarons recipe is festive and delicious.

christmas macarons on baking sheet with christmas lights on tree

On day 23 of the 25 Days of Baking, I have reached by far my biggest baking challenge–the French macaron. I was sure that I would fail and have nothing to post on my 23rd day of the 25 Days of Baking. There are so many things that could go wrong… the macarons could fall flat or crack, the flour isn’t sifted enough, the eggs are under whipped or over whipped. The list is endless.

To my surprise, they turned out better than expected. I must have read “How to Make Macarons: 10 Tips and Warnings” at least a dozen times. I was determined to conquer the French macaron. After memorizing each tip and warning, I started my mission. Two hours later I was smiling ear to ear, my Christmas macaron recipe worked!

How to make macarons for Christmas

Macarons require the following ingredients: confectioners’ sugar, almond flour, cream of tartar, superfine sugar and egg whites. The confectioners’ sugar and almond flour must be processed in a food processor and sifted to achieve an extra fine texture.

Use a stand mixer with the whisk attachment to beat the egg whites until frothy. The cream of tartar addition will help create soft peaks. Then add the superfine sugar and whisk again on high speed until stiff peaks form (8 minutes). Finally fold in the almond flour mixture and transfer mixture to pastry bag fitted with round frosting tip.

I suggest using a silicone macaron baking mat to pipe the macaron batter onto the baking sheet. Pull the tip to the side rather than up to avoid forming peaks. Let the macarons sit for 15 minutes before baking. Preheat the oven to 375 F, but then reduce it to 325 F. Bake macarons for 10 minutes. The macarons are done when firm to the touch. Avoid opening the door until the 10 minutes have passed.

peppermint macarons with candy canes on white plate

How to make macaron filling

Macaron filling requires egg whites, superfine sugar, a pinch of salt and butter. Whisk the ingredients together in the bowl of a stand mixer, then transfer the bowl to sit over a pot of simmering water. Continue whisking until sugar dissolves and the the mixture looks like marshmallow fluff.

Transfer bowl back to stand mixer and beat on high speed for 10 minutes until stiff peaks form. Use a paddle attachment to add butter 1 tablespoon at a time. Once the filling is smooth, add the flavorings such as eggnog or peppermint extract.

eggnog macarons on white plate

More Christmas baking recipes

Do you like eggnog and peppermint flavors for Christmas? Try these recipes you’ll love!

For a more detailed instruction with step-by-step photos and video, read my guide on how to make macarons.

christmas macarons on baking sheet with christmas lights on tree

Christmas Macarons

Christmas macarons are made with classic macaron cookies and filling with peppermint filling or eggnog filling.

Ingredients

  • 1 cup confectioners’ sugar
  • ¾ cup almond flour
  • 2 large egg whites,, room temperature
  • Pinch of cream of tartar
  • ¼ cup superfine sugar

Eggnog Filling

  • 2 large egg whites,, room temperature
  • ½ cup superfine sugar
  • Pinch of salt
  • ¾ cup (1 1/2 sticks) unsalted butter, , room temperature
  • 2 tablespoons eggnog
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg

Peppermint filling

  • 2 large egg whites,, room temperature
  • ½ cup superfine sugar
  • ¾ cup (1 1/2 sticks) unsalted butter,, room temperature
  • teaspoon peppermint extract
  • Crushed candy cane for rolling

Instructions 

  • Preheat oven to 375° F. Line a cookie sheet with silicone macaron baking mat or parchment paper. Set aside.
  • In a food processor, pulse confectioners' sugar and almond flour until combined. Sift mixture 2 times to remove any larger clumps. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form.
  • Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes.
  • Turn off the mixer and sift flour mixture over whites. Use a rubber spatula to fold until mixture is smooth and shiny. (About 40 folds, it will be a lava-like consistency).
  • Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1-inch apart prepared baking sheets. Drag the pastry tip to the side of rounds rather than forming peaks.
  • Tap bottom of each sheet on work surface to release trapped air bubbles. Let stand at room temperature for 20-30 minutes. Reduce oven temperature to 325° F. Bake 1 sheet at a time until macarons are crisp and firm, about 10 minutes. Avoid opening the oven door to check on them. After each batch, increase oven temperature to 375° F, heat for 5 minutes, then reduce to 325° F and bake next tray.
  • Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. Prepare filling.

Filling

  • Prepare a small pot of simmering water.
  • In a bowl of a stand mixer, whisk together egg whites, sugar and salt. Set bowl over the pot with simmering water and whisk constantly until the sugar dissolves. You know it’s ready with it looks like marshmallow fluff.
  • Transfer the bowl back to the stand mixer and use the whisk attachment to beat the egg whites into stiff peaks, about 10 minutes. The bowl should be cool to the touch before you move on.
  • Switch over to the paddle attachment and set the mixer to medium speed. Add the butter one tablespoon at a time, letting it incorporate before adding another piece. Turn the mixer up to medium-high speed and beat until the buttercream comes together. This will take a while. If you are having trouble reaching a good consistency, place bowl in the fridge for a bit and then try again.
  • Once the buttercream is smooth and together, add peppermint extract or eggnog filling ingredients and mix on low speed until combined.
  • Place buttercream into a piping bag and pipe a small circle onto one macaron shell. Top it with a similar sized shell and press together carefully.
Serving: 1macaron, Calories: 81kcal, Carbohydrates: 8g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 7mg, Potassium: 8mg, Fiber: 1g, Sugar: 8g, Vitamin A: 123IU, Calcium: 7mg, Iron: 1mg

Christmas macarons recipe adapted from Martha Stewart

Filling recipes from Carlyklock and Cake and Allie

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