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Peppermint Mocha French Macarons

Peppermint Mocha French Macarons


These festive French macarons have a intense, chocolate peppermint flavor that will add color and flavor to your holiday cookies

These festive French macarons have a intense, chocolate peppermint flavor that will add color and flavor to your holiday cookie platter. — Angela Carlos

For more great recipes like this one, visit Vintage Zest.

Ingredients

For the cookies:

  • 1 Cup almond flour
  • 2 Cups confectioner's sugar
  • 3 egg whites, room temperature
  • 1/4 Teaspoon cream of tartar
  • 1/4 Cup white sugar
  • 5 drops red food coloring, optional

For the filling:

  • 4 Ounces bittersweet chocolate, chopped
  • 2 Tablespoons unsalted butter, at room temperature and cut into chunks
  • 1/2 Cup creamer, such as International Delight Creamer, Peppermint Mocha flavor

Servings4

Calories Per Serving646

Folate equivalent (total)8µg2%


Easy French Macarons

These delicate French cookies are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Looking at you, Cheetos macarons. Macarons take time, patience, and some technique, so don&rsquot skip our easy guide.

Do I need a kitchen scale?

Technically no, but we&rsquod highly recommend one here. When it comes to making perfect, classic macarons, you want to make sure your measurements are extremely precise."

Room temperature is best.

When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours, then separate your whites.

Choose the right almond flour.

For these cookies, not just any almond flour will do. Be sure to choose one that is labeled &ldquofinely ground&rdquo for the very best results. You&rsquoll be grinding it even further in the food processor, combined with powdered sugar, for a light and airy base.

Be slow and steady.

Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth--not too runny, but not completely stiff.

Precise piping.

Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1&rdquo rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. The, pat the pan against your surface to flatten.

Give it time.

Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.

Look for the feet.

When you bake your macarons, what you really want to see are &ldquofeet.&rdquo These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you&rsquore golden! Let the cookies cool completely, then add the filling. Be light-handed as it will spread once you sandwich the cookies together. With this trusty guide, macarons no longer have to sound so intimidating.

Once you&rsquove nailed the classic version, you can start to play around and get creative with different flavors, colors, and fillings.


Easy French Macarons

These delicate French cookies are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Looking at you, Cheetos macarons. Macarons take time, patience, and some technique, so don&rsquot skip our easy guide.

Do I need a kitchen scale?

Technically no, but we&rsquod highly recommend one here. When it comes to making perfect, classic macarons, you want to make sure your measurements are extremely precise."

Room temperature is best.

When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours, then separate your whites.

Choose the right almond flour.

For these cookies, not just any almond flour will do. Be sure to choose one that is labeled &ldquofinely ground&rdquo for the very best results. You&rsquoll be grinding it even further in the food processor, combined with powdered sugar, for a light and airy base.

Be slow and steady.

Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth--not too runny, but not completely stiff.

Precise piping.

Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1&rdquo rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. The, pat the pan against your surface to flatten.

Give it time.

Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.

Look for the feet.

When you bake your macarons, what you really want to see are &ldquofeet.&rdquo These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you&rsquore golden! Let the cookies cool completely, then add the filling. Be light-handed as it will spread once you sandwich the cookies together. With this trusty guide, macarons no longer have to sound so intimidating.

Once you&rsquove nailed the classic version, you can start to play around and get creative with different flavors, colors, and fillings.


Easy French Macarons

These delicate French cookies are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Looking at you, Cheetos macarons. Macarons take time, patience, and some technique, so don&rsquot skip our easy guide.

Do I need a kitchen scale?

Technically no, but we&rsquod highly recommend one here. When it comes to making perfect, classic macarons, you want to make sure your measurements are extremely precise."

Room temperature is best.

When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours, then separate your whites.

Choose the right almond flour.

For these cookies, not just any almond flour will do. Be sure to choose one that is labeled &ldquofinely ground&rdquo for the very best results. You&rsquoll be grinding it even further in the food processor, combined with powdered sugar, for a light and airy base.

Be slow and steady.

Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth--not too runny, but not completely stiff.

Precise piping.

Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1&rdquo rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. The, pat the pan against your surface to flatten.

Give it time.

Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.

Look for the feet.

When you bake your macarons, what you really want to see are &ldquofeet.&rdquo These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you&rsquore golden! Let the cookies cool completely, then add the filling. Be light-handed as it will spread once you sandwich the cookies together. With this trusty guide, macarons no longer have to sound so intimidating.

Once you&rsquove nailed the classic version, you can start to play around and get creative with different flavors, colors, and fillings.


Easy French Macarons

These delicate French cookies are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Looking at you, Cheetos macarons. Macarons take time, patience, and some technique, so don&rsquot skip our easy guide.

Do I need a kitchen scale?

Technically no, but we&rsquod highly recommend one here. When it comes to making perfect, classic macarons, you want to make sure your measurements are extremely precise."

Room temperature is best.

When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours, then separate your whites.

Choose the right almond flour.

For these cookies, not just any almond flour will do. Be sure to choose one that is labeled &ldquofinely ground&rdquo for the very best results. You&rsquoll be grinding it even further in the food processor, combined with powdered sugar, for a light and airy base.

Be slow and steady.

Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth--not too runny, but not completely stiff.

Precise piping.

Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1&rdquo rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. The, pat the pan against your surface to flatten.

Give it time.

Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.

Look for the feet.

When you bake your macarons, what you really want to see are &ldquofeet.&rdquo These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you&rsquore golden! Let the cookies cool completely, then add the filling. Be light-handed as it will spread once you sandwich the cookies together. With this trusty guide, macarons no longer have to sound so intimidating.

Once you&rsquove nailed the classic version, you can start to play around and get creative with different flavors, colors, and fillings.


Easy French Macarons

These delicate French cookies are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Looking at you, Cheetos macarons. Macarons take time, patience, and some technique, so don&rsquot skip our easy guide.

Do I need a kitchen scale?

Technically no, but we&rsquod highly recommend one here. When it comes to making perfect, classic macarons, you want to make sure your measurements are extremely precise."

Room temperature is best.

When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours, then separate your whites.

Choose the right almond flour.

For these cookies, not just any almond flour will do. Be sure to choose one that is labeled &ldquofinely ground&rdquo for the very best results. You&rsquoll be grinding it even further in the food processor, combined with powdered sugar, for a light and airy base.

Be slow and steady.

Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth--not too runny, but not completely stiff.

Precise piping.

Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1&rdquo rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. The, pat the pan against your surface to flatten.

Give it time.

Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.

Look for the feet.

When you bake your macarons, what you really want to see are &ldquofeet.&rdquo These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you&rsquore golden! Let the cookies cool completely, then add the filling. Be light-handed as it will spread once you sandwich the cookies together. With this trusty guide, macarons no longer have to sound so intimidating.

Once you&rsquove nailed the classic version, you can start to play around and get creative with different flavors, colors, and fillings.


Easy French Macarons

These delicate French cookies are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Looking at you, Cheetos macarons. Macarons take time, patience, and some technique, so don&rsquot skip our easy guide.

Do I need a kitchen scale?

Technically no, but we&rsquod highly recommend one here. When it comes to making perfect, classic macarons, you want to make sure your measurements are extremely precise."

Room temperature is best.

When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours, then separate your whites.

Choose the right almond flour.

For these cookies, not just any almond flour will do. Be sure to choose one that is labeled &ldquofinely ground&rdquo for the very best results. You&rsquoll be grinding it even further in the food processor, combined with powdered sugar, for a light and airy base.

Be slow and steady.

Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth--not too runny, but not completely stiff.

Precise piping.

Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1&rdquo rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. The, pat the pan against your surface to flatten.

Give it time.

Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.

Look for the feet.

When you bake your macarons, what you really want to see are &ldquofeet.&rdquo These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you&rsquore golden! Let the cookies cool completely, then add the filling. Be light-handed as it will spread once you sandwich the cookies together. With this trusty guide, macarons no longer have to sound so intimidating.

Once you&rsquove nailed the classic version, you can start to play around and get creative with different flavors, colors, and fillings.


Easy French Macarons

These delicate French cookies are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Looking at you, Cheetos macarons. Macarons take time, patience, and some technique, so don&rsquot skip our easy guide.

Do I need a kitchen scale?

Technically no, but we&rsquod highly recommend one here. When it comes to making perfect, classic macarons, you want to make sure your measurements are extremely precise."

Room temperature is best.

When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours, then separate your whites.

Choose the right almond flour.

For these cookies, not just any almond flour will do. Be sure to choose one that is labeled &ldquofinely ground&rdquo for the very best results. You&rsquoll be grinding it even further in the food processor, combined with powdered sugar, for a light and airy base.

Be slow and steady.

Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth--not too runny, but not completely stiff.

Precise piping.

Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1&rdquo rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. The, pat the pan against your surface to flatten.

Give it time.

Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.

Look for the feet.

When you bake your macarons, what you really want to see are &ldquofeet.&rdquo These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you&rsquore golden! Let the cookies cool completely, then add the filling. Be light-handed as it will spread once you sandwich the cookies together. With this trusty guide, macarons no longer have to sound so intimidating.

Once you&rsquove nailed the classic version, you can start to play around and get creative with different flavors, colors, and fillings.


Easy French Macarons

These delicate French cookies are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Looking at you, Cheetos macarons. Macarons take time, patience, and some technique, so don&rsquot skip our easy guide.

Do I need a kitchen scale?

Technically no, but we&rsquod highly recommend one here. When it comes to making perfect, classic macarons, you want to make sure your measurements are extremely precise."

Room temperature is best.

When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours, then separate your whites.

Choose the right almond flour.

For these cookies, not just any almond flour will do. Be sure to choose one that is labeled &ldquofinely ground&rdquo for the very best results. You&rsquoll be grinding it even further in the food processor, combined with powdered sugar, for a light and airy base.

Be slow and steady.

Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth--not too runny, but not completely stiff.

Precise piping.

Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1&rdquo rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. The, pat the pan against your surface to flatten.

Give it time.

Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.

Look for the feet.

When you bake your macarons, what you really want to see are &ldquofeet.&rdquo These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you&rsquore golden! Let the cookies cool completely, then add the filling. Be light-handed as it will spread once you sandwich the cookies together. With this trusty guide, macarons no longer have to sound so intimidating.

Once you&rsquove nailed the classic version, you can start to play around and get creative with different flavors, colors, and fillings.


Easy French Macarons

These delicate French cookies are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Looking at you, Cheetos macarons. Macarons take time, patience, and some technique, so don&rsquot skip our easy guide.

Do I need a kitchen scale?

Technically no, but we&rsquod highly recommend one here. When it comes to making perfect, classic macarons, you want to make sure your measurements are extremely precise."

Room temperature is best.

When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours, then separate your whites.

Choose the right almond flour.

For these cookies, not just any almond flour will do. Be sure to choose one that is labeled &ldquofinely ground&rdquo for the very best results. You&rsquoll be grinding it even further in the food processor, combined with powdered sugar, for a light and airy base.

Be slow and steady.

Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth--not too runny, but not completely stiff.

Precise piping.

Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1&rdquo rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. The, pat the pan against your surface to flatten.

Give it time.

Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.

Look for the feet.

When you bake your macarons, what you really want to see are &ldquofeet.&rdquo These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you&rsquore golden! Let the cookies cool completely, then add the filling. Be light-handed as it will spread once you sandwich the cookies together. With this trusty guide, macarons no longer have to sound so intimidating.

Once you&rsquove nailed the classic version, you can start to play around and get creative with different flavors, colors, and fillings.


Easy French Macarons

These delicate French cookies are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Looking at you, Cheetos macarons. Macarons take time, patience, and some technique, so don&rsquot skip our easy guide.

Do I need a kitchen scale?

Technically no, but we&rsquod highly recommend one here. When it comes to making perfect, classic macarons, you want to make sure your measurements are extremely precise."

Room temperature is best.

When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours, then separate your whites.

Choose the right almond flour.

For these cookies, not just any almond flour will do. Be sure to choose one that is labeled &ldquofinely ground&rdquo for the very best results. You&rsquoll be grinding it even further in the food processor, combined with powdered sugar, for a light and airy base.

Be slow and steady.

Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth--not too runny, but not completely stiff.

Precise piping.

Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1&rdquo rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. The, pat the pan against your surface to flatten.

Give it time.

Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.

Look for the feet.

When you bake your macarons, what you really want to see are &ldquofeet.&rdquo These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you&rsquore golden! Let the cookies cool completely, then add the filling. Be light-handed as it will spread once you sandwich the cookies together. With this trusty guide, macarons no longer have to sound so intimidating.

Once you&rsquove nailed the classic version, you can start to play around and get creative with different flavors, colors, and fillings.