Peppermint Hot Chocolate French Macarons

Bring some classic French macarons to your holiday table this year with these simple Peppermint Hot Chocolate French Macarons.

Recipe courtesy of Hannah from Maiden Mag.

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Servings 12 servings
Prep Time 25 minutes
Cook Time 12 - 14 minutes
Passive Time 60 minutes
Submitted By Hannah from Maiden Mag
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12 servings
Prep Time 25 minutes
Cook Time 12 - 14 minutes
Passive Time 60 minutes
Submitted By Hannah from Maiden Mag
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350º F.
  2. Prepare two piping bags and a baking sheet lined with silicone baking mat.
  3. In a medium bowl, sift together almond flour, powdered sugar, and cocoa powder. Set aside.
  4. In a stand mixer fitted with the whisk attachment, beat the egg whites on high until they form soft peaks. Lower the mixer's speed to medium and add the sugar. Increase the mixer's speed back to high and beat until stiff peaks form.
  5. Take the bowl off the mixer and add almond flour mixture. Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little bit runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it's ready to go!
  6. Pour the batter into the prepared piping bag and pipe 1 1/2" circles on prepared baking sheet. Firmly rap the bottom of the tray to flatten the batter and get any air bubbles out.
  7. Let the macarons rest for 30-45 minutes, until they form a skin.
  8. While the macaron shells are resting, prepare the filling by creaming the butter in the bowl of your stand mixer on medium until it's light and fluffy.
  9. Add in peppermint extract. Gradually beat in powdered sugar until it's incorporated. Fold in marshmallow fluff. Pour the buttercream into the second prepared piping bag.
  10. Bake for 12 to 14 minutes, or until the macarons are just set. Let cool completely.
  11. Pipe the buttercream between two shells, gently sandwiching together. Roll the edges in crushed candy canes.
Recipe Notes

Eat right away, or store in your fridge for 3 – 5 days, or in the freezer for up to a month (just let them come to room temperature before eating – if you can wait that long!).

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