Christmas Macarons

Deck the halls with Christmas macarons, fa-la-la-la-la, la-la-la-la! These delicate French sandwich cookies are hardly just for the holidays—see our everyday macaron recipe for a version you can enjoy 365 days a year. However, this particular recipe’s range of flavors paired with festive decorations make Christmas macarons the perfect choice for holiday baking fun.

Unlike other classic Christmas cookie recipes, macarons offer an airy texture and more subtle flavor (versus potent gingerbread cookies or punchy lemon snowdrops). If you prepare the Christmas macarons recipe as written, you’ll make vanilla-flavored macarons with a white shell and filling. We like to add flecks of red and green food coloring for a festive finish. To jazz up this Christmas macarons recipe even further, customize the shells and fillings with different flavors and decorations. We offer tips for making hot chocolate, peppermint and cranberry varieties.

If you’ve never made macarons before, they can be a bit tricky to nail on your first attempt. Don’t be put off, though. We’ve packed this macarons Christmas recipe with all our best tips and tricks for success.

Ingredients for Christmas Macarons

For the macaron shells

• Almond flour: When purchasing, make sure to select fine almond flour (and not almond meal). A finely ground texture is essential to ensure your shells are smooth and lump-free.
• Confectioners’ sugar: You’ll mix the almond flour with confectioners’ sugar, which plays a critical role in developing the structure of the Christmas macaron shells. The confectioners’ sugar helps soak up moisture in the batter and, therefore, aids the macaron shells in developing their “feet” while they rest and later bake. You can make confectioners’ sugar at home with a blender in a pinch.
• Egg whites: The egg whites are whipped with a pinch of salt and superfine sugar to make a glossy, simple meringue that gets folded into the almond flour mixture.
• Salt: Just a pinch of salt helps balance and enhance the sweetness and flavor of the meringue.
• Superfine sugar: Sometimes labeled as “caster sugar,” superfine sugar is a finely ground type of sugar that is recommended for meringues and this Christmas macarons recipe. Its finer-sized granules allow the sugar to dissolve more quickly and smoothly into the meringue for professional-looking macaron shells.

For the buttercream filling

• Butter: Butter gives body to the filling, so it holds its shape once piped onto the macaron shells.
• Confectioners’ sugar: Just as it does in buttercream frosting, confectioners’ sugar sweetens the macaron filling and gives it a velvety texture.
• Heavy whipping cream: Thin the filling to a pipable consistency with heavy whipping cream. There is a difference between heavy cream and whipping cream, so be sure to pick up the right one.
• Vanilla extract: Flavor the filling with just the right amount of vanilla extract. If you’re planning on gifting macarons, you can also make bottles of homemade vanilla extract to gift with them!
• Salt: It may not seem as though it does much, but salt balances and enhances the flavor of the filling.

Directions

Step 1: Pulse and sift

In a food processor, combine the almond flour and 1-1/2 cups plus 3 tablespoons confectioners’ sugar. Pulse until thoroughly mixed to ensure the almond flour is very fine. Pass the almond flour mixture through a fine-mesh sieve and discard any large pieces that remain.

Step 2: Make the meringue

Place the egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-low speed until frothy, then slowly add the superfine sugar. Whisk until dissolved, one to two minutes. Slowly add the remaining 9 tablespoons confectioners’ sugar, then increase the speed to high and whip until the meringue is glossy and stiff peaks form, two to three minutes.

Editor’s Tip: The easiest way to tell if the superfine sugar is dissolved in your egg whites is to pinch a small amount between your fingers and rub them together. If you can no longer feel sugar granules, then you are ready to proceed.

Step 3: Gently fold

Using a rubber spatula, gently fold a third of the almond flour mixture into the meringue. Then, gradually add the remaining almond flour mixture in two additions and mix until smooth. For the best results, use the side of the spatula to smooth the batter up the sides of your bowl several times to remove air bubbles and ensure there are no lumps. Do not overmix.

Editor’s Tip: There’s an art and science to mixing macaron batter (perhaps that’s why macarons are expensive to buy). Undermixed batter may be lumpy, while overmixed batter may crack or lack feet. You’ll know the batter is ready when you drag a line through it with the spatula and the line remains visible for a moment before the batter runs back into itself. Some describe proper macaron batter as looking like thick flowing lava.

Step 4: Pipe and rest

Next, position the rack in the upper third of the oven and preheat the oven to 300°F. Transfer the batter to a piping bag fitted with a #7 or #10 round tip. Pipe 1-3/8-inch rounds about 1 inch apart onto parchment-lined baking sheets. Tap the pans against the counter two or three times to remove excess air bubbles.

Let the macarons rest, uncovered and at room temperature, until no longer wet or sticky to the touch, 30 to 60 minutes.

Editor’s Tip: For Christmas macarons of equal size, we like to make a template on our parchment before piping. Use a pencil to draw circles on the reverse side of the parchment—tracing a small round cookie cutter or a shot glass works like a charm. Then, allowing the macarons to rest is critical to ensure they form feet and rise properly in the oven. Skipping the rest period results in sad, flat Christmas macarons with zero holiday spirit. Have patience!

Step 5: Bake

Bake, one pan at a time, until the cookies rise about 1/8 inch and form feet, 14 to 16 minutes, rotating the pan halfway through baking. Remove the pan and let the macarons cool completely. Repeat with remaining pans, if necessary. Once the macarons have cooled completely, remove them from the pan.

Editor’s Tip: Most ovens have hot and cool spots. We find that rotating the pan halfway through baking helps ensure the macarons bake evenly.

Step 6: Make the filling

While the macarons bake, prepare the filling. In a stand mixer fitted with a whisk attachment, cream the butter, slowly adding the confectioners’ sugar until incorporated. Add the heavy cream, vanilla and salt, then mix until smooth.

Transfer the filling to a pastry bag fitted with a small round tip, then pipe the buttercream onto half the Christmas macaron shells. Top with the remaining macaron shells. Decorate as desired, then refrigerate, covered, until ready to serve.

Jim Wieland for Taste of Home

How to Decorate Christmas Macarons

Vanilla

• To decorate: Create flecks of red and green to make plain vanilla macarons Christmas macarons. To get the look, dip the tips of a bristled brush (a new toothbrush works great) into a small dish with 1 teaspoon red food coloring. Then, while wearing latex gloves, gently flex the bristle back and release to allow flecks of color to spray onto the tops of the macarons. Repeat with green food coloring. Let dry.

Peppermint

• For the macaron shells: Add green gel food coloring (do not use liquid food coloring) to the whipped meringue until the desired color is reached.
• For the filling: Add 1/4 to 1/2 teaspoon peppermint extract to the prepared frosting. Assemble as directed.
• To decorate: After the macaron shells have been piped and before the skin has formed, sprinkle half the shells (these will be the macaron tops) with finely crushed candy canes. Bake as directed.

Cranberry

• For the macaron shells: Add red gel food coloring (do not use liquid food coloring) to the whipped meringue until the desired color is reached.
• For the filling: Add two to three drops cranberry flavoring to the frosting. Pipe a circle of frosting onto the bottoms of half the macaron shells. Then, place 1/4 teaspoon canned cranberry sauce into the center of each frosting circle. Top with the remaining macaron shells.
• To decorate: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals using 50% power. Stir frequently until melted and smooth. (Or, try one of these other chocolate melting methods.) Place the chocolate in a piping bag fitted with a fine round decorating tip, then drizzle over the macaron shells. Immediately sprinkle the Christmas macarons with red, green and white assorted sprinkles.

Hot chocolate

• For the macaron shells: Add 2 tablespoons dark cocoa powder to the almond flour and confectioners’ sugar before sifting.
• For the filling: If desired, pipe a circle onto the bottoms of half the macaron shells using marshmallow fluff instead of the vanilla buttercream recipe. Then, make a simple chocolate ganache by melting together 1/2 cup chocolate chips with 2 tablespoons heavy cream in a microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring frequently, until melted and smooth. Spoon or pipe 1/4 teaspoon chocolate ganache into the center of each marshmallow circle, then top with the remaining macaron shells.
• To decorate: Using stiff royal icing, pipe a snowflake design onto half the cooled macaron shells (these will be the macaron tops).

Recipe Variations

Jim Wieland for Taste of Home

• Combine two flavors for peppermint hot chocolate: Add 1/4 to 1/2 teaspoon peppermint extract to the chocolate ganache and/or marshmallow fluff.
• Create gingerbread macarons: It isn’t Christmas without some gingerbread. Add 1 teaspoon molasses to the buttercream along with 1/4 teaspoon each of cinnamon, ginger and nutmeg. Fill the macaron shells as directed, then dust the tops with cinnamon using a fine-mesh sieve.
• Make macarons into Christmas ornaments: Transform this macarons Christmas recipe into an array of colorfully designed ornaments. Use gel food coloring to dye the shells any color you desire, then bake and fill them as directed. To decorate, pipe a design of your choice onto the top of each macaron using royal icing in any color you choose.

How to Store Christmas Macarons

Because of the buttercream filling, this Christmas macarons recipe is best stored in the refrigerator. Store the macarons in an airtight container. If stacking, place parchment between the layers to avoid sticking.

That said, these Christmas macarons are best enjoyed at room temperature. Let them sit out at room temperature for about 30 minutes before diving in.

How long do Christmas macarons last?

Macarons will keep fresh in the refrigerator for up to one week. At room temperature, macarons should be enjoyed within a few hours. Here are some more general tips for how to store cookies.

Can you freeze Christmas macarons?

Macarons can typically be stored in the freezer, in an airtight container, for up to two months. However, we find that they have the best taste and texture if enjoyed within one month. To enjoy, thaw slowly overnight in the refrigerator to prevent the shells from becoming soggy, then let them come to room temperature on the counter before serving.

Christmas Macaron Tips

Jim Wieland for Taste of Home

How do you know when Christmas macarons are done baking?

This Christmas macarons recipe is done baking once the macarons are fully set with visible feet. To test if they are set, give one a very gentle tap on top with a spoon or your finger. If it does not shift, move or wiggle on its feet, then the macarons are fully baked.

Why are my macaron shells hollow?

Hollow macaron shells are among the most common unfortunate results when baking macarons and are usually due to an undermixed or overmixed batter. Macarons are fickle, so mixing the batter to that perfect sweet spot is key.

Why don’t my Christmas macarons have feet?

Nicely formed feet are always a tell-tale sign of a great Christmas macaron, but if your batch lacks this defining detail, a few things may have gone wrong. First, it is possible that the ingredients were not properly ground, sifted, measured (try using a kitchen scale) or mixed—again, a lot of factors influence the outcome of macarons. Second, it is likely that the macarons were baked too soon and not given enough time to rest.

Humidity plays a huge factor in the resting time for macarons. This means on a dry winter’s day with low humidity, they may need less than 20 minutes to rest. On a hot and humid summer day, however, they may need closer to an hour. Watch for a skin to form on the shells and use that visual cue (rather than your timer) to determine if the Christmas macaron shells are ready for the oven.

What can I substitute for almond flour in macarons?

If you don’t have almond flour or are allergic to almonds, you can substitute a different type of nut flour, such as hazelnut (try hazelnut macarons), pistachio or pecan flour. The flavor will be a little different, but as long as you pulse and sift as directed, the overall results should be the same.

Unfortunately, if you cannot have any type of nut, you cannot make this Christmas macarons recipe. A nut-based flour is a key ingredient for the recipe, as it will produce a smooth, sweet batter. All-purpose flour, for example, will produce chalky macarons.

Are macarons the same as macaroons?

No, these are two very different cookies. Macarons are a French meringue-based sandwich cookie, whereas macaroons are coconut-based. Learn more about the differences between macarons vs. macaroons.