Looking for a show-stopping holiday bake? These Peppermint Vanilla Bean Macarons from Stacy Able Photography are festive, elegant, and surprisingly doable with a little patience. Stacy, a talented photographer who also loves making macarons, provided this clear step-by-step recipe so you can add a beautiful, minty treat to your cookie tray this season.
Stacy Able Photography’s Peppermint Vanilla Bean Macaron Recipe
Ingredients
200g almond flour
200g powdered sugar
80g egg whites (for the dry mix)
80g egg whites (for the meringue)
200g granulated sugar
80 ml water
1 vanilla bean, seeds scraped
2–3 drops peppermint extract
Red food coloring (optional)
Crushed candy canes (optional, for finishing)
Directions
Preheat the oven to 355°F (180°C).
Separate the egg whites carefully so no yolk contaminates them. For stronger results, you can age the whites in the refrigerator for 2–3 days, but this is optional. Measure 80g of egg whites for the dry mix and 80g for the meringue.
Combine the almond flour and powdered sugar in a food processor or spice grinder and pulse until very fine. Sift the mixture twice to remove any larger particles. Mix in the vanilla seeds, peppermint extract, and the 80g egg whites reserved for the dry mix; set aside.
Make a sugar syrup by combining the granulated sugar and water in a small pot. Cook over medium heat, swirling gently so the sugar dissolves evenly. Use a candy thermometer and remove the pot from the heat when the syrup reaches 230°F (110°C).
While the syrup cooks, whip the remaining 80g of egg whites using a stand or hand mixer. When the whites form soft peaks, slowly pour the hot sugar syrup into the bowl in a thin stream while continuing to beat. Keep whipping until you reach a firm, glossy Italian meringue.
Fold half of the almond-sugar-egg white mixture into the meringue, scraping the bowl’s sides and bottom to incorporate evenly. Add the remaining half and fold gently. Stop folding when the batter has a thick, lava-like consistency that slowly settles back into the bowl when dropped. Overmixing will produce flat, cracked macarons.
Place a sheet of parchment on a baking tray. Trace 1-inch circles on the back of the parchment (so the pen marks do not touch the cookies) as a guide.
Transfer the batter to a pastry bag fitted with a plain round tip and pipe circles over the traced guides. For a swirled color effect, add a few drops of red food coloring down the side of the pastry bag; for a solid color, mix the coloring into the batter. After piping, firmly tap the baking sheet a few times against the counter to release air bubbles and help the “feet” form.
Let the piped shells rest for 15–30 minutes at room temperature until they form a slight, non-sticky skin.
Bake for 11 minutes at 355°F. Prop the oven door open slightly with a wooden spoon or chopstick to let some heat escape — this helps produce a traditional, slightly chewy macaron without browning. If you prefer firmer shells, bake at 300°F for 20–25 minutes instead.
Remove the tray from the oven and allow the shells to cool completely on the parchment before removing; pulling them up before they’re cool can cause sticking or damage. Gently peel each shell off the parchment or lift with a metal spatula.
Prepare a simple buttercream and flavor it with a few drops of peppermint extract. Pipe or spoon a small amount onto one shell and gently sandwich with a matching shell. For a festive finish, roll the filled edge in crushed candy canes.
Macaron shells keep well at room temperature for 3–4 days once filled. Unfilled shells can be frozen and later thawed and filled for fresh cookies on short notice.
All photos by Stacy Able Photography
Ready to bake? These peppermint macarons make an eye-catching, delicious addition to holiday gatherings and cookie exchanges—enjoy the process and the rewards!