If you’re a Christmas cookie baker, you’ve got to add these adorable Christmas Macarons to your holiday baking bonanza! After making them for the first time a week ago, they’re really a lot easier than I thought, and I’ll be including them in my Christmas cookie baking from now on. I did make one or two minor mistakes, but I learned from them and the next batch will be all the better for it!
I had so much fun flavoring my Christmas Macarons with mint and peppermint extracts to match their festive red and green colors, I wasn’t even worried if they didn’t turn out perfect! It was all about celebrating the season and just being excited that I was finally tackling these cookies that I had wanted to make for quite some time. I also happened to have some silver luster-dust that I mixed with a little powdered sugar and sprinkled over the tops. It looked like sparkly frost; it was so pretty on the cookies!!
After watching a couple great Youtube videos I was ready to give these cookies a try. The recipe I’m sharing today I got from the first video I watched; it seemed simple and very straightforward. I was happy with the cookies I made, but I’ll be skipping the curd filling next time- I’d like to try a ganache instead.
Recipe Tips for creating Christmas Macarons
There are two steps in particular when baking French Macarons that can make people nervous; achieving the correct batter consistency, and piping the batter out in even smooth circles. The first one may take a couple tries. You basically have to eyeball the consistency by scooping a large amount of mixed batter onto your spatula and watching how it drips back into the bowl. If it glops in in chunks, it’s too stiff, so you’ve got more mixing to do. If it drips off in one continuous ‘ribbon’ from your spatula, it’s ready! This video is great at showing the ideal consistency, just fast forward to the 7:16 mark. When I made my first batch, they were a bit too stiff and didn’t form a really smooth top.
Piping the Christmas Macarons out is super easy when you use a simple printed template that’s placed under your parchment paper or silpat baking mat (which is transparent enough to see through). I used this template here. Just print a couple pages out and your macarons will be easy squeezy!
Speaking of easy squeezy, this batter is quite loose and can cause a MAJOR mess if you load up your piping bag without stopping up the tip first. I use Wilton disposable piping bags (LOVE them, so hassle free!) which have the pointy end sealed, aka you snip it to size after placing your piping tip in. So I leave the tip “un-snipped” while loading up the bag with macaron batter. The other option to use for more traditional bags is to fold the tip back against the bag, essentially creating a “kink” in the bag that will stop the batter from running out the tip end. Having someone hold the bag for you while you load it is also super helpful.
I will definitely be baking lots more of these adorable little cookies in the future now that I know they are easy! Don’t be intimidated, give them a try. You’ll be glad you did!
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