Authentic home cooking from France, with US measurements. 
Christmas Macarons
Red and white are the colors of Christmas for me... and speculoos spread tastes just like my childhood Christmases. These little macarons are perfect with coffee or as part of a holiday gift basket.
Christmas Macarons
Red and white are the colors of Christmas for me... and speculoos spread tastes just like my childhood Christmases. These little macarons are perfect with coffee or as part of a holiday gift basket.
Open in Cookpad AppSteps
- 1
Macaron shells:
Dry the almond flour in the oven at 210°F (100°C) for 5 minutes.
Sift the almond flour and powdered sugar together.
- 2
Beat the egg whites until stiff peaks form: Beat for 2 minutes on low speed, add 1/3 of the granulated sugar and increase the speed one notch, let the sugar mix in well, add another 1/3 of the sugar and increase the speed again, mix well. Add the final third of sugar and the red food coloring, then beat on high speed until the mixture is smooth, glossy, and forms stiff peaks.
- 3
Add the almond flour and powdered sugar mixture all at once, and mix vigorously until the batter flows in ribbons.
Preheat the oven to 300°F (150°C).
Pipe small rounds onto a silicone baking mat placed on a cold baking sheet. Tap the baking sheet gently to remove air bubbles. Let the shells sit for about 30 minutes, until they are no longer sticky to the touch.
- 4
Bake for 6 minutes at 300°F (150°C), opening the oven every 3 minutes to let out steam.
Lower the oven temperature to 210°F (100°C) and bake for another 10 minutes, opening the oven every 3 minutes.
Remove the baking sheet from the oven and let the shells cool completely before removing them. - 5
Fill the macaron shells with your choice of spread. Sandwich the shells together.
- 6
Melt the white chocolate in a double boiler, then transfer it to a pastry syringe or piping bag. Drizzle designs on the top shell. Sprinkle with edible gold sprinkles.
Refrigerate the macarons for at least 4 hours.
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