1-Step 1: Prepare the Macaron Shells First, line two baking sheets with parchment paper or silicone mats and preheat your oven to 310ºF for stable heat. Sift 105 grams powdered sugar and 105 grams almond flour together to remove lumps, then set it aside. In a double boiler, whisk 100 grams granulated sugar with 4 grams egg white powder (if using) and 100 grams egg whites until the sugar dissolves, being careful not to cook the whites.

2-Step 1: Prepare the Macaron Shells Transfer this mixture to a stand mixer and whip it from low to medium-high speed until stiff peaks form, about 13 to 15 minutes. Gently fold in the sifted dry ingredients, and for that marbling effect, paint four vertical lines of red food coloring inside your piping bag before adding the batter. Fold until the batter is glossy and flows smoothly off your spatula.

3-Step 1: Prepare the Macaron Shells Pipe the batter into rounds on your sheets, tap to release air bubbles, and use a toothpick for any stragglers. Let them rest for 20 to 40 minutes until the surface dries, then bake one tray at a time for 15 to 20 minutes, rotating halfway if needed. Cool them completely before moving on.

4-Step 2: Make the Peppermint Buttercream While the shells cool, beat 4 tablespoons softened unsalted butter on medium speed until creamy. Slowly add 1 1/3 cups sifted confectioners’ sugar on low speed, then crank it up to medium for a fluffy mix. Stir in 1 teaspoon peppermint extract, and if it’s too thick, thin it with 1/2 to 1 tablespoon milk or water.

5-Step 3: Assemble and Finish Pipe the buttercream onto half the shells, sandwich with the others, and roll the edges in crushed peppermint candy for crunch. Pop them in the fridge for 24 hours to mature. For more dessert ideas, try our cherry cobbler recipe as a perfect pairing.