Festive Candy Cane Christmas Macarons: Your Ultimate Holiday Baking Guide

There’s something undeniably magical about the holidays, and what better way to celebrate than with a batch of exquisitely crafted Christmas Macarons? These delightful French meringue cookies are transformed into festive masterpieces, featuring a vibrant, creamy filling generously studded with crunchy pieces of candy cane. More than just a treat, these macaron Christmas cookies embody the spirit of the season, making them perfect for sharing with loved ones or beautifully packaging as thoughtful homemade gifts.

Imagine the delicate crunch of the macaron shell giving way to a soft, chewy interior, followed by the refreshing burst of peppermint from the candy cane-infused buttercream. It’s a symphony of textures and flavors that will undoubtedly become a highlight of your holiday dessert table. Whether you’re an experienced baker or looking to impress with a special seasonal creation, this comprehensive guide will walk you through everything you need to know to bake perfect Christmas macarons.

Understanding the Art of Macaron Baking

Macarons have a reputation for being finicky, but with patience and precise technique, anyone can master them. Originating in Italy and refined in France, these delicate confections are essentially meringue-based cookies made from almond flour, powdered sugar, and egg whites, typically sandwiched with a luscious filling. The characteristic “foot” or “pied” around the base of the cookie is a hallmark of a properly baked macaron, indicating successful air circulation during baking.

The beauty of macarons lies in their versatility. They can be flavored and colored in countless ways, making them perfect for seasonal celebrations like Christmas. While they might seem intimidating at first, the satisfaction of creating these intricate treats from scratch is immensely rewarding. Our recipe focuses on the French meringue method, which is often considered more straightforward for home bakers, allowing you to achieve those desirable crisp shells and chewy centers.

Crafting the Perfect Candy Cane Filling

The filling is where these Christmas macarons truly shine. We’re using a rich and creamy Swiss meringue buttercream, which offers a silky-smooth texture that perfectly complements the delicate macaron shells. The Swiss meringue method involves gently heating egg whites and sugar over a double boiler until the sugar dissolves, then whipping them into a glossy, stable meringue. This process ensures a wonderfully smooth, less sweet, and incredibly stable buttercream.

The pièce de résistance is the addition of crushed candy canes. Once incorporated into the buttercream, they provide a delightful textural contrast and a refreshing burst of peppermint flavor that instantly evokes Christmas. The cooling sensation of peppermint with the sweet, buttery cream is an exquisite pairing that will leave a lasting impression. Ensuring your candy canes are finely crushed will help them blend seamlessly while still providing that pleasant crunch.

📖 Recipe: Homemade Candy Cane Christmas Macarons

RECIPE CARD

Christmas Macarons

Andréa

These delightful Christmas Macarons are the perfect festive treat for the holiday season. Featuring delicate shells filled with a creamy, peppermint-infused buttercream and crunchy candy cane pieces, they are both delicious to enjoy yourself and wonderful to present as a beautifully packaged gift.

5 of 2 votes

Print Recipe
Pin Recipe

Prep Time 20 minutes mins

Cook Time 11 minutes mins

Dry Time 1 hour hr

Total Time 1 hour hr 31 minutes mins

Course Sweets and Sweet Baking, Dessert

Cuisine European, French, Holiday

Servings 20 cookies

Calories 128 kcal

Cook ModePrevent your screen from going dark

Ingredients

For the Macaron Shells

• ▢ 2 egg whites, size L, at room temperature (preferably aged for a day or two)
• ▢ 2 tablespoons granulated sugar (caster sugar works best for a fine texture)
• ▢ 1¼ cup almond flour (super-fine, sifted)
• ▢ Optional: 1-2 drops red or green food coloring (gel food coloring for best results)

For the Candy Cane Swiss Meringue Buttercream Filling

• ▢ 2 egg whites, size L, at room temperature
• ▢ ½ cup granulated sugar
• ▢ 1½ stick unsalted butter, room temperature, in small cubes
• ▢ 2 candy canes, crushed (plus more for rolling/decorating)
• ▢ Optional: ½ teaspoon pure peppermint extract

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

For the Macaron Shells

• ▢
  In a clean, dry bowl, beat the egg whites on medium speed until frothy. Gradually add the granulated sugar while continuing to beat.
  2 egg whites, 2 tablespoons sugar
• ▢
  Continue beating the egg whites on high speed until they form stiff, glossy peaks. If using, gently fold in food coloring at this stage.
• ▢
  In a separate bowl, combine the sifted almond flour and powdered sugar. Gently fold the egg white foam (meringue) into the almond flour mixture with a spatula. This process is called ‘macaronage’.
  1¼ cup almond flour
• ▢
  Check whether the batter is the correct thickness using the ‘ribbon stage’ or ‘eight-fold method’. The batter should flow like lava off your spatula, forming a ribbon that slowly dissolves back into itself in about 10-15 seconds. If you can draw a figure eight without it breaking, the batter is perfect (see tips at the bottom of the recipe).
• ▢
  Transfer the macaron batter into a piping bag fitted with a round tip (e.g., Wilton 1A or a similar size).
• ▢
  Pipe uniform rounds of approximately 1 inch (2.5 cm) diameter onto baking sheets lined with parchment paper or silicone mats. Leave sufficient space between each macaron.
• ▢
  Firmly tap the baking sheets on your counter a few times to release any air bubbles. Use a toothpick to pop any remaining bubbles on the surface.
• ▢
  Let the piped macarons air dry at room temperature for at least 45-60 minutes, or until a skin forms on top (they should no longer feel sticky to the touch). This ‘drying’ or ‘croutage’ phase is crucial for developing the signature ‘feet’.
• ▢
  After 30 minutes of drying, preheat your oven to 300 ℉ (150 ℃). Ensure your oven thermometer confirms the temperature before baking.
• ▢
  Bake the macarons for 11-13 minutes, one tray at a time, rotating halfway through. The shells are done when the ‘feet’ are fully developed and they don’t wobble when gently touched.
• ▢
  Let the macarons cool completely on the baking sheet to room temperature before attempting to remove them. This prevents breakage.

For the Candy Cane Filling (Swiss Meringue Buttercream)

• ▢
  Combine the egg whites and granulated sugar in a heatproof bowl. Place the bowl over a saucepan of simmering water (creating a bain-marie), ensuring the bottom of the bowl does not touch the water.
  2 egg whites, ½ cup sugar
• ▢
  Whisk constantly until the sugar has completely dissolved and the mixture reaches 160℉ (71℃). You can test by rubbing a small amount between your fingers; it should feel smooth.
• ▢
  Remove the bowl from the heat and immediately beat with an electric mixer on high speed until the meringue is thick, glossy, and has cooled to room temperature (the bowl should no longer feel warm to the touch).
• ▢
  With the mixer on medium-low speed, gradually add the softened butter, one cube at a time, until it is completely incorporated. The mixture might look curdled at first, but keep mixing; it will come together into a smooth buttercream. If using, mix in peppermint extract.
  1½ stick butter
• ▢
  Finally, fold in the crushed candy canes until evenly distributed.
  2 candy canes
• ▢
  Transfer the candy cane buttercream filling into a piping bag fitted with your desired tip (e.g., a round or star tip).

Assembly

• ▢
  Pair cooled macaron shells of similar sizes. Take one shell, pipe a generous dollop of filling onto the flat side, and then gently place another shell on top, twisting slightly to secure.
• ▢
  For extra festive flair, roll the edges of the assembled cookies in additional crumbled candy canes. Repeat this process for all macaron halves.
  2 candy canes

Notes & Expert Tips for Macaron Success

1. Accurate Measurements are Key: Macarons are a science! Using a kitchen scale to weigh your ingredients (especially almond flour and powdered sugar) is highly recommended for consistent results.

2. Aging Egg Whites: For the macaron shells, separating egg whites a day or two in advance and letting them sit at room temperature, uncovered (or loosely covered) in a small bowl, can improve their stability when whipped.

3. The Drying Stage (Croutage): Don’t rush this! Let the macarons dry thoroughly until a “skin” forms. This prevents cracking and helps create the characteristic “feet.” Test by gently touching a shell; if it’s not sticky, they’re ready. Humidity can significantly affect drying time, so be patient.

4. Macaronage Consistency: This is arguably the most critical step. The batter should be thick but flow like slow-moving lava. The “eight-fold method” is a great visual cue: lift your spatula and let the batter fall back into the bowl. If you can draw a figure eight with the flowing batter before it fully disappears into the rest of the mix (it should take about 10-15 seconds to smooth out), your batter is good. If it’s too runny, you’ve overmixed; too stiff, undermixed.

5. Oven Temperature: An oven thermometer is your best friend. Ovens can fluctuate, and precise temperature control is vital for macarons. Baking one tray at a time often yields the best results.

6. Candy Cane Crushing: For the filling, ensure candy canes are crushed to a fine-to-medium consistency. Too chunky, and they might create holes in your piping bag or make the buttercream uneven. For rolling, slightly larger pieces offer better visual appeal. You can use a food processor or place them in a bag and crush with a rolling pin.

7. Flavor Variations: While candy cane is wonderfully festive, feel free to experiment! Replace crushed candy canes with green and red sprinkles for a similar festive look. Other holiday flavor ideas for the filling include gingerbread spice, eggnog, or orange zest for a citrusy touch.

8. Delicious Pairings: These Christmas macarons are delightful on their own, but they pair wonderfully with a warm beverage. Try them with a rich hot chocolate (like our Nutella chocolate milk recipe), a festive spiced tea, or a creamy latte.

9. Storage:

• Assembled macarons are best enjoyed after a day or two of “maturing” in the refrigerator, allowing the flavors to meld and the shells to soften slightly. They can be kept in an airtight container in the refrigerator for up to five days.
• You can also freeze macarons! Store them in a single layer in an airtight freezer-safe container or freezer bag, separated by parchment paper, for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutrition

Calories: 128kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgSodium: 65mgFiber: 1gSugar: 7gVitamin A: 212IUIron: 0.3mg

Keyword a macaron recipe, Christmas dessert, candy cane macarons, holiday baking

Tried this recipe?

Let us know how it was!

Gifting and Serving Your Christmas Macarons

Once your exquisite Candy Cane Christmas Macarons are complete, the fun doesn’t stop at just eating them! Their delicate appearance and festive flavors make them ideal for gifting or elevating your holiday serving spread.

Thoughtful Gifting Ideas:

• Elegant Boxes: Package a selection of macarons in a decorative box, perhaps lined with tissue paper or crinkle-cut shreds in holiday colors. Tie with a festive ribbon and add a small, handwritten tag.
• Clear Bags: For a more casual but equally charming presentation, place a few macarons in clear cellophane bags, tied with a ribbon. This allows the beautiful colors and crushed candy cane details to be visible.
• Cookie Platter Addition: Include these macarons on a diverse holiday cookie platter alongside other favorites. Their unique texture and flavor will stand out.
• Homemade Hampers: Incorporate them into larger homemade gift hampers featuring other baked goods, homemade preserves, or specialty coffees and teas.

These homemade gifts carry a personal touch that store-bought items simply can’t replicate, making them truly special for friends, family, or even as hostess gifts.

Serving Suggestions:

• After Dinner Treat: Serve them as a light, elegant dessert after a heavy holiday meal. Their small size is perfect for a sweet finish without being overwhelming.
• Coffee or Tea Break: Pair with freshly brewed coffee, espresso, or a selection of festive teas for a luxurious afternoon pick-me-up.
• Holiday Party Favor: Offer individual macarons as party favors for guests to take home.
• Dessert Table Centerpiece: Arrange them artfully on a tiered dessert stand or a festive serving plate to create a stunning focal point for your holiday table.
• Children’s Delight: Kids adore the bright colors and sweet flavors, especially the peppermint from the candy canes!

No matter how you choose to present and serve them, these Christmas macarons are sure to add a touch of sophistication, flavor, and festive cheer to any holiday occasion.