These Holiday French Macaroons with Peppermint Buttercream Frosting are a gorgeous dessert that are sure to wow your family and guests!
Preheat oven to 300 F degrees.
[My 2 Cents]
This is one of those recipes you really need to plan around. You want to be prepared. Have all of your ingredients out and ready to go before starting so that things will run smoothly. If you forget to take your eggs out of the oven, it’s ok! There’s a way to quickly create room temperature eggs in a pinch! All you have to do is submerge your refrigerated eggs in warm water for 5 mins. I watched many youtube videos (and I would highly recommend watching Beth’s Entertaining because her tutorial is excellent) to help me stay ahead of the game in macaroon making. Another thing I learned is that the color does fade a little as it cooks, so do a shade or two darker than you want them to be.
[More of My 2 Cents]
When thinking of my peppermint frosting, I had a brain malfunction and completely forgot about peppermint extract. Instead I went on the hunt at a speciality cooking store and bought peppermint oil - which is insanely more concentrated. It wasn't until after, that I realized that I should have just used the extract because my frosting was REALLY pepperminty with the oil (plus I used more than I should have I suppose). But I got the thumbs-up from my taste testers at work that it was still tasty so I went with it. But for you - you'll save an arm and a leg, and you'll get exactly what you need from plain and simple extract. Learn from my mistake :)
Adapted from Beth's Entertaining