By Week 403. Year 8. Tommy is 41. Holiday season. The cottage or the memory of the cottage. The family gathering or planning to gather. Luc (17) at LSU studying engineering. Colette (15) in high school, painting. The food is the constant — the roux and the rice and the cayenne that doesn't change even when everything else does.
Made bread pudding this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Laissez les bons temps rouler.
The bread pudding filled the house, and once the house was full — of smell, of warmth, of the idea of Luc and Colette coming through the door — I wanted something to set out on the table that looked like the season felt: bright, a little celebratory, made by hand. Christmas Macarons are fussy in the best way, the kind of baking that asks you to slow down and pay attention, which is exactly what a holiday week calls for. They’re small enough to share easily and festive enough to make the table feel like it was dressed for company, even when it’s just us.
Christmas Macarons
Prep Time: 45 min | Cook Time: 14 min | Total Time: 2 hrs | Servings: 24 sandwich cookies
Ingredients
- 1 3/4 cups almond flour, sifted
- 1 3/4 cups powdered sugar, sifted
- 1/2 teaspoon fine sea salt
- 4 large egg whites, aged at room temperature for 24 hours
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Red gel food coloring
- Green gel food coloring
- For the filling:
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1/4 teaspoon peppermint extract
- 1 tablespoon heavy cream
Instructions
- Sift dry ingredients. Combine almond flour, powdered sugar, and salt in a bowl. Sift together twice to remove any lumps and ensure a smooth batter. Set aside.
- Make the meringue. In a clean, grease-free stand mixer bowl, beat egg whites on medium speed until foamy, about 2 minutes. Gradually add granulated sugar one tablespoon at a time. Increase speed to high and beat until stiff, glossy peaks form, about 5–6 minutes. Add vanilla and beat briefly to combine.
- Fold the batter (macaronage). Add the sifted almond flour mixture to the meringue all at once. Using a flexible spatula, fold firmly until the batter flows like lava and a ribbon holds for about 10 seconds before dissolving — roughly 45–55 folds. Do not overmix.
- Color the batter. Divide batter evenly into two bowls. Fold a few drops of red gel coloring into one and green into the other until each is uniformly colored.
- Pipe the shells. Transfer each color to a separate piping bag fitted with a 1/2-inch round tip. Line two baking sheets with parchment paper. Pipe 1 1/2-inch rounds, spacing them about 1 inch apart. Firmly tap the baking sheets against the counter 5–6 times to release air bubbles. Pop any remaining bubbles with a toothpick.
- Rest the shells. Let piped shells sit uncovered at room temperature for 30–60 minutes, until they are dry to the touch and a thin skin has formed. This step is essential for the signature “feet.”
- Bake. Preheat oven to 325°F. Bake one sheet at a time on the center rack for 13–15 minutes, rotating halfway through, until the shells lift cleanly from the parchment and feet are fully developed. Cool completely on the pan before removing.
- Make the filling. Beat softened cream cheese until smooth. Add powdered sugar, peppermint extract, and heavy cream. Beat on medium-high until light and fluffy, about 2 minutes.
- Assemble. Match shells by size. Pipe or spread a generous teaspoon of peppermint cream cheese filling onto the flat side of one shell. Sandwich with a matching shell and press gently. Pair red and green shells for a festive look.
- Mature. Place assembled macarons in an airtight container and refrigerate for at least 12 hours before serving. This allows the shells to soften and the flavors to meld. Bring to room temperature for 20 minutes before serving.
Nutrition (per serving)
Calories: 118 | Protein: 2g | Fat: 5g | Carbs: 17g | Fiber: 1g | Sodium: 52mg