Cookies, Movies

How the Grinch Stole Christmas Max Macarons

The Grinch Max Macarons

“Here’s your motivation: Your name is Rudolph, you’re a freak with a red nose, and no one likes you.”

– The Grinch

From the whimsical pages of Dr. Suess’ picture book, to the colorful 1966 animated short, The Grinch has been a staple in the Christmas season for fifty years. In fact, the original book was published on December 25th, 1956. The original Grinch wasn’t green, but instead just black and white with pink eyes. He gained his green color in the animated movie, and that aesthetic decision carried over to the 2000 live action film.

Starring Jim Carrey, How the Grinch Stole Christmas played a major role in my childhood. So much so, that my twelve-year-old self decided to be Cindy Lou Who for Halloween- right at the peak of my awkward stage (I will burn every photo). However, those cringe-worthy pictures won’t stop me from quoting the classic movie all year round. With a combination of improv and excellent writing, Jim Carrey brings the begrudging green giant to life in the most hilarious way.

The Grin

If you’re like me, you might already have half of the lines in the movie memorized, but here’s a few facts you may not know about the film:

Jim Carrey collectively spent 320+ hours in the make up chair

The iconic Grinch make up took a full 2 1/2 hours to apply every single day and 1 hour to get off. With 92 days of filming, that equates to 322 hours without even considering dress rehearsals. Also, that 2 1/2 hours was how long the application took after a lot of practice. Jim Carrey reports that make up on Day 1 took 8 1/2 hours to apply, causing him to storm to his trailer and kick the wall swearing he could not go through with the movie. Which brings me to the next fact…

Jim Carrey received counselling to put up with the Grinch costume

Not just any counselling, the filmmakers brought in the same gentleman who is trained to teach CIA operatives how to endure torture to help Carrey with the costume. Made of spandex, the costume had thousands of yak hairs dyed green and then sewed on, making the get-up insanely itchy. The yellow contacts were also incredibly painful, so much so that at times Carrey could not continue to wear them. For these scenes, they edited his eyes to be yellow in post to maintain the Grinch’s aesthetic. So what tips did the CIA give him for when it got to be too much? Punch your own leg and smoke a lot of cigarettes.

The Wizard of Oz and The Grinch share a record

The whimsical worlds of Oz and Whoville took an insane amount of effort to create. In fact, no other movie had featured so many characters in heavy make up as the 1939 Wizard of Oz film until How the Grinch Stole Christmas debuted in 2000. Who’s received prosthetic noses/upper lips, ears, wigs, and sometimes eyebrows- adding up to more than 1,000 man hours of applying make up during the course of filming. Actor’s playing Who’s also had to attend “Who School” to learn how to move and act like the other worldly, (but adorable,) creatures.

Grinch Macarons

While the Grinch is undoubtedly the star of the film, we can’t forget about his trusty canine sidekick- Max. Max adorably sports a make-shift Rudolph costume in effort to carry out the Grinch’s plan to steal Christmas. These peppermint chocolate macarons are a nod to Max and his festive costume, featuring pretzel “antlers”, fondant ears, and a fondant red nose. After baking and filling the macarons, I used royal icing to assemble all the decor. Allow the royal icing to dry completely so all the details stay put!

Foolproof French Macarons

I’ve scoured the internet and recipe books for macaron recipes. This recipe is the only one that has delivered wonderful macarons each time- without fail. Mix up the filling and enjoy a French classic!

  • Prep Time: 40m
  • Cook Time: 20m
  • Total Time: 1h
  • Yield: 20 sandwiched cookies


  • 3 egg whites, room temperature
  • 2 c confectioner's sugar
  • 1 c almond flour
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/4 c granulated sugar


  1. Prep your ingredients. Sift together the confectioner's sugar and almond flour in a large bowl. Set aside.
  2. In the bowl of an electric mixer, mix the egg whites on medium-high for about 2 minutes. (They should be foamy.) At this point, add in the salt and cream of tartar. Slowly add in the granulated sugar.
  3. Continue to beat egg whites on medium-high for 7-8 minutes. The result should be a batter with very stiff peaks. If you can turn the bowl upside down and nothing falls out, you're on the right track.
  4. Add in food coloring by folding gently or mixing on a low speed. Keep in mind that the color will lighten during baking, so aim for a few shades darker than you want the end result to look like.
  5. Carefully dump your almond flour and confectioner's sugar mixture into the eggwhites bowl. Using a spatula, gently incorporate the two mixtures together with a folding technique. This is the trickiest part of the recipe. You want to fold the batter around 60 times (yes, counting helps). You want to achieve a batter texture that resembles "molten lava." Basically, a slow moving, but smooth mixture. Cut your batter down the middle with your spatula, it should take around 5 seconds for the open seam to merge back together. At that point, your batter is ready.
  6. Put batter in a piping bag with piping tip 2A. On a cookie sheet lined with parchment paper or a silpat mat, pipe even circles of batter. Allow 1 inch in between each circle.
  7. Preheat oven to 300 degrees F.
  8. Allow macarons to sit out on the counter for at least 30 minutes. Gently tap a macaron with your finger, your finger should come off clean. The tops of the macarons should be tacky and have a matte finish. Now they are ready to bake.
  9. Bake for exactly 20 minutes. Remove from oven and place the entire parchment paper or silpat on a cooling rack. After 10 minutes of cooling, the macarons can be removed from their baking surface. They cool quickly and are ready to be filled.
  10. Pipe your desired filling onto half of the macarons, then top with the remaining half.
  11. Enjoy!

Chocolate Peppermint Buttercream

  • Prep Time: 10m
  • Total Time: 10m
  • Yield: 3 cups


  • 1/2 c shortening, room temperature
  • 1/2 c butter, softened
  • 1 tsp. vanilla extract
  • 3/4 c unsweetened cocoa powder
  • 3 1/2 c confectioner\\\'s sugar
  • 3 tbsp. milk or heavy cream
  • Instructions


  1. In a large bowl, beat the butter, shortening and salt with an electric mixer until fluffy, (about three minutes.)
  2. Add in cocoa and vanilla, mix until incorporated.
  3. Slowly add in confectioner\\\'s sugar, one cup at a time. Once all the confectioner\\\'s sugar is added, the icing will appear dry.
  4. Add in milk or cream and beat on medium-high for 2 minutes, until fluffy.

Small Batch Royal Icing Recipe

  • Prep Time: 10m
  • Total Time: 10m
  • Yield: 2 cups frosting


  • 2 c confectioner's sugar
  • 2 tbsp. meringue powder
  • 1/4 c warm water
  • 1/2 tsp. vanilla extract


  1. In the bowl of an electric mixer combine powdered sugar and meringue powder.
  2. Add the water and extract slowly. Beat at medium-high speed until stiff peaks form (about 5-7 minutes).
  3. Add food coloring and more water to reach desired color and consistency.

“Am I just eating because I’m bored?” – The Grinch