Peppermint Macarons Recipe

Introduction

Peppermint macarons are a delightful holiday treat that combine delicate almond shells with a creamy peppermint filling. These festive cookies bring a refreshing minty flavor and a touch of color to your dessert table. Perfect for gifting or enjoying with a cup of tea, they’re sure to impress.

Ingredients

• 1 cup almond flour
• 1 ¾ cups powdered sugar
• 3 large egg whites, at room temperature
• ¼ cup granulated sugar
• 1 tsp peppermint extract
• Red food coloring (optional for festive flair)
• ½ cup unsalted butter, softened
• 1 cup powdered sugar (for filling)
• 1 tsp peppermint extract (for filling)
• Crushed peppermint candies for garnish

Instructions

1. Step 1: Sift almond flour and powdered sugar through a fine mesh sieve to remove lumps and ensure a smooth macaron shell.
2. Step 2: Beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
3. Step 3: Gently fold the dry mixture into the whipped egg whites. Add peppermint extract and red food coloring if using. Fold just until the batter flows slowly and holds a ribbon shape when lifted.
4. Step 4: Line baking sheets with parchment paper or silicone mats. Transfer the batter to a piping bag with a round tip and pipe 1.5-inch circles, leaving space between each.
5. Step 5: Let the piped macarons rest for 30–40 minutes until a skin forms and they don’t stick to your finger when touched lightly.
6. Step 6: Preheat oven to 300°F (150°C). Bake the macarons for 15 minutes, rotating the sheets halfway through. Allow to cool completely before removing.
7. Step 7: Beat softened butter until creamy. Gradually add powdered sugar and peppermint extract, mixing until smooth and fluffy.
8. Step 8: Pipe a small amount of filling onto one macaron shell and sandwich with another. Garnish with crushed peppermint candies for a festive touch.

Tips & Variations

• Use superfine almond flour for a smoother macaron shell texture.
• Allow egg whites to age at room temperature for 24 hours to improve whipping volume.
• Adjust the peppermint extract quantity to suit your taste—start with less and add more if desired.
• For a chocolate variation, add melted dark chocolate to the filling or dust shells lightly with cocoa powder.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture. Macaron shells without filling can be kept in an airtight container at room temperature for up to 3 days. The filling can be stored separately in the refrigerator for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, macaron shells can be baked and stored in an airtight container for a few days before filling. This allows you to prepare in advance and assemble closer to serving time.

What if my macarons don’t develop feet?

Feet may not develop if the batter is overmixed or undermixed, or if the macarons didn’t rest long enough before baking. Ensure you fold the batter until it flows slowly like lava and allow the shells to rest until a firm skin forms before baking.

Peppermint Macarons Recipe

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Delight in these festive Peppermint Macarons, a perfect holiday treat featuring delicate almond-flour shells with a creamy peppermint buttercream filling. These light, airy French cookies are kissed with peppermint extract and garnished with crushed candy canes, making them a refreshing and elegant dessert for winter celebrations.

• Author: Maya
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: Approximately 20–24 macarons (10–12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Macaron Shells

• 1 cup almond flour
• 1 ¾ cups powdered sugar
• 3 large egg whites, at room temperature
• ¼ cup granulated sugar
• 1 tsp peppermint extract
• Red food coloring (optional for festive flair)

Peppermint Filling

• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp peppermint extract
• Crushed peppermint candies for garnish

Instructions

1. Prepare the Macaron Batter: Sift almond flour and powdered sugar together through a fine mesh sieve to eliminate lumps for a smooth texture. In a separate bowl, beat the egg whites until foamy, then gradually add granulated sugar and whip until stiff peaks form and the mixture is glossy. Gently fold the dry ingredient mixture into the egg whites, then incorporate peppermint extract and optional red food coloring carefully to avoid deflating the batter. The batter should flow slowly like lava and hold a ribbon shape when lifted with a spatula.
2. Pipe the Macarons: Line baking sheets with parchment paper or silicone mats. Transfer the batter into a piping bag fitted with a round tip and pipe 1.5-inch diameter circles, leaving space between each one. Allow the piped macarons to rest at room temperature for 30 to 40 minutes until they develop a skin that does not stick to a light touch.
3. Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15 minutes, rotating the baking sheets halfway through to ensure even baking. The shells will rise and form delicate feet at the base. Let the macarons cool completely on the sheets before removing to avoid cracking.
4. Make the Filling: Beat the softened unsalted butter until creamy. Gradually add powdered sugar and peppermint extract, continuing to beat the mixture until smooth and fluffy. Pipe a small amount of this peppermint buttercream onto the flat side of one macaron shell, then gently sandwich with another shell.
5. Garnish: Sprinkle crushed peppermint candies over the filled macarons for a festive and colorful finishing touch. For an optional variation, incorporate melted dark chocolate into the filling or dust the shells lightly with cocoa powder to add a chocolate twist.

Notes

• Use superfine almond flour for smoother macaron shells.
• Aging egg whites for 24 hours at room temperature improves whipping volume and texture.
• Adjust peppermint extract to taste—start with less and increase if a stronger flavor is desired.
• Ensure the batter flows slowly but holds shape; overmixing will ruin the texture.
• Resting the piped macarons before baking is crucial for developing the perfect skin and feet.
• Allow macarons to cool fully before removing from baking sheets to prevent cracking.
• For a chocolate variation, add melted dark chocolate to the filling or dust shells with cocoa powder.

Keywords: Peppermint Macarons, Holiday Macarons, Almond Flour Macarons, Peppermint Dessert, Christmas Cookies, French Macarons, Peppermint Buttercream