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Peppermint Macarons Recipe

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★★★★★

4.5 from 136 reviews

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/peppermint-macarons-recipe/