Nothing says “holiday magic” like the crisp, refreshing bite of peppermint macarons. I still remember the first time I made these for our annual cookie swap—my kitchen filled with that irresistible minty aroma, and my friends went absolutely wild for them! These delicate French treats with their festive red shells and candy cane garnish have become my signature winter indulgence. Trust me, once you try this peppermint macarons recipe, you’ll understand why it’s pure minty bliss in every bite. They’re easier than you think to make, and that satisfying when you bite into the crisp shell to reveal the chewy center? Absolute perfection.
Why You’ll Love This Peppermint Macarons Recipe
Oh my gosh, where do I even start? These peppermint macarons are seriously addictive – and not just because they taste like Christmas in every bite! Here’s why this recipe will become your new holiday obsession:
- The minty kick is just right – not too weak, not toothpaste-strong
- That crisp shell gives way to the dreamiest chewy center
- They look so fancy but are totally doable (I promise!)
- The candy cane garnish makes them Insta-worthy
- That burst of peppermint freshness? Absolute winter magic
Honestly, the hardest part is waiting for them to cool before devouring them all!
Ingredients for Peppermint Macarons
Okay, let’s gather our minty magic makers! Here’s everything you’ll need for these heavenly peppermint macarons – and yes, every single ingredient matters. Trust me, I learned the hard way when I tried skipping the sifting step once (big mistake!).
- 1 cup almond flour, sifted (this makes all the difference for smooth shells)
- 1 3/4 cups powdered sugar, sifted (no lumps allowed!)
- 3 large egg whites, room temperature (cold eggs just won’t whip right)
- 1/4 cup granulated sugar (for that perfect meringue)
- 1 tsp peppermint extract (the star of our show!)
- Red food coloring (optional but oh-so-festive)
- 1/2 cup white chocolate chips (for the dreamy filling)
- 2 tbsp heavy cream (makes the filling silky smooth)
- Crushed candy canes (for garnish – the holiday crunch we crave)
Pro tip: Measure everything before you start – macarons wait for no one once you begin!
How to Make Peppermint Macarons
Alright, let’s make some magic happen! Don’t let those perfect little domes intimidate you – I’ll walk you through each step just like I did when I taught my niece last Christmas. Just remember: patience is key (but oh so worth it when you taste that first bite!).
Preparing the Macaron Shells
First things first – grab two bowls and let’s get sifting! Combine your almond flour and powdered sugar, then sift them together. Twice. Yes, really – this ensures those famously smooth shells. Now, in your other bowl (make sure it’s squeaky clean!), beat those egg whites until foamy. Gradually add the granulated sugar while beating until you get stiff, glossy peaks that hold their shape when you lift the whisk.
Here’s the tricky part – gently fold in the dry ingredients and peppermint extract. I use a spatula and make figure-eight motions, stopping the moment the batter flows like lava. Add food coloring now if you’re using it. Transfer to a piping bag and pipe 1-inch circles onto your lined baking sheet. Tap the sheet firmly on the counter to release air bubbles – I give mine three good whacks!
Baking and Resting
Now comes the hard part – waiting! Let those piped circles sit for 30 minutes until they form a skin (you should be able to lightly touch them without batter sticking to your finger). Meanwhile, preheat your oven to 300°F. When they’re ready, bake for 15-18 minutes – you’ll know they’re done when they peel cleanly off the parchment. Let them cool completely before touching them – trust me, I’ve ruined many a shell by being impatient!
Assembling with Minty Filling
Time for the fun part! Melt your white chocolate chips with heavy cream in 30-second bursts in the microwave, stirring between each. Let it cool slightly so it’s thick but still spreadable. Match up similar-sized shells, pipe or spread the filling on one, then sandwich them together. While the filling is still tacky, roll the edges in crushed candy canes for that festive crunch. Now try to resist eating them all at once – I dare you!
Tips for Perfect Peppermint Macarons
After countless batches (and a few hilarious fails), I’ve learned all the tricks for perfect peppermint macarons every single time. These are my absolute must-know tips:
- No grease allowed! Wipe bowls and utensils with vinegar – even a speck of oil can ruin your meringue
- Resting is non-negotiable – that 30-minute wait forms the skin that gives you those perfect feet
- Oven too hot? Macarons spread. Too cold? They won’t rise. Use an oven thermometer to be sure
- Under-mix and they’ll be lumpy. Over-mix and they’ll spread. Watch for that lava flow texture
- Humidity’s enemy #1 – avoid rainy days if possible, or run your AC while baking
Remember – even “ugly” macarons still taste amazing, so don’t stress too much!
Peppermint Macarons Variations
Want to mix things up? Oh, I’ve played around with this recipe so many ways! Try swapping the white chocolate filling for dark chocolate ganache – it’s heavenly with the mint. For St. Patrick’s Day, I use green food coloring instead of red and add a tiny drop of vanilla to soften the mint. My neighbor swears by adding a pinch of cinnamon to the shells for a warm holiday twist. The possibilities are endless – that’s the fun of macarons!
Storing and Serving Suggestions
Here’s the thing about these peppermint macarons – they rarely last long enough to need storing! But if you’ve miraculously got leftovers (or, you know, actually want to share), pop them in an airtight container with parchment between layers. They’ll stay fresh for up to 3 days – though the candy cane garnish might soften a bit by day two.
For serving, I love pairing them with hot cocoa or peppermint tea – that minty-chocolate combo is pure winter magic. They make the cutest little gifts stacked in clear bags with pretty ribbon too. Just try not to eat them all yourself while wrapping – trust me, I speak from experience!
Peppermint Macarons FAQs
I’ve gotten so many questions about these peppermint macarons over the years – here are the ones that pop up most often with my tried-and-true answers!
Can I skip the peppermint extract? Technically yes, but you’ll lose that signature holiday flavor. If you must, try 1/2 tsp vanilla extract instead – but it won’t be the same minty bliss!
Why did my macarons spread? Usually means they didn’t rest long enough or your oven was too hot. Next time, wait the full 30 minutes and double-check your oven temp with a thermometer.
Can I use pre-crushed candy canes? Absolutely! Though I find freshly crushed ones stick better to the filling and give that satisfying crunch.
How do I know when the meringue is ready? The bowl should stay upside down without the peaks sliding – and they should stand straight up when you lift the whisk!
Why aren’t my macarons smooth? You probably didn’t sift the dry ingredients well enough. Take the time to sift twice – it makes all the difference for those perfect domes.
Nutritional Information
Now, I’m not one to count calories around the holidays (life’s too short!), but if you’re curious, here’s the scoop per macaron (remember – these are estimates and may vary based on your exact ingredients):
- 80 calories (worth every single one!)
- 7g sugar (it is a cookie after all)
- 4g fat (thank the almond flour for that)
Honestly? Just enjoy that minty goodness – winter calories don’t count if they come with candy cane sprinkles!
Share Your Minty Bliss
Did you make these peppermint macarons? I’d absolutely love to see your creations! Tag me on Instagram with #MintyMacaronMagic – nothing makes me happier than seeing your beautiful holiday treats. And hey, if you’ve got any genius twists on the recipe, spill your secrets in the comments below!
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3 Irresistible Peppermint Macarons Recipe for Minty Bliss
- Total Time: 1 hour 33 minutes
- Yield: 20 macarons 1x
- Diet: Vegetarian
Description
Enjoy these delightful peppermint macarons with a minty twist. Perfect for any occasion.
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 tsp peppermint extract
- Red food coloring (optional)
- 1/2 cup white chocolate chips
- 2 tbsp heavy cream
- Crushed candy canes (for garnish)
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Sift almond flour and powdered sugar together in a bowl.
- In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
- Gently fold in the almond flour mixture and peppermint extract. Add red food coloring if desired.
- Transfer batter to a piping bag and pipe small circles onto the baking sheet.
- Let macarons rest for 30 minutes until a skin forms.
- Bake for 15-18 minutes. Let cool completely.
- Melt white chocolate and heavy cream together. Let cool slightly.
- Sandwich macarons with the white chocolate filling. Garnish with crushed candy canes.
Notes
- Ensure all utensils are grease-free for best results.
- Let macarons rest before baking to prevent ing.
- Store in an airtight container for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 80
- Sugar: 7g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: peppermint macarons, minty dessert, French macarons, holiday treats