These delicate peppermint macarons are the perfect holiday treat, combining crisp, chewy almond meringue shells with a smooth and creamy peppermint-flavored filling. With their festive red-and-white appearance and refreshing minty taste, they make a beautiful addition to any dessert table.

Why You’ll Love This Recipe

A festive and elegant dessert, perfect for holidays and special occasions
Light, airy macaron shells with a crisp exterior and chewy interior
Refreshing peppermint flavor balanced with a creamy filling
Customizable with different colors and decorations
A great homemade gift for family and friends

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Almond flour
Powdered sugar
Egg whites
Granulated sugar
Peppermint extract
Red food coloring (gel-based preferred)
Heavy cream
White chocolate
Butter
Crushed peppermint candies (optional, for decoration)

Directions

Prepare the Dry Ingredients: Sift the almond flour and powdered sugar together to remove any lumps. Set aside.
Make the Meringue: In a clean bowl, whisk the egg whites until foamy. Gradually add granulated sugar, continuing to whisk until stiff peaks form.
Combine Ingredients: Gently fold the dry ingredients into the meringue using a spatula, being careful not to overmix. If using food coloring, add it during this step.
Pipe the Macarons: Transfer the batter to a piping bag and pipe small circles onto a parchment-lined baking sheet. Tap the tray on the counter to remove air bubbles.
Rest the Shells: Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on top.
Bake: Preheat the oven to 300°F (150°C) and bake for 12-15 minutes. Let them cool completely before removing from the baking sheet.
Make the Filling: Heat the heavy cream and pour it over white chocolate and butter. Stir until smooth, then add peppermint extract. Let it cool until thickened.
Assemble: Pipe the filling onto one macaron shell and top with another. Optionally, roll the edges in crushed peppermint candies for extra decoration.
Chill & Serve: Let the assembled macarons mature in the fridge for at least 24 hours for the best texture and flavor.

Servings and Timing

Servings: About 24 macarons
Prep Time: 30 minutes
Resting Time: 30-60 minutes
Bake Time: 12-15 minutes
Total Time: Approximately 2 hours (including cooling and assembling)

Variations

Chocolate Peppermint Macarons: Add cocoa powder to the macaron shells for a chocolatey twist.
Candy Cane Crunch: Mix crushed candy canes into the filling for extra texture.
Dairy-Free Version: Use dairy-free chocolate and coconut cream for the filling.
Classic Vanilla Peppermint: Replace some of the white chocolate with vanilla bean paste for a richer flavor.

Storage/Reheating

Refrigeration: Store macarons in an airtight container in the fridge for up to 5 days.
Freezing: Freeze in a sealed container for up to 2 months. Let them come to room temperature before serving.
Best Enjoyed: After maturing in the fridge for at least 24 hours to develop the best flavor and texture.

FAQs

How do I know if my macarons are mixed correctly?

The batter should flow off the spatula in a ribbon-like consistency, forming a figure-eight shape without breaking.

Why did my macarons crack?

Cracks can be caused by under-mixing, over-mixing, or skipping the resting step before baking.

Can I use liquid food coloring instead of gel?

Gel-based food coloring is best as liquid food coloring can alter the consistency of the batter.

How do I get perfect macaron feet?

Make sure to let the macarons rest before baking and use an oven thermometer to ensure accurate baking temperature.

Can I make macarons without almond flour?

Traditional macarons require almond flour, but you can substitute sunflower seed flour for a nut-free alternative.

How long do macarons need to mature?

Macarons develop their best flavor and texture after maturing in the fridge for 24-48 hours.

What is the best way to store leftover macaron shells?

Store unfilled shells in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

Can I make the filling in advance?

Yes, the peppermint ganache can be made ahead and stored in the fridge for up to a week. Let it come to room temperature before piping.

Why are my macarons hollow inside?

Hollow macarons can be caused by over-whipping the meringue or baking at too high a temperature.

Can I double the recipe?

Yes, but be sure to mix in batches to maintain consistency in texture.

Conclusion

Peppermint macarons are a festive and delightful treat, perfect for the holiday season or any time you crave a refreshing, minty dessert. While making macarons requires patience and precision, the reward is well worth the effort. With their crisp shells, chewy centers, and creamy peppermint filling, these macarons are sure to impress family and friends. Enjoy them with a cup of hot cocoa or package them as a beautiful homemade gift!