Peppermint Macarons

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Introduction
Crispy on the outside, chewy and melt-in-your-mouth on the inside, Peppermint Macarons are a festive treat that delights both the eyes and the palate. These delicate French cookies offer a refreshing peppermint twist, perfect for holiday gatherings or cozy winter afternoons. The subtle crunch of the shells paired with a creamy peppermint filling creates a luxurious taste experience that’s hard to resist. Perfectly balanced in flavor and texture, this recipe is approachable even for home bakers who want to impress. You’ll learn how to create flawless macarons with tips, variations, and professional tricks that make your baking stress-free and enjoyable.

Why You’ll Love This Recipe

Peppermint Macarons are not just visually stunning; they deliver an irresistible combination of flavors and textures. Each bite features a crisp, delicate shell that gives way to a soft, chewy center, creating a delightful contrast that macarons are famous for. The peppermint filling adds a refreshing, aromatic touch that elevates these cookies from ordinary to extraordinary. Beyond flavor, these macarons are surprisingly simple to make with the right techniques, and the satisfaction of mastering them is unmatched. They are perfect for gifting, holiday parties, or simply treating yourself. The versatility of these macarons also allows for creative flair with colors, shapes, or complementary fillings, making them a truly special treat.

Ingredients

1 cup (120g) almond flour, finely ground
1 ¾ cups (200g) powdered sugar
3 large egg whites, at room temperature
¼ cup (50g) granulated sugar
½ tsp peppermint extract
Red or green gel food coloring (optional for a festive touch)
½ cup (115g) unsalted butter, softened
1 cup (120g) powdered sugar for filling
1 tbsp heavy cream
¼ tsp salt
Crushed peppermint candies for garnish (optional)

These ingredients combine to create a classic macaron base with a creamy peppermint buttercream filling. Using finely ground almond flour and room-temperature egg whites ensures smooth, crack-free shells. Peppermint extract gives a fragrant boost, while optional food coloring and candy garnishes make these macarons visually festive.

Pro Tips

Sift and measure carefully: Almond flour and powdered sugar should be sifted to remove lumps. Accurate measurements ensure the right macaron texture.
Master the macaronage technique: Gently fold the dry ingredients into whipped egg whites until the batter flows like lava. Over- or under-mixing can ruin the shells.
Let shells rest before baking: Allow piped macarons to rest 30–60 minutes until a skin forms. This prevents cracking and gives them their signature glossy finish.
Bonus tip: Use a silicone mat or parchment paper for even baking and easier removal.

Instructions

Step 1: Prepare the Dry Ingredients
In a large bowl, sift together the almond flour and powdered sugar. This step is essential for smooth shells. Discard any large pieces or unblended lumps.

Step 2: Whip the Egg Whites
In a clean, dry bowl, whip the egg whites on medium speed until frothy. Gradually add granulated sugar while continuing to beat until stiff peaks form. The meringue should hold its shape but remain glossy.

Step 3: Add Color and Flavor
Gently fold in peppermint extract and, if desired, a few drops of red or green gel food coloring to the meringue. Use a spatula to incorporate colors evenly without deflating the mixture.

Step 4: Combine Ingredients (Macaronage)
Add the sifted almond flour and powdered sugar mixture to the meringue. Using a folding motion, mix until the batter flows slowly off the spatula like thick lava. Avoid overmixing, which can lead to flat or cracked shells.

Step 5: Pipe the Macarons
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a lined baking sheet. Tap the sheet gently on the counter to release air bubbles.

Step 6: Rest the Shells
Let the piped macarons rest at room temperature for 30–60 minutes until a thin skin forms on the surface. They should not stick to your finger when lightly touched.

Step 7: Bake
Preheat the oven to 300°F (150°C). Bake macarons for 15–18 minutes, rotating the tray halfway through. The shells should lift easily from the parchment and have smooth, shiny tops.

Step 8: Prepare the Filling
Beat softened butter, powdered sugar, heavy cream, salt, and peppermint extract until creamy. Adjust peppermint extract to taste for a stronger or subtler flavor.

Step 9: Assemble the Macarons
Once shells are completely cooled, pipe the peppermint buttercream onto one half and sandwich with another shell. Press gently to spread the filling evenly. Optional: sprinkle crushed peppermint candies on top for extra crunch and decoration.

Step 10: Rest Before Serving
Store assembled macarons in an airtight container for 24 hours to allow flavors to meld. Serve at room temperature for the best texture.

Variations

Chocolate Peppermint Macarons: Add 1 tbsp cocoa powder to the almond flour mixture for a chocolate twist.
Vegan Macarons: Replace egg whites with aquafaba and use vegan butter for the filling.
Mini Peppermint Macaron Sandwiches: Pipe smaller shells (1 inch) for bite-sized treats, perfect for party platters.

Storage/Serving

Store Peppermint Macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfilled shells for up to 1 month and assemble when ready to serve. Serve at room temperature to enjoy the perfect balance of crisp shell and creamy filling. These macarons pair beautifully with hot chocolate, coffee, or a festive peppermint latte for an extra-special treat. They also make elegant additions to gift boxes or holiday dessert platters.

FAQs

1. Why did my macarons crack?
Cracks usually result from insufficient resting before baking or an oven that’s too hot. Ensure the shells develop a skin and bake at the correct temperature.

2. Can I use almond meal instead of almond flour?
Yes, but finely ground almond flour gives smoother shells. Coarser almond meal may create uneven surfaces.

3. How long can I store filled macarons?
Filled macarons last up to 5 days in an airtight container in the refrigerator. Unfilled shells can be frozen for up to a month.

4. Can I make peppermint macarons without food coloring?
Absolutely. They taste the same, though coloring adds a festive touch.

5. How do I prevent macarons from sticking to the baking sheet?
Use parchment paper or a silicone baking mat and allow shells to rest before baking. This ensures smooth, liftable cookies.

Conclusion

This Peppermint Macarons recipe is holiday magic in every bite — delicate shells, chewy centers, and a creamy peppermint filling that makes winter celebrations extra special. It’s the kind of treat that elevates festive gatherings, impresses friends and family, and satisfies sweet cravings with elegance and style. Once you master this recipe, you’ll return to it year after year as a staple in your holiday baking repertoire.