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Peppermint Macarons
There is something undeniably magical about Peppermint Macarons during the holidays. These delicate French cookies—with their crisp, shiny shells, chewy interiors, and creamy peppermint filling—look like they came straight from a Parisian patisserie window. But here’s the secret: they are far more forgiving than you think.
The key to perfect macarons is understanding the “macaronage” (the folding technique) and having patience during the resting stage. We’ll create glossy shells with those signature “feet” (the ruffled base), fill them with a luscious peppermint buttercream or white chocolate ganache, and roll the edges in crushed candy canes for that festive crunch.
These aren’t just cookies. They are edible ornaments.
Why You’ll Love This Recipe
- The “Feet” Factor: When baked correctly, macarons develop those adorable ruffled bottoms that are the hallmark of a perfect macaron.
- Peppermint Perfection: The combination of sweet almond shells and cool, minty filling is nostalgic and refreshing at the same time.
- Make-Ahead Magic: The shells can be baked days in advance (even frozen!), and macarons actually taste better after 24 hours in the fridge as the filling softens the shells.
- Impressive but Doable: While they have a reputation for being finicky, following this method will give you consistent, bakery-quality results.
Ingredients
Here is your shopping list for approximately 24 macarons (48 shells).
Macaron Shells:
Peppermint Filling (Choose One):
Option 1: Peppermint Buttercream
- Unsalted Butter (4 tbsp, softened)
- Powdered Sugar (1⅓ cups, sifted)
- Peppermint Extract (1 tsp)
- Milk (1 tbsp, if needed)
Option 2: White Chocolate Ganache
- White Chocolate (226g, chopped)
- Heavy Cream (120g, ½ cup)
- Peppermint Extract (1 tsp)
- Crushed Candy Canes (¼ cup, for rolling)
Step-by-Step Instructions
1. Prep Your Tools
Line two baking sheets with parchment paper or silicone mats. If you have a macaron template mat, even better—it ensures uniform size.
Wipe all bowls and tools with white vinegar to remove any grease (grease is the enemy of meringue).
2. Sift the Dry Ingredients
Sift the almond flour and powdered sugar together twice into a large bowl. This removes lumps and ensures a smooth shell. Set aside.
3. Make the French Meringue
In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy (about 1 minute). Add the cream of tartar.
Gradually add the granulated sugar, one tablespoon at a time, while the mixer is running on medium-high. Once all the sugar is in, increase to high speed and whip until stiff, glossy peaks form. The meringue should stand straight up when you lift the whisk. This takes about 5-7 minutes.
Add the peppermint extract (if using) and food coloring at this stage and whip for 10 more seconds to combine.
4. The Macaronage (Folding)
Add half of the sifted dry ingredients to the meringue. Using a spatula, fold gently in a “J” motion, scraping from the bottom and folding over the top.
Add the remaining dry ingredients and continue folding. This step is crucial: you want to “deflate” the meringue slightly while maintaining enough structure for the cookies to rise.
The Test: The batter should flow like thick lava. Lift the spatula and let the batter drip back into the bowl—it should disappear back into itself within 10-15 seconds. You should be able to draw a “figure 8” with the dripping batter before it breaks.
- Warning: Under-mixed batter = lumpy, cracked shells. Over-mixed batter = flat, no-feet shells. Stop as soon as you hit the “lava” consistency.
5. Pipe the Shells
Transfer the batter to a piping bag fitted with a large round tip (½-inch or Wilton 12).
Hold the bag perpendicular to the baking sheet. Pipe 1-inch rounds, leaving about 1 inch between each shell. The batter will spread slightly.
Once piped, firmly tap the baking sheet on the counter 3-4 times to release air bubbles. Use a toothpick to pop any visible bubbles on the surface.
6. The Resting Stage (Critical!)
Let the piped shells sit at room temperature for 30-45 minutes until a skin forms on the surface. You should be able to lightly touch the top without any batter sticking to your finger.
- Why? This step allows the surface to dry, which creates the signature smooth top and allows the “feet” to form properly.
7. Bake
Preheat the oven to 300°F (150°C). Bake one tray at a time on the center rack for 13-15 minutes. The macarons are done when they no longer wobble on their feet when gently nudged.
Let them cool completely on the baking sheet before removing (about 15-20 minutes).
8. Make the Filling
For Buttercream: Beat the softened butter for 1 minute. Add the powdered sugar and mix on low until combined, then beat on medium-high for 2 minutes until fluffy. Mix in the peppermint extract. If too thick, add milk.
For White Chocolate Ganache: Heat the heavy cream until just simmering. Pour over the chopped white chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Mix in the peppermint extract. Refrigerate for 1-2 hours until firm enough to pipe.
9. Assemble
Match up shells of similar size. Pipe or spread filling onto the flat side of one shell. Top with the matching shell to create a sandwich.
Optional: Roll the edges in crushed candy canes for that festive sparkle.
Place the assembled macarons in an airtight container in the fridge for 24 hours before serving. This “maturation” step allows the filling to soften the shells slightly for the perfect chewy texture.
Tips for Success
- Age Your Egg Whites: Leaving egg whites (covered) at room temperature for 24 hours before using makes them easier to whip into a stable meringue.
- Use a Kitchen Scale: Baking macarons by volume (cups) is risky. Weigh your ingredients in grams for consistent results.
- Avoid Humid Days: Humidity is macaron enemy #1. Try to bake on a dry day, or run a dehumidifier in your kitchen.
- Don’t Open the Oven: Resist the urge! Opening the oven mid-bake can cause temperature drops that lead to cracked tops or hollow shells.
Variations & Substitutions
- Chocolate Peppermint: Add 2 tbsp cocoa powder to the dry ingredients (reduce almond flour by 2 tbsp) for chocolate shells.
- Candy Cane Stripe: Brush 4 vertical stripes of red gel food coloring inside your piping bag before adding the white batter. This creates a candy-cane swirl effect when piped.
- Vegan Version: Use aquafaba (chickpea liquid) in place of egg whites. Whip 100g aquafaba with ¼ tsp cream of tartar and proceed with the recipe.
Storage & Reheating
- Fridge: Store assembled macarons in an airtight container for 5-7 days. Bring to room temperature 20 minutes before serving.
- Freezer: Freeze unfilled shells for up to 3 months in a freezer bag. Thaw at room temperature and fill fresh.
- Unfilled Shells: Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
(Estimates per macaron)
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Carbohydrates | 12g |
| Fat | 5g |
| Protein | 2g |
| Sugar | 10g |
Diet Suitability: Gluten-Free.
Common Mistakes to Avoid
- Skipping the Rest: If you skip the 30-minute skin-forming stage, your macarons will crack in the oven and won’t develop feet.
- Over-Mixing: The #1 beginner mistake. Stop folding as soon as you hit the “lava” consistency. One or two extra folds can ruin the batch.
- Oven Too Hot: If your oven runs hot, the shells will brown too quickly or develop air pockets inside. Use an oven thermometer to verify temperature.
FAQ
Q: Why do my macarons have no feet?
A: This usually means the batter was over-mixed, or the oven temperature was too low. The batter should still have some body when piped.
Q: Can I make these without almond flour?
A: Almond flour is essential to the texture of macarons. You could try sunflower seed flour for a nut-free version, but the results won’t be identical.
Q: Why are my shells hollow?
A: Hollow shells are caused by under-mixing the batter or an oven temperature that’s too high, causing rapid rise and collapse. Lower the temp by 10°F and try again.
Conclusion
These Peppermint Macarons are a labor of love that rewards you with the most elegant, festive treats. They are crisp, chewy, minty, and absolutely stunning on a holiday dessert tray. Once you master the technique, you’ll be hooked.
If you loved this French classic, try my Seared Bone-In Rib-Eye Steaks or Baked Fish With Pomegranate Sauce next!
