Peppermint Macarons are the undisputed royalty of holiday baking. There is something truly magical about the contrast between a crisp, pale white almond flour shell and a decadent, creamy pink peppermint buttercream. These delicate French treats capture the essence of the season with every bite, offering a sophisticated alternative to standard holiday cookies. Whether you are building a festive dessert tower or looking for the perfect edible gift, these macarons deliver a professional bakery aesthetic right from your home kitchen.
When you first pull these Peppermint Macarons out of the oven, you will notice the hallmark of a perfect bake: those iconic ruffled macaron feet. The shells themselves are smooth, glossy, and provide a satisfying snap that gives way to a chewy, almond-rich interior. This recipe focuses on technical precision to ensure your results match the stunning crushed red and white peppermint candy cane shards that adorn the edges. If you love festive bakes, you might also enjoy my Swedish Apple Cake for another seasonal favorite.
Why These Festive Peppermint Macarons Are the Perfect Holiday Treat
- Visual Masterpiece: The contrast of the smooth white macaron shells against the pale pink buttercream creates a stunning, high-end look.
- Texture Contrast: You get a satisfying crunch from the crushed candy cane shards and a melt-in-your-mouth finish from the meringue.
- Balanced Flavor: We use high-quality peppermint extract to ensure a refreshing chill that never tastes like toothpaste.
- Pinterest-Ready: The vertical stack of three French macarons topped with a sprinkle of peppermint dust is a viral sensation waiting to happen.
If you are planning a full holiday spread, consider balancing these sweets with a savory side like my Creamy Garlic Potatoes or a warming bowl of Sausage and Butternut Squash Soup.
Essential Ingredients for Success
To achieve that glossy, pale white finish, ingredient quality and temperature are paramount. Macarons are a science, so do not skip the weighing process.
- Almond Flour: 1 ¾ cups (200g) superfine blanched almond flour. This provides the structure and classic nutty flavor.
- Powdered Sugar: 1 ¾ cups (210g) confectioners’ sugar. Essential for the “skin” formation and smooth surface.
- Egg Whites: 3 large (approx. 100g) aged, room-temperature egg whites. These create the stable meringue base.
- Granulated Sugar: ¼ cup (50g) extra-fine sugar. This stabilizes the protein in the egg whites.
- Peppermint Extract: 1 tsp (5ml) for the buttercream. Look for pure extract for the cleanest holiday flavor.
- Pink Gel Food Coloring: A tiny drop for the buttercream. Avoid liquid coloring as it ruins the consistency.
- Candy Canes: 4-5 regular canes (approx. 50g), crushed into fine shards and small chunks.
- Cream of Tartar: ¼ tsp (1g) to help reach those stiff, glossy peaks.
Mastering the Meringue: The Secret to Ruffled Feet
Step 1: The Sifting Ritual
Combine your almond flour and powdered sugar in a food processor. Pulse about 10 times to ensure they are perfectly integrated. Sift this mixture through a fine-mesh sieve into a large bowl. Discard any large almond chunks that won’t pass through. This ensures your Peppermint Macarons have a glossy, pale white surface without lumps.
Step 2: Achieving Stiff, Glossy Peaks
In a sparkling clean glass bowl, beat your room-temperature egg whites and cream of tartar on medium speed. Once they become foamy, slowly rain in the granulated sugar one tablespoon at a time. Increase the speed to medium-high. You are looking for the meringue to become thick, white, and exceptionally glossy. When you lift the whisk, the peak should stand straight up without drooping.
Step 3: The Macaronage (The Fold)
This is where the magic happens. Gently fold your dry ingredients into the meringue in three additions. Use a silicone spatula to scrape the sides and then “cut” through the center. Continue folding until the batter reach the “ribbon stage.” This means the batter should flow off the spatula like molten lava and be able to draw a figure-eight without breaking. If it’s too thick, your ruffled feet won’t form; if it’s too thin, the shells will crack.
Step 4: Piping and Resting for Skin Formation
Transfer the batter to a piping bag fitted with a medium round tip. Pipe 1.5-inch circles onto a baking sheet lined with a silicone mat. Tap the tray firmly on the counter 5 times to release air bubbles. Now, let them sit! They must rest for 30-60 minutes until a “skin” forms. You should be able to touch the top of the white almond macaron shells without any batter sticking to your finger.
Baking to Perfection
Preheat your oven to 300°F (150°C). Bake the shells for 14-16 minutes. You will see the ruffled macaron feet start to rise around the 5-minute mark. To test for doneness, gently touch the top of a shell; if it doesn’t wobble on its “feet,” it is ready. Let them cool completely on the tray. If you have extra time during the holidays, these pair beautifully with a cup of tea and Italian Ricotta Cookies.
Creating the Creamy Pink Peppermint Buttercream
While the shells cool, whip 1 cup (225g) of softened unsalted butter until pale and fluffy. Gradually add 2 cups (240g) of powdered sugar, the peppermint extract, and a tiny drop of pink gel coloring. Whip for another 3 minutes until it looks like a thick, pale pink cloud. This filling provides the perfect flavor bridge for the Peppermint Macarons.
The Visual Finishing Touches: Shards and Dust
Pair up your shells by size. Pipe a generous dollop of pink peppermint buttercream onto one shell, then sandwich it with the other. Now, for the Visual Recipe Blueprint requirements: roll the edges of the buttercream in the crushed red and white peppermint candy cane shards. The shards should stick to the buttercream, creating a festive crown around the center. Finally, lightly dust the top shell with a tiny sprinkle of peppermint dust for that professional handheld smartphone photo look.
Pro Tips for Flawless French Macarons
- Weight Matters: Always use a kitchen scale. Volume measurements for flour and sugar can vary wildly, leading to flat shells.
- Clean Your Equipment: Wipe your whisk and bowl with a little white vinegar to ensure there is zero fat or oil, which prevents egg whites from whipping.
- The Weather Factor: Avoid making macarons on very humid or rainy days, as the shells will struggle to develop a proper skin.
- Maturing is Key: Store your assembled Peppermint Macarons in the fridge for 24 hours before eating. This allows the shells to soften and the flavors to meld.
If you’re looking for more bite-sized treats to add to your dessert board, try these Salted Caramel Pretzel Cheesecake Bites or some Apple Cinnamon Greek Yogurt Muffins.
Storage and Freezing Instructions
To Refrigerate: Keep them in an airtight container for up to 5 days. They actually taste best on day two!
To Freeze: You can freeze the shells alone for up to 2 months. If frozen with buttercream and candy cane shards, they will last about 1 month, though the candy may soften slightly upon thawing.
What to Serve with Peppermint Macarons
These are best served with a hot beverage like a dark roast coffee or a rich hot chocolate to contrast the cool peppermint. They also make a spectacular addition to a holiday cookie swap alongside gingerbread and shortbread.
Frequently Asked Questions
Peppermint oil is much stronger than extract. If substituting, use only 1/4 of the amount called for to avoid an overpowering menthol flavor.
To keep shells pale white, avoid over-baking and use a lower temperature (300°F/150°C). You can also add a tiny drop of violet gel coloring to neutralize almond yellow tones.
Yes, aging egg whites for 24 hours in the fridge dehydrates them slightly, which creates a more stable meringue and a sturdier shell structure.
This is typically caused by over-mixing the batter (over-macaronage). The batter becomes too thin and spreads horizontally in the oven rather than pushing upwards.
Cracked shells usually happen because the macarons didn’t rest long enough to form a ‘skin,’ or there was too much moisture in the batter from liquid food coloring.
The Ultimate Peppermint Macaron Recipe
Peppermint Macarons: The Ultimate Recipe for Glossy Holiday Perfection
Ingredients
Equipment
Method
- Pulse almond flour and powdered sugar in food processor, then sift into a bowl.
- Beat egg whites and cream of tartar to soft peaks, then slowly add granulated sugar and beat until stiff, glossy peaks form.
- Fold dry ingredients into meringue until batter flows like lava in a figure-eight.
- Pipe 1.5-inch rounds. Tap tray to remove bubbles. Rest 30-60 mins until skin forms.
- Bake at 300°F (150°C) for 14-16 minutes until feet are set. Cool completely.
- Whip butter, sugar, peppermint extract, and pink coloring into a fluffy buttercream.
- Sandwich shells with buttercream. Roll edges in candy cane shards and sprinkle top with peppermint dust.
Notes
Let macarons mature in the fridge for 24 hours for perfect texture.
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