There’s something magical about the crisp yet chewy texture of macarons, especially when combined with a fresh peppermint twist. This Peppermint Chocolate Macarons Recipe blends cooling mint with rich cocoa—perfect for the holidays or whenever you want a fancy treat that’s surprisingly achievable at home.

The image shows a stack of four red macarons on a white marbled surface, with a single macaron lying next to the stack. Each macaron has two smooth, bright red shells with a slightly rough edge, sandwiching a thick layer of light brown filling. The filling is coated with white and red crushed pieces, adding texture and contrast. The macarons look soft and fresh, with a clean and clear focus on the stack. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Chocolate Macarons Recipe
Top Tip
How to Serve Peppermint Chocolate Macarons Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Chocolate Macarons Recipe

Why You'll Love This Recipe

I remember the first time I tackled macarons—they seemed so intimidating! But what made this Peppermint Chocolate Macarons Recipe stand out was how approachable it felt once I broke it down. Now, these are my go-to festive cookies that always impress.

Classic Yet Festive: The peppermint and chocolate pairing gives the traditional macaron a refreshingly seasonal spin.
Perfect Texture: Crisp shells with chewy centers make these macarons simply irresistible.
User-Friendly Steps: With clear tips and tricks, you won’t feel lost—even if this is your first time making macarons.
Lovely Presentation: Crushed candy canes on the edges add a pop of color and crunch, making them party-ready.

Ingredients & Why They Work

The ingredients here are simple but come together beautifully. Each one plays a key role in creating those delicate shells and luscious filling. Plus, a couple of tips on the peppermint and coloring will help you nail these.

Flat lay of a small heap of fresh almond flour, a small mound of powdered sugar on a simple white ceramic plate, three whole uncracked brown eggs, a small white ceramic bowl of granulated sugar, a tiny dollop of bright red gel food coloring on a white ceramic spoon-shaped dish, a few fresh peppermint leaves beside a small white bowl of clear peppermint extract, a slab of unsalted butter on white ceramic plate, a small white ceramic bowl filled with unsweetened cocoa powder, a small white ceramic bowl of heavy whipping cream, and a small white ceramic bowl overflowing with crushed candy canes, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Almond Flour: Use finely ground almond flour—this ensures smooth shells without lumps.
Powdered Sugar: Keeps the macaron shells light and sweet without graininess.
Egg Whites: Room temperature whites whip better, giving you the airy structure needed.
Cream of Tartar: Stabilizes the egg whites so the meringue holds its shape.
Granulated Sugar: Sweetens and strengthens the meringue during whipping.
Red Gel Food Coloring: Gel coloring won’t affect the batter’s consistency like liquid would.
Peppermint Extract: Gives that cool, refreshing flavor that sets these macarons apart.
Unsalted Butter: Creates a creamy, rich buttercream without extra saltiness.
Unsweetened Cocoa Powder: Delivers deep chocolate flavor for the filling.
Heavy Whipping Cream: Adds smoothness and helps adjust buttercream texture.
Crushed Candy Canes: For a festive and crunchy finishing touch around the edges.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Though I adore the classic chocolate peppermint combo, I love swapping out peppermint extract for orange or almond extract sometimes, which adds a fresh twist. The macaron shell is also a perfect base for any flavor you want to experiment with!

Variation: One year, I added a tiny bit of espresso powder to the cocoa in the filling—it gave a mocha vibe that my friends totally loved.
Dietary Mod: You can try swapping the buttercream for a dairy-free frosting to cater to preferences, just note it might alter texture slightly.

Step-by-Step: How I Make Peppermint Chocolate Macarons Recipe

The image shows four bright red macarons placed on a white marbled surface. Each macaron has two smooth, slightly shiny red cookie shells as the top and bottom layers. Between the shells, there is a thick middle layer of textured brown filling. Around the edge of the filling, small white and red crushed candy pieces stick out, adding a rough contrast to the smooth shells. One macaron is broken in half, showing the brown filling and crushed candy from the side clearly. In the lower left, part of a red and white striped candy cane is visible on the same white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Dry Mix and Beat Egg Whites

Sift the almond flour and powdered sugar twice—that’s the secret to super smooth shells. Then, beat the room temp egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, and keep whipping until you get stiff peaks that hold their shape firmly (the bowl can even be tipped upside down!). Adding red gel coloring and peppermint extract at this stage blends the flavor and color evenly without deflating your meringue.

Step 2: Fold Dry Ingredients Carefully

Folding is where patience really pays off. Add one-third of your dry mix into the egg whites with a gentle spatula fold. Continue with the rest, gently folding until your batter flows off the spatula in a figure-8 shape without breaking—that’s the perfect consistency. Don’t overmix, or your shells won’t rise beautifully.

Step 3: Pipe, Release Bubbles, and Rest

Scoop the batter into a piping bag with a round tip and pipe 1 to 1 ½-inch circles onto parchment-lined trays. Leave space between each because they’ll spread slightly. Tap the tray firmly on your countertop 5+ times to get rid of air bubbles; any visible bubbles should be popped with a toothpick. This resting period of 30 minutes to an hour is crucial—it dries out the tops and guarantees that gleaming smooth finish.

Step 4: Bake and Cool the Macarons

Bake your macarons one tray at a time at 315°F (157°C) for 17 minutes. Keep an eye on that oven temperature—if it’s too hot or cold, they won’t rise properly. Once baked, let them cool on the tray for 10 minutes before carefully transferring the parchment with macarons onto a rack until fully cool. They should peel off easily without sticking—a good sign your texture worked out!

Step 5: Whip Up the Peppermint Chocolate Buttercream

Beat softened butter until fluffy, then gradually add powdered sugar until smooth. Stir in cocoa powder and peppermint extract for that iconic flavor, adding heavy cream tablespoon by tablespoon to get the perfect rich but spreadable texture. This buttercream is luxuriously creamy and the perfect partner to the crisp shells.

Step 6: Assemble and Decorate

Pipe the buttercream onto the flat side of half the macaron shells, then sandwich with the remaining shells. Roll the edges gently in crushed candy canes for a festive crunch and pretty color pop—that final touch seals the deal!

Top Tip

After many macarons attempts, I learned that patience and attention to small details were my best friends. Some tips will save you hours of guesswork and get you closer to bakery-quality results.

Proper Resting: Don't skip letting the piped macarons rest—they need time to develop a skin, which helps avoid cracking and creates that smooth top.
Oven Accuracy: Use an oven thermometer—the listed temperature can be off, and macarons are sensitive to this.
Gentle Folding: Incorporate the dry ingredients slowly with care to keep the air in your meringue.
No Peeking: Resist opening the oven during baking—temperature shifts can cause sinking or cracks.

How to Serve Peppermint Chocolate Macarons Recipe

Peppermint Chocolate Macarons - Serving Suggestion

Garnishes

I personally like to keep it simple with extra crushed candy canes sprinkled around the serving plate for texture and color. A light dusting of powdered sugar also adds a snowy, festive touch.

Side Dishes

Peppermint Chocolate Macarons pair beautifully with a cup of hot cocoa, peppermint tea, or even a dollop of whipped cream on the side. If you're serving at a party, think about adding a dessert platter with fresh berries to balance the richness.

Creative Ways to Present

For holiday gatherings, I love arranging these macarons in a circle on a festive cake stand and topping the display with holly sprigs or miniature ornaments. It turns these little sweets into a beautiful centerpiece everyone wants to try!

Make Ahead and Storage

Storing Leftovers

Store your macarons in an airtight container at room temperature if you plan to eat them within 3 days. For a week-long stash, refrigeration works well—just bring them back to room temperature before serving for the best texture and flavor.

Freezing

These macarons freeze wonderfully either assembled or as separate shells. After assembling, I let them rest uncovered for about 8-12 hours, then freeze in airtight containers. When ready, thaw in the fridge for a few hours—still delicious and fresh!

Reheating

I usually avoid reheating macarons since they’re best enjoyed fresh or chilled, but if they’ve been refrigerated, just leave them at room temp for 15-20 minutes. This gentle warming brings out the buttery flavor without sacrificing texture.

Frequently Asked Questions:

What makes macarons so tricky to bake?

Macarons are sensitive because of their meringue base; small changes in humidity, oven temperature, and mixing technique affect their rise and texture. Proper folding, resting the shells before baking, and precise baking times are key to success.

Can I use liquid food coloring instead of gel?

Gel food coloring is recommended because it doesn’t add extra moisture to the batter. Liquid coloring can weigh down the meringue, making it harder to achieve stiff peaks and affecting the shell’s rise and texture.

How do I know when the macarons are done baking?

After baking, the macarons should have risen and developed ‘feet’ (the ruffled edge at the base). They will feel firm to the touch and will peel off the parchment easily without sticking or tearing.

What’s the best way to store assembled macarons?

Store them in an airtight container in the fridge for up to 7 days. Bring to room temperature before serving to enjoy their full flavor and perfect texture. For longer storage, freeze and thaw slowly in the fridge.

Final Thoughts

This Peppermint Chocolate Macarons Recipe has become one of my favorite ways to add a little festivity and flair to my baking repertoire. They’re not just a treat for the palate but a joy to make when you get into a rhythm and see those perfect shells come out of the oven. I can’t wait for you to try this recipe and fall in love with macarons as much as I have—truly a delightful experience to share with friends and family.