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.
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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.

- 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.
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

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

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:
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.
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.
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.
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.
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Peppermint Chocolate Macarons Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 34 minutes
- Total Time: 2 hours 4 minutes
- Yield: 20 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these festive Peppermint Chocolate Macarons featuring delicate almond meringue shells with a vibrant red hue and a smooth peppermint chocolate buttercream filling. Perfectly crisp on the outside and chewy inside, these macarons are topped with crushed candy canes for a refreshing holiday twist.
Ingredients
Macarons:
- 100 grams almond flour (≈ 1 cup)
- 180 grams powdered sugar (≈ 1½ cups)
- 3 large egg whites (around 90 grams), room temperature
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
- ½ teaspoon red gel food coloring
- ½ teaspoon peppermint extract
Peppermint Chocolate Buttercream Filling:
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 to 2 tablespoons heavy whipping cream
- 1 teaspoon peppermint extract
- 12 crushed candy canes for decoration
Instructions
- Sift Dry Ingredients: Using a large sieve, sift the almond flour and powdered sugar together into a large bowl. Then sift the mixture a second time into another large bowl. Set aside.
- Beat Egg Whites: In a large bowl, pour in the egg whites and cream of tartar. Beat the egg whites on medium-low speed until soft peaks form.
- Add Sugar and Color: Add the granulated sugar to the eggs. Continue beating until the mixture almost reaches stiff peaks. Add the red gel food coloring and peppermint extract and beat until stiff peaks form, and you can tip the bowl upside down and nothing falls out.
- Fold Dry Ingredients: Fold in a third of the dry ingredients to the egg white mixture with a spatula until completely mixed. Fold in the rest of the ingredients until the batter can run off the spatula forming a “figure-8” without breaking. Be careful not to overmix to preserve air bubbles.
- Pipe Macarons: Scoop the batter into a large piping bag fitted with a large round tip (Wilton 2A tip recommended). Pipe 1 to 1½ inch circles onto parchment-lined baking sheets, leaving 1 to 2 inches between each.
- Remove Air Bubbles: Tap the pan on the counter at least 5 times to release air bubbles to the top of the macarons. Use a toothpick to pop any bubbles on the surface.
- Rest Macarons: Allow the macarons to rest in a dry area for 30 minutes to 1 hour until the tops are no longer tacky to the touch.
- Preheat Oven: Preheat the oven to 315°F (157°C).
- Bake: Bake the macarons, one cookie sheet at a time, for 17 minutes. The cookies should rise and form “feet” as they bake.
- Cool Macarons: Let the macarons cool on the pan set on top of a cooling rack for 10 minutes. Then remove the pan from the rack, keeping macarons on the parchment, and cool completely for at least 10 more minutes. They should peel off the parchment easily.
- Make Buttercream Filling: In a large mixing bowl, cream the softened butter with a handheld mixer on medium speed. Gradually add powdered sugar until well mixed with no lumps.
- Add Cocoa and Peppermint: Add cocoa powder and mix until fully incorporated. Then add peppermint extract and 1 tablespoon heavy cream. Mix on medium speed. If thick or clumpy, add a second tablespoon of cream and mix until smooth and creamy.
- Assemble Macarons: Add buttercream to a piping bag and pipe on the flat side of half of the macaron shells. Top with the remaining shells to form sandwiches.
- Decorate Edges: Roll the edges of the assembled macarons in crushed candy canes to coat.
Notes
- Use Gel Food Coloring as liquid can affect egg white whipping.
- Let piped macarons rest before baking to dry out the tops for smooth cookies.
- Check oven temperature with an oven thermometer to ensure accuracy.
- Avoid opening the oven during baking to prevent temperature fluctuations.
- Store macarons in an airtight container: 3 days at room temperature, 7 days in the refrigerator, or 2 months in the freezer.
- Freeze assembled macarons or shells by allowing them to sit at room temperature 8-12 hours, then freeze in airtight containers. Thaw in fridge before serving.
Nutrition
- Serving Size: 1 macaron
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 20 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg


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