Name: Peppermint Macarons Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: French
Ingredients: 1 cup almond flour; 1 ¾ cups powdered sugar; 3 large egg whites, at room temperature; ¼ cup granulated sugar; 1 tsp peppermint extract; Red food coloring (optional for festive flair); ½ cup unsalted butter, softened; 1 cup powdered sugar; 1 tsp peppermint extract; Crushed peppermint candies for garnish

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Introduction

Peppermint macarons are a delightful holiday treat that combines light, airy shells with a refreshing peppermint buttercream filling. These elegant cookies are perfect for festive gatherings or as a charming homemade gift. With their delicate texture and festive flavor, they’re sure to impress.

Seven round macarons are neatly placed in a circle on a white plate with a thin gold and black rim. Each macaron has a smooth, creamy white top with bright red swirls that look like paint strokes. The sides of the macarons show a layer of white filling and the edges are coated with small white sprinkles or flakes, adding a rough texture. The plate sits on a white marbled surface with soft veins of gray visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour
1 ¾ cups powdered sugar
3 large egg whites, at room temperature
¼ cup granulated sugar
1 tsp peppermint extract
Red food coloring (optional)
½ cup unsalted butter, softened
1 cup powdered sugar (for filling)
1 tsp peppermint extract (for filling)
Crushed peppermint candies for garnish

Instructions

Step 1: Sift almond flour and powdered sugar together through a fine mesh sieve to remove lumps and ensure a smooth macaron shell.
Step 2: Beat the egg whites until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
Step 3: Carefully fold the sifted dry ingredients into the egg whites. Add peppermint extract and red food coloring if using. Fold just until the batter flows slowly and forms a ribbon when lifted.
Step 4: Line baking sheets with parchment paper or silicone mats. Transfer batter to a piping bag with a round tip and pipe 1.5-inch circles, spaced apart.
Step 5: Let the piped macarons rest for 30–40 minutes until a skin forms and they do not stick to your finger when touched gently.
Step 6: Preheat oven to 300°F (150°C). Bake macarons for 15 minutes, rotating the sheets halfway through. Allow to cool completely before removing.
Step 7: For the filling, beat softened butter until creamy. Gradually add powdered sugar and peppermint extract, beating until smooth and fluffy.
Step 8: Pipe a small amount of filling onto one shell and sandwich with another. Garnish with crushed peppermint candies for a festive finish.

Tips & Variations

Use superfine almond flour for smoother shells and a finer texture.
Let egg whites age at room temperature for 24 hours to enhance whipping volume.
Adjust the peppermint extract amount to suit your taste, starting with less and adding more if desired.
For a chocolate twist, add melted dark chocolate to the filling or dust shells with cocoa powder.
Try alternative flavors like vanilla, chocolate, or orange extracts for variety.

Storage

Store assembled macarons in an airtight container at room temperature for 2 to 3 days. For longer storage, refrigerate up to 1 week, bringing them to room temperature before serving. Unfilled shells can be frozen for up to 1 month; thaw fully before filling and serving.

How to Serve

Seven round macarons are arranged in a circle on a white plate with a thin black and gold rim. Each macaron has two layers of smooth, white shells with vibrant red swirls on top that look like painted flames. Between the shells, there is a dark chocolate filling that peeks out slightly and is coated with crushed white and red bits around the edges. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I prevent macarons from cracking?

Proper batter consistency is key—avoid overmixing or undermixing. Resting the piped batter allows a skin to form, which helps reduce cracks during baking.

Can I make macarons ahead of time?

Yes. You can bake the shells 1 to 2 days in advance and assemble them with filling shortly before serving. Keep them refrigerated in an airtight container for best texture.

Are peppermint macarons gluten-free?

Yes, since they are made with almond flour instead of wheat flour, peppermint macarons are naturally gluten-free.

Can I use food coloring for festive macarons?

Absolutely. A few drops of red or green food coloring add a holiday touch without affecting the flavor.