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Peppermint Macarons Recipe

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★★★★★

5 from 116 reviews

Peppermint Macarons are delicate, festive French cookies featuring smooth almond flour shells infused with peppermint extract, paired with a creamy peppermint buttercream filling. Perfect for holiday celebrations, these macarons offer a delightful mix of sweetness and minty freshness, combining crunchy exteriors with soft, flavorful centers.

Ingredients

Scale

Macaron Shells:

  • 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)

Peppermint Filling:

  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp peppermint extract
  • Crushed peppermint candies for garnish

Instructions

  1. Prepare the Macaron Batter: Sift together almond flour and powdered sugar through a fine mesh sieve to eliminate lumps for a smooth shell. In a separate bowl, whip the egg whites until foamy, then gradually add granulated sugar and continue beating until stiff, glossy peaks form. Gently fold the sifted dry ingredients into the whipped egg whites. Add peppermint extract and, if desired, a few drops of red food coloring. Fold carefully to avoid deflating the batter—it should flow slowly like lava and hold a ribbon shape when lifted.
  2. Pipe the Macarons: Line baking sheets with parchment paper or silicone mats. Transfer the batter to a piping bag fitted with a round tip and pipe 1.5-inch circles spaced evenly apart. Allow the piped shells to rest at room temperature for 30–40 minutes until a firm skin forms; touching lightly should not cause sticking.
  3. Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15 minutes, rotating the sheets halfway through baking to ensure even heat distribution. The shells should rise and develop a characteristic delicate “foot” at the base. Cool the macarons completely on the baking sheets before handling.
  4. Make the Filling: Beat softened butter until creamy. Gradually add powdered sugar and peppermint extract and continue beating until the mixture is smooth and fluffy. Pipe a small amount of filling onto the flat side of one macaron shell and sandwich with another shell. Garnish the filled macarons with crushed peppermint candies for a festive finish.

Notes

  • Use superfine almond flour for smoother, lump-free macaron shells.
  • Age egg whites for 24 hours at room temperature to improve whipping ability and volume.
  • Adjust peppermint extract quantity to suit your flavor preference, starting with less and adding more if desired.
  • Macaron shells can be baked 1–2 days in advance; assemble with filling before serving and store airtight in the refrigerator.
  • Store assembled macarons in an airtight container at room temperature for 2–3 days or refrigerated for up to 1 week. Unfilled shells freeze well for up to 1 month.
  • For an optional chocolate twist, add melted dark chocolate to the filling or dust shells lightly with cocoa powder.
  • Ensure batter consistency is not too thick or runny to prevent cracking and achieve glossy shells.

Keywords: Peppermint Macarons, Holiday Treat, French Macarons, Peppermint Buttercream, Festive Cookies, Almond Flour Cookies, Gluten-Free Dessert

Find it online: https://deliciousdishspot.com/peppermint-macarons-recipe/