Name: Peppermint Chocolate Macarons Recipe
Prep time: 1 h 30 min
Cook time: 34 min
Total time: 2 h 4 min
Cuisine: French
Ingredients: 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; 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)

There’s something utterly magical about the way peppermint and chocolate mingle in just the right balance — crisp, delicate shells with a creamy, minty center. This Peppermint Chocolate Macarons Recipe is one of those dessert treasures that feels fancy but is truly achievable in your own kitchen. Trust me, the textures and flavors are worth every little step.

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

This Peppermint Chocolate Macarons Recipe is special because it delivers that classic French elegance with a seasonal twist that makes it perfect for holidays or any special gathering. Every bite offers that melt-in-your-mouth bliss combined with refreshing peppermint and rich chocolate, and I can’t get enough of it!

Perfect Texture: Crunchy on the outside, chewy and soft on the inside—macarons done right every time.
Balanced Flavor: The peppermint pairs beautifully with chocolate, bringing a festive yet fresh taste.
Impressively DIY: This recipe breaks down complex steps so you can achieve professional-looking macarons at home.
Versatile Presentation: Garnish with candy canes or dress up for the holidays—great for gifting or parties.

Ingredients & Why They Work

Each ingredient in the Peppermint Chocolate Macarons Recipe plays a crucial role, especially since macarons are all about precise textures and flavor balance. Using quality almond flour and powdered sugar ensures the shells turn out smooth and delicate, while peppermint extract adds that unmistakable fresh zing.

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: Finely ground, it gives the macarons their signature tender crunch and nutty flavor.
Powdered sugar: Helps create that silky smooth mixture, and twice sifting ensures no lumps.
Egg whites: At room temperature, they whip better and give your macarons volume and lift.
Cream of tartar: Stabilizes the meringue so you get those perfect stiff peaks.
Granulated sugar: Sweetens and helps to strengthen the meringue structure.
Red gel food coloring: Adds festive color with no extra liquid that could mess with texture.
Peppermint extract: The star flavor — be sure it’s good quality for the best taste.
Unsalted butter: For smooth, creamy buttercream that balances the sweet shells.
Unsweetened cocoa powder: Brings rich chocolate depth to the filling.
Heavy whipping cream: Adjusts buttercream texture to silky perfection.
Crushed candy canes: Adds a fun crunch and a pretty, festive finish.

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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

I love personalizing this Peppermint Chocolate Macarons Recipe by adjusting the peppermint intensity depending on the season. Sometimes I soften the peppermint if serving with coffee; other times I go bold and add extra candy cane sprinkles for crunch.

Variation: Swap the peppermint extract for orange or almond extract to switch up the flavor profile — both are delicious but definitely change the vibe.
Dietary tweak: If you want a nut-free version, ground sunflower seeds can sometimes be used instead of almond flour, but results vary (I recommend sticking to almond flour for best success).
Color pop: Try adding green gel food coloring instead of red for a different festive appearance.

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: Sift and Prep Your Dry Ingredients

This might seem tedious, but trust me, sifting the almond flour and powdered sugar twice is key — it removes lumps and makes sure your macaron shells come out with that smooth, glossy top. I always sift tea-time style while catching up on a podcast.

Step 2: Whip the Egg Whites to Perfect Peaks

Beat your room-temp egg whites with cream of tartar until they're soft peaks, then slowly add granulated sugar, whipping to stiff peaks. When you can flip the bowl upside down and the meringue stays put, you know you’ve nailed it. This step makes or breaks your macarons.

Step 3: Add Flavor and Color

Carefully fold in the peppermint extract and red gel food coloring. Use gel coloring only to avoid adding any liquid that can deflate your meringue. I learned the hard way—liquid drops can totally ruin your effort.

Step 4: Fold in Dry Ingredients to Form Batter

Fold a third of the dry mixture gently to start, then the rest until your batter flows off the spatula in a steady “figure-8” without breaking. This is the moment to resist overmixing or undermixing—it’s like a dance to get it just right.

Step 5: Pipe & Rest Before Baking

Scoop the batter into a piping bag and pipe small circles spaced evenly on parchment-lined sheets. Don’t forget to tap the baking tray to release bubbles—pop any stubborn ones with a toothpick. Then comes the hardest part: letting the macarons rest for about 30-60 minutes until they form that slightly dry, no-longer-tacky skin on top. I usually place mine under my oven hood to speed drying.

Step 6: Bake & Cool

Bake at 315°F (157°C) for 17 minutes, one tray at a time. Watch for those iconic “feet” at the base of each shell. After baking, cool them on the pan atop a rack to avoid sogginess. Patience here will pay off with flawless macarons.

Step 7: Make the Peppermint Chocolate Buttercream Filling

Whip softened butter with powdered sugar until smooth, add cocoa powder and peppermint extract, then thin it with heavy cream to a lovely creamy consistency. Adjust cream for your preferred thickness — I love it silky but stable enough to pipe neatly.

Step 8: Assemble & Decorate

Pipe buttercream onto half the macarons and sandwich with the other half. Roll the edges in crushed candy canes for a festive crunch and visual pop. These little beauties will wow anyone you share them with.

Top Tip

Macarons can feel intimidating, but I’ve found these tips really helped me get consistent, bakery-worthy results every time I make this Peppermint Chocolate Macarons Recipe. Don’t give up if the first batch isn’t perfect; it’s all about practice and patience.

Resting Time Matters: Don’t rush the drying step before baking—skipping this leads to cracked shells and uneven texture.
Oven Temperature Check: Use an oven thermometer. My oven’s actual temp is always different than the dial; this precision saved my macarons from over- or under-baking.
Gentle Folding: Fold carefully but thoroughly. This balance preserves air bubbles yet gives batter the right flow.
Don’t Open Oven Early: Opening the oven door before 15 minutes can blast heat and ruin your macarons’ rise and feet.

How to Serve Peppermint Chocolate Macarons Recipe

Peppermint Chocolate Macarons - Serving Suggestion

Garnishes

I love rolling the edges in crushed candy canes for that festive sparkle and crunch. Sometimes, I sprinkle a few whole mini candy canes around the plate or dust lightly with cocoa powder for an elegant contrast. The garnish isn’t just pretty—it adds texture and a burst of minty sweetness.

Side Dishes

These macarons are perfect paired with a cup of rich hot chocolate or peppermint mocha coffee. I’ve also enjoyed them alongside a fresh berry salad for a lighter contrast, especially during holiday brunches.

Creative Ways to Present

For parties, I like arranging these macarons on a tiered cake stand, interspersed with festive greenery like pine sprigs or holly berries. Another fun way is to serve them in small clear boxes tied with ribbon for easy gifting at Christmas or as party favors.

Make Ahead and Storage

Storing Leftovers

Store your macaron sandwiches in an airtight container at room temperature for up to 3 days. I find the flavors actually develop nicely after a day or two. If you’re refrigerating, let them come to room temp before eating so the buttercream is soft and luscious.

Freezing

You can freeze both assembled macarons and shells separately. After assembling, let them rest uncovered at room temperature for 8-12 hours, then place in airtight containers layered with parchment paper. To thaw, simply transfer to the fridge several hours before serving—no rush needed.

Reheating

I don’t recommend reheating macarons in the oven or microwave, as it can change their texture. Instead, let them come to room temperature naturally before enjoying so the buttercream softens and the shell’s texture shines.

Frequently Asked Questions:

Can I make these macarons without almond flour?

Almond flour is essential for traditional macarons as it provides the distinct texture and flavor. While some try substitutes like ground sunflower seeds, results can vary and it’s best to use almond flour for reliable success.

Why do my macarons crack or not rise properly?

Cracking or lack of rise usually comes from skipping the resting phase before baking, batter that’s too dry or too wet, or inconsistent oven temperature. Make sure to let the piped batter set until dry to the touch and use an oven thermometer for accuracy.

Can I prepare the macaron shells in advance?

Yes! You can make the shells ahead of time, bake them, and freeze them until you’re ready to fill. This is a great way to manage your time, especially during busy holidays. Just thaw in the fridge before assembling.

What’s the best way to incorporate peppermint flavor without overpowering?

Start with the recommended amount of peppermint extract and adjust to taste in the filling. Remember, a little goes a long way. You can also enhance the festive vibe by adding crushed candy canes for texture and a mild boost of peppermint without overwhelming the palate.

Final Thoughts

This Peppermint Chocolate Macarons Recipe has quickly become a favorite in my kitchen for holiday seasons and special treats. It’s one of those recipes that feels fancy yet is within reach, especially when you follow the tips and trust the process. I’m so excited for you to try these yourself—you’ll impress friends and family with both your baking skills and your taste buds will thank you!