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 downright magical about biting into a delicate, crisp shell that gives way to a soft, flavorful inside—especially when it’s a festive treat like my Peppermint Chocolate Macarons Recipe. These macarons strike the perfect balance of refreshing peppermint and rich chocolate, making them an absolute showstopper for any occasion.

The image shows four bright red macarons stacked in two columns on a white marbled surface. Each macaron has two smooth red shells with a rough edge and a thick creamy brown filling in the middle, topped with small white and red candy bits that add texture. Three macarons stand upright on the left side, stacked with two on the bottom and one on top, while the fourth macaron lies flat on its side just to the right of the stack. The background is soft and blurred with white and light gray tones. 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 quickly became one of my favorites because it blends classic French technique with a festive twist. Whether you’re a seasoned baker or just starting, you’ll find the process rewarding and the results irresistible.

Perfect Flavor Duo: The cooling peppermint pairs beautifully with subtle cocoa for a refreshing yet indulgent bite.
Impressively Elegant: These macarons look stunning, especially when rolled in crushed candy canes—instantly festive and fun.
Great for Sharing: They’re bite-sized, easy to package, and make thoughtful gifts or party treats.
Learn New Techniques: Making macarons may seem intimidating, but I’ll guide you right through, helping avoid common pitfalls.

Ingredients & Why They Work

The beauty of this recipe lies in the harmony between simple, high-quality ingredients and the method that brings them to life. Each component plays an essential role—almond flour and powdered sugar give that iconic smooth shell, while egg whites provide structure and that signature macaron "feet."

Flat lay of a small pile of finely ground almond flour on a clean white ceramic plate, a mound of smooth powdered sugar in another white ceramic bowl, three whole uncracked brown eggs with clean shells, a small white ceramic bowl holding fine granulated sugar, a small dollop of vibrant red gel food coloring on a white ceramic dish, a sprig of fresh green peppermint leaves, a small white ceramic bowl filled with soft unsalted butter, a white ceramic bowl containing rich cocoa powder, a small white ceramic bowl with thick heavy whipping cream, and a scattering of crushed bright red and white peppermint candy cane pieces on a white ceramic plate, all arranged with perfect symmetry, placed 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: Provides the nutty flavor and smooth texture integral to macarons; make sure to use finely ground for the best results.
Powdered Sugar: Keeps the batter sweet and contributes to the smooth shells; sift well to avoid lumps.
Egg Whites: Whipped to stiff peaks, they give macarons their delicate lift and chewy interior.
Cream of Tartar: Stabilizes the egg whites, helping achieve that perfect meringue consistency.
Granulated Sugar: Added to egg whites to build structure and shine to the shell.
Red Gel Food Coloring: Gel works best here to provide vibrant color without affecting the batter’s consistency.
Peppermint Extract: The star flavor, giving each bite a refreshing crispness that perks up the chocolate.
Unsalted Butter: For a smooth, creamy buttercream that doesn’t overpower the peppermint and chocolate.
Unsweetened Cocoa Powder: Adds rich chocolate depth to the buttercream without sweetness overload.
Heavy Whipping Cream: Helps achieve the perfect creamy texture for the filling.
Crushed Candy Canes: Adds festive crunch and an extra peppermint punch as a finishing touch.

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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 experimenting with different flavor combos in macarons, but peppermint and chocolate hold a special place during the holidays. Feel free to adjust the peppermint extract amount if you prefer a milder or stronger taste, and try swapping the candy cane garnish for chopped dark chocolate or even edible glitter for a touch of sparkle.

Variation: Once, I swapped peppermint extract for orange zest and a splash of vanilla—equally delightful and a great option if you want to switch things up.
Dietary Tip: These macarons naturally suit gluten-free diets thanks to almond flour—but double-check your chocolate and candy cane ingredients if you’re strict.
Seasonal Twist: Adding a few drops of peppermint oil instead of extract can intensify the flavor for a winter party.
Level Ups: Ready to get fancy? Try adding a touch of espresso powder to the batter for a mocha-inspired kick.

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

The image shows four bright red macarons on a white marbled surface. Each macaron has two smooth, rounded red shells with a slightly glossy finish. Between the shells is a thick layer of dark brown filling with a slightly rough texture. Around the filling edges, there are small white and red crushed candy pieces, adding a crunchy texture to the macarons. One macaron is cut in half, showing the inside filling and shell texture clearly. In the corner, two red and white striped candy canes lie diagonally. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sift and Sort Your Dry Ingredients

Start by sifting the almond flour and powdered sugar—twice! I know, it sounds tedious, but trust me, sifting these ingredients removes lumps and gives your macarons that smooth and glossy finish. Set the mixture aside in a large bowl, ready for folding.

Step 2: Beat Egg Whites to Perfection

In a fresh, dry bowl, whip your room-temperature egg whites with cream of tartar on medium-low speed until soft peaks form. Then gradually add your granulated sugar and increase to medium-high, mixing until stiff peaks form—the moment you can tip the bowl upside down and nothing falls out. Adding red gel food coloring and peppermint extract at this stage helps keep flavors and color vibrant.

Step 3: Fold Dry Ingredients Gently

Now the tricky part—folding the dry mixture into the meringue without deflating the air bubbles. Add a third of the dry mix at a time, folding gently with a spatula. When you’re done, the batter should flow slowly in a “figure-8” shape off the spatula without breaking. This is the moment magic starts!

Step 4: Pipe and Let Rest

Transfer your batter to a large piping bag fitted with a round tip. Pipe circles about 1 to 1½ inches in diameter onto parchment-lined baking sheets—space them about 1-2 inches apart. Give the pans a firm tap on the counter several times to pop any air bubbles, then use a toothpick to gently remove any that remain on the surface.

This next step is critical: let your macarons rest in a dry area for 30 minutes to an hour until the surface is no longer sticky to the touch. I usually place them under my oven hood—it helps the drying process, which ultimately results in smooth, cracked-free cookies.

Step 5: Bake with Care

Preheat your oven to 315°F (157°C). Bake the macarons one tray at a time for about 17 minutes. You’ll notice they develop their classic “feet” — a little frilly edge — as they rise. After baking, let them cool on the pan placed over a wire rack for 10 minutes, then carefully transfer the entire parchment to the rack to cool completely. When cool, the macarons should peel off the parchment with ease.

Step 6: Make the Peppermint Chocolate Buttercream

While your shells cool, whip up the buttercream frosting. Cream softened unsalted butter with powdered sugar until smooth. Stir in cocoa powder, peppermint extract, and one tablespoon of heavy cream, adding a second tablespoon if the texture feels too thick. Whip everything together for a luscious, spreadable filling.

Step 7: Assemble the Macaron Sandwiches

Pipe a generous dollop of buttercream onto the flat side of half your macarons, then sandwich with the remaining shells. Finally, roll the edges in crushed candy canes for a festive pop of crunch and color! Let them rest in a container for a few hours to let the flavors marry—it’s worth the wait.

Top Tip

From my experience making this Peppermint Chocolate Macarons Recipe, mastering the resting step is key. Rushing it can cause cracked shells or sticky tops, so patience truly makes a difference. Here are some of my best tips to help you nail it every time:

Proper Drying Space: I always rest my piped shells under my oven hood or near a fan in a low-humidity room—this speeds drying and gives you smoother shells.
Oven Temperature Accuracy: I recommend using an oven thermometer because actual temperatures can vary, which impacts how your macarons rise.
No Peeking During Baking: Opening the oven interrupts temperature stability and airflow, which can make shells crack or collapse. Resist the urge!
Folding Technique: Don’t overmix the batter; it's better to underfold slightly than lose precious airiness needed for perfect feet.

How to Serve Peppermint Chocolate Macarons Recipe

peppermint chocolate macarons - Serving Suggestion

Garnishes

I love using crushed candy canes for an extra peppermint crunch around the edges—it looks beautiful and enhances flavor. Sometimes, a light dusting of cocoa powder or edible gold dust adds an elegant touch if I’m hosting a party.

Side Dishes

These peppermint chocolate macarons pair beautifully with a steaming cup of rich hot cocoa or a peppermint mocha latte for a festive treat. They’re also fantastic alongside a simple fruit salad to cut through the sweetness.

Creative Ways to Present

For special gatherings, I like to place the macarons in decorative boxes with tissue paper or display them on a tiered dessert stand with fresh mint leaves and holly sprigs for a festive vibe. Mini gift bags tied with ribbon make charming holiday favors too!

Make Ahead and Storage

Storing Leftovers

I keep leftover macarons in an airtight container in the fridge. This keeps them fresh for up to a week, and letting them sit at room temperature for about 15 minutes before eating helps bring back that tender texture.

Freezing

Freezing works like a charm! I freeze assembled macarons after letting them sit at room temp for about 8-12 hours. Just layer them with parchment paper between each layer in an airtight container. To thaw, transfer to the fridge a few hours before serving and avoid opening the container too soon to keep moisture out.

Reheating

Macarons are best enjoyed at room temperature, so I usually just let them sit out for 10-15 minutes after refrigeration or thawing. Avoid microwaving, which can soften the crisp shells and alter texture.

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

Liquid food coloring isn’t ideal for macarons because it adds extra moisture, which can prevent the egg whites from whipping properly and affect the texture of the shells. Gel food coloring is concentrated and doesn’t alter the batter consistency, ensuring vibrant color without compromising structure.

Why is resting the piped macarons so important?

Resting allows the surface of the macarons to dry out, which helps create the signature smooth, shiny tops and prevents cracking during baking. It also promotes the development of the 'feet' as the cookies rise. Skipping or rushing this step often leads to sticky tops or cracked shells.

How can I tell when the macaron batter is properly mixed?

Properly mixed batter is smooth and flows slowly off your spatula in a continuous ribbon that forms a figure-8 pattern without breaking. It shouldn’t be runny or too thick—finding this balance is key to getting perfect macarons with feet and no cracks.

Can I make the peppermint chocolate buttercream in advance?

Yes! You can prepare the buttercream up to a day ahead and store it covered in the fridge. Before using, let it come to room temperature and give it a quick whip with a mixer to restore the creamy texture.

Final Thoughts

Honestly, this Peppermint Chocolate Macarons Recipe feels like a little holiday miracle every time I make it. It’s fun, a bit of a challenge, but so rewarding, especially when friends come over and marvel at the pretty shells and bright flavors. Whether you’re gifting them or indulging yourself, give this recipe a try—you’ll feel like a pastry pro in no time, and your taste buds will thank you!