Peppermint Macarons

Few desserts are as elegant, celebratory, and rewarding to master as the French Macaron. And when those delicate, crisp shells are infused with cooling peppermint flavor and filled with a decadent, creamy buttercream, you have the ultimate holiday showstopper: Peppermint Macarons.

Macarons are famous for being finicky, but with the right recipe and technique, achieving those characteristic ruffled “feet” (the pied) and smooth, flawless shells is entirely possible. This guide strips away the mystery and provides you with the exact measurements and crucial steps needed for macaron success, focusing on the user-friendly French Meringue Method.

We’ll cover everything: from why you need to age your egg whites to the perfect technique for macaronage (the gentle folding process) that determines whether your shells sink or rise. Get ready to bake a batch of stunning, professional-quality Peppermint Macarons that will be the envy of every holiday gathering!

Why This Macaron Method Guarantees Success

The difference between a perfect macaron and a cracked, footless failure comes down to moisture content and folding technique. Here is why this recipe works:

• Aged Egg Whites: We use egg whites that have been separated and left out at room temperature for several hours (or overnight). This subtle process slightly dehydrates the whites, helping them whip into a stronger, more stable meringue that can withstand the folding process.
• The Sifted Dry Ingredients (Tant Pour Tant): The dry ingredients (almond flour and powdered sugar) are often referred to as the tant pour tant (meaning “equal parts”). Sifting is mandatory—it removes lumps of almond meal that would cause bumpy shells and ensures the final texture is light and airy.
• French Meringue Stability: The French method is often preferred for beginners because it’s the fastest. We whip the egg whites with granulated sugar until they form stiff, glossy peaks. This meringue acts as the primary structure that holds the macaron shell together.
• The Macaronage Technique: This is the most crucial step. It is the gentle folding of the tant pour tant into the meringue. The goal is to deflate the meringue just enough to create a slow-moving batter that flows like molten lava. If done correctly, it allows the macaron shells to form a hard skin and produce the pied (feet) when baked.

Ingredients

Success starts with the right ingredients and preparation. Use a kitchen scale for precise weight measurements—macarons are sensitive to volume variations!

For the Peppermint Macaron Shells

For the Creamy Peppermint Buttercream Filling

• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups confectioners’ sugar (powdered sugar), sifted
• 2 tablespoons heavy cream or milk
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon peppermint extract (adjust to taste)
• 1 tablespoon crushed candy canes (plus extra for decorating)

Essential Tools

• Kitchen Scale: Mandatory for precise measurements.
• Stand Mixer or Hand Mixer: Essential for whipping the meringue.
• Fine-Mesh Sieve: Mandatory for sifting the dry ingredients.
• Large Silicone Spatula: For the macaronage process.
• Piping Bag and Tip: Round tip, size Wilton #1A or #12.
• Baking Sheets and Silicone Mats (Silpats): Crucial for preventing sticking and promoting even heat. Do not use parchment paper.
• Macaron Template: Recommended for piping uniform shells.

Step-by-Step Instructions: The Macaron Method

Follow these steps precisely. The temperature and timing of the macaronage and resting phases are non-negotiable.

Part 1: Preparing the Ingredients (Aged Egg Whites)

1. Age the Egg Whites: Separate 100 grams of egg whites (about 3 large eggs) at least 4 hours in advance, or ideally overnight. Cover them loosely and let them sit at room temperature. This reduces moisture for a stronger meringue.
2. Sift Dry Ingredients: Sift the 100 grams of almond flour and 100 grams of confectioners’ sugar together in a bowl. Sift at least twice. Discard any large almond lumps left in the sieve. Set aside.

Part 2: The French Meringue

1. Whip Egg Whites: Place the aged egg whites in the clean bowl of a stand mixer. Whip on medium speed until they become foamy.
2. Add Sugar: Slowly, one tablespoon at a time, add the 100 grams of granulated sugar while the mixer runs on medium-high.
3. Achieve Stiff Peaks: Continue beating for 5–8 minutes until the meringue is thick, glossy, and holds stiff peaks. When you lift the whisk, the peak should stand straight up and not flop over.
4. Add Color/Flavor: Gently fold in the peppermint extract and the gel food coloring using a spatula. Mix just until streaks disappear.

Part 3: Macaronage (The Critical Folding)

1. First Fold: Add about 1/3 of the sifted dry ingredients to the meringue. Gently fold with a large silicone spatula until almost combined.
2. Second Fold: Add the remaining dry ingredients. Continue folding using a “cut and scrape” motion: Cut the spatula down the center of the bowl, then scrape the mixture from the bottom and fold it over the top.
3. Check Consistency (The Ribbon Test): Stop and check the consistency every 10–15 folds. The macaron batter is ready when it flows slowly off the spatula in a thick, continuous ribbon. You should be able to draw a figure eight with the ribbon that takes about 15–20 seconds to completely melt back into the batter. Do not overmix! Overmixed batter will run flat and won’t form feet.

Part 4: Piping and Resting

1. Prep: Transfer the batter to a piping bag fitted with a round tip. Place a silicone mat (Silpat) on a flat baking sheet.
2. Pipe: Hold the bag perpendicular to the mat, pipe 1.5-inch circles, stopping the pressure and flicking the bag slightly to the side to create a clean finish.
3. Tap (Essential): Lift the baking sheet and firmly tap the bottom on the counter 4–5 times. Rotate the sheet and tap again. This forces trapped air bubbles to the surface. Use a toothpick to pop any visible bubbles and gently smooth the surface.
4. Rest (The Drying Phase): Allow the piped shells to rest at room temperature for 30–60 minutes. They are ready to bake when you can gently touch the surface and no batter sticks to your finger—a “skin” has formed. If humidity is high, use a fan to speed this process up.

Part 5: Baking

1. Preheat: Preheat your oven to 300∘F (150∘C). (Use an oven thermometer to verify the temperature, as accuracy is vital).
2. Bake: Bake for 14–17 minutes. Do not open the oven door during the first 10 minutes. The pied (feet) should appear around the 6–8 minute mark.
3. Cool: The macarons are done when the feet look fully developed and the shell doesn’t wobble when gently touched. Remove the tray from the oven and let the shells cool completely on the mat (about 30 minutes) before peeling them off.

Part 6: Peppermint Buttercream Filling

1. Cream Butter: In a mixer, beat the softened butter until light and fluffy.
2. Add Powdered Sugar: Gradually add the sifted confectioners’ sugar, beating on low, then medium speed.
3. Add Liquid/Flavor: Add the heavy cream, vanilla, and peppermint extract. Beat on high for 2–3 minutes until the filling is light, fluffy, and smooth.
4. Assemble: Match macaron shells of similar sizes. Pipe a dollop of buttercream onto the flat side of one shell, place the second shell on top, and gently twist until the filling reaches the edges.
5. Decorate: Roll the edges of the filled macaron in the crushed candy cane pieces.

Pro Tips for Macaron Success (Troubleshooting Guide)

Macarons are notorious for being tricky, but almost every common failure has a simple, correctable cause.

Serving Suggestions and Festive Variations

The Peppermint Macaron is a stunning dessert on its own, but you can enhance its presentation and flavor profile.

Presentation Tips

• The Striped Shell: Before filling your piping bag with the pink/red batter, use a clean paintbrush to paint thick, vertical stripes of red gel food coloring inside the piping bag. As you pipe the batter, the stripes will appear on the shells for a candy cane effect.
• Wreath Shape: For a variation, pipe the shells in a slightly oblong, oval shape. Once assembled and filled, pipe a small green wreath design onto the top of the shell using green-tinted royal icing.
• The Glaze Drizzle: After the macarons are assembled, melt white chocolate and drizzle thin lines over the tops of the shells, then immediately sprinkle with crushed candy canes before the chocolate sets.

Flavor Variations

• Chocolate Peppermint: Substitute the buttercream filling with a Peppermint Dark Chocolate Ganache. Heat 1/2 cup heavy cream, pour over 1 cup dark chocolate chips, stir until smooth, add 1/4 teaspoon peppermint extract, and chill until thick enough to pipe.
• Cream Cheese Filling: Swap 1/4 of the butter for cream cheese in the buttercream recipe for a tangier, richer filling.
• Mocha Peppermint: Add 1 tablespoon of cooled, strong brewed coffee or espresso to the buttercream filling for a subtle mocha flavor.

Storing and Aging (Crucial for Macarons)

Unlike cookies, macarons need time to “age” to achieve their signature texture.

• Aged Macarons: Once filled, the macarons should be placed in an airtight container in the refrigerator for at least 24 hours before serving. During this time, the moisture from the filling softens the inside of the shell, creating the characteristic chewy center.
• Storage: Filled and aged macarons can be stored in the refrigerator for up to 5-7 days in an airtight container.
• Freezing: Macarons freeze beautifully! Freeze unfilled shells in an airtight container for up to 3 months. Freeze filled, aged macarons for up to 1 month. Thaw them overnight in the refrigerator, and then let them sit at room temperature for 30 minutes before serving. Do not thaw at room temperature directly, as condensation will ruin the shells.
• Serving Temperature: Always serve macarons at room temperature. Their texture is best when they have sat out for 20–30 minutes, allowing the filling to soften slightly and the shell to warm.

Frequently Asked Questions

• What is the best type of almond flour to use? Use blanched, super-fine almond flour. Regular almond meal (which often contains the skins) is too coarse and will result in gritty, uneven shells. Even super-fine flour should always be sifted!
• Can I skip aging the egg whites? While some recipes allow it, skipping this step dramatically increases the risk of a weak meringue that collapses during macaronage. If you are a beginner, do not skip this step. If pressed for time, you can heat the egg whites in the microwave for 10 seconds on medium power (not high) to slightly evaporate some moisture, then let them cool before whipping.
• My macarons are hollow. How do I fix them? Hollows are often caused by having too much air trapped inside the shell that bursts during baking. Your fix is twofold: 1) Aggressive Tapping: Tap the trays much harder and longer than you think you need to. 2) Macaronage: Ensure you have folded the batter enough to eliminate large pockets of air (the 15–20 second ribbon test is key). You want to deflate the meringue just enough.
• How long should I let the shells rest before baking? The resting time (or “drying”) is completely dependent on your humidity. It could be 30 minutes or 2 hours. The key is the touch test: when you gently touch the shell, it should feel dry and not stick to your finger. If it sticks, keep resting!
• My shells stuck to the mat. What happened? They likely needed to bake for 1-2 minutes longer. The shell should cleanly release from the mat when cooled. If you try to remove them while warm, they will stick and tear. If they stick even when cool, return the tray to a preheated oven for 2 minutes, remove, and try peeling when cooled again.

Mastering the Peppermint Macaron is a fun journey. Be patient, use your kitchen scale, and trust the process—the reward is truly worth the effort!

Don’t forget to Pin this Peppermint Macaron recipe for your holiday baking and share a photo of your beautiful shells in the comments below!

Michonne Zendaya

Peppermint Macarons

These Peppermint Macarons are delicate, festive French cookies with crisp shells, chewy centers, and a creamy peppermint filling. Perfect for the holidays, they combine elegance with seasonal flavor and a touch of sparkle.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 20 macarons

Course: Dessert

Cuisine: French

Calories: 95

Ingredients Equipment Method Notes

Ingredients

  

• 100 g almond flour
• 100 g powdered sugar
• 2 large egg whites (room temperature)
• 50 g granulated sugar
• 1/4 tsp cream of tartar
• 1/4 tsp peppermint extract
• red gel food coloring (optional for swirl)
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar (for filling)
• 1 tsp peppermint extract (for filling)
• 1 tbsp heavy cream or milk
• crushed candy canes, for garnish

Equipment

• mixing bowls
• electric mixer
• sifter
• piping bags with round tip
• baking sheets
• parchment paper or silicone mats
• oven

Method

 

1. Sift almond flour and powdered sugar together into a bowl to remove any lumps. Discard coarse bits.
2. In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and beat until stiff peaks form.
3. Gently fold dry ingredients into the meringue along with peppermint extract. Continue folding until batter flows slowly like lava.
4. Transfer batter to a piping bag with a round tip. Pipe small circles onto a parchment-lined baking sheet. Tap tray to release air bubbles. Add a swirl of red gel color if desired.
5. Let shells rest for 30–40 minutes until a skin forms on top. Preheat oven to 300°F (150°C) while resting.
6. Bake for 14–15 minutes until firm and slightly shiny. Cool completely before removing from parchment.
7. Make filling: beat butter, powdered sugar, peppermint extract, and cream until smooth and fluffy. Adjust consistency as needed.
8. Pipe filling onto half of the cooled macaron shells. Top with remaining shells and roll edges in crushed candy canes if desired.

Notes

For best results, use aged egg whites and finely ground almond flour. Allow piped shells to rest until a skin forms before baking to achieve smooth tops. Store filled macarons in the refrigerator for 24 hours before serving for the best texture.