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Peppermint Macarons
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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.