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 truly magical about the crisp shell and chewy middle of macarons, especially when peppermint and chocolate come together in perfect harmony. This Peppermint Chocolate Macarons Recipe brings a festive twist to classic French treats that you'll be proud to bake and eager to share.

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

I can’t get enough of these Peppermint Chocolate Macarons because they strike the perfect balance of flavors and textures. Plus, they feel fancy but are totally doable at home with the right tips.

Flavor Explosion: Peppermint and chocolate together make these macarons refreshingly festive without being overpowering.
Textural Perfection: The cookie shells have that signature macaron crunch with chewy, tender interiors—hello, that coveted “feet”!
Impressive Yet Accessible: Even if you’re new to macarons, these step-by-step instructions will guide you to success.
Beautiful Presentation: The crushed candy canes around the edges add a festive sparkle and a nice crunch.

Ingredients & Why They Work

Every ingredient in this Peppermint Chocolate Macarons Recipe has a job, from creating the perfect meringue to delivering that cool peppermint kick. Here’s a quick guide so you know why each one matters and how to pick the best versions.

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 almond flour gives the macarons their signature nutty flavor and tender texture—be sure it’s superfine to avoid gritty shells.
Powdered Sugar: It helps reach that delicate sweetness and smooth finish. Using powdered sugar instead of granulated is key for smooth batter.
Egg Whites: Room temperature whites whip up better, creating the airy foundation for perfect macarons with those classic feet.
Cream of Tartar: This stabilizes the egg whites, helping them hold their shape through mixing and baking.
Granulated Sugar: Added gradually to the egg whites, it makes the meringue glossy and strong for baking.
Red Gel Food Coloring: Gel coloring won't thin your meringue like liquid food coloring might, so your batter stays just right.
Peppermint Extract: Provides that refreshing minty flavor—use pure extract for the best taste.
Unsalted Butter: For the buttercream filling, softened to a perfect creamy texture without extra salt.
Cocoa Powder: Unsweetened cocoa gives the filling its rich chocolate flavor—don’t skip it!
Heavy Whipping Cream: Adds smoothness to your buttercream, balancing the richness and helping with spreadability.
Crushed Candy Canes: For a festive, crunchy coating on the filling edges—adds both look and texture.

📝

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

While I adore the classic peppermint chocolate combo, this recipe is wonderfully flexible. Feel free to tweak the peppermint intensity or even swap in other extracts to make it your own festive or everyday treat.

Mint Intensity: I like adding a little extra peppermint extract to the filling sometimes when I want a stronger mint flavor—just go slow and taste as you go.
Chocolate Variation: If you prefer dark chocolate, try stirring melted dark chocolate into the buttercream instead of cocoa powder—it deepens the richness.
Dairy-Free: Substitute plant-based butter and coconut cream for a vegan-friendly version that still whips up beautifully.

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: The Perfect Dry Mix

Start by sifting your almond flour and powdered sugar together—not once, but twice! This makes sure your batter is ultra smooth and prevents lumps, which is key for the signature smooth tops of macarons. Set this aside while you prepare your meringue.

Step 2: Whip Up a Strong Meringue

Beat your room temperature egg whites with cream of tartar until soft peaks form, then slowly add granulated sugar and keep whipping until stiff peaks appear and the meringue shines. Add your red gel food coloring and peppermint extract at this stage, so the color and flavor are evenly distributed.

Step 3: Folding for Perfect Texture

Gently fold a third of your dry mixture into the meringue until just combined, then fold in the rest. The batter should flow off your spatula in a smooth ‘figure 8’ without breaking—that’s the magic consistency that means your macarons will rise with those iconic feet and smooth domes.

Step 4: Pipe and Rest

Pipe 1 to 1½ inch circles onto parchment-lined sheets, leaving space for spreading. Tap the pan firmly on your counter several times to release air bubbles, then pop any stubborn bubbles with a toothpick. This resting step is crucial: wait for 30–60 minutes until the tops are dry to the touch—I like placing mine under my oven hood where the airflow helps speed this along.

Step 5: Bake to Perfection

Bake your macarons at 315°F (157°C) for 17 minutes. Resist opening the oven door during this time, as that can cause them to crack or fail to develop feet. Once baked, cool on the tray for 10 minutes, then transfer the parchment to a rack to cool completely—your macarons should peel away easily without any sticky residue.

Step 6: Whip Up the Peppermint Chocolate Filling

Cream butter until fluffy, then gradually add powdered sugar and cocoa powder. Stir in peppermint extract and heavy cream until the buttercream is smooth and spreadable. If it’s too thick, a bit more cream does the trick. Pipe the filling onto half your cooled macarons.

Step 7: Assemble and Decorate

Sandwich the macarons gently, then roll the edges in crushed candy canes for that festive sparkle and an extra peppermint crunch you’ll love.

Top Tip

From my experience, macarons can be intimidating, but a few tricks make all the difference. I’ve learned these tips the hard way, and they’ve helped me nail perfect batches every time.

Patience is Key: Don’t rush the drying step before baking. Your macarons need that “skin” so they won’t crack in the oven.
Use an Oven Thermometer: Oven temps vary, so I always double-check to avoid under- or over-baking.
Do Not Open Oven Early: Opening the door disrupts temperature and airflow, risking cracked shells and no feet.
Don’t Overmix the Batter: Fold just enough to get that flowing ribbon consistency, but stop before it’s too runny or stiff.

How to Serve Peppermint Chocolate Macarons Recipe

Peppermint Chocolate Macarons - Serving Suggestion

Garnishes

I love adding crushed candy canes on the edges as a garnish because they add festive color and contrast with the smooth buttercream. A tiny dusting of powdered sugar or a drizzle of melted chocolate can also elevate presentation for special occasions.

Side Dishes

These macarons pair wonderfully with a hot cup of peppermint tea or a rich espresso. They also work well alongside lighter foods like fresh berries or a citrus salad to balance the rich chocolate.

Creative Ways to Present

For holiday gatherings, I arrange these Peppermint Chocolate Macarons on a tiered dessert stand interspersed with sprigs of fresh mint and holly berries—it instantly makes the table look festive and inviting. You can also gift them in cute boxes wrapped with ribbon for a sweet homemade present.

Make Ahead and Storage

Storing Leftovers

I store leftover macarons in an airtight container in the fridge, where they stay fresh for about a week. Before serving, I let them come to room temperature so that chewy texture and buttery filling shine through.

Freezing

These freeze beautifully! I usually freeze them unassembled (shells and filling separately) wrapped tightly in plastic wrap and placed in an airtight box. When I’m ready to enjoy, I thaw them in the fridge for a few hours then assemble—this helps keep the shells crisp and fresh.

Reheating

Reheating macarons isn’t usually necessary, but if you prefer, a quick 5-10 second zap in the microwave helps soften the filling without melting the shells. Just be careful not to overdo it!

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

I recommend using gel food coloring because liquid colorings add extra moisture that can prevent egg whites from whipping up properly, leading to less stable meringue and misshapen macarons. Gel colors are concentrated and won’t affect your batter consistency.

How long should I let the macarons rest before baking?

The macarons should rest for 30 minutes up to an hour until their tops feel dry to the touch. This step allows them to form a skin that helps the shells bake with smooth tops and develop their ‘feet.’ If skipped, you might get cracked or lumpy macarons.

What causes macarons to crack during baking?

Cracks usually happen when macarons don’t form a dry skin before baking, or if the oven temperature is too high. Opening the oven door prematurely can also cause temperature fluctuations that lead to cracking. Following the recipe’s resting and baking tips can help prevent this.

How should I store assembled macarons?

Store them in an airtight container in the refrigerator to keep the filling fresh. They stay good for up to 7 days. Let them come to room temperature before eating for the best texture and flavor.

Final Thoughts

These Peppermint Chocolate Macarons aren’t just a treat—they’re a little project you can be proud of that fills your kitchen with amazing aromas and brings smiles whenever you share them. From my first shaky batch to these perfected cookies, the learning curve is worth it. I hope you enjoy making and eating them as much as I do!