Name: Peppermint Macarons: The Ultimate Holiday Treat Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: French
Ingredients: 1 cup almond flour; 1 ¾ cups powdered sugar; 3 large egg whites, at room temperature; ¼ cup granulated sugar; 1 tsp peppermint extract; Red food coloring (optional for festive flair); ½ cup unsalted butter, softened; 1 cup powdered sugar; 1 tsp peppermint extract; Crushed peppermint candies for garnish

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Introduction

Peppermint macarons are the perfect festive treat to delight your taste buds this holiday season. With crisp, delicate shells and a creamy peppermint filling, these cookies offer a refreshing twist on a classic favorite. They’re sure to impress at any gathering or make a sweet seasonal gift.

The image shows a white square box full of round pink macarons with red swirls on top. Each macaron has two smooth shells with a visible layer of white cream and crushed pink candy in the middle. Some macarons are stacked flat while others stand on their sides, showing the filling inside. The box is placed on a white marbled surface, surrounded by more macarons with the same swirl design. There are small green pine leaves and red-and-white striped candy canes placed inside and around the box, adding a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour
1 ¾ cups powdered sugar
3 large egg whites, at room temperature
¼ cup granulated sugar
1 tsp peppermint extract
Red food coloring (optional for festive flair)
½ cup unsalted butter, softened (for filling)
1 cup powdered sugar (for filling)
1 tsp peppermint extract (for filling)
Crushed peppermint candies for garnish

Instructions

Step 1: Sift almond flour and powdered sugar together through a fine mesh sieve to remove lumps and create a smooth mixture.
Step 2: Beat egg whites until foamy, then gradually add granulated sugar. Continue beating until stiff, glossy peaks form.
Step 3: Gently fold the sifted dry ingredients into the whipped egg whites. Add peppermint extract and red food coloring if using. Fold just until the batter flows slowly but holds a ribbon shape when lifted with a spatula.
Step 4: Line baking sheets with parchment paper or silicone mats. Transfer the batter to a piping bag fitted with a round tip and pipe 1.5-inch circles, spaced apart.
Step 5: Let the piped macarons rest for 30–40 minutes until a skin forms on the surface and they do not stick when lightly touched.
Step 6: Preheat oven to 300°F (150°C). Bake the macarons for 15 minutes, rotating the baking sheets halfway through. Allow to cool completely before removing from sheets.
Step 7: To make the filling, beat softened butter until creamy. Gradually add powdered sugar and peppermint extract, mixing until smooth and fluffy.
Step 8: Pipe a small amount of filling onto one shell and sandwich with another. Garnish with crushed peppermint candies for a festive touch.

Tips & Variations

Use superfine almond flour for a smoother and more refined macaron shell.
Separate egg whites and let them age at room temperature for 24 hours before using to improve volume when whipping.
Start with less peppermint extract and adjust to taste for a flavor that’s just right for you.
For a chocolate twist, add melted dark chocolate to the filling or lightly dust shells with cocoa powder before baking.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze unfilled shells or assembled macarons for up to one month; thaw in the fridge overnight before enjoying.

How to Serve

A group of round macarons with red and white swirled tops are arranged closely on a rustic white wooden board. Each macaron has two smooth, shiny shells that blend red and white color in a swirled pattern, and a middle layer of white cream mixed with small crushed candy pieces that have red and white colors. The surface beneath is a white marbled texture and there are two red and white striped candy canes placed near the front, along with green pine sprigs that add a festive feel. The overall look is bright, colorful, and festive with a soft focus on the macarons in the middle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macarons without a stand mixer?

Yes, you can whip egg whites using a hand mixer or whisk, but it may take longer and require more effort to reach stiff peaks.

What should the macaron batter consistency look like?

The batter should flow slowly like lava and form a thick ribbon that holds its shape briefly when lifted with a spatula, without being too runny or stiff.