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Peppermint Macarons: The Ultimate Holiday Treat Recipe

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★★★★★

4.7 from 146 reviews

This Peppermint Macarons recipe is the ultimate festive treat combining delicate almond meringue shells with a creamy peppermint buttercream filling. Perfect for holiday celebrations, these macarons are crisp on the outside, chewy inside, and bursting with refreshing peppermint flavor, complemented by a festive red tint and crunchy crushed peppermint candy garnish.

Ingredients

Scale

Macaron Shells

  • 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)

Peppermint Filling

  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp peppermint extract
  • Crushed peppermint candies for garnish

Instructions

  1. Prepare the Macaron Batter: Sift the almond flour and powdered sugar together through a fine mesh sieve to ensure the mixture is lump-free and smooth. In a separate bowl, beat the egg whites until foamy, gradually adding granulated sugar until stiff, glossy peaks form. Gently fold the sifted dry ingredients into the whipped egg whites, then add peppermint extract and optional red food coloring. Fold carefully until the batter flows slowly like lava but still holds a ribbon shape when lifted.
  2. Pipe the Macarons: Line baking sheets with parchment paper or silicone mats. Transfer the batter into a piping bag fitted with a round tip and pipe 1.5-inch circles, spacing them evenly. Allow the piped macarons to rest for 30–40 minutes until a skin forms on top, indicating they are ready for baking (the surface should not stick to a gentle touch).
  3. Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes, rotating the baking sheets halfway through to ensure even baking. The shells should rise and form their characteristic delicate “feet” at the base. Once baked, let them cool completely on the baking sheet before removing.
  4. Make the Filling: Beat the softened butter until creamy. Gradually add in powdered sugar and peppermint extract, continuing to beat until the filling is smooth and fluffy. Pipe a small amount of the filling onto one macaron shell, then sandwich it with another shell.
  5. Garnish: Sprinkle crushed peppermint candies on top of the assembled macarons for a festive holiday finish. For an optional twist, you can add melted dark chocolate to the filling or lightly dust the shells with cocoa powder to deepen flavor complexity.

Notes

  • Use superfine almond flour for the smoothest macaron shells.
  • Aging egg whites at room temperature for 24 hours improves their whipping ability.
  • Adjust peppermint extract to your preferred strength gradually to avoid overpowering the delicate flavor.
  • Resting the piped macarons is critical to form a skin and avoid cracking during baking.
  • Rotate baking sheets midway through baking for even heat distribution.
  • Optional addition of melted dark chocolate in filling adds a rich, complementary flavor.

Keywords: Peppermint Macarons, Holiday Macarons, Christmas Treats, Peppermint Buttercream, Almond Meringue Cookies, Festive Desserts

Find it online: https://recipeswithmia.com/peppermint-macarons-the-ultimate-holiday-treat-recipe/