Imagine biting into a delicate cookie that melts in your mouth, with a refreshing peppermint hint and rich chocolate filling—this Peppermint Chocolate Macarons Recipe is exactly that kind of magical treat. Trust me, making these will feel like giving yourself a little festive luxury!

The image shows four bright red macarons stacked in two columns on a white marbled surface. Each macaron has two smooth red shells with a rough edge and a thick creamy brown filling in the middle, topped with small white and red candy bits that add texture. Three macarons stand upright on the left side, stacked with two on the bottom and one on top, while the fourth macaron lies flat on its side just to the right of the stack. The background is soft and blurred with white and light gray tones. 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

This peppermint chocolate macarons recipe holds a special place in my baking repertoire because it strikes the perfect balance: light, airy shells with that signature macaron “feet,” paired with a creamy peppermint-infused chocolate buttercream. They’re a festive flavor combo that’s both elegant and fun to make.

Perfect Texture: Achieving those crisp shells with chewy centers is super satisfying and well worth the effort.
Balanced Flavor: The peppermint extract complements the cocoa buttercream without overpowering it, creating a nuanced taste.
Eye-Catching Presentation: Rolling the edges in crushed candy canes adds a festive crunch and beautiful pop of color.
Make-Ahead Friendly: These macarons keep well in the fridge or freezer, so you can prep them early and wow guests later.

Ingredients & Why They Work

Each ingredient in this Peppermint Chocolate Macarons Recipe is chosen carefully to help you nail that delicate structure and layered taste. A few tips on selecting what you need can make your baking journey smoother and more enjoyable.

Flat lay of a small pile of finely ground almond flour on a clean white ceramic plate, a mound of smooth powdered sugar in another white ceramic bowl, three whole uncracked brown eggs with clean shells, a small white ceramic bowl holding fine granulated sugar, a small dollop of vibrant red gel food coloring on a white ceramic dish, a sprig of fresh green peppermint leaves, a small white ceramic bowl filled with soft unsalted butter, a white ceramic bowl containing rich cocoa powder, a small white ceramic bowl with thick heavy whipping cream, and a scattering of crushed bright red and white peppermint candy cane pieces on a white ceramic plate, all arranged with perfect symmetry, placed 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: Use finely ground almond flour for a smooth macaron shell; coarse flour can create bumpy textures.
Powdered sugar: Sifting powdered sugar with the almond flour helps achieve that silky batter consistency.
Egg whites: Room temperature egg whites whip better and help create that airy meringue base.
Cream of tartar: Stabilizes the egg whites so they hold their peaks during folding and baking.
Granulated sugar: Sweetens and strengthens the meringue, crucial for glossy stiff peaks.
Red gel food coloring: Gel colors won’t water down your batter like liquid food dyes might.
Peppermint extract: Adds that refreshing flavor note that brightens the rich chocolate.
Unsalted butter: For a creamy, smooth buttercream that balances sweetness.
Unsweetened cocoa powder: Gives the buttercream a deep chocolate kick without extra sugar.
Heavy whipping cream: Adjusts buttercream texture to silky perfection.
Crushed candy canes: For that festive crunch and striking decoration around the edges.

📝

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

One of the joys of macarons is how you can tweak flavors or colors to suit your mood or the season. I love to experiment with adding a hint of vanilla along with the peppermint for a softer note, or swapping candy canes for crushed pistachios to change up textures.

Variation: Once, I tried swapping peppermint extract for orange zest and it transformed these into a bright chocolate-orange macaron—equally delightful for a different vibe.

Step-by-Step: How I Make Peppermint Chocolate Macarons Recipe

The image shows four bright red macarons on a white marbled surface. Each macaron has two smooth, rounded red shells with a slightly glossy finish. Between the shells is a thick layer of dark brown filling with a slightly rough texture. Around the filling edges, there are small white and red crushed candy pieces, adding a crunchy texture to the macarons. One macaron is cut in half, showing the inside filling and shell texture clearly. In the corner, two red and white striped candy canes lie diagonally. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sifting and Preparing Dry Ingredients

The magic starts here. You want to sift almond flour and powdered sugar together—not once, but twice. This extra step ensures there are no pesky lumps, giving your macarons a smooth, supple batter. Trust me, skipping this can lead to bumpy or cracked shells, and that’s no fun.

Step 2: Whipping Egg Whites to Stiff Peaks

Beat your room temperature egg whites with cream of tartar until they just hold soft peaks. Gradually add granulated sugar and continue until stiff peaks form. Don't rush this—you'll know it’s ready when you can flip the bowl upside down, and nothing budges. Adding red gel food coloring and peppermint extract now brightens the look and infuses flavor simultaneously.

Step 3: Folding Batter – The Crucial “Figure-8” Test

Adding the dry ingredients in thirds, fold delicately but thoroughly. You’re aiming for a batter that flows off your spatula forming a smooth “figure-8” without breaking. If you under or overmix, those perfect airy pockets won’t develop—so take your time here!

Step 4: Piping and Resting

Scoop your batter into a piping bag with a round tip and pipe neat circles onto a parchment-lined sheet. Tap the tray several times to pop any trapped air bubbles, then pop any surface bubbles with a toothpick. Here’s an essential habit: Let the macarons rest for 30 minutes to an hour until their tops lose their tackiness. This crisp surface forms those shiny shells we all adore.

Step 5: Baking and Cooling

Preheat your oven to 315°F (157°C) and bake one tray at a time for 17 minutes. You’ll see feet forming at the base—that means success! Let them cool on the pan for 10 minutes, then transfer, parchment and all, to a wire rack to cool completely. This helps avoid cracking or sticking.

Step 6: Crafting Peppermint Chocolate Buttercream

Cream softened butter, then mix in powdered sugar, cocoa powder, peppermint extract, and heavy cream until silky. Adjust cream quantity so the buttercream is smooth but pipeable. This filling is luscious and aromatic, guaranteed to make your macarons stand out.

Step 7: Assembling and Decorating

Pipe buttercream onto half your cooled macarons, top with the other half to make sandwiches, then roll the edges in crushed candy canes for that festive crunch and sparkle. It’s the finishing touch that feels like a little party in every bite.

Top Tip

After baking macarons a handful of times, I've learned a few tricks that really put this Peppermint Chocolate Macarons Recipe over the top—and will help you avoid the common pitfalls.

Letting Macarons Rest: Don’t skip the resting. I place mine near my oven vent to speed drying, and the difference is incredible—no sticky tops means beautifully smooth shells.
Using Gel Food Coloring: I always use gel instead of liquid—it avoids changing the batter’s consistency and helps keep those stiff peaks perfect.
Checking Oven Temperature: My trusty oven thermometer revealed my oven runs a bit cool, so I adjust accordingly. This step saved me from soggy bottoms and inconsistent feet.
Being Patient with Folding: Mastering the “figure-8” flow took me a few tries. Too little folding? Lumpy shells. Too much? Flat, dense cookies. Finding that balance makes a world of difference.

How to Serve Peppermint Chocolate Macarons Recipe

peppermint chocolate macarons - Serving Suggestion

Garnishes

I love decorating my macarons with crushed candy canes for both crunch and festive flair, but finely chopped dark chocolate shavings or edible silver glitter make elegant alternatives when serving at a holiday party.

Side Dishes

These macarons pair delightfully with a cup of hot cocoa or peppermint tea to amplify that minty chocolate combo. For brunch, I like serving them alongside fresh berries and lightly whipped cream to contrast the richness.

Creative Ways to Present

Last Christmas, I arranged these macarons on a tiered dessert stand, alternating green and red macarons with sugar-dusted pine needles for a rustic holiday vibe. Another time, I packaged them in clear boxes tied with a red ribbon—perfect for gifting to friends!

Make Ahead and Storage

Storing Leftovers

I keep leftover macarons in an airtight container in the refrigerator, where they’ll stay fresh for up to a week. Before eating, I let them sit at room temperature for about 20-30 minutes to unlock their full flavor and texture.

Freezing

Macarons freeze beautifully! I let mine rest at room temperature for a few hours first, then freeze in layers separated by parchment paper inside an airtight box. Thaw overnight in the fridge and you’ll barely notice they were frozen.

Reheating

Instead of heating, I recommend bringing frozen or chilled macarons to room temperature naturally. A quick microwave zap tends to make them tough, but room temp loosens the buttercream and softens the shells just right.

Frequently Asked Questions:

Can I use liquid peppermint extract instead of gel food coloring?

Liquid peppermint extract is fine for flavor but not for coloring; use gel food coloring separately if you want vibrant hues. Avoid liquid colors because they can add excess moisture and prevent your macarons from achieving the right texture.

How do I know when the macaron batter is mixed enough?

Look for a batter that flows slowly in a thick ribbon from your spatula, forming a 'figure-8' shape without breaking. It takes practice but folding too much deflates the mixture, while too little folding leaves it lumpy.

Why is letting macarons rest before baking important?

Resting lets the surface dry and form a thin skin, which helps create smooth tops and those characteristic feet during baking. Skipping this step often leads to cracked or sticky shells.

Can macarons be made ahead for holidays?

Absolutely! Macarons can be baked and filled days in advance, then stored in the fridge or freezer. Freezing assembled macarons helps lock in freshness so you can enjoy them anytime during the holiday season.

Final Thoughts

This Peppermint Chocolate Macarons Recipe has become one of my go-to festive treats, not just because they taste divine, but because they make me feel a little fancy in the kitchen. It’s like a tiny celebration every time I bite into that peppermint-chocolate harmony. I can’t wait for you to try making them—you’ll find the process as rewarding as the delicious result!