Peppermint Macarons
Dec 07, 2015, Updated May 07, 2023
Peppermint Macarons are filled with peppermint buttercream and rolled in crushed candy canes to make them perfect for the holidays!
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I am back with yet another macaron recipe and this time they are pretty festive! These Peppermint Macarons are filled with a delicious peppermint buttercream and rolled in crushed candy canes to make the perfect little treat for the Holidays!
Starting today I will be sharing some of my favorite cookie recipes with you guys. Well honestly, I wanted to share lots more but last month was so busy with travelling and then packing for my India trip that I didn’t quite reach my goal. But still I was able to make some of my favorites [from the long list of cookies that I had initially planned!] and I am really excited to share them with you guys.
My love for french macarons knows no end and so the first recipe that I am sharing with you is peppermint macarons!I think I can’t help it. Whenever there’s an opportunity to bake cookies, I always end up making french macarons. I don’t know why but they just make me very happy. Look at them, aren’t they gorgeous? So when I was making a list of cookies I wanted to bake for the holidays, the macarons obviously made it to the list. To make them perfect for the occasion, I thought of making peppermint macarons and rolling them in crushed candy canes!
B-E-A-U-T-I-F-U-L ❤❤
I find french macarons one of the easiest cookies to bake. I know most people find it intimidating, I did too when I first made them some 2-3 years back. But trust me, once you guys get the hang of these, they are indeed one of the easiest cookies! You need very few ingredients to make the macaron shell and I guess that’s why I find them so easy. And they are so versatile, you can fill then shell with whatever flavors you fancy. Check out some on the flavors I have shared on my blog before – salted caramel, rose, lemon and now peppermint since it’s the season for all things peppermint.
Remember this post I did on tips and tricks to master french macarons? Just go through it if you are new to this or having trouble getting this right. The most important thing in my opinion is to use room temperature egg whites, I usually separate the eggs when they are cold and then leave the egg whites to come down to room temperature for 2-3 hours. Some people I know prefer keeping their egg whites at room temperature overnight, I also tried it once and didn’t find any difference between that batch and the batch made when I kept the whites at room temperature for 2-3 hours so I always go with the latter.
The second most important thing is to make sure that there’s no grease anywhere when you are dealing with egg whites. Not on your mixer, not your hands, not on your whisk/spatula – everything should be totally grease free, remember egg whites will not whip up properly if they get in contact with grease/fat. And the third most important thing is to not bake the macarons immediately once you have piped them. You have to let them dry, I pipe the macarons and let them sit at room temperature for around 45 minutes and then bake them. Your macarons will not develop their characteristic “feet” if you bake them immediately. For more tips and tricks on french macarons, please refer to this post.
Hope you guys enjoy these peppermint macarons! They would also make great gifts for your friends and family.
* Click here for step by step instructions to make the macaron shell.
* The preparation time includes the resting time of 45 minutes for the macaron shells.
* If you want to get little pink swirls on top of your macaron shells [like in some of the macarons above] simply add few drops of pink food color in your piping bag (filled with the batter). As you pipe the macarons, some of them will get that little touch of pink on top!
Peppermint Macarons
Ingredients
Macaron shells
- 1 cup almond flour
- 1.5 cups powdered sugar
- 3 large egg whites at room temperature
- ¼ cup granulated white sugar
- ¼ teaspoon cream of tartar
Peppermint frosting
- 1 stick unsalted butter at room temperature
- 2 cups powdered sugar
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 2-3 tablespoons cream or milk
4-5 candy canes, crushed
pink food color [optional]
Instructions
Macaron shells
- In a bowl mix together almond flour and powdered sugar.
- Sift the mixture 3 times and set aside. This step is important for macarons to have that smooth top.
- Separate eggs whites [they are best separated when cold] and keep them at room temperature for 2 hours before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.
- Beat the egg whites at high speed using the wire whisk attachment of your stand mixer or using your hand mixer.
- When it begins to foam, add cream of tartar.
- Keep beating till it reaches a shaving foam like consistency and then add the granulated sugar. Beat more till the egg whites develop stiff peaks and are shiny.
- Fold in the almond flour-powdered sugar mixture into the egg whites using a spatula. Don’t add the entire thing in one go, do it in 2-3 parts.
- As you start mixing, the batter will be tough at first but will loosen up as you proceed. Do not undermix and do not overmix either.
- The batter should not be runny but should still fall down from the spatula in a blob.
- Transfer batter to pastry bag fitted with a ½ inch round tip. Add few drops of pink food color (optional) to the batter.
- Pipe the batter onto the baking sheet lined with parchment paper making small blobs around an inch big.
- After you have piped all the macarons, let them sit at room temperature for 30-45 minutes, do not bake them immediately. If you bake them immediately, they will not develop their trademark “feets”.
- As the macarons are resting, preheat your oven to 300 F degrees.
- Bake at 300 F degrees for 15 minutes [time may vary depending on your oven].
- Remove the pan from oven and let the macarons cool completely. Do not try to remove them before that.
Peppermint buttercream
- To make the frosting beat butter using your stand or hand mixer till it turns pale, around 3 minutes.
- Add powdered sugar ½ cup at a time, mixing well after each addition.
- Add vanilla extract, peppermint extract and mix till well combined.
- Add cream or milk, 1 tablespoon at a time till you get the desired consistency. I kept the frosting thick so didn't add too much milk, just enough to spread it.
Fill the macaron shell
- Pipe the peppermint buttercream into piping bag fitted with round/star tip and fill the macarons shells. Don't overfill.
- Crush few candy canes using a mortar & pestle or simple place them in a ziplock and give a nice whack with a rolling pin.
- Roll the filled macarons over the crushed candy canes.
- Enjoy peppermint macarons, they taste even better the next day!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Peppermint Macarons
I made macarons for the first time yesterday and used this recipe. They turned out delicious! I’m so excited- I want to make more. Can I use these basic recipes for the batter and fillings and substitute different extracts to make different flavors?
absolutely!
Hello! These look so good! I really wanted to make them for my friend for her birthday tomorrow! It seems that I don’t have tartar tho. Can I substitute the tartar for something else?
skip it or try 1/2 teaspoon of lemon juice.
Delicious and pretty. The food colouring didn’t show up but they still looked amazing.
I tried this recipe three times and they always turn out the same: flat and crispy, like a little biscuit. I followed all of the instructions exactly, but they never turned out right. Am I doing something wrong? My batter was always runny and grainy. The biscuits taste great, but they aren’t macarons. Now I have to come up with something else for my Christmas party 🙁
I also forgot to mention that the tops were always wrinkly. I read that that is because I undermixed the batter, so I mixed it more the next time, and even more the last time, but they still turned out the same.
Hello Raven, did you read the tips here: https://www.cookwithmanali.com/french-macarons-basics/ Macarons are tricky cookies and it is not unusual for anyone to have multiple attempts at making them before getting them right. I have 7 macaron recipes on my blog and all of them use the same recipe so this is a pretty full proof recipe. Your batter should not runny at all. I think your over-mixed the batter. It takes practice to understand where to stop. Did you bang down the tray 2-3 times of your kitchen platform before you let them dry? Any wrong step can mess up the macarons, they are not the easiest cookies to make at home..but I hope you will try them again. Will suggest you to watch some videos and really understand the method. Sorry these didn’t work out for you.
Help! My shells turned out like hard, and empty! What did I do wrong? I’m so bummed, they looked so pretty!
hmm did you rest the macarons shells for 30-40 minutes before baking? another reason for empty shells can be too much air was incorporated into the egg whites..sorry it didn’t work out 🙁 you can fill them with buttercream, store in an airtight container and keep in the refrigerator for 24-48 hours..it should soften up…bring them to room temperature few minutes before serving.
Hi, I just stumbled upon your macaron post! Random question- where did you get your box with all the little compartments? I’ve been searching for these!
Thanks!
-Alexandra
Hi Alexandra, actually this is a jewelery box that I just used for this photo-shoot. I think it was from amazon 🙂
If I cannot find Almond flour, what can I use?
hazelnut flour would work as well!
“Some peolpe . . . some peolpe like cupcakes exclusively,While I myself say there is not nor ought there benothing so exalted on the face of God”s great earthAs that prince of foods . . . The Muffin!””
How long will these stay fresh before going stale? Planning my baking days before christmas!! THANKS!!
Hi Laura! They will stay good at room temperature for 2-3 days. In fact macarons always taste better the next day since the flavors get the time to blend together. If you refrigerate them in an airtight container they may last 5-7 days! They never last that long in in house so I can’t tell you the exact time but it should be around that! I hope they turn out well! 🙂
These macarons are so adorable and look very festive indeed Manali! I’ve never done macarons before so it was very helpful to read your step-by-step guide. Pinned onto my macarons’ board!
Wow, these are adorable and perfect for a holiday party!!
Omgosh, these are GORGEOUS! Absolutely to-die-for!
I’m glad you were able to visit India, Manali! It’s hard having to choose just a few things to make for Christmas, but I’m so glad you’re sharing these macarons! These are so pretty and festive for the holidays!
I still haven’t tried making macarons and I’ve been meaning to for years! Definitely need to try them, they’re so pretty! These ones are amazing, and one of my favourite flavours!
WOW Manali. Macarons look so beautiful and delicious!
Gorgeous!!
Manali I need to try making Macarons! You make them look so easy to make even though I have not been able to master them yet! Gorgeous!
So I have officially decided that you are the queen at macarons. These are gorgeous and almost to pretty to eat. Can you come teach me how to make these please? Thanks!! 😉
I wish I could make macarons!! I’ve tried so many times and can’t get it right. Can you just sent me a package for Christmas?! They look gorgeous and I bet they taste amazing!!
Oh. WOW. I have been wanting to try macarons, and I think your recipe has made me brave enough. These look absolutely holiday PERFECT!!
OMG, what a gorgeous treat, Manali! I love macarons, but have always been too intimidated to make them. I love the pretty pink swirls throughout these cookies and the crushed peppermint is so festive! These will be the perfect dessert to serve around the holidays!!
Your macarons are always gorgeous Manali! Love these! Perfect for the holidays!
Thank you Mira, I love making them!
These macarons look absolutely perfect, Manali! I love peppermint anything so these sound delicious. Love the baking tips too, so helpful for someone like me who has never made them before 🙂
Thank you Danielle! You must try them!
These macarons are stunning and so dainty- such an elegant holiday treat!
Thank you Medha!
Whoa, girl! These macarons are absolutely breathtaking! I love the pink swirls and all the tips! These are so perfect for holidays!
Thanks Rachelle!
Omg, these macarons are peppermint perfection, Manali!! These are soooo gorgeous! Love all your tips and tricks, totally need to check out the full post! Thanks so much for sharing all that knowledge! Now I just need to put those tips to work in my kitchen because I am CRAVING these beauties! Cheers!
Thanks dear! You must make them, I am little obsessed with them!!
These are gorgeous, Manali! Like, the prettiest macarons ever. I’m always afraid to make them, but your tips are so helpful!
Thank you Mir! You need to make them!
Manali, I LOVE these peppermint macarons!!! just pinned and can’t wait to try!!!
Thank you Alice! 🙂
Wow! these macarons look fantastic Manali! I always find them so daunting to make. Yours look perfect for the holidays!
Thanks Rakhee! They aren’t that hard, you only have to get them right once!
Oh my…these macarons have HAPPY written all over them! Gorgeous, Manali! Thank you for all the wonderful macaron recipes you continue to share! Such a treat!
Thank you Annie! I think I will be sharing more in the coming years 😀 can’t stop making them!
How long do the macaron shells stay good
filled with the buttercream? they are good for 2 days when kept refrigerated. actually they taste when they are kept in the refrigerator for 24-48 hours, gives time for the flavors to come together…you may make the shells in advance like 3-4 days before and store them between layers of parchment paper in an airtight container, that might work!
Great tips on baking macarons, Manali! You totally have inspired me to get in the kitchen and bake some macarons…as soon as I finally get some sleep first. Haha! These peppermint ones look awesome. Well done!
haha …I hope you get some rest David, must be tiring with the little one!
You always make the PRETTIEST macarons, Manali, and these are no exception! I seriously love all the peppermint goodness going on. Want!!
Thank you Sarah! 🙂
These macarons are absolutely gorgeous, Manali! I’ve never attempted to bake these before, so I’m loving how festive this is. What a perfect treat for the holidays!
Thanks Gayle!
These macaroons look and sound fabulous, Manali. Peppermint won my heart! YUM! Hope you are having a nice holiday.
Thank you Anu! Yes indeed I am having a great time at home 🙂
dont you have to fold the dry mixture into the egg white mixture
of course..as mentioned in step no.7 -> “Start adding the almond flour-powdered sugar mixture into the egg whites. Don’t add the entire thing in one go, do it in 2-3 parts”.
I am loving all the peppermint recipes around at the moment. I had the most amazing macaroons in Paris a couple of years ago, but I have never made my own. I really should.
I bet the Paris ones were amazing! Thanks Dannii!
wow…these look so impressive and perfect for the holidays!
Thank you Angie!