Peppermint Macarons

Few desserts command attention quite like the Macaron. Elegant, delicate, and vibrant, these French meringue cookies are the epitome of sophisticated baking. When infused with the cool, festive flavor of Peppermint, and filled with a decadent white chocolate buttercream, they transform into the ultimate holiday showstopper. They are perfect for gifting, holiday parties, or simply proving your baking prowess.

Macarons have a reputation for being temperamental, but with this detailed, step-by-step guide, you will master the essential techniques needed for those signature “feet” and those smooth, beautiful shells. This article breaks down the science of the macaronage—the critical folding step—and provides foolproof troubleshooting tips to ensure you achieve perfect, stable shells every time. We’ll pair the crisp, minty shells with a creamy White Chocolate Peppermint Ganache that melts in your mouth.

Get ready to skip the frustration and jump straight to success. These Peppermint Macarons are guaranteed to be the most impressive and delicious treat on your holiday table this year.

Why Macarons are All About Technique (The Science)

Macarons are fundamentally a meringue, and their success depends entirely on controlling air and moisture. Understanding these three technical pillars is crucial for achieving the perfect shell:

• The Meringue Structure (The Air): Whether you use the French or Italian method, the meringue must be whipped to stiff, stable peaks. This creates the structural scaffolding for the cookie, ensuring the shells rise correctly in the oven.
• The Macaronage (The Fold): This is the most crucial step. It is the process of folding the almond flour/sugar mixture into the meringue. You must deflate just enough air to allow the batter to flow smoothly (lava-like consistency), but not so much that the batter becomes too thin (which leads to spreading and no feet).
• The Drying Time (The Skin): After piping, the shells must sit out at room temperature to form a thin, dry “skin” (or pellicle). This skin traps the steam inside the shell during baking, forcing the macaron to lift up from the baking sheet and push the batter out at the base, creating the famous “feet”. If the skin is too moist, no feet will form.

Ingredients

Precise measurements and ingredient quality are non-negotiable for macarons. Weighing your ingredients with a kitchen scale is mandatory for success.

For the Peppermint Macaron Shells

• 150g almond flour, finely ground
• 150g confectioners’ sugar (powdered sugar)
• 55g granulated sugar
• 110g aged egg whites, divided into two portions of 55g each (see Pro Tip below)
• 1/2 teaspoon peppermint extract (not oil)
• Red or green gel food coloring (gel is crucial; liquid coloring adds too much moisture)

For the White Chocolate Peppermint Ganache

• 1 cup (200g) white chocolate chips or finely chopped white chocolate
• 1/2 cup (120ml) heavy cream (35% fat)
• 1/4 teaspoon peppermint extract
• 2 tablespoons butter, softened
• 1/4 cup confectioners’ sugar (optional, for stiffness)
• 1/4 cup crushed candy canes (for mixing into filling and decorating)

Step-by-Step Instructions: Shells and Filling

We will use the French method, which is most common for home bakers, and focus on the technical details.

Part 1: Preparing the Dry Ingredients (10 Minutes)

1. Sift Dry Ingredients: In a medium bowl, whisk and then sift together the almond flour and confectioners’ sugar. Sifting ensures no lumps.
2. Process (Optional but Recommended): Place the sifted mixture in a food processor and pulse 5–10 times. This further refines the mixture. Sift again after processing to remove any remaining large pieces. Set aside.

Part 2: Making the Meringue (10 Minutes)

1. Start the Meringue: Place the aged egg whites in a clean, grease-free metal bowl or the bowl of a stand mixer. Beat on medium speed until foamy.
2. Add Granulated Sugar: Slowly add the granulated sugar, one tablespoon at a time, allowing it to incorporate fully before adding the next.
3. Achieve Stiff Peaks: Increase the speed to high and beat for 5–7 minutes until the meringue is glossy, firm, and holds stiff peaks. When you invert the bowl, the meringue should not slide out.
4. Add Flavor/Color: Gently beat in the peppermint extract and your desired gel food coloring until uniform.

Part 3: The Macaronage (The Critical Step – 5-10 Minutes)

1. Fold in Dry Ingredients: Add the sifted almond flour/sugar mixture to the meringue.
2. Initial Fold: Use a rubber spatula to fold the dry ingredients into the meringue. Start by cutting down the center and sweeping up the sides of the bowl. Do this gently until most of the flour is incorporated.
3. The Macaronage Technique: Continue folding, pressing the batter against the side of the bowl with the spatula (this is called “smearing” or “deflating”). The goal is to deflate the batter just enough.
4. The “Lava” Test (The Ribbon Stage): Stop and test the batter frequently. The batter is ready when it flows slowly and continuously off your spatula in a “ribbon.” When the ribbon falls back into the bowl, you should be able to count to 10 seconds before the line disappears and blends back into the main batter. STOP FOLDING IMMEDIATELY once this ribbon stage is achieved. Over-mixed batter will spread too thin.

Part 4: Piping and Drying (45-90 Minutes)

1. Pipe Shells: Transfer the finished batter to a large piping bag fitted with a large round tip (Wilton #12 is ideal). Pipe small, even circles (about 1.5 inches wide) onto baking sheets lined with parchment paper or silicone mats (use macaron templates for consistency).
2. Remove Air Bubbles (Crucial): Slam the baking sheets firmly onto the counter 5-10 times. This releases trapped air bubbles, which, if left inside, will cause the shells to crack during baking. Pop any remaining surface bubbles with a toothpick.
3. Dry (Form the Skin): Leave the shells to dry at room temperature for 45 to 90 minutes. The time depends on your kitchen’s humidity. The shells are ready when you can lightly touch the top and no batter sticks to your finger (the “skin” has formed).

Part 5: Baking the Shells (15-18 Minutes)

1. Preheat: Preheat your oven to 300∘F (150∘C).
2. Bake: Bake one sheet at a time for 15–18 minutes. Halfway through the baking time (about 8 minutes in), quickly open the oven door for a few seconds to let out any trapped humidity, then close it.
3. Check the Feet: You should see the “feet” form within the first 6–8 minutes. The shells are done when they are stable and do not wobble when gently touched.
4. Cool Completely: Remove the shells from the oven and slide the parchment paper off the hot pan and onto a wire rack. Do not attempt to peel the shells off the mat until they are completely cool. This prevents the bottoms from sticking and ripping.

Part 6: Making the Ganache Filling (15 Minutes)

1. Melt Chocolate: Place the white chocolate in a heatproof bowl.
2. Heat Cream: Heat the heavy cream in a small saucepan over medium heat until it is simmering, but not boiling.
3. Combine: Pour the hot cream over the white chocolate. Let it sit for 5 minutes, then stir until completely smooth and emulsified.
4. Flavor: Stir in the peppermint extract. Allow the mixture to cool for 30 minutes until it thickens slightly.
5. Whip: Add the softened butter and confectioners’ sugar (if using). Beat on medium speed until the ganache is light, fluffy, and pipeable. Fold in the crushed candy canes.
6. Assemble: Match up same-sized shells. Pipe the filling onto one shell and gently twist the second shell on top.

Pro Tips for Macaron Success (Essential Troubleshooting)

Macarons are notorious for failure, but almost all issues can be solved by adjusting one of these three steps.

• Aged Egg Whites are King: Use egg whites that have been separated 24 hours in advance and left in a covered container in the fridge (or counter for a few hours). “Aging” dehydrates them slightly, making them whip up into a more stable meringue that can withstand the folding process. Bring them back to room temperature before whipping.
• The Oven Thermometer: Oven accuracy is critical. A 25∘F difference can ruin the shells. Always use a separate oven thermometer to confirm the temperature setting.
• Use the Template and Scale: Don’t eyeball the size. Use a macaron template placed under your parchment paper to ensure all shells are the same size, which guarantees even baking.
• Avoid Rainy Days: Humidity is the enemy of the meringue. Macarons are best made on a low-humidity day. If it’s raining, you may need to let them dry for longer (up to 2 hours) or bake them at a slightly lower temperature for longer.
• The Perfect Peel: If the shells stick to the mat when you try to peel them off, they are not fully cooked. Put them back in the oven for 2–3 more minutes. They should never stick.

Troubleshooting Macaron Failures (What Went Wrong?)

Serving Suggestions and Festive Variations

Macarons are best enjoyed after they have matured—a process that allows the filling to soften the shell slightly, improving the texture.

Maturing and Serving

• Maturation (Crucial): After assembling, place the macarons in an airtight container and refrigerate for 12–24 hours. This time allows the moisture from the filling to soften the shell’s interior, creating the signature chewy texture.
• Serving Temperature: Remove the macarons from the refrigerator and allow them to come to room temperature for 30 minutes before serving. The flavor of the filling is muted when cold.
• Pairing: Serve alongside a light coffee (like a macchiato), hot cocoa, or a glass of chilled dessert wine.

Festive Variations

• Mint Chocolate Chip: Replace 1/4 of the white chocolate in the ganache with semi-sweet chocolate, or mix in mini chocolate chips along with the crushed candy canes.
• Striped Shells: Before piping, use a small paintbrush dipped in food coloring gel to paint thin, vertical lines inside the piping bag. Fill the bag with batter. When you pipe, the lines will create a beautiful striped pattern on the shells.
• Gingerbread Filling: Skip the peppermint extract and instead add 1/2 teaspoon of ground ginger and 1/4 teaspoon of cinnamon to the buttercream filling for a warmer, spicy alternative.

These Peppermint Macarons are worth every bit of effort. Follow these technical steps, and you’ll achieve macaron perfection that will leave your guests utterly amazed.

Don’t forget to Pin this comprehensive Macaron guide and share your first successful batch in the comments below!

Peppermint Macarons

Maggie

Delicate French almond macarons filled with a creamy peppermint buttercream and sprinkled with crushed candy canes. These festive cookies are crisp on the outside, chewy inside, and bursting with holiday flavor.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Cookies, Dessert

Cuisine French

Servings 24 macarons

Calories 120 kcal

Equipment

• mixing bowls
• hand or stand mixer
• sifter
• piping bags with round tip
• baking sheets
• silicone mats or parchment paper

Ingredients

  

• 1 3/4 cups powdered sugar
• 1 cup almond flour, finely ground
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/4 tsp peppermint extract
• optional red gel food coloring
• 1/2 cup unsalted butter, softened
• 1 1/4 cups powdered sugar (for filling)
• 1 tsp peppermint extract (for filling)
• 1 tbsp heavy cream or milk
• for garnish crushed candy canes

Instructions

 

• Line two baking sheets with parchment paper or silicone mats. Sift almond flour and powdered sugar together and set aside.
• In a clean mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and beat to stiff, glossy peaks. Mix in peppermint extract and food coloring if using.
• Gently fold dry ingredients into the meringue in batches until the batter flows like thick lava and forms ribbons when lifted.
• Transfer batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches) onto prepared baking sheets. Tap sheets on the counter to release air bubbles.
• Let macarons sit at room temperature for 30–45 minutes, until tops are dry to the touch.
• Preheat oven to 300°F (150°C). Bake one sheet at a time for 14–16 minutes, until firm. Cool completely before removing from parchment.
• For the filling, beat butter until creamy. Add powdered sugar, peppermint extract, and cream; beat until fluffy.
• Pipe filling onto half the macaron shells and top with remaining halves to form sandwiches.
• Sprinkle edges with crushed candy canes and refrigerate for 24 hours for best texture before serving.

Notes

Use a kitchen scale for precise measurements — accuracy is key for perfect macarons. Allow the shells to rest before baking to develop smooth tops and ‘feet’. Store in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.

Keyword christmas baking, french macarons, holiday cookies, peppermint macarons