Peppermint Macarons Recipe

Introduction

Peppermint macarons are delicate French cookies with a light, crisp shell and a creamy, minty filling. Perfect for holiday treats or anytime you crave a refreshing twist on a classic dessert. These macarons combine the subtle nutty flavor of almond with cool peppermint for a delightful bite.

Ingredients

• 1 cup almond flour (finely ground for best results)
• 1 3/4 cups powdered sugar (sifted)
• 3 large egg whites (room temperature for best volume)
• 1/4 cup granulated sugar (gradually added to egg whites)
• 1/2 teaspoon peppermint extract (for the shells)
• Pinch of salt (helps stabilize egg whites)
• Food coloring (optional, for decorating)
• 1 cup unsalted butter (softened, for buttercream filling)
• 3-4 cups powdered sugar (to taste, for sweetness in filling)
• 1 teaspoon peppermint extract (for the filling flavor)

Instructions

1. Step 1: Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
2. Step 2: In a bowl, sift together the almond flour and powdered sugar to remove lumps.
3. Step 3: In a separate clean bowl, whip the egg whites with a pinch of salt until foamy.
4. Step 4: Gradually add the granulated sugar to the egg whites while whipping until stiff peaks form.
5. Step 5: Gently fold the almond flour mixture and peppermint extract into the egg whites. Add food coloring if desired.
6. Step 6: Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.
7. Step 7: Let the piped macarons sit at room temperature for 30–60 minutes to form a skin on the surface.
8. Step 8: Bake the shells for 15–20 minutes, then allow them to cool completely on the baking sheet.
9. Step 9: For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar and peppermint extract until smooth and fluffy.
10. Step 10: Pipe the buttercream onto half of the cooled macaron shells and sandwich with remaining shells.
11. Step 11: Let the assembled macarons mature in the fridge for at least 24 hours to develop the best flavor, then enjoy.

Tips & Variations

• Use room temperature egg whites for better volume and smoother batter.
• Sifting the almond flour and powdered sugar helps create a smooth shell without lumps.
• Allowing macarons to form a skin before baking improves texture and prevents cracking.
• Add a few drops of red or green food coloring for festive holiday macarons.
• For a stronger peppermint flavor, increase peppermint extract slightly in the buttercream filling.

Storage

Store the finished macarons in an airtight container in the refrigerator for up to one week. They can also be frozen for up to one month; thaw them in the fridge before serving to retain their delicate texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macarons without almond flour?

Almond flour is essential for macarons as it provides the characteristic texture and flavor. Using other flours will likely alter the results and texture.

Why do my macarons crack or not form feet?

Cracking or missing feet can happen if the batter is overmixed or undermixed, or if the macarons do not form a dry skin before baking. Also, baking at the incorrect temperature can cause issues.

Peppermint Macarons Recipe

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★★★★★

4.6 from 84 reviews

These delightful Peppermint Macarons feature delicate almond flour shells flavored with refreshing peppermint and filled with a creamy peppermint buttercream. Perfect for holiday treats or any special occasion, these macarons combine the crisp, airy texture of classic French macarons with a cool, festive twist of peppermint flavor.

• Author: liam
• Prep Time: 45 minutes (including resting time for skin formation)
• Cook Time: 15-20 minutes
• Total Time: 1 hour to prepare plus 24 hours maturation time in fridge
• Yield: Approximately 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 1 cup almond flour, finely ground for best results
• 1 3/4 cups powdered sugar, sifted
• 3 large egg whites, at room temperature for best volume
• 1/4 cup granulated sugar, gradually added to egg whites
• 1/2 teaspoon peppermint extract, for flavoring
• Pinch of salt, to help stabilize egg whites
• Food coloring, optional for decorating

Peppermint Buttercream Filling

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar, to taste for sweetness
• 1 teaspoon peppermint extract, for the filling flavor

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a bowl, sift together almond flour and powdered sugar. This ensures a smooth, lump-free mixture critical for the macaron texture.
3. Whip Egg Whites: In a separate clean bowl, whip the room temperature egg whites with a pinch of salt until they become foamy. Gradually add granulated sugar while continuing to whip until stiff peaks form, creating a stable meringue.
4. Combine Ingredients: Gently fold the almond flour and powdered sugar mixture into the whipped egg whites along with the peppermint extract. Add food coloring here if desired, folding carefully to retain airiness and avoid deflating the meringue.
5. Pipe Macaron Batter: Transfer the batter to a piping bag fitted with a round tip and pipe small, even circles onto the prepared baking sheets to form the macaron shells.
6. Form the Skin: Allow the piped shells to sit at room temperature for 30-60 minutes so a skin forms on the surface. This helps develop the signature smooth top and prevents cracking during baking.
7. Bake: Bake the macarons in the preheated oven for 15-20 minutes. After baking, let them cool completely on the baking sheet before removing to avoid breakage.
8. Prepare Buttercream Filling: For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar and peppermint extract, mixing until smooth and fluffy.
9. Assemble Macarons: Pipe the buttercream onto half of the cooled macaron shells, then sandwich with the remaining shells, pressing gently to spread the filling evenly.
10. Mature the Macarons: Place the assembled macarons in the fridge and let them mature for at least 24 hours. This refrigeration time enhances the flavor and texture, making the macarons beautifully tender and flavorful.

Notes

• Store macarons in an airtight container in the refrigerator for up to one week.
• For longer storage, freeze macarons for up to one month and thaw in the refrigerator before serving.
• Ensure egg whites are at room temperature for best volume when whipped.
• Sift almond flour and powdered sugar thoroughly to avoid lumps and achieve smooth shells.
• Allow macarons to form a dry skin before baking to prevent cracking and develop the classic macaron texture.

Keywords: Baking, Dessert Recipe, Holiday Treats, Macarons, Peppermint Macarons