There’s something downright magical about biting into a light, crisp macaron with that cool peppermint kick and rich chocolate center. This Peppermint Chocolate Macarons Recipe is one I love making during the holidays, but honestly, they’re so good you might want to make them year-round!

The image shows a stack of four red macarons on a white marbled surface, with a single macaron lying next to the stack. Each macaron has two smooth, bright red shells with a slightly rough edge, sandwiching a thick layer of light brown filling. The filling is coated with white and red crushed pieces, adding texture and contrast. The macarons look soft and fresh, with a clean and clear focus on the stack. 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

I’ve tried plenty of macaron recipes, but this Peppermint Chocolate Macarons Recipe has a special place in my kitchen. The mint and chocolate combo is classic, yet refreshing, and getting that perfect macaron shell texture is so satisfying. Plus, decorating with crushed candy canes just makes them fun to share!

Perfect Texture: Delicate yet sturdy shells that beautifully sandwich the creamy peppermint chocolate buttercream.
Festive Flavors: Peppermint and chocolate combine for a nostalgic, seasonal treat that feels special.
Fun Decoration: Crushed candy cane edges make these macarons not only tasty but visually stunning.
Great for Gifting: These macarons stay fresh for days and freeze well, making them perfect to prepare ahead and share.

Ingredients & Why They Work

Every ingredient here plays a role — from the almond flour for that signature macaron nuttiness to the peppermint extract that lifts the chocolate buttercream. When you pick your ingredients carefully, your macarons turn out light, flavorful, and visually stunning.

Flat lay of a small heap of fresh almond flour, a small mound of powdered sugar on a simple white ceramic plate, three whole uncracked brown eggs, a small white ceramic bowl of granulated sugar, a tiny dollop of bright red gel food coloring on a white ceramic spoon-shaped dish, a few fresh peppermint leaves beside a small white bowl of clear peppermint extract, a slab of unsalted butter on white ceramic plate, a small white ceramic bowl filled with unsweetened cocoa powder, a small white ceramic bowl of heavy whipping cream, and a small white ceramic bowl overflowing with crushed candy canes, all arranged with perfect symmetry 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 and preferably blanched almond flour for a smooth macaron shell without gritty texture.
Powdered sugar: This blends with almond flour to create the dry base; ensure it's sifted well to avoid lumps.
Egg whites: Room temperature is key for perfect meringue; they whip up better and give volume to the batter.
Cream of tartar: Adds stability to the egg whites, helping maintain those fluffy peaks.
Granulated sugar: Sweetens and stabilizes the meringue once incorporated.
Red gel food coloring: Use gel, not liquid, so you don't risk adding extra moisture that can mess up texture.
Peppermint extract: Adds that refreshing flavor in both shells and filling — adjust to your preference!
Unsalted butter: Room temperature butter creates a creamy, smooth buttercream base.
Unsweetened cocoa powder: For rich chocolate flavor in the buttercream, balancing the mint.
Heavy whipping cream: Adjusts buttercream texture to be perfectly spreadable or pipeable.
Crushed candy canes: Provides crunch and a festive finishing touch.

📝

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

I love making this Peppermint Chocolate Macarons Recipe just as written, but feel free to play with it! I’ve swapped peppermint extract for orange essence in the past for a fun twist, or used white chocolate ganache filling instead of buttercream when I wanted something a bit richer.

Variation: Try adding a pinch of cinnamon to the filling to give a warm, cozy depth — perfect for holiday parties.
Diet-Friendly: You can substitute the buttercream with a dairy-free chocolate ganache for a vegan-friendly option.
Color Play: Go for a pastel green gel food coloring instead of red for a subtle minty vibe.

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

The image shows four bright red macarons placed on a white marbled surface. Each macaron has two smooth, slightly shiny red cookie shells as the top and bottom layers. Between the shells, there is a thick middle layer of textured brown filling. Around the edge of the filling, small white and red crushed candy pieces stick out, adding a rough contrast to the smooth shells. One macaron is broken in half, showing the brown filling and crushed candy from the side clearly. In the lower left, part of a red and white striped candy cane is visible on the same white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sift and Prepare Your Dry Ingredients

First thing: sift your almond flour and powdered sugar together twice into separate large bowls to get a fine, lump-free mixture. The finer your almond flour, the smoother your shells will be. Trust me, this little labor saves you lots of frustration later.

Step 2: Whip Those Egg Whites to Stiff Peaks

In a clean bowl, beat room temperature egg whites with cream of tartar until you see soft peaks. Gradually add granulated sugar and keep beating until you get stiff peaks — when you can tip the bowl upside down and nothing falls out! Add your red gel coloring and peppermint extract right at the end to keep the peaks firm and vibrant.

Step 3: Fold Carefully for That Perfect Macaronage

Fold a third of your dry ingredients into the egg whites gently but thoroughly. Then fold in the rest until the batter flows off your spatula like a slow “figure-8.” Don’t rush this step or overmix—losing those precious air bubbles will cost you the chewy, airy texture we’re after.

Step 4: Pipe and Rest

Scoop the batter into a piping bag with a large round tip and pipe small rounds onto parchment-lined sheets, about 1 to 1½ inches wide, spaced apart. Then tap the tray a few times to pop any bubbles on top. Here’s a tip: use a toothpick to gently pop any stubborn air bubbles for smooth surfaces.

Now comes a crucial part—let them rest for 30 minutes to an hour, until the tops are no longer sticky. I sometimes set mine under my oven hood’s fan to speed drying. This resting stage helps create that signature macaron “feet” as they bake.

Step 5: Bake with Care

Preheat your oven to 315°F (157°C). Bake one tray at a time for about 17 minutes. You’ll know it’s working when your macarons rise with little “feet” at the edges. Avoid opening the oven mid-bake to keep the heat steady and prevent cracking.

Step 6: Cool and Prepare the Peppermint Chocolate Buttercream

After baking, let the macarons cool completely on a cooling rack to help them peel off easily. Meanwhile, whip softened butter until creamy, then gradually add powdered sugar and cocoa powder. Finally, mix in peppermint extract and heavy cream until your buttercream is smooth and fluffy. You might need a little extra cream if it feels thick.

Step 7: Assemble and Decorate

Pipe the buttercream onto half the macarons and sandwich them with the remaining halves. Roll the cozy edges in crushed candy canes for a fun crunch and that festive look. This last step is my favorite—it adds a playful touch and a burst of minty surprise!

Top Tip

Having made these macarons many times, I’ve learned a few key tricks that help ensure success without frustration. Macarons can be finicky, but with a little practice and these tips, you’ll nail them every time.

Measure Ingredients Precisely: Using a kitchen scale makes all the difference—cups can vary, but grams keep your batter consistent.
Dry Your Macarons Well: Don’t rush the resting time after piping; it’s vital for smooth tops and well-formed feet.
Oven Temperature Check: Use an oven thermometer—I discovered my oven runs cooler than the dial said, which affected past batches.
Don’t Overmix the Batter: Fold until the batter flows slowly off the spatula but isn’t runny—this balance protects the airy texture.

How to Serve Peppermint Chocolate Macarons Recipe

Peppermint Chocolate Macarons - Serving Suggestion

Garnishes

I love the festive sparkle the crushed candy canes add, but sometimes I sprinkle a little edible glitter on top for extra holiday charm. You can also dust a tiny bit of cocoa powder around your serving plate for a classy, chocolaty finish.

Side Dishes

These macarons pair beautifully with a hot cup of peppermint tea or rich dark coffee—it complements the mint and chocolate beautifully. For a celebratory touch, serve alongside a glass of creamy hot chocolate or even a dessert wine like ruby port.

Creative Ways to Present

For holiday gatherings, I arrange these macarons neatly on a tiered dessert stand lined with fresh evergreen sprigs and holly berries. It’s a simple way to elevate the presentation and make your guests feel festive before they even take a bite.

Make Ahead and Storage

Storing Leftovers

I store my assembled macarons in an airtight container in the refrigerator, where they stay fresh for up to a week. Before serving, I bring them to room temperature for about 20 minutes so the buttercream softens perfectly.

Freezing

One of my favorite tricks is freezing macarons! After assembling, let them sit at room temperature for about 8–12 hours, then freeze in a sealed container. When you want to enjoy them, thaw in the fridge for a few hours and you’ve got fresh-tasting treats on demand.

Reheating

Generally, you don’t want to “reheat” macarons because it can affect texture. Instead, take them from the fridge or freezer and let them come to room temperature naturally. This helps them stay chewy without drying out.

Frequently Asked Questions:

Can I make the macaron shells ahead of time?

Absolutely! You can bake and freeze the plain macaron shells without filling. When you’re ready to serve, let them thaw and fill with buttercream. This makes prepping ahead very convenient.

Why do I need to wait before baking after piping?

Waiting allows the macaron shells to form a dry skin, which prevents cracking and helps them develop feet during baking. Skipping this step can cause rough tops and flat shells.

What’s the best way to store assembled macarons?

Store them in an airtight container in the refrigerator. Bring to room temperature before serving to enjoy the smooth buttercream and tender shells.

Can I use liquid food coloring instead of gel?

I recommend gel food coloring because liquid adds moisture and can prevent your egg whites from whipping up properly. Gel colors are more concentrated and won’t affect texture.

Final Thoughts

This Peppermint Chocolate Macarons Recipe is a special tradition in my home that always brings smiles. There’s something so rewarding about the delicate texture paired with bold peppermint chocolate flavor. Whether you’re an experienced baker or trying macarons for the first time, give this one a go—I promise the effort is worth every blissful bite.