There’s something truly magical about the combination of cool peppermint and rich chocolate in these delicate cookies. I’m excited to share my Peppermint Chocolate Macarons Recipe with you—it’s a festive treat that's both impressive and surprisingly doable once you get the hang of it.

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

Honestly, macarons have always felt a little intimidating to me, but this Peppermint Chocolate Macarons Recipe broke down those barriers. The vibrant peppermint flavor paired with the smooth chocolate buttercream is like a holiday celebration in each bite. Plus, you get to show off some serious baking skills.

Festive Flavor Combo: Peppermint and chocolate come together for a refreshing, chocolaty treat that’s perfect for the holidays or any moment you want to feel fancy.
Beautiful Presentation: These macarons have that classic shiny shell and delicate feet, making them perfect to gift or wow guests.
Learn a Fun Technique: Making macarons is a fun way to learn focus and patience in baking, with rewarding results you’ll want to make again and again.
Customizable and Versatile: You can tweak the peppermint extract or the buttercream texture to suit your taste, making these uniquely yours.

Ingredients & Why They Work

Every ingredient here plays a crucial role in getting that perfect macaron texture and fresh, bright flavor. Using quality almond flour and pure peppermint extract makes a world of difference, so it’s worth picking up good ingredients when you can.

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: Finely ground almonds provide the nutty base that gives macarons their signature chew.
Powdered sugar: Helps sweeten and smooth out the batter when combined with almond flour.
Egg whites: The heart of the meringue, whipped to stiff peaks for lightness and structure.
Cream of tartar: Stabilizes the egg whites so they hold volume and create delicate shells.
Granulated sugar: Sweetens and strengthens the meringue.
Red gel food coloring: Adds a festive pop of color without adding liquid that could deflate your meringue.
Peppermint extract: Brings that unmistakable fresh, minty kick to the shells and filling.
Unsalted butter: Creates a rich, creamy base for the chocolate buttercream filling.
Unsweetened cocoa powder: Adds deep chocolate flavor without sweetness, balancing the peppermint.
Heavy whipping cream: Adjusts the buttercream's consistency to luscious perfection.
Crushed candy canes: For that fun crunch and added peppermint zing on the finished edges.

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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 my favorite things about this Peppermint Chocolate Macarons Recipe is how easy it is to tweak it for your own taste. I’ve tried it with different food colors and even a hint of vanilla instead of peppermint—still delicious! Don’t be afraid to make it your own.

Variation: For a milder mint flavor, I reduce the peppermint extract slightly and add a swirl of raspberry jam in the buttercream—it’s an unexpected but delightful twist.
Dietary: If you need a nut-free version, try using sunflower seed flour, but be aware it changes the texture a bit.
Seasonal: Swap peppermint extract for orange or lemon zest to give your macarons a citrusy vibe for spring or summer.

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

Start by sifting almond flour and powdered sugar together. I actually sift it twice—once into one bowl and then again into another. This helps to get everything really light and avoids lumps in your batter. Trust me, taking this extra time makes a huge difference in how smooth your macaron shells turn out.

Step 2: Whip Your Egg Whites Just Right

Grab your room-temperature egg whites and beat them with cream of tartar on medium-low speed until soft peaks form. Then gradually add granulated sugar. Keep whipping until you reach stiff peaks—you’ll know because the peaks stand up straight and if you tip the bowl upside down, nothing falls out! Add your red gel food coloring and peppermint extract here, and mix just until combined.

Step 3: Fold Dry Ingredients Gently

Here’s where patience pays off. Fold a third of your dry mix into the meringue to start, then add the rest. Use a spatula and fold gently but thoroughly until the batter flows off the spatula in a “figure-8” shape without breaking. If you overmix, you’ll lose air and the macarons can turn out flat, so slow and steady wins here.

Step 4: Pipe and Rest Your Macarons

Fill a piping bag fitted with a round tip and pipe 1 to 1½ inch circles onto parchment-lined baking sheets. I always leave 1 to 2 inches between each macaron so they have room to rise. Tap the pan firmly on the counter several times to pop air bubbles, and use a toothpick to gently burst any stubborn bubbles on top.

Now, here’s a crucial step: let those piped shells rest in a dry spot for 30 minutes to an hour until the tops are no longer sticky to the touch. This “skin” helps get the smooth tops and those iconic “feet” when they bake.

Step 5: Bake to Perfection

Preheat your oven to 315°F (157°C). Bake the macarons one tray at a time for 17 minutes. They should rise and develop those little ruffled feet all around the bottoms. I usually cool mine on the pan set on a wire rack for 10 minutes before transferring the parchment (with macarons) entirely to the rack to cool—this helps them release cleanly from the paper.

Step 6: Whip Up the Peppermint Chocolate Buttercream

Cream your softened butter with a mixer, then gradually add powdered sugar until silky smooth. Mix in cocoa powder, peppermint extract, and heavy cream until you get a rich, creamy consistency. Add a little extra cream if needed to get that perfect texture for piping.

Step 7: Assemble and Add the Finishing Touches

Pipe the buttercream onto half your macarons, then sandwich them with the other half. Roll the edges in crushed candy canes for a beautiful festive finish and an extra burst of peppermint crunch. I love how the candy canes add both texture and a pop of color!

Top Tip

I’ve learned that the resting time before baking is absolutely essential. Skipping it or rushing the process almost always leads to cracked shells or no feet. Giving the macarons a chance to dry creates that iconic smooth, glossy top that feels so satisfying.

Perfect Drying Spot: I usually let mine rest under my turned-on oven hood to keep air flowing gently and speed up drying.
Oven Thermometer: My oven’s temperature can fluctuate quite a bit, so using a thermometer saved me a ton of guesswork and baked macarons with consistent feet.
Don’t Peek: I know it’s tempting, but opening the oven during baking can cause your macarons to collapse, so hold tight until at least 15 minutes in.
Gentle Folding: Overmixing can deflate the batter, so fold slowly until the batter flows in a figure-8, but doesn’t break too quickly.

How to Serve Peppermint Chocolate Macarons Recipe

Peppermint Chocolate Macarons - Serving Suggestion

Garnishes

I’m a sucker for those crushed candy canes rolled on the edges—that little crunch makes all the difference. Sometimes I lightly dust the tops with edible pearl dust for a bit of shimmer when serving at parties.

Side Dishes

I like pairing these macarons with a simple hot chocolate or a fresh mint tea. The warmth and lightness balance the richness of the chocolate and the coolness of the peppermint perfectly.

Creative Ways to Present

For holiday gatherings, I arrange the macarons on a tiered cake stand with sprigs of fresh holly or rosemary. It adds a festive touch, and the green really makes the red macarons pop. These also make adorable edible gifts packed in beautiful boxes with clear lids to admire the colorful treats inside.

Make Ahead and Storage

Storing Leftovers

I store my macarons in an airtight container in the fridge to keep the buttercream fresh. They last about a week this way—perfect if you want to make them ahead of a gathering!

Freezing

Freezing the macarons is surprisingly easy. I let them sit at room temp for about 8-12 hours first, then freeze in airtight containers layered with parchment paper. When ready to eat, I thaw them in the fridge for a few hours and they taste just as fresh as day one.

Reheating

Because they’re delicate, I avoid reheating macarons in the microwave. Instead, I just let them come to room temperature naturally after refrigeration or thawing. This keeps those lovely chewy textures intact.

Frequently Asked Questions:

Can I use liquid food coloring for the Peppermint Chocolate Macarons Recipe?

It’s best to use gel food coloring instead of liquid because liquid can add extra moisture that affects the egg whites’ ability to whip properly. Gel maintains bright color without compromising the macaron texture.

Why do I need to let the macarons rest before baking?

Resting allows a skin to form on the surface of the macarons, which helps develop smooth tops and characteristic 'feet' during baking. Skipping this step often causes cracking or flat shells.

How long will my Peppermint Chocolate Macarons last?

Unfilled macaron shells can store up to a week in the fridge, while assembled macarons with buttercream filling last about 5 to 7 days refrigerated. They can also be frozen for up to two months for longer storage.

Can I make these macarons vegan or dairy-free?

Traditional macarons require egg whites for the meringue and butter for the filling, so making them vegan or dairy-free is challenging. However, there are recipes that use aquafaba (chickpea water) as a substitute for egg whites and plant-based butters, but results may vary.

Final Thoughts

Baking these Peppermint Chocolate Macarons Recipe is like a little adventure in your kitchen, but don’t let that scare you away. Once you nail the folding and resting steps, the results are unforgettable—a perfect balance of chewy, crisp, minty, and chocolatey in a dainty sandwich cookie. I’m always thrilled when I pull these from the oven fresh, and I bet you will be too. So grab your piping bag and some peppermint extract, and let’s make some magic happen!