This recipe for peppermint macarons has been a holiday tradition in my kitchen ever since I first attempted the notoriously fussy French sweet a few winters ago. I learned to love the ritual: sifting almond flour and powdered sugar until they feel like dust, whipping egg whites to glossy peaks, and waiting patiently for the shells to form a delicate skin. The peppermint version became a favorite after I paired the clean, crisp flavor of peppermint with the nutty almond shell; the contrast of cool mint and tender crunch always brings a bright, festive note to dessert plates.

I discovered this variation during a holiday cookie swap when a friend brought minty sandwich cookies that were impossibly light. I adapted my usual method—careful folding, measured drying time and a gentle bake—and the result was a tray of glossy, slightly crisp shells with chewy centers. Once assembled with a simple peppermint buttercream, they turned into bite-size wonders that disappear fast at parties. The technique matters more than you might expect; when each step is done with attention, these come out consistent and stunning.

Ingredients

• Almond flour (1 cup): Finely ground almond flour yields smooth shells. Look for blanched, finely milled almond flour (Bob's Red Mill or King Arthur are reliable). If your flour is coarse, pulse briefly in a food processor then sift to avoid gritty shells.
• Powdered sugar (1 3/4 cups for shells): Sifted to remove lumps. Confectioners' sugar combines with almond flour to give that smooth French macaron surface and consistent structure.
• Egg whites (3 large): Room temperature whites whip to higher volume. For best stability, separate whites 24 hours ahead and leave uncovered in the refrigerator to slightly age, then bring to room temperature before whipping.
• Granulated sugar (1/4 cup): Added gradually while whipping to stabilize and sweeten the meringue. Use superfine if available for a silkier meringue.
• Peppermint extract (1/2 teaspoon for shells, 1 teaspoon for filling): Pure peppermint extract provides a clean mint flavor. Start with less—the extract is potent—and adjust for the filling to taste.
• Pinch salt: Helps stabilize egg whites and enhances flavor.
• Food coloring (optional): Gel colors are best to avoid thinning the batter. A tiny dot of green or red gives festive color without affecting texture.
• Unsalted butter (1 cup for filling): Softened to room temperature for a creamy buttercream. European-style butter gives a richer flavor.
• Powdered sugar for filling (3-4 cups): Adjust to reach your preferred sweetness and piping consistency—start with 3 cups and add more if you want a stiffer filling.

Instructions

Prepare and sift dry ingredients: Preheat oven to 300°F (150°C). Line baking sheets with parchment paper or silicone mats. Sift almond flour and powdered sugar together into a large bowl at least twice to remove any lumps and aerate the mixture; this step is crucial for smooth shells and takes about 5 minutes. Whip the egg whites: In a clean, grease-free bowl, whip room-temperature egg whites with a pinch of salt until foamy on medium speed. Gradually add granulated sugar about one tablespoon at a time and increase speed to high until stiff, glossy peaks form. This will take 6–8 minutes with a stand mixer. Test by lifting the whisk—peaks should hold shape without drooping. Macaronage—fold to the right consistency: Gently fold one-third of the sifted almond-sugar mixture into the meringue to lighten it, then add the remaining mixture in two additions. Add peppermint extract and food coloring if using. Fold using a spatula with a figure-eight motion, turning the bowl as you go. Stop when the batter flows like lava and can form a ribbon that melts back into the batter within 10–15 seconds. Over-mixing will produce flat shells; under-mixing results in peaked tops. Pipe and rest: Transfer batter to a piping bag fitted with a 1/2-inch round tip. Pipe uniform 1-inch rounds spaced 1 inch apart. Tap the tray firmly against the counter twice to release air bubbles. Let the piped shells rest at room temperature 30–60 minutes until a thin skin forms and they are no longer tacky to the touch—this resting step helps develop feet during baking. Bake and cool: Bake in the preheated oven for 15–20 minutes, rotating pans halfway through for even color. Shells are done when they have risen slightly and the tops are glossy and firm; they should not brown. Remove from oven and let cool completely on the tray before removing to avoid breaking delicate shells. Make the peppermint buttercream: Beat softened butter until smooth. Gradually add 3 cups of powdered sugar on low speed, then increase speed and beat until creamy. Add 1 teaspoon peppermint extract and a tablespoon of milk or cream if needed to reach piping consistency. Taste and add more powdered sugar or extract if desired. Pipe the filling onto half the shells and sandwich with remaining shells. Chill briefly to set.

Storage Tips

To preserve texture, store assembled macarons in a single layer in an airtight container. Refrigerate for up to three days; chilling improves the texture as the filling softens the shells slightly, creating the classic chewy interior. For longer storage, freeze unfilled shells in a rigid container separated by parchment for up to three months. Thaw frozen shells in the refrigerator for several hours before filling to avoid condensation. When transporting, use a rigid box and keep containers level to prevent sliding—these are delicate and will crack under pressure.

Ingredient Substitutions

If you must swap ingredients, use the following guidelines: for almond flour, you can try superfine hazelnut flour for a nuttier flavor, but expect a darker shell and slightly different texture. For a dairy-free filling, substitute vegan butter and a splash of non-dairy milk—consistency will vary, so adjust powdered sugar. If you prefer a lighter mint, use peppermint oil sparingly (it’s more concentrated than extract). Avoid substituting almond flour with all-purpose flour; the structure and texture depend on finely ground nuts.

Serving Suggestions

Serve these as a festive dessert on a small platter with coffee, hot cocoa or a glass of dessert wine. For holiday gatherings, arrange them with small clusters of crushed candy cane sprinkled on top of the filling before closing the sandwich. They also pair beautifully with light citrus sorbets or a simple pot of Earl Grey tea. For gifting, stack in boxes with parchment separators and include a small note about refrigeration to keep the recipient informed.

Cultural Background

Macarons originate from France and are distinct from the older macaron which historically was a single almond cookie. The modern sandwich-style version with ganache or buttercream filling became popular in Parisian patisseries in the early 20th century. The technique blends Italian and French meringue methods and showcases how simple ingredients—almonds, sugar and egg whites—become refined treats through technique and attention to detail. The peppermint flavor is a contemporary twist, popular for winter holidays.

Seasonal Adaptations

Adjust flavors and colors for seasons: swap peppermint for lavender or lemon in spring, or cinnamon and maple in fall. For a winter theme, fold crushed candy cane into the buttercream and use red or green gel coloring for shells. Summer gatherings invite lighter pairings—consider a citrus buttercream or replace peppermint with fresh basil-infused buttercream for an herbaceous variation. Temperature affects drying time; in humid months extend the resting time until skins form.

Meal Prep Tips

For larger batches, prepare shells a day ahead and store unfilled in a single layer covered with plastic wrap in the refrigerator. Make the buttercream up to two days in advance and keep it chilled; bring to room temperature and re-whip briefly before piping. When assembling for events, fill and sandwich up to 24 hours ahead—the flavors meld beautifully and the texture becomes ideal. Use clear labeling with date and contents to manage frozen and chilled items in your kitchen efficiently.

These peppermint macarons are a small labor of love that reward patience with elegance and bright flavor. Whether you bake them for a gathering, a gift, or your own afternoon treat, the payoff is beautiful cookies that taste as good as they look. I hope this guide helps you take on macarons with confidence and a bit of holiday cheer.