There’s something irresistibly festive about a perfectly chewy yet crisp macaron with a cool peppermint twist and rich chocolate center. This Peppermint Chocolate Macarons Recipe strikes that magical balance, making it a standout treat worth your time in the kitchen.

The image shows four bright red macarons stacked in two columns on a white marbled surface. Each macaron has two smooth red shells with a rough edge and a thick creamy brown filling in the middle, topped with small white and red candy bits that add texture. Three macarons stand upright on the left side, stacked with two on the bottom and one on top, while the fourth macaron lies flat on its side just to the right of the stack. The background is soft and blurred with white and light gray tones. 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 made a ton of macarons over the years, but combining peppermint and chocolate in this way takes it to a whole new level. It’s not just about taste; it’s about the texture interplay and the joy of that little candy cane crunch on the edge.

Perfect Texture: Chewy inside with that iconic macaron "foot" and smooth crisp exterior every time.
Festive Flavor Combo: Peppermint meets rich chocolate in a buttery filling that feels indulgent but balanced.
Visual Appeal: Those delicate red-tinted shells with white chocolate accents make for a gorgeous holiday display.
Room for Creativity: You can easily adjust the peppermint intensity or chocolate richness to suit your preferences.

Ingredients & Why They Work

Each ingredient plays a crucial role to create those delicate shells and luscious filling. Paying attention to quality and technique here will set you up for success. Here are a few things I’ve learned about each main component.

Flat lay of a small pile of finely ground almond flour on a clean white ceramic plate, a mound of smooth powdered sugar in another white ceramic bowl, three whole uncracked brown eggs with clean shells, a small white ceramic bowl holding fine granulated sugar, a small dollop of vibrant red gel food coloring on a white ceramic dish, a sprig of fresh green peppermint leaves, a small white ceramic bowl filled with soft unsalted butter, a white ceramic bowl containing rich cocoa powder, a small white ceramic bowl with thick heavy whipping cream, and a scattering of crushed bright red and white peppermint candy cane pieces on a white ceramic plate, all arranged with perfect symmetry, placed 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: Opt for superfine almond flour or almond meal; it ensures your shells are smooth and tender without a gritty texture.
Powdered sugar: Sift it well with almond flour to keep the batter free of lumps, which helps the shells rise evenly.
Egg whites: Room temperature and properly beaten are essential for those light yet sturdy meringue shells.
Cream of tartar: Stabilizes the egg whites so your macarons hold their shape during baking.
Granulated sugar: Sweetens and provides structure in the meringue; add gradually to get to stiff peaks.
Red gel food coloring: Gel color is your best bet because it won’t water down the egg whites like liquid colorings do.
Peppermint extract: Adds that minty zing; a little goes a long way to brighten the flavor without overpowering.
Butter (unsalted): Softened for creamy smooth buttercream, which balances the strong peppermint and cocoa taste.
Unsweetened cocoa powder: Intensifies the chocolate notes in the buttercream making it rich but not cloying.
Heavy whipping cream: Thins the buttercream just enough for easy piping and silky texture.
Crushed candy canes: Adds delightful crunch and festive flair around the edges of your finished macarons.

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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

I love tweaking this Peppermint Chocolate Macarons Recipe depending on the occasion — sometimes dialing down the peppermint for a mellow hint, other times going full-on minty for a vibrant holiday treat. You should definitely feel free to play with the filling ratios and decorative touches to match your vibe!

Variation: One year, I swapped peppermint extract for orange zest and a splash of vanilla for a refreshing twist. It was a hit, showing how flexible these shells really are.
Dietary tweak: Use aquafaba (chickpea water) if you want an egg-free version, but be prepared for a slightly different texture.
Difficulty level: If you’re new to macarons, try piping smaller circles to make uniform bites that bake more evenly.

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

The image shows four bright red macarons on a white marbled surface. Each macaron has two smooth, rounded red shells with a slightly glossy finish. Between the shells is a thick layer of dark brown filling with a slightly rough texture. Around the filling edges, there are small white and red crushed candy pieces, adding a crunchy texture to the macarons. One macaron is cut in half, showing the inside filling and shell texture clearly. In the corner, two red and white striped candy canes lie diagonally. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sifting & Mixing the Dry Ingredients

Sift your almond flour and powdered sugar together—not once, but twice. I can’t stress enough how this step makes the batter smoother and helps the macarons come out flawless. It removes any clumps that could mess with the texture or appearance, so go slow and be thorough for the best results.

Step 2: Whip Up Perfect Meringue

Beat your room-temp egg whites and cream of tartar on medium-low speed until soft peaks form. Slowly add the granulated sugar and crank up the speed. The goal is stiff peaks that hold shape and don’t slip when you tip the bowl. Add in the food coloring and peppermint extract toward the end and give it a final whip. This step makes or breaks your macaron’s rise — so patience here is key.

Step 3: Folding the Batter - The Magic Motion

Gently fold a third of your dry mixture into the meringue with a spatula — slow and steady wins here to keep those lovely air bubbles. Fold until the batter flows off the spatula in a smooth figure-8 without breaking. It took me a few tries to find the right balance — overmix and you lose volume, undermix and your shells crack or won’t form feet.

Step 4: Piping & Resting

Scoop that batter into a piping bag with a large round tip and pipe neat little circles onto parchment paper or a silicone mat. Tap the baking sheet on your counter like you’re shaking out the air bubbles. Use a toothpick to pop any stubborn bubbles on the surface. Here’s the golden rule: let them rest for 30 to 60 minutes in a dry spot so the surfaces dry out and become slightly tacky — this creates that shiny smooth shell after baking.

Step 5: Baking to Perfection

Preheat your oven to a steady 315°F (157°C). I always use an oven thermometer to be sure because temperature fluctuations can ruin macarons. Bake each tray for about 17 minutes until they puff up and develop the classic "feet." Resist the urge to open the oven too soon — it can cause cracking or deflation!

Step 6: Cooling & Making the Filling

Once baked, cool the sheets on a rack for around 10 minutes before peeling your macarons off the parchment. The shells should come away cleanly—no sticking or crumbling. While they cool fully, whip up your peppermint chocolate buttercream: beat softened butter, powdered sugar, cocoa powder, peppermint extract, and heavy cream until luscious and pipeable.

Step 7: Assembling and Decorating

Pipe a generous dollop of buttercream on the flat side of half the macarons, then sandwich with the others. Roll the edges in crushed candy canes for that crunch and festive flair. It’s a showstopper, trust me.

Top Tip

Getting macarons right takes a little love and finesse, but I promise the payoff is worth it! After several batches, I’ve discovered these tips that make a huge difference.

Resting Time Is Crucial: Don’t rush the drying stage before baking; your shells won’t be smooth or glossy without it.
Use Gel Food Coloring: It won’t add unwanted moisture that could compromise the meringue’s stability.
Tap and Pop: Tapping the tray and popping bubbles ensures your shells won’t crack or have large holes.
Oven Accuracy Matters: Test your oven temperature with a thermometer — it’s the secret to consistent feet and texture.

How to Serve Peppermint Chocolate Macarons Recipe

peppermint chocolate macarons - Serving Suggestion

Garnishes

I adore rolling the finished macarons in crushed candy canes — it adds a beautiful crunch and that signature holiday pop of color. Sometimes, I lightly dust with edible silver glitter for a sparkly finish when serving at parties.

Side Dishes

Pair these peppermint chocolate macarons with a steamy cup of hot cocoa or a peppermint mocha to really elevate the festive experience. They also complement fresh fruit platters or a mild cheese board for a balanced party spread.

Creative Ways to Present

For holiday gatherings, I like arranging them in a pretty tiered stand or nestled in clear glass jars tied with ribbon. Individually wrapped in cellophane bags with a sprig of mint or candy cane is a charming gift idea too!

Make Ahead and Storage

Storing Leftovers

Store your macarons in an airtight container at room temperature for up to 3 days for optimal texture. I usually refrigerate mine for up to a week if keeping longer, but bring them to room temp before serving to revive that perfect softness.

Freezing

Freezing is a lifesaver here! I let the assembled macarons rest at room temperature for 8–12 hours before freezing in airtight containers. When you want to enjoy them, thaw in the fridge a few hours ahead — they maintain flavor and texture beautifully.

Reheating

Since macarons are best enjoyed at room temp, I avoid reheating. Just let frozen or refrigerated macarons sit out for about 30 minutes to an hour before serving to bring back their ideal chew and flavor.

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

Liquid food coloring isn’t recommended because it adds moisture, which can prevent the egg whites from whipping properly and affect the macaron’s texture. Gel food coloring is the best choice as it doesn’t interfere with the batter’s consistency.

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

Resting allows the piped shells to dry and form a tacky skin. This step is crucial for avoiding cracked shells and helps develop that smooth, shiny surface once baked. Skipping this can result in uneven texture and appearance.

How do I know when I’ve folded the batter enough?

The batter should flow slowly off the spatula and form a thick ribbon in the shape of a figure 8 without breaking. It’s a balance between deflating enough to remove some air but still keeping enough volume for rise. Overmixing leads to flat, dense macarons.

How long will these peppermint chocolate macarons keep?

At room temperature, they stay fresh about 3 days. In the refrigerator, they last up to a week stored airtight. For longer storage, freeze for up to two months. Proper storage preserves both texture and flavor.

Final Thoughts

This Peppermint Chocolate Macarons Recipe holds a special place in my kitchen — it’s a blend of challenge and joy, a way to bring smiles and warm memories around holiday tables. I encourage you to try it, because once you master these macarons, you’ll have a festive classic that impresses every time, and trust me, your friends will be asking for more.