Peppermint Macarons (Christmas Macarons)

Peppermint Macarons are the centerpiece of my Christmas cookie plates. Melt-in-your mouth French macarons made with the flavor of the season: peppermint.

close up of a macaron sandwich with text overlay


 

Christmas Macarons

Macarons seem to be making a big comeback, seen in pastry shops, food blogs, gracing the dessert menus in the most exclusive restaurants, served in lieu of cake at weddings and now… in your home.

Often intimidating to prepare, the home cook tends to shy away from challenging their pastry skills.

The classic French cookie sandwich, recette macaron, isn’t particularly difficult to make, however there aren’t shortcuts for the tedious steps. I do suggest reading this whole post (sigh) so you have a clear picture of how to make macarons.

Peppermint Macaron Recipe Ingredients

The simple ingredient list is short, but pay special attention to the almond flour.

  • Powdered Sugar– a fine grain of sugar that is used in the cookie shells and the buttercream filling.
  • Almond flour – Different brands have different mill sizes, to make sure it is all fine and you don’t have clumpy macarons, we sift it to get rid of any larger grains. Bob’s Red Mill is my favorite. You want something that is closer to powdered sugar and less like saw dust.
  • Egg whites– for the meringue/macaron base.
  • Cream of tartar– This helps to stabilize the egg whites and keep nice, stiff peaks.
  • Granulated sugar- Helps to give them body.
  • Butter– Used as the base for a buttercream in the filling.
  • Vanilla or Peppermint Extract– For flavoring the buttercream filling.
  • Milk– To thin out the filling. I like full fat or even heavy cream, but use any fat percentage you prefer.
  • Peppermint Candy– Use candy canes or starlight mints, crushed, which is why they are sometimes called candy cane macarons.
  • Gel Food Coloring- If you do want to tint the shells or the frosting, use a small amount of gel coloring which will help keep the batter stable better than a liquid color.
peppermint macarons in crushed candy on a white plate

How to Make Peppermint Macarons

Making macarons comes in several steps. While it isn’t hard or that hands-on, it is time consuming.

Step 1: Sift the Dry Ingredients

  1. Do not skip this step and yes, I do it THREE times. Sifting ingredients not only ensure that they are evenly combined and distributed, but in this case that any larger, uniformly sized bits are sectioned out and that the ingredients are aerated. In a pinch you can also shake it through a fine mesh sieve, but a sifter is by far better.

    Some recipes ask you to pulse these in a food processor and I used to do this as well, but if you have the correct texture and mill size of almond flour, this is not necessary. Food processors can also activate the naturals oils in almond flour and impact the texture and ability for shells to rise.
sifted almond flour and powdered sugar in a bowl

Step 2: Make the French Meringue

  1. In the bowl of a stand mixer or a large bowl, whip the egg whites on medium speed until white and frothy with soft peaks. Add the cream of tartar and continue to whip until mixture has increased in size. Continue to whip and add the granulated sugar, continue whipping until mixture is stiff and peaks form and stand on their own without falling. Do not over whip, it can fall if you do!
stiff meringue on a whisk attachment

Step 3: Macaronage (What is THAT?)

  1. At this point, sift almond flour mixture for a third time directly into the meringue base. Fold by hand using a rubber spatula and gently to prevent it from deflating. Do not use the electric mixer or you risk losing the air you created by whipping them.

Step 4: Pipe the Shells & Develop Skin (Rest)

  1. Prepare a large pastry bag with a round tip and fill with the macaron batter. Pipe 1 ½ rounds to a parchment paper lined cookie sheet or use a silicone baking sheet with the templates. Attempt to whip the tip around and prevent little nubs on the tops of the macaron shells.
  2. Tap baking sheet several times on the counter to get air bubbles out. Allow to sit at room temperature for 30-60 minutes. This allows them form a skin which bakes them higher and fluffier. It also is the process that will result in “feet” or the little ruffled edge around the bottom. The amount of time needed for skin to form depends on many factors, one being humidity. Gentle touch the piped macaron and if it sticks, they need more time. If your finger doesn’t stick, the skin has formed and they are ready to be baked.
piped macaron shells on a silicone mat

Step 5: Bake & Cool

  1. At the same time that you place your cookies into the oven, reduce the heat and bake for 10-12 minutes or until meringues are crispy on the outside and baked into the classic meringue shape with a little ridge along the bottom. These are called good feet.
  2. Turn off the oven and allow them to cool with it cracked. Macarons should easily twist off parchment paper, but if not, spray water between parchment paper and baking sheet, the steam will release the cookies.

Step 6: Make the Macaron Filling & Assemble

  1. Combine the softened butter, powdered sugar and vanilla extract. Add the milk, 1 teaspoon at a time, until frosting is a spreadable consistency. Add slowly to prevent it from being too thin. Leave at room temperature until ready to assemble. Place the frosting into a piping bag.
  2. Add a heaping teaspoon of frosting between two cookies. Make sure you have enough in the center that frosting oozes out the side; this will be what candy canes crumbles will stick to.
  3. Spread crushed candy canes on a plate or in a shallow bowl. Roll the sides of macarons in crumbles, allowing them to stick to center frosting.

Step 7: Maturing

  1. After the cookie sandwiches are assembled, place them in an airtight container and into the refrigerator. Maturation involves letting your filled macarons rest for a specific duration, enabling the filling to imbue the shells with flavor and gently soften them. Macaron shells are also pretty tasteless, it is more about texture, so this gives them more personality from the bolder filling.

Simple Macaron Recipe Tips & Variations

Understanding the basic anatomy of the perfect macaron helps. Here is some basic knowledge so you can make easy macarons.

  • First comes the ingredients. Originating in Europe, many macaron recipes call for caster sugar, a grain size somewhere in between US granulated sugar and powdered sugar. This is challenging to find in the states, so this recipes just uses the standard granulated and powdered sugars and still turns out perfectly.
  • Macarons also call for almond flour or almond meal. You can usually locate this in the baking section of your grocery store near the flour, but in a much smaller bag especially since gluten-free diets have become so popular. You will want one with a super fine mill. I like the Bob’s Red Mill Brand. The weight of the almond flour is necessary in achieving a light and slightly chewy peppermint cookies. It also makes these macarons a gluten-free cookie recipe. Double win! 
overhead of peppermint macarons in crushed peppermint candy
  • Fresh eggs do the best job of creating soft, stiff peaks. Some macaron makers opt to use a slightly different recipe and use almond paste for the distinct macaron cookie flavor, but honestly, after you add peppermint, it would drown out anyhow.
  • Add colors to your macaron base, but wait to add flavor to the cream center. Use gel food colors to not disrupt the fragile weight of meringue. Using liquid food coloring might impact the consistency and effect baking properly.
  • Filling for macarons also vary from classic buttercreams, to jams, lemon curd and even frothy, meringue based icings. This largely depends on personal preference. I prefer a buttercream, as it literally melts in your mouth.
  • Just like meringue, macarons are super finicky about the oven and need to be at just the right temperature for an exact amount of time to allow it to crisp, but not dry out and crack. Because of this, avoid making macarons on overly humid, rainy or snowy days. The moisture will prevent them from baking and crispy, leading to chewy macarons.

Make-Ahead & Storage

How Do You Store Macarons?

Store macarons in an airtight container at room temperature for up to two days, or in the refrigerator for up to one week. Storing them in the fridge ensures that the shells keep their signature texture.

Can you Freeze Macarons?

To freeze macarons, arrange them in a single layer on a baking sheet and place them in the freezer until they are firm. Once frozen, transfer the macarons to an airtight container or a freezer bag, separating layers with parchment paper, and store them in the freezer for up to three months.

overhead of two small loaf pans with macaron cookie sandwiches

Christmas Macaron Recipe FAQs

Should macarons be chewy or crunchy?

Macarons should have a delicate, crisp outer shell and a slightly chewy interior. The ideal macaron strikes a balance between a crispy texture and a soft, chewy center.

Which sugar is best for macarons?

We use a blend of powdered sugar and granulated to make for a soft and chewy cookie base.

What does a perfect macaron look like?

A perfect macaron should have a smooth, glossy, and uniform outer shell with distinct “feet” at the bottom. The top and bottom shells should adhere without cracks, and the interior should be moist and slightly chewy, with a well-defined filling.

How long should macarons sit before baking?

We have found that 30 minutes is a good amount of time for this recipe. You can let them sit a little longer if it is a humid day. Allowing macarons to sit before baking, a process called “resting,” helps them develop a dry, thin skin on the surface. This skin is essential for achieving the characteristic smooth, domed appearance and “feet” during baking, resulting in the perfect macaron texture.

Why did my macarons crack?

Macarons can crack during baking due to several factors, such as over mixing the batter, not resting the macarons long enough to develop a dry surface, or uneven oven temperature. Proper technique, including careful mixing and resting, can help prevent cracking and result in smoother macarons.

Are French macaron cookies the same as Macaroons?

Macarons and macaroons distinguish themselves through their visual, flavor, and textural characteristics. Macarons are colorful meringue-based sandwich cookies, while macaroons are drop cookies crafted with shredded coconut.

Is French meringue the same as Swiss Meringue?

No, French meringue and Swiss meringue differ in their preparation methods. French meringue is made by gradually adding sugar to whipped egg whites, while Swiss meringue involves whisking egg whites and sugar over gentle heat before whipping into stiff peaks. Macarons require the French method.

collage of macaron sandwiches for pinterest

More Christmas Recipes

Macarons are a pretty hard recipe, so here are some easy Christmas recipes.

santa cookies close up

Santa Cookies

5 from 15 votes
If you're looking an an easy, no-bake Christmas cookie, check out my Nutter Butter Santa Cookies! They're super festive, and simple to make.
See The Recipe!
pile of christmas fudge

Christmas Fudge (Almond Fudge)

4.70 from 10 votes
There is no better classic fudge recipe than this Christmas Fudge! Basically an almond fudge topped with festive sprinkles, it's perfect for cookies trays!
See The Recipe!
peppermint macarons in crushed candy on a white plate

Peppermint Macaron Recipe

4.31 from 62 votes
Peppermint Twist Macarons are an easy macaron recipe with a buttercream filling. Perfect recette macarons for Christmas cookies and holiday parties. 
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 20

Ingredients

Cookies:

Filling

Instructions

Make the Macarons:

  • Sift together the powdered sugar and almond flour. Discard any large bits.Sift again. Set aside.
  • In the bowl of a stand mixer or a large metal mixing bowl, whip the egg whites until white and frothy. Add the cream of tartar and continue to whip until mixture has increased in size.
  • Continue to whip and add the granulated sugar, continue whipping until mixture is stiff and peaks form and stand on their own without falling.
  • At this point, sift almond flour mixture for a third time directly into the meringue base. By hand, mash the dry ingredients into the meringue, pressing against the sides and fold.
  • Prepare a large pastry/frosting bag with a ¾ inch round tip (Wilton 12A) and fill with meringue. Pipe 1 ½ rounds to a parchment paper lined baking sheet or use a silicone baking sheet with macaron templates. Attempt to whip the tip around and prevent little nubs on the tops.
  • Tap baking sheet several times on the counter to get air bubbles out. Allow to sit at room temperature for 1 hour.
  • Preheat the oven to 300°F.
  • Bake for 9-10 minutes or until meringues are crispy on the outside and baked into the classic meringue shape with a little ridge along the bottom (feet).
  • Remove and allow to cool for 10 minutes before removing them from the baking sheet. Macarons should easily twist off parchment paper, but if not, spray water between parchment paper and baking sheet, the steam will release the cookies.
  • Allow to cool fully before attempting to sandwich.

Make the Filling:

  • Combine the softened butter, powdered sugar and vanilla extract. Add the milk, 1 teaspoon at a time, until frosting is a spreadable consistency. Leave at room temperature until ready to assemble.
  • Add a heaping teaspoon of frosting between two cookies. Make sure you have enough in the center that frosting oozes out the side; this will be what candy canes crumbles will stick to.
  • Spread crushed candy canes on a plate or in a shallow bowl. Roll the sides of macarons in crumbles, allowing them to stick to center frosting.
  • Store the peppermint twist macarons in refrigerator. 
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Nutrition

Calories: 112 kcal, Carbohydrates: 18 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 20 mg, Sugar: 16 g, Vitamin A: 70 IU, Calcium: 10 mg, Iron: 0.2 mg
Author: Jessica Formicola
Calories: 112
Course: Dessert
Cuisine: French
Keyword: christmas macarons, easy macaron recipe, peppermint macarons
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
stacked macaron sandwiches with text overlay

Also check out some of the best holiday cookies of the season!

Caramel Macchiato Cookies from Home.Made.Interest.

Chocolate Crinkle Peppermint Blossoms from Real Housemoms

Chocolate Frosted Christmas Cookies from Real Housemoms

Chocolate Peppermint Cookies from Around My Family Table

Chocolate Peppermint Crunch Cookies from Real Housemoms

Christmas Crinkle Cool Whip Cookies from Bread Booze Bacon

Christmas Mint Cookies from Cooking on the Front Burner

Christmas Sugar Cookies from Liz on Call

Eggnog Biscotti from Real Housemoms

Loaded Christmas Cowboy Cookies from Flavor Mosaic

Melt in Your Mouth Shortbread Cookies from The Endless Meal

Mexican Hot Chocolate Shortbread from Bread Booze Bacon

Molasses Sugar Cookies from Real Housemoms

Monster Cookie Bars from Dinner at the Zoo

No Bake Peanut Butter Cookie Treats from Pink Cake Plate

Oreo Cake Ball Christmas Tree from The Cards We Drew

Penguin Cookies from Delightful E Made

Peppermint Candy Cane Cookies from Self Proclaimed Foodie

Peppermint Oreo Truffles from It Is a Keeper

Red Velvet Ooey Gooey Bars from A Night Owl

Salted Caramel & Pecan Thumbprint Cookies from Real Housemoms

White Chocolate Dipped Cherry Shortbread Cookies from Frugal Foodie Mama

Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

  1. 5 stars
    Thank you for great instructions, Jessica. I made macarons for the first time today & the first two sheets came out great. The last two sheets, however, cracked & didn’t rise properly.Do you know if it’s a problem that the batter sat out at room temperature for over an hour? Can’t figure it out!

    1. 5 stars
      Hi Christy, That could certainly be the case. Just that it dried out a little too much. It could also be your oven. Do you have a separate thermometer in your oven? Sometimes the temp can vary when you have it on longer.

  2. These look delicious, but is there a substitute I can use for the almond flour? I’m allergic to almonds, so I can’t make the recipe as written. Can I substitute regular flour? Thanks!

    1. Hi Linda,

      Unfortunately, the main ingredient in macarons is always almond flour/meal. Substituting regular flour will drastically change the texture and consistency. I’m honestly not sure how they would turn out, probably more dense and cookie-like instead of fluffy and chewy. If you do try it, please let me know how they turn out.

      Jessica

  3. 5 stars
    Your Peppermint Twist Macarons look amazingly delicious. I’ve never attempted to make macarons but now that I have read your post I’m putting them on my ‘must make’ list for 2015. Pinning/sharing.

    Happy Holiday!

  4. These sound just incredible! I shared them on The Love Nerds page and can’t wait to try them myself.

  5. 5 stars
    I can’t bake to save my life but these look and sound amazing!! I will be passing them onto my sister, aka. the Baker.

  6. I had problems making a simple pan of brownies the other day, so I probably will not attempt these….but I will continue to gaze in their glorious-ness. These are beautiful!

  7. You know I have never had a macaron before but you make them look so delicious I might need to make some!

  8. 5 stars
    I’m a huge fan of peppermint! It’s one of my true favorites and I eat it year around. No reason to save something so delicious just for once a year, lol. I really have to try to do these, so I can enjoy them all year round 🙂

  9. These look beautiful! You are right, I would have thought they were hard to make, but with your instructions, it doesn’t seem too bad. I might have to give it a try this year or just stop by your house for some. 😉

  10. 5 stars
    Jessica, these are just gorgeous! Pinning, yumming and I just shared to my Facebook page too! I would so love it if you would share them with us at Foodie Fridays!