There’s something magical about a perfectly crisp yet chewy macaron, especially when it’s infused with that cool, refreshing peppermint and luscious chocolate flavor combo. This Peppermint Chocolate Macarons Recipe captures that holiday spirit beautifully, making it a showstopper whether you’re treating yourself or impressing guests.

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 love how this recipe marries peppermint’s cool brightness with rich chocolate in those delicate little bites. It’s a bit of a challenge, sure, but the reward is so worth it—the perfect balance of texture, flavor, and even a festive pop of red in every macaron shell.

Flawless Texture: The shells come out crisp on the outside with that coveted chewy center that macarons are famous for.
Seasonal Flair: Peppermint adds a fresh, festive twist that brightens the rich chocolate buttercream filling perfectly.
Impressive But Doable: I’ll walk you through every detail, so you can avoid the typical macaron pitfalls and impress from the first batch.
Show-Stopping Presentation: Crushed candy canes add that finishing crunch and a visual wow that’s perfect for holidays or special occasions.

Ingredients & Why They Work

Each ingredient in this Peppermint Chocolate Macarons Recipe plays an essential role—from getting that smooth, airy shell to creating a creamy, minty chocolate filling. Using quality and fresh ingredients makes a noticeable difference, especially with delicate macarons.

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: The base of your macaron shells—make sure it’s finely ground and sifted well to avoid gritty texture.
Powdered sugar: Helps create that silky smooth shell and combines seamlessly with almond flour.
Egg whites: Key for volume and the meringue structure—room temperature whites whip much better.
Cream of tartar: Stabilizes the egg whites so they hold their peaks longer and don’t collapse.
Granulated sugar: Sweetens and helps form stiff peaks in the meringue.
Red gel food coloring: Gives that festive pop of color without adding extra liquid (liquid food colorings can deflate the meringue).
Peppermint extract: For that unmistakable cool flavor, both in the shells and the buttercream filling.
Unsalted butter: The creamy base of the frosting—be sure it’s softened for easy mixing.
Unsweetened cocoa powder: Brings rich chocolate flavor that balances the peppermint.
Heavy whipping cream: Adjusts the buttercream’s consistency so it’s luscious but spreadable.
Crushed candy canes: Adds crunch and visual appeal, enhancing both texture and festive flair.

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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 like to play around with the peppermint intensity—sometimes I add a little extra extract to the filling for a louder mint punch. You could also swap the red gel for green if you want a different holiday vibe, or even try dark chocolate chips folded into the buttercream for a texture surprise.

Variation: One year, I swapped peppermint for orange extract and dusted the shells with edible gold powder, which turned these macarons into a classy winter treat perfect for New Year's Eve.

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: Sift and Prep for Silky Smooth Shells

Start by sifting the almond flour and powdered sugar—not just once, but twice. I learned early on that this extra step really prevents lumps and graininess in the shells. It also helps the batter fold more evenly. Set this aside while you whip up your egg whites.

Step 2: Whip the Egg Whites Just Right

Whip your room temperature egg whites with cream of tartar until you see soft peaks, then gradually add granulated sugar and beat until stiff peaks form. Adding your red gel food coloring and peppermint extract at the end helps maintain that fluffy, stable meringue. You want to be able to hold the bowl upside down without the peaks falling—this is your macaron batter hero moment.

Step 3: Fold to Perfection

Gently fold a third of your dry mix into the meringue using a spatula, then add the rest. The goal here is a batter that flows off the spatula in a slow “figure-8” motion without breaking. Don’t rush or overmix—losing those air bubbles means flat macarons, and nobody wants that.

Step 4: Pipe, Tap, and Rest

Load your batter into a large piping bag and pipe neat circles onto parchment paper or a silicone mat. I pipe about one to one and a half inches wide for perfect bite-size treats. Don’t forget to tap your baking sheet multiple times on the counter to pop any air bubbles. If any bubbles stubbornly cling to the surface, pop them gently with a toothpick.

This next step is crucial: let your piped macarons sit undisturbed in a dry spot for 30 minutes to an hour until their surface is no longer sticky to the touch. This drying step is what gives you that smooth, shiny top and the iconic “feet” during baking.

Step 5: Bake with Care

Preheat your oven to 315°F (157°C). Bake your macarons one tray at a time for about 17 minutes. They’re done when they’ve risen with those signature feet, and you can gently lift them off the parchment leaving very little residue behind. Keep the oven door closed until the final moments—opening it early can wreck your delicate shells.

Step 6: Craft the Peppermint Chocolate Buttercream Filling

Beat softened butter until creamy, then gradually mix in powdered sugar, cocoa powder, peppermint extract, and heavy cream. Start with one tablespoon of cream and add a little more if it’s too thick. The final buttercream should be silky and pipeable, not stiff or clumpy.

Step 7: Assemble and Decorate

Pipe the peppermint chocolate buttercream onto half of the cooled macaron shells, then sandwich with the remaining halves. Roll the edges gently in crushed candy canes for a festive crunch and charming appearance. This final touch elevates your macarons from delicious to downright irresistible!

Top Tip

From my many attempts and kitchen experiments, a few tricks made all the difference in getting these peppermint chocolate macarons absolutely right. These tips have saved me from baking heartbreak more than once!

Patience on Resting: Don’t skip or rush the drying step before baking—macarons without a dry skin won’t rise properly or get those lovely feet.
Room Temperature Egg Whites: I never whip frozen or cold whites—they reach stiff peaks quicker and better at room temp.
Use Gel Food Coloring: It adds vibrant color without adding liquid, which can mess with your meringue’s stability.
Oven Temperature Check: Oven temps vary! An oven thermometer ensured I baked at the right heat, preventing cracked shells or no feet.

How to Serve Peppermint Chocolate Macarons Recipe

peppermint chocolate macarons - Serving Suggestion

Garnishes

I love the crunch and sparkle candy cane pieces add around the edges—it’s festive and texturally exciting. Sometimes I dust the tops lightly with edible glitter for a holiday party or drizzle a little melted dark chocolate over the finished macarons for added decadence.

Side Dishes

These peppermint chocolate macarons pair beautifully with a glass of chilled milk (classic!), a hot cup of peppermint tea, or even a robust espresso if you’re after a contrast of flavors. For gatherings, I like to serve them alongside a cheese plate with mild cheeses and fresh fruit to balance out the sweetness.

Creative Ways to Present

For special occasions, arranging these macarons in a pretty tiered dessert stand instantly makes an impression. I’ve also wrapped them individually in clear cello bags tied with red and green ribbons as edible gifts. Another fun idea: build a macaron wreath on a cake board using extra crushed candy canes and festive greenery for a holiday centerpiece that’s as tasty as it is beautiful.

Make Ahead and Storage

Storing Leftovers

Store your macarons in an airtight container at room temperature for up to three days, but I find the flavor and texture last longer and even improve after a couple of days in the fridge, up to a week. Just be sure to let them come to room temp before serving—the texture is worth the wait.

Freezing

I often freeze both assembled macarons and separate shells. After assembling, I let them sit at room temp for about 12 hours, then pack them airtight in layers with parchment paper. Thaw gently in the fridge for a few hours before serving. They freeze beautifully without compromising that perfect chewy texture.

Reheating

Macarons don’t really need reheating. If you want to freshen them up a bit, just set them out at room temperature for 20 minutes. Avoid microwaving, which can make them chewy or gummy. Enjoy their delicate texture best served cool or slightly chilled.

Frequently Asked Questions:

Can I use liquid food coloring instead of gel for the macarons?

It’s not recommended to use liquid food coloring because it adds extra moisture to the egg whites, which can prevent them from whipping up properly and affect the texture of your macaron shells. Gel food coloring is concentrated and won’t disrupt the meringue's consistency.

What causes macarons to crack or not rise properly?

Cracked macarons or those that fail to develop feet usually mean the batter was either under-mixed or over-mixed, or the piped shells didn’t dry long enough before baking. Also, oven temperature plays a role—too hot or uneven heat can cause issues. Preheating and letting the shells rest are essential steps.

Can I make this recipe dairy-free or vegan?

Traditional macarons rely on egg whites, so making a fully vegan version is tricky, but you could experiment with aquafaba as a substitute. For dairy-free, swap butter in the filling with vegan margarine or coconut oil. The texture and flavor may differ but can still be delicious with adjustments.

How long can I store assembled macarons?

Assembled macarons keep best in an airtight container in the fridge for up to 7 days. Let them warm to room temp before eating. For longer storage, freeze them and thaw in the fridge as needed.

Final Thoughts

This Peppermint Chocolate Macarons Recipe holds a special place in my kitchen arsenal—a blend of technique, patience, and flavor that always means a little celebration is near. I hope you enjoy making and sharing these as much as I do. Trust me, once you master the steps and taste that perfect peppermint-meets-chocolate bite, these will become a favorite in your repertoire too.