Peppermint Macarons (Candy Cane Macarons)

If you’re looking for the ultimate festive cookie that brings elegance and flavor to your holiday table, peppermint macarons are the answer. These delicate French treats have the perfect balance of texture and taste, with crisp shells, a soft and chewy interior, and a refreshing peppermint buttercream sandwiched in between.

The highlight of these peppermint macarons is the crushed candy canes along the edges, adding both sparkle and crunch. With a little patience and a lot of holiday cheer, you’ll be able to make these bakery-worthy cookies right in your own kitchen.

Jump to:

• Why You’ll Love This Recipe
• Ingredients and Substitutions
• Step-by-Step Instructions
• Expert Tips and Troubleshooting
• Serving Suggestions
• Storage and Freezing
• Frequently Asked Questions
• More Holiday Macaron Recipes You’ll Love
• Share Your Peppermint Macarons
• Peppermint Macarons

The flavor of the season shines bright in every bite of these peppermint macarons, making them a holiday must-have.

this recipe

Why You’ll Love This Recipe

Festive and Impressive

Peppermint macarons are the kind of cookie that make people stop and say, “Wow.” They look like they came from a high-end bakery but are totally achievable at home if you follow each step. These are perfect for holiday cookie exchanges, dessert tables, or as edible gifts wrapped in cellophane bags with a bow.

Easy to Make with the Right Tips

French macarons may seem intimidating, but this guide breaks the process into manageable steps. With detailed tips on mixing, resting, baking, and assembling, even beginner bakers can succeed.

Flavor and Texture

Crisp on the outside, slightly chewy in the center, with a creamy peppermint buttercream filling, these macarons have it all. The crushed candy cane along the edge adds a little crunch and a festive touch you won’t want to skip.

Naturally Gluten-Free

Thanks to almond flour, these macarons are naturally gluten-free. They’re a great option for guests with dietary restrictions and add variety to your holiday dessert spread.

Ingredients and Substitutions

What You’ll Need for the Shells

• 1 cup powdered sugar (120 g)
• ¾ cup almond flour (84 g), sifted
• 3 large egg whites (90 g), room temperature
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar (100 g)

For the Peppermint Buttercream Filling

• ¼ cup unsalted butter, softened
• 1 cup powdered sugar (120 g)
• 1 teaspoon peppermint extract (or vanilla for a milder option)
• 1 tablespoon milk (use full-fat or heavy cream for extra richness)
• ½ cup crushed candy canes or starlight mints

Notes on Ingredient Quality

Use high-quality almond flour for the smoothest macaron shells. A super-fine grind, like Bob’s Red Mill, will make a noticeable difference. Always sift almond flour and powdered sugar together three times to remove any clumps and ensure a uniform texture.

Avoid liquid food coloring, as it can throw off the balance of the meringue. Use gel food coloring if you want to add a festive color to your shells.

Substitutions

• Swap peppermint extract for vanilla or almond if desired.
• Use vegan butter and non-dairy milk for a dairy-free version.
• If you don’t have cream of tartar, a small amount of lemon juice or white vinegar will help stabilize the egg whites.

Step-by-Step Instructions

Step 1: Sift the Dry Ingredients

Sift the almond flour and powdered sugar together three times. This step is non-negotiable. It ensures that your shells will be smooth, not grainy. Don’t rush it—triple sifting really makes a difference.

Step 2: Make the Meringue

In a clean metal or glass bowl, whip the egg whites on medium speed until they are frothy. Add the cream of tartar and continue whipping. Slowly add granulated sugar while whipping until stiff, glossy peaks form. Be careful not to overwhip or your meringue will become dry and difficult to fold.

Step 3: Macaronage

Add the sifted almond flour and powdered sugar mixture into the meringue. Gently fold using a spatula, pressing the mixture against the sides of the bowl. You’re aiming for a “lava-like” consistency—thick but flowing. When the batter ribbons off your spatula and disappears into the rest of the batter within 10 seconds, it’s ready.

Step 4: Pipe the Shells

Transfer the batter into a piping bag fitted with a round tip (like Wilton 12A). Pipe 1.5-inch circles onto a parchment-lined baking sheet or silicone macaron mat. Hold the bag straight up and avoid swirling to prevent peaks. Tap the baking sheet several times on the counter to remove air bubbles.

Step 5: Rest the Shells

Let the piped macarons sit at room temperature for 30 to 60 minutes. You should be able to gently touch the tops without batter sticking to your finger. This rest time forms a skin that helps prevent cracking and encourages the development of the signature macaron “feet” during baking.

Step 6: Bake

Preheat the oven to 325°F. Once you place the tray in the oven, reduce the temperature to 300°F. Bake for 9 to 12 minutes. The shells should rise with feet and not crack. Ovens vary, so keep an eye on them. If they don’t lift after 5 minutes, your oven may be too cool.

Cool on the tray for at least 10 minutes before attempting to remove them. If they stick, spray a bit of water between the baking sheet and parchment paper to loosen them with steam.

Step 7: Make the Filling

While the shells cool, prepare the peppermint buttercream. Beat the softened butter and powdered sugar until light and fluffy. Add peppermint extract and milk a little at a time until the desired consistency is reached. It should be spreadable but thick enough to hold its shape when piped.

Step 8: Assemble and Decorate

Pipe a generous teaspoon of buttercream onto the bottom of one shell, then top with another. Roll the exposed edge in crushed candy canes so they stick to the filling. This step adds festive flair and crunchy peppermint texture.

Step 9: Mature the Macarons

Place the assembled macarons in an airtight container and refrigerate for 24 hours. This maturing process softens the shell slightly and allows the flavors to blend. Bring them to room temperature before serving for the best texture.

Expert Tips and Troubleshooting

Tips for Success

• Use a kitchen scale for accuracy. Macarons are sensitive to small measurement errors.
• Always rest the piped shells before baking.
• Test your oven with an oven thermometer. Most ovens run hot or cold by a few degrees.
• Fold the batter just enough to get the right consistency. Under-mixing or over-mixing are the most common reasons for failed shells.

Common Problems and Solutions

Cracked Shells: Usually caused by skipping the resting period or baking at too high a temperature.
No Feet: Batter may have been overmixed, or the oven wasn’t hot enough.
Hollow Shells: Overwhipped meringue or too long in the oven can create air pockets.
Sticky Shells: Not baked long enough. Let them cool fully and use steam to help remove if needed.

Serving Suggestions

How to Serve

Arrange peppermint macarons on a holiday dessert platter with other seasonal cookies or package them in clear treat bags tied with red ribbon for homemade gifts.

What to Serve With

• Peppermint hot chocolate
• Vanilla bean tea
• Spiced chai lattes
• Eggnog or almond milk for a non-caffeinated option

These pairings bring out the holiday flavors and add warmth to every bite.

Storage and Freezing

How to Store

Keep macarons in an airtight container in the refrigerator for up to one week. For the best texture, let them sit at room temperature for 15 to 20 minutes before serving.

How to Freeze

Freeze macarons in a single layer on a tray. Once frozen, transfer them to a container or freezer bag with parchment paper between layers. They can be stored for up to three months. Thaw in the fridge overnight.

Frequently Asked Questions

Flavor Variations and Customizations

Dietary Swaps

• For a dairy-free version, use plant-based butter and milk in the filling.
• Want to reduce sugar? Use a sugar-free substitute like powdered erythritol for the buttercream.

Fun Flavor Twists

• Add a few drops of red gel food coloring for red shells.
• Use a chocolate ganache filling for a peppermint chocolate version.
• Add orange zest to the buttercream for a citrus-mint combo.

Holiday Themes

• Use red and green gel food coloring for a two-tone holiday macaron.
• Shape the piped batter into mini trees or candy canes.
• Add festive sprinkles on top before resting the shells.

More Holiday Macaron Recipes You’ll Love

If you’re as obsessed with holiday macarons as I am, you’ll definitely want to try these festive favorites:

• Christmas Macarons with Orange Ganache
• Santa Claus Macarons
• Peppermint Christmas Tree Macarons

These recipes are perfect for expanding your holiday baking lineup with unique flavors and beautiful designs.

Share Your Peppermint Macarons

Did you make these peppermint macarons? I’d love to see how they turned out! Tag me in your photos or pin your creation to your holiday board on Pinterest. Don’t forget to leave a comment with your tips, tweaks, and triumphs.

Happy baking, and may your kitchen be filled with the sweet scent of peppermint and sugar all season long.

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