I still remember the first time I made these Peppermint Chocolate Macarons — my whole kitchen smelled like a holiday candy shop. They’re light, chewy, and filled with rich chocolate and cool peppermint. Just one bite feels like winter in dessert form.

The chocolate shell has that perfect crisp edge, and the peppermint filling gives it a fresh, cozy twist. It’s such a fun mix — sweet, minty, and fancy but not hard to make. I always make them when I want something festive but simple.

If you love chocolate and mint together, this one’s a must-try. They’re cute, delicious, and perfect for gifting or just enjoying with hot cocoa. Every bite feels like a little holiday celebration.

So grab your whisk and some peppermint extract, and let’s make these Peppermint Chocolate Macarons. They’re my favorite holiday treat, and once you taste them, you’ll know why.

Why You’ll Love This Recipe

Festive Flavors: The peppermint filling paired with chocolate shells is a winter wonderland in every bite.
Elegant and Impressive: These macarons are as stunning to look at as they are delicious, making them ideal for special occasions.
Customizable: Adjust the peppermint intensity or add a twist by incorporating crushed candy canes for added texture.
Make-Ahead Friendly: These macarons taste even better after resting, making them perfect for prepping ahead.
Gluten-Free Treat: Naturally gluten-free, they’re a delightful dessert for everyone to enjoy!

Required Kitchen Tools

To achieve macaron perfection, you’ll need the right tools:

Kitchen Scale: Precision is crucial for macarons, and measuring ingredients by weight ensures accuracy.
Sifter: To achieve smooth, lump-free shells.
Electric Mixer: A hand or stand mixer is essential for whipping the meringue.
Piping Bag and Round Tip: For even, uniform macaron shells.
Baking Sheets and Silicone Mats: Nonstick mats help the macarons bake evenly and prevent sticking.
Mixing Bowls: Glass or metal bowls work best for meringue stability.

Ingredients

For the Chocolate Macaron Shells:

Almond Flour: 120g (superfine, not almond meal)
Powdered Sugar: 200g
Unsweetened Cocoa Powder: 25g
Egg Whites: 100g (about 3 large eggs, aged for 24 hours if possible)
Granulated Sugar: 100g
Cream of Tartar: 1/8 tsp (optional, to stabilize the meringue)

For the Peppermint Chocolate Ganache Filling:

Dark Chocolate (70% cocoa): 150g, finely chopped
Heavy Cream: 100ml
Unsalted Butter: 20g
Peppermint Extract: 1/4 tsp (adjust to taste)

Optional Decoration:

Crushed Candy Canes: For a festive topping.
Edible Glitter: For an elegant finish.

Variations

Festive Peppermint Swirl: Add a red gel food coloring swirl to your macaron shells for a holiday look.
White Chocolate Ganache: Swap dark chocolate for white chocolate for a creamier filling.
Candy Cane Crunch: Fold crushed candy canes into the ganache for added texture.
Mint-Chocolate Drizzle: Drizzle cooled macarons with melted chocolate mixed with peppermint extract.

Step-by-Step Instructions

1. Prepare the Ingredients

Sift almond flour, powdered sugar, and cocoa powder together into a large mixing bowl. This ensures the mixture is lump-free and creates smooth macaron shells.

2. Make the Meringue

In a clean, dry mixing bowl, whisk egg whites with cream of tartar until frothy.
Gradually add granulated sugar while whipping on medium speed.
Increase to high speed and continue beating until stiff, glossy peaks form.

3. Fold the Batter

Gently fold the dry ingredients into the meringue in three additions.
Use a spatula to combine the mixture using a “J” motion, being careful not to deflate the meringue.
The batter should flow like lava when lifted—test by making a figure eight with the spatula.

4. Pipe the Shells

Transfer the batter to a piping bag fitted with a round tip.
Pipe 1.5-inch circles onto silicone-lined baking sheets, spacing them 2 inches apart.
Tap the baking sheets firmly on the counter to release air bubbles. Pop any remaining bubbles with a toothpick.

5. Rest the Shells

Allow the shells to sit at room temperature for 30-60 minutes until they form a matte skin. When touched lightly, the batter should not stick to your finger.

6. Bake the Macarons

Preheat the oven to 300°F (150°C).
Bake one tray at a time for 14-16 minutes. The shells should have developed their signature “feet” and shouldn’t wobble when gently nudged.
Let them cool completely on the baking sheets before removing.

7. Prepare the Peppermint Ganache

Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the chopped chocolate and let sit for 2 minutes.
Stir until smooth, then mix in butter and peppermint extract.
Allow the ganache to cool until it reaches a pipeable consistency.

8. Assemble the Macarons

Pair shells of similar size and shape.
Pipe a small dollop of peppermint ganache onto one shell and gently press the second shell on top.

Serving and Decoration

Festive Presentation: Decorate the tops with a drizzle of melted chocolate and sprinkle with crushed candy canes or edible glitter.
Pair with Drinks: Serve alongside a cup of hot cocoa or peppermint mocha for the ultimate holiday pairing.

Storing Peppermint Chocolate Macarons

Refrigeration: Store assembled macarons in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze unassembled shells for up to 3 months. Assemble with ganache just before serving.
Best Flavor: Macarons taste best after resting in the refrigerator for 24 hours, allowing the flavors to meld.

Nutrition Information (per macaron)

Calories	Carbs	Protein	Fat	Sugar
110	15g	2g	6g	12g

Conclusion

Making Peppermint Chocolate Macarons at home is a rewarding experience, perfect for the holidays or whenever you crave something indulgent. The balance of chocolatey richness and refreshing peppermint makes them unforgettable.

Ready to dazzle your family and friends with these stunning treats? Grab your apron, gather your ingredients, and let the macaron adventure begin!