Elevate your holiday celebrations with our indulgent Peppermint Macarons, an exquisite fusion of the classic macaron’s gentle crispness and a rich, peppermint-infused white chocolate center. These macarons are not just a dessert; they are a celebration of the holiday spirit, perfect for impressing at parties or enjoying a special moment of indulgence.

As someone who adores both the art and science of baking, creating these peppermint macarons was a really fun challenge. I wanted to capture the essence of the holidays in a sophisticated, yet fun dessert. The combination of peppermint and white chocolate in a macaron delivers just that – a festive, refined flavor in an elegantly small package. Aren’t they cute?!

Peppermint Macarons with white chocolate peppermint filling

The Chemistry of Macarons

Macarons are a marvel of baking chemistry, requiring precision and care. The base of the macaron, a meringue, is created by beating egg whites with sugar to still peaks – a process where proteins in the egg whites unfold and form a stable network, trapping air and creating volume. The almond flour and powdered sugar mixture, carefully folded into the meringue, provides structure and a delicate texture. The peppermint extract adds a festive flavor without affecting the delicate balance of the macaron batter. The frosting, a blend of butter, white chocolate, and crushed candy canes, offers a rich, minty counterpoint to the light macaron shells.

Why rest macarons before baking?

Resting macarons allows the surface to dry out slightly, forming a skin. This helps achieve the characteristic ‘feet’ of the macarons during baking and just as important, prevents cracking.

How do you know when macarons are done baking?

Macarons are done when they are firm on their feet and don’t wiggle when slightly nudged. If they move, they need a few more minutes in the oven. I like to open the oven after 15 minutes and carefully push on the side of one cookie, if it moves, then I rotate the trays and cook for another 2 minutes.

Peppermint Macarons with white chocolate peppermint filling

Can macarons be frozen for later use?

Absolutely! Unfilled macaron shells freeze beautifully. Store them in an airtight container, separating layers with parchment paper. Let them come back to room temperature before enjoying, this only take about 15-20 minutes on the counter.

Why use a double broiler method for the meringue?

Heating the egg whites and sugar over a double broiler helps dissolve the sugar and stabilizes the egg whites, leading to a more consistent meringue. It’s all about the small details with this one.

What is in Peppermint Macarons?

Egg whites

The foundation of the meringue for the macaron shells.

Granulated sugar

Helps create the meringue when whipped with egg whites.


Stabilizes the egg whites, helping them hold their structure.

Peppermint Extract

Adds the festive peppermint flavor to the macarons.

Almond Flour

Is mildly sweet and adds a certain richness to your baked goods. Almond flour will extend the shelf life of your treat because it adds more fat which helps retain moisture.

Powdered Sugar

Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.

White Chocolate Chips

Made of milk, sugar and cocoa butter. No actual cocoa solids are used in white chocolate. White chocolate is sweeter than milk or dark chocolate.

Heavy Whipping Cream

Makes a softer, more spreadable frosting. When melted with chocolate it adds more fat and moisture to the mixture, resulting in a silkier blend.

Unsalted butter

Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.

Crushed candy cane

Provides a festive look and minty crunch.

How to store peppermint macarons?

Filled macarons can be stored in the refrigerator for up to 5 days. For longer storage, freeze the unfilled shells for up to 3 months. The frosting can be refrigerated for up to a week and should be left at room temperature for 20-minutes, followed by being whipped again before using.

Peppermint Macarons with white chocolate peppermint filling

Can you make these ahead of time?

Macarons are perfect for making ahead. Prepare the shells and store them in the freezer. Make the frosting a few days in advance and keep it in the fridge. Assemble the macarons a day before serving for the flavors meld.

Why make peppermint macarons?

These holiday peppermint macarons are ideal for the Christmas season, New Year’s celebrations, and winter gatherings. They make great gifts and add a touch of elegance to any holiday desserts table. These are always a big hit.

Recipes You May Love

Recommended Products


Peppermint Macarons

5 from 2 votes
Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 17 minutes
Resting Time: 1 hour
Servings: 30 sandwiches
If followed correctly, this recipe yields perfect, frustration free, macarons every time! Try this peppermint shell with peppermint white chocolate filling.



  • 120 grams egg whites
  • 120 grams granulates sugar
  • 1/2 tsp tartar
  • 1 tsp peppermint extract
  • 150 grams fine almond flour
  • 150 grams powdered sugar


  • 2 cups unsalted butter
  • 1/2 bag white chocolate chips
  • 1/4 cup heavy whipping cream
  • 6 cups powdered sugar
  • 1/2 cup crushed candy canes



  • Place a small sauce pan with 2 cups of water on a stove top over medium heat
  • With a kitchen scale, measure out egg whites and sugar in a metal kitchen aid bowl.
  • Whisk egg whites, sugar & tartar in a metal standing mixer bowl (kitchen aid bowls work best)
  • Once water is simmering, place mixer bowl on sauce pan (like a double broiler)
  • Constantly whisk sugar mixture over the heat while a candy thermometer is reading. Once mixture reaches 120 degrees, remove from heat. This only takes a few minutes.
  • Place bowl in a standing mixer with whisk attachment and whisk on medium high speed until stiff peak. This takes about 5 minutes to achieve.
  • With a kitchen scale measure out flour & powdered sugar
  • While meringue is mixing, place almond flour, powdered sugar & cinnamon in a food processor & pulse a few times
  • After processed, sift flour and sugar. Discard large chunks that stick in the sifter(should only be 1 tsp or less discarded, if more, you will need to re-measure and add more almond flour)
  • Once mixture is at stiff peak, you have made a meringue! With a rubber spatula, fold in peppermint extract and then fold in flour mixture into the meringue
  • Continue folding the mixture over and over again until it comes together fully, you know you are done when the batter ribbons off of the spatula when in a continuous ribbon without immediately breaking. To test this, I hold my spatula and make a figure 8, if the ribbon doesn’t break, then you are done
  • Put batter into a piping bag with Wilton 2A piping tip attached (or similar size hole cut)
  • Pipe batter onto nonslip mat with macaron pattern on a light metal cookie sheet
  • Let cookies sit at room temperature for 1 hour. This step cannot be skipped, you will know your cookie is ready to bake when it has a touchable skin on top.
  • Preheat oven to 300 degrees
  • Bake cookies for 15 minutes, check to make sure cookies don’t move when slightly budged by your finger tip. If cookies move, rotate cookie sheets and cook for an additional 2-3 minutes.
  • Take cookies out of oven. Let cookies cool completely before removing off of nonslip mat. If your cookies aren’t coming off clean, place tray into the freezer for a couple minutes. After, the cookies should come off clean
  • Fill with your favorite frosting. I like a cinnamon buttercream or a chocolate buttercream


  • In a microwave safe bowl, melt the chocolate chips and cream for 30 seconds. Stir rapidly, repeat if the chocolate is not fully melted. Should only take 1-2 heat cycles.
  • In a standing mixer add the butter and mix until softened
  • Add the powdered sugar & melted white chocolate, mix until combined
  • Turn the mixer on high and whip for 2 minutes until the frosting is lighter in color & texture
  • Fold in crushed candy canes
  • Pipe the frosting on a macaron and place another on top, creating a sandwich cookie.


Calories: 277kcal Carbohydrates: 36g Protein: 1g Fat: 15g Saturated Fat: 9g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.5g Cholesterol: 36mg Sodium: 15mg Potassium: 29mg Fiber: 0.01g Sugar: 36g Vitamin A: 409IU Vitamin C: 0.04mg Calcium: 17mg Iron: 0.04mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.