This peppermint macaron recipe became a holiday staple in my kitchen the first winter I wanted something both elegant and bright for our cookie exchange. I remember the first batch: the kitchen smelled like a sugared peppermint shop, my children lined up to decorate, and the crisp shells with a chewy interior vanished within an afternoon. I discovered the balance of flavor by swapping plain extract for peppermint; the result was a clean, refreshing lift that cut through the sweetness and made these a repeat favorite.

What makes these cookies special is the contrast — a satin-smooth shell that gives way to a tender inside, paired with a luxuriously minty buttercream that isn’t syrupy sweet. I learned early on that technique matters as much as ingredients: how you whip the whites, how long you rest the piped circles, and the gentle yet decisive folding motion that preserves air while incorporating almond flour. Over the years I refined the exact measurements and resting time so friends with varying skill levels could reliably achieve the glossy feet and delicate texture that define a successful macaron.

Ingredients

• Almond flour (1 cup): Use finely ground blanched almond flour (Bob's Red Mill or Honeyville are reliable). A fine texture yields smoother shells and prevents speckling. Sift before measuring to remove lumps and improve incorporation.
• Powdered sugar (1 3/4 cups): Sifted with the almond flour to produce a silky, uniform meringue mixture; the sweetness level controls shell surface tension so sifting matters.
• Egg whites (3 large): Room temperature whites whip to higher volume and set structure better than cold ones; separate eggs carefully to avoid yolk contamination.
• Granulated sugar (1/4 cup): Added gradually to stabilize the meringue and produce glossy, stiff peaks.
• Peppermint extract (1/2 teaspoon for shells): A concentrated extract like McCormick provides a clean flavor. Use sparingly in shells — too much can prevent proper meringue formation.
• Food coloring (optional): Gel colors (AmeriColor) work best — a tiny dot goes a long way and won’t change batter consistency.
• Unsalted butter (1 cup) for filling: Softened to room temperature for smooth creaming; higher-fat European butter gives a richer texture but regular unsalted is fine.
• Powdered sugar (3–4 cups) for filling: Add to taste; start with 3 cups and increase if you prefer a firmer or sweeter filling.
• Peppermint extract (1 teaspoon) for filling: Gives a more prominent mint flavor in the buttercream; adjust between 3/4–1 teaspoon depending on preference.

Instructions

Preheat and prepare: Preheat oven to 300°F. Line baking sheets with parchment paper and, if available, use a silicone macaron mat to size circles. Sift together 1 cup almond flour and 1 3/4 cups powdered sugar into a medium bowl to remove lumps and combine evenly. Whip the whites: Place 3 room-temperature egg whites with a pinch of salt in a clean, grease-free bowl. Using a stand mixer or handheld, whip on medium until foamy. Gradually add 1/4 cup granulated sugar in a slow stream and increase speed to medium-high. Whip until stiff, glossy peaks form and the meringue holds shape when the whisk is lifted. This creates the scaffolding for the shells. Macaronnage (folding): Sift the almond-powdered sugar mixture over the meringue and add 1/2 teaspoon peppermint extract. Fold gently with a spatula using a downward-and-around motion to deflate about 20–30% of the air; the batter should flow slowly like lava and form a smooth ribbon when dropped. Over-folding leads to flat shells; under-folding results in peaked tops. Piping and resting: Transfer batter to a piping bag fitted with a round tip and pipe 1-inch circles about 1 inch apart. Tap the tray firmly on the counter to release air bubbles and smooth peaks with a clean wet finger if needed. Let the piped circles sit at room temperature for 30–60 minutes until a skin forms and they are no longer tacky to the touch — this helps develop the characteristic feet during baking. Bake: Bake each tray for 15–20 minutes at 300°F, rotating halfway through if your oven has hot spots. The shells are done when they lift cleanly from the paper and have developed feet. Let cool completely before attempting to remove or fill. Prepare the peppermint buttercream: Cream 1 cup softened unsalted butter on medium until light. Gradually add 3–4 cups powdered sugar, starting on low to avoid clouds, then increase speed and add 1 teaspoon peppermint extract. Beat until smooth and pipeable; adjust consistency with small splashes of milk or additional powdered sugar. Assemble: Pair shells by size, pipe a small dollop of buttercream on the flat side of one shell, and sandwich gently with its partner. Chill briefly to set the filling, then return to room temperature before serving for best texture.

Storage Tips

Store filled cookies in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving to restore the soft interior. For longer storage, freeze unfilled shells in a single layer on a tray until solid, then transfer to a sealed container for up to 3 months. Thaw shells at room temperature and assemble with chilled buttercream. Buttercream can be stored separately in the freezer for up to 2 months; thaw overnight in the refrigerator and rewhip briefly before piping.

Ingredient Substitutions

If you have almond allergies, these cannot be directly substituted without changing texture; however, you can experiment with superfine hazelnut flour for a different but workable nut base (flavor will shift). For a dairy-free filling, replace butter with a firm non-hydrogenated margarine or coconut-based baking stick and use powdered sugar; expect a slightly different mouthfeel. If peppermint extract is too strong for the shells, reduce to 1/4 teaspoon and increase the filling to 1 teaspoon for clearer mint presence.

Serving Suggestions

Serve on a simple white platter with a scattering of crushed candy cane for color and crunch. These pair beautifully with hot chocolate, espresso, or a light sparkling wine. For holiday platters, alternate plain and colored shells for visual variety; small gift boxes with tissue paper make thoughtful edible presents. Garnish with edible glitter or a light dusting of cocoa for an elegant finish.

Cultural Background

The macaron has roots in French patisserie but likely originated from Italian almond meringues introduced to France in the 16th century. Over centuries, the sandwiched version with ganache or buttercream became a hallmark of Parisian bakeries. The peppermint variation is a seasonal adaptation that blends classic technique with holiday-flavored fillings, reflecting how pastry traditions evolve with local tastes and festive ingredients.

Seasonal Adaptations

Swap peppermint extract for orange or almond extract to convert these for other seasons. For spring, use lemon buttercream and a pale yellow tint; in autumn, try cinnamon buttercream and a dusting of ground cinnamon. For Valentine’s Day, tint shells pink and fill with a raspberry buttercream for a fruity contrast.

Meal Prep Tips

To streamline baking day, prepare and sift dry ingredients the night before and make buttercream in advance. Pipe shells on the day you plan to serve for the best surface texture, but keep a frozen stash for emergencies. When transporting, layer in airtight boxes with parchment between layers to avoid sticking, and let chilled boxes come to room temperature before opening to prevent condensation.

These peppermint cookies have become more than a holiday novelty in my kitchen — they’re a small ritual: piping, whispering patience during the rest period, and the shared delight when someone takes that first bite. I hope making them gives you as much joy as serving them does.