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Peppermint Macarons

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Delicate Peppermint Macarons with a crisp exterior and chewy inside, perfect for holiday gatherings.

Ingredients

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  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 4 large egg whites
  • 1/4 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • Food coloring (optional)
  • 1 cup unsalted butter, softened
  • 3–4 cups powdered sugar (for buttercream)
  • 1–2 tablespoons heavy cream (for buttercream)

Instructions

  1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. Sift together the almond flour and powdered sugar in a bowl, ensuring there are no lumps.
  3. Whip the egg whites in a separate clean bowl until foamy, then gradually add the granulated sugar and continue whipping until stiff peaks form.
  4. Fold the almond mixture into the whipped egg whites until combined, adding peppermint extract and food coloring if desired.
  5. Pipe small circles onto the prepared baking sheets, approximately 1.5 inches in diameter. Let sit for 30-60 minutes until they form a skin.
  6. Bake for 15-20 minutes, then allow to cool completely on the baking sheets.
  7. Beat the softened butter until creamy for the buttercream, then gradually add powdered sugar and heavy cream to reach the desired consistency.
  8. Add peppermint extract to the buttercream and mix well.
  9. Pipe the buttercream onto one macaron shell and sandwich it with another.
  10. Let the assembled macarons sit for at least 24 hours in the fridge to mature before enjoying.

Notes

Store macarons in an airtight container in the fridge for up to a week. Allow to come to room temperature before serving.

Nutrition

Find it online: https://ameliasweets.com/2026/04/30/peppermint-macaron-recipe/

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