Have you ever wondered why some holiday treats instantly make people smile, even before they take a bite? These Pink Peppermint Macarons do exactly that. They’re cheerful, delicate, sweet, and full of festive peppermint flavor. But even more important—they’re easier to make than most people think. With a few simple steps, you can create bakery-style macarons right at home.
This guide will show you exactly how to make perfect macarons, even if you’ve never made them before. Let’s dive in.
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Pink Peppermint Macarons – A Holiday Favorite Dessert Recipe
- Total Time: 1 hour 15 minutes
- Yield: 24 macarons (12 filled sandwiches) 1x
Description
These Pink Peppermint Macarons are crisp on the outside, soft and chewy on the inside, and filled with a fluffy peppermint buttercream. With their soft pink shells and crushed candy cane topping, they make a stunning holiday dessert for cookie exchanges, Christmas parties, or edible gifts.
Ingredients
- For the macaron shells:
- 1 1/2 cups (150g) finely ground almond flour, sifted
- 1 1/2 cups (180g) powdered sugar, sifted
- 3 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon peppermint extract
- Pink gel food coloring, as needed
- 2–3 tablespoons crushed candy canes, for sprinkling on top
- For the peppermint buttercream filling:
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1 teaspoon peppermint extract
- 1–2 teaspoons heavy cream or milk, as needed
- 1/4 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Prep the pans and dry ingredients: Line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, sift together the almond flour and powdered sugar, discarding any large bits. Set aside.
- Make the meringue: In a clean, dry mixing bowl, beat the egg whites and salt on medium speed until foamy. Slowly sprinkle in the granulated sugar and continue beating until stiff, glossy peaks form. Beat in the peppermint extract and a small amount of pink gel food coloring until the color is evenly distributed.
- Fold the batter (macaronage): Add the almond flour mixture to the meringue in two additions. Using a rubber spatula, gently fold and press the batter against the sides of the bowl, then scrape it back to the center. Continue folding until the batter flows off the spatula in thick ribbons and you can draw a figure “8” that slowly melts back into the batter within about 10 seconds.
- Pipe and rest the shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1 1/2-inch circles onto the prepared baking sheets, spacing them about 1 inch apart. Tap each pan firmly on the counter several times to release air bubbles. Sprinkle the tops lightly with crushed candy canes. Let the shells rest at room temperature for 30–40 minutes, or until the tops feel dry and no batter sticks to your fingertip.
- Bake the macarons: Preheat the oven to 300°F (150°C). Bake one tray at a time for 14–16 minutes, rotating the pan halfway through. The shells are done when they have risen to form “feet,” feel set, and release easily from the parchment once cooled. Allow the shells to cool completely on the pan before removing.
- Make the peppermint buttercream: While the shells cool, beat the softened butter in a mixing bowl until smooth and creamy. Add the powdered sugar and mix on low until combined. Beat in peppermint extract, vanilla (if using), and 1 teaspoon of cream. Increase speed and whip until light and fluffy, adding another teaspoon of cream if needed to reach a smooth piping consistency. Season with a pinch of salt to balance the sweetness.
- Fill and mature the macarons: Pair macaron shells of similar size. Pipe a small swirl of peppermint buttercream onto the flat side of one shell, then top with its pair and gently twist to spread the filling to the edges. Place the filled macarons in an airtight container and refrigerate for at least 12–24 hours to allow the shells to soften slightly and the flavors to meld. Bring to room temperature before serving.
Notes
For the most consistent results, weigh your ingredients with a kitchen scale and make sure the almond flour and powdered sugar are well sifted. Aging the egg whites (separating them and chilling overnight, then bringing to room temperature) can help build a stronger meringue. Avoid overmixing the batter during macaronage; it should flow like slow lava, not runny pancake batter. Macarons taste best after resting in the refrigerator overnight, which gives the shells time to absorb some moisture from the filling and develop their signature chewy texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 macarons
- Calories: 140
- Sugar: 18g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Pink Peppermint Macarons are a holiday dessert that feels fancy but is surprisingly approachable. These light, crisp cookies sandwich a creamy peppermint buttercream filling. The soft pink color and crushed candy cane topping make them perfect for Christmas parties, cookie exchanges, and handmade gifts.
Time needed:
About 1 hour and 30 minutes, including resting and baking time.
Difficulty level:
Moderate. Macarons require precision, but this recipe is broken down into simple steps that anyone can follow.
What makes this recipe special:
They are soft, chewy, and full of peppermint flavor, and the colors look beautiful on any holiday dessert table.
Essential Ingredients
For the macaron shells:
1 1/2 cups almond flour
1 1/2 cups powdered sugar
3 large egg whites, room temperature
1/4 cup granulated sugar
1 teaspoon peppermint extract
Pink gel food coloring
Crushed candy canes for topping
For the peppermint buttercream:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon peppermint extract
1 teaspoon heavy cream or milk
Pinch of salt
Substitutions and variations
If you don’t have almond flour, use finely ground blanched almonds, but make sure they are sifted well.
You can replace peppermint extract with vanilla for a milder flavor.
Buttercream can be swapped for cream cheese frosting if you prefer a tangier filling.
Pink color can be replaced with red, white, or green for different holiday themes.
Step-by-Step Instructions
Step 1: Prep your baking tools
Line two baking sheets with parchment paper or silicone mats.
Use a piping bag fitted with a round tip.
Sift almond flour and powdered sugar together to remove lumps. This step helps create smooth shells.
Step 2: Make the meringue
Place egg whites in a clean bowl and whip on medium speed until foamy.
Slowly add granulated sugar and whip until stiff peaks form. The meringue should stand tall when you lift the whisk.
Add a small drop of pink gel food coloring and peppermint extract. Mix until color is even.
Step 3: Fold the batter
Add the sifted almond flour mixture to the meringue.
Gently fold using a spatula. Press the batter against the sides of the bowl to remove air.
The batter should flow like thick lava. If it runs too quickly, you’ve mixed too long. If it clumps, mix a little more.
Step 4: Pipe the macaron shells
Transfer batter to a piping bag.
Pipe small circles onto your prepared baking sheets.
Tap the sheets on the counter to release air bubbles.
Sprinkle crushed candy canes lightly on top of the shells.
Step 5: Rest the shells
Let the shells sit for 30 to 40 minutes. They should form a dry skin and not stick to your finger.
This helps the macarons rise properly and form their iconic feet.
Step 6: Bake
Bake at 300°F (150°C) for 14 to 16 minutes.
They should lift easily from the parchment and feel firm.
Allow them to cool completely before filling.
Assembly
Step 1: Make the peppermint buttercream
Beat the softened butter until smooth.
Add powdered sugar and mix slowly.
Add peppermint extract and cream. Mix until fluffy and smooth.
Step 2: Fill the macarons
Pipe a small swirl of buttercream onto the bottom side of one shell.
Place another shell on top and press lightly to sandwich them together.
Tips for beautiful presentation
Dust the tops with extra crushed candy canes.
Place macarons in festive boxes for gifting.
Arrange them in a circle on a plate for a wreath-inspired look.
Storage and Make-Ahead Tips
Macarons taste even better the next day, once they’ve rested.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze undecorated shells for up to 2 months.
Let frozen macarons thaw in the refrigerator before serving.
Avoid storing them uncovered, as they can dry out quickly.
Recipe Variations
Chocolate peppermint macarons
Add a tablespoon of cocoa powder to the shells and fill with peppermint buttercream.
Pink vanilla macarons
Keep the pink color but swap peppermint for vanilla.
Double peppermint
Add crushed candy canes directly into the buttercream for extra crunch.
White chocolate peppermint
Fill shells with melted white chocolate mixed with a touch of peppermint extract.
Conclusion
Pink Peppermint Macarons are more than just pretty cookies. They are a fun holiday project that brings joy, color, and delicious flavor to every celebration. With a little patience and the right steps, you can make macarons that look like they came straight from a bakery. Try different flavors, colors, and fillings. Enjoy the process as much as the sweet results.
FAQs
Are macarons hard to make?
They take practice, but this recipe makes each step simple and clear.
Why do my macarons crack?
Cracking often happens when the batter is overmixed or the shells didn’t rest long enough.
How do I get smooth macaron tops?
Sifting the dry ingredients and tapping the pan to remove air bubbles will help.
Can I store macarons at room temperature?
Only for short periods. For longer storage, keep them in the refrigerator.
Can I make the filling ahead of time?
Yes, buttercream can be made 2 days ahead and stored in the refrigerator.
