Festive Peppermint Macarons (Swirled Shells & Chocolate Filling)

When the holiday season rolls around, nothing is quite as magical (or as impressive) as a platter of homemade French macarons. These stunning Peppermint Macarons feature a crisp, almond-based shell painted with festive red swirls and are sandwiched together with a rich, decadent chocolate peppermint ganache. They are the perfect balance of sweet, rich, and refreshingly minty!

What is it

Peppermint Macarons are a holiday variation of the classic French macaron. The shells are made from a delicate meringue of egg whites, sugar, and finely ground almond flour. To give them their signature candy-cane look, food coloring is painted directly onto the inside of the piping bag before the plain batter is added, creating a beautiful red and white swirl as it is piped. They are typically filled with either a peppermint White Chocolate Buttercream or a dark chocolate peppermint ganache.

Why you’ll love it

• The Visuals: The painted piping bag trick makes you look like a pastry chef with very little extra effort.
• The Flavor: The combination of rich chocolate ganache and cool peppermint extract mimics the taste of a high-end peppermint mocha or a York Peppermint Pattie.
• Perfect for Gifting: These delicate cookies package beautifully in small boxes, making them the ultimate gourmet edible Christmas gift .
• Versatility: You can easily swap the dark chocolate ganache for a fluffy Oreo Buttercream Frosting if you want a cookies-and-mint vibe!

Ingredients

For the Swirled Macaron Shells:

• 1 cup finely ground almond flour (95g)
• 1 ¾ cups powdered sugar (210g)
• 3 large egg whites, at room temperature
• ¼ cup granulated sugar (50g)
• 1 teaspoon salt (divided)
• Red gel food coloring (for the piping bag)

For the Peppermint Chocolate Ganache:

• 1 cup semi-sweet chocolate chips (175g)
• ½ cup heavy cream (120ml)
• ¼ to ½ teaspoon pure peppermint extract
• Crushed candy canes (optional, for rolling the edges) 

How to make

1. Make the Peppermint Ganache:
In a medium microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Stir in the peppermint extract. Set aside at room temperature to cool and thicken for at least 1 hour .

2. Make the Macaron Batter:
In a food processor, pulse the almond flour, powdered sugar, and ½ teaspoon of salt until very fine. Sift this mixture through a fine-mesh sieve into a bowl; discard any large almond pieces. In a separate large bowl, use an electric mixer to beat the room-temperature egg whites and the remaining ½ teaspoon of salt until soft peaks form. Gradually add the granulated sugar and beat until stiff, glossy peaks form.

3. The Macaronage (Folding):
Gently fold the sifted dry ingredients into the stiff egg whites using a rubber spatula . Continue folding until the batter is smooth and falls off the spatula in thick ribbons that can form a figure “8” without breaking.

4. Paint the Bag and Pipe:
Fit a piping bag with a round tip. Using a skewer or a food-safe paintbrush, paint 2 or 3 stripes of red gel food coloring vertically up the inside of the piping bag. Carefully transfer your white batter into the bag. Pipe 2-inch circles onto a parchment-lined baking sheet.

5. Rest and Bake:
Firmly tap the baking sheet against the counter 5 times to release trapped air bubbles. Let the macarons rest at room temperature for 30–60 minutes until a dry skin forms on top. Bake at 300°F (150°C) for 20 minutes, until the “feet” are formed and the shells don’t wiggle when touched.

How To Serve

Once the shells are completely cool, pair them up by size . Transfer your thickened peppermint ganache into a piping bag and pipe a generous dollop onto the flat side of one shell . Press the second shell on top . For a festive finish, roll the exposed edges of the ganache in crushed candy canes ! If you want an assorted holiday box, serve these alongside some Chocolate Caramel Macarons.

How To Store

To get that perfect, chewy bakery texture, macarons need to “bloom”. Place your assembled macarons in an airtight container in the refrigerator for 24 hours before eating. This allows the moisture from the ganache to slightly soften the crisp shells. They will keep in the fridge for up to 5 days, or you can freeze the assembled macarons for up to 2 months. Always bring them to room temperature for 30 minutes before serving.

FAQs

Why did my macaron shells crack in the oven?
Cracked shells happen if you do not let the piped batter rest long enough before baking. The dry skin that forms on top forces the steam to escape out the bottom, creating the ruffled “feet” . If the skin isn’t dry, the steam bursts through the top.

Can I use liquid food coloring instead of gel?
No. Liquid food coloring will add too much moisture to your batter and ruin the delicate meringue. Always use concentrated gel food coloring.

Can I put the peppermint extract in the shells instead of the filling?
It is highly recommended to flavor the filling, not the shells. The oils in peppermint extract can sometimes cause the meringue to deflate or bake unevenly.

Note

When beating your egg whites, make sure your glass or metal bowl is spotlessly clean. Even a tiny speck of grease or egg yolk will prevent the egg whites from reaching stiff peaks .

Nutrition information

• Serving Size: 1 filled macaron (approx. 1/15 of recipe)
• Calories: 175 kcal
• Carbohydrates: 23g
• Protein: 2g
• Fat: 9g
• Saturated Fat: 4g
• Sugar: 21g
• Sodium: 105mg
  *(Nutrition is an estimate based on a yield of 15 large macarons)*

Tips and Tricks

• Weigh your ingredients! Using a digital kitchen scale to measure your almond flour and egg whites in grams is the most foolproof way to guarantee perfect macarons every time .
• If you prefer a lighter, sweeter filling, skip the ganache and whip up a quick Vanilla Frosting, adding a splash of peppermint extract and crushed candy canes to the bowl.
• If your ganache sets up too hard in the fridge to pipe, microwave it at 50% power for 5-second bursts until it is soft enough to squeeze.