If you’ve ever wanted to wow your guests with something elegant yet delightfully festive, my Peppermint Macarons with White Chocolate Topping Recipe is just what you need. These delicate, airy macarons combine the refreshing zing of peppermint with the creamy sweetness of white chocolate—and I promise, they’re easier to nail than you’d think. Stick around because I’m going to walk you through every step, share my favorite tips, and make sure your macaron game is on point!
Why You’ll Love This Recipe
- Classic Holiday Flavor Combo: Peppermint and white chocolate pair perfectly for a refreshing yet indulgent treat.
- Simple Yet Impressive: With just a bit of patience, you’ll create bakery-worthy macarons that impress every time.
- Versatile and Customizable: The peppermint buttercream is easy to tweak for your preferred flavor intensity or dietary needs.
- Make Ahead Friendly: These macarons store beautifully and even freeze well for holiday prep.
Ingredients & Why They Work
The magic behind my Peppermint Macarons with White Chocolate Topping Recipe is all in how these ingredients complement each other: almond flour gives that signature macaron texture, while the peppermint and white chocolate create a festive, delicious flavor profile. When shopping, look for superfine almond flour for the smoothest shells and fresh peppermint extract for the brightest taste.
- Superfine almond flour: Ensures a delicate, not gritty, macaron shell texture—sifting is key.
- Confectioners’ sugar: Sweetens and blends seamlessly into the almond flour for smooth batter.
- Egg whites (room temperature): Create the airy meringue base to lift your macarons to the right height.
- Superfine white sugar: Stabilizes the meringue and gives just the right sweetness.
- Red gel food coloring: For that pretty holiday pop without altering texture.
- White chocolate: Melted to create a luscious, glossy topping that hardens while holding crushed peppermint candies.
- Crushed peppermint candy canes: Give crunch and festive flair to the top of each macaron.
- Unsalted butter: Softened butter makes for a smooth buttercream without overwhelming sweetness.
- Peppermint extract: The star flavor, so use pure extract for the freshest taste.
Make It Your Way
One thing I love about this Peppermint Macarons with White Chocolate Topping Recipe is how easy it is to personalize. Whether you want your peppermint more subtle or super bold, or prefer to switch out white chocolate for dark, these macarons are a great canvas to experiment with.
- Variation: I often add a few drops of mint green gel food coloring alongside the red to get a pretty pinkish-green swirl effect that feels festive but sophisticated.
- Dietary twist: For a dairy-free version, try a vegan white chocolate and substitute the butter with plant-based margarine in the buttercream—you won’t lose much flavor.
- Seasonal swap: Swap out crushed peppermint candy canes for finely chopped pistachios or dried cranberries during the non-holiday months for a vibrant twist.
Step-by-Step: How I Make Peppermint Macarons with White Chocolate Topping Recipe
Step 1: Sifting and Mixing the Dry Ingredients
Start strong by thoroughly sifting your almond flour and confectioners’ sugar into a large bowl. I always weigh them on my kitchen scale after sifting to be sure I didn’t lose too much in the sieve (it happens more than you’d think!). Then whisk those two together to ensure an even blend. This step makes your shells smooth and crack-free, so don’t skip it!
Step 2: Whipping the Egg Whites
In your stand mixer, whip the room-temperature egg whites starting on low speed until soft peaks form—usually around 2 minutes. Add the superfine white sugar gradually, moving to medium speed. Once the meringue is glossy and holds stiff peaks, crank up the speed to high for another 2 minutes to get a perfect, stable structure. Then fold in your red gel food coloring carefully so the color is even but don’t overmix or your meringue will deflate!
Step 3: Folding Dry Ingredients Into Meringue
My favorite challenge with macarons is the folding step! Using a rubber spatula, sprinkle your dry mix over the meringue, then gently fold. You’re looking for a “ribbon stage,” where the batter flows off the spatula in a smooth, continuous ribbon. To test, try drawing a few figure eights—if the batter stays together without breaking, you’re golden. This is where your patience pays off, so fold slowly and steadily.
Step 4: Piping and Resting the Shells
Fill a piping bag fitted with a ½-inch round tip and pipe consistent 1 to 1 ½ inch circles onto a silicone mat. Hold the bag straight up to get nice round shells. Once piped, gently tap the baking sheet on your counter to pop any air bubbles, or use a toothpick to pop stubborn little bubbles—air pockets can cause cracking, which we don’t want. Let the macarons rest until a “skin” forms on the surface—this can take from 8 minutes up to an hour. The surface should not stick when lightly touched with your finger.
Step 5: Baking the Macarons
Bake at 300°F for 15-20 minutes. Around 15 minutes, check every minute—when the tops are firm and no longer wobbling on their bases, they’re done. Cooling completely before removal is key; otherwise, your delicate shells might stick or crack.
Step 6: Decorating with White Chocolate Topping
While the shells cool, melt your white chocolate carefully—either using a double boiler or microwave in short 30-second bursts, stirring often. Dip the tops of half the macarons in the melted white chocolate and immediately sprinkle with crushed peppermint candy canes. Chill in the fridge so the topping sets up nicely, adding a crunchy, festive texture.
Step 7: Making the Peppermint Buttercream
Whip softened butter until fluffy and increased in volume, then slowly mix in the confectioners’ sugar. Add peppermint extract last and whip until everything’s luscious and smooth. The buttercream should pipe easily.
Step 8: Assembling the Macarons
Pipe the peppermint buttercream onto the undecorated macaron shells, then sandwich with the decorated tops. For best flavor results, let your macarons mature in the fridge overnight—they’ll meld into peppermint perfection!
Pro Tips for Making Peppermint Macarons with White Chocolate Topping Recipe
- Room Temperature Egg Whites: They whip up easier and hold better volume, which is essential for meringue stability.
- Patience During Resting: Don’t rush the skin formation—it’s the difference between smooth shells and cracked ones.
- The Ribbon Test: Fold carefully and use the figure-8 test to avoid over or undermixing the batter.
- Gentle Sheet Tapping: Tapping removes air bubbles and prevents common defects like feet cracks and hollow shells.
How to Serve Peppermint Macarons with White Chocolate Topping Recipe
Garnishes
I personally love adding a light dusting of edible pearl dust for a subtle shimmer on the macarons, which elevates the elegance for holiday parties. If you want to play up the peppermint further, a tiny fresh mint leaf beside each macaron looks gorgeous and adds a fresh whirl of scent.
Side Dishes
These macarons pair wonderfully with a rich cup of hot cocoa or a peppermint-infused latte—trust me, the flavors just sing together. For festive brunches, add a bowl of spiced cranberry sauce or even mini fruit tarts to complement the macarons’ sweetness.
Creative Ways to Present
For special occasions, I like arranging these peppermint macarons on a tiered dessert stand, alternating colors if you’ve tinted the shells differently. You can also nestle them in little paper cups decorated with festive holiday motifs for gifting—people always love receiving these as edible presents!
Make Ahead and Storage
Storing Leftovers
I store leftover macarons in an airtight container, layered gently, at room temperature for up to a week. If you want them to last longer, the fridge’s your friend—just make sure they’re sealed well to avoid drying out. I usually refrigerate mine for up to 6 weeks, and they last beautifully.
Freezing
Freezing is a fantastic option! After letting the macarons rest 24 hours at room temp, freeze them individually on a parchment-lined tray until solid (about 1-2 hours), then transfer to an airtight container. When you’re ready to enjoy, thaw them overnight in the fridge and assemble fresh with white chocolate and buttercream. I also freeze shells separately before assembly—super convenient.
Reheating
Macarons are best served at room temperature. Just pull them out of the fridge about 30 minutes before serving for the best texture and flavor. Reheating in the microwave isn’t recommended as it can ruin the shells, but letting them naturally come to room temp works wonders.
FAQs
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Can I make the Peppermint Macarons with White Chocolate Topping Recipe without a stand mixer?
Absolutely! While a stand mixer makes whipping the egg whites easier, a hand mixer works well too—as long as you have patience. It’s important to get the egg whites to stiff peaks for sturdy shells, so just be prepared to whip a bit longer by hand.
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Why did my macarons crack or not develop “feet”?
Cracks or missing “feet” usually mean the macaron shells didn’t form a proper skin before baking or the oven temperature wasn’t steady enough. Make sure to let them rest at room temperature until the surface isn’t sticky when touched, and consider using an oven thermometer to keep temperature consistent.
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Can I use natural peppermint flavoring instead of extract?
You can, but peppermint extract is typically concentrated and stable when baking, providing a clearer, stronger peppermint flavor. Natural flavorings might be milder and could alter the texture or sweetness balance of the buttercream.
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How long do Peppermint Macarons with White Chocolate Topping keep fresh?
Stored properly in an airtight container, these macarons can stay fresh at room temperature for about 5-7 days, and in the refrigerator up to 6 weeks. Just be sure to keep them sealed to protect the delicate shells and creamy filling.
Final Thoughts
I still remember the first time I made these Peppermint Macarons with White Chocolate Topping and how proud I felt pulling them out of the oven—flawless shells with that perfect peppermint crunch. They’ve become a staple whenever I want to celebrate the season or impress friends with something unique. I’m excited for you to give this recipe a try; it’s truly worth the little effort for all the joy it brings. Grab your ingredients, put on your favorite holiday tunes, and let’s get baking—you’re going to love every bite!
Print
Peppermint Macarons with White Chocolate Topping Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 18 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these festive Peppermint Macarons featuring delicate almond meringue shells, dipped white chocolate tops sprinkled with crushed peppermint candy canes, and a smooth peppermint buttercream filling. Perfect for holiday treats or special occasions, these elegant French-style cookies offer a perfect balance of sweetness and refreshing peppermint flavor.
Ingredients
Macaron Shells
- 140 grams super fine almond flour (about 1 ½ cups)
- 120 grams confectioners’ sugar (about 1 cup)
- 100 grams egg whites (about 3 large egg whites), at room temperature
- 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
- 1-2 teaspoons red gel food coloring
Macaron Tops Decoration
- 4 ounces white chocolate, melted
- 3-4 tablespoons crushed peppermint candy canes
Peppermint Buttercream
- ½ cup (114 grams) unsalted butter, softened
- 1 cup (240 grams) confectioners’ sugar
- 1 teaspoon peppermint extract
Instructions
- Prepare Baking Sheets: Line one or two baking sheets with silicone baking mats to prevent sticking and allow even baking of macarons.
- Sift Dry Ingredients: Using a fine mesh sieve, sift almond flour and then confectioners’ sugar into a large mixing bowl on a scale. Whisk them together thoroughly to combine and set aside.
- Make Meringue: In the bowl of a stand mixer with a whip attachment, beat egg whites starting on low speed until soft peaks form (~2 minutes). Gradually add the superfine white sugar while increasing speed to medium and then high until stiff peaks form (~2 more minutes). Add red gel food coloring and beat until combined.
- Incorporate Dry Ingredients: Sift the dry almond flour and sugar mixture over the meringue. Fold gently with a rubber spatula until batter ribbons off the spatula continuously without breaking and passes the figure 8 test.
- Pipe Macarons: Transfer batter to a piping bag fitted with a medium to large round tip (approximately ½ inch). Pipe 1 to 1 ½ inch rounds onto prepared baking sheets, holding the bag perpendicular to the surface.
- Remove Air Bubbles: Tap baking sheets firmly against the counter multiple times to eliminate air bubbles. Use a toothpick to pop any persistent bubbles gently.
- Form Skins: Allow piped macarons to rest at room temperature while preheating oven to 300°F. Let them sit until a skin forms on top—this takes 8 minutes to 1 hour. Test by lightly touching without batter sticking.
- Bake Macarons: Bake at 300°F for 20 minutes, checking at 15 minutes and every minute after if needed. Macarons are done when tops are firm and do not wiggle on their bases. Cool completely on mats before removal.
- Melt White Chocolate: Melt chocolate using a double boiler on the stove by simmering water and placing a bowl with chocolate above it, stirring constantly until smooth. Alternatively, microwave in 30-second bursts stirring in between.
- Decorate Macaron Tops: Dip half of the cooled macarons tops into melted white chocolate, sprinkle immediately with crushed peppermint candy canes, and refrigerate to set.
- Make Peppermint Buttercream: Beat softened butter in a stand mixer on high until doubled in volume and fluffy. Reduce speed to low, gradually add confectioners’ sugar, then mix in peppermint extract until fully incorporated.
- Assemble Macarons: Fill a piping bag with the peppermint buttercream fitted with a large ½ inch round tip. Pipe buttercream onto the undecorated bottom halves of the macarons, then top with the decorated macaron shells.
- Mature Macarons: Place assembled macarons in the fridge overnight to allow flavors to meld and textures to soften for optimal taste and texture.
Notes
- Store macarons at room temperature in an airtight container or sealed bag for up to one week.
- For refrigeration, layer macarons carefully in a single layer in an airtight container to avoid cracking, and consume within six weeks.
- To freeze, fully rest macarons at room temperature for 24 hours, then freeze on parchment paper in a single layer until solid (1-2 hours). Store frozen macarons in airtight containers for up to 3 months. Thaw overnight in the refrigerator before serving.
- You can freeze unassembled shells similarly; thaw overnight and then proceed with decorating and filling.
- Be cautious not to overmix the meringue to maintain proper macaron texture; the batter should flow like ribbons when folded.
- If you don’t have gel food coloring, powdered or liquid food coloring can be used but might affect batter consistency slightly.
