Frosty Crisp Peppermint Macarons Recipe: Sweet Winter Magic

Delicate French patisserie meets festive cheer in these elegant crisp peppermint macarons that blend delicate almond meringue with refreshing mint.

These stunning cookies combine precise technique with seasonal flavor for an extraordinary dessert experience.

Crisp shells with a perfectly smooth surface showcase the delicate art of macaron making.

Peppermint’s cool, bright notes dance through each light-as-air bite, creating a memorable treat.

The contrast between crisp exterior and creamy filling makes these macarons irresistible.

Pastry chefs and home bakers alike will adore mastering this classic French confection with a winter twist.

You’ll fall in love with every delicate, minty morsel that melts beautifully on the tongue.

Quick Recipe Overview

Prep Time: 15-18 minutes

Cook Time: 30-60 minutes

Total Time: 1 hour 18 minutes

Calories: 120 kcal

Servings: 12

Peppermint Macaron Ingredient Rundown

• Almond Flour: Delicate base providing smooth texture and nutty undertone, choose finely ground for silky macaron shells.
• Powdered Sugar: Adds sweetness and helps create delicate, airy structure, select fresh and lump-free for smooth mixing.

• Egg Whites: Crucial for creating light, crisp shells, use room temperature eggs for maximum volume and stability.
• Granulated Sugar: Stabilizes egg whites and provides structural support, ensure fine-grain for seamless incorporation.
• Peppermint Extract: Introduces refreshing mint flavor, choose pure extract for authentic, clean taste.
• Red Gel Food Coloring: Creates vibrant visual appeal, use sparingly for soft pastel or intense shade.

• Parchment Paper: Prevents sticking and ensures even baking, use high-quality, non-stick variety.
• Silicone Baking Mat: Provides consistent heat distribution and easy shell removal, alternative to parchment paper.

What You’ll Need for Perfect Macarons

• Electric mixer: Essential for whipping egg whites to perfect, glossy peaks.
• Mixing bowls: One for dry ingredients, another for egg whites.
• Sieve or fine-mesh strainer: Critical for sifting almond flour and powdered sugar smoothly.
• Spatula: Necessary for gentle folding during macaronage technique.
• Piping bag: Crucial for creating uniform macaron shells.
• Round piping tip: Helps create perfect circular macaron shapes.
• Baking sheet: Provides surface for piping and baking shells.
• Parchment paper or silicone baking mat: Prevents sticking and ensures even baking.
• Cooling rack: Optional for cooling baked macaron shells.

Bake Peppermint Macarons at Home

• Sift and Blend Dry Components

Combine almond flour and powdered sugar through a fine mesh strainer, removing any clumpy pieces to ensure smooth texture.

• Whip Egg Whites to Perfection

Beat egg whites until they become light and fluffy, gradually adding sugar and continuing until peaks stand tall and glossy.

• Infuse Flavor and Color

Mix in peppermint extract and add a drop of red gel food coloring to create a soft pink or vibrant red hue.

• Create Macaron Batter

Carefully fold dry ingredients into egg white mixture using gentle sweeping motions until batter flows like molten lava and creates a smooth ribbon when dropped.

• Shape Delicate Shells

Pour batter into piping bag with round tip and carefully pipe small uniform circles onto parchment-lined baking sheet, keeping consistent size.

• Prepare for Baking

Gently tap baking sheet against counter to release trapped air bubbles and let shells rest until a delicate skin forms on surface.

• Bake and Cool

Slide tray into preheated 300F oven and bake 15-18 minutes until shells easily lift from parchment. Allow complete cooling before removing from tray.

Macaron Tips to Nail the Texture

• Use a template under parchment paper to ensure uniform macaron size and consistent shapes for professional-looking results.
• Avoid making macarons on rainy or overly humid days, as moisture can prevent proper shell formation and ruin the delicate texture.
• Swap peppermint extract with other extracts like almond, vanilla, or orange to create different flavor profiles while maintaining the classic macaron technique.
• Create gluten-free versions by ensuring almond flour is certified gluten-free, and explore vegan alternatives using aquafaba instead of egg whites for those with dietary restrictions.
• Store completed macarons in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld and develop a more intense taste experience.

Serve Peppermint Macarons the Pretty Way

• Holiday Party Centerpiece: Arrange macarons on a tiered cake stand with festive peppermint candy canes scattered around for a stunning dessert display that catches everyone's eye.
• Sweet Gift Packaging: Wrap a few macarons in clear cellophane with a red ribbon, creating adorable homemade presents perfect for teachers, neighbors, or holiday gatherings.
• Dessert Pairing Delight: Serve these peppermint macarons alongside hot chocolate or coffee for a luxurious after-dinner treat that combines rich flavors and festive cheer.
• Garnish and Presentation: Dust the macaron shells lightly with crushed candy cane pieces or drizzle white chocolate for an elegant, extra-special touch that elevates the dessert.

Storage Tips for Keeping Macarons Crisp

• Keep macarons in an airtight container, separating layers with parchment paper to prevent sticking. Store at cool room temperature for 2-3 days or refrigerate up to one week.
• Carefully wrap individual or grouped macarons in plastic wrap, then place inside a freezer-safe container. Frozen macarons maintain excellent quality for 3-4 weeks when properly sealed.
• Prepare macaron shells and filling separately up to 2 days before assembling. Refrigerate components, bringing to room temperature before final construction to ensure perfect texture and flavor.
• Always handle delicate macarons with clean, dry hands or use food-safe gloves. Transport in flat, cushioned containers to prevent cracking or shifting during movement.

FAQs

• What are the key ingredients for peppermint macarons?

Almond flour, powdered sugar, egg whites, granulated sugar, peppermint extract, and red gel food coloring are the main ingredients needed to create these delicate French cookies.

• Why do macarons need to rest before baking?

Resting allows the macaron shells to develop a dry skin, which helps create the signature smooth, crisp top and prevents cracking during baking. This crucial step ensures the classic macaron texture and appearance.

• How do I know when the macaron batter is mixed correctly?

The batter should flow like lava and form a ribbon when dropped from the spatula. This consistency, called macaronage, is critical for achieving the perfect macaron shell with smooth, elegant texture.

• What's the most challenging part of making macarons?

Achieving the right meringue consistency and folding technique is typically the most difficult aspect. Overbeating or undermixing can result in cracked or lumpy macaron shells, so precision and practice are key.

Crisp Peppermint Macarons Recipe

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4.6 from 22 reviews

• Total Time: 1 hour 15 minutes
• Yield: 13 1x

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Description

French Peppermint Macarons blend delicate almond meringue with refreshing mint cream. Elegant Paris-inspired cookies offer a cool, crisp wintertime treat you’ll savor with pure culinary delight.

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Ingredients

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• 100 g (1 cup) almond flour, finely sifted
• 100 g (⅘ cup) powdered sugar
• 50 g (¼ cup) granulated sugar
• 70 g (⅓ cup) egg whites, room temperature
• ½ tsp peppermint extract
• Red gel food coloring
• ½ cup (115 g) unsalted butter, softened
• 1 ½ cups (190 g) powdered sugar
• 12 tsps peppermint extract (to taste)
• 12 tbsps heavy cream or milk
• Crushed candy canes (optional, for garnish)

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Instructions

1. Preparation: Sift almond flour and powdered sugar through a fine-mesh strainer into a mixing bowl, eliminating any lumps or coarse particles.
2. Meringue Creation: Whip egg whites using an electric mixer, gradually adding granulated sugar until stiff, glossy peaks form. Incorporate peppermint extract and red gel food coloring to achieve desired hue.
3. Macaronage Technique: Fold dry ingredients into the meringue using a silicone spatula with smooth, controlled motions. Continue until the batter reaches a lava-like consistency that ribbons off the spatula.
4. Piping and Resting: Transfer batter to a piping bag with a circular tip. Pipe uniform 1-inch circles onto a parchment-lined or silicone mat-covered baking sheet. Tap the sheet firmly to release air bubbles, then let rest at room temperature for 30-60 minutes until a skin forms.
5. Baking and Cooling: Preheat oven to 300F (150C). Bake macarons for 15-18 minutes, ensuring they lift cleanly from the parchment. Allow complete cooling before removing from the tray.

Notes

• Master Ingredient Sifting: Use a fine-mesh strainer to eliminate lumps in almond flour and powdered sugar, guaranteeing smooth, uniform macaron shells with perfect texture.
• Whip Egg Whites Precisely: Beat whites to stiff, glossy peaks without overbeating, watching for a smooth, stable meringue that supports the entire macaron structure.
• Control Moisture Carefully: Allow piped macarons to develop a skin at room temperature before baking, preventing cracking and ensuring those classic smooth, crisp shells.
• Temperature Sensitivity Matters: Bake at a consistent 300F, checking shells’ readiness by their ability to lift cleanly from parchment paper without sticking or breaking.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 13
• Calories: 115
• Sugar: 10 g
• Sodium: 5 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 15 mg