Peppermint Macarons


Meet our pink bundles of French joy, peppermint macarons, complete with white chocolate and dark chocolate filling! For those who are confused, macarons are not made with coconut like macaroons (although both are equally delicious!). Macarons are a sandwich of light, airy meringue cookies made with almond flour, egg whites and confectioners sugar with a yummy ganache or frosting filling.

This was both of our first attempts at making macarons, which are actually pretty technical. We decided to make peppermint macarons, some with white chocolate and some with dark chocolate filling. They are super cute and delicious and would make a fantastic Christmas gift!

Peppermint Macaron Shells
Adapted from Alison Eats

2/3 cup almond flour
1 1/2 cups powdered sugar
3 large egg whites, left out, uncovered overnight
5 tablespoons granulated sugar
1/8 tsp peppermint extract
Red food coloring (optional)

  1. Line a baking sheet with parchment paper and with a pencil, draw 1-inch circles about 1 inch apart. Flip the paper over and make sure you can see the circles. (We did not flip the paper over and ended up with pencil on the macaron shells which isn’t unsafe but just not aesthetically pleasing)
  2. Blend the almond flour and powdered sugar in a food processor until well incorporated.
  3. In a stainless-steel bowl, beat egg whites on high speed until foamy. Gradually add granulated sugar, peppermint extract and 10-20 drops of food coloring. Continue to beat until the eggs form stiff peaks.
  4. Using a rubber spatula, carefully fold the almond four and powdered sugar into the meringue in a couple additions.
  5. Preheat oven to 375. Fill a pastry bag with batter and carefully dispense the meringue into the circles on the parchment paper. Once the tray is filled, tap the baking sheet on the counter so the batter flattens a bit. Let the tray sit at room temperature for 15 minutes.
  6. Bake the cookies for 9-12 minutes, or until the tops of the shells are slightly crisp. Allow to cool completely before removing from the shells and cooking another batch.


Chocolate Filling
Adapted from David Lebovitz

½ cup heavy cream
2 teaspoons light corn syrup
5 ounces bittersweet or white chocolate, finely chopped
1 tablespoon butter, cut into small pieces

Heat the cream and corn syrup in a small saucepan until boiling just on the sides. Remove from heat and add chopped chocolate. Let the mixture sit for a minute and then stir until smooth. Stir in the butter pieces. Allow the filling to cool completely before using. (If using immediately, place the saucepan over a bowl of ice water and stir frequently during assembly.)


When both components have cooled completely, match the shells with like sizes.
Spread filling on one shell then top with the second shell.
Macarons are best consumed after at least one day. Store them in the refrigerator and bring to room temperature when ready to eat. Unless, of course, you can’t wait that long… they’re very good with no standing time!

For additional tips and techniques, visit David Lebovitz’s page Making French Macarons.




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