If you’re looking to make a show-stopping holiday treat, these Peppermint Candy Cane Macarons are just what you need! These delicate, melt-in-your-mouth macarons feature a crisp shell with a creamy, minty filling that’s studded with crushed candy canes. They’re festive, flavorful, and the perfect combination of sweet and refreshing. Whether you’re serving them at a holiday party or gifting them to loved ones, these peppermint macarons will add a little magic to your celebrations.
What makes these macarons so special is their perfect balance of flavors and textures. The crunchy macaron shell gives way to a smooth and creamy peppermint filling that’s bright and minty, while the candy cane bits add a festive crunch. The result is a dessert that’s as beautiful as it is delicious. Plus, they’re surprisingly easy to make once you get the hang of macaron making!
I first made these Peppermint Candy Cane Macarons when I was looking for a festive twist on the classic macaron. The combination of peppermint and candy canes was a natural choice for the holidays, and they quickly became one of my go-to treats for the season. These macarons will surely be a hit at any holiday gathering!
Why These Peppermint Candy Cane Macarons Will Be Your New Favorite
- Festive and flavorful: These macarons are packed with the refreshing taste of peppermint and a sweet, minty filling, perfect for the holidays.
- Candy cane crunch: The crushed candy canes add a delightful texture and a pop of color, making these macarons visually striking.
- Elegant and easy: While macarons may seem intimidating, this recipe breaks it down step by step, making it easier than you think to create these delicious treats.
- Perfect for gifting: These macarons make a thoughtful and beautiful homemade gift for the holidays.
- Customizable: You can easily adjust the flavor, filling, or even the color of the macaron shells to suit your tastes.
Ingredients
For the Macaron Shells:
- 1 1/2 cups powdered sugar
- 1 cup almond flour
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- Red food coloring (optional, for a festive touch)
- Crushed candy canes (for decoration)
For the Peppermint Buttercream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp peppermint extract
- 2 tbsp heavy cream
- Crushed candy canes (for mixing into the filling)
How to Make Peppermint Candy Cane Macarons
- Prepare the dry ingredients: In a bowl, sift together the powdered sugar and almond flour to ensure there are no lumps. Set aside.
- Whip the egg whites: In a clean, dry bowl, whisk the egg whites until they form soft peaks. Gradually add the granulated sugar and continue to whip until stiff peaks form. Add the vanilla and peppermint extracts and beat until combined.
- Macaronage (folding the mixture): Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. The mixture should flow like lava and form ribbons when lifted with a spatula. Add a few drops of red food coloring to the batter and fold it in until the color is evenly distributed.
- Pipe the macarons: Transfer the batter into a piping bag fitted with a round tip. On a baking sheet lined with parchment paper, pipe small circles, about 1.5 inches in diameter, spacing them about 1 inch apart.
- Rest the macarons: Let the piped macarons rest for 30-60 minutes at room temperature, or until the tops are dry to the touch and a slight “skin” forms.
- Bake the macarons: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they easily lift off the parchment paper. Allow them to cool completely on the baking sheet.
- Make the buttercream: In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, peppermint extract, and heavy cream. Continue to beat until light and fluffy. Stir in some crushed candy canes to the buttercream filling for a festive crunch.
- Assemble the macarons: Once the macaron shells have cooled, pair them up by size. Pipe a small amount of the peppermint buttercream onto the flat side of one shell, and sandwich it with the other. Gently press them together to form a macaron.
- Garnish: Sprinkle a little extra crushed candy cane on the sides or top of the macarons for a fun, festive touch.
- Serve and enjoy: Let the macarons sit for a few hours to allow the flavors to meld together. Serve and enjoy the perfect holiday treat!
Tips
- Room temperature egg whites: Make sure your egg whites are at room temperature before whipping them. This helps them whip up better and results in a smoother macaron texture.
- Don’t over-mix: When folding the dry ingredients into the egg whites, be gentle! Over-mixing will result in a flat macaron shell.
- Let them rest: Allow the piped macaron shells to rest until they’re dry to the touch. This is crucial for getting the signature “foot” of a macaron.
- Peppermint extract: Use peppermint extract for the filling and the macaron batter for an extra burst of holiday flavor.
Substitutions and Variations
- Different extracts: If you’re not a fan of peppermint, you can swap it out for vanilla or almond extract for a different flavor.
- Different fillings: You can also use chocolate ganache, vanilla buttercream, or even fruit preserves instead of the peppermint buttercream.
- Add chocolate: For an extra chocolatey twist, add some cocoa powder to the macaron shells for a chocolate peppermint version.
Make a Healthier Version
- Sugar-free: Use a sugar substitute like Stevia or Monk fruit for the shells and filling to make a lower-sugar version.
- Dairy-free: Use dairy-free butter and heavy cream alternatives for the buttercream filling to make these macarons dairy-free.
- Gluten-free: These macarons are already gluten-free, as they’re made with almond flour instead of wheat flour, making them a great gluten-free option.
Closing
And there you have it! These Peppermint Candy Cane Macarons are a festive and delicious treat that’s perfect for the holidays. Whether you’re serving them at a party, giving them as gifts, or enjoying them yourself, these macarons will add a touch of holiday magic to any occasion. Don’t forget to let us know how your macarons turn out, and be sure to check out more of our festive and fun holiday recipes!
Frequently Asked Questions
- Can I make these macarons ahead of time?
Yes! These macarons can be made ahead of time. Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. - How do I know when the macarons are done?
The macarons are done when they easily lift off the parchment paper and have a smooth, shiny top. You can also tap the bottom of the macaron—if it doesn’t wobble, it’s done. - Can I make these macarons without food coloring?
Yes! You can skip the food coloring and enjoy the natural color of the macaron shells. They’ll still be festive and delicious. - Can I use regular candy canes?
Yes! Just crush regular candy canes into small pieces and use them for the filling and decoration. - Can I add chocolate to the filling?
Absolutely! For a chocolate-peppermint combination, add melted chocolate to the buttercream for a richer filling. - Can I make these macarons without peppermint extract?
Yes, you can replace peppermint extract with vanilla extract or even almond extract for a different flavor. - How do I store leftovers?
Store leftover macarons in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. - Can I freeze these macarons?
Yes! To freeze, store the assembled macarons in an airtight container or freezer bag. Thaw in the fridge before serving. - How can I get the macaron shells to have a smooth top?
Make sure to fold the macaron batter just enough until it flows like lava but still holds its shape when piped. - How do I prevent macarons from cracking?
Cracking usually happens when the oven temperature is too high, or the macaron batter is too thin. Make sure the batter has the right consistency and bake at the correct temperature. - What can I do if the macaron shells spread too much?
If the macaron shells spread too much, the batter might be too runny. Try reducing the liquid or adding a bit more almond flour to thicken the batter. - How do I pipe perfect macaron shells?
Use a piping bag with a round tip, and pipe evenly sized circles. You can trace templates on parchment paper underneath the macaron shells to keep the sizes consistent.
Peppermint Candy Cane Macarons
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Macaron Shells:
1 1/2 cups 1 1/2 powdered sugar
1 cup 1 almond flour
3 large 3 egg whites, at room temperature
1/4 cup 1/4 granulated sugar
1/2 tsp 1/2 vanilla extract
1/2 tsp 1/2 peppermint extract
Red food coloring (optional, for a festive touch)
Crushed candy canes (for decoration)
For the Peppermint Buttercream Filling:
1/2 cup 1/2 unsalted butter, softened
1 1/2 cups 1 1/2 powdered sugar
1 tsp 1 peppermint extract
2 tbsp 2 heavy cream
Crushed candy canes (for mixing into the filling)
Directions
- Prepare the dry ingredients: In a bowl, sift together the powdered sugar and almond flour to ensure there are no lumps. Set aside.
- Whip the egg whites: In a clean, dry bowl, whisk the egg whites until they form soft peaks. Gradually add the granulated sugar and continue to whip until stiff peaks form. Add the vanilla and peppermint extracts and beat until combined.
- Macaronage (folding the mixture): Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. The mixture should flow like lava and form ribbons when lifted with a spatula. Add a few drops of red food coloring to the batter and fold it in until the color is evenly distributed.
- Pipe the macarons: Transfer the batter into a piping bag fitted with a round tip. On a baking sheet lined with parchment paper, pipe small circles, about 1.5 inches in diameter, spacing them about 1 inch apart.
- Rest the macarons: Let the piped macarons rest for 30-60 minutes at room temperature, or until the tops are dry to the touch and a slight “skin” forms.
- Bake the macarons: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they easily lift off the parchment paper. Allow them to cool completely on the baking sheet.
- Make the buttercream: In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, peppermint extract, and heavy cream. Continue to beat until light and fluffy. Stir in some crushed candy canes to the buttercream filling for a festive crunch.
- Assemble the macarons: Once the macaron shells have cooled, pair them up by size. Pipe a small amount of the peppermint buttercream onto the flat side of one shell, and sandwich it with the other. Gently press them together to form a macaron.
- Garnish: Sprinkle a little extra crushed candy cane on the sides or top of the macarons for a fun, festive touch.
- Serve and enjoy: Let the macarons sit for a few hours to allow the flavors to meld together. Serve and enjoy the perfect holiday treat!
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