This peppermint macaron recipe is a holiday favorite in my kitchen and a treat I reach for whenever I want something elegant but unfussy. I first developed this version during a holiday cookie swap: I wanted a crisp, airy shell with a clear peppermint note that didn't overpower the almond base. The combination of a light, slightly crisp outside and a tender, chewy interior, married to a creamy peppermint buttercream, quickly made them the most requested treat at every gathering. These little sandwich cookies are showstoppers but surprisingly approachable once you know the rhythms and techniques involved.

I cherish the ritual of making them: sifting the almond flour and powdered sugar until they’re as fine as snowfall, whipping egg whites to glossy peaks, and the gentle, focused motion of macaronage as the batter becomes purposeful and smooth. They deliver bright peppermint flavor without feeling like a candy cane, and the contrast between the cool mint filling and the warm almond shells always gets a delighted reaction from friends and family. Make a batch for a party platter or a cozy afternoon tea — these keep well and travel beautifully when packed between layers of parchment.

Ingredients

• Almond flour: 1 cup finely ground blanched almond flour (use a fresh brand such as Bob's Red Mill or King Arthur for consistent texture). The fineness determines the shell’s smooth top.
• Powdered sugar: 1 3/4 cups sifted confectioners' sugar — sifting eliminates lumps and prevents gritty shells; a very important step for glossy tops.
• Egg whites: 3 large egg whites at room temperature (about 3 large eggs' whites). Room-temperature whites whip more easily and hold volume better.
• Granulated sugar: 1/4 cup added gradually while whipping to stabilize the meringue and achieve glossy, stiff peaks.
• Peppermint extract: 1/2 teaspoon for the shells and an additional 1 teaspoon for the buttercream; use high-quality extract like Watkins for a clean, non-chemical mint flavor.
• Pinch of salt: A small pinch helps stabilize the egg whites and brightens flavors.
• Food coloring (optional): A drop or two of gel coloring if you want pale green or pastel pink shells — gel colors are preferred so you don’t alter batter hydration.
• Unsalted butter (filling): 1 cup (2 sticks) softened to room temperature; provides the silky, rich base for the buttercream.
• Powdered sugar (filling): 3–4 cups sifted to reach your preferred sweetness and stiffness in the buttercream filling.

Instructions

Prepare and measure: Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats. Measure and sift your almond flour with the powdered sugar together at least once until very fine. Accurate measuring and sifting are critical to avoid lumpy batter and to ensure smooth shells. Whip the egg whites: In a clean, dry mixing bowl, whisk the 3 room-temperature egg whites with a pinch of salt until they are foamy. Gradually add the 1/4 cup granulated sugar while whipping on medium-high speed until you reach glossy, stiff peaks. The meringue should hold its shape and have a satiny sheen. Fold in dry ingredients (macaronage): Gently fold the sifted almond flour and powdered sugar into the meringue in three additions, scraping the bowl and rotating as you go. Add 1/2 teaspoon peppermint extract and any gel food coloring at this stage. Mix with a spatula using a figure-eight motion until the batter flows in ribbons and smooths back into the bowl within about 10–15 seconds. Avoid overmixing — batter should be fluid but not runny. Pipe the shells: Transfer batter to a piping bag fitted with a 1/2-inch round tip or cut the bag so the opening is about 1/2 inch. Pipe small 1 1/2-inch rounds onto the prepared sheets, spacing at least 1 inch apart. Tap the pans firmly on the counter twice to release any trapped air bubbles; if bubbles remain, pop them with a toothpick. Rest the shells: Let piped shells sit at room temperature for 30–60 minutes until a dry skin forms on the surface — when ready, you should be able to gently touch a shell without batter sticking to your finger. This skin helps form the signature feet while baking. Bake and cool: Bake one sheet at a time in the preheated oven at 300°F for 15–20 minutes, rotating halfway through if your oven has hot spots. Remove when shells are firm to the touch and easily lift from the paper; cool completely on the sheet to avoid cracking from handling while warm. Make the buttercream: Beat 1 cup softened unsalted butter until creamy. Gradually add 3–4 cups sifted powdered sugar, beating until smooth. Add 1 teaspoon peppermint extract and a tablespoon of heavy cream or milk if needed to reach a smooth pipeable consistency. Taste and adjust peppermint or sweetness. Assemble the sandwiches: Pair shells by size. Pipe a dollop of buttercream onto the flat side of one shell and gently sandwich with its mate. Press lightly to spread filling to the edge. For best texture, refrigerate assembled cookies in an airtight container overnight so flavors meld, then bring to room temperature before serving.

Storage Tips

Store assembled cookies in a single layer in an airtight container, refrigerating for up to 5 days. For longer storage, freeze the shells or assembled cookies up to 3 months: place them on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers. To serve after freezing, thaw in the refrigerator overnight, then bring to room temperature for 20–30 minutes before enjoying. Avoid leaving them at room temperature for more than a day because the buttercream can soften and the shells may lose crispness.

Ingredient Substitutions

If you’re nut-sensitive, traditional almond macaron shells are not suitable, but you can experiment with equal parts superfine oat flour and additional powdered sugar (results will differ in texture). To make the filling dairy-free, substitute a vegan butter or coconut-based shortening and add 1–2 tablespoons of non-dairy milk to achieve the right consistency. For a milder mint profile, use peppermint oil sparingly or a blend of 1/4 teaspoon peppermint with 3/4 teaspoon pure vanilla extract for balance. Note: substituting dry ingredients will change the shell behavior and may require adjustments to the macaronage stage.

Serving Suggestions

Present them on a tiered dessert stand, arrange in gift boxes with tissue, or serve alongside espresso or a bright herbal tea. Garnish with a light dusting of confectioners' sugar or tiny crushed peppermint pieces on the buttercream before sandwiching for a festive look. They also pair beautifully with dark chocolate squares or a small scoop of vanilla ice cream for a decadent dessert course. For parties, offer a platter with assorted colors and a small sign describing the flavor to entice guests.

Cultural Background

Macarons trace back to Italian origins but were popularized in France where the modern sandwich version became a pastry icon. The technique evolved in Parisian salons and pâtisseries, with regional variations emphasizing different fillings and colors. The almond-based cookie has become a global symbol of refined baking, often used to showcase seasonal flavors; peppermint is a modern holiday pairing that blends the classic French technique with wintertime aromatics common in northern European celebrations.

Seasonal Adaptations

For winter and holiday gatherings, increase peppermint in the buttercream slightly and tint shells a soft mint green. In spring, swap peppermint for 1 teaspoon lemon extract and add a tiny lemon zest to the filling for a brighter profile. For Valentine's Day, use a touch of beet powder for soft pink shells and a raspberry buttercream filling. Summer-friendly versions can incorporate crushed freeze-dried strawberries into the buttercream for natural color and tang without excess moisture.

Meal Prep Tips

If you’re prepping for an event, make the shells up to one week ahead and store in an airtight container at room temperature away from sunlight. Prepare the buttercream two days ahead and keep refrigerated; bring it to room temperature and re-whip briefly before assembling. For gift orders, freeze shells on a sheet until solid, then bag and pack; assemble within 24 hours of gifting for the freshest texture. Label containers with the assembly date to track freshness.

In short, these peppermint almond sandwiches are a small but memorable way to show care — precise enough to impress yet accessible enough to become a seasonal staple. I hope you enjoy making them as much as I do; once you master the rhythm, they’ll become a reliable, crowd-pleasing treat for holidays and special occasions.