Name: Peppermint Macarons with White Chocolate Topping Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 12 h
Cuisine: French
Ingredients: 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; 4 ounces white chocolate, melted; 3-4 tablespoons crushed peppermint candy canes; ½ cup (114 grams) unsalted butter, softened; 1 cup (240 grams) confectioners’ sugar; 1 teaspoon peppermint extract

Jump to Recipe· 4.7 from 139 reviews

If you love a lovely balance of minty freshness with a touch of sweetness and a bit of crunch, you’re going to absolutely adore this Peppermint Macarons with White Chocolate Topping Recipe. These delicate French treats aren’t just pretty—they’re packed with flavor, and I promise, once you try making them at home, you’ll want to keep these little delights in your bake rotation forever. Stick around, because I’ll walk you through everything you need to know to get these perfect every single time.

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Why You’ll Love This Recipe

Classic Flavor Combo: Peppermint and white chocolate blend perfectly for a wintery treat that’s not too sweet.
Step-by-Step Guidance: I share my personal tips to help you avoid common macaron mishaps.
Impressively Pretty: These macarons look like they came from a fancy pâtisserie—but you’ll make them at home!
Make-Ahead Friendly: They store and freeze beautifully, making them a great treat to prep in advance.

Peppermint Macarons with White Chocolate Topping Recipe - Recipe Step

Ingredients You’ll Need

The ingredients for this Peppermint Macarons with White Chocolate Topping Recipe are straightforward and well-balanced to create that iconic chewy macaron texture with a peppermint twist. I recommend investing in superfine almond flour and confectioners’ sugar for the best smooth texture.

Peppermint Macarons with White Chocolate Topping Recipe - Ingredients

Super fine almond flour: It’s important to use superfine here to get that smooth, delicate shell without gritty bits.
Confectioners’ sugar: Helps achieve the light, melt-in-your-mouth texture essential to macarons.
Egg whites: Make sure they’re at room temperature for optimal volume in the meringue.
Super fine white sugar: Used to stabilize the meringue and add sweetness.
Red gel food coloring: This adds a festive pop of color without thinning the batter like liquid dyes can.
White chocolate: Melts smooth to coat the tops and hold crushed peppermint candies.
Crushed peppermint candy canes: Provides that crunchy, minty finish that makes these macarons stand out.
Unsalted butter: For the peppermint buttercream — softened for easy whipping.
Peppermint extract: Gives the buttercream a bright, refreshing peppermint flavor that complements the candy cane topping beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Peppermint Macarons with White Chocolate Topping Recipe by tweaking the flavors just a bit—feel free to personalize it to fit your own taste or occasion.

Chocolate Peppermint: Swap out white chocolate for semi-sweet dark chocolate for a richer contrast—my family goes crazy for this twist at holiday parties.
Peppermint Mocha: Add a teaspoon of espresso powder to the buttercream for an adult-friendly flavor that pairs perfectly with coffee.
Fruit Infusion: Try a touch of raspberry or cranberry extract instead of peppermint to give a fruity holiday vibe.
Vegan Adaptation: You can experiment with aquafaba (chickpea water) as an egg white substitute—though it takes a little trial, I once surprised my vegan friends with a version they loved!

How to Make Peppermint Macarons with White Chocolate Topping Recipe

Step 1: Prepare Your Dry Ingredients and Meringue

Start by sifting your almond flour and confectioners’ sugar carefully. I find using a fine mesh sieve really makes a difference in the final texture because any lumps can ruin the smooth surface of your macaron shells. Once sifted and combined, set aside.

Next, beat your room temperature egg whites with a stand mixer until soft peaks form, then gradually add your superfine white sugar while increasing the speed to build a stiff, glossy meringue. This step is crucial—your meringue should hold stiff peaks but still be pliable for folding. When you add the red gel food coloring, beat just until evenly distributed to keep that vibrant, festive hue without deflating your meringue.

Step 2: Fold Dry Ingredients Into the Meringue

Sift your almond flour mixture right onto the meringue and gently fold using a rubber spatula. This is where many get stuck—underfolding means lumps, overfolding means runny batter that won’t hold shape. I discovered a helpful trick: the batter is ready when it flows off your spatula in continuous ribbons that slowly melt back into the rest of the batter. You can even try the figure-8 test—draw figure-8s with the batter without it breaking apart, and you’re good to go!

Step 3: Pipe and Rest Your Macarons

Use a piping bag fitted with a medium to large round tip and pipe consistent 1 to 1.5-inch circles onto a silicone mat-lined baking sheet. Don’t forget to tap the baking sheet gently on the counter a few times to pop air bubbles—one of the secrets I learned to avoid cracked shells! Let them rest at room temperature until they form a dry skin, which can take anywhere from 8 minutes up to an hour depending on your kitchen’s humidity. I usually test by lightly touching the shells; if the batter doesn’t stick to your finger, you’re ready to bake.

Step 4: Bake and Cool

Bake your macarons at 300°F for 15 to 20 minutes. Keep a close eye starting at 15 minutes; they’re done when their tops are firm and don’t wobble on the base when nudged. This step took me a couple tries to perfect, but patience pays off! Cool them completely before peeling from the mat—this prevents cracking or breaking.

Step 5: Decorate Macaron Tops

While the shells cool, melt your white chocolate slowly—either in a double boiler or in short bursts in the microwave to avoid scorching. Once smooth, dip half of the macaron tops and immediately sprinkle with crushed peppermint candy canes. Pop them in the fridge to let the chocolate harden, which gives a beautiful glossy finish paired with festive crunch.

Step 6: Make Peppermint Buttercream and Assemble

Whip the softened unsalted butter until fluffy, then mix in the confectioners’ sugar gradually, followed by peppermint extract to taste. Pipe a generous dollop of this luscious buttercream onto the undecorated side of each macaron. Top with the chocolate-peppermint decorated halves, press lightly, and place the macarons in the fridge overnight to allow flavors to meld and the texture to settle perfectly. I’ve found this maturation step takes these macarons to a whole new level of yum.

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Pro Tips for Making Peppermint Macarons with White Chocolate Topping Recipe

Perfect Your Meringue: Make sure your bowl and beaters are completely grease-free before whisking—any fat can keep the egg whites from whipping properly.
Drying Time Matters: Don’t rush the resting period before baking; this “skin” prevents cracking and is key to those signature shiny, smooth shells.
Consistent Piping: Try using a template under your silicone mat as a guide to pipe uniform sizes for even baking and a neat look.
Storage Tip: Always separate layers of macarons with parchment paper in container to keep shells from sticking or breaking during storage.

How to Serve Peppermint Macarons with White Chocolate Topping Recipe

Peppermint Macarons with White Chocolate Topping Recipe - Serving

Garnishes

I love a simple sprinkle of extra crushed peppermint candy canes on the serving platter to echo the topping and add a festive touch. Sometimes, I dust powdered sugar lightly around for a snowy effect—it looks so pretty on the table and adds a hint of sweetness if anyone wants a little extra.

Side Dishes

Pair these macarons with a hot cup of peppermint tea or a rich dark hot chocolate. They’re also perfect alongside coffee or even a creamy eggnog if you want to amp up the holiday vibes and flavors.

Creative Ways to Present

For holiday parties, I like to stack these macarons carefully on a tiered dessert stand with a few fresh mint sprigs woven through. They make beautiful edible ornaments when placed inside clear gift boxes tied with red and white twine—I’ve gifted these multiple times and always gotten rave reviews!

Make Ahead and Storage

Storing Leftovers

I store leftover macarons in an airtight container in the fridge to keep that buttery cream fresh and the shells crisp. Just remember to layer parchment paper in between so they don’t stick or get crushed. They hold up beautifully for up to a week, though trust me—if you’re like me, they don’t last that long!

Freezing

Freezing macarons is a lifesaver for holiday prep. Let the filled macarons rest for 24 hours at room temp, then freeze them in a single layer on a parchment-lined tray until solid. Once frozen, stack carefully in an airtight container for up to three months. Thaw slowly overnight in the fridge before serving for the best texture.

Reheating

Reheating macarons isn’t really necessary, but if you want to take the chill off after refrigeration, just leave them at room temperature for 20 to 30 minutes. This brings out the buttery flavors and softens the buttercream slightly without making the shells too soft.

FAQs

Can I use regular almond flour instead of superfine almond flour?

You can, but superfine almond flour is best to get those smooth, shiny macaron tops. Regular almond flour can be a bit grainy and may cause the shells to have a rough texture or cracks.
How do I know when the macaron batter is ready to pipe?

Look for a batter that ribbons off your spatula in a continuous stream without breaking. You can use the figure-8 test by trying to draw figure-8 shapes with the batter—it should not break apart easily. This means the batter has the right consistency.
Why do my macaron shells crack during baking?

Cracking usually happens when the shells haven’t formed a skin before baking, or the oven temperature is too high. Make sure to rest them until a dry skin forms and bake at the recommended temperature of 300°F without opening the oven door early.
Can I make these macarons without food coloring?

Absolutely! The red gel food coloring is just for a festive touch. These macarons will still taste amazing without it, and the crushed peppermint adds color and charm on top.
How long can I store peppermint macarons in the fridge?

You can keep assembled macarons refrigerated in an airtight container for up to 6 weeks, but for best taste and texture, I recommend enjoying them within the first week or two.

Final Thoughts

When I first made this Peppermint Macarons with White Chocolate Topping Recipe, I was amazed at how such simple ingredients could come together into something so elegant and festive. They’re perfect for gift-giving, holiday celebrations, or just a special treat to brighten your day. If you love macarons, or even if you’ve been hesitant to try making them, trust me—following this guide will give you that perfect chewy, minty, melt-in-your-mouth goodness every time. I can’t wait for you to try them and hear all about your baking wins!