Name: Peppermint Macarons with White Chocolate and Candy Cane Topping Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
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; 1/2 cup (114 grams) unsalted butter, softened; 1 cup (240 grams) confectioners' sugar; 1 teaspoon peppermint extract

Jump to Recipe· 4.3 from 56 reviews

If you have a sweet tooth that loves a festive twist, then the Peppermint Macarons with White Chocolate and Candy Cane Topping Recipe is an absolute must-try. These delicate French treats combine a crisp, airy texture with bright peppermint buttercream, all wrapped in beautifully red-hued shells. The white chocolate and crushed candy cane topping add delightful crunch and creaminess, making every bite a perfect blend of cool mint and sugary richness. Whether you’re baking for the holidays or just treating yourself, this recipe is sure to become a beloved classic in your dessert repertoire.

Ingredients You'll Need

The image shows baking ingredients arranged on a white marbled surface. At the center, there is a white bowl divided into two halves, one with fine white powder and the other with a yellowish powder, with a metal whisk resting on top. Above the bowl, there is a white jug filled with granulated sugar and a spoon inside. To the right, a small glass bowl with red liquid and another glass bowl with crushed red and green pieces sit near a partially wrapped white block that looks like butter. Below, three eggs—two brown and one white—are placed near two candy canes with red, white, and green stripes. At the bottom right, there is a white chopping board with a large white chocolate bar partially sliced and a knife with a yellow handle beside it. The ingredients rest partly on a white towel with red text on it. Photo taken with an iphone --ar 4:5 --v 7

To make these peppermint macarons shine, you’ll want to gather some simple yet essential ingredients. Each one plays a crucial role, from giving the shells their signature texture to crafting the creamy filling and topping.

Super fine almond flour (140 grams): Provides the delicate, nutty base necessary for the macaron shells’ tender crumb and slight chewiness.

Confectioners' sugar (120 grams + 1 cup for buttercream): Keeps the texture smooth and the sweetness balanced without graininess.
Egg whites (100 grams, about 3 large): Whipped to form the meringue that gives the macarons their iconic structure and lightness.
Super fine white sugar (110 grams): Stabilizes the meringue and adds just the right amount of sweetness to the shells.

Red gel food coloring (1-2 teaspoons): Gives that festive, perfect holiday pop of color without adding liquid.
White chocolate (4 ounces): Melted to create a luscious, creamy topping that pairs beautifully with the peppermint flavor.
Crushed peppermint candy canes (3-4 tablespoons): Adds festive crunch and a burst of refreshing minty flavor on top of the chocolate.

Unsalted butter (½ cup, softened): The base of the peppermint buttercream that brings richness and silky smoothness.
Peppermint extract (1 teaspoon): Infuses the buttercream with cool mint intensity to complement the candy cane topping.

How to Make Peppermint Macarons with White Chocolate and Candy Cane Topping Recipe

Step 1: Prepare the Macaron Shells

Start by prepping your baking area with silicone mats on baking sheets — two if you can manage it, for easier batches. Sift the almond flour and confectioners' sugar separately through a fine mesh sieve into a bowl, discarding any large bits. Mix them thoroughly to create a perfect, smooth base for your batter.

Step 2: Whip the Meringue

In a stand mixer fitted with a whisk, begin beating room-temperature egg whites on low speed until soft peaks form. Gradually add the superfine white sugar while increasing the mixer speed to medium and then high. Whip until stiff peaks develop, and then fold in your red gel food coloring until just combined — this is the secret to those vibrant, festive shells.

Step 3: Combine and Fold the Batter

Sift the dry almond flour and sugar mixture over your meringue. Using a rubber spatula, gently fold everything together with care. Look for the batter to fall off your spatula in thick, uninterrupted ribbons — this “ribbon stage” is crucial for smooth, shiny shells that peak just right.

Step 4: Pipe and Rest

Fill a piping bag with the batter and pipe uniform 1 to 1 ½-inch circles onto the silicone mat. Tap the baking sheet firmly against the counter a few times to pop any air bubbles, using a toothpick if necessary to remove stubborn ones. Let the macarons rest and form a thin “skin” on top, which usually takes between 8 minutes up to an hour — you’ll know they’re ready when you can lightly touch the surface without batter sticking.

Step 5: Bake and Cool

Bake the macarons at 300°F for 15 to 20 minutes. Keep a close eye starting at 15 minutes; your macarons are perfectly baked when the tops are firm and do not wiggle on their bases. Let them cool completely on the mat before gently peeling them off to avoid cracking.

Step 6: Dip and Decorate

Melt white chocolate using a double boiler or microwave with gentle intervals, stirring until perfectly smooth. Dip the tops of half your cooled macarons into the melted white chocolate, then immediately sprinkle with the crushed peppermint candy canes. Set aside in the fridge to allow the chocolate topping to harden beautifully.

Step 7: Make the Peppermint Buttercream

Cream the softened unsalted butter with 1 cup confectioners’ sugar and 1 teaspoon peppermint extract until light and fluffy. This luscious buttercream filling will balance the crisp shells with a creamy minty burst.

Step 8: Assemble Your Macarons

Pipe or spread a generous amount of peppermint buttercream onto the bottom side of one shell and sandwich it with a chocolate-topped macaron. Press gently to create the perfect peppermint macaron sandwich, and repeat for all your shells.

How to Serve Peppermint Macarons with White Chocolate and Candy Cane Topping Recipe

The image shows a baking tray with a red silicone mat holding twenty round red cookie pieces arranged in five rows and four columns. In the first and fourth columns, the first layer is red cookie bases topped with thick white cream swirls. In the second and fifth columns, the red cookie layers are covered with white cream spread evenly, sprinkled with small green and red crushed candy pieces. The third column has red cookie layers without any cream or topping. A woman’s hand holds a white pastry bag with a metal tip on the right side of the tray. The tray is sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When serving, a little extra crushed candy cane sprinkled atop the plate around the macarons creates an inviting, festive touch. You can also add fresh mint leaves for an elegant green contrast to the vivid red shells and white chocolate.

Side Dishes

Pair your peppermint macarons with a warm mug of hot cocoa or peppermint tea for a cozy winter treat. The rich drink complements the crisp sweetness of the macarons perfectly and enhances that cool peppermint sensation.

Creative Ways to Present

Arrange your macarons in a holiday-themed box tied with a red satin ribbon for a delightful gift idea. Alternatively, place them on a clear glass cake stand with fairy lights underneath for a magical, festive centerpiece at any party.

Make Ahead and Storage

Storing Leftovers

Leftover peppermint macarons can be stored in an airtight container in the refrigerator for up to 5 days. Keeping them chilled preserves the creamy buttercream filling and maintains the crisp shell texture without sogginess.

Freezing

You can freeze these macarons for up to a month by placing them in a sealed container or zip-top bag, separated by parchment paper to prevent sticking. Thaw them overnight in the fridge, not at room temperature, for the best texture upon serving.

Reheating

Since these macarons are best enjoyed cold or at room temperature, avoid heating to preserve their texture and flavors. If the white chocolate topping feels too firm, allow the macarons to come to room temperature briefly before serving.

FAQs

Can I use regular sugar instead of superfine?

Using superfine sugar helps create a smoother meringue and reduces graininess in your shell’s texture. If you don’t have superfine sugar, pulse regular granulated sugar in a blender for a few seconds to achieve finer grains.

Why do my macarons crack or have hollow shells?

Cracks and hollows are usually signs of improper mixing, incorrect oven temperature, or insufficient resting time. Make sure your batter is folded to the right consistency and that the macarons have formed a proper skin before baking. Also, verify your oven temperature with an oven thermometer.

Can I make these macarons without food coloring?

Absolutely! The red gel food coloring adds festive color, but if you prefer natural shells, skip the coloring for a lovely pale cream or almond tone that tastes just as amazing.

How do I get the peppermint flavor to stand out without being overpowering?

The peppermint extract in the buttercream and the candy cane topping provide a balanced minty flavor. Avoid adding too much extract at once; start with 1 teaspoon and adjust to taste after mixing for a fresh but not overpowering mint presence.

Can I use dark or milk chocolate instead of white?

You can experiment with dipping in dark or milk chocolate, but white chocolate complements the peppermint flavor best with its creamy sweetness and contrasts beautifully with the red shells and candy cane crunch.

Final Thoughts

I truly hope you fall in love with the Peppermint Macarons with White Chocolate and Candy Cane Topping Recipe just as much as I have. These festive treats are a joyful way to bring a bit of holiday magic to your kitchen and your table. Once you take that first bite, with the perfect balance of mint, sweet, and crunch, you’ll see why they’re such a cherished crowd-pleaser. Happy baking and even happier indulging!

Peppermint Macarons with White Chocolate and Candy Cane Topping Recipe

Ingredients You'll Need