Name: Peppermint Macarons with White Chocolate Topping Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 10 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

If you’re anything like me and adore that perfect sweet treat with a hint of freshness, you’re going to absolutely love this Peppermint Macarons with White Chocolate Topping Recipe. These delicate, melt-in-your-mouth macarons bring together the crispness of peppermint and creamy white chocolate for a festive, yet sophisticated dessert. Trust me, the moment you take your first bite, you’ll know this recipe is a keeper – my family and friends go nuts over these every time I make them!

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Why You’ll Love This Recipe

Delicate yet Festive Flavor: The peppermint buttercream combined with white chocolate topping offers a refreshing twist that’s perfect for holidays or anytime you want a minty treat.
Impressive but Doable: I used to struggle with macarons, but this recipe breaks it down in a way that’s totally achievable even if you’re new to making macarons.
Balanced Sweetness and Texture: The crisp shells with creamy buttercream and a crunchy peppermint candy topping make every bite a heavenly contrast.
Make-Ahead Friendly: You can prepare these in advance and they store beautifully, making your entertaining so much easier.

There are six red macarons lined up in a row on a white marbled surface. Each macaron has two bright red shells with a thick layer of smooth white filling in the middle. The white filling is topped with crushed red, green, and white candy pieces that add a festive touch. Some candy crumbs are scattered on the white marbled surface in front of the macarons. The background is soft and blurred with white shapes resembling snow-covered trees and soft glowing lights, creating a cozy, holiday feel. photo taken with an iphone --ar 2:3 --v 7 - Peppermint Macarons with White Chocolate Topping, Festive Macaron Recipes, Holiday Dessert Ideas, Mint Chocolate Macarons, Easy Macaron Recipes

Ingredients You’ll Need

Each ingredient in this Peppermint Macarons with White Chocolate Topping Recipe plays a key role in creating the perfect texture and flavor. I like to source super fine almond flour and confectioners’ sugar that are well sifted — it really makes a difference in the smoothness of your macaron shells.

Flat lay of a small white ceramic bowl of superfine almond flour, a small white ceramic bowl of confectioners' sugar, three whole uncracked brown eggs, a small white ceramic bowl of superfine white sugar, a small white ceramic bowl with a few drops of red gel food coloring, a few squares of fresh white chocolate, a small white ceramic bowl with crushed peppermint candy canes, a few cubes of softened unsalted butter, a small white ceramic bowl of confectioners' sugar for buttercream, and a small white ceramic bowl containing clear peppermint extract placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Peppermint Macarons with White Chocolate Topping, Festive Macaron Recipes, Holiday Dessert Ideas, Mint Chocolate Macarons, Easy Macaron Recipes

Super fine almond flour: Using finely ground almond flour ensures your macarons come out smooth without any unwanted lumps.
Confectioners’ sugar: Helps give the macarons their characteristic sweetness and delicate texture.
Egg whites: Room temperature egg whites whip better, giving your meringue the perfect volume and stability.
Super fine white sugar: This helps stabilize the meringue and adds sweet structure.
Red gel food coloring: A little goes a long way to tint those shells with a festive touch without affecting texture.
White chocolate: Melts smoothly for dipping and adds a creamy, rich contrast to the mint.
Crushed peppermint candy canes: Adds crunch and bursts of peppermint flavor, truly elevating the macaron tops.
Unsalted butter: Softened butter is essential for a silky, fluffy buttercream.
Peppermint extract: Pairs beautifully with the candy canes to give you that unmistakable mint flavor throughout.

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 like to mix things up now and then with this Peppermint Macarons with White Chocolate Topping Recipe depending on the season and occasion — it’s such a flexible base that’ll let you get creative and make it your own.

Chocolate lovers’ version: Swap out white chocolate for dark or semi-sweet chocolate for a richer twist; I did this once for a friend’s birthday and everyone raved about the intense flavor combo.
Vegan adaptation: Use aquafaba in place of egg whites to whip the meringue; it took me a few tries, but this adjustment makes it perfect for plant-based eaters.
Seasonal flavors: Try adding a drop of peppermint oil with a hint of vanilla or orange zest to the buttercream — it’s a little trick I discovered to make fall and winter holidays extra special.
Mini macarons: Pipe smaller circles for bite-sized treats that are great for parties or gifting.

How to Make Peppermint Macarons with White Chocolate Topping Recipe

Step 1: Prep and Sift Your Dry Ingredients

Start by preparing your baking sheets with silicone mats — I sometimes use two if I want to bake more at once. Next, sift your almond flour and confectioners’ sugar through a fine mesh sieve onto a scale so you hit that perfect 140 grams of almond flour and 120 grams of sugar. I always toss out any big almond pieces because they can ruin the smooth shell surface. Use a whisk to combine the two well; this ensures even sweetness and smooth batter throughout.

Step 2: Whip the Meringue to Stiff Peaks

Place your room-temperature egg whites in your stand mixer’s bowl and begin whipping on low speed until soft peaks form — this takes around 2 minutes. Gradually add the super fine white sugar and increase speed to medium, then high, until the meringue reaches stiff peaks and glossy texture. It took me a while to get comfortable gauging the right peak, but you’ll know it’s ready when the meringue stands tall and doesn’t move around. Now, add in your red gel food coloring and gently beat until it’s evenly blended.

Step 3: Fold Dry Ingredients Into Meringue

Using a rubber spatula, sift the dry almond flour and sugar mixture into your meringue bowl. Fold gently but thoroughly — this is where I learned patience pays off. You want to avoid overmixing because then your batter gets too runny and your macarons won’t rise correctly. The batter should flow like a smooth ribbon off the spatula and pass the “figure-eight” test: if the batter flows continuously when you draw figure eights without breaking, you’re good to go.

Step 4: Pipe and Rest Your Macarons

Transfer your batter to a piping bag with a medium to large round tip (about ½-inch diameter works great). Pipe small 1 to 1 ½-inch rounds onto your prepared baking sheets, holding your bag perpendicular. After piping, gently tap the baking sheet on your countertop a few times to release any trapped air bubbles—poke any stubborn bubbles with a toothpick to avoid cracks. Now here’s the trick I discovered: let them rest at room temp until a firm “skin” forms, usually between 8 minutes and an hour. You can lightly touch them and if no batter sticks, they’re ready to bake!

Step 5: Bake to Perfection

Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes initially, then check every minute or so. The shells should feel firm on top and should not wobble at their base. I’ve learned it’s best to remove them right when they’re firm to get that signature smooth top and chewy interior. Let them cool completely on the mat before you try peeling them off — patience is key here to avoid breaks.

Step 6: Decorate Macaron Tops with White Chocolate and Peppermint

Melt white chocolate gently using either a double boiler or microwave in short bursts, stirring often so it doesn’t burn — this is a step where I recommend staying close to keep it silky smooth. Dip half the macaron shells into the melted chocolate, then immediately sprinkle crushed peppermint candy canes on top. Pop them in the fridge to set. The crunch and minty snap of the candy on top adds a festive flair that always impresses guests!

Step 7: Make the Peppermint Buttercream

For your buttercream, beat softened unsalted butter on high until it’s doubled in size and light and fluffy — this takes around 4-5 minutes. Slowly add in the confectioners’ sugar on low speed to avoid a sugar cloud, then whip in peppermint extract until everything is combined beautifully. I love how this buttercream tastes just like a creamy peppermint candy, without being overpowering.

Step 8: Assemble the Macarons

Fill a piping bag with your peppermint buttercream, using a large round tip. Pipe a generous dollop onto the undecorated macaron shells. Carefully sandwich the white chocolate-topped halves on top. For the best flavor and texture, I always refrigerate the assembled macarons overnight to let the flavors mature and the shells soften just a bit from the buttercream moisture — seriously enhances the experience!

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Pro Tips for Making Peppermint Macarons with White Chocolate Topping Recipe

Perfect Meringue Peaks: If you’re unsure, stiff peaks should hold their shape firmly without drooping, but avoid overwhipping or your meringue will dry out and crack the shells.
Folding Technique: Use slow, gentle folds and listen to the batter flow—once it ribbons smoothly, stop mixing to keep the batter airy yet fluid.
Resting Time Flexibility: Let your shells rest longer on humid days or when you notice it’s taking longer for the skin to form; patience pays off with a smooth, glossy finish.
Chocolate Melting: Use gentle heat method and stir constantly to prevent grainy or burnt chocolate which can ruin the dip’s shine.

How to Serve Peppermint Macarons with White Chocolate Topping Recipe

The image shows several red macarons with two bright red cookie layers sandwiching a thick white cream layer in the middle. The top cookie layer of each macaron is coated with a smooth white glaze, decorated with small pieces of crushed red, white, and green candy sprinkled on top. A few macarons are stacked, while others lean on their side, scattered on a surface covered in small candy crumbs. The background is a soft, blurred white with subtle circular light patterns, and the surface is textured with white marble. photo taken with an iphone --ar 2:3 --v 7 - Peppermint Macarons with White Chocolate Topping, Festive Macaron Recipes, Holiday Dessert Ideas, Mint Chocolate Macarons, Easy Macaron Recipes

Garnishes

I love finishing these macarons with extra crushed peppermint sprinkled on top for an added pop of color and crunch. If you’re feeling fancy, a light dusting of edible pearl dust or a tiny sprig of fresh mint can add a beautiful, elegant touch—perfect when serving guests.

Side Dishes

When I serve these macarons, I like pairing them with a simple cup of hot cocoa or a peppermint mocha latte to complement the minty flavors. They also go surprisingly well alongside a light fruit salad or a cheese platter, balancing sweetness with freshness.

Creative Ways to Present

For the holidays, I’ve arranged these macarons in a wreath shape on a platter, interspersed with fresh holly and small pinecones — guests always comment on how festive and inviting it looks! Another fun idea is stacking them in a clear glass jar tied with a peppermint-striped ribbon, making for an adorable edible gift.

Make Ahead and Storage

Storing Leftovers

I store leftover macarons in a sealed container in the fridge, placing them in a single layer to avoid crushing. Wrapped properly, they stay fresh and maintain their texture for up to 6 weeks — honestly, they hardly ever last that long in my house!

Freezing

Freezing these macarons works wonderfully. I let them sit out at room temperature for 24 hours first, then lay them on a parchment-lined tray to freeze solid for 1-2 hours before stacking in an airtight container. This method keeps them fresh for up to 3 months and makes holiday prep so much easier. To serve, thaw overnight in the fridge, and they taste almost as good as fresh.

Reheating

Since macarons are best enjoyed cool, I usually don’t reheat them. However, if you want that slight softness in the shells, leave them at room temp for 30 minutes before serving. Avoid microwaving — it tends to make the shells chewy or soggy.

FAQs

Can I use regular almond flour instead of super fine almond flour?

While you can, I highly recommend using super fine almond flour. Regular almond flour tends to be chunkier, which can lead to rougher macaron shells and affect their delicate texture.
How do I know when the macarons have formed a ‘skin’?

Gently touch a macaron shell with your finger—if the surface no longer sticks to your skin and feels dry to the touch, the skin has formed and they’re ready to bake. This step prevents cracking in the oven.
Can I skip the food coloring?

Yes, omitting the food coloring won’t affect the taste or texture, but the macarons won’t have the festive red tint that pairs beautifully with peppermint and white chocolate.
What if my macaron shells crack during baking?

Cracking usually happens if the macaron hasn’t rested enough to form a skin or if the oven temperature is too high. Make sure to let them rest and consider using an oven thermometer to ensure accuracy.
Can I store the shells before assembling?

Absolutely! You can freeze unassembled macaron shells in an airtight container and thaw them overnight in the fridge before dipping in chocolate, making the buttercream, and assembling. It’s a great way to spread out the work.

Final Thoughts

This Peppermint Macarons with White Chocolate Topping Recipe is truly one of those magical homemade desserts that impresses without overwhelming you. I love how the fresh peppermint flavor cuts through the sweetness, and the hint of white chocolate just adds that extra touch of indulgence. Whether you’re gifting, entertaining, or just treating yourself, these macarons bring a little joy and cozy elegance to any moment. Give it a try in your own kitchen—you’ll be so proud of how beautiful and delicious they turn out, I promise!