If you’re looking for a sweet and festive treat to impress your friends and family this holiday season, these Easy Peppermint Candy Cane Macarons are just what you need. These delicate, crisp macarons are filled with a creamy peppermint-flavored buttercream and topped with crushed candy canes, making them the perfect combination of light, crunchy, and minty goodness. They’re not only a beautiful addition to your holiday dessert table but also an irresistible treat for anyone who loves peppermint.

What makes these macarons so special is the unique flavor combination of peppermint and candy cane with the light, airy texture of a macaron. The slightly crisp shell gives way to a creamy, flavorful filling, and the crushed candy canes on top add a festive touch that’s sure to make everyone smile. Plus, they’re surprisingly easy to make once you have the basic macaron technique down.

I first made these Easy Peppermint Candy Cane Macarons as a holiday gift for friends, and they were such a hit that I decided to make them again for every holiday season. The crunchy shell and creamy filling, combined with the cool minty flavor, make these macarons the perfect indulgence during the winter months. They’re a fun and impressive treat for any occasion!

Why These Easy Peppermint Candy Cane Macarons Will Be Your New Favorite

• Crispy and creamy: The delicate macaron shell provides the perfect crunch, while the peppermint buttercream adds a rich, creamy filling.
• Minty fresh: The peppermint flavor is subtle but refreshing, with the crushed candy canes adding an extra burst of minty goodness.
• Festive and beautiful: The red and white color of the candy canes makes these macarons a beautiful and festive addition to any holiday table.
• Fun to make: While macarons might seem intimidating, this easy recipe makes the process approachable for bakers of all levels.
• Perfect for gifting: These macarons make a great gift, packaged beautifully in a box or jar for a sweet homemade treat.

What You Need For Easy Peppermint Candy Cane Macarons

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 (or to taste)
• Red food coloring (optional, for festive color)

For the Peppermint Buttercream Filling:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tbsp milk
• 1/2 tsp peppermint extract
• Crushed candy canes (for garnish)

How to Make Easy Peppermint Candy Cane Macarons

1. Prepare the dry ingredients: Sift the powdered sugar and almond flour together in a bowl to remove any lumps. This ensures smooth, even macaron shells.
2. Whip the egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form. Add the vanilla extract and peppermint extract, and beat until fully incorporated.
3. Macaronage (folding the mixture): Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. You want to fold until the mixture flows like lava and forms ribbons when lifted with a spatula. Be careful not to overmix or undermix.
4. Color the batter: If you want to add color to your macarons, add a few drops of red food coloring to the batter and gently fold until the color is evenly distributed.
5. Pipe the macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Line a baking sheet with parchment paper or a silicone mat. Pipe small circles (about 1.5 inches in diameter) onto the parchment, making sure to leave space between them.
6. Rest the macarons: Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until the tops are dry to the touch. This step is crucial for creating the signature “foot” of the macaron.
7. Bake the macarons: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until the shells are firm and can be easily lifted off the parchment paper. Let them cool completely on the baking sheet before removing them.
8. Make the peppermint buttercream: While the macarons are cooling, make the peppermint buttercream filling. Beat the softened butter until creamy, then add the powdered sugar and milk. Continue beating until smooth and fluffy. Stir in the peppermint extract and mix well.
9. Assemble the macarons: Pair up macarons of similar size. Pipe a small amount of the peppermint buttercream onto the flat side of one macaron shell. Gently press the other macaron shell on top to form a sandwich.
10. Garnish: Sprinkle the tops of the macarons with crushed candy canes for a festive touch and a bit of extra crunch.
11. Serve and enjoy: Once assembled, let the macarons sit for a few hours to allow the filling to set. Serve them on a beautiful platter or store them in an airtight container to keep them fresh.

Tips For Easy Peppermint Candy Cane Macarons

• Room temperature egg whites: Make sure your egg whites are at room temperature before whipping. This helps them whip to their fullest potential and creates the perfect texture for macaron shells.
• Sift, sift, sift: Sifting the powdered sugar and almond flour is key to ensuring a smooth batter and flawless macaron shells.
• Macaronage technique: Don’t rush the folding process! The batter should flow like lava but still hold its shape. Practice makes perfect, so don’t worry if it takes a few tries.
• Rest the shells: Allowing the shells to rest before baking helps form the signature “foot” and ensures the macarons have the proper texture.
• Crushed candy canes: For an extra festive touch, make sure the candy canes are finely crushed. You can use a rolling pin to crush them in a sealed plastic bag.

Substitutions and Variations

• Different flavor extracts: Try using other flavor extracts like chocolate, vanilla, or almond for a different flavor profile.
• Chocolate macaron shells: Add a tablespoon of cocoa powder to the dry ingredients for a chocolate version of these peppermint macarons.
• Other fillings: You can fill these macarons with chocolate ganache, vanilla buttercream, or even a fruit jam if you prefer a different flavor filling.

Make a Healthier Version

• Reduce sugar: You can use powdered sugar substitutes like stevia or monk fruit to reduce the sweetness and make these macarons lower in sugar.
• Dairy-free buttercream: Use dairy-free butter for the buttercream filling to make this recipe suitable for a dairy-free diet.
• Almond flour substitute: You can try using a finely ground cashew flour or coconut flour for a different texture or if you need a nut-free option.

Closing For Easy Peppermint Candy Cane Macarons

And there you have it! These Easy Peppermint Candy Cane Macarons are the perfect festive treat to add to your holiday dessert table. With their delicate texture, creamy peppermint filling, and festive candy cane topping, they’re sure to impress your guests and satisfy your sweet tooth. Whether you’re baking for a special occasion or simply enjoying the holiday season, these macarons will add a beautiful, delicious touch to your celebrations. Don’t forget to let us know how your macarons turn out, and check out more of our fun and festive dessert recipes for more inspiration!

Frequently Asked Questions For Easy Peppermint Candy Cane Macarons

How long can I store macarons?
Macarons can be stored in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month—just thaw them in the fridge before serving.

Can I make these macarons ahead of time?
Yes! You can prepare the macaron shells ahead of time and fill them the day of your event. You can also freeze the filled macarons.

Can I use store-bought almond flour?
Yes, store-bought almond flour works perfectly. Just make sure it’s finely ground for the best texture.

Can I skip the peppermint extract?
Yes, if you’re not a fan of peppermint, you can use vanilla extract or any other flavor extract of your choice.

How do I know when the macarons are done?
Macarons are done when they have a smooth, glossy top and can be easily lifted off the parchment paper. They should not stick to your finger when touched.

Can I make the macaron shells without food coloring?
Absolutely! The macaron shells are just as delicious without food coloring. You can leave them plain or use natural coloring agents.

What can I do if my macarons don’t develop feet?
If your macarons don’t develop feet, it could be because the batter was either overmixed or undermixed, or because they didn’t rest long enough before baking. Make sure the batter flows like lava, and rest the shells until they are dry to the touch before baking.

How can I make sure my macarons don’t crack?
Cracking is usually a sign of over-mixing the batter or too high of an oven temperature. Ensure the batter is mixed correctly and use an oven thermometer to make sure the temperature is accurate.

Can I use a different filling for these macarons?
Yes! You can swap the peppermint buttercream for chocolate ganache, fruit preserves, or even marshmallow fluff for a fun twist.

Do I need to use a piping bag?
While using a piping bag is ideal for shaping consistent macarons, you can use a spoon and a Ziploc bag with the tip cut off as a makeshift piping bag.

Can I use crushed candy canes in the filling?
Yes, you can mix crushed candy canes into the buttercream for extra peppermint flavor inside the macaron.

What if I don’t have a silicone mat or parchment paper?
You can use a clean, lightly greased baking sheet as an alternative, but parchment paper or silicone mats are the best options for non-stick baking.

Easy Peppermint Candy Cane Macarons

Recipe by CutsfoodCourse: Christmas, Dessert, Snacks

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

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 (or to taste)

• Red food coloring (optional, for festive color)

• For the Peppermint Buttercream Filling:

• 1/2 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1 tbsp milk

• 1/2 tsp peppermint extract

• Crushed candy canes (for garnish)

Directions

• Prepare the dry ingredients: Sift the powdered sugar and almond flour together in a bowl to remove any lumps. This ensures smooth, even macaron shells.
• Whip the egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form. Add the vanilla extract and peppermint extract, and beat until fully incorporated.
• Macaronage (folding the mixture): Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. You want to fold until the mixture flows like lava and forms ribbons when lifted with a spatula. Be careful not to overmix or undermix.
• Color the batter: If you want to add color to your macarons, add a few drops of red food coloring to the batter and gently fold until the color is evenly distributed.
• Pipe the macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Line a baking sheet with parchment paper or a silicone mat. Pipe small circles (about 1.5 inches in diameter) onto the parchment, making sure to leave space between them.
• Rest the macarons: Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until the tops are dry to the touch. This step is crucial for creating the signature “foot” of the macaron.
• Bake the macarons: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until the shells are firm and can be easily lifted off the parchment paper. Let them cool completely on the baking sheet before removing them.
• Make the peppermint buttercream: While the macarons are cooling, make the peppermint buttercream filling. Beat the softened butter until creamy, then add the powdered sugar and milk. Continue beating until smooth and fluffy. Stir in the peppermint extract and mix well.
• Assemble the macarons: Pair up macarons of similar size. Pipe a small amount of the peppermint buttercream onto the flat side of one macaron shell. Gently press the other macaron shell on top to form a sandwich.
• Garnish: Sprinkle the tops of the macarons with crushed candy canes for a festive touch and a bit of extra crunch.
• Serve and enjoy: Once assembled, let the macarons sit for a few hours to allow the filling to set. Serve them on a beautiful platter or store them in an airtight container to keep them fresh.