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This post is all about Christmas Macarons.
If Christmas had a flavor, it would be peppermint bark — creamy white chocolate, cool mint, and crunchy candy canes. Now imagine all that holiday magic tucked between delicate macaron shells that crackle slightly before melting into sweet perfection.
These Peppermint Bark Macarons are elegant, festive, and surprisingly easy once you know the tricks. Perfect for Christmas dessert tables or edible gifts, this recipe turns the classic holiday candy into a sophisticated French treat that’s merry, minty, and picture-perfect.
🎄 Why You’ll Love These Peppermint Bark Macarons
- Festive & elegant: Red-and-white shells with a glossy finish — straight out of a Parisian bakery window.
- Classic flavor, elevated: White chocolate and peppermint create the perfect balance of sweet and refreshing.
- Giftable & gorgeous: Stack in clear boxes or tie with ribbon for edible presents that wow.
- Pinterest-perfect: Their candy-stripe palette photographs beautifully.
- Make-ahead friendly: Macarons taste even better after 24 hours!
🍬 Ingredients (About 20 Macarons / 40 Shells)
Macaron Shells
| Ingredient | U.S. Measurement | Metric |
|---|---|---|
| Egg whites (aged overnight) | 3 large (≈ ⅓ cup) | 100 g |
| Granulated sugar | ½ cup | 100 g |
| Almond flour (finely ground) | 1 cup | 100 g |
| Powdered sugar | ¾ cup | 100 g |
| Red gel food coloring | a few drops | — |
Peppermint Bark Ganache Filling
| Ingredient | U.S. Measurement | Metric |
|---|---|---|
| White chocolate (chopped) | 4 oz (¾ cup) | 120 g |
| Heavy cream | ¼ cup | 60 ml |
| Peppermint extract | ½ tsp | 2–3 ml |
| Unsalted butter | 1 Tbsp | 14 g |
| Crushed candy canes | 2 Tbsp | 15 g |
Optional garnish: melted white chocolate drizzle + extra crushed candy canes or edible glitter.
🧁 Equipment
Kitchen scale • Stand or hand mixer • Fine sieve • Piping bag + round tip • Silicone mat • Baking sheet • Cooling rack
🎅 Step-by-Step Directions
1️⃣ Prep Like a Pro
Wipe bowls and beaters with vinegar to remove grease. Line two baking trays with parchment or silicone mats.
2️⃣ Sift the Dry Ingredients
Sift almond flour and powdered sugar together. Discard any coarse bits for smooth shells.
3️⃣ Whip the Meringue
Beat egg whites until foamy. Gradually add granulated sugar and continue beating 5–7 min until stiff, glossy peaks form.
Optional: divide and tint half red for candy-cane swirl shells.
4️⃣ Macaronage (Fold the Batter)
Gently fold dry mix into meringue until it flows like thick lava — when dropped from a spatula, it should ribbon back into itself within 10 seconds.
Stop folding as soon as the batter is shiny and pourable.
5️⃣ Pipe & Rest
Pipe 1-inch (2.5 cm) circles 2 inches apart. Tap the tray to release bubbles.
Let rest 30–45 min until tops feel dry to the touch — this forms the signature “feet.”
6️⃣ Bake
Bake at 300 °F / 150 °C for 12–14 min, rotating halfway.
They’re done when they rise and no longer wobble. Cool completely before removing.
7️⃣ Make the Peppermint Bark Ganache
- Heat cream until just simmering and pour over white chocolate.
- Let sit 1 min, then stir smooth.
- Add peppermint extract and butter; stir until glossy.
- Fold in crushed candy canes for texture.
Chill 30 min until pipeable.
8️⃣ Assemble
Pair similar-sized shells. Pipe ganache onto one and sandwich gently.
Drizzle white chocolate and sprinkle peppermint bits on top if desired.
Refrigerate 24 hours to mature for best texture.
🎁 Decorating Ideas for Pinterest-Perfect Macarons
- Candy-Cane Edges – roll filled cookies in peppermint bits.
- White Chocolate Drizzle – zigzag for bakery style.
- Pearl Shimmer – dust with edible luster.
- Marbled Swirl – pipe red & white batter together.
- Gift Box Stacks – package 3–4 with velvet ribbon for a Pinterest-ready photo.
💡 Troubleshooting
| Problem | Fix |
|---|---|
| No feet | Batter too wet / didn’t rest long enough |
| Cracked tops | Oven too hot / air bubbles left inside |
| Hollow shells | Over-mixed or under-baked |
| Uneven size | Use a piping template for consistency |
🍫 Flavor Twists
- Dark Chocolate Peppermint: swap white for dark chocolate.
- Peppermint Mocha: add ½ tsp espresso powder to shells.
- Cranberry Peppermint: layer cranberry jam beneath ganache.
- Mint Chip: stir mini chocolate chips into filling.
- White Chocolate Raspberry: use raspberry extract and pink swirls for Valentine’s.
☕ Perfect Pairings
Serve with peppermint mocha, white hot chocolate, chai latte, or a glass of prosecco for a sparkling holiday treat.
🎅 Storage & Gifting
| Method | Duration | Notes |
|---|---|---|
| Room Temp (Unfilled) | 3 days | Airtight container |
| Fridge (Filled) | 4–5 days | Bring to room temp before serving |
| Freezer | Up to 2 months | Thaw overnight in fridge |
| Gifting | 1–2 days | Use parchment between layers in boxes |
💬 FAQ
Q: Can I skip peppermint extract?
A: Yes — use vanilla and extra crushed candy canes for subtle mint.
Q: How do I get bright red shells?
A: Use gel food color only — liquid dilutes the batter.
Q: Can I make them without almond flour?
A: No — the texture depends on almonds. Try sunflower seed flour for nut-free.
Q: How long to dry before baking?
A: 30–45 min until touch-dry — humidity may need more time.
Q: Best way to freeze?
A: Place in airtight container with parchment between layers; thaw overnight.
💖 Final Thoughts
These Peppermint Bark Macarons blend French chic and Christmas cheer into every bite — crisp shells, silky mint ganache, and that satisfying peppermint crunch.
So grab your piping bag, crush some candy canes, and start baking your way to a sweet, shiny, Pinterest-perfect holiday.
