Peppermint Macarons are the sweetest, most melt-in-your-mouth delicious Christmas cookie with a wonderful vanilla peppermint buttercream filling. They fancy up a Christmas cookie platter or Christmas cookie exchange with one of the best flavors of the holiday season!
Disclaimer: Thank you to Sponsor Nielsen-Massey Fine Vanillas & Flavors, for providing the prize for #ChristmasCookies Week free of charge. Nielsen-Massey also provided me with product to use for #ChristmasCookies Week. As always, all opinions are my own.
I love the classic Christmas cookies like peanut butter blossoms or soft & chewy gingerbread men, but there are so many cookies to try and so few days of Christmas that each December I like to make at least a couple new cookie recipes. Especially if I’m going to a Christmas cookie exchange party with friends!
And oh boy are these peppermint macarons keepers. I first saw them on a blog called Cook with Manali and knew I had to give them a try.
Peppermint is one of my favorite flavors of the Christmas season, so I was more than happy to try the little bottle of peppermint extra that Cookie Week sponsor Nielsen-Massey sent to me. The vanilla peppermint buttercream that I made for filling the macaron shells is so delicious and perfectly balanced without being overly minty.
Just be sure you use peppermint and not some other kind of mint like wintergreen. Nobody wants to bite into a macaron that tastes like toothpaste.
Macarons are my go-to solution when I find myself with extra egg whites on hand. Like during the summer when I make custard-based ice creams and use leftover yolks for Jolly Holiday raspberry rose macarons.
These cute little peppermint macarons are the perfect way to use up all those leftover egg whites that I end up with around Christmastime from making a batch of homemade eggnog or old-fashioned divinity.
I just stored my leftover egg whites in an airtight container in the fridge for a day or two and then pulled them out an hour before I wanted to make these peppermint macarons so they could come to temperature since I didn’t want to bake these the same day that I was making eggnog.
But I guess you could always do something healthy with them like make an egg white omelette or something.
Seriously though, please don’t be intimidated by macarons! Even imperfect macarons taste amazing. And they really aren’t as difficult as you might think!
I’m no expert at macarons by any means and I shun fussy notions like weighing ingredients unless absolutely necessary, opting instead to just use the good old measuring cups that I’m used to. And so far, I’m unconvinced that using a scale to measure out almond flour and egg whites is absolutely necessary.
Which means I’ll never be accepted into the world of macaron connoisseurs. And I may have a batch here and there that doesn’t turn out perfect little “feet” (those ruffly delicate bottoms that are a hallmark of a quality macaron).
But I’m okay with that. And so were my friends who lived in France for years and declared these at least as good as the authentic macarons they enjoyed there. They were probably just being nice, but hey, I’ll take that kind of flattery any day!
Tips for Making Macarons
Instead of a lengthy explanation of macaron theory and troubleshooting (which I find intimidating and overwhelming), I’m going to focus on the 3 things that I think are most important to know when making macarons.
- Make sure you use room temperature egg whites.
- Sift the almond flour and powdered sugar together well before folding them into the egg whites by hand with a rubber spatula.
- Let the macaron shells dry for 30-45 minutes before baking.
That’s it! Seeing as how I’m definitely not a macaron expert, I’m not going to mess around with a tutorial or claims of perfect macarons every time. If you are worried and want to read more about making macarons, this post by Food Nouveau answers pretty much everything you can think of when it comes to macarons.
But honestly after one bite of these sweet, peppermint macarons, I don’t think anybody is going to care about macaron perfection. Feet or no feet.
Recipe adapted from Cook with Manali.
Amount Per Serving: Calories: 122 Saturated Fat: 2g Cholesterol: 10mg Sodium: 35mg Carbohydrates: 17g Sugar: 16g Protein: 1g
Recipe adapted from Cook with Manali.
- Alfajores (dulce de leche sandwich cookies) by Caroline’s Cooking
- Candy Cane Tassies by Cindy’s Recipes and Writings
- Cranberry White Chocolate Chip Cookies by The Bitter Side of Sweet
- Crystallized Gingerbread Chocolate Chip Cookies by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice
- Dutch Speculaas Cookies by Palatable Pastime
- Easy Sugar Cookies by Bear & Bug Eats
- Empire Cookies by Red Cottage Chronicles
- Gingerbread Gooey Butter Cookies by Making Miracles
- Gingerbread Men Cookies by The Freshman Cook
- Graham Cracker Chocolate Chip Cookies by Books n Cooks
- Holiday Sugar Sprinkle Butter Cookies by Family Around the Table
- Italian Rainbow Cookies by Everyday Eileen
- Loaded Festive Chocolate Chip Cookies by Daily Dish Recipes
- Makrut Macaroons by Culinary Adventures with Camilla
- Mocha filled Sandwich Cookies by Jolene’s Recipe Journal
- Oatmeal Raisin Peanut Butter Chocolate Chip Cookies by A Kitchen Hoor’s Adventures
- Pecan Caramel Turtle Bars by Tip Garden
- Pepparkakor (Swedish Ginger Cookies) by The Redhead Baker
- Peppermint Candy Canes by Karen’s Kitchen Stories
- Peppermint Crinkle Cookies by Strawberry Blondie Kitchen
- Peppermint Mocha Shortbread Cookies by Cooking with Carlee
- Peppermint Shortbreads by A Day in the Life on the Farm
- Pistachio Wedding Cookies by Soulfully Made
- Raspberry Filled Coconut Snowflakes by Making The Most of Naptime
- Raspberry Thumbprint cookies by Simple And Savory
- Rum Logs by Corn, Beans Pigs and Kids
- Vanilla Bean Pizzelles by Love and Confections
- White Chocolate Dipped Ginger Cookies by Kate’s Recipe Box
If you try this recipe, please rate it and leave a comment on this post. Getting feedback from you helps me and other readers too! And if you’re on Pinterest, feel free to leave a comment and photo there if you have one! Also, if you share on INSTAGRAM, use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. Thank you!!!