Peppermint Bark Macarons for Your Holiday Table

Is there anything that screams ‘holiday party’ more than a platter of beautiful, festive desserts? I used to think macarons were something only pastry chefs in fancy bakeries could pull off. But let me tell you, once you get the hang of them, they’re such a fun and rewarding project. These Peppermint Bark Macarons, with their crisp shell, chewy center, and that classic chocolate-peppermint combo, are absolutely worth the effort. They’re the kind of show-stopping Christmas dessert that’ll have your guests thinking you spent all day in the kitchen.

Why You’ll Love This

These aren’t just any cookie. They’re a little bite of holiday magic. The process is a fun kitchen adventure, and the result is so, so impressive. You get that satisfying crack of the shell followed by the chewy interior and the cool, creamy peppermint filling. They’re perfect for gifting, for bringing to a potluck, or for treating yourself after a long day of wrapping presents. A truly special holiday treat.

Ingredients You’ll Need

• 1 cup (100g) almond flour: For that classic nutty base and chewy texture.
• 1 ¾ cups (210g) powdered sugar: Sweetens and helps create a smooth shell.
• 3 large egg whites, aged: The key to a stable, fluffy meringue.
• ¼ cup (50g) granulated sugar: Adds structure and a bit of sweetness to the meringue.
• ½ tsp vanilla extract: A touch of warm flavor.
• 1-2 drops red gel food coloring: For that perfect festive pink hue.
• 4 oz (115g) semi-sweet chocolate, chopped: For the rich chocolate drizzle.
• ½ cup unsalted butter, softened: The base of our creamy filling.
• 1 ½ cups powdered sugar: Sweetens and thickens the buttercream.
• 1 tsp peppermint extract: For that unmistakable cool, holiday flavor.
• 2-3 tbsp heavy cream: To get the filling to a perfectly spreadable consistency.
• ¼ cup crushed candy canes: For that classic peppermint bark crunch and look.

Let’s Get Cooking Step by Step

1. Prep your ingredients. Line two baking sheets with parchment paper. Measure your almond flour and powdered sugar, then sift them together into a bowl. This step is non-negotiable for smooth tops! Let your egg whites sit out in a clean, glass bowl for about an hour to come to room temperature.
2. Make the meringue. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar. Increase the speed to high and beat until stiff, glossy peaks form. This means when you lift the whisk, the peak stands straight up. Beat in the vanilla and food coloring.
3. Fold the dry ingredients. Gently fold the sifted almond flour and powdered sugar mixture into the meringue in two additions. Use a spatula and fold until the batter flows off the spatula in a thick ribbon, like lava. This is called the macaronage stage. Don’t overmix!
4. Pipe the shells. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto your prepared baking sheets, about an inch apart. Firmly tap the sheets on the counter a few times to release any air bubbles.
5. Rest and bake. Let the piped shells sit at room temperature for 30-60 minutes, until they form a dry skin that isn’t sticky to the touch. Meanwhile, preheat your oven to 300°F (150°C). Bake one sheet at a time for 15-17 minutes, until the shells don’t wiggle when you gently touch them. Let them cool completely on the sheet.
6. Make the filling. While the shells cool, beat the softened butter until smooth. Gradually add the powdered sugar, peppermint extract, and enough heavy cream until it’s light and fluffy.
7. Assemble the macarons. Match up similar-sized shells. Pipe or spread a dollop of buttercream onto the flat side of one shell. Top with its match to make a sandwich.
8. Finish the look. Melt the chopped chocolate in the microwave in 30-second bursts, stirring between each. Drizzle it over the assembled macarons and immediately sprinkle with the crushed candy canes.

Perfecting Your Macaron Technique

• Age your egg whites. Leaving them uncovered on the counter for a few hours (or overnight in the fridge) helps them dehydrate slightly, leading to a more stable meringue.
• No greasy bowls! Any trace of fat in your mixing bowl will prevent your egg whites from whipping up properly. Wipe the bowl down with a little lemon juice or vinegar first to be safe.
• Don’t skip the rest. Letting the shells form a skin is what gives them those perfect little ‘feet’ and a smooth top.
• Use an oven thermometer. Oven temperatures can be notoriously inaccurate. A cheap thermometer ensures you’re baking at the right temp.
• And honestly, if your first batch isn’t perfect, don’t sweat it. Even cracked macarons still taste incredible crumbled over ice cream.

Variations & Substitutions

Feel free to play around with this base recipe. For a different flavor, swap the peppermint extract in the filling for orange extract for a chocolate-orange twist. You can use a simple chocolate ganache filling instead of buttercream if you prefer. If you need a nut-free option, try using sunflower seed flour in place of almond flour—just know the color might be a little greener. For a less sweet filling, mix mascarpone cheese with a little powdered sugar and peppermint extract.

Serving Ideas & Pairings

These macarons are a star all on their own. Arrange them on a beautiful platter as the centerpiece of your Christmas dessert table. They pair wonderfully with a hot cup of coffee or a glass of cold milk. For a festive brunch, they make a sweet and elegant addition to a spread of scones and fruit. They’re also the ultimate fancy Christmas food idea for cookie swaps and gift boxes.

Storage & Reheating

Store your assembled macarons in an airtight container in the refrigerator for up to 5 days. The flavors actually meld and get better after a day! You can also freeze them for up to 2 months. Just place them in a single layer on a parchment-lined sheet to freeze solid first, then transfer to a freezer bag or container. Thaw in the fridge overnight. Do not microwave them; just let them come to room temperature for the best texture.

Frequently Asked Questions

• Why did my macarons crack? This is usually due to under-mixed batter, under-rested shells, or an oven temperature that’s too high. Make sure you hit that lava-like consistency when folding and let them form a good skin.
• Can I make these ahead of time for a party? Absolutely! They are one of the best make-ahead easy Christmas desserts. In fact, I think they’re even better the next day.
• My macarons are hollow inside. What happened? Hollow shells often mean the meringue was over-whipped or the oven temperature was a bit too high. Try whipping to just stiff peaks and double-checking your oven temp with a thermometer.