Peppermint Twist Macarons

Here is a simple, festive macaron recipe you can make at home.

Peppermint Twist Macarons are light almond cookies sandwiched with a creamy peppermint buttercream. They look pretty with a pale pink swirl and taste fresh with a peppermint bite. These make a nice holiday treat or a sweet gift.

Why This Recipe Works

The recipe uses sifted almond flour and powdered sugar to make smooth shells. Beating the egg whites to stiff peaks gives the macarons their lift and the glossy top. Letting the piped shells rest makes a skin so they bake with feet and do not crack. The buttercream fills are soft and hold the peppermint flavor well.

Why you should try this recipe

• The flavor is fresh and festive.
• The shells are crisp outside and chewy inside.
• You can make them ahead and give them as gifts.
• The steps are clear and easy to follow.

How to make Peppermint Twist Macarons

Make the shells first, then the buttercream. Sift dry ingredients, whip egg whites to stiff peaks, fold gently, pipe circles, dry the shells, then bake. Mix butter, powdered sugar, cream, and peppermint for the filling. Pipe filling onto one shell and top with another.

Ingredients :

1 cup almond flour, 1 3/4 cups powdered sugar, 3 large egg whites, 1/4 cup granulated sugar, 1/2 teaspoon peppermint extract, Red food coloring, 1/2 cup unsalted butter, softened, 2 cups powdered sugar (for filling), 1-2 tablespoons heavy cream (for filling)

Equipments Needed

• Mixing bowls
• Electric mixer or whisk
• Sifter or fine mesh sieve
• Spatula
• Piping bag and round tip (or a zip bag with corner cut)
• Baking sheet
• Parchment paper or silicone mat
• Oven
• Cooling rack

Step-by-Step Instructions :

1. Preheat your oven to 285°F (140°C) and line a baking sheet with parchment paper.
2. In a bowl, sift together almond flour and powdered sugar to remove lumps.
3. In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar and continue to beat until stiff peaks form. Add peppermint extract and a few drops of red food coloring, mixing until combined.
4. Gently fold the almond flour mixture into the egg whites until just combined.
5. Pipe small circles onto the prepared baking sheet and let them sit for 30 minutes until they’re dry to the touch.
6. Bake for 15-20 minutes, then allow to cool completely.
7. For the filling, beat the softened butter until creamy, then mix in powdered sugar and heavy cream until desired consistency is reached.
8. Assemble the macarons by spreading or piping filling onto one macaron shell, then top with another shell.

How to serve Peppermint Twist Macarons

Serve at room temperature. Place on a plate or a pretty box for gifts. Let them sit 24 hours after filling for flavor to blend. Bring to room temp before serving if stored in the fridge.

How to store Peppermint Twist Macarons

Keep in an airtight container in the fridge for up to 5 days. For longer storage, freeze assembled macarons in a single layer for up to 1 month. Thaw in the fridge, then bring to room temperature before serving.

Tips & Tricks

• Use a kitchen scale for best results with dry ingredients.
• Sift almond flour and powdered sugar well to avoid lumps.
• Fold gently to keep air in the batter. Overmixing makes flat shells.
• Let shells rest until a skin forms; this helps feet form during baking.
• If shells crack, check oven temperature — it may be too high.

Variations & Substitutions

• Use peppermint oil sparingly for a stronger mint taste.
• Use green food coloring instead of red for a different look.
• Swap almond flour for finely ground hazelnut flour for a nutty twist (may change texture).
• Replace peppermint with vanilla or chocolate extract for a new flavor.

FAQs

Q: Can I use powdered egg whites instead of fresh?
A: Yes. Rehydrate according to package directions and whip as usual.

Q: Why did my macarons crack?
A: Cracks often mean the shells dried too long or oven heat was too high. Check oven temp and drying time.

Q: How do I fix runny filling?
A: Add a little more powdered sugar or chill the filling to firm it up.

Q: Can I make the shells a day ahead?
A: Yes. Bake shells and store them in an airtight container for up to 2 days before filling.

Conclusion

For a clear, tested recipe and photos, see the detailed Peppermint Twist Macarons guide at Peppermint Macaron Recipe – Savory Experiments. For another simple take and tips, check out this Peppermint Macarons page at Peppermint Macarons – Pies and Tacos.

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