• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
    • Contact
  • Recipes
    • Recipes Visual Index
    • How to Make Ice Cream without an Ice Cream Maker
    • Kitchen Cheat Sheet
    • Kitchen & Pantry Essentials
  • Services
    • Contact
  • eBook Store

A Cookie Named Desire

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Recipes
  • Services
  • eBook Store
  • Store
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home - Cookies - Macaron Recipes

    Published: Dec 9, 2015 · Modified: Oct 13, 2021 by Amanda Powell · This post may contain affiliate links.

    Chocolate Peppermint Macarons

    Jump to Recipe Print Recipe

    Enjoy the holidays with this beautifully festive chocolate peppermint macarons. Perfect with your hot cocoa or as a delicious gift for that one person on your Christmas list!

    These chocolate peppermint macarons are guaranteed to be your new holiday favorite cookie
    Yes, more macarons because they are the best! I seriously cannot get enough of them. I had to try my hand at chocolate macarons and this ended up being trickier than the macarons I've made before because I had to balance getting enough chocolate flavor and keeping the integrity of this very finicky batter.

    Small, but flavorful chocolate peppermint macarons. These delicious little cookies will be a new favorite!

    As you know, I am an ambassador for Rodelle because I love their products. One product in particular, (besides their rich and super chocolaty Dutch processed cocoa) the chocolate extract, really helped t o emphasize that chocolate flavor without really altering the batter in a big way. Seriously guys, chocolate extract is a must-have and I swear I'm not just saying that. It doesn't make anything you add it to a chocolate-flavored treat, but instead supports and emphasizes the chocolate flavors that are already there by bringing back those top flavore notes that are lost in the chocolate-making process.

    Rich and chocolaty chocolate peppermint macarons. These delicate cookies are the perfect dessert or holiday gift for that special someone!

    I've been in full-on Christmas mode the past few weeks. My radio doesn't leave that one station that's been playing nothing but Chrismas muic. I've been slowsly Christmas shopping for my daughter (which is getting so hard since she never leaves my side and knows all the hiding spots in this house) and getting together some really nice homemade gifts for the rest of the family. So of course when making these chocolate macarons I knew I had to add a bit more Christmas spirit by pairing it with peppermint buttercream. Instead of using peppermint extract in the buttercream, I folded in crushed peppermint which not only gave you a really nice peppermint flavor, but the red in the canes dissolved to create some really nice swirls in the buttercream.

    chocolate-peppermint-macarons-recipe-a-cookie-named-desire

    These chocolate peppermint macarons are the perfect holiday cookie. They are wonderfully delicate and full of bold Christmas flavor. It is surprisingly simple to make these chocolate peppermint macarons as long as you work with a delicate hand and really pay attention to what you are doing. Regardless if your macarons crack or don't form feet, you will still end up with a delicious tasty treat everyone will love. And if you do happen to have a few aesthetic flaws, they are easily covered with powdered sugar!

    These chocolate peppermint macarons are guaranteed to be your new holiday favorite cookie

    Chocolate Peppermint Macarons

    Amanda Powell
    Print Recipe Pin Recipe
    Prep Time 55 mins
    Cook Time 20 mins
    Total Time 1 hr 15 mins
    Servings 18 cookies

    Ingredients
      

    • 120 grams egg whites
    • 200 grams powdered sugar
    • 100 grams almond flour
    • 13 grams Rodelle Dutch-processed cocoa powder
    • pinch of salt
    • 40 grams sifted granulated sugar
    • ½ teaspoon Rodelle chocolate extract
    • ½ cup 1 stick unsalted butter, room temperature
    • 2 ½ cups powdered sugar
    • 1 -2 tablespoons heavy cream
    • ⅓ cup crushed candy canes

    Instructions
     

    • Weigh your egg whites the night before and leave them uncovered overnight.
    • Mix together the powdered sugar, almond flour, and cocoa powder in a food processor and blend until the almonds are a fine powder and well blended into the sugar.
    • Beat the egg whites until they form soft peaks, then add the salt and granulated sugar and beat just until stiff peaks form. Stir in the chocolate extract.
    • Pour the powdered sugar mixture into the egg whites and fold in. Once the dry ingredients begin to mix into the egg whites, start checking the consistency of the batter by lifting up a spoonful of batter with your spatula. The batter should ribbon down back onto itself and then slowly mix back into the rest of the batter. it should move like lava and take a few seconds to mix back in.
    • Leave your batter uncovered in the bowl for about 30 minutes.
    • Fit a piping bag with a large (½ inch) tip and prepare your baking sheets with silicone mats (I find they work beter to prevent too much spreading). I prefer mats with circles drawn on for accuracy.
    • Fill the piping bag halfway with the batter and pipe circles onto your baking sheets that are about an inch in diameter (they will spread a bit). Leave uncovered for an hour.
    • Preheat the oven to 325 degrees F.
    • Bake the sheets for 10 - 12 minutes, turning halfway.
    • Allow to fully cool before removing from the sheets. Meanwhile, make your buttercream.
    • Beat the butter until creamy. Add in the powdered sugar half a cup at a time, then add your heavy cream one tablespoon at a time to check for your desired consistency. Fold in the crushed peppermint.
    • Fit another piping bag with a tip of your choice then fill with the buttercream. Top half of the macaron shells with the buttercream and top with the other half.
    • Macarons taste best when they've "aged". I recommend leaving them in the freezer in an airtight container overnight.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

    More Cookie Recipes

    • stacked cookies showing cheesecake filling
      Chai Oatmeal Cookies with Apple Cider Cream Cheese
    • hand dunking cookie close up
      Strawberry Chocolate Chip Cookies
    • close up of cookie being pulled apart
      Hot Chocolate Cookies
    • overhead cookies on upside down baking sheet
      White Chocolate Cranberry Oatmeal Cookies

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Beeta @ Mon Petit Four says

      December 10, 2015 at 12:42 pm

      These look fantastic, Amanda! I love the flavor combo here with the chocolate and peppermint combo. I also love the way you styled the photos with the garland in the background - so much holiday spirit! And I'm totally with you in the Christmas music station 😉

      Reply
    2. Medha @ Whisk & Shout says

      December 09, 2015 at 6:36 pm

      These macarons are stunning - a classic flavor combo 🙂

      Reply
      • Amanda says

        December 10, 2015 at 5:12 pm

        Thank you! I felt like I needed to share something classic for the holidays (and satisfy the obligatory peppermint indulgence!)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Connect With Me!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    headshot of author with a cow

    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

    More about me →

    Reader Favorites

    • S'mores Stuffed Cookies
      S'mores Cookies Recipe
    • homemade cookies scattered out on baking sheet
      Milano Cookies Recipe
    • cookies piled together on rack
      Brown Butter Chocolate Chip Cookies
    • avocado chocolate peanut butter smoothie in a glass
      Avocado Chocolate Peanut Butter Smoothie
    • Making salt water taffy at home is actually easier than you think
      How to Make Salt Water Taffy
    • finished jelly donut shots on a tray
      Jelly Donut Shot

    Winter Favorites

    • finished hot chocolate in mug with whipped cream
      Homemade Hot Chocolate
    • I love this gingerbread cake and those little gingerbread cookies! This cake is not only gluten-free, but it is super moist and has a ton of fresh ginger flavor. Can also be made with regular all-purppose flour with no recipe adjustments!
      Gingerbread Cake
    • 3 ingredient peanut butter cookies stacked with bite eaten from one cookie
      3 Ingredient Peanut Butter Cookies
    • edible brownie batter in bowl topped with fudge sauce and sprinkles
      Edible Brownie Batter

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • About Me

    As an Amazon Associate I earn from qualifying purchases.