This recipe has been my winter celebration go-to for years, and it starts with a simple goal: crisp, shiny shells that yield to a tender, chewy interior and a clean peppermint finish. I first learned to make these during a December cookie swap when I wanted something bright and festive but not overly sweet. The peppermint lifts the almond notes and the buttercream provides a creamy contrast to the fragile shells. It is a moment of perfect texture contrast each time a friend bites into one. I discovered the little tricks that make macarons forgiving over a series of attempts: room-temperature egg whites for better volume, careful sifting for a silky batter, and the patience to let piped shells rest until a skin forms. Those small rituals changed my results from temperamental to reliable. Every year these appear at holiday gatherings and afternoon teas, and I still smile when someone asks for the recipe. They travel well in an airtight tin and make a memorable, elegant gift.

Ingredients

• Almond flour (1 cup): Finely ground almond flour is essential for smooth shells. Look for superfine or blanched almond flour from brands like Bob's Red Mill for consistent texture. Avoid coarse or homemade ground almonds unless you sift thoroughly.
• Powdered sugar (1 3/4 cups): Sifted powdered sugar gives shine and sweetness to the shells. Use a standard brand and be sure to sift with the almond flour to remove any lumps and to aerate the mix for lighter batter.
• Egg whites (3 large): Room-temperature whites whip to greater volume and give a more stable meringue. Separate eggs cold then bring whites to room temperature for about 30 minutes for best results.
• Granulated sugar (1/4 cup): Added gradually to the whipping whites to stabilize the meringue and create glossy peaks. Use fine granulated sugar for faster dissolution.
• Peppermint extract (1/2 teaspoon for shells + 1 teaspoon for filling): Use pure peppermint extract (not oil) to avoid overpowering bitterness. Start with the recipe amount and adjust in the buttercream to taste.
• Pinch of salt: A small pinch helps balance sweetness and strengthen egg white structure during whipping.
• Food coloring (optional): Gel colors work best to avoid thinning the batter. A drop or two is enough for a pastel tint; add sparingly.
• Unsalted butter (1 cup for filling): Softened butter creates a silky, creamy filling. Use European-style butter if you want a richer taste.
• Powdered sugar for filling (3 to 4 cups): Add gradually until you reach your preferred sweetness and piping consistency.

Instructions

Preparation and Dry Mix: Preheat the oven to 300°F. Line two baking sheets with parchment paper. Sift together 1 cup almond flour and 1 3/4 cups powdered sugar into a bowl, pressing out any lumps. A fine mesh sieve helps create the smoothest texture and prevents gritty shells. Set aside while you prepare the meringue. Whip the Egg Whites: In a clean, dry bowl whip 3 room-temperature egg whites with a pinch of salt until foamy. Slowly add 1/4 cup granulated sugar in a steady stream while whipping. Continue until stiff, glossy peaks form — the peaks should hold shape without drooping. This stage is crucial; under-whipped whites will yield flat shells, and over-whipping makes them dry and granulated. Fold in Dry Ingredients (Macaronage): Gently fold the sifted almond-powdered sugar mix into the meringue in two additions. Add 1/2 teaspoon peppermint extract and any food coloring now. Use a wide spatula and perform the macaronage motion: cut down the center, scrape around the side, and fold; rotate the bowl as you go. The batter should flow like lava and form ribbons that settle back into the mass in about 10 to 15 seconds. Pipe the Shells: Transfer batter to a pastry bag fitted with a 1/2-inch round tip. Pipe small 1.25-inch rounds about 1 inch apart on the parchment. Tap the baking sheet firmly against the counter a few times to remove air bubbles. Use a straight pin to pop any remaining bubbles for smooth tops. Rest to Form a Skin: Let the piped rounds sit at room temperature for 30 to 60 minutes until a dry skin forms and they are not tacky to the touch. This skin encourages the characteristic feet to develop and prevents cracking. Humidity will lengthen drying time; in very humid weather use a fan or dehumidified area. Bake and Cool: Bake one sheet at a time for 15 to 20 minutes at 300°F, rotating halfway through if your oven has hot spots. The tops should be set and glossy and the feet formed. Let cool completely on the baking sheet before removing to prevent collapse. Test one shell by gently lifting; it should come off cleanly. Make the Peppermint Buttercream: Beat 1 cup softened unsalted butter until smooth and pale. Gradually add 3 to 4 cups powdered sugar to reach a pipeable consistency, then mix in 1 teaspoon peppermint extract. If the buttercream is too stiff, add a teaspoon of milk or cream to loosen. Taste and adjust peppermint gradually to avoid bitterness. Assemble: Match shells by size. Pipe a small dollop of buttercream onto one shell and sandwich with its partner. Press gently to spread. For best flavor, refrigerate for 24 hours to let flavors meld, then bring to room temperature before serving.

Storage Tips

Store filled cookies in an airtight container in the refrigerator for up to three days. Place parchment between layers to prevent sticking. For longer storage freeze unfilled shells on a tray until solid, then transfer to a freezer-safe bag for up to three months. Thaw in the refrigerator overnight before filling; once filled, allow 24 hours in the fridge for flavors to meld and then bring to room temperature before serving for the best texture.

Ingredient Substitutions

If you need nut-free alternatives these cannot be directly substituted because almond flour is structural. For butter substitutes in the filling try a stable vegan stick butter and add a touch of neutral oil; note texture and flavor will differ. For peppermint, crushed candy canes folded into the buttercream add texture. If powdered sugar is not available, blitz granulated sugar to a powdery consistency but use caution as it may be slightly grittier.

Serving Suggestions

Serve these with a sharp black tea or a bright, citrusy coffee to balance sweetness. For holiday platters arrange with red and green garnishes like sugared cranberries or rosemary sprigs. They make elegant place setting favors—tie a small box with ribbon. For a party display, stand them on tiered cake plates to showcase their colorful tops and varied fillings.

Cultural Background

These delicate meringue cookies trace their technique to French patisserie tradition, where delicate almond meringues were refined into the modern sandwich cookie. Macaron technique emphasizes aeration, folding, and controlled baking. Over time flavor variations such as citrus, chocolate, and mint have become popular, and regional bakeries often adapt the filling flavors to local tastes and seasonal ingredients.

Seasonal Adaptations

In winter lean into peppermint as shown, while in spring swap the extract for lemon or rosewater and add pastel colors. For autumn try spiced buttercream with cinnamon and a drop of molasses. Seasonal garnishes like crushed freeze-dried raspberries in summer or finely chopped toasted pistachios in spring add texture and visual contrast.

Meal Prep Tips

Pipe shells onto multiple trays and freeze them before baking for efficient batches: frozen shells will bake similarly with a slightly longer time. Make the buttercream a day ahead and keep chilled; bring to room temperature and re-whip briefly before piping. Use stackable, shallow airtight containers to organize flavors for gifting and transport.

These peppermint almond meringues are a small labor of love that repay patience with impressive results. They are worth the few technique-focused steps for guests and family alike. Make a batch, watch the faces when they taste one, and then make it your own.