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chocolate peppermint macarons

Triple Chocolate Peppermint Macarons

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  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 18
  • Total Time: 48 min + 30 min rest
  • Yield: 40-50 macarons 1x


Chewy chocolate macaron shells filled with whipped peppermint ganache and dunked in melted chocolate then sprinkled with crushed peppermint candies.



For the Macaron Shells

  • 212 g Almond Meal
  • 212 g Powdered Sugar
  • 30 g Dark Cocoa Powder
  • 175 g Egg Whites (separated into 85 g & 90 g)
  • 235 g granulated sugar (plus a pinch)
  • 158 g water

For the Whipped Chocolate Peppermint Ganache

  • 60 g Bittersweet Chocolate (60-70%)
  • 60 g Heavy Cream
  • 1/2 tsp Peppermint Extract

1/2 C Semisweet or Bittersweet Chocolate to melt for dipping cookies

1/4 C Crushed Peppermint Candies


For the Macaron Shells

  • In a large bowl, combine the almond flour, cocoa powder, and powdered sugar. Whisk to combine.
  • Make a well in the center of the mixture, and add 85 g egg whites. Fold together until combined. Mixture will be thick and paste-like. Set aside.
  • In a medium sauce pan over medium heat, combine granulated sugar and water. Stir to combine. Monitor the temperature with a candy thermometer.
  • Meanwhile, in the bowl of a stand mixer with the whisk attachment, add 90 g of egg whites and a pinch of sugar. 
  • When the sugar syrup reaches 200 degrees, start whipping the egg whites on medium speed until soft peaks form.
  • When sugar syrup reaches 248 degrees, remove from heat.
  • With mixer on medium, slowly pour the sugar syrup down the side of the bowl into the egg whites. 
  • Once incorporated, turn the mixer up to high and whip until stiff peaks form. 
  • Add the egg whites to the almond flour mixture, 1/3 at a time. Fold to combine between each addition.
  • When all the egg whites are incorporated into the almond flour, continue to fold until the batter reaches a ribbon like texture. It should fall off the spatula in a continuous ribbon, with little to no breaking. 
  • Prepare two baking sheets with parchment paper or silicone mats.
  • Pipe the batter into circles. Then rap the baking sheet on the counter to remove air bubbles.
  • Let the batter rest on the counter for at least 30 minutes before baking. 
  • Preheat the oven to 295 degrees.
  • Bake the macarons for 18 minutes, or until the cookies are mostly firm, but with a little give when you press on the shell.
  • Let cool completely, then fill with chocolate buttercream.

For the Whipped Chocolate Peppermint Ganache

  • Heat the heavy cream in the microwave for 1 minute.
  • Add the chocolate to the hot cream and let sit for 1 minute.
  • Stir until chocolate is melted and mixture is smooth. 
  • Stir in peppermint extract.
  • Let sit on counter until ganache is room temperature, then whip with a hand mixer until it becomes a buttercream-like texture, about 3 minutes.
  • Pipe onto macaron shells.
  • Dip macarons into melted chocolate and sprinkle with crushed peppermint candies.