Peppermint Mocha Macarons

Holiday baking season is officially here!

Some people wait until December 1st to start holiday baking, I start the day after Thanksgiving. Making the most of holiday baking season, obviously.

I’m going to be totally honest with you, I first attempted making these a couple of weeks ago with my normal macaron shell recipe. I don’t know what my oven’s deal is but for whatever reason, it refuses to consistently cooperate with the Italian method of macaron making. REFUSES.

So I went back to the French method and it worked like a damn charm. I mean, almost every single macaron was perfect.

I guess you shouldn’t really stray from what the French know. They are macaron connoisseurs after all.

We’re embracing the holiday season by holiday drinking the heck out of these macarons. We start with a coffee shell, pipe in a slightly minty chocolate ganache, and then roll them in peppermint bits because why not? It’s your favourite (non-alcoholic) holiday beverage in cute macaron form. The macaron you didn’t know you wanted.

These babies and a large batch of my gingerbread macarons made their way to my freezer this weekend in preparation for a holiday bake sale we’re having at work next week. I’ll also be making my crinkle cookies and ginger cookies and a coworker of mine is going to be baking a few things so it’ll be a very festive affair.

I can’t wait!

Peppermint Mocha Macarons

Yield: 50-60 macarons


    For the shells:
  • 275g almond flour
  • 250g powdered sugar
  • 2 tbsp. espresso powder
  • 210g egg whites
  • 210g sugar
    For the filling:
  • 500g dark chocolate, chips or chopped
  • 14 fl. oz. heavy whipping cream
  • 1/2 tsp. peppermint extract
  • 30g sugar
  • 100g unsalted butter, cubed
  • Crushed candy canes/peppermint candies


    To make the shells:
  1. Put almond flour, powdered sugar, and espresso powder into a food processor and pulse until fine. Sift into a bowl and set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, begin whisking your egg whites. When the egg whites are foamy, slowly add in the sugar. When the sugar has fully dissolved, increase speed to medium high and whip until glossy and stiff peaks form.
  3. Fold 1/3 of the flour mixture into the egg whites until incorporated, repeat with the remaining flour mixture, then continue folding until the batter has a lava like consistency.
  4. Preheat oven to 300°F.
  5. Pipe the batter onto parchment or silicone lined baking sheets. If macarons don't pipe out smoothly, bang the tray on the table a few ties to smooth it out. Sprinkle additional espresso over the shells, if desired. Allow to rest for 15-25 minutes, until the tops are dry.
  6. Bake shells, one tray at a time, for 15-18 minutes, until the insides are set (you can take one cookie off the tray to check). Allow macarons to cool completely before removing from silicone/parchment.
    For the filling:
  1. Put chocolate chips/pieces into a bowl.
  2. In a saucepan, heat the cream, extract, and sugar until almost boiling. Remove from the heat and pour over the chocolate. Stir to fully incorporate then add in the butter and stir until combined. Cool to room temp and let it sit until reached desired piping consistency.
  1. Pair up shells. On one half of each shell pair, pipe filling. Sandwich shells together and roll in peppermint bits.

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