I couldn’t resist posting these right before Christmas. I’ve been hearing so much about a flavor at Starbucks–peppermint mocha–that seem to get people all riled up (in a good way). For someone who doesn’t drink coffee, I don’t get the hype. I’ve been making mocha macarons for a long time now but I wondered what would happen if I swapped out the filling for a creamy peppermint cream.
Truth be told, I didn’t even taste these. The smell of the espresso powder from the shells was tempting but coffee has always disappointed me. Instead, I took these to my Friends-giving party this year and they were devoured extraordinarily fast – which is the best compliment of all time for a baker. 
Peppermint Mocha Macarons for Xmas
- Total Time: 50 minutes
- Yield: 20 macarons 1x
Description
Mocha macarons with a creamy peppermint filling offer a festive twist on the classic holiday drink, perfect for Christmas celebrations.
Ingredients
- 100g egg whites (about 3 eggs but weighing would be ideal!)
- 35g granulated sugar
- 120g almond meal/flour (or very finely ground almonds) – sifted
- 200g powdered sugar – sifted
- 5g espresso powder
- Small amount of yellow gel food coloring (it should turn the batter yellow but then it will become subdued with the almond meal and form a more espresso shade)
Peppermint Filling
- 1 stick butter, room temperature
- 2-3 cups powdered sugar
- 2 tbs milk
- 1/8 tsp peppermint extract
Alternate Chocolate Peppermint Filling
- 4 ounces chocolate
- 3 ounces heavy cream
- 4 mint leaves (or peppermint extract)
Instructions
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a bowl, combine the almond flour and powdered sugar, then sift the mixture to remove any lumps. Set aside.
- In a clean mixing bowl, beat the egg whites on low speed using an electric mixer until they become foamy. Gradually add the granulated sugar while continuing to beat the mixture.
- Increase the mixer speed to medium-high and beat until stiff peaks form. If desired, add a few drops of red gel food coloring to achieve a festive hue.
- Gently fold the almond flour mixture into the egg whites in three additions, being careful not to deflate the meringue. The batter should flow like lava when ready.
- Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets, spacing them about 1 inch apart.
- Tap the baking sheets firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
- Bake in the preheated oven for 15-20 minutes, or until the macarons have risen and the tops are firm. Let them cool completely on the baking sheets.
- For the filling, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and beat until smooth.
- Add the peppermint extract and heavy cream, beating until the filling is light and fluffy. Adjust the consistency with more cream if necessary.
- Pair the macaron shells by size and pipe the peppermint filling onto the flat side of one shell, then sandwich with another shell.
- Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld.
Notes
For best results, weigh your ingredients precisely. Allow the macarons to mature in the refrigerator for at least 24 hours for optimal flavor. Store in an airtight container for up to a week. If you don’t have espresso powder, finely ground coffee can be used as a substitute.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 16
- Sodium: 10
- Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 15
Is the alternate chocolate filling in addition to the peppermint filling, or is it a completely different set of instructions
The recipe doesn’t say when or where to add in the espresso powder.
What a great flavor combination. I can taste them already.
Thanks for sharing your receipe,its marvelous
They look fantastic and love the flavor combination for macarons :)
looks perfectly done amrita; just loved the fuse of flavours in it !
they are perfect!