I always get to December ready to experience the lights, the decor, and the holiday movies, but do you know what I stay for? Mint chocolate desserts. Yep, give me all the brownies and cakes and pies laden with rich and refreshing bites of mint and cocoa. No other time of year does peppermint and chocolate marry together quite as merrily as it does at Christmas, and today’s recipe is an ode to that love affair with these peppermint mocha macarons. I’ve been waiting all year to bake up something like this, and thankfully, today is the day! Let’s chat all about them.
I won’t lie- macarons can be tricky. They require precision, and some of us (raises hand!) don’t always have the patience for that kind of dessert. If this time of year finds you with a little extra time and creativity, these peppermint mocha macarons are the perfect thing to make for friends, family, and cookie trays alike. With a coffee and cocoa-scented macaron shell and a mint chocolate buttercream in the middle, these little guys are as delicious as they are lovely!
Making Homemade Macarons
To make them, we start with the shells. First, the dry ingredients are sifted together before being folded into whipped egg whites. You can check out this post for how-to’s on macaron making or this post for info on how to make meringue. Both will be helpful for troubleshooting any troubles you might have. Next, once the batter has rested, it can be piped onto parchment paper and baked in the oven! Helpful hint: download a macaron shell template to keep your cookies the same size. Here’s one I like to use.
The buttercream here is simple. Butter, powdered sugar, cocoa powder, and peppermint extract come together into a light and fluffy mixture that pairs well with the mocha shells. Pair up the cookies and sandwich a dollop of buttercream in between each one. Finally, I like to finish these peppermint mocha macarons with an extra drizzle of chocolate and candy cane bits, but you can choose your own route here! Maybe you’d prefer a drizzle of melted Andes mints or a sprinkle of chopped peppermint bark. Either way, don’t forget to garnish- it makes for an adorable topping!
I have one more peppermint dessert to offer before the month is up, but these peppermint mocha macarons are definitely the cutest! Give them a try and let me know what you think! Happy Hump Day and happy baking!
If you like these peppermint mocha macarons you should try:
Peppermint Bark Brownies
White Chocolate Peppermint Cookies
Peppermint White Chocolate Cheesecake
Chocolate Peppermint Olive Oil Cookies
Peppermint Bark Icebox Cake
Peppermint Mocha Macarons
These peppermint mocha macarons have a coffee and cocoa scented shell and are filled with a mint chocolate buttercream. Extra drizzled chocolate and candy cane bits make these festive!
- Prep Time: 45
- Cook Time: 15
- Total Time: 120
- Yield: 25 cookies
- Category: Dessert
For the macaron shells:
- 150 gm almond flour
- 158 gm powdered sugar
- 15 gm cocoa powder
- 1–1/2 teaspoons instant coffee
- 115 gm room temperature egg whites (from about 3–4 large eggs)
- ¼ teaspoon cream of tartar
- ½ cup plus 1-1/2 tablespoons (120 gm) sugar
For the chocolate peppermint filling:
- 1/4 cup (55 gm) unsalted butter
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 1/8 teaspoon peppermint extract
- Semisweet Chocolate chips (about 1/3 cup), if desired
- 1/3 cup Peppermint Candies, crushed
To prepare the macarons:
- Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
- In a food processor, combine the almond flour, confectioner’s sugar, cocoa powder, and instant coffee and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
- In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the room temperature egg whites and cream of tartar on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
- Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
- Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. I prefer to use a stencil to ensure the macarons are the same size. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry and not tacky to the touch.
- Preheat the oven to 325 degrees with a rack in the center position.
- Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
- Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.
To prepare and use the filling:
- Cream the butter using a mixer on medium speed until smooth, about 1-2 minutes. Add the powdered sugar, cocoa powder, and extract and stir on low to combine. Add water a teaspoon at a time until the buttercream comes to the preferred consistency. It should be soft and spreadable but not runny.
- Fit a piping bag with a round tip and squeeze 1-2 teaspoon sized dollops into the center of half of the macaron shells.
- Top with an additional macaron shell and allow to set up. In the meantime, feel free to gently warm and melt a small about (about 1/3 cup) of chocolate and drizzle or piping decorative stripes on top of the sandwich cookies. Sprinkle on the crushed peppermints and place in the fridge to set up. Enjoy!
- Using a macaron stencil is helpful in making sure your macaron shells are uniform in size.
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