Candy Cane-Shaped Macarons for Christmas

Published: July 21, 2022 · Updated: August 18, 2026

Candy cane-shaped macarons turn a basic Italian macaron batter into a festive red-striped Christmas treat. A two-direction template helps the top and bottom shells match, while a cool peppermint cream-cheese filling gives the finished macaron its candy-cane flavor.

This recipe makes about 24 to 30 filled candy cane macarons, depending on the template size. The shells stay uncolored so the red stripes remain crisp and the batter is easier to control.

Allergen and decoration note: These macarons contain almonds, egg, and milk. Label them when gifting. Use only a marker or color specifically labeled edible; consult FDA allergen information and FDA food-color guidance.

Recipe overview

• Method: Italian meringue
• Yield: about 24 to 30 filled candy canes
• Decoration: red stripes drawn after baking
• Filling: peppermint cream-cheese buttercream
• Oven: 115°C (240°F) convection; test 120°C (250°F) if needed
• Maturation: 12 to 24 hours refrigerated

Tools

• Digital kitchen scale
• Fine-mesh sieve
• Candy or instant-read thermometer
• Stand mixer or hand mixer
• Small saucepan
• Silicone spatula
• Flat baking sheets with silicone mats or parchment
• Piping bags with small round openings
• Toothpicks and a food-safe edible marker
• Two mirrored candy cane templates marked A and B

Ingredients

For the shells

• 115 g finely ground almond flour
• 115 g powdered sugar
• 115 g granulated sugar
• 30 g water
• 50 g egg whites for the Italian meringue
• 40 g egg whites for the almond paste

For the peppermint filling

• 200 g unsalted butter, softened
• 200 g powdered sugar, sifted
• 85 g cool full-fat block cream cheese
• Food-grade peppermint extract or flavoring, used according to its label
• 1 teaspoon vanilla extract, optional
• Pinch of fine salt

Make mirrored candy cane templates

1. Draw a simple candy cane about 7 to 8 cm tall with a line roughly 1 cm thick. Label it A.
2. Trace the shape in reverse and label it B. Tops and bottoms must curve in opposite directions so they align when sandwiched.
3. Repeat both shapes across a sheet, leaving space for spreading. Place the template beneath parchment or a transparent silicone mat.
4. Remove paper templates before the tray goes into the oven.

Make the Italian macaron batter

1. Sift the almond flour and powdered sugar, then mix in 40 g egg white until no dry pockets remain.
2. Heat the granulated sugar and water. At about 110°C (230°F), begin whipping the remaining 50 g egg white.
3. At 118°C (244°F), stream the syrup down the inside of the mixer bowl while mixing.
4. Whip until glossy and able to hold a firm peak with a slight bend.
5. Fold the meringue into the almond paste until the batter falls in a slow continuous ribbon. Keep it slightly firmer than round-shell batter so the canes hold their curves.

For the base technique, use the Italian-method macaron recipe and the macaronage guide.

Pipe and bake the candy cane shells

1. Transfer the batter to a piping bag with a small round opening.
2. Pipe along template A, using steady pressure around the curve and easing pressure before lifting. Pipe the same number from template B.
3. Tap the tray gently and pop visible bubbles. Correct small gaps with a toothpick, but do not keep dragging through the batter.
4. Rest until the shells look matte and do not stick to a light fingertip touch.
5. Bake one tray at a time at 115°C (240°F) convection. Start checking at 16 minutes; most trays need about 16 to 20 minutes. If 115°C is too low, test 120°C (250°F).
6. Cool completely before lifting. If the narrow curves stick, bake the next tray 1 to 2 minutes longer rather than freezing an underbaked shell.

Add the red stripes

On completely cool, dry top shells, draw diagonal red stripes with a fine food-safe marker. Use light pressure so the thin shells do not crack. Alternatively, use a manufacturer-approved edible paint according to its directions; “non-toxic” craft products are not the same as edible food decorations.

Make the peppermint filling

1. Beat the softened butter for 2 to 3 minutes until pale and smooth.
2. Add the powdered sugar gradually, mixing on low at first and then beating until fluffy.
3. Add the salt, optional vanilla, and the smallest label-recommended amount of food-grade peppermint flavor. Taste before adding more; peppermint becomes overpowering quickly.
4. Add the cool block cream cheese and mix briefly on low until smooth. Chill for 10 to 15 minutes if needed.

Fill and store

1. Pair one A shell with one B shell and check that their curves align.
2. Pipe a thin line of filling along the bottom shell, leaving room at the edges.
3. Set the striped shell on top and press very gently along the thicker center rather than the fragile hook.
4. Refrigerate airtight for 12 to 24 hours before serving.

Use cream-cheese-filled macarons within 3 to 4 days or freeze them airtight. This conservative limit follows USDA refrigerated-leftovers guidance. See the macaron storage guide for longer storage.

Troubleshooting

The two shells do not match

Use mirrored templates and pipe equal numbers of A and B shells. Keep the piping bag at the same height and pressure for every shape.

The hook spreads closed

The batter was too loose or the line was too thick. Stop macaronage slightly earlier and pipe inside the guide.

The shells crack while filling

They may be underbaked or pressed at the fragile hook. Let them cool completely and support the center while assembling.

Enjoy your macarons!
Belli xx