Sift together almond flour and powdered sugar into a bowl; discard any large bits.

In a clean, dry bowl, whisk egg whites until foamy. Gradually add granulated sugar and whisk to stiff, glossy peaks.

Gently fold in peppermint extract and food coloring if using.

Add the almond mixture to the meringue in three additions. Use a spatula to fold until the batter flows like lava and ribbons fall off slowly—do not overmix.

Fold in mini chocolate chips briefly.

Transfer batter to a piping bag fitted with a round tip. Pipe ~1½‑inch circles onto a parchment‑lined baking sheet, spacing about 1 inch apart.

Tap the baking sheet firmly against the counter a few times to remove air bubbles. Let macarons rest at room temperature for about 30–60 minutes, until a dry “skin” forms.

Preheat oven to 300 °F (150 °C). Bake one sheet at a time for 14–16 minutes; shells should be firm with characteristic “feet.”

Allow shells to cool completely on the sheet before gently removing.

For filling, beat butter until smooth. Gradually add powdered sugar, heavy cream, peppermint extract, and coloring until creamy and pipeable.

Pair shells of similar size. Pipe a small dollop of filling onto one shell and sandwich with another.

Refrigerate macarons in an airtight container for 24 hours to develop flavor and texture. Serve at room temperature.