Peppermint Macarons

🧂 Ingredients

• 125 grams almond flour
• 125 grams confectioners sugar
• 100 grams egg whites

  (at room temperature)
• ½ teaspoon vanilla extract
• ¼ teaspoon cream of tartar
• 80 grams sugar
• red gel food coloring

  (optional)
• 226 grams white chocolate chips

  (or chopped white chocolate bar)
• ½ cup heavy cream
• 1 teaspoon peppermint extract
• ¼ cup candy canes

  (crushed)

Instructions

• 1 Add 226 grams white chocolate chips and ½ cup heavy cream to a microwave-safe
  bowl.
• 2 Heat in the microwave for 1 minute.
• 3 Remove the bowl from the microwave and let it rest, undisturbed, for 5 minutes.
• 4 Stir in 1 teaspoon peppermint extract and stir until completely melted and
  smooth.
• 5 Place in the fridge to chill while you make the macarons.
• 6 Prepare a piping bag with a round tip (such as a Wilton #12) and line a baking
  sheet with parchment paper. Leave the piping bag in a cup with the tops wrapped
  around the edges of the cup. Set aside.
• 7 In the bowl of your food processor, add 125 grams almond flour and 125 grams
  confectioners sugar.
• 8 Blend with the food processor on low speed until the mixture has become
  extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing
  bowl. Set aside.
• 9 In a separate large mixing bowl, use a hand mixer or stand mixer with the whisk
  attachment to beat 100 grams egg whites until foamy.
• 10 Add ¼ teaspoon cream of tartar and keep mixing until soft peaks form.
• 11 Gradually add 80 grams sugar while continuing to mix, until everything is fully
  distributed.
• 12 Add ½ teaspoon vanilla extract and continue to mix until stiff peaks form.
• 13 Scoop ⅓ of the whipped egg mixture into your flour mixture and use a rubber
  spatula to gently fold it in until it is combined.
• 14 Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a
  time, and gently folding in between each addition.
• 15 After the last bit of the egg mixture has been added, continue to gently and
  slowly fold the macaron batter until the batter falls from the spatula in
  ribbons. *The consistency should be similar to honey or lava. If you let the
  batter fall from your spatula, it should only take about 10 seconds to sink back
  into itself.
• 16 Dip a small brush into your red gel food coloring (if desired) and use it to
  paint the inside of the piping bag in 4 vertical streaks. Make sure the lines go
  all the way from the bottom with the piping tip to the top.
• 17 Transfer the batter into the painted piping bag.
• 18 Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making
  sure to space them at least ½-inch apart from each other.
• 19 Firmly tap the baking sheet on the counter 5 times to get rid of any air
  bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.
• 20 Allow the macarons to rest on the counter at room temperature for 30-60 minutes,
  or until they are dry to the touch and no longer tacky.
• 21 While the macarons are resting, go ahead and preheat your oven to 300˚F
  (150˚C/Gas Mark 2).
• 22 Once ready, bake the macarons for 15-18 minutes, or until the macarons don’t
  move if you tap on them slightly.
• 23 Remove the macarons from the oven and let them cool on the baking sheet
  completely before removing them.
• 24 Match up your macaron shells based on size.
• 25 Pipe a generous dollop of the ganache and then top with the crushed ¼ cup candy
  canes followed by another shell.
• 26 Place into an airtight container and chill the finished macarons in the fridge
  for 24 hours.

Nutrition Info