Candy Cane Macarons -

Candy Cane Macarons

Perfectly peppermint-flavored macarons decorated with crushed candy canes.

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Course: Dessert

Cuisine: French

Keyword: candy cane, holiday, peppermint

Prep Time: 50

Cook Time: 26

Resting Time: 30

Servings: people

Calories: 86kcal

Author: Candace Bourzac

Ingredients

Macaron Shells

105 grams egg whites
130 grams almond flour, fine ground
130 grams powdered sugar
75 grams granulated or castor sugar
1/4 teaspoon cream of tartar
1/4 teaspoon peppermint extract
3 drops pink gel food coloring

Peppermint Buttercream

1/4 cup butter, unsalted
1 1/4 cup powdered sugar
2 teaspoons milk
1/2 teaspoon peppermint extract

Instructions

Macaron Shells

Separate the egg whites (105 grams) from the yolks about 24 hours ahead of when you will be making the macarons. Don't worry if it's not quite 24 hours. To separate the eggs, crack the shell as close to the middle as you can get. Pass the yolk back and forth between the half shells until all of the whites have separated out into your bowl. You may want to do this over a small bowl first in case some of the yolk gets into the whites.
Line two large baking sheets with either silicone mats or parchment paper. Set them on a flat surface.
Weigh out the almond flour (130 grams), powdered sugar (130 grams), and granulated or caster sugar (75 grams) into separate, small bowls. Use superfine flour so you get smooth tops. Using a fine mesh sieve, sift the powdered sugar and almond flour.
Using a stand mixer or an electric hand mixer with the whisk attachment, add the egg whites to a clean metal bowl. Add the cream of tartar (1/4 teaspoon) and peppermint extract (1/4 teaspoon). Whip the egg whites on medium speed until they become foamy and the whisk leaves track marks in them. Now it's time to add the granulated sugar. Add the sugar in 3 separate batches with the beater running on low speed. Once you've added all of the sugar, turn the beater on high.
You will see the egg whites begin to build volume and start to look a little more solid. They will also turn a bright white color. After about 5 minutes, stop and check for doneness. They will most likely not be done and will still be runny. Continue whisking. The egg whites will start to look thick and the whisk will leave deep track marks. You are looking for the egg whites to form stiff peaks. This is when you remove the whisk from the egg whites and they come to a point without melting away. They will form a 'peak' with possibly just a slight curve. You will also be able to turn the bowl upside down and they will not move. This is the meringue. Add 3 drops of pink gel food coloring to the meringue. You don't need to mix it into the meringue; it will mix in once you start folding it into the flour/sugar mixture.
Add the meringue to the almond flour/powdered sugar mixture in 3 batches. You won't be able to mix it all together until you've got all the meringue in there, but it's easier to do it this way. It will look very dry at first. As you continue mixing, it will come together. I like to use a spatula with a rounded side. It seems to move along the bowl easier, allowing me to scrape the sides and fold everything inward. The mixing is what takes the air out of the batter, allowing it to form the honey-like consistency we are looking for. The batter should flow off your spatula like honey without breaking, and you should be able to form a figure 8 with the batter that's flowing off the spatula. It should sink back into itself in 10 seconds. Then it's ready.
Using a large pastry bag and a small, round tip (I like the Wilton 12 tip), fill the pastry bag with the batter. I like to use a large cup to set the bag into. Twist the bottom just above the tip and fold it over before putting it in the cup. This will prevent the batter from pouring out the bottom into the cup. Fold the sides over the cup and spoon the batter into the bag.
Take the cup over to where your prepared pans are. Lift the bag out of the cup, hold the top closed, and gently squeeze the bag to push the batter down towards the tip. Work quickly as the batter will keep flowing out of the tip once it starts. If you have the mats with the macarons stenciled on them, then aim for the middle of each stencil. There should be a dot in the middle. Holding the bag upright, count to four and gently squeeze the batter onto the mat. Repeat this process until you have filled all of the circles or run out of batter.
Bang the trays firmly on your countertop to remove any air bubbles. I also go through with a toothpick and lightly pop any air bubbles I see. Let the macarons rest for 30-40 minutes (longer if it's humid out) so they can form their 'skin'. You should be able to lightly touch the tops of the macarons without getting any batter on your finger, and they will feel smooth.
Now it's time to bake them. Bake each tray one at a time on the middle rack for 13 minutes in a 315 F oven. The macarons will look matte on top, and they will not jiggle when you move the pan. I like to preheat my oven about halfway through the macarons resting.
Once the macarons are done baking, let them rest for 10 minutes before removing them to a baking rack to continue cooling down. Once they're cooled down, they can be filled.

Peppermint Buttercream Filling

The filling is a simple buttercream frosting. Beat the softened butter (1/4 cup) until it's smooth, about 60 seconds. Add the powdered sugar (1 cup). Beat on low until it starts to incorporate with the butter, then turn it up to medium until it's fully mixed together. It will clump up. Turn the mixer off. Add the milk (2 teaspoons) and vanilla extract (1/2 teaspoon). Beat on high until everything is mixed well and the frosting is smooth.
Fill a pastry bag with the frosting, fitted with your choice of tip. Match the shells by size, flipping one over of each pair. Holding the filled pastry bag upright, squeeze out roughly a nickel-sized amount onto the turned-over shell. When completed, sandwich the macarons gently. I make a circular motion when sandwiching them as I don't want to press down and potentially crack the beautiful shells.
For this part, you can either crush up some candy canes or buy them already crushed up. I use a simple syrup to help the candy cane pieces stick to the tops of the macarons. A simple syrup is just a 1-to-1 ratio of sugar and water. I used one tablespoon of water and one tablespoon of granulated sugar and mixed it together until it was clear. Then, I lightly dipped the tops of the macarons in the syrup and then dipped them in the crushed candy canes.
Refrigerate the macarons for 24 hours to let the flavors fully develop. Honestly though, just eat one. If you don't have time to refrigerate them for that long, they're still delicious.

Notes

or maximum flavor and freshness, store macarons in an airtight container in the fridge for up to one week. Layer them with parchment paper. Do not use wax paper as it will stick to the macarons. You don’t want to stack them too high as they are a delicate cookie.
For best results, follow the recipe as written.
Be sure to only use gel or powdered food coloring. Liquid food coloring can make the macaron batter too wet.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition