Candy Cane French Macarons
French macarons with the peppermint flavor of candy canes!
Happy Holidays from my kitchen to yours!
I love this time of year, don’t you? Sure, the hustle and bustle can be stressful. I hate the to-do lists, the lines at the post office, and the absolute chaos in all store parking lots.
Thankfully, I am done with all that. Everything on my list is crossed off and now I just get to sit back and enjoy the next few days. Hopefully you can to (and to those of you who still have to brave the crowds, good luck!).
Can I just take a moment and vent about how much I hate the quality of light coming through my kitchen windows this time of year? Ugh, my photos just aren’t living up to my standards. Spring, are you coming soon?
Anyway, back to much more happy thoughts. I hope that your holiday weekend is full of wonderful food and delicious goodies, like these candy cane macarons. They’re plain macarons sprinkled with crushed candy canes and filled with peppermint white chocolate ganache. Aren’t they pretty? They’re yummy too.
This year I gave away a lot of baked goods as gifts (including these macarons), which was fun, but also left me a little burned out. Tomorrow I think I’ll bake a pie. After I sleep in, of course. Maybe I’ll also catch some of “A Christmas Story” on TBS during their 24 hour marathon.
One thing I’m definitely going to do? Spend time with some really great family and friends.
I wish you all a Merry Christmas and Happy New Year!
Candy Cane French Macarons
- 3 egg whites , aged (see Note)
- ¼ cup granulated sugar
- 2 cups powdered sugar
- 1 cup plus 2 tablespoons almond flour
- Crushed candy canes
Peppermint White Chocolate Ganache:
- 1 ½ cup white chocolate , chopped
- ½ cup heavy cream
- 1 teaspoon peppermint extract
- Red food coloring , if desired
To make the macarons:
- Line 2 sheet pans with parchment paper.
- Combine the powdered sugar and almond flour in a food processor and pulse until combined and no clumps remain.
- In the bowl of an electric mixer fitted with a whisk attachment, whip the egg whites until foamy. Add the granulated sugar gradually and continue to whip until you obtain a glossy stiff meringue.
- Fold the meringue with the almond and sugar mixture. Fold quickly at first, then slow down as it comes together. Do not fold too much, or the egg whites will be too deflated. Test a small amount by placing a dollop on a flat surface. If the top flattens on its own quickly, it is ready.
- Fill a pastry bag fitted with a plain tip with the batter and pipe small 1-2 inch rounds onto the prepared baking sheets, leaving 1 inch space between them. Sprinkle half of the macarons with crushed candy canes (these will be the tops). Allow the piped macarons to sit out at room temperature for 1 hour.
- Preheat oven to 300°F. Bake macarons for 10-12 minutes, depending on their size. Let cool for 5 minutes, then transfer to a wire rack to cool completely. Sandwich together with
To make the Peppermint White Chocolate Ganache:
- Heat cream until hot in a saucepan over medium low heat. Remove from heat and add the chocolate to the cream and let sit for a few minutes. Stir until smooth. Add the extract and food coloring. Let cool until firm enough to pipe or spoon onto macarons.
13 Comments on “Candy Cane French Macarons”
that's it! we ARE making these together in the new year 🙂 gorgeous!
Your photos and you r macs are both BEAUTIFUL! Well done! Merry Christmas – wishing you all sorts of deliciousness this holiday season!
Ah! How gorgeous are these?! I think your photos are beautiful, even if you don't 😉 I've been on a mission to make some macs but still haven't gotten round to it… soon. I promised myself, soon!
Happy Christmas sweets, hope you're having a fabulous day! Looking forward to seeing much more from you in 2011!
wow!!when i read this my mouth was watering its soo yummy
Have a good day!!
Super-Duper site! I am loving it!! Will come back again â taking your RSS feeds also, Thanks.
keep posting like this it’s really very good idea, you are awesome!
Looks great! It’s hard to tell, but do the candy cane toppings melt in the oven as the macarons bake? I’m afraid they won’t come out so neat
its looks so great and im very like it the way you design youre site
Wow its feel so great and simple design with a white background make us comfortable to read youre article
In the process of making these and my batter is really thick. I aged the egg whites for 3 days and amabusing Bob’s Red Mill natural almond flour. Too thick to pipe – what is the problem?
The recipe it’s perfect 😀
Thanks for sharing