Candy Cane French Macarons

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French macarons with the peppermint flavor of candy canes!

Course Dessert

Cuisine French

Prep Time 30

Cook Time 10

Rest Time 1

Total Time 1 40

Servings macarons

Calories 137

Author Annalise Sandberg

Ingredients

Peppermint 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

Instructions

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.

Notes

Note: Age the egg whites by putting them in a glass or other container and cover tightly with a paper towel. Store them in the coldest part of your kitchen (not your refrigerator) for 2 to 3 days. Doing this reduces the water content in the egg whites and helps create the puffy look of the french macaron.

Adapted from Helen Dujardin

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