Peppermint Macarons

Ingredients:

Peppermint Filling

Directions:

1. Preheat the oven to 325 degrees F. Line a baking sheet with a silicone macaron mat or parchment paper. Set aside.
2. In the bowl of a stand mixer, whisk egg whites from 2 eggs on medium speed until foamy. Add the cream of tartar, increase the speed to medium-high, and whisk until soft peaks form.
3. Add the superfine baker’s sugar and whisk on high until stiff peaks form, about 6-8 minutes. Turn the mixer off.
4. Add the powdered sugar and almond flour to a fine mesh strainer and sift over the bowl of the stand mixer. Throw away any large clumps. Use a spoon to fold the ingredients together until smooth and combined.
5. Transfer the batter to a pastry bag fitted with a ½-inch plain round tip. Pipe ¾-inch round on the silicone baking mat or parchment paper - either use the markings on the baking mat as a guide or space the batter 1-inch apart. Gently tap the baking sheet against the counter to remove any air bubbles and help make more uniform-shaped macarons.
6. Let the batter sit at room temperature for 20-30 minutes.
7. Bake for about 8-10 minutes or until the macarons are crisp and firm. If you have more than one baking sheet only bake one sheet at a time.
8. Let the macarons cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. If the macarons are sticking to the baking mat, use a spatula or knife to gently release them.
9. Prepare the filling (see ingredient list below). Add water to the bottom half of a double boiler and bring the water to a boil.
10. In the top half of the double boiler, whisk together egg whites from 2 eggs, sugar, and salt. Set the bowl over the boiling water and whisk constantly until the sugar dissolves.
11. Pour the mixture into the bowl of a stand mixer and whisk until stiff peaks form, about 10 minutes.
12. Remove the whisk attachment and add the paddle attachment. Add the butter, one Tbsp at a time, and beat on medium speed until fully incorporated. Increase the speed to high and continue to beat until the buttercream consistency has been reached.
13. Add the peppermint extract and mix on low speed until combined. Taste after mixing and add additional extract if needed.
14. Transfer the buttercream to a pastry bag fitted with a small plain round tip. Pipe the buttercream onto half of the macaron shells. Place the other half of the macaron shells on top and gently press down to hold each cookie together.
15. Add the candy canes to a Ziploc bag. Use a meat tenderizer or rolling pin to crush the candy canes until it’s almost a powder with very small pieces remaining. You can also use a food processor to do this.
16. Pour the crushed candy canes into a bowl. Roll each macaron (on its side) in the candy canes to coat the outside of the frosting. Repeat until all macarons are coated.
17. Enjoy immediately or store in an airtight container on the counter.

Peppermint Filling