Chocolate Peppermint Macarons

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 1/2 cup Almond flour
  • 3 tbsp Cocoa powder, unsweetened
  • 5 tbsp Granulated sugar
  • 2 1/2 cup Powdered sugar

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 3 Candy canes

Found on monpetitfour.com

Description

Ingredients

• 1 cup powdered sugar
• 1/2 cup almond flour
• 3 tbsp unsweetened cocoa powder
• 2 large egg whites, at room temperature
• 5 tbsp granulated sugar
• 1/2 cup unsalted butter, softened
• 1.5 cups powdered sugar
• 3 candy canes, finely crushed

Directions

• Preheat the oven to 350°F. Line a baking sheet with a silicon macaron mat, or a sheet of parchment paper with 1.3 wide circles drawn on it, each spaced .5 apart. Use a mesh sieve or a flour sifter to sift the powdered sugar, almond flour, and unsweetened cocoa into a large bowl. In the bowl of a stand mixer, whisk the egg whites on high speed until they start forming indentations and soft peaks. Gradually add the granulated sugar in as the mixer continues to whisk on high speed. Stop once the egg whites are stiff. When you lift the whisk up, the peaks should stand straight up (they shouldnt curl). Add 1/3 of the egg whites into the dry ingredients, using a rubber spatula to fold the whites into the dry ingredients. You dont have to be super gentle at this point as youre just trying to moisten up the dry ingredients. It will look very crumbly and dry at this point. Add another 1/3 of egg whites into the batter, gently folding the whites into the batter. Finally, add the remaining egg whites and continue very gently folding until you get a thick, smooth batter. There should be no streaks of egg whites in the batter. The batter should fall off your spatula very slowly, but in a fluid-like fashion rather than globs that fall off painstakingly slow. Dont over-mix the batter! Fit a pastry bag with a plain round tip. Place the bag in a tall glass, then fill the bag with the batter. Pipe the batter out onto your mat or parchment paper, squeezing out the batter just until it reaches the rim of the circle. Give the baking sheet a few taps on your counter to get rid of any air bubbles. If there are any pointed peaks on the tops of your cookies, or resistant air bubbles, use a toothpick to smooth them down. Bake the macarons for approximately 16 minutes. Once done, remove the macarons from the oven and let them cool on the baking sheet for at least 5 minutes. Use a spatula to gently remove the macarons from the mat and allow them to completely cool on a wire cooling rack. To make the filling, simply beat the powdered sugar and butter together on medium speed until smooth. Use an offset spatula or spoon to scoop about 1/2 a tablespoon of filling onto half of the macaron shells. You want to make sure theres enough filling so that when you press the top shell down, the filling will sort of squeeze out from the sides of the cookie. Pour the crushed candy canes into a bowl, then place each filled macaron on its side into the bowl, rolling the macarons in the crushed candy.