Peppermint Macarons

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1 cup Almond flour
  • 1/4 tsp Cream of tartar
  • 1/2 tsp Peppermint extract
  • 3 1/2 cups Powdered sugar
  • 1/2 tsp Vanilla extract
  • 1/4 cup White sugar, granulated

• Dairy

  • 1 stick Butter, unsalted
  • 2 tbsp Cream or milk

Found on cookwithmanali.com

Description

Ingredients

• 1 cup almond flour
• 1.5 cups powdered sugar
• 3 large egg whites, at room temperature
• ¼ cup granulated white sugar
• ¼ teaspoon cream of tartar
• 1 stick unsalted butter, at room temperature
• 2 cups powdered sugar
• ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• 2-3 tablespoons cream or milk

Directions

• In a bowl mix together almond flour and powdered sugar.
• Sift the mixture 3 times and set aside. This step is important for macarons to have that smooth top.
• Separate eggs whites [they are best separated when cold] and keep them at room temperature for 2 hours before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.
• Beat the egg whites at high speed using the wire whisk attachment of your stand mixer or using your hand mixer.
• When it begins to foam, add cream of tartar.
• Keep beating till it reaches a shaving foam like consistency and then add the granulated sugar. Beat more till the egg whites develop stiff peaks and are shiny.
• Start adding the almond flour-powdered sugar mixture into the egg whites. Don’t add the entire thing in one go, do it in 2-3 parts.
• As you start mixing, the batter will be tough at first but will loosen up as you proceed. Do not undermix and do not overmix either.
• The batter should not be runny but should still fall down from the spatula in a blob.
• Transfer batter to pastry bag fitted with a ½ inch round tip. Add few drops of pink food color (optional) to the batter.
• Pipe the batter onto the baking sheet lined with parchment paper making small blobs around an inch big.
• After you have piped all the macarons, let them sit at room temperature for 30-45 minutes, do not bake them immediately. If you bake them immediately, they will not develop their trademark “feets”.
• As the macarons are resting, preheat your oven to 300 F degrees.
• Bake at 300 F degrees for 15 minutes [time may vary depending on your oven].
• Remove the pan from oven and let the macarons cool completely. Do not try to remove them before that.
• To make the frosting beat butter using your stand or hand mixer till it turns pale, around 3 minutes.
• Add powdered sugar ½ cup at a time, mixing well after each addition.
• Add vanilla extract, peppermint extract and mix till well combined.
• Add cream or milk, 1 tablespoon at a time till you get the desired consistency. I kept the frosting thick so didnt add too much milk, just enough to spread it.
• Pipe the peppermint buttercream into piping bag fitted with round/star tip and fill the macarons shells. Dont overfill.
• Crush few candy canes using a mortar & pestle or simple place them in a ziplock and give a nice whack with a rolling pin.
• Roll the filled macarons over the crushed candy canes.
• Enjoy peppermint macarons, they taste even better the next day!

Nutrition