"holiday macarons"

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Candy cane macarons

January 08, 2011

Love the giver more than the gift. – Brigham Young

"candy cane macarons" "gingerbread macarons"

Crisp and chewy vanilla macarons filled with a peppermint buttercream and coated with crushed candy cane pieces. The macaron gods have once again blessed me with perfectly pied feet on my macarons! I’m sure everyone knows how I feel. Sometimes you get a perfectly good set of macarons and sometimes you don’t.

[quote type=”small” align=”left”] For those who are new to my blog, I run an online macaron boutique called Macarons By Jane. Enjoy true bliss today with my French macarons, made locally in Austin. Baked with love & delivered with a smile![/quote]

You can opt to buy candy canes and crush them with a plastic ziploc bag and rolling pin or buy precrushed peppermint pieces.

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Candy cane macarons

"candy cane macarons" "peppermint macarons" "red macarons" "how to make candy cane macarons"

Festive crispy macarons with a chewy center filled with a fluffy pepperminty buttercream. Coated with hand crushed candy canes!

  • Prep Time: 1 hour
  • Cook Time: 14 minutes
  • Total Time: 1 hour 14 minutes
  • Yield: 2 dozen 1x
Scale

Ingredients

  • 100 g Egg whites
  • 90 g Almond meal
  • 180 g Powdered sugar
  • 3.6 Tbsp Granulated sugar
  • Red gel food coloring, optional
  • Red powder food coloring, optional

Instructions

  1. Beat egg whites until foamy and add in one tablespoon of granulated sugar one by one. Add food coloring. Beat until stiff peaks form.
  2. Sift almond meal and powdered sugar together in a separate bowl.
  3. Fold in almond meal and powdered sugar into the stiff egg whites until you get a lava-like batter. Use a rubber spatula for this step. Note: It’s important to not undermix and overmix the batter.
  4. Transfer batter to a piping bag with Wilton 12 round tip and pipe circles onto a Silpat. Note: If your batter is more on the runny side, leave plenty of room between the circles because the batter will spread.
  5. Allow a hard crust to form on the freshly piped macarons. This will take anywhere from 30 minutes to one hour depending on the humidity in your kitchen.
  6. Preheat oven to 305F. Bake macarons for 7 minutes on each side to ensure even baking.
  7. Allow macarons to cool before removing from Silpat. Store in an air-tight container up to one week.
  8. Fill with mint buttercream and garnish with crushed candy canes

 

Classic French macarons can be dressed with down coffee and tea for midday muching, but for classier gatherings, bring out the bubbly! The velvety filling sandwiched between two light, crunchy cookies by just be Paris at its best.

"holiday macarons"

A Taste of Koko is giving a box of holiday macarons in the 12 Days of Christmas Giveaways, enter here!

WRITTEN BY:

Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.

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