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
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
Beat egg whites until foamy and add in one tablespoon of granulated sugar one by one. Add food coloring. Beat until stiff peaks form.
Sift almond meal and powdered sugar together in a separate bowl.
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.
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.
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.
Preheat oven to 305F. Bake macarons for 7 minutes on each side to ensure even baking.
Allow macarons to cool before removing from Silpat. Store in an air-tight container up to one week.
Fill with mint buttercream and garnish with crushed candy canes