Candy Cane Macarons
 
 
Serves: 2 dozen
Ingredients
  • 150 grams (about 1¼ cup) confectioners sugar
  • 110 grams (about 1 cup) ground almond meal
  • 100 grams (about 3 large eggs) egg whites, room temperature
  • 50 grams (about ¼ cup) sugar
  • ½ teaspoon pure vanilla extract
  • 1-2 drops food coloring or food gel (optional)
Candy Cane Filling
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup confectioners sugar
  • 4 oz. Wilton Candy Cane Colorburst Candy Melts, melted and slightly cooled
Instructions
  1. Line 2-3 large baking sheets with parchment paper and set aside.
  2. In a medium bowl sift confectioners sugar and almond meal and set aside.
  3. Using an electric mixer whisk egg whites until foamy on medium speed. Sprinkle in sugar, vanilla and food coloring and whip on medium high speed until soft peaks form.
  4. Gradually fold in almond mixture into egg whites a third a time until mixture becomes glossy and has a ribbon like consistency.
  5. Place batter into pastry bag fitted with a round tip and pipe about 48 1-inch circles on prepared baking sheets. Tap side of baking sheet to remove any air bubbles. Let stand at room temperature for 30 minutes to 1 hour until top can be touched without any batter coming up.
  6. Preheat oven to 350 degrees Fahrenheit. Bake in preheated oven for 12-16 minutes, rotating half way through. Cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.
Candy Cane Filling
  1. Using an electric mixer beat butter until fluffy. Gradually add in confectioners sugar until combined. Blend in melted chocolate until creamy. Place filling in pastry bag fitted with round tip.
  2. Pair up same size macarons. Swirl a small amount of filling on macaron and gently sandwich paired macarons together.
  3. Store in an airtight container.
Notes
Recommended tip for piping, Wilton tip 12.
If you can't find Wilton Candy Cane Colorburst Candy Melts, use white chocolate or vanilla candy melts. Add a drop or two of peppermint extract and stir in a few tablespoons of finely crushed candy canes or peppermints. Macarons should remove from parchment paper with ease once baked using an off set spatula.
To keep parchment paper down on baking sheets without shifting, spray baking sheet first with cooking spray then place parchment paper down.
Bob's Red Mill Finely Ground Almond Meal/Flour was used in this recipe. It can be found at many local grocery stores, often in the organic section.
Recipe by Mother Thyme at http://www.motherthyme.com/2012/12/candy-cane-macarons.html