So, I originally made these candy cane macarons back in 2014! Eek! I felt that I just had to change it, because I totally redid the recipe and the pictures were just terrible. I mean so bad. It was the same year I had started the blog, and I didn’t know a darn thing about photographing food with my crappy camera. With everything, it’s a learning curve!
So, I changed up the recipe a bit by changing the shell recipe and getting rid of the meringue frosting. I still really dislike meringue frostings. I don’t like cooking eggwhites and making a frosting out of them. It’s way more work than it’s worth, in my opinion. And I thoroughly dislike buttercream, so this new frosting it is! A little cream cheese, a tad butter, a sprinkle of sugar, peppermint extract and crushed candy canes. It’s that simple. The recipe has been simplified, and the end result is just as amazing, if not better. The perfect holiday treat!
Some other holiday macarons you’ll love
Source: Adapted from Pies & Tacos
Candy Cane Macarons
Minty, creamy and downright addicting. These macarons are a delicate and irresistible treat with a peppermint filling that makes them perfect for the holidays.
Ingredients
For the shells
- 105 grams almond flour
- 105 grams confectioners’ sugar
- 100 grams egg whites
- 100 grams granulated sugar
For the peppermint frosting
- 3 ounces full-fat cream cheese, softened
- 2 Tablespoons unsalted butter, softened
- 1 cup confectioner’s sugar
- 1/4 teaspoon peppermint extract
- 3 ounces crushed candy canes
Instructions
- Have ready a piping bag fitted with a large round tip, and 2 baking sheets lined with silpat or parchment paper. Set aside. Ready your stand mixer with a clean bowl and the whisk attachment.
- In a medium mixing bowl, measure and sift the almond flour and confectioners’ sugar together. Set aside.
- Create a double boiler by having ready a heatproof bowl that will fit in a small pot of water without touching the water. Bring water to a simmer in pot. In the bowl, combine the egg whites and granulated sugar. Place the bowl over the barely simmering water and whisk constantly. Continue whisking until the sugar has melted and the eggs are frothy white, 4-5 minutes. You can test if this by rubbing a little bit of the mixture between your fingers. If it still feels gritty, then the sugar hasn’t melted yet and needs to cook a little more.
- Pour the mixture into the prepared stand mixer bowl. Turn the mixer on to the lowest speed and mix for 30 seconds. Gradually increase the speed and mix the egg whites until they are glossy white and form stiff peaks, 5-10 minutes
- Pour the sifted dry ingredients into the meringue. Gently fold the dry ingredients into the meringue with a rubber spatula until no dry streaks remain, and the mixture runs smoothly off of your spatula.
- Scoop the mixture into the prepared piping bag. Pipe the mixture on the prepared baking sheets by holding the bag at a 90º angle, and apply pressure on the bag for about 3 seconds, until a small circle has formed. Twist the bag and pull the bag up quickly. Repeat until all the batter is gone.
- Gently bang the baking sheets on the counter to release any air bubbles. Use a toothpick to pop any pesky air bubbles. Let the shells sit at room temperature for 20-40 minutes, to allow the shells to dry and slightly harden.
- Meanwhile, preheat the oven to 325ºF.
- Place one baking sheet in the preheated oven, in the center and bake for 18-20 minutes, rotating half way through. Remove from the oven and bake the other tray. Let the shells cool completely before removing from the pan.
- While the shells cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, beat the cream cheese and butter together until creamy, about 2 minutes. Reduce the speed to low and mix in the confectioners’ sugar, then mix in the peppermint extract. Increase the speed to medium-high and beat until combined and creamy, about 2-3 minutes. Sprinkle the crushed candy canes over the frosting, then mix until combined.
- To assemble, match the shells by size. Pipe a boarder a round of frosting on one half of the sandwiches. Gently sandwich the macarons together, pressing gently to hold. Serve!
Notes
The assembled macarons will last for about 24 hours in the refrigerator. Otherwise, store in the fridge, unassembled, assembling before serving.
