Candy Cane Macarons

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Happy December, everyone! I don’t know about you but I love, love, LOVE the holidays. After we ate our Thanksgiving dinner I was totally ready to get out the tree and decorations, but I somehow restrained myself until the next day. James and I have tons of holiday spirit. :)

Now that December is here, I am going to try to make as many Christmas treats as possible and today is the first one of the series – Candy Cane Macarons! I’ve said it in previous posts about macarons, but they are somewhat difficult to master at first, but don’t be discouraged. After a few batches, you’ll figure it out, and have gorgeous and delicious cookies.

Candy Cane Macarons

For the macarons:
110 grams almonds, blanched
90 grams egg whites (aged 3-5 days in the fridge)
25 grams granulated sugar
200 grams powdered sugar

Start by putting the almonds in a food processor and pulse until finely chopped. Add in the powdered sugar and give it a few pulses to combine. Set aside.

Line 2 baking sheets with parchment paper and set aside.

In the mixing bowl of a stand mixer (or you can use an electric mixer), beat egg whites to a foam. It should resemble bubble bath at this point. With the mixer still running, slowly add the granulated sugar and continue beating just until smooth and stiff peaks have formed. Check it often so you don’t over mix. You want to stop right at the beginning of the stiff peak stage.

Add the almond mixture to egg whites and carefully incorporate with a spatula. You want the mixture to be thick enough to pipe, but thin enough that it won’t form peaks when piped. I suggest testing the batter by spooning out a small amount on a plate and checking that the batter “melts” into itself. If it doesn’t, give it a few more strokes and try it again.

Place macaron batter into a piping bag fit with a large, round tip and pipe small circles (about 1 inch to 1 ½ inches in diameter) onto your prepared baking sheets. Let macarons rest for at least 45 minutes to an hour, or until a hard shell has developed on the top. You can test this by carefully brushing your finger over a macaron. If it feels dry, you’re ready to go. If not, give it another 15 minutes. Meanwhile, preheat your oven to 300F. Bake for 9-11 minutes, one baking sheet at a time. Let cool completely before filling.

For the filling:
2 egg whites
1/2 cup sugar
12 Tbs butter, at room temperature
1/8 tsp peppermint extra

For garnish:
crushed candy canes

Whisk together egg whites, sugar and salt in the bowl of a stand mixer. Set bowl over a small pot of simmering water and whisk constantly until the sugar dissolves. You know it’s ready with the you cannot feel the sugar when you rub a small amount of mixture between your finger.

Transfer the bowl to the stand mixer and use the whisk attachment to beat the egg whites into stiff peaks, about 10 minutes. The bowl should be cool to the touch before you move on.

Switch over to the paddle attachment and set the mixer to medium speed. Add the butter one Tbs at a time, letting it incorporate before adding another piece. Turn the mixer up to medium-high speed and beat until the buttercream comes together. This will take a while, so don’t worry if it looks soupy or curdled at any point. I find that it helps (if it’s not cooperating) to briefly chill in the fridge for a few minutes and then remixing. Once the buttercream is smooth and together, add peppermint extract and mix on low speed until combined. Place buttercream into a piping bag and pipe a small circle onto one macaron shell. Top it with a similar sized shell and squeeze together carefully. Roll the macaron in candy cane pieces for garnish.

Recipe from Tartelette

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Comments on “Candy Cane Macarons”

  1. Alice says:

    Oh Allie, these look AMAZING. Feel free to send any leftovers down to Houston PLEASE~!

  2. […] you today! Have I convinced you to make them yet? These macarons are essentially the same as the candy cane macarons I posted last week, except you substitute cinnamon and nutmeg for the peppermint extract and omit […]

  3. JehanP says:

    These are gorgeous! I will be making my first macarons in the upcoming week…I will def try this recipe.

  4. Jennifer says:

    I made macarons for the first time this weekend and was expecting to be horrified with the results – but I followed this recipe exactly and they came out beautifully! No trouble at all, just time consuming. I made them for a holiday party and they were a huge hit. Thank you!

  5. […] Candy Cane Macaroons (from Cake & Allie) […]

  6. […] Candy Cane Macarons […]

  7. Debra says:

    Would love to try these macarons..can you list the ingredients
    in cups, oz.. etc. istead of grams…not to good at that conversion thing..

    • allie says:

      Hi Debra,

      Unfortunately almost all macaron recipes are in grams. I haven’t measured them out any other way. Apparently they are so finicky (says the blog world) that grams are essential. I bought a digital kitchen scale just to make them, but I realized it’s a great investment! Sorry I can’t be of more help.

    • Sue says:

      You can go to google and type “conversion from grams to ounces” and there should be many sites to choose from. Hope this helps.

  8. Emily says:

    How many sandwiches does this recipe make?

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  12. […] Candy Cane Macaroons  //  Cake and Allie […]

  13. sheila roberts says:

    No mention of salt in ingredients lists but is included in directions? Quantity?

  14. […] Filling recipes from Carlyklock and Cake and Allie […]

  15. […] Candy Cane Macaroons via Cakes & Allie […]

  16. […] Candy Cane Macaroons via Cakes & Allie […]

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  18. Jessica says:

    This recipe is great! It does take a little time and is a bit stressful but overall they were a hit. Just a few helpful hints:
    1. Turn the cookie sheet half way through cooking the macaroon shells so that they cook evenly throughout. It took mine the full 11 minutes to cook completely.
    2. After piping the macaroons, don’t worry if they seem flat, they will rise in the oven.
    3. When filling the macaroons with the buttercream, I found it easier to use a butter knife or off-set spatula to spread the batter.
    4. When topping the cookie with another macaroon, be sure to only touch the side of the macaroons as the center is very delicate and will collapse at the slightest touch.

  19. […] These festive macarons are scrumptious and an adorable addition to your dessert options. The recipe can be found here. […]

  20. […] Filling recipes from Carlyklock and Cake and Allie […]

  21. Emma says:

    Hi Allie,
    I was wondering how to do a simple macaroon and I was wondering what I could exchange from this recipe to make it a plain one. I was going to make peppermint macaroons as well as ones with green and red food coloring in them. I don’t want them to be a special flavor though. Thanks, I really love this blog and it’s so helpful!!

  22. […] love Macaron, especially macaron with candy cane so rush to for Candy Cane Macaron recipe now, You can reduce some sugar if you don’t want it to be too sweet, colorful candy […]

  23. […] Candy Cane Macarons […]

  24. Evan says:

    Very nice! I would like to add the crushed candy cane on TOP of the macarons immediately after piping. Would this melt and ruin the cookie or will I be ok?

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