Candy Cane Macarons

Ingredients

• Crushed candy canes (1/2 cup)
• Heavy cream (1/2 cup)
• White chocolate (1 cup, chopped)
• Peppermint extract (1/2 teaspoon)
• Red food coloring (2-3 drops)
• Granulated sugar (1/4 cup)
• Egg whites (2 large)
• Powdered sugar (1 cup)
• Almond flour (1 cup)

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper. This prevents the macarons from sticking to the sheet.
2. In a food processor, blend the almond flour and powdered sugar until finely ground to ensure a smooth macaron shell.
3. In a large mixing bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar, food coloring, and peppermint extract, and continue beating until stiff peaks form. This is the meringue base for your macarons.
4. Slowly fold the almond flour mixture into the meringue using a spatula until the batter is smooth and shiny. Be careful not to overmix.
5. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets. Tap the baking sheets on your counter to release any air bubbles and let them sit at room temperature for about 30 minutes. This helps to form the characteristic 'feet' of the macarons.
6. Bake for 15 minutes, or until the macarons are set. Allow them to cool completely on the baking sheets.
7. While the macarons are cooling, prepare the ganache. Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from the heat and add the chopped white chocolate, stirring until smooth.
8. Once the macarons are completely cooled, pipe or spread the white chocolate ganache onto one macaron shell. Sprinkle with crushed candy canes and sandwich with another macaron shell.
9. Repeat with the remaining macarons and ganache. Let the macarons sit for at least 2 hours before serving to allow the flavors to meld together. This step is important for achieving the perfect macaron texture.