Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar. Process until the mixture is very fine and well combined. Sift to remove any lumps and set aside.
3. In a large, clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to beat. Add the peppermint extract and food coloring, and beat until stiff peaks form.
4. Gently fold the almond flour mixture into the egg whites using a spatula. Fold until the batter is smooth and shiny, being careful not to deflate it.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving space between each macaron.
6. Let the macarons sit at room temperature for 30 minutes, or until a skin forms on the surface.
7. Bake the macarons in the preheated oven for 20 minutes, or until they are set and slightly crisp. Allow them to cool completely on the baking sheets.
8. While the macarons are cooling, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped white chocolate and let it sit for 1 minute. Stir until smooth and creamy. Fold in the crushed peppermint candies.
9. Once the macarons are completely cool, pipe or spread a small amount of peppermint ganache onto one macaron half, then sandwich it with another half. Repeat with the remaining macarons.