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Candy Cane Macarons

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Level: Intermediate

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Description

Little French confections that are perfect for the holidays.

Ingredients

  • FOR THE MACARONS:
  • 5-⅓ ounces, weight (150 Grams Is About 1 1/4 Cup) Confectioners Sugar
  • 4 ounces, weight (110 Grams Is About 1 Cup) Almond Meal
  • 3 whole Large Egg Whites, Room Temperature
  • 1-⅞ ounces, weight (50 Grams Is About 1/4 Cup) Sugar
  • ½ teaspoons Pure Vanilla Extract
  • 2 drops Food Coloring Or Food Gel (optional)
  • FOR THE CANDY CANE FILLING:
  • ½ cups Unsalted Butter, Softened
  • 1 cup Confectioners Sugar
  • 4 ounces, weight Wilton Candy Cane Colorburst Candy Melts, Melted And Slightly Cooled

Preparation

For the macarons:
Line 2-3 large baking sheets with parchment paper and set aside.

In a medium bowl sift together the confectioners’ sugar and almond meal and set aside.

Using an electric mixer whisk egg whites until foamy on medium speed. Then sprinkle in the sugar, vanilla and food coloring and whip on medium high speed until soft peaks form.

Gradually fold the almond mixture into the egg whites a third a time until mixture becomes glossy and has a ribbon like consistency.

Place batter into a pastry bag fitted with a round tip and pipe about 48 one-inch circles on the prepared baking sheets. Tap the side of the baking sheet to remove any air bubbles. Let them stand at room temperature for 30 minutes to 1 hour until top can be touched without any batter coming up. Preheat oven to 350 F.

Bake macarons in the preheated oven for 12-16 minutes, rotating the position of the pans halfway through the bake time. Then remove the pans from the oven. Cool macarons on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

For the candy cane filling:
Put butter into a medium sized bowl. Using an electric mixer beat butter until fluffy. Gradually add in confectioners’ sugar and continue beating until combined. Blend in melted chocolate until creamy.

Place filling in a pastry bag fitted with round tip. Pair up the same size macarons. Swirl a small amount of filling on the bottom of one macaron and gently sandwich the two paired macarons together. Store in an airtight container.

Notes:
– Recommended tip for piping is 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 the baking sheets without shifting, spray the 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.

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