Author: story of a kitchen (adapted from Sur La Table cooking class recipe)
Prep time:
Cook time:
Total time:
Serves: just me
Ingredients
4 ounces cornstarch-free powdered sugar
7 ounces almond flour
4 ounces egg whites, aged and at room temperature
pinch of cream of tartar (optional - it helps the egg whites whip, but not necessary)
3½ ounces granulated sugar
1 teaspoon peppermint extract
½ teaspoon vanilla extract
crushed candy canes (powdery to sandy consistency - I went with a large grain consistency)
filling of your choice (I used my Swiss buttercream recipe with ½ teaspoon peppermint extract added.)
Instructions
Preheat oven to 300 degrees F, racks positioned in the middle. Prepare your parchment paper macaron templates and line baking sheet. (You may draw circles on the parchment paper, or use a paper with circles drawn on it underneath the diaphanous parchment, removing the template before baking.)
Pulse about ⅓ of the powdered sugar and all the almond flour in a food processor to form a fine powder. In a medium mixing bowl, combine remaining powdered sugar and almond flour and sift 4 times. Yes, FOUR. Set aside.
In a bowl of a stand mixer fitted with a wire-whip attachment, whisk egg whites and cream of tartar (if using) on medium speed until foamy. Gradually add granulated sugar. once all sugar is incorporated, scrape down sides of bowl, and increase speed to high, whisking until stiff, firm, glossy peaks form. To check this, take your whisk attachment off and flip it over. Are the whites holding up? Or do they bend a little? Bending means the egg whites are not stiff enough. Scrape the bottom of the bowl also, as those egg whites may need more beating.
When egg whites are stiff. REALLY stiff, add the peppermint and vanilla extracts.
Sift the almond flour mixture ⅓ at a time over the egg-white mixture, and fold using a large silicon spatula until mixture is smooth and shiny. The first addition is usually the hardest. Fold the mixture carefully: don't smash it. Lift!
Once the almond flour mixture is incorporated, check to see the batter is nicely firm and drips slowly from the spatula (Remember my notes? Like lava, slow, controlled, you get the idea.)
Transfer batter to pastry bag fitting with a ½-inch plain, round tip (#12), and pipe rounds on parchment-lined baking sheets (your templates may be ¾-inch rounds, 1-1/3-inch rounds, even an 8-inch pan for a crazy macaron cake!). Don't put the macarons too close together because they will stick together when baking. Need some lessons on piping? You Tube has scads of them. The trick is to be gentle and consistent, without twirling the piping tip around like you are decorating a cake - NO! Don't drink caffeine beforehand; you don't want to be jittery. Think of it like the archers in the Olympics. Aim, focus, gentle, and release! (Videos really are better than my description). If you have some minor peaks, you can gently rub them down with a lightly damp fingertip.
When piping is completed for one sheet, rap it hard on the counter to release trapped air. This is also important to help form the pied, or the foot, of the macaron.
Sprinkle crushed candy cane bits on top of drying macarons.
Let stand at room temperature for 30 to 60 minutes. Macarons are ready to bake when they no longer stick to a finger when lightly touched.
Remember to stack your baking sheet on an empty baking sheet and remove the templates from underneath the parchment (if using). Bake one sheet at time (may do two sheets if they fit in the oven), rotating pan halfway through, until macarons are crisp and firm. This is the trick: check at 7 minutes and rotate pan. If there is browning (Ahhhh! Nooooo!), then turn down the oven to 275 degrees F. Check the macarons at 12 minutes: touching them gently with a fingertip should give no wiggle and they're done. If a wiggle, put them back in the oven for 2 minutes and check again.
Let macarons cool on baking sheets for 2 to 3 minutes, and transfer to wire rack to cool completely before filling.
Filling ideas are endless. See my buttercream post or choose your favorite ganache, curd, or similar.
Decorating with fruit powders can also add a special pizazz, if you don't want to use crushed candy. Chef Hilary recommended trying grating freeze dried fruit over the tops of drying macarons before baking for a hint of fruitiness. Using edible glitter and a little vodka as a "water" to paint (like I did for my butterfly ombre cake) on top of the baked, but unfilled macarons, is glamorous.
The hardest part: waiting to eat these lovelies. After baking and filling, Chef Hilary said the macarons needed to age for 48 hours. Ahhhhh! It's like giving a kid a lollipop and saying "Now hold onto that for 2 days, smell it, feel it, but DON'T eat it." The ageing process in the fridge actually helps deepen the flavors and soften the cookie. It is perfection!
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/peppermint-macarons/