Desserts

“Candy Cane” Macaron

December 6, 2014

I’ve made tons of Macarons in the past; I even had a #MacaronWeek, but to date this has certainly been my most creative twist on this classic cookie.

The result couldn’t have been more festive and tasteful!  This is definitely a recipe you’ll give yourself a nice pat on the back after achieving.

Hope you enjoy my “Candy Cane” Macarons.

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In a medium sized mixing bowl add 1 medium egg white and begin to whisk until slightly frothy.

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Add 20g of granulated sugar and continue to whisk for 5-7 minutes until they it forms soft peaks.

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In a separate large mixing bowl sift together 65g of powdered sugar…

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…and 55g of almond meal.

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Next, fold a third of the meringue into the sifted sugar and almond meal and continue this process until the batter resembles flowing lava.

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Transfer the batter to a piping bag thats fitted with a medium round metal pastry tip.

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Begin piping quarter sized circles  onto a baking tray that’s lined with parchment or a mat, leaving about an inch space in between each circle.

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Give the tray a few taps on the counter to even out the circles and allow to dry for 20 minutes.

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Once dry, sprinkle or flick a little red dye mix with water right on top of the dried macarons.

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Then bake in a 325f oven for 15 minutes.

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For the ganache, bring 1/4 cup of heavy cream…

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…and 1 tbsp of peppermint extract to a simmer.

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Add 1 cup of chopped white chocolate to a metal a mixing bowl.

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Slowly pour the hot cream mixture over the center of the chopped chocolate and begin string until well combined.

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Transfer half of the ganache to a piping bag fitted with a metal round tip.

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Then mix 1 tsp of red dye with the other half of the ganache.

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Transfer it to the other side of the same piping bag. Let this rest for 20 minutes before use.

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Take the macarons out of the oven and allow to cool for 30 minutes before filling, but once they’ve cooled down pipe a 1-2 tbsp of filling into the center of the macaron.

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Sandwich it between another cookie.

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Eat them right away or allow to mature for 24 hrs. ENJOY!

“Candy Cane” Macaron

Ingredients

  • MACARON COOKIE:
  • 65g powdered sugar
  • 55g almond meal
  • 1 medium egg white
  • 20g granulated sugar
  • PEPPERMINT GANACHE:
  • 1tsp red food coloring (Americolor)
  • 1 cup chopped white chocolate
  • 1 tbsp peppermint extract
  • 1/4 cup heavy cream

Instructions

  1. In a medium sized mixing bowl add 1 medium egg white and begin to whisk until slightly frothy. Add 20g of granulated sugar and continue to whisk for 5-7 minutes until they it forms soft peaks.
  2. In a separate large mixing bowl sift together 65g of powdered sugar and 55g of almond meal. Next, fold a third of the meringue into the sifted sugar and almond meal and continue this process until the batter resembles flowing lava.
  3. Transfer the batter to a piping bag thats fitted with a medium round metal pastry tip and begin piping quarter sized circles onto a baking tray that’s lined with parchment or a mat, leaving about an inch space in between each circle. Give the tray a few taps on the counter to even out the circles and allow to dry for 20 minutes. Once dry, sprinkle or flick a little red dye mix with water right on top of the dried macarons then bake in a 325f oven for 15 minutes.
  4. For the ganache, bring 1/4 cup of heavy cream and 1 tbsp of peppermint extract to a simmer. Add 1 cup of chopped white chocolate to a metal a mixing bowl and slowly pour the hot cream mixture over the center of the chopped chocolate and begin string until well combined. Transfer half of the ganache to a piping bag fitted with a metal round tip, then mix 1 tsp of red dye with the other half of the ganache and transfer it to the other side of the same piping bag. Let this rest for 20 minutes before use.
  5. Take the macarons out of the oven and allow to cool for 30 minutes before filling, but once they’ve cooled down pipe a 1-2 tbsp of filling into the center of the macaron and sandwich it between another cookie. Eat them right away or allow to mature for 24 hrs. ENJOY!
http://www.byrontalbott.com/candy-cane-macaron/

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| Top Left: All-Clad Sauce Pan | Top Middle: Baking Sheet | Top Right:Glass Bowl Set |
| Bottom Left: All-Clad Bowl Set | Bottom Middle:All-Clad Strainer |

 

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  • Helen January 5, 2015 at 7:19 am

    For the egg white, what does it mean by medium? Also, where can you find almond meal? Thanks.

    • Byron January 7, 2015 at 12:30 am

      You can find Almond meal in the baking section of most grocery store, surely at health food stores like Wholefoods or Sprouts.

      And the recipe just call for a medium egg, use the egg whites only. (=

  • Niki January 9, 2015 at 5:48 pm

    Hi Byron!
    I’m attempting macarons for the first time!! How many cookies does this recipe make? And I have a large egg, will that work too? or do you know how many grams that egg white is?

    Thanks for your help and love your site!
    Niki

  • Anon February 7, 2015 at 9:10 pm

    approximately how many macarons does this recipe make?

    • Jon February 21, 2015 at 11:06 pm

      Recipe makes as many as you like depending on the size of the cookie you pipe. Just be sure to make an even number and try to keep them all the same size.

  • Dakshina July 28, 2015 at 6:47 am

    Hey Byron,
    Im all the way from India and your videos inspire me so so much. I cannot express my gratitude in any other way than doing justice to your wonderfully simple, sophisticated and easy recipes. I watch Rachel’s videos too and its only because of her that i actually started taking care of my skin.
    so i just wanted to say keep them coming 🙂 great job!
    P.s. i made a batch of Indian independence day macarons and they were phenomenal except the skirt wasn’t as prominent. Could it be because of the weather and humid conditions?

  • Claudine December 4, 2016 at 6:30 am

    Hi Byron,
    How did you get your macarons so white? After baking mine turned brown. Hmmm… Otherwise turned out good!