Peppermint Macarons Recipe By Tasty

Steps:

• Make the ganache filling: In a medium bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total. Set aside to cool for at least 1 hour.
• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process on low speed until very finely ground. Sift the almond flour mixture through a fine-mesh sieve into a large bowl. Set aside.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a rubber spatula to gently fold until combined. After the last addition of almond flour, add the peppermint extract. Continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Set a piping bag or zip-top bag fitted with a round tip in a tall drinking glass. Dip a skewer or toothpick in the red gel food coloring and paint 2 stripes on opposite sides of the inside of the piping bag. Transfer the macaron batter to the bag.
• Pipe 4 small dollops of batter in each corner of a rimmed baking sheet, then lay a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 2-inch (5-cm) circles, spacing at least 1-inch (2.5-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles. If there are any points on the top of the macarons, let sit for 5 minutes after tapping the pan, then, with a slightly moistened finger, lightly pat down the peaks.
• Let the macarons sit at room temperature for 30-60 minutes, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 20 minutes, until the feet are well risen and the macarons don't stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling.
• Transfer the cooled ganache to a piping bag or zip-top bag fitted with a round tip.
• Pipe a dollop of ganache onto a macaron shell. Top with another macaron shell to create a sandwich. Repeat with remaining macarons and ganache.
• Roll the edges of the macarons in the crushed candy canes.
• If desired, place the macarons in an airtight container for 24 hours to "bloom" before serving, or serve immediately.
• Enjoy!

Steps:

• Preheat oven to 300'.
• Line 2-3 baking sheets with parchment paper.
• In a large mixing bowl add egg whites and salt and mix on medium high until foamy (or add in a large bowl and whisk with a hand whisker, the egg whites and salt together until foamy about 2 minutes)
• Add in condensed milk and vanilla extract.
• Fold in coconut, white chocolate chips and crushed peppermints.
• Using a 1 1/2 inch ice cream scoop or a rounded teaspoon, drop dough onto the prepared baking sheets.
• Bake 20 minutes or until coconut just begins to brown.
• Let cool on pan for 10 minutes.
• Remove and cool completely on wire racks.
• NOTE: To crush the peppermint candies, add candy to a plastic baggie and roll with a rolling pin over the candy until crushed. Or add candy to a food processor and grind until lightly crushed.

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!