PEPPERMINT MACARONS

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Peppermint macarons are chocolate espresso macarons shells, dark chocolate peppermint ganache & drizzled with melted chocolate & crushed peppermint candies.

almond flour powdered sugar cocoa powder espresso powder egg whites granulated sugar

Ingredients

MACARON SHELLS

heavy cream dark chocolate peppermint extract

filling

topping

dark chocolate crushed candy cane

STEP 1: Sift together almond flour, powdered sugar, cocoa powder & espresso & set aside.

STEP 2: Whisk egg whites & sugar over a double boiler until about 120F. Remove from heat & beat until soft peaks form.

STEP 3: Fold dry ingredients into meringue until the mixture is able to ribbon off and form a complete figure '8' without breaking. Don't over-mix.

STEP 4: Pipe out 1.5” circles onto cookie sheet 2” apart. Rap tray on  counter a few times & use a toothpick to remove any visible air bubbles.

STEP 5: Allow cookies to form a shell for while preheating oven to 300F. Bake one pan at a time in center of  oven for 13 min. Remove & allow to cool.

STEP 6: For ganache, heat cream in microwave, pour over chocolate & cover the bowl to sit for a few min. Stir chocolate & cream until smooth.

STEP 7: Stir in peppermint extract & allow the ganache to cool halfway, then pipe ganache on a shell and close with a top cookie.

STEP 8: For the topping, melt the chocolate in the microwave on 10 second intervals, stirring between each session it is melted. Stir until smooth.

STEP 9: Drizzle chocolate on top of cookies. While chocolate is still wet, sprinkle crushed candy canes on top. Allow  drizzle to dry before serving.

Click the link below for the full recipe!

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