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



heavy cream dark chocolate peppermint extract



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.

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