Candy Cane Macaron Recipe – Easy Almond Flour French Cookies

Last Updated on 2 months by Neha Deshmukh

Candy Cane Macaron Recipe – Easy Almond Flour French Cookies

Hey everyone! If you’re anything like me, the holidays just scream for a little bit of festive baking. And what’s more festive (and a little bit fancy!) than macarons? I first tried making macarons years ago, and honestly, it was a bit of a disaster. But trust me, with a little patience and these tips, you’ll be whipping up these adorable Candy Cane Macarons in no time! They’re the perfect sweet treat to share with family and friends, or just to enjoy with a cozy cup of chai.

Why You’ll Love This Recipe

These aren’t just any macarons – they’re Candy Cane Macarons! The delicate almond cookies are infused with a hint of peppermint, and then rolled in crushed candy canes for a beautiful, festive finish. They’re light, airy, and oh-so-delicious. Plus, they’re surprisingly fun to make (once you get the hang of it!). They’re a showstopper dessert that tastes as good as they look.

Ingredients

Here’s what you’ll need to create these delightful cookies:

• 1 cup almond flour (about 96g)
• 1 ½ cups powdered sugar (about 180g), for the shells
• 3 large egg whites, room temperature
• ¼ cup granulated white sugar (about 50g)
• ¼ teaspoon cream of tartar
• 1 stick unsalted butter (113g), room temperature
• 2 cups powdered sugar (about 240g), for the buttercream
• ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• 2-3 tablespoons cream or milk
• 4-5 candy canes, crushed

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a macaron, so pay attention:

• Almond Flour: Quality matters here! Use finely ground blanched almond flour. A coarser grind will result in grainy macarons. I like to sift mine a couple of times to ensure it’s super fine.
• Room Temperature Egg Whites: This is crucial. Room temperature egg whites whip up to a much greater volume. Let them sit out for about 30-60 minutes before you start.
• Cream of Tartar: Don’t skip this! It stabilizes the egg whites and helps them hold their shape. It’s a little helper that makes a big difference.
• Peppermint Extract: You can adjust the amount of peppermint extract to your liking. If you prefer a more subtle peppermint flavor, start with ¼ teaspoon. You could even experiment with other extracts like almond or orange for a different twist!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a bowl, mix together the almond flour and 1 ½ cups of powdered sugar. Sift this mixture three times. Yes, three! This ensures everything is super smooth.
2. In a separate, clean bowl, beat the egg whites until they become foamy. Add the cream of tartar, and then gradually add the granulated sugar, beating until stiff, glossy peaks form. You should be able to turn the bowl upside down without the egg whites falling out (but maybe don’t actually do that!).
3. Gently fold the almond flour mixture into the egg whites in batches. Be careful not to overmix! You want the batter to be thick but still flow slowly off your spatula – this is called the “macaronage” stage.
4. Line baking sheets with parchment paper. Pipe the batter onto the parchment paper in small circles (about 1.5 inches in diameter). Then, gently tap the baking sheets on the counter a few times to release any air bubbles.
5. Let the piped macarons rest at room temperature for 30-45 minutes, or until a skin forms on the surface. You should be able to gently touch them without the batter sticking to your finger.
6. Preheat your oven to 300°F (150°C). Bake for 15 minutes. Let the macarons cool completely on the baking sheets before removing them.
7. While the macarons are cooling, make the buttercream. Beat the butter until it’s pale and fluffy. Gradually add the 2 cups of powdered sugar, peppermint extract, and vanilla extract. Add cream or milk, one tablespoon at a time, until you reach a smooth, pipeable consistency.
8. Once the macarons are completely cool, pipe a dollop of buttercream onto the flat side of one macaron shell and top with another shell.
9. Finally, roll the filled macarons in crushed candy canes. Let the macarons set for a few hours (or overnight) before serving. This allows the flavors to meld together.

Expert Tips

Macarons can be a little tricky, but here are a few tips to help you succeed:

• Macaron Foot Development: The “foot” is the ruffled edge at the bottom of the macaron. It develops during baking. Ensuring proper macaronage and oven temperature are key.
• Preventing Cracking: Cracking usually happens when the macarons don’t have a skin formed before baking, or the oven temperature is too high. Resting the piped shells is vital!
• Achieving Smooth Shells: Sifting the almond flour and powdered sugar is essential for smooth shells. Also, avoid overmixing the batter.

Variations

• Chocolate Peppermint: Add a tablespoon of cocoa powder to the almond flour mixture for a chocolatey twist.
• Salted Caramel: Use salted caramel buttercream instead of peppermint. My friend, Priya, swears by this combo!
• Different Extracts: Feel free to experiment with other extracts like almond, raspberry, or lemon.

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free, as it uses almond flour instead of wheat flour.

Spice Level (N/A – but discuss flavor extract options)

This recipe isn’t spicy, but you can definitely play with the flavor extracts! A touch of cinnamon or cardamom extract in the buttercream could be lovely for a different holiday vibe.

Festival Adaptations (Christmas/Holiday Baking)

These are perfect for Christmas! You can use different colored sprinkles or edible glitter to match your holiday theme. They also make wonderful gifts – package them up in a pretty box for a thoughtful homemade present.

Serving Suggestions

Serve these macarons with a cup of hot chai, coffee, or a glass of sparkling cider. They’re also lovely as part of a dessert platter.

Storage Instructions

Store macarons in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed at room temperature, so let them sit out for about 30 minutes before serving.

FAQs

What is the best way to prevent macarons from cracking?

Make sure your macarons develop a skin before baking! Let them rest at room temperature for 30-45 minutes. Also, double-check your oven temperature.

Can I make macaron shells ahead of time?

Yes! You can make the macaron shells a day or two in advance. Store them in an airtight container at room temperature.

What does “macaronage” mean and why is it important?

Macaronage is the process of folding the almond flour mixture into the egg whites. It’s important because it determines the consistency of the batter. You want it to be thick but still flow slowly.

Can I use food coloring in the macaron shells or buttercream?

Absolutely! Gel food coloring works best, as it won’t add extra liquid to the batter.

How can I tell if my buttercream is the right consistency for piping?

The buttercream should be smooth and hold its shape when piped. If it’s too soft, add a little more powdered sugar. If it’s too stiff, add a tiny bit more cream or milk.

Enjoy baking these beautiful and delicious Candy Cane Macarons! I hope they bring a little sweetness to your holiday season. Let me know how they turn out in the comments below!