- 200g almond flour
- 200g powdered sugar
- 80g egg whites
- 80g egg whites
- 200g regular sugar
- 80 ml of water
- 1 vanilla bean pod, seeds scraped out
- 2-3 drops of peppermint extract
- Red food coloring (optional)
- Crushed Candy Canes (optional, for finishing)
- Heat oven to 355F
- Separate egg whites ensuring there is absolutely no egg yolk. You may set the egg whites aside for 2-3 days in a refrigerator to “age”.
- Measure out egg whites into two small containers with 80g in each.
- Measure out almond flour and powdered sugar; add to a food processer or spice grinder and pulse. Once the sugar and almond flour is a fine texture, sift 2 times;
- Add the vanilla seed scrapings, peppermint extract, and 80g of egg white, set aside.
- Cook sugar with water in a pot over medium heat with a candy thermometer. Gently swirl the water and sugar a few times so it cooks evenly. When the temperature reaches 230F take the pot off the oven.
- While sugar is cooking, Begin whipping the other 80g of egg whites with a stand or handheld mixer. When eggs are in a soft peak drizzle the 230F hot sugar syrup down the bowl in a thin stream and continue beating until you get a firm, shiny meringue.
- In a pastry bag use a plain round tip and pipe out circles on your parchment. You can create swirled color by adding a few drops down the side of the pastry bag or a solid color by adding a few drops of color while mixing the egg white/almond/sugar ingredients. Once you have your circles piped, firmly hold the cookie sheet and rap the sheet against a counter a couple of times. This is done to help form the foot/pied bottom of the macaron.
- Let the dough sit for 15-30 minutes to form a soft nonsticky shell.
- Place in the oven for 11 minutes and put a wooden spoon or chopstick in the door to let some heat escape. Note- this will produce a slightly chewy Macaron which is traditional without browning the cookie. If you’d like them done slightly more you can cook at 300 for 20-25 minutes.
- Once cookies are done, pull them out of the oven and let them cool. Do not remove from parchment until cool as they may stick. Pull up the corner and gently peel from the Macaron or use a metal spatula to gently remove shells.
- To complete the cookie, make a simple buttercream and add a few drops of flavoring. For this recipe, we used a few drops of peppermint extract. Spoon icing onto a macaron shell and gently press the two sides together.