Festive Delight: How to Make Perfect Candy Cane French Macarons for the Holidays
The air is crisp, holiday lights twinkle, and the sweet scent of peppermint fills the kitchen – it can only mean one thing: it’s time for festive baking! This year, elevate your holiday dessert table with a truly enchanting treat: Candy Cane French Macarons. These delicate, vibrant cookies, bursting with the cool, refreshing flavor of peppermint and adorned with crushed candy canes, are a feast for both the eyes and the palate. Imagine the crisp shell giving way to a creamy, dreamy peppermint white chocolate ganache – pure holiday magic in every bite.
Embracing the Holiday Spirit, One Macaron at a Time
Happy Holidays from my kitchen to yours! This time of year truly holds a special charm, doesn’t it? While the hustle and bustle of the season – the seemingly endless to-do lists, the queues at the post office, and the utter chaos in store parking lots – can certainly be overwhelming, there’s an undeniable joy that permeates everything. For me, the true essence of the holidays begins once all the errands are finally checked off. That’s when I can truly sit back, breathe, and savor the upcoming festive days. I sincerely hope you find yourself in a similar state of relaxation, or if you’re still navigating the crowds, I wish you the best of luck!
Speaking of challenges, if you’re a food blogger or home photographer, you might relate to the struggle of capturing perfect shots with the scarce, often dull winter light. It’s a true test of patience and creativity! But even with less-than-ideal lighting, the vibrant colors and enticing textures of these macarons manage to shine through.
The Allure of Candy Cane Macarons
But let’s shift our focus to more delightful thoughts: the star of today’s show! I truly hope your holiday weekend is brimming with wonderful food and an abundance of delicious goodies, just like these enchanting candy cane macarons. They are truly a sight to behold and a joy to devour. Each one features a perfectly baked macaron shell, subtly sweet and airy, generously sprinkled with vibrant crushed candy canes. This isn’t just for decoration; it adds a delightful crunch and an extra burst of peppermint flavor to every bite. Nestled between these exquisite shells is a creamy, smooth peppermint white chocolate ganache, offering a rich, cooling contrast to the delicate cookie. The combination is simply irresistible – they’re not just pretty, they’re incredibly yummy too!
Baking these macarons this year was particularly rewarding, as I decided to share a lot of my homemade baked goods as gifts. There’s a special kind of satisfaction that comes from gifting something made with love, especially when it’s something as visually stunning and delicious as these. While the holiday baking marathon can leave one a little “burned out,” the smiles and appreciation from friends and family make every moment worthwhile. Once the gifting is done and the kitchen is tidied, it’s time for some well-deserved relaxation – perhaps a cozy evening watching “A Christmas Story” on repeat, followed by a leisurely morning and maybe even baking a simple, comforting pie.
Ultimately, the most important thing during the holidays is spending quality time with cherished family and friends. These macarons are more than just a dessert; they’re a symbol of togetherness, celebration, and the simple joy of sharing. They are perfect for festive gatherings, holiday parties, or as thoughtful, homemade gifts that truly show you care.
Mastering Macarons: Tips for Success
Making French macarons can sometimes feel like a culinary challenge, but with a few key tips and a dash of patience, you’ll be creating perfect “feet” and glossy shells in no time. Here’s how to ensure your Candy Cane French Macarons turn out beautifully:
- Aged Egg Whites are Essential: Don’t skip this step! Aging egg whites means separating them and letting them sit at room temperature for 2-3 days, covered loosely with a paper towel. This process helps to reduce their water content, making them more stable for whipping and resulting in stronger meringue and the coveted “feet” on your macarons.
- Precision is Key: Macarons are a science as much as an art. Measure your ingredients precisely, preferably using a kitchen scale for the dry ingredients like powdered sugar and almond flour.
- Achieving the Right Meringue: Whip your egg whites to stiff, glossy peaks. They should hold their shape when you lift the whisk, and the sugar should be fully dissolved. Over-whipping can lead to dry macarons, while under-whipping can result in flat shells.
- The Art of Macaronage: This is arguably the most crucial step. It’s the process of folding the almond flour and powdered sugar mixture into the meringue. You’re looking for a lava-like consistency that flows slowly off your spatula in a continuous ribbon. Don’t overmix, or your macarons will be too thin and won’t develop feet. A good test is the “figure eight” test – you should be able to draw a figure eight with the batter falling off your spatula.
- Piping Perfectly: Use a piping bag fitted with a round tip. Pipe even circles onto parchment paper or silicone mats. Gently tap your baking sheets on the counter a few times to release any air bubbles, which helps prevent cracked shells.
- The Crucial Resting Period: After piping, let your macarons rest at room temperature for at least 30-60 minutes, or until they form a skin. When you gently touch a shell, it shouldn’t feel sticky. This skin is vital for creating the signature “feet” when baking.
- Even Baking: Preheat your oven accurately. Baking times can vary slightly based on your oven, so keep a close eye on them. The macarons are done when they are stable on their feet and don’t wiggle when gently touched.
Crafting the Perfect Peppermint White Chocolate Ganache
The filling is just as important as the shell! Our peppermint white chocolate ganache is creamy, flavorful, and perfectly complements the crisp macaron. Use high-quality white chocolate for the best results. Heat the heavy cream until it just begins to simmer, then pour it over your chopped white chocolate. Let it sit for a few minutes to allow the chocolate to melt, then stir until completely smooth and luscious. This is the stage to incorporate your peppermint extract. If you want to add a festive pop of color, a few drops of red food coloring will transform your ganache into a beautiful, vibrant red, reminiscent of candy canes themselves. Allow the ganache to cool and thicken to a pipeable consistency before filling your cooled macaron shells.
Serving and Storing Your Candy Cane Macarons
Once filled, these Candy Cane French Macarons are best enjoyed after resting in the refrigerator for at least a few hours, or ideally overnight. This allows the flavors to meld and the ganache to soften the macaron shells slightly, creating that perfect chew. Store them in an airtight container in the refrigerator for up to 3-5 days. For longer storage, they can be frozen for up to a month – simply thaw them in the refrigerator before serving.
Whether you’re making them for holiday gifts, a festive party, or simply to treat yourself, these Candy Cane French Macarons are sure to bring joy and a touch of elegance to your holiday season.
I wish you all a Merry Christmas and a Happy New Year filled with warmth, laughter, and delicious treats!
Candy Cane French Macarons
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Ingredients
Peppermint macarons:
- 3 egg whites , aged (see Note)
- ¼ cup granulated sugar
- 2 cups powdered sugar
- 1 cup plus 2 tablespoons almond flour
- Crushed candy canes
Peppermint White Chocolate Ganache:
- 1 ½ cup white chocolate , chopped
- ½ cup heavy cream
- 1 teaspoon peppermint extract
- Red food coloring , if desired
Instructions
To make the macarons:
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Line 2 sheet pans with parchment paper.
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Combine the powdered sugar and almond flour in a food processor and pulse until combined and no clumps remain.
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In the bowl of an electric mixer fitted with a whisk attachment, whip the egg whites until foamy. Add the granulated sugar gradually and continue to whip until you obtain a glossy stiff meringue.
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Fold the meringue with the almond and sugar mixture. Fold quickly at first, then slow down as it comes together. Do not fold too much, or the egg whites will be too deflated. Test a small amount by placing a dollop on a flat surface. If the top flattens on its own quickly, it is ready.
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Fill a pastry bag fitted with a plain tip with the batter and pipe small 1-2 inch rounds onto the prepared baking sheets, leaving 1 inch space between them. Sprinkle half of the macarons with crushed candy canes (these will be the tops). Allow the piped macarons to sit out at room temperature for 1 hour.
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Preheat oven to 300°F. Bake macarons for 10-12 minutes, depending on their size. Let cool for 5 minutes, then transfer to a wire rack to cool completely. Sandwich together with
To make the Peppermint White Chocolate Ganache:
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Heat cream until hot in a saucepan over medium low heat. Remove from heat and add the chocolate to the cream and let sit for a few minutes. Stir until smooth. Add the extract and food coloring. Let cool until firm enough to pipe or spoon onto macarons.
Notes
Adapted from Helen Dujardin