20+ Recipe For Christmas Macarons You Must Try Them!

Ingredients:

• 1 1/2 cups confectioners' sugar
• 1 cup ground candy canes
• 1 cup almond flour
• 3 large egg whites, at room temperature and aged for 24 hours
• 1/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/4 tsp peppermint extract
• Red food coloring (optional)

For the filling:

• 1/2 cup white chocolate chips
• 1/4 cup heavy cream
• 1/4 cup dried cranberries, chopped

Instructions:

1. In a food processor, pulse the confectioners' sugar, ground candy canes, and almond flour until well combined and fine.
2. In a large bowl, beat the egg whites until frothy. Add the granulated sugar, cream of tartar, and peppermint extract, and continue beating until stiff peaks form.
3. Using a spatula, gently fold in the dry ingredients into the egg whites until well incorporated. If desired, add a few drops of red food coloring for a pink hue.
4. Transfer the batter into a piping bag and pipe small circles (about 1 inch in diameter) onto a baking sheet lined with parchment paper.
5. Tap the baking sheet on a flat surface a few times to release any air bubbles. Let the macarons rest for 30 minutes.
6. Preheat your oven to 300°F (150°C) and bake the macarons for 15 minutes, rotating the baking sheet halfway through.
7. While the macarons are baking, prepare the filling. In a small saucepan, heat the heavy cream until it starts to simmer. Remove from heat and pour over the white chocolate chips in a heat-proof bowl. Let it sit for a minute, then stir until the chocolate is fully melted and smooth. Stir in the dried cranberries and let the ganache cool and thicken.
8. Once the macarons are done, let them cool completely on the baking sheet before carefully removing them.
9. Pair the macarons by size and pipe or spoon the filling onto one cookie, then sandwich it with the other cookie. Refrigerate for at least 30 minutes before serving.