Buttercream & Frosting, Cookies, Desserts, Gluten Free and/or Paleo, Holidays

Candy Cane Macarons {Mini}

December 23, 2011
Can you believe Christmas is in 2 days?!  I feel like I was just eating a delicious Thanksgiving dinner and now I’m getting ready to cook a big Christmas dinner.  This is the first year that my husband and I are hosting Christmas dinner at our place.  We are finally old enough and actually have a home where we can have our families over for Christmas.  
Being such an avid cook and baker, I am extremely excited to be hosting such a big dinner.  I have planned and planned and planned.
I planned the menu down to T.  I wrote out my grocery list and already purchased everything I need, except for a few protein items that need to be purchased the day before.
The buffet table and appetizer table already have all the platters set out and ready. 
The place settings and table decorations are set.
Everything that I can do, other than actually cooking the food, has been done.  I just can’t wait until Christmas day comes and all my hard work finally pays off! 
But before I get in the kitchen and don’t leave until late Sunday night, I want to show you my last Christmas dessert for this year – Candy Cane Macarons.


Macarons are one of the most satisfying desserts that I make.  After they come out of the oven, and I see that the recipe worked, I get this overwhelming feeling of joy that they actually came out how they are supposed to!  They are also just so delicious.  They have this perfectly chewy texture and sweet taste that works so great in every way.
Macarons are a touchy dessert to make because it’s hard to get them perfect.  I feel that they never will be truly perfect.  You’ll always want them to be more smooth, or chewy, or have the “feet” rise more.  But don’t let this get in the way of you making them.  They are worth the pure excitement when you finally reach success {and continue to succeed!}.  I still jump for joy every time I bake them :).
Bake these festive macarons for your Christmas party or dinner this weekend, and everyone will be swooning over them.  They will be so impressed!

I also made these candy cane macarons smaller than the usual.  I thought they would look cute in mini size… And I think I was right :). Enjoy!

Tomorrow is the day before Christmas and I will be wrapping up all the Christmas recipes that I showed you. Don’t forget to come back for some last minute dessert ideas!

Candy Cane Macarons {Mini}
For Printable Recipe, Click here!
Makes: About 40 Macarons
*Measuring the ingredients in weight in necessary in making macarons.  Because of this, a kitchen scale is needed in making them*

Macaron Shells
90 gr Egg Whites, preferably aged in the refrigerator for a couple days
30 gr Sugar
200 gr Powdered (Confectioners) Sugar
110 gr Almond
Basic Buttercream
1 ½ (3 sticks) Unsalted Butter (Softened)
3 cups Confectioners Sugar
Pinch Salt
1 tsp. Pure Vanilla Extract
3 Candy Canes, Crushed

To make the macaron shells, place the egg whites in the bowl of stand mixer fitted with a whisk attachment.  Whip the egg whites until they begin to foam, about 2 minutes. Slowly add the sugar to the egg whites while the mixer is still going.  You might need to stop the mixer and scrape down the sides of the bowl a couple times.  Continue to whip the egg whites until stiff peaks have formed.
While the egg whites are whipping, combine the powdered sugar and almonds in a food processor and pulse until the almonds are finely ground.  If you cannot get your almonds to grind fine enough, sift the mixture and then pulse the almonds again that did not sift. 
Once the almonds are finely ground, add the mixture to the whipped egg whites.  Fold the egg whites quickly at first to break up some of the air.  Then continue to fold the mixture carefully until the batter flows like a thick ribbon.  It should take no more than 50 folds for the batter to reach the right consistency. 
Using a piping bag fitted with large round tip (I used Ateco #808), pipe small rounds, about ¾-inch, onto a baking sheet lined with a silicone mat (parchment paper works good too).  The rounds should be no larger than 1.5 inch in diameter.  Be careful to not pipe the rounds to close to each other; give space for them to spread.
Let the macaron shells sit for at least 30 minutes, until their shells are hardened.  Preheat the oven to 280 degrees F. 
While the macarons are baking, make the buttercream.  Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. 
Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes.  You may need to stop the mixer and scrape down the sides of the bowl a couple times. 
Add the vanilla and whisk until the mixture is light and fluffy, about 3 minutes.
Back to the macaron shells.  Bake the shells for 15-20 minutes.
Cool the macarons on the baking sheets and then transfer to a wire rack.  Match the macaron shells in pairs.  Place each pair next to each other, with one of the shells topside down. 
To fill the macarons, pipe a small round on the macaron shell that it topside down.  Top with the other matching macaron shell.  Place the crushed candy canes in a small bowl and carefully roll the edges of each macaron into the bowl so that the candy canes stick to the buttercream. 
Serve and enjoy!
These macarons last up to 2 days in a sealed container.
Macaron recipe adapted from Tartelette

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  • Joanne December 23, 2011 at 1:08 pm

    I really need to get to making macarons…I feel like the feeling of accomplishment when you see those little feet come out of the oven is just so amazing.  The peppermint flavor is spot on perfect! 

    Good luck with your dinner! I’m sure it’ll be delicious!

  • Julie @ Table for Two December 23, 2011 at 1:08 pm

    I know what you mean by planning out the menu to a T and writing everything down. I’m the exact same way 🙂 i did that for Thanksgiving this year (yeah, uh, wasn’t that a month ago?!). I love your candy cane macarons — so pretty and light! Great way to celebrate the holidays with candy cane flavored dessert 🙂 happy holidays, Krissy!!

  • Jen December 24, 2011 at 4:26 am

    Those are SO sweet looking!  Hope you’re dinner is a huge success!  Merry Christmas to you!

  • Lauren at Keep It Sweet December 24, 2011 at 8:33 pm

    These look wonderful! I hope that you have a wonderful time with your families for Christmas!  I’m the same way with all that planning ahead.  It is so much fun just getting ready to entertain:-)

  • Elyse @The Cultural Dish December 28, 2011 at 4:04 pm

    These are such great treats fir the holiday!