Stephanie from Steph In Thyme, or as I like to call her, The Queen of Macarons, is back today to share an incredible recipe for some beautiful Christmas treats… Candy Cane Macarons! Don’t these look amazing?
It’s December. A time of holiday joy and cheer, Christmas carols, winter wonderland…and a month-long baking spree. Macarons are for all seasons, all holidays. The fun part is determining the flavors. When searching for inspiration (Gingerbread? Cranberry and orange?), I realized I had to look no further than our trimmed Christmas tree. Candy canes are both festive décor and delicious holiday treats, don’t you think?
I shared my top four tricks for Pastry Chef Perfect Macarons in my recent Halloween Macaron post. Those tips can certainly be applied to this recipe, with new emphasis on a gentle hand.
Macarons are delicate, so the final step of covering the top with white chocolate and crushed candy canes requires extra care. I found that dipping the macaron in the white chocolate causes the top to “slip and slide,” so to speak, against the buttercream filling. Instead, I held the macaron by the edges of the top cookie as I gently covered it with white chocolate. It didn’t take much effort to get the candy cane pieces to stick to the chocolate. A gentle touch and the beautiful red and white striped pieces coated the cookie. (I’m done using the word “gentle,” I promise).
The texture is my favorite part of these macarons. Silky peppermint buttercream filling and crunchy candy cane coating – it’s like a Holiday Party in your mouth.
Has your holiday baking spree begun? Happy Baking!
Um, I’ll have 1000 of these please! Wow! Definitely a Holiday Party in your mouth! Thank you Stephanie! Be sure to check out Stephanie’s blog and follow her social media sites (links below) so you don’t miss a thing!
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