Peppermint Bark Macarons

Let's get started!

1. Preheat the oven to 350F°. Line the baking trays with the silicone mats with circles (or parchment with drawn circles).
2. In a large bowl, sift the almond flour and powdered sugar. Whisk until well combined.
3. In a stand mixer fitted with a whisk attachment, beat the egg whites until frothy for 1 minute on medium speed. Add the cream of tartar.
4. Slowly add the granulated sugar while the mixer is running, then beat for 4 minutes until stuff peaks form.
5. Using a spatula, fold one-third of the dry ingredients into the egg white mixture, about 20 strokes. Add the red food color and peppermint oil. 
6. Add the remaining dry ingredients and continue folding gently until well incorporated. 
7. Pour the batter into a piping bag fitted with a #2A tip and pipe rounds over the circles on the tray. Tap the baking sheet on the counter to remove any air bubbles.
8. Let sit for 30 minutes at room temperature to develop a skin.
9. Bake the cookies until they have puffed up and look dry (they should not brown), about 26-28 minutes. To check, remove one macaron shell and it shouldn't stick to the mat.
10. Let cool completely on the pans.

Make the Filling!

1. Place the white chocolate chips in a medium bowl.
2. In a small saucepan, heat the heavy cream until scalding.
3. Pour the cream over the chocolate and let sit for 2 minutes.
4. Whisk until fully combined.
5. Refrigerate until firm enough to pipe, 30 minutes to 1 hour.
6. Transfer into a piping bag.

Time to Decorate!

1. Flip half the macaron shells over and pope about a teaspoon of chocolate filling onto the flat side. Then top with the other half.
2. In a small bowl, melt the white chocolate in 20 second increments mixing in between.
3. Dip one side of finished macarons into the white chocolate, then sprinkle with crushed candy canes. 
4. Let set at room temperature for 30 minutes.