Ingredients
Macarons:
- 1 cupalmond flour (100g)
- ¾ cuppowdered sugar (100g)
- 2 tbspcocoa powder (10g)
- 3 ealarge egg whites, at room temperature (100g)
- ½ cupgranulated sugar (100g)
Chocolate Peppermint Buttercream Filling:
- ½ cupunsalted butter, softened to room temperature
- 1 ½ cuppowdered sugar
- 2 tbspcocoa powder
- ½ cupLitehouse Peppermint Bark Chocolate Dip
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Directions
Line two baking sheets with parchment paper. Sift the almond flour, powdered sugar and cocoa powder into a bowl through a fine mesh sieve. Beat egg whites on medium speed for 1-2 minutes, until foamy, then slowly add in the sugar 1 tbsp at a time while mixing on medium speed, and wait 20-30 seconds between each addition of sugar. Once all of the sugar has been added, increase speed to medium-high and beat until stiff peaks form. Be careful not to beat the egg whites for too long – just until they are glossy and form stiff peaks. Add ⅓ of the almond flour mixture to the egg whites and gently fold it in with a spatula until mostly combined. Add in the remaining amount and continue to gently fold until a smooth batter forms. To test if it’s ready, lift the spatula out of the bowl. It should fall back into the bowl in a smooth ribbon and it should melt back into the batter in about 10 seconds. If it doesn’t melt back in, keep mixing gently. Transfer the batter to a pastry bag or a plastic bag and cut off the tip. Pipe into 1 ½ inch circles on parchment paper, spacing them about 2 inches apart. Bang the trays on the counter once or twice to remove air bubbles, then let sit at room temperature for about 1 hour, until the tops form a “skin” (meaning they are dry to the touch). Meanwhile, preheat the oven to 300˚F. Bake for 16-18 minutes, then let the macaron shells cool completely before removing from the tray. While they are cooling, cream the butter for 1-2 minutes, until light and fluffy. Add in the powdered sugar and cocoa powder and continue mixing on medium speed for a minute or two. Add in the peppermint bark chocolate dip and peppermint extract if using and continue mixing for 1-2 minutes, until light and fluffy, but stiff enough to pipe. Transfer the filling to a piping bag or a plastic bag with the tip cut off. Pipe filling on the flat side of one macaron shell, then sandwich with another shell. Optional: drizzle the tops with melted dark chocolate and top with crushed candy canes.
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