Savor Adriano Zumbo's Candy Cane Macarons, which have festive flavors. For a touch of holiday magic, these delicate almond meringue cookies are infused with peppermint and adorned with crushed candy canes.
Ingredients: 200g almond meal. 200g pure icing sugar. 75g egg whites Aged, room temperature. Red food coloring gel as needed. 200g caster sugar. 75g egg whites Aged, room temperature. 1/4 tsp peppermint extract. Crushed candy canes for garnish.
Instructions: Get a baking tray ready and line it with silicone baking mats or parchment paper. Almond meal and icing sugar should be combined in a food processor. Until finely ground, pulse. Put aside after sifting into a sizable mixing bowl. Beat the first part of the egg whites in a different mixing bowl until soft peaks form. Beat the egg whites with a few drops of red food coloring gel until stiff peaks form and the mixture takes on a glossy appearance. Incorporate peppermint extract and blend thoroughly. Pour 60ml of water and caster sugar into a saucepan. Heat the syrup over medium heat until a candy thermometer registers 118C 244F. Start whipping the second portion of egg whites in a separate bowl until soft peaks form while the syrup heats. After the syrup reaches the proper temperature, take it off the burner and slowly drizzle it into the beaten egg whites while whisking constantly. Meringue should be stiff and glossy, and the bowl should feel cool to the touch after further beating. In two batches, gently fold the meringue into the almond mixture until the batter is smooth and takes on the consistency of ribbons. Spoon the macaron batter into a piping bag and insert the round tip into the bag. Leaving space between each macaron, pipe small circles onto the baking tray that has been prepared. After removing any air bubbles by tapping the tray against the counter, let the macarons rest for approximately half an hour, or until a skin forms on the surface. Set the oven temperature to 150C 300F. Bake the macarons for 15 to 18 minutes, or until their shells are firm and they have risen. Take them out of the oven and let them cool fully on the tray. After the macarons cool, sandwich them with your preferred filling buttercream or ganache with a peppermint flavor works well, and top the filling with crushed candy canes. Present and savor your delightful macarons au chocolat!
Prep Time: 45 minutes
Cook Time: 15 minutes
Hilliard Comstock Middle School
