Macarons can be intimidating. Especially since I have failed in the past trying to make them. Below you will find a recipe, directions for method of preparation and a step-by-step photo slideshow of my most recent macaron adventure to assist if you want to try making them. If you like white chocolate, this recipe is for you. Next time I make these, I plan on using dark chocolate for the ganache.

Makes about 24 cookies

Ingredients

Macarons

• 140 g almond flour
• 130 g confectioners sugar
• 3 egg whites, separate from yolks (not used in this recipe)
• 1/4 tsp cream of tartar
• 1 tsp vanilla
• 90 g granulated sugar

White chocolate candy cane ganache

• 1 cup white chocolate chips
• 1/3 cup evaporated milk
• 1/4 cup unsalted butter
• 3 crushed candy canes

Method

Macarons

• Prepare baking sheet by covering with parchment paper
• A scale is required for these to turn out! Measuring cups don’t work, I found out the hard way
• Place a cup or bowl on the scale, tare, then add almond flour and powdered sugar to equal 270 grams (total of both)
• Sift almond flour and sugar into a bowl using a fine mesh colander or sifter if you have one
• Start making meringue by mixing up egg whites (shouldn’t be cold from the fridge) using a stand up mixer (a good hand held mixer would work too, has to have a high power option to achieve meringue texture)
• Add cream of tartar to egg whites followed by vanilla
• Preheat oven to 300 degrees
• Add granulated sugar to egg mixture in approximately 5-6 doses in a slow-type manner with focus placed on allowing full, proper incorporation into existing mixture, this should be done prior to meringue formation
• Continue to mix up until strong meringue forms, it has to have some serious structure with peaks
• Sift almond flour and confectioners sugar mixture again into macaron mixture, then fold everything together gently. For example, stop stand-up mixer and sift in 1/4 of dry ingredients, fold gently. Then sift another 1/4, fold gently, etc. Make sure everything is incorporated gently together by the end of this process. At this point, the macaron mixture should not be too runny and texture should slowly run off whisk attachment when lifted out
• Add 2 drops red food coloring gel and mix in 1 slow rotation in bowl to start candy cane-like effect. Eventually the cookies will be pink once the food color mixes in
• Add 1/2 of this mixture to piping bag fit with #12 round tip
• Carefully pipe 1.5 inch diameter circles onto prepared baking sheet (may need to print out a guide to place under the parchment- this is almost impossible for most to do free hand)
• Get rid of air bubbles by tapping baking sheet down gently
• Let set at room temperature for about 10 minutes
• Bake for 16-19 minutes. This whole process is tricky in my opinion; but in order to know they are done, feet will form under the cookies and they will puff up. Another give away they are done is that it will be possible to remove them carefully from the parchment once cooled. If they aren’t done, they will stick.
• Allow to cool thoroughly prior to filling
• Repeat for second 1/2 of prepared mixture

Filling

• Configure a way to melt chocolate, butter and evaporated milk that will create a double boiler effect (or just use a double boiler if you have one). I used an enameled cast iron dutch oven, colander and glass bowl because I don’t have one
• Put water in under the colander and glass bowl and bring to roiling boil
• Put chocolate, butter and evaporated milk in the glass bowl, stir frequently until melted together nicely
• Allow to cool a bit, stirring
• Refrigerate for over 2 hours to set properly, stirring periodically to test texture
• Crush the candy canes into fine pieces and add to ganache
• Fill pastry bag and pipe ganache onto cookie half then top with another to complete the macaron (careful when handling cookie pieces, they very delicate)
• Store in airtight container in fridge up to 5 days