Makes about 30 macarons.
280 grams powdered sugar (1-1/4cup)
160 grams Almond Flour (3/4cup)
3 egg whites, room temperature
1 pinch cream of tater
1 pinch of salt
50 grams sugar (1/4cup)
1/2 tsp vanilla
In a blender or food processor add powdered sugar and almond flour, give it a spin until combined well. Remove from blender and sift into a medium bowl.
In bowl of mixer place ROOM TEMPERATURE egg whites and cream of tater, beat until frothy, slowly add sugar and continue to beat until stiff peaks have formed. Add have your almond flour and powdered sugar mixture to your egg whites and gently fold in until combined. Once combined add vanilla and the rest of your almond flour/powdered sugar mixture stirring gently until blended. Transfer mixture to a piping bag fitted with a medium round tip.
On a piece of parchment paper trace 30- 1 inch circles, set parchment paper upside down (you do’t want the pencil to transfer to your cookies) onto a baking tray. Pipe your mixture onto your circles, then smack your tray once or twice and the counter. Let your cookies rest now for 35 minutes on the counter.
Preheat oven to 300 degrees, bake for 25 minutes or until firm to touch. Once baked let cool completely on baking tray.
Filling and Peppermint Crunch
1/3 cup butter, softened
3/4 tsp vailla
1/4 tsp peppermint extract
1 Tbsp milk
1-1/2 cups powdered sugar
5-6 candy canes smashed into little bits (peppermint crunch)
Beat all the ingredients together till soft and creamy, Pipe onto your cooled cookies and sandwich second cookie on top, roll into peppermint crunch and enjoy. 🙂