Peppermint Twist Macarons are an easy macaron recipe with a buttercream filling. Perfect recette macarons for Christmas cookies and holiday parties.
In the bowl of a stand mixer or a large metal mixing bowl, whip egg whites until white and frothy. Add pinch of cream of tartar and continue to whip until mixture has increased in size.
Preheat oven to 375 degrees. Prepare a large pastry/frosting bag with a ¾ inch round tip and fill with meringue. Pipe 1 ½ rounds to a parchment paper lined baking sheet. Attempt to whip the tip around and prevent little nubs on the tops. I don’t always do such a good job of this- but then again, they still look pretty!
Make frosting by combining softened butter, powdered sugar and vanilla extract. Add milk, 1 teaspoon at a time, until frosting is a spreadable consistency. Leave at room temperature until ready to assemble.
Pair cookies with a similar size with a heaping teaspoon of frosting between each. Make sure you have enough in the center that frosting oozes out the side; this will be what candy canes crumbles will stick to.
Spread crushed candy canes on a plate or in a shallow bowl. Roll sides of macarons in crumbles, allowing them to stick to center frosting.
Store peppermint twist macarons in refrigerator.
If you've tried this recipe, come back and let us know how it was!
Adapted from Martha Stewart.