The perfect holiday treat are these macarons with peppermint cheesecake. For a festive pop of flavor, the creamy peppermint cheesecake filling inside the delicate almond-based shells is topped with crushed candy canes. An ideal complement to your dessert table for the holidays!
Instructions: Line a baking sheet with silicone baking mats or parchment paper. Pulse almond flour and powdered sugar in a food processor until thoroughly mixed. Transfer the blend into a spacious mixing basin and keep it aside. Whisk the egg whites in a different bowl until frothy. Add the granulated sugar gradually while beating the mixture until stiff peaks form. Mix in the peppermint extract and a few drops of red food coloring, if using, until thoroughly combined. To create a smooth, glossy batter, gently fold the egg white mixture into the almond flour mixture. Take care not to blend too much. Spoon the batter into a piping bag that has a round tip attached. Pipe tiny rounds, about an inch apart, onto the baking sheet that has been prepared. To create a skin, let the macarons sit at room temperature for approximately half an hour after tapping the baking sheet against the counter to release any trapped air. Set the oven temperature to 300F (150C). Bake the macarons for 15 to 18 minutes, or until the tops are glossy and smooth and they have risen. Take them out of the oven and leave them on the baking sheet to cool completely. Make the cheesecake filling while the macarons are cooling. Combine cream cheese, butter, powdered sugar, and peppermint extract in a bowl and beat until smooth and creamy. After the macarons cool, arrange them into similar-sized pairs. Spoon or pipe a tiny bit of the cheesecake filling onto one macaron's flat side, then cover it with another. For a festive touch, you can optionally roll the edges of the filled macarons in crushed candy canes. To enable the flavors to combine, place the macarons in the refrigerator for a minimum of 24 hours prior to serving. Savor the Macarons with Peppermint Cheesecake!
Instructions: Line a baking sheet with silicone baking mats or parchment paper. Pulse almond flour and powdered sugar in a food processor until thoroughly mixed. Transfer the blend into a spacious mixing basin and keep it aside. Whisk the egg whites in a different bowl until frothy. Add the granulated sugar gradually while beating the mixture until stiff peaks form. Mix in the peppermint extract and a few drops of red food coloring, if using, until thoroughly combined. To create a smooth, glossy batter, gently fold the egg white mixture into the almond flour mixture. Take care not to blend too much. Spoon the batter into a piping bag that has a round tip attached. Pipe tiny rounds, about an inch apart, onto the baking sheet that has been prepared. To create a skin, let the macarons sit at room temperature for approximately half an hour after tapping the baking sheet against the counter to release any trapped air. Set the oven temperature to 300F (150C). Bake the macarons for 15 to 18 minutes, or until the tops are glossy and smooth and they have risen. Take them out of the oven and leave them on the baking sheet to cool completely. Make the cheesecake filling while the macarons are cooling. Combine cream cheese, butter, powdered sugar, and peppermint extract in a bowl and beat until smooth and creamy. After the macarons cool, arrange them into similar-sized pairs. Spoon or pipe a tiny bit of the cheesecake filling onto one macaron's flat side, then cover it with another. For a festive touch, you can optionally roll the edges of the filled macarons in crushed candy canes. To enable the flavors to combine, place the macarons in the refrigerator for a minimum of 24 hours prior to serving. Savor the Macarons with Peppermint Cheesecake!
Ingredients:
- 100g almond flour
- 100g powdered sugar
- 70g egg whites aged, at room temperature
- 25g granulated sugar
- 1/2 tsp peppermint extract
- Red food coloring optional
- For the Cheesecake Filling:
- 4 oz cream cheese room temperature
- 2 tbsp unsalted butter room temperature
- 1 cup powdered sugar
- 1/2 tsp peppermint extract
- Crushed candy canes for garnish, optional
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