Candy Cane Macarons

Photo of Candy Cane Macarons
Prep Time
15 min.
Cook Time
13 min.
Yield
14
Recipe by:

Candy cane shaped vanilla macarons

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Ingredients

76g Eggland's Best 100% Liquid Egg Whites

76g granulated sugar

84g almond flour

94g powdered sugar

1 tsp vanilla extract

Red water based food color

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Preparation

  1. Clean, dry, and wipe the mixing bowl with vodka and allow to completely dry. This ensures the equipment will be clean and completely grease-free before making the meringue. This is also when you should wipe your baking mat so that it is clean and dry.
  2. Prepare your piping bag with a round tip and place it inside a tall cup or drinking glass with the opening of the bag around the rim. This makes for an easy transfer once the batter is ready.
  3. In your clean dry mixing bowl add your room-temperature egg whites and set aside in another bowl. Sift your almond flour and powdered sugar and briefly combine. Do not stir or whisk for too long. Prolonged handling of the almond flour will release the oils and flatten your batter.
  4. Set aside the almond flour and powdered sugar mixture in a small cup. Measure out your granulated sugar. Start the mixer on low (2 or 3) and allow the egg whites to mix until they become frothy. This only takes about 5-10 seconds
  5. Add 3 tablespoons of sugar, 1 tablespoon at a time, about 5-10 seconds in between each addition until the egg whites start to turn a milky white color.
  6. Increase mixer speed to medium, (5 or 6) and add in remaining sugar slowly until soft peak stage. Add the vanilla extract and continue to whisk on 6 speed until stiff peak stage. This could take 5-7 minutes total but remain close by as you don't want to overbeat your eggs.
  7. Once you've reached stiff peak stage remove your whisk. This is when you should add your color choice. Powdered colors are the best for macarons.
  8. Once you've added your color if any, add half of your almond flour mixture and fold gently to incorporate. Next, add the other half of the almond flour mixture and combine well, first folding gently. After a few folds, press the mixture against the sides of the bowl and then recombine. Do this motion 2 times. This will take any excess air from the batter. Test your batter to see if it is ready by using the ribbon technique. If the batter comes off the spatula in ribbons and folds back into itself after a few seconds, it is ready. Do not over-mix!
  9. Transfer your batter to your piping bag and pipe the canes onto your silicone mat, making sure to alternate the direction of the hook
  10. Pipe smaller shapes than your desired macaron size. The batter will spread just a little after piping. Pop any air bubbles gently with a scribe or toothpick
  11. Allow macarons to rest for 30 minutes to an hour to form a "skin". This is when you lightly touch the top of the macaron and no batter comes off on your finger.
  12. Once ready to bake, place into the oven for 13 minutes. After the 13 minutes remove from the oven and allow to rest on the baking tray until cool.
  13. Remove from your baking mat and fill with your favorite filling!

Nutrition

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Information per Serving
Serving Size 1
Calories 76
Fat 3.1g
Saturated Fat 0.2g
Cholesterol 0mg
Sodium 0mg
Carbohydrates 10.8g
Dietary Fiber 0.7 g
Protein 2.3g