Candy Cane Macarons

These festive macarons with a sweet peppermint filling are a great treat for the holidays.

Ingredients - Serves 24

Preheat the oven to 300°F and line two baking sheets with parchment paper.
In a food processor, combine the almond flour and powdered sugar and process until fine.
In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, food coloring, and peppermint extract and continue to beat until stiff peaks form.
Fold the almond flour mixture into the egg whites until the batter is smooth and shiny.
Transfer the batter to a piping bag and pipe onto the prepared baking sheets. Let sit at room temperature for 30 minutes.
Bake for 15 minutes, or until the macarons are set. Let cool completely.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the white chocolate, stirring until smooth.
Once the macarons are cool, pipe or spread the white chocolate ganache onto one macaron shell. Sprinkle with crushed candy canes and top with another macaron shell.
Repeat with the remaining macarons and ganache. Let the macarons sit for at least 2 hours before serving to allow the flavors to meld.