Easy Peppermint Chocolate Macarons

The ultimate flavor combination for the upcoming holiday season!

INGREDIENTS:
cookie shell:
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 egg whites
- 1/4 cups of sugar
- red food coloring
filling:
- 2 egg yolks
- 1 tsp. cacao powder
- 2 tsp. sugar
- 3 tsp. heavy cream
- peppermint extract
- 1/4 cup room temperature unsalted butter

DIRECTIONS:
1. sift powdered sugar and almond flour
2. separate the egg whites and egg yolks of two eggs
3. on low heat, combine two egg yolks, cacao powder, 2 tsp. sugar, and 3 tsp. heavy cream
4. once the mixture becomes pasty, add in a drop of peppermint extract
5. beat egg whites till hard peaks form, while slowly adding in 1/4 cups of sugar
6. combine almond flour and sugar mixture and egg whites. fold to combine
7. add in two drops of red food coloring. don't mix too much to achieve marbling effect
8. put in piping bag and pipe onto nonstick baking sheet or silpat with method shown in video
9. slam tray to get rid of air bubbles
10. combine chocolate mixture with butter and a drop of extract
11. whisk mixture until fluffy and light in color
12. put in piping bag.
13. the cookie shells are ready to bake when they are no longer wet
14. bake for 18 minutes at 300 ºF
15. piping filling on cookie shells and pair with another of the same size
16. place in refrigerator, and enjoy the next day!
*can last several months in freezer.

Transitions: editinghacksbylala: https://www.youtube.com/watch?v=pQZDE5c5LZM

Music: 12 Days of Christmas (Instrumental) - Jingle Punks https://youtu.be/JYgZ_S8c-1Q

SUNDAY MORNING by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Crimson Fly - Huma-Huma: https://youtu.be/qpxhgby-ONI