Dessert (Cookies )

Peppermint Macaroons

Contributor: Emilia

1 cup almond flour
1 1/2 cups powdered sugar
3 egg whites at room temp
1/4 cup sugar
1/4 tsp cream of tarter
1 stick butter
2 cups powdered sugar
1/2 tsp peppermint extract
1/2 tsp vanilla
2-3 Tbl heavy whipping cream
candy canes crushed

Shells Mix together almond flour and powdered sugar. Sift mixture 3 times and set aside. Beat egg whites adding cream of tartar when they start to foam. When they are as soft peaks start adding the granulated sugar. Beat until shiny and stiff peaks. Fold in almond flour mixure bit by bit. Pipe onto parchment paper and allow to rest 30 to 45 mintes while preheating oven. Bake 15 minutes and allow to cool completely before removing from parchment. Filling Beat butter until pale ~ 3 minutes. Add powdered sugar 1/2 cup at a time, mixing well after each addition. Add peppermint and vanila. Slowly add cream until the desired consistancy. Assembly Pipe filling onto bottom of one of the shells and top with another shell. Roll edges in crushed candy canes. These are even better the second day.
Edition: 7