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White chocolate candy cane macaroons

Wanting a last-minute Christmas gift or a special treat for Christmas Day? These delicious white chocolate and candy cane macaroons will impress all your family and friends.

If you are a bit nervous about making your own macaroons, take it one step at a time. Read the recipe through before starting, then follow each step and take your time. They are easier than you think. Hope you enjoy.

Merry Christmas!

White chocolate candy cane macaroons
White chocolate candy cane macaroons
Print Recipe
Servings
30 macaroons
Servings
30 macaroons
White chocolate candy cane macaroons
White chocolate candy cane macaroons
Print Recipe
Servings
30 macaroons
Servings
30 macaroons
Ingredients
Servings: macaroons
Instructions
  1. Preheat oven to 150C/130C fan-forced. Grease and line 3 baking trays with baking paper.
  2. Place icing sugar and almond meal in a food processor. Process until fine.
  3. Using an electric mixer, whisk egg whites and cream of tartar until soft peaks form. Gradually add 1 tablespoon of caster sugar at a time until stiff peaks form. Fold in almond mixture.
  4. Place macaroon mixture into a piping bag fitted with a 1cm round nozzle. Pipe 60 x 3cm rounds onto prepared trays. Using a slightly wet finger, smooth tops. Set aside for 20 minutes to rest.
  5. Bake 15-20 minutes or until firm to touch. Cool on trays.
  6. Using an electric mixer, beat cream cheese in a medium bowl until smooth. Beat in chocolate until smooth and combined. Sandwich macaroons with chocolate mixture. Roll sides of macaroons in candy canes. Serve.
Recipe Notes

NOTE: Unfilled macaroons will keep in an airtight container for about 1 week. Fill macaroons just before serving.

TIP: Break canes into pieces. Place in a plastic bag. Squeeze bag to expel air. Wrap bag in a tea towel. Place on a hard surface. Pound with a rolling pin until canes are crushed.


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