White chocolate candy cane macaroons
  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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