"Candy cane" Macaron | Byron Talbott

Hey what's up guys, welcome back. Today I'm going to be kicking off cookie week by showing you how to make a delicious candy cane macaron that's just perfect for the holiday season. I'm also participating in Kin Community's biggest collaboration yet, a Christmas cookie countdown. After my cookie recipe, be sure to check out all the other recipes in the playlist, there's going to be a new recipe every day up until Christmas, and some of the folks I'm going to be collabing with are Gobby from What's Gobby Cooking, Stacy from One Hungry Mama, and Sarah Lynn from The Domestic Geek. Now it's time to get into my recipe. First up, you're going to add your egg whites to a small mixing bowl, you're going to whisk that for about two or three minutes until they're slightly frothy, then you're going to add your granulated sugar and continue whisking with a good amount of elbow grease for about five to ten minutes until you have soft peaks. Next you're going to grab another mixing bowl and sift the powdered sugar and the almond meal straight inside, and this is going to leave behind a real fine powdery mixture of the two ingredients, and that'll allow for really easy absorption of the meringue, and it won't deflate as much. Give this a stir just to make sure it's all equally distributed, and once that's done you're going to fold the meringue into the dry ingredients a third at a time, using sort of a scraping and a folding motion, making sure not to deflate the meringue too much, but really the consistency that you're looking for is sort of like this flowing lava. If you drip it back into itself, it should absorb in about ten seconds. If it doesn't, it's either too thin or too thick, and either you need to add a little bit more dry ingredients or just slightly a bit more meringue. Next you're going to fill up a pastry bag that's fitted with a medium round tip for the best results and best looking macaroon shape, and start piping quarter sized circles of batter straight onto the baking tray that's lined with either a silpat or some parchment paper. Let them dry for about fifteen minutes or so, just so they can develop a thin little shell on the outside, but once they are dry you're going to sprinkle just a little bit of red dye that's mixed with some water straight on top. I recommend using a glove so you don't stain your hands, and all you have to do is just flick a little bit of the dye straight on top, and it creates this really cool red and white speckled look that I think is very reminiscent of a candy cane. This is very cool coloring, obviously you can do really whatever you want, I think this is a really cool little technique to apply with a lot of different colors and flavors, but once you're done coloring your macaroons, you're going to throw them to a 325 degree Fahrenheit oven for about fifteen minutes. Alright, so while the macaroons are baking, I'm going to make a very simple peppermint ganache by adding some chopped white chocolate to a mixing bowl, and then heating up just a little bit of cream that's going to be flavored with some peppermint extract to give it that wonderful minty fresh candy cane flavor that we all love. And then you're going to slowly just pour that hot cream mixture into the white chocolate until it becomes very thick and starts forming a wonderful smooth ganache. Once that's done, I'm going to pour half of the ganache into a piping bag, and then the other half I'm going to dye with just a little bit of red dye, and then put that also into the piping bag. So it creates this wonderful little marble of red and white, and again resembles that wonderful candy cane texture and coloring that we all have grown to love, and really just look forward to for the holiday season. Alright, so once the macaroons are done, you're going to pull them out of the oven, let them cool down for a solid fifteen minutes, then you're just going to gently remove them from the tray and start filling them up with that wonderful minty ganache that you made earlier. Sandwich the filling between both the macaroons, and you can eat them fresh right after you assemble them, or you can let them sit overnight so that minty flavor absorbs into the actual cookie. But either way you eat it, it's going to be absolutely delicious, and I think this is just a fun take on a holiday classic, and hopefully you guys enjoy it. I'm stoked about this, I love the way these turned out, I love candy canes, I love Christmas, I love the holiday season. So this sort of sums it up in a little cookie bite, and I'm excited to try it and tell you guys how I did, so let me chomp into one of these candy cane macaroons and tell you guys how I did. Oh, it's got some weight to it too. Nice little specks on them, all the little, you know, symbolic red and white combo going of course with the filling as well. Peppermint. Okay, let me just eat it and shut up. It's exactly like a candy cane. Nice and crispy on the outside, a wonderful tender texture, beautiful crumb, and of course that filling is really good. Lots of candy cane peppermint flavor going on. Mmm, so good, wow. Hopefully you guys enjoyed this recipe, if you did, make sure you check out the other folks that I collabed with, they have some really cool Christmas cookies and I think they'll give you a lot of inspiration for nice little sweets around the holiday season, so make sure you check those folks out. Also make sure you subscribe to this channel if you guys did enjoy this video, thumbs up and comment below for future video requests, things you want to see on my channel, and I'll see you guys next time with another delicious recipe, bye everybody.