Peppermint French macarons on the menu

AUSTIN (KXAN) - La Patisserie Chef Soraiya Nagree drops in for Tasty Thursday to place peppermint French macarons on the holiday menu.

Recipe yields 12 macarons.

Ingredients for shells

• 1 ¼ cup almond flour
• 1 ¼ cup powdered sugar
• 2 tbsp granulated sugar
• Pinch salt
• 2 ½ ea egg whites
• Flavorings to taste
• Food color to sight

Directions

1. Sift together almond meal & powdered sugar.
2. Place egg whites & salt in a dry mixing bowl, using whisk attachment, whisk until it starts to get frothy.
3. Add in granulated sugar and then mix on high until meringue forms stiff peaks.
4. Add in food color and flavorings if using.
5. Remove bowl from mixer and gently fold in dry mixture turning about 35-40 times.
6. Place mixture into piping bag with a ½” wide opening.
7. Pipe 24 even circles onto parchment paper or silpat leaving a small amount of space in between each.
8. Tap pan on counter to release air bubbles.
9. Let meringues dry out by leaving trays out for 1-4 hours.
10. Bake at 300 degrees for 12 minutes.

Ingredients for filling

• 2 ea egg whites
• 4 tbsp granulated sugar
• 4 oz unsalted butter
• Flavorings to taste
• Food color to sight

Directions

1. Have all ingredients scaled and ready to use.
2. Place egg whites & sugar in a mixing bowl set over a pot of boiling water.
3. Whisking the whole time, heat egg whites and sugar until warm to touch.
4. Remove from oven and immediately set on mixing stand fitted with whisk attachment and whisk on high until stiff peaks form.
5. Add in butter in small portions and continue to whisk on high until it comes together.
6. Add flavorings to taste and color to sight.