+ Add All Crushed Candy Cane Macaroons Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Crushed Candy Cane Macaroons
Rate this Recipe
Serves 12
A tasty holiday treat that’s extra festive.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
1/2 cup sugar
2 tablespoons milk
1 cup almond meal flour
2 candy canes, crushed
1 stick butter
2 1/3 cups powdered sugar
1 teaspoon vanilla extract
3 egg whites
2 teaspoons red food coloring
Directions:
Preheat oven to 300° F.
Combine and sift together 1 1/3 cups powdered sugar and almond flour.
Beat egg whites until they form soft peaks. Once soft peaks are formed, slowly add the sugar mix in. Stir together until stiff peaks are formed.
Add food coloring to mixture and continue stirring until evenly distributed.
Pour macaroon mix onto parchment lined baking sheets. Pop any bubbles that form. Let the cookies sit on parchment paper for at least 30 minutes. The cookies are done when the top is hard and cookie shell does not come away when touched.
Bake macaroons 20-25 minutes.
Allow macaroons to cool until ready to handle, then remove macaroons from the parchment paper. Cool on a wire rack.
As macaroons are cooling, combine remaining powdered sugar, milk, vanilla extract and butter in a mixing bowl. Mix ingredients together until they are airy.
Spread buttercream mixture onto half the macaroons. Place other halves on to make sandwich-style cookies.
In no event shall DC Stewart Nutrition Labs, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Looking for a healthier option to enjoy for lunch or dinner? Check out these delicious Autumn salads. View Recipes >
Delicious recipes for the afternoon
Who said brown bag lunches have to be a sandwich and apple? View Recipes >
Email Recipe
Crushed Candy Cane Macaroons
Serves 12
Ingredients:
1/2 cup sugar
2 tablespoons milk
1 cup almond meal flour
2 candy canes, crushed
1 stick butter
2 1/3 cups powdered sugar
1 teaspoon vanilla extract
3 egg whites
2 teaspoons red food coloring
Directions:
Preheat oven to 300° F.
Combine and sift together 1 1/3 cups powdered sugar and almond flour.
Beat egg whites until they form soft peaks. Once soft peaks are formed, slowly add the sugar mix in. Stir together until stiff peaks are formed.
Add food coloring to mixture and continue stirring until evenly distributed.
Pour macaroon mix onto parchment lined baking sheets. Pop any bubbles that form. Let the cookies sit on parchment paper for at least 30 minutes. The cookies are done when the top is hard and cookie shell does not come away when touched.
Bake macaroons 20-25 minutes.
Allow macaroons to cool until ready to handle, then remove macaroons from the parchment paper. Cool on a wire rack.
As macaroons are cooling, combine remaining powdered sugar, milk, vanilla extract and butter in a mixing bowl. Mix ingredients together until they are airy.
Spread buttercream mixture onto half the macaroons. Place other halves on to make sandwich-style cookies.
Roll macaroons in crushed candy canes.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
