CANDY CANE MACARONS

These bite-sized treats are well worth the effort – they have the wow factor and taste delicious

MAKES about 30

PREP 45min, plus cooling

COOK about 25min

For the macarons

200g ground almonds

225g icing sugar

150g egg whites (about 4 large eggs)

70g granulated sugar

Red food colouring paste, optional

For the filling

150g unsalted butter, softened 250g icing sugar, sifted

1tsp vanilla extract

2tsp peppermint extract

2-3 peppermint candy canes, roughly crushed

Preheat oven to 170°C (do not use fan) mark 3. Line 2 large baking sheets with baking parchment. Draw 3cm circles on parchment, spacing 2.5cm apart and flip the paper. Push almonds through a fine sieve until you have 115g (save excess for another recipe) – you may need to do this a couple of times. Sift icing sugar and a pinch of salt into sieved almonds. Set aside.

Using a freestanding mixer, and setting a timer, beat egg whites and granulated sugar at medium speed for 3min. Increase to medium-high speed for 3min, then turn up to maximum speed for 3min. Add a dab of food colouring paste, if using, and beat in. Add almond mix in one go and use a silicone spatula to firmly fold together, counting the folds. After 40 folds, the mixture should be well combined and move like lava.

Transfer half the mixture to a piping bag fitted with a 1cm plain nozzle and pipe inside drawn circles. Repeat with remaining mixture. Bang baking trays on work surface a few times to burst air bubbles in mixture. Bake for 20-25min or until you can peel macarons from parchment (cook for 1min more if not ready and test again). Cool on trays.

For the filling, beat butter, icing sugar, vanilla and peppermint extracts until combined. Use to sandwich macarons together, then roll the edges of the macarons in crushed candy canes. To store The macarons will keep in an airtight container for up to 4 days.