Chocolate Peppermint Macarons

Source

**Chocolate Peppermint Macarons**
**Ingredients**
Macarons:
* 3 large egg whites
* 1/4 cup granulated sugar
* 1 and 3/4 cup powdered sugar
* 1 cup almond flour
* red food coloring
* 1/4 teaspoon cream of tartar (option, helps egg whites for stiff peaks)
Buttercream:
* 1 cup powdered sugar
* 1/2 stick salted butter
* 1/4 teaspoon peppermint oil
* 2 tablespoons dark cocoa powder
* 2-3 tablespoons heavy whipping cream
**Directions:**
* line baking sheet(s) with parchment paper
* beat egg whites until soft peaks form, then slowly add granulated sugar until stiff peaks form (can add cream of tartar if needed to help for stiff peaks)
* sift almond flour and powdered sugar, then gradually fold into the egg whites
* divide batter, and fold in dyer half. The fill the batter into a large piping bag, keeping the red on once side, and the white on the other
* Pipe 1 inch circles onto a baking sheet (pipe in a spiral motion to achieve the swirl pattern) and rest for about one hour
* preheat oven to 285°F
* Bake macarons until set (about 14-18 min), flipping halfway
* sift powdered sugar, add butter, and peppermint oil to make the buttercream. Whip until fluffy (add whipping cream as needed to achieve desired consistency)
* Transfer to a large piping bag, with desired piping tip (French tip or star tip work well)
* When cookies are cooled completely, they should peel off the parchment without sticking. Then fill one shell with the buttercream, and sandwich onto an empty shell
* Enjoy!