Candy Cane Macarons {Sweets for Santa}

Even Santa can’t deny that Macarons have been the hottest ‘toy’ this year for the baking nuts amongst us.  I’ve not been to the North Pole {lately} but I think I can pretty safely say that Adriano Zumbo or Ladurée don’t have a store around the corner from Santa’s workshop.  So after a year of experimenting with making macarons I figure Santa should benefit from all that I’ve learned from my trials and errors.

Macarons 2 (88 of 94)

basic macaron

Now I’ll just give an overview recipe below, you’ll be able to give it a crack, but honestly I follow Brave Tart’s amazing advice…actually it is more than advice it is a full blown macaron mythbusting extravaganza, a macaron ‘guide to life’.  So, if you want to bake perfect macarons PLEASE read Brave Tart’s site…she is amaze-balls. You can also look at Adriano’s book “Zumbaroons” which is a great little book.


  • 115 g almond meal
  • 230 g icing sugar
  • 144 g egg whites
  • 72 g caster sugar
  • 1 teaspoon vanilla bean paste

Candy Cane Macarons (10 of 36)


  • large piping bag; I use a loyal size 14
  • plain round piping nozzle (approx 8mm diameter/Ateco 805)
  • large spatula
  • two trays lined with paper; I use an egg cup to trace circles to help make even sizes


  1. Preheat oven to 150 degrees C.
  2. Line two baking trays with baking paper.
  3. In a food processor add the icing sugar and almond meal. Wizz on medium/high for 2 minutes until it resembles talcum powder. Sift the mix to get out any lumps.
  4. In a mixer combine egg whites, caster sugar and vanilla…then comes the three beatings: 3 minutes on low/medium speed to combine, 3 minutes on medium/high, 3 minutes on high. The egg white will be really firm and will ball on the whisk.
  5. Right at the end of the last beating add your macaron colour to the egg whites (I’ve used raspberry macaron powder), until combined. To get a really bright colour I usually make the mix brighter than I want it…it will dull down a bit once the almond meal is added.
  6. {Here is the tricky part} Dump the almond meal/icing sugar powder mix straight on top of the egg whites. ‘Dump’ whilst un-ceremonious is exactly what you do. This isn’t a meringue, so don’t be too gentle, you want to deflate the mix and combine the dry ingredients whilst being careful not to take the mix too far. Stella from Brave Tart explains “the macaron batter needs enough thickness that it will mound up on itself, but enough fluidity that after 20 seconds, it will melt back down. I’ve heard people describe this consistency as lava-like, or molten, and that’s pretty apt”, true words Stella; molten is certainly the word I’d use.
  7. Transfer the mix into a large piping bag and pipe your macaron rounds. Hold the bag straight up (90 degree angle from the tray surface), with the nozzle about 6mm off the tray. To avoid leaving peaks on the finished macaron, release the pressure and swirl the top like this using the same as Adriano Zumbo’s piping technique. When you’re done piping give the trays a good firm whack on the bench top…this will pop any unwanted bubbles and help flatten the macaron out.
  8. Pop in the preheated oven for 18 minutes (give or take). Whilst they are still reasonably warm gently release the macarons from the tray, if you leave it too long they just get a bit too comfortable there and pieces of macaron can come off when you try and dislodge them.
  9. This recipe makes about 40 macarons (depending on how large you make them).

Macarons 2 (11 of 94)

mint white chocolate ganache

This is where you get the delicious candy cane flavour, a rich ganache tempered with mint is heaven.


  • 160 g white chocolate buttons
  • 100 g pure cream
  • 3-4 drops mint oil {very, very strong so be careful!}
  • 30 g unsalted, room temperature butter


  1. Place the chocolate buttons in a bowl and set aside. 
  2. In a small saucepan combine the cream and mint oil. When adding the mint oil take it one drop at a time. You want that minty flavour but it can become overwhelming pretty quickly so take it easy. Bring the cream up to the boil.
  3. Pour the boiling cream over the chocolate buttons. Sit without stirring for 2 minutes.
  4. After the 2 minutes are up gently stir to combine the melted chocolate and cream with a metal spoon.
  5. Allow the mix to cool slightly, then with a stick mixer wizz in the butter. Make sure it is all combined well
  6. For ganache I use a disposable piping bag…just makes it easier. Pour the ganache into the piping bag. Roll over the opening and secure with a peg. Sit aside until the ganache has cooled to a good consistency for piping. In this hot weather, I pop it in the fridge for half an hour.

Macarons 2 (40 of 94)


Arrange the macarons in matching pairs, selecting a ‘top half’ aka ‘the pretty side’. Turn over the ‘bottoms’ and fill with ganache…don’t get too excited, less is more with this one, as you don’t want it spilling over the sides when you gently push the two halves together.

To decorate the candy cane macarons for Santa I dipped the assembled macarons in an additional 60g of melted white chocolate, then place some chopped up candy canes on top. Now there is nothing left to do but eat!

Enjoy and have a very Merry Christmas!

Emmy xx


This post if part of the Sweet Adventures Blog Hop. Thanks to Christina from the Hungry Australian blog for hosting the Sweets for Santa blog hop this month.

Candy Cane Macaron (1 of 1)


13 Comments on Candy Cane Macarons {Sweets for Santa}

  1. Li @ Words and Cake
    December 22, 2012 at 1:08 am (3 years ago)

    Your macarons are really pretty! I like the idea of putting chopped up candy cane as decoration :)

    • Emmy
      December 22, 2012 at 9:29 am (3 years ago)

      Thanks so much! I love anything minty so the extra candy cane on top just adds that little bit of extra minty crunch. Merry Christmas!

  2. Jennifer Wickes
    December 22, 2012 at 9:16 am (3 years ago)

    Those are so beautiful and elegant! Thank you for sharing. You have inspired me.

    • Emmy
      December 29, 2012 at 10:27 am (3 years ago)

      Thanks Jennifer! So glad you like them.

  3. Christina @ The Hungry Australian
    December 23, 2012 at 8:31 am (3 years ago)

    Your macarons are soooo cute. I think they’d win over just about anyone – including those strange people who profess not to like dessert. Gorgeous recipe. Thanks so much for joining this hop!

    • Emmy
      December 26, 2012 at 11:50 am (3 years ago)

      Thanks so much Christina! These macarons have done just that…they turned a non-macaron eater…one down. We can bring everyone around one macaron at a time. :-)

  4. Christine @ Cooking Crusade
    December 26, 2012 at 10:01 am (3 years ago)

    These are so cute! I love that you dipped them in white chocolate for that candy cane look. Love your photos too!

    • Emmy
      December 26, 2012 at 11:50 am (3 years ago)

      Thanks Christine!

  5. Elizabeth
    December 26, 2012 at 3:03 pm (3 years ago)

    They look amazing! I haven’t attempted macarons as fancy as this!

  6. JJ - 84thand3rd
    December 26, 2012 at 3:17 pm (3 years ago)

    Eeekkk these are so festive!! No doubt they taste as good as they look!

    • Emmy
      December 29, 2012 at 10:23 am (3 years ago)

      Merry Christmas JJ. Well I think my husband ran on a sugar high for a few days…they didn’t last long!

  7. Natasha @ Playing House
    December 28, 2012 at 10:15 pm (3 years ago)

    These are so adorable, I love the chopped candy cane on top, it really makes the whole thing! It’s been forever since I last tried macarons, I always feel like there’s such a commitment that I never get around to trying another batch. But I got a macaron book for Christmas, so I’ll have to try my hand at a few more combinations. :)

    • Emmy
      December 29, 2012 at 10:30 am (3 years ago)

      Thanks Natasha. :-) They are a bit time consuming aren’t they…though I am finding that I am referring to the recipe less each time I make them, which speeds up the process! Let me know how you go and enjoy your new book. {pouring over new books is the best!}


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