Add a Christmas twist to an all-time favourite! Try our Stork Bake inspired Candy Cane Christmas Macarons.
Preheat oven to 150°C. 'Whizz' the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the castor sugar until thick and glossy.
At this point you can stir in the mint essence and colouring (red or green), to your meringue mixture, depending on what kind of macarons you want. Or divide the meringue among different bowls if you want to make more than one colour.
Fold half the almond and icing sugar mixture into the meringue and mix well.
Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula.
Spoon into a piping bag fitted with a 1cm plain nozzle.
Line two baking trays with baking paper. Pipe small rounds of the macaron mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good 'foot'
Leave to stand at room temperature for 15 - 20 minutes to form a slight skin. This is important - you should be able to touch them lightly without any mixture sticking to your finger. Bake for 12 - 15 minutes. Remove from the oven and allow to cool before removing from the baking paper.
Meanwhile, make the filling. In a bowl, beat the Stork Bake until light and fluffy, then beat in the icing sugar. You can now add mint essence or chopped candy canes, and colouring. Use to sandwich pairs of macarons together