These festive French macarons have a intense, chocolate peppermint flavor that will add color and flavor to your holiday cookie platter. — Angela Carlos
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Sift almond flour and powdered sugar together. Set aside.
Beat egg whites until foamy.
Add salt, cream of tartar and white sugar and beat for an additional 8 - 10 mins, until stiff peaks are achieved.
Add food coloring to slightly darker than desired shade as the color will fade as it bakes.
Fold the almond flour and sugar mixture into the egg white mixture.
Transfer batter to a pastry bag.
Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2 - 3 times to release the air bubbles.
Preheat the oven to 300 degrees F.
Let the macarons sit out for 20 minutes to an hour to allow for drying.
After drying, bake at 300 degrees F for 20 minutes.
For filling, melt the chocolate.
Whip the butter with an electric mixer until pale and fluffy.
Add the creamer, then slowly add the melted chocolate. Whip until combined.
Transfer to a pastry bag, fitted with a small tip.
Match the cookie shells up by size.
Pipe a small mound of filling on one cookie shell, then top with another cookie.
Enjoy your macaron!