Ingredients

• 1 cup Almond Flour
• 1 1/2 cups Powdered Sugar
• 2 Tbsp Cocoa Powder
• 3 Egg Whites
• 1/2 cup Sugar

• 1/2 cup Butter softened
• 1/4 tsp Peppermint Extract
• 2 cups Powdered Sugar
• 2 cups Marshmallow Fluff

• Crushed Candy Canes in a shallow bowl

Instructions

1. Preheat oven to 350°F.
2. Prepare two piping bags and a baking sheet lined with parchment paper or a silicone baking mat.
3. In a medium bowl, sift together almond flour, powdered sugar and cocoa powder. Set aside.
4. In a stand mixer fitted with the whisk attachment, beat the egg whites on high until they form soft peaks. Lower the mixer's speed to medium and add the sugar. Increase the mixer's speed back to high and beat until stiff peaks form.
5. Take the bowl off the mixer and add almond flour mixture. Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little bit runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it's ready to go!
6. Pour the batter into the prepared piping bag and pipe 1 1/2-inch circles on prepared baking sheet. Firmly rap the bottom of the tray to flatten the batter and get any air bubbles out.
7. Let the macarons rest for 30-45 minutes, until they form a skin.
8. While the macaron shells are resting, prepare the filling by creaming the butter in the bowl of your stand mixer on medium until it's light and fluffy.
9. Add in peppermint extract. Gradually beat in powdered sugar until it's incorporated. Fold in marshmallow fluff. Pour the buttercream into the second prepared piping bag.
10. Bake macarons for 12 to 14 minutes, or until they are just set. Let cool completely.
11. Pipe the buttercream between two shells, gently sandwiching together. Roll the edges in crushed candy canes.