example, that I pipe out in assorted shapes, dip in chocolate and sprinkle with nuts. Then there are the confectioners’ sugar-dusted Russian tea cakes I make every year – classics that are found on many a holiday cookie tray. And chocolate krinkles – you know, the white ones that crack during baking, exposing the moist chocolate
centers. But it’s always nice to add a new cookie to my holiday repertoire. This year it’s a Ganache-filled Pink Peppermint Macaron, which is both festive and delicious. These cookies also freeze extremely well, so you can make them up to a month ahead. I’ve made macarons using different methods – French, Swiss and Italian
meringue – and for me the one that works best is the French type. But instead of making it in the classic way (i.e., whipping it to soft peaks and adding the sugar gradually until the meringue is glossy and stiff), I make it the way many pastry chefs do today: I hand whisk the egg whites with the granulated sugar just to combine, and then whip the meringue at medium speed, gradually increasing the speed to high, until the meringue is stiff and glossy. This makes a very strong and stable meringue, and produces a beautiful macaron. This cookie just may become one of your holiday favorites, too. Happy holidays!! (Click 'Read More' below for the recipe.)
