Honorable Mention: Peppermint French Macarons with Dark Chocolate Ganache Filling

2015 HOLIDAY COOKIE CONTEST WINNERS

→ No. 1: Red Velvet Cannoli Cream Sandwich Cookies by Laura Haber of Miamisburg

→ No. 2: Chocolate Mint Cheesecake Cups by Tami Monnig of Springboro

→ No. 3: Molasses Cookies by Karen Findlay of Huber Heights

→ Honorable mention: Cracker Toffee by Geni Thurin of Dayton

MORE WINNING COOKIE RECIPES

→ 2014 Dayton Daily News Holiday Cookie Contest winners

→ 2013 Dayton Daily News Holiday Cookie Contest winners

→ 2012 Dayton Daily News Holiday Cookie Contest winners

→ 2011 Dayton Daily News Holiday Cookie Contest winners

PEPPERMINT FRENCH MACARONS WITH DARK CHOCOLATE GANACHE FILLING

Honorable mention in the 2015 Dayton Daily News Holiday Cookie Contest

Recipe submitted by Amy Dunaway of Dayton

INGREDIENTS

Shells

3 egg whites

¼ cup white sugar

2 cups confectioners’ sugar

1 cup almond flour

Pinch of salt

¼ teaspoon cream of tartar

¼ teaspoon peppermint extract

Food coloring if desired

Ganache filling

4 ounces semisweet chocolate, finely chopped

½ cup heavy cream

2 tablespoons unsalted butter

DIRECTIONS

1. Preheat oven to 320 degrees Fahrenheit.

2. Beat egg whites until foamy, then add salt, cream of tartar and white sugar. Whip until they form a peak that stands upright.

3. Add the food coloring and peppermint extract.

4. Sift almond flour and powdered sugar. Fold flour/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.

5. Let them sit out for 20-30 minutes or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be tacky to the touch, but not stick to your fingertips.

6. Bake 15 minutes.

7. Prepare ganache fulling. Place chopped chocolate into a large bowl. Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth.

8. Chill in the refrigerator until thickened but still spreadable for about 30 minutes.

9. To assemble, pair macarons of similar size. Remove the ganache from the refrigerator. If you choose to pipe the ganache, transfer it to a resealable plastic bag and snip about a half-inch off a bottom corner. Squeeze or scoop the ganache to about the size of a cheery (about 1 teaspoon) onto the center of a macaron half. Top with another macaron half.