These Christmas Macarons are flavored with peppermint extract and crushed candy canes and make a lovely addition to a holiday cookie plate.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed, then increase to high when frothy. When frothy and white, add sugar. Beat until stiff and glossy (stiff peaks), about 5 minutes. Swipe a toothpick through the pink gel food coloring and swipe it through the meringue. Add the extract and mix until fully incorporated.
Pour almond mixture in the bowl, and using a rubber spatula, fold the ingredients together using a figure-8 pattern. Swipe down the middle to deflate the egg whites, then fold around the bowl. It should take no more than 30 strokes. Deflate the egg whites but be gentle.
Bake in the oven (watching carefully) one batch at a time for 12-15 minutes.
Beat the butter in the mixer fitted with the paddle attachment. When it's light and fluffy, add the sugar, 1/2 cup at a time, until it's proper consistency. Add the cream. Add more sugar if it's too runny, more cream if it's too thick. Be sure to scrape the bottom. Add 3 tablespoons crushed candy canes to the buttercream.
To fill them, match each cookie to another of the same size. Pipe the filling, (in a Ziplock bag with the tip snipped) starting from the outer edge in a circle and ending in the middle. Sandwich the two halves.
Roll each macaron in crushed candy canes.