#peppermintcream

With these delightful Peppermint Red Velvet Macarons, you can get into the holiday spirit. The delicate red velvet macaron shell is paired with a refreshing peppermint cream filling in these elegant and festive treats.

Ingredients: 1 cup almond flour. 1 cup powdered sugar. 2 tablespoons unsweetened cocoa powder. 2 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon peppermint extract. Red gel food coloring. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 1 tablespoon milk. Crushed peppermint candies for garnish.

Instructions: In a bowl, sift together the almond flour, powdered sugar, and cocoa powder. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form. Fold the dry ingredients into the egg whites, being careful not to overmix. Add the vanilla extract, peppermint extract, and a few drops of red gel food coloring. Fold until the batter is smooth and evenly colored. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet. Let the piped circles sit at room temperature for 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes, or until they are set but not browned. While the macarons cool, prepare the peppermint cream filling. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue beating until smooth. Mix in the vanilla extract and milk. Transfer the peppermint filling into a piping bag. Once the macarons have cooled completely, pair them up by size. Pipe a small amount of the peppermint filling onto one macaron and sandwich it with another. Roll the edges of the macarons in crushed peppermint candies for a festive touch. Store the filled macarons in the refrigerator for at least 24 hours before serving to allow the flavors to meld. Serve and enjoy these delightful Peppermint Red Velvet Macarons!

Prep Time: 40 minutes

Cook Time: 18 minutes

Indulge in the perfect combination of red velvet cookies with a luscious peppermint cream filling. These Peppermint Red Velvet Oreos are a holiday treat that will delight your taste buds!

Ingredients: For the Red Velvet Cookies:. - 1 cup all-purpose flour. - 2 tablespoons unsweetened cocoa powder. - 1/4 teaspoon baking soda. - 1/4 teaspoon salt. - 1/4 cup unsalted butter, softened. - 1/2 cup granulated sugar. - 1 egg. - 1 teaspoon red food coloring. - 1/2 teaspoon vanilla extract. - 1/4 cup buttermilk. For the Peppermint Cream Filling:. - 1/2 cup unsalted butter, softened. - 2 cups powdered sugar. - 1/2 teaspoon peppermint extract. - 1-2 tablespoons milk. For Assembly:. - Crushed candy canes or peppermint candies.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. For the cookies, mix the flour, cocoa powder, baking soda, and salt together in a bowl with a whisk. In a different large bowl, beat the butter and sugar together until they are fluffy and light. In a separate bowl, mix the egg, red food coloring, and vanilla extract. Combine well. Slowly add the dry ingredients to the wet ones, mixing in the buttermilk every so often. Mix everything together. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. Put it in an oven that is already hot and bake for 8 to 10 minutes, or until the edges are set. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. To make the peppermint cream filling, get the butter soft and beat it until it is smooth and creamy. Add the powdered sugar slowly while beating the mixture until it is well mixed. Put peppermint extract in the mix. Adding milk one tablespoon at a time until the right consistency is reached if the filling is too thick. Spread a lot of peppermint cream filling on the flat side of a cooled cookie before putting them together. Put another cookie on top to make a sandwich. For decoration, roll the edges of the cookies that are stacked on top of each other in crushed candy canes or peppermint candies. Do it again with the rest of the cookies and filling. For about 30 minutes, put the cookies in the fridge after putting them together to let the filling set. Serve these tasty Peppermint Red Velvet Oreos and enjoy them!

Prep Time: 25 minutes

Cook Time: 10 minutes

This Peppermint Cream Tart in a Chocolate Crust combines the rich flavors of chocolate and peppermint in a delightful dessert. The creamy peppermint filling contrasts perfectly with the crunchy chocolate crust, making it a festive and indulgent treat for any occasion.

Ingredients: 1 1/2 cups chocolate wafer crumbs. 1/3 cup melted butter. 1/4 cup granulated sugar. 8 oz cream cheese, softened. 1 cup powdered sugar. 1/2 teaspoon peppermint extract. 1 1/2 cups heavy cream. 1/2 cup crushed peppermint candies or candy canes.

Instructions: Preheat oven to 350F 175C. In a bowl, mix chocolate wafer crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom and up the sides of a tart pan. Bake for 8-10 minutes, then let it cool completely. In another bowl, beat cream cheese until smooth. Add powdered sugar and peppermint extract, beat until combined. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully combined. Spread the peppermint cream mixture into the cooled chocolate crust. Refrigerate for at least 2 hours or until set. Before serving, sprinkle crushed peppermint candies or candy canes over the top.

Prep Time: 20 minutes

Cook Time: 10 minutes