Make the Macarons:

Cup of Yum
1. Sift together the powdered sugar and almond flour. Discard any large bits.Sift again. Set aside.
2. In the bowl of a stand mixer or a large metal mixing bowl, whip the egg whites until white and frothy. Add the cream of tartar and continue to whip until mixture has increased in size.
3. Continue to whip and add the granulated sugar, continue whipping until mixture is stiff and peaks form and stand on their own without falling.
4. At this point, sift almond flour mixture for a third time directly into the meringue base. By hand, mash the dry ingredients into the meringue, pressing against the sides and fold.
5. Prepare a large pastry/frosting bag with a ¾ inch round tip (Wilton 12A) and fill with meringue. Pipe 1 ½ rounds to a parchment paper lined baking sheet or use a silicone baking sheet with macaron templates. Attempt to whip the tip around and prevent little nubs on the tops.
6. Tap baking sheet several times on the counter to get air bubbles out. Allow to sit at room temperature for 1 hour.
7. Preheat the oven to 300°F.
8. Bake for 9-10 minutes or until meringues are crispy on the outside and baked into the classic meringue shape with a little ridge along the bottom (feet).
9. Remove and allow to cool for 10 minutes before removing them from the baking sheet. Macarons should easily twist off parchment paper, but if not, spray water between parchment paper and baking sheet, the steam will release the cookies.
10. Allow to cool fully before attempting to sandwich.

Make the Filling:

1. Combine the softened butter, powdered sugar and vanilla extract. Add the milk, 1 teaspoon at a time, until frosting is a spreadable consistency. Leave at room temperature until ready to assemble.
2. Add a heaping teaspoon of frosting between two cookies. Make sure you have enough in the center that frosting oozes out the side; this will be what candy canes crumbles will stick to.
3. Spread crushed candy canes on a plate or in a shallow bowl. Roll the sides of macarons in crumbles, allowing them to stick to center frosting.
4. Store the peppermint twist macarons in refrigerator. 
5. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.