Of all the cookies in the world, macarons are definitely among the most special and delicious! This recipe, packed with the flavors of the holidays, are simply Flaweless and, thanks to lessons from Chef John Kanell, I was able to nail the not-so-simple art of making this French treat. Watch the episode below to learn everything you need to know to make my holiday macarons and be sure to stay in touch this month as I release 11 more recipes for a December series of:

12 Flaweless Christmas Cookies!

First up…..

Orange Blossom Macarons with Brandied Ganache

INGREDIENTS - For the Cookie

140 grams almond flour, 1 1/2 cups

130 grams confectioners’ sugar, 1 cup

100 grams egg whites, ~ 3 large eggs

1/4 teaspoon cream of tartar

90 grams granulated sugar, just under 1/2 cup

1 teaspoon vanilla

1 teaspoon orange blossom water

3 drops of orange gel food coloring

INGREDIENTS - For the Ganache

12 ounces dark chocolate, chopped

3 tablespoons unsalted butter

1/4 cup heavy cream

1/4 cup Cointreau or other orange flavored liqueur

1/4 cup brandy

Zest from one orange

METHOD - For the Cookies

1. Using a food processor, pulse 140 grams of almond flour with 130 grams of confectioners’ sugar until it is smooth and fine; about 10 1-second pulses. Be careful not to go so far as to turn it into almond butter.

2. Sift almond flour mixture into a separate bowl, discarding any large chunks that remain in the sieve. Set almond flour mixture aside.

3. Clean the bowl and the whisk attachment of a stand mixer by wiping them down with white vinegar. Allow to dry.

4. Add 100 grams of room temperature egg whites into the very clean bowl of your stand mixer.

5. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar until you have moderately stiff peaks. This will take several minutes.

6. Add the vanilla, orange blossom water and food coloring and continue to beat until stiff peaks form. You should be able to invert the bowl without anything falling out!

7. Using a flat spatula, gently fold in the dry ingredients by hand, 1/3 at a time, just until fully incorporated. The final mixture should look like flowing lava, and be able to fall into a figure eight shape without breaking.

8. Spoon mixture into a piping bag with a medium-round piping tip and you’re ready to start piping.

9. Pipe one-inch dollops onto a rimmed baking sheet lined with parchment paper.

10. Tap baking sheet on counter several times to release air bubbles.

11. Allow to sit for 40-60 minutes before placing in oven. They should be air dry to the gentle touch of your finger.

12. Bake at 300 degrees for 12-15 minutes.

METHOD - For the Ganache

1. Chop chocolate into chocolate-chip sized pieces and place in a glass bowl with 3 tablespoons butter.

2. Place bowl of chocolate and butter on a pot of gently simmering water. Be sure that the bowl is resting so that the bottom of the bowl is not coming in direct contact with the water.

3. Melt chocolate and butter stirring occasionally. Remove from heat.

4. Whisk in a 1/4 cup each of cream, Cointreau and brandy.

5. Stir in zest of one orange.

6. Allow ganache to cool until it is thick enough to hold shape when piping.

7. Spoon ganache into a piping bag with a large round piping tip and pipe a swirl of ganache onto a cookie.

8. Place another cookie on top to make a sandwich. Continue until all your macarons are formed.

9. Enjoy right away or store in the refrigerator in an air-tight container for up to 5 days.