French Macarons

1. Prepare: Begin with getting your egg whites to room temperature for a day**. Also, use a glass or metallic bowl, because the meringue cannot mix with fat, and there's often a greasy layer on plastic bowls.
2. Dry ingredients: Next, mix almond flour and powdered sugar in a food processor for a few seconds, sift this into a new bowl.
3. Make merignue: In a stand mixer or a hand mixer, whip the egg whites (in a glass or metallic bowl) until frothy, then gradually add the sugar 1 tbsp at the time, until you get a gooey meringue with soft peaks. Mix in gel food coloring of choice, in this case, pink. Then beat until stiff peaks.
4. Macaronage: Fold the egg white mixture with the almond flour mixture using a spatula until it's smooth, shiny and flowing, known as macaronage. The batter should be runny and shiny, and flowing slowly off the spatula. Test the batter by making ribbons in the batter and the ribbons should sink into the batter after 10 seconds or so.
5. Pipe it: Prepare a piping bag with a round tip. Add the batter. On parchment lined baking sheet, pipe macarons by keeping the tip still and just pipe in a still motion. I made circles on a parchment paper to keep as a reference underneath.
6. Let them rest: Take the tray and carefully drop it onto the tabletop to release any air bubbles. You should do this a couple of times. Let the macarons rest for 30 minutes before baking. This will give them a film that will make a crunchy top and forces the macarons to rise up instead of out during baking and will give the macaron its 'feet'.
7. Bake: Pre-heat oven to 300F (150C). Bake for about 18 minutes. Let cool completely on the baking sheet.

Peppermint Filling

1. Melt white chocolate in the microwave on 30 second intervals, stirring in between each interval. Mix cream cheese and butter until smooth, stir in slightly cooled melted chocolate and powdered sugar. Add peppermint extract. Peppermint can be overpowering, so start out with just a little. Once it's smooth, get it into a piping bag with a round tip and place in the refrigerator until completely cold.  

Mocha Filling

1. Melt the dark chocolate with 1 tsp coffee and 1 tsp of coffee liqueur and a little cream. Once smooth, add to a piping bag with a round or star tip. Let cool a little.

Assemble

1. Take two similar sized macarons, and pipe a tiny bit of mocha filling onto the center of one of them. Take your peppermint filling and pipe around the mocha filling. Press the other macaron on top of the filling to spread it evenly in the macaron.
2. Keep macarons in the refrigerator for about 4 days.