Make the Ganache
Place white chocolate and heavy cream in a microwave-safe bowl.
Heat for 1 minute in microwave, then let sit 5 minutes.
Stir in peppermint extract until smooth.
Chill in fridge.

Make the Macarons
Prepare piping bag with round tip and line baking sheet.
Pulse almond flour and confectioners sugar in food processor until fine.
Sift mixture into a bowl.
Beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar while beating until stiff peaks.
Add vanilla extract and mix.
Fold one-third egg whites into almond mixture, then fold in remaining in two additions.
Fold until batter flows in ribbons.
Paint red streaks inside piping bag if desired.
Fill bag with batter and pipe 1½-inch circles on baking sheet spaced ½ inch apart.
Tap baking sheet five times and pop bubbles.
Let rest 30-60 minutes until dry skin forms.
Preheat oven to 300˚F (150˚C).
Bake 15-18 minutes until macarons don’t move when tapped.
Cool completely before handling.

Assemble
Match shells by size.
Pipe ganache onto one shell, sprinkle with crushed candy canes, then sandwich.
Store in airtight container and chill in refrigerator 24 hours before serving.