Christmas Macarons

Hi guys!

It is with great pleasure and a little bit of proudness that I share today’s recipe: Christmas themed Macarons! I absolutely love the way they’ve turned out! Pure Xmas bliss πŸ˜‰

Christmas themed Macarons Recipe

As you know, I’m a big fan of Cupcake Jemma. Who? Jemma, owner of the Crumbs & Doilies Cupcake Bakery in London. I’m telling you, she’s good! I was planning a future trip to London and that was the first stop on my wish-list πŸ˜€ So what I was trying to say is that Jemma shared a Masterclass video on how to make Macarons. It’s pretty fool proof because look how these turned out! #perfection πŸ˜‰

Reindeer Christmas Macarons

Since it was my first try ever, I didn’t go for anything too fancy. You can totally adapt the flavours and colours to your taste. Feel free to go all out! If you do want to make snowmen, I would recommend to use a bit of white food colouring paste. I didn’t and my macarons became slightly ivory, just like the colour of almonds. No problem to me, but white snowmen would have been better…

What we need:

  • 205 g icing sugar
  • 190 g almond powder
  • 144 g egg whites (+- 4 large eggs)
  • 190 g caster sugar
  • 60 ml water
  • food colouring (optional)
  • sprinkles (optional)
  • black & gold decorating pen (edible)
  • food processor (optional) I used the Braun Multiquick 9
  • filling: chocolate ganache, curd, buttercream, … I went for a mocha buttercream because I had some left from my Javanais
  • piping bag + 1 cm diameter round piping nozzle
  • macaron template (you can find it online)
  • baking sheets
  • parchment paper
  • plastic wrap
  • saucepan

Snowman Christmas Macarons

How to:

  1. Sift the almond powder and icing sugar
  2. Put in the foodprocessor and mix for a couple of seconds. Repeat if necessary until they are super fine. This is just to make the mixure extra fine, don’t worry if you don’t have a foodprocessor.
  3. Add half of the egg whites to the powder
  4. Gently mix until combined
  5. This is where you would add the food colouring
  6. Wrap with plastic to prevent from drying out
  7. Whip the other egg whites
  8. In a saucepan, add water and sugar and bring to a boil
  9. The sugar water must be 118Β°C to make a perfect Italian Merengue but I just followed my gut…
  10. Slowly poor the sugar water in the whipping egg whites. Make sure you let it drip from the side of the mixing bowl instead of pooring it directly in the egg whites.
  11. Mix some more until the Italian Merengue is super glossy
  12. If you take out the mixing tool, reverse it and the egg whites are stable but do flop over, it’s ready
  13. Add 1 spatula of Italian Merengue to the mixture with almond powder and icing sugar. Mix until combined
  14. Add the rest of the Italian Merengue and gently fold it in. Make sure to leave enough air in the mixture
  15. Line your baking sheets with parchment paper
  16. Place the macaron template underneath the paper to have a guideline
  17. Fill the piping bag with the mixture
  18. Pipe small rounds whilst holding the piping bag completely vertical
  19. Try to flick off the mixture as you end each macaron, this prevents peeks
  20. Tap each side of the baking sheet to make any air bubbles come to the surface and to flatten the macarons
  21. You can “fix” the air bubbles using a toothpick to smoothen the macarons
  22. If you want to have sprinkles on top of your macarons, this is where you would sprinkle them
  23. Let the macarons sit for 30 minutes. If you can touch them without having any macaron on your fingers, they’re ready to bake!
  24. Preheat the oven at 160Β°C
  25. Bake for about 15 minutes
  26. Let them cool off the baking sheets. This will prevent them from baking further
  27. Flip half of the shells
  28. Draw some cute reindeer or snowmen faces on the shells using your black and gold edible pencils
  29. Pipe a blob of filling, just enough to cover the whole macaron, on the flipped shells
  30. Place the other shell on top and gently press down to spread the filling and make both shells stick
  31. Leave them in the fridge for 1 – 2 days before serving. This would make them even more perfect!

Christmas Themed Macarons

I hope you guys like them! Have you ever made Macarons before?
I’m taking these to my favorite party: Fiesta Friday!

Have a delicious day ❀
xxx Sarah

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