Holiday Macarons

holiday macarons 3 2010 Holiday MacaronsOf course, we couldn’t pass this holiday season with some French Macarons! Here are my recipes for the 2010 Holiday Macarons. I didn’t go overboard this year like I did last year when I made like seven different flavors! Just two, but scrumptious! The flavors are Holiday Red fruits and Mexican Hot Chocolate. For whatever reason, I used the French Method for these. For the Red Fruits, I added the fruit element to the shell instead of the filling. You can purchase freeze-dried fruits from most supermarkets these days and pulverize them in a food processor or grinder. Alternately you can purchase fruit powders at a health food store or online. Nuts Online is a pretty good source for both.

Holiday Red Fruits Macarons

3 large egg whites, aged 24 hours

1/8 tsp cream of tartar (optional)

4 Tbsp granulated sugar

2/3 C almond flour

1 1/2 C powdered sugar

2 Tbsp of powdered strawberries, raspberries, cranberries and cherries (or any other red fruits you choose)

Powdered red food coloring (optional, the powdered fruits should give you a nice  pink coloring by themselves)

1/2 C Swiss buttercream flavored with vanilla and 1 1/2 tsp ground cinnamon

Mexican Hot Chocolate Macarons

3 large egg whites, aged 24 hours

1/8 tsp cream of tartar (optional)

4 Tbsp granulated sugar

2/3 C almond flour

1 1/2 powdered sugar

3 Tbsp cocoa powder (Dutch-processed)

1 tsp ground cinnamon

1/8 tsp ancho chile powder

1/8 tsp ground cayenne

1/2 C French Chocolate buttercream

Double up your baking sheets (should be at least 18 gauge) and line with parchment. Make circle templates if needed. Prepare pastry bags with round tips (#806-#809 should do). Cover the tip tightly with saran and place the bag in a large glass with the sides draped down. Pulverize your almond flour and powdered sugar together in the food processor. Sift into a bowl with either the powdered fruits (and/or food coloring) or the cocoa and spices.

In a mixing bowl, place the egg whites. Add the cream of tartar if using. Beat until foamy. Start adding the granulated sugar gradually until completely dissolved (you may have to stop and clean down the sides with a rubber spatula). Beat until stiff and glossy, but not dry.

Gently fold in the almond sugar mixture with quick and light strokes. Make sure everything is incorporated well, with no almond or meringue streaks. When you let a flap of batter fall back, it should rest on the batter and gradually disappear. The color shouldn’t be light or whitish, but it shouldn’t be very dark and almost translucent either. It should look like a solid opaque color.

Transfer batter to piping bag. Remove plastic wrap and pipe circles (about 1.5 inches) onto the parchment. Give the pan a couple of good taps. Let the shells rest for about 15 minutes (if you need more than one baking sheet for your batch, just pipe one sheet and let rest; when they go in the oven, pipe the next bunch. When the first sheet is done, the next sheet will be ready to go in). Preheat the oven to about 325 degrees. When the shells are fully rested, place one baking sheet in the oven and bake for about 15-20 minutes. You can quickly open the oven after about 8-10 minutes, to make sure their feet are forming nicely. If the feet are growing too fast lower the temp a smidgen. Cool on a rack and pipe with buttercream. Refrigerate in an air-tight container for two days. Enjoy!

Articles you might like:

Comments are closed.