These make a thoughtful little gift or a perfect addition to Christmas dessert. If you give these a go, you are sure to impress!
It's your turn!
Christmas pudding macarons Italian meringue brandy buttercream
300g caster sugar
112g water
300g ground almonds
300g icing sugar
1.5 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
15g cocoa powder
1 tsp brown food colouring
2 x 120g egg whites (at room temperature)
Italian meringue brandy buttercream
300g caster sugar
112g water
120g egg whites
337g unsalted butter
30g brandy
Put the sugar and water in a saucepan over low heat and stir until sugar is dissolved. Increase the heat and boil until it reaches 118°C. Add food colouring.
When it is getting close to the temperature put 120g of egg whites into an electric whisker and whisk until frothy.
Once the sugar syrup has reached the right temperature add it to the egg whites in a steady stream while whisking. Continue whisking until warm, about 8 minutes.
Put the almond meal, icing sugar, cocoa powder and spices in a food processor and process to a fine powder, then sift into a large bowl.
Add the extra egg whites to the dry ingredients and then add the meringue and use a large spatula to fold them through until combined.
Continue mixing until the mixture fall of the spatula slowly.
Transfer mixture into a piping bag with a 7mm round nozzle, pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays. Set the trays aside for 30-60 minutes or until a light skin has formed and the shells are not sticky to touch.
Bake the shells in a pre-heated oven of 135°C for 15 minutes, until they have a firm outer shell.
Carefully remove shells from the tray after 2 minutes and set them aside to cool.
For the Italian meringue brandy buttercream Put the sugar and water in a saucepan over low heat and stir until sugar is dissolved. Increase the heat and boil until it reaches 118°C.
When it is getting close to the temperature put 120g of egg whites into an electric whisker and whisk until frothy.
Once the sugar syrup has reached the right temperature add it to the egg whites in a steady stream while whisking. Continue whisking until warm, about 8 minutes.
Add small lumps of butter and continue mixing until the mixture becomes thick and creamy
Add the brandy and mix until combined
Once the macarons are cool pipe a generous amount onto one macaron shell and sandwich with another.
Decorate with white chocolate and coloured gel.
Enjoy!
Eat sweet, be sweet :)
Recipe adapted from: http://www.craftstorming.com/
