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Recipe:
Approximately 30-35 macarons
120g almond flour
200 g confectioners sugar
1 tbsp cocoa powder
100g egg white (aged- about 4-5 days separated from the yolk and refrigerated. Covered in a saran wrap/ Tupperware)
1/4 tsp egg white powder
20g granulated sugar
Pinch of salt
1/4 oz Red icing Color
Wilton #12 tip
1) Mix the almond flour, confectioners sugar and cocoa powder in a food processor. You can pour everything into the processor and then mix the content with a butter knife before turning it on.
2) Sift the ingredient
3) Microwave the egg white at 15 seconds at high to further thicken the egg white. Make sure that the egg white is not cooked.
4) Place the egg white in a mixing bowl and sprinkle the salt.
5) Whisk at low speed until becomes foamy.
6) Add in the egg white powder.
7) Add in granulated sugar gradually and continue to whisk until it turns soft peak.
8) Add in coloring and continue to whisk until it is between soft and stiff peak (medium peak). You don't want it to be too stiff.
9) Add in the almond mix gradually and fold until the batter is evenly mix. Avoid mixing like crazy because that will create bubbles. (I know, it is very tempting to do that)
10) Put in piping bag and pipe them an inch apart.
11) Let it sit between 30-60 minutes
12) Bake at 315 F for 15 minute at the lowest shelve.
Snowflake is made with fondant & snowflake plunger that you can find in "Macaron Supplies" on the left tab.
Cream Cheese Filling
85g organic confectioners sugar
2 oz Natural cream cheese (soften)
3 tsp organic butter (soften)
1/4 tsp of vanilla essence
Pinch of salt (if using unsalted butter)
1) Mix cream cheese, butter, salt and vanilla essence in a mixing bowl
2) Add confectioners sugar gradually and continue to mix evenly
3) Pour into a piping bag
Good News!! This Velvety Christmas macaron is now on SALE in my Etsy Store. Ships to US only. Perfect gift that is LESS than $10!
This post is submitted to the Mac Attack #25 The End of the Year: Seasons & Holidays
Other Christmas cookie recipe:
These are stunning. I love the snowflake design.
ReplyDeleteThank you Lora :)
ReplyDeleteAre you sure this was the correct batter? I never use egg white powder, but the batter ended up VERY liquidy. I've made macarons befor eand the batter was just so drippy that i didn't even get a chance to hit the baking pan against my stove top so that the little peaks would go down, they were basically like liquid.
ReplyDeleteMy other question would be the 20g of granulated sugar. Isn't that too little because the egg whites don't stiffen as much?
Hi Sam,
ReplyDeleteI'm sorry to hear that the macarons didn't turn out the way it should be. I've been using this recipe many times and it works fine. Except for 2 weeks ago when the macaron batter was fine but the macarons came out wrinkly from the oven. I wasn't sure what was wrong and tried it 3 more times with the same results. Until I ran out of egg whites (the egg whites that I aged for 3 days) so I had to buy a new carton and amazingly the macarons were fine. So my guess is the eggs because everything else I was doing exactly the same in terms of recipe and days of aging the eggs. I have no idea what happened but it was the same brand of eggs that I always use. Yes, it can get really frustrating when making this goodies.
How many days do you age your eggs? I notice that the longer I age it (especially if I leave it out on the counter) it tends to get too watery. The egg white powder acts as a stabilizer for the meringue. The purpose of aging the egg white is to evaporate any excess water because too much water in it will break the protein bonds which in turn breaks the meringue. The egg white powder helps in making a drier meringue. Sometimes meringue is stiff and starts to get watery again. The salt that you sprinkle right before you whisk will help the meringue to stay as it is.
I started off the recipe with 30g of sugar and it was a little too sweet for my taste so I reduced it by 5g each time while still experimenting. I find that anything less than 20g will cause problems with my meringue. If I could reduce it more I would, lol.
When you say that the batter is very liquidy, do you mean after you mix it with the dry mix? Or the meringue is not stiff enough? If it gets too liquidy after you mix with almond flour+confectioners sugar, you probably over mix. Try to mix it for a shorter amount of time. If it is egg white that is not turning stiff, then try adding egg white powder. Keep me posted how this go.
Oh wow! The fondant snowflakes are simply stunning :-) I need to get myself a plunger - they are literally the icing on the macaron!
ReplyDeleteHi thelittleloaf,
ReplyDeleteThank you. Yes, fondant is an easy and fun way in decorating macarons. Have fun with it :)
These are gorgeous and look so festive. You must have got a lot of orders for them recently.
ReplyDeleteGorgeous! I love the snowflakes and how you packaged them!
ReplyDelete