The macarons before sprinkles.
I have so many ideas on the Christmas theme food and deco, managed to make a few but way to little compare to what I had scheduled to do due to my tight schedule. I had just tasked a job that only given me a month period to organise a big event which is on mid Jan, so my Christmas theme project will need to end.... :( Hope I able to post those I had made soon,
Recipe adapted from Induige with MiMi
65g almond flour
65g icing sugar
45g caster sugar
50g aged egg whites (app. 2 medium egg whites)
A few drops of green gel color (Do not use liquid color)* I used green tea powder initially wanting to use natural ingredients, however the color came out did not achieve the color we wanted. You can scroll down to the bottom to view those baked with green tea powder.
- Sieve ground almond and icing sugar twice. (the sieving takes a bit more patience for almond powder as it is not easy to sieve, sometimes need to use spoon to stir or press to let it go through the sieve)
- Beat egg white until foamy and sieve icing sugar in batches, add a few drop of green gel color, then change to high speed and beat till peak form (thick and glossy). You may beat egg white to stiffer peak if you prefer a thicker marcaron.
- Then sieve (again) dry ingredients into egg white in two batches and fold mixture well thoroughly with a rubber spatula.
- Place the Christmas tree template on the baking tray, then place the baking sheet on top of it.
- Add batter into piping bag with nozzle tip #1A attached. Then pipe small circles on non-stick baking sheet. (When piping macarons, hold bag straight up from the sheet, with the tip close to the baking sheet. The batter will push itself out in a perfect circle).
- Remove the paper template from underneath the baking sheet.
- Rap the baking trays on the counter a few times to release air bubbles, use a toothpick to prick any air bubbles that appear. Dry the macaron shells for 30 minutes at room temperature or until the skin has developed, to test by touching lightly on the surface of the macaron shells, if no batter stick to your finger means is ready for baking.
- Preheat oven at 160 degree for 10 minutes. Then bake macaron shells at centre rack with one empty tray placing at the lower rack. This is to avoid excess heat burning the base of the marcaron shells. The feet will start to appear in about 3 minutes.
- Remove the (hot) empty rack and place another empty rack on top of the macaron shells and bake for another 8-11 minutes.
- You can test if they are done by touching the tip of a macaron, if its wobbles they are not done. When baking is complete, the shell should not stick to the tray. Put them back to oven for a couple of minutes if you have difficulties removing them from the baking sheet.
- Leave the macaron shells to cool on the cooling rack.
- Pipe cream of your choice onto one macaron shell and sandwich with another half.
This is the Christmas Tree Macarons template that I have created.
These are the macarons used green tea powder.
This is posted at Party Maketsy Blog and Party Maketsy Instagram as well,
a blog that sharing all party related info.
This post is linked at Cook and Celebrate: Christmas 2015
and Zoe from Bake for Happy Kids