It’s been a while since I made my last food blog .I’ve been busy and stressed in school due to projects and finals.But well here I am writing a new recipe for Christmas! It’s the time of the year so why not give them something that will make their Christmas worthy all through out. I am also experimenting more Christmas-Themed flavors in each desserts because I am thinking to sell them out before the holiday end. Well here is one of my experiment dessert. Feel free to try them as I share it.
Ingredients: (Makes about at least 12 pairs of macarons)
3/4 cups of almond flour/meal
1 cup of powdered sugar
2 large egg whites
2 tbsp of granulated sugar
1 tsp of peppermint extract
Food Coloring Gel (Optional: Color of your choice)
1/2 cup of unsalted butter
1/2 cup of icing sugar
2 tsp of peppermint extract
1 tbsp of heavy cream
Line in your parachment paper on to your baking trays. In a food processor,Put the almond flour and your icing sugar then pulse it until it becomes a well-fined powder
In a large bowl with a large sifter on top, Put the processed powder (Almond and Icing Sugar) on to the strainer and sift them until there is no more lumps on the sifter. In a stand mixer or large bowl with a hand mixer, Put in your egg whites and beat them until it gets frothy.Add in the granulated sugar a tablespoon at a time, Beat it until it get soft peaks. Add in your food coloring gel of your choice and peppermint extract into your egg mixture and beat them until it get stiff peaks. Put the dry mixture in to your egg mixture half at a time then fold it gently (approx. 15 strokes). Add in again the other half mixture then fold it until it has a molten lava consistency. (Another 15~20 strokes so all in all you have 30~35 strokes depending on the consistency of the mixture)
Put the mixture into a pipping bag fit in with a small round tip. Pipe in your macaron shells in about 3cm in diameter. When you are done pipping them, Bang the tray a few times to release some air bubbles to it. Let them sit for about 20 minutes or an hour until your shells developed a hard skin on the top (Once you touch the piped shells, it doesn’t stick anymore)
While waiting for the shells to dry, Preheat your oven to 275ºF. When your shells are already dry, Bake them in the oven (middle rack) for about 12~15 minutes. When its done, Let them cool for about 4~5 minutes. Remove them gently from the parachment paper then place them to a plate or tray.
Beat the butter until it gets creamy. Add in your peppermint extract and powdered sugar into the beaten butter then beat it until it gets incorporated. Put it into the pipping bag fit in with a small round tip or you can just cut the tip of the bag.
Pair the macaron shells by its sizes. Let the other pair of your shell turn upside down. Put a generous filling to the upside down shell.Sandwich the cookie together. Refrigerate them in 24 hours before serving.