Christmas is just around the corner! It feels go to be back home- with the spirit of Christmas -as I will be making more creations that I have imagined and planned during the days when I am still studying at my University far away. I am planning to make some macarons that are inspired by my close friends. They have been a blessing to me as we helped each other through our ups and downs. I never regretted having them for who they are as we cope up our stresses in the University that we were to study on. Thank you for being there guys! 😍😍😍😍 Here are some appreciation post from my friends and memorable photos as the semester and the year ends!
Appreciation post from @kathrinejan.dy 😍😍
Appreciation post from @randyapasion 😍
Feel free to have my recipe if you are interested, I will be listing down the recipe and full procedure
You will need the ff:
For the Paste:
150g of almond flour
150g of icing sugar
110g egg whites (divided for the meringue and paste)
For the Syrup:
150g of granulated sugar
36g of water
Black, Red food coloring (for the designs)
Procedure: (Prep Time: 1 hour and 30 minutes)
Preheat the oven to 275°F, Prepare two baking trays lined with parchment paper or Silpat
In a large bowl, sift together the almond flour, and icing sugar. Add half of the egg whites. Mix the mixture until it forms into a paste.
In a large saucepan, Place in the sugar and the water. Mix the mixture until it is combined then heat the saucepan until it reaches 240°F. Meanwhile, In a stand mixer, Add the other half of egg whites then whisk until it gets foamy.
Once it reaches 240°F, carefully pour the mixture in the foamy mixture in a slow steady stream way. Mix for 5~10 minutes on a high speed until the meringue is glossy and can hold stiff peaks.
After the meringue is formed, Add ⅓ of the meringue into the paste mixture. Fold the mixture until it is incorporated. Add in the rest of the meringue mixture then fold until it forms a lava-liked or ribbon-liked texture.
Place the mixture into a piping bag fitted with a round tip. Pipe 3cm of circles onto the Divide the mixture into 3 different colors leaving a white batter when dividing (A total of 3 colors and a ratio of 5:3:2 which is the ratio of white:black:red)
Using an oval macaron template, Pipe oval shape on the Silpat or baking tray. After finishing the oval shape, Outline the hair of the boy and girl using black mixture. Next, Red for the cheeks, Santa hat and red nose and lastly the white for the eye highlight, outline of the Santa hat, and circles on the Santa hat.
Let it rests for 20~40 minutes until the skin is developed or set in the macaron shells.
Bake the macarons for 15-18 minutes. Let it cool down before removing and filling