Hello everyone! The holidays is my absolute favorite time of year. So I thought o should celebrate with you guys every day and we could do a countdown to BAKING Christmas. For the next 24 days I’ll give you a new Christmas recipe from lots of other websites to help you prepeare. This is so you can experience many other sites and maybe find some new favorites. (There may be one from me once or twice also). Then on Christmas Day, I’ll give you guys a delicious recipe I love making with my family. I hope you guys enjoy counting down the days till Christmas with me!!!
To start you off I have delicious Candy Cane Macarons from Lindsay over on Sprinkles for Breakfast. I’ve absolutely fallen in love with her site, and I think you guys will too!
Lindsay’s Candy Cane Macarons Recipe-
1 1/2 cups powdered sugar
1 cup + 2 tbs almond flour
3 eggs whites
1/2 cup sugar
Red food coloring
Peppermint Buttercream Filling
1/2 cup salted butter
1 3/4 cup powdered sugar
1/2 teaspoon milk
1/4 teaspoon peppermint extract
1/4 cup crushed candy canes
For the shells:
Preheat oven to 325 degrees and prepare a baking sheet lined with parchment paper.
In a medium bowl, sift almond flour and powdered sugar together. Set aside.
In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
Lower the mixer’s speed to medium and add sugar.
Put mixer back on the highest speed and beat until they form stiff peaks.
With the mixer still on high speed, add food coloring a few drops at a time until you get desired color.
Take bowl off of mixer and add almond flour/sugar mixture.
Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
Prepare a pipping bag with a round tip with about a 1/4″ opening (wilton tips #9, #10 and #11 should work) and fold down the bag halfway. Pour a little bit of red food coloring in a small bowl and use a lollipop stick or cocktail stirrer to draw lines up the side of the bag. (Pictured above)
Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.
Pipe 1 1/2″ circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out. Repeat with remaining batter.
Let them rest for 30-45 minutes or until they form a skin.
Bake for 10-12 minutes, or until they are set.
Let cool before peeling them off the parchment paper.
Match macarons according to size so they are each in a pair.
for the buttercream:
In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
Add powdered sugar, milk, and peppermint extract and mix until light and fluffy.
Put buttercream in a piping bag fit with a round tip. Pipe a small dollop of buttercream in the center of one side of each pair of macaron shells and sandwich them together.
Sprinkle crushed candy canes around the filled part of the macaron.
*Makes about 25 macarons
From Bern- Macaron Templates from ‘The Macaron Master’ (I thought having these might make your life a little easier. Just fill up a pastry bag fitted with a round tip (I like to use a number 12), or simply fill a ziploc bag with the corner sniped off and start piping!