Skip to main content

PEPPERMINT MARCARONS!

This recipe comes form www.studiodiy.com .  These looked very nice and festive!




peppermint-macaron-step-by-step-tutorial-stacy-able-photography




Ingredients

200g almond flour
200g powdered sugar
80g egg whites
80g egg whites
200g regular sugar
80 ml water
1 vanilla bean pod, seeds scraped out
2-3 drops of peppermint extract
Red food coloring (optional)
Crushed Candy Canes (optional, for finishing)

Directions

Heat oven to 355F
Separate egg whites ensuring there is absolutely no egg yolk. You may set the egg whites aside for 2-3 days in a refrigerator to “age”.
Measure out egg whites into two small containers with 80g in each.









Measure out almond flour and powdered sugar; add to food processer or spice grinder and pulse. Once the sugar and almond flour is a fine texture, sift 2 times; add
the vanilla seed scrapings, peppermint extract, and 80g of egg white, set aside.





macaron-step-by-step-tutorial-step-by-step-photography-food-processor macaron-step-by-step-tutorial-stacy-able-photography





Cook sugar with water in a pot over medium heat with candy thermometer. Gently swirl the water and sugar a few times so it cooks evenly. When the temperature reaches 230F take the pot off the oven.
While sugar is cooking, Begin whipping the other 80g of egg whites with stand or hand held mixer. When eggs are in a soft peak drizzle the 230F hot sugar syrup down the bowl in a thin stream and continue beating until you get a firm, shiny meringue.






macaron-step-by-step-tutorial-stacy-able-photography-cook-sugar macaron-step-by-step-tutorial-stacy-able-photography-meringue





Pour half of the almond/powered sugar ingredients into meringue and stir ensuring you scrape the sides and bottom. Add the second half and stir. Note: do not over stir. You want the batter to look like a thick magma that when dropped in the bowl slowly absorbs into batter. Over stirring creates flat, pancake, cracked cookies.
Place parchment on a cookie sheet and trace 1 inch circles on the parchment then flip the parchment as you do not want pen marks on the cookie.










In a pastry bag use a plain round tip and pipe out circles on your parchment. You can create swirled color by adding a few drops down the side of the pastry bag or a solid color by adding a few drops of color while mixing the egg white/almond/sugar ingredients. Once you have your circles piped, firmly hold the cookie sheet and rap the sheet against a counter a couple times. This is done to help form the foot/pied bottom of the macaron.




macaron-step-by-step-tutorial-stacy-able-photography-pipe-macarons-swirl




Let the dough sit for 15-30 minutes to form a soft non sticky shell.
Place in oven for 11 minutes and put a wooden spoon or chopstick in the door to let some heat escape. Note- this will produce a slightly chewy Macaron which is traditional without browning the cookie. If you’d like them done slightly more you can cook at 300 for 20-25 minutes.
Once cookies are done, pull them out of the oven and let them cool. Do not remove from parchment until cool as they may stick. Pull up the corner and gently peel from the Macaron or use a metal spatula to gently remove shells.
To complete the cookie, make a simple butter cream and add a few drops of flavoring. For this recipe, we used a few drops of peppermint extract. Spoon icing onto macaron shell and gently press the two sides together.




macaron-step-by-step-tutorial-stacy-able-photography-fill-with-buttercream



Roll the cookie into crushed candy canes.




macaron-step-by-step-tutorial-stacy-able-photography-crushed-candy-canes



macaron-step-by-step-tutorial-stacy-able-photography-macarons-and-crushed-candy-canes macaron-step-by-step-tutorial-stacy-able-photography-dip-in-crushed-candy-canes






Macaron shells will last 3-4 days if left on the counter. If unfilled you can freeze the cookies then thaw and fill for an instant glamorous treat.







macaron-step-by-step-tutorial-stacy-able-photography-peppermint-macarons macaron-step-by-step-tutorial-stacy-able-photography-peppermint-macaron

Comments

Popular posts from this blog

VANILLA PEACH COFFEE CAKE!!

Did you know that the fruit this summer is supposed to be the best it has been in years? Apparently, fruit loves hot weather. I personally have eaten more peaches and cherries this summer than I have in about five years just for that reason.  As I have been a little overzealous lately buying peaches and cherries I found myself with a few peaches that were going to be too ripe for me to eat on the same day. That is unless I wanted to have them for every meal plus a few snacks. So I decided to make this recipe for Vanilla Peach Coffee Cake.  Vanilla Peach Coffee Cake Adapted from  Allrecipes.com Batter: 2 eggs 1 C milk 1/2 C oil 1 tsp. vanilla 1/2 C  sour cream 3 C flour 1 C sugar 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda Topping: 5 or 6 large peaches, diced. 3 Tbsp. butter, melted 11/4 C brown sugar 1Tbsp. cinnamon 2 tsp. nutmeg 4 Tbsp. flour Vanilla Icing: 1 Tbsp. butter 1 tsp

PRESENT TOPIARY TO DECORATE YOUR PORCH AND FRONT DOOR!

   This comes from www.thatvillagehouse.blogspot.com .  I made something similar a couple years ago, without the pots.  It was about 6 feet high.  I got the inspiration from a Chirstmas dectoration that we bought at Target. This is a very good idea and make a great enterance to your home.  So here's a little something to thing about for next year.  Before you know it December will be here again.  You could also do something like this for an Easter theme.   Enjoy! A Merry Welcome! So here is my first Christmas project for the year!! I saw something similar at our church's Advent celebration & pretty much straight up copied it. I couldn't help it. It was love at first sight! I plan to make a 2nd stack to go on the other side of my door, so I'm not completely done, but I thought I would share it with you anyway. I started with 3 different sized boxes...9, 12 & 14 inch cubes. I used an ice pick to punch holes in each of them so that I could run

SAPPORO SNOW FESTIVAL FROM JAPAN!!!

     The Sapporo Snow Festival is a famous festival held annually in Sapporo, Japan, over 7 days in February.  Currently, Odori Park, Susukino, and Tsudome are the main sites of the festival.  The 2011 Yuki-matsuri dates are February 7th to the 13th.    The festival is one of Japan's largest and most distinctive winter events.  In 2007, about 2 million people visited Sapporo to see the hundreds of snow statues and ice sculptures at the Odori Park and Suskino sites, in central Sapporo, and the Satoland site.  The festival is thought to be an opportunity for promoting international relations. The International Snow Sculpture Contest has been held at the Odori Park sit since 1974, and teams from various regions of the world participate.      The subject of the statues varies and often features as event, famous building or person from the previous yer.  For example, in 2004, there were statues of Hideki Matsui, the famous baseball player who at that time pl