Ho ho ho - Merry Christmas! Although it wouldn't be December without having a go at some festive macarons would it? This month I've got in the holiday spirit with a Christmas pudding macaron recipe! Since I'm not a fan of fruit cake myself, these little treats have been made with a cocoa based meringue and filled with Nutella chocolate spread, topped with icing sugar and marzipan holly.
(Makes 12 medium or 24 mini)
♥ Two egg whites, preferably aged for 1-3 days in the fridge♥ 75g caster sugar
♥ 70g icing sugar
♥ 20g cocoa powder♥ 75g ground almonds, sieved until fine
♥ Dark brown food colouring
For the filling and topping
♥ Nutella, or similar hazelnut chocolate spread
♥ Icing sugar, mixed with a dash of water to make a thick glaze
♥ Red and green food colouring
Equipment; electric mixer, sieve, baking tray, macaron mat, piping bags, spatula, holly cutter.
Simply make your macarons as below in my guide, however instead of 90g icing sugar you use 70g icing sugar and 20g good quality cocoa powder.
Top with your thick icing and marzipan decorations!
I'm adding this to the We Should Cocoa chocolate recipe round up with a rather apt Christmas theme. The link up, which was created by Tin & Thyme is being hosted by Munchies and Munchkins! I've also added it to Baking Queen 74 Lucy's Perfecting Patisserie link up with a festive theme too!