Merry Christmas everyone! I hope you’ve had an amazing Christmas eve get together with those closest to you. And for those on the west coast, I hope the preparation is coming along just fine. I was meant to put this post up just before Christmas but unfortunately got overwhelmed with last minutes preparation.
It must well be over 3 years ago. We bought one of those macaroons mat from the internet. Based on the reviews, the whole macaroons making process would be one easy thing. We would only have to pipe the mixture on the mat and put it in the oven et voila. That was the theory or at least how it was being sold to us. So I did just how it was written on the package. What happened next was just a monumental disaster. The macaroons were uneatable, doughy, and gluey.
To this date this was my first and last attempt at making macaroons. It wasn’t from lack of convincing from my husband. On a daily basis he would send me videos or blogs with macaroons. For three long years I resisted. There was no point of attempting them if it wouldn’t be eatable. Then my husband’s aunty started making them. And they were really good. In the back of my mind I thought if she can make them then so could I.
With my parents around for Christmas I thought it was the perfect occasion to try my first successful macaroons bake. Traditionally, in Polish families, Christmas is a time for rejoicing and sharing. And by sharing I mean sharing a lot of sweets. Ideally we would have a tray of shortbread cookies—called ciasteczka na święta. The week prior we would kick off the whole process to ensure that everything is ready on time. This year I thought I would add macaroons to my plate.
So along with the amaretti, kołaczki, rogaliki, ciasteczka waniliowe, ciasteczka maślane z dżemem, and pierniczki I’ve added a non-traditional green macaroons with chocolate. The whole process was just so emotional and fulfilling. Having the chance and opportunity to work alongside both my parents was really great. And the fact that my daughter joined in to perpetuate the tradition was amazing. How I can continue this tradition moving forward.
Anyway I’ve tried to be really christmassy with the set up. I hope you are inspired by this post and can make your macaroons as fun and christmassy as you feel best.
I hope you enjoy it.
Bon appétit!
INGREDIENTS
Macaron Shells
- 1 1/2 cup (150g) ground almonds
- 1 1/4 cup (150g) powdered sugar
- Green food colouring
- 55g egg whites (from about about 2 small eggs)
- 55g egg whites (from about about 2 small eggs)
- pinch of salt
- 3/4 cup (150g) granulated sugar
- 2 1/2 tbsp (38ml) water
Dark Chocolate Ganache
- 130 g dark chocolate (4 1/2 oz)
- 130 mls cream (1/2 cup)
- pinch of sea salt
METHOD:
- Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1 cm) ready. Preheat oven to 150C. Grind together the powdered sugar with almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
- In a small bowl place 55g egg whites and a pinch of green food colouring. Beat together until well combined. Pour the whites over the sieved almonds. Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
- In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 112C start whipping the egg whites. When the syrup reaches 118C pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
- Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
- Transfer the mixture to the piping bag fitted with a 1 cm plain tip. Pipe the batter on the parchment-lined baking sheets in 2.5 cm circles, evenly spaced 2 cm apart.
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles.
- Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
- While the macarons are cooling make the ganache. Place the cream in a small saucepan and bring to a boil over a medium heat. Remove from the heat and add the chocolate and leave to sit for a minute. Add the sea salt and whisk to combine. Leave to cool at room temperature until the ganache is a spreadable consistency and not too runny. Once completely cooled fill with chocolate ganache and refrigerate, covered, for 24 hours to allow the flavours to fully develop.
- Place the chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together. Refrigerate for at at least one day before serving, to meld the flavours. Serve macarons at room temperature.
