Who doesn't love pinterest?? I'm well, slightly obsessed!
A few nights ago I was spending way to much time pinning, and found the most adorable snowflake macarons! Ironically, I was planning on making some vanilla macarons the following day; fate must have brought me and these snowflake macs together!
Duhlicious made her macaron shells a beautiful sky blue piped with white chocolate ganache snowflakes. I didn't have any powdered blue food dye, so went with Martha Stewarts macaron shell recipe and filled them with a vanilla bean white chocolate ganache I created.
They turned out fantastic, incredibly cute and festive! Next year I think I'm going to package them up and give them out as holiday gifts. I would love to get these decadent, and oh so fancy cookies as a gift!
Don't forget to enter my Layla Grayce Giveaway, sponsored by the beautiful Layla Grayce website! They have graciously offered to give one of my readers a Rosanna pedestal! It's beautiful!
Macaron Base adapted from Martha Stewart
Vanilla ganache and royal icing adapted from Epicurean Mom
1 cup confectioners' sugar
3/4 cup almond flour (I made my own almond flour by finding blanched and slivered almonds, pour into a food processor and pulverise them into powder.)
2 large egg whites, room temperature (I left mine overnight in a dark closet)
pinch of cream of tartar
1/4 cup superfine sugar
Pulse the confectioners sugar and almond flour in a food processor until combined. Sift mixture 2 times.
Preheat oven to 375 degrees. With a mixer on medium speed, whisk the egg whites until foamy. Add cream of tartar and mix until soft peaks form. Reduce speed to low, adding the superfine sugar slowly. Increase speed to high and beat until stiff peaks form, about 8 minutes. In 2 separate additions, add the flour mixture into the egg whites, folding after every addition. Be sure not to over work batter. Batter should be smooth and shiny.
Line a baking sheet with parchment paper. Spoon the batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 3/4-inch rounds (1-inch apart) on parchment paper, dragging pastry tip to the side of the rounds, rather then up forming peaks. Rap each sheet on counter top, to release air bubbles. Let rounds rest on countertop for 30 minutes, Reduce oven temperature to 325 degrees. Bake, 1 sheet at a time until crisp and firm, about 10 minutes. After each batch increase the oven to 375 degrees for 5 minutes then bring temperature down to 325 degrees before baking.
Let macarons cool for a few minutes, then transfer to a wire rack.
Find two macarons that are the same size, fill with 1 teaspoon vanilla ganache and sandwich the macaron shells together. Serve immediately, or store between parchment paper and wrap in plastic wrap, freeze for up to 3 months.
3 ounces good quality white chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
1/2 seeded vanilla bean
Pour the chocolate in a medium heat proof bowl, set aside. In a small saucepan over medium heat, combine the heavy cream, butter and seeds of vanilla bean. Bring to a slow boil and immediately pour over the chocolate. Let sit a few minutes (until most of the chocolate is melted) before stirring. Add the vanilla extract and gently stir, until just combined and no chocolate lumps remain. Let cool completely before filling macaron shells.
Royal Icing (for decorating):
2 egg whites
1 teaspoon vanilla
3 cups confectioners sugar, plus 4 tablespoons
blue (or any color) food dye
In a bowl of a standing mixer on medium speed, whisk the egg whites and vanilla together, until frothy. Turn the mixer to lowest setting and add confectioners sugar, 1 cup at a time, scraping down the sides of the bowl after each addition. To find the perfect consistency add a tablespoon of sugar at a time. It may take 1-4 tablespoons, depending on personal preference. Cover until ready to use.
Fill a pastry bag fitted with a size 2 wilton tip, carefully spoon the icing into the pastry bag and pipe snowflakes onto macarons.