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These Pepperoni Pizza Macarons turn a familiar party favorite into a polished savory bite. Tomato-flavored almond shells surround whipped ricotta, pizza seasoning, and a crisp slice of pepperoni. The result feels playful, yet each element has a clear purpose. Serve these savory macarons as an appetizer, cocktail snack, or memorable addition to a game-day spread.

What Are Macarons, and Who Invented Them?

A macaron is a small almond-meringue confection made with egg whites, almond meal, and sugar. Modern Parisian macarons pair two smooth shells around a soft filling. Macarons use finely ground almonds and whipped egg whites to create smooth, round shells with delicate crisp edges and soft, chewy centers. Macarons are often sandwiched with buttercream, ganache, jam, or a savory filling, while macaroons are usually served as individual cookies and may be dipped in chocolate.  They differ from coconut macaroons in ingredients, shape, and texture. Coconut macaroons rely on shredded coconut and form rustic, mound-shaped cookies with craggy exteriors and dense, chewy interiors.

Macaron are an ancestor to an Italian almond cookie from the late 1400s. The cookie reached France in the early 1500s, perhaps through the cooks of Catherine de’ Medici. Filled sandwich macarons developed much later. Parisian pastry makers helped popularize the colorful version known today.

How Do You Infuse the Shell With Tomato Flavor?

Tomato powder gives the shell concentrated pizza flavor without adding liquid. It blends with the almond meal and powdered sugar before the dry mixture meets the meringue. Sifting the ingredients together spreads the tomato evenly and removes stubborn lumps.

The powder also lends a warm red-orange shade. That color helps signal the savory filling before the first bite. Avoid tomato paste, sauce, or juice in the shell batter. Their moisture can weaken the meringue and lead to cracked or hollow macarons.  There is a tomato extract, but I haven’t used it to be able to speak to successful use in this recipe.

Tips for Working With Freeze-Dried Fruits and Vegetables

Freeze-dried produce brings strong flavor and natural color without the moisture found in fresh purées. I am a huge advocate for putting flavor in the shells.  To do this, I often use freeze dried fruits and vegetables.  Make sure to grind the whole pieces into a powder, then sift well. Fine particles create smoother shells and distribute flavor more evenly.

However, not all of them are the same and perform the same.  Apples, pears, peaches, and strawberries are light and airy when ground into powder.  But fruits like bananas, cranberries, and blueberries are a little denser and don’t grind as well.  It comes down to sugar and fruit structure. 

Bananas and pineapples are higher in sugar so they’re harder to freeze dry.  But fruits like blueberries and cranberries have a different structure that makes it more difficult to freeze dry them.  They both have a thick waxy cuticle, or a thin protective layer, that traps moisture.  Both fruits and others like them can take up to 48 to 52 hours longer to freeze dry.  Which makes their powder denser and have more moisture.

No matter what fruit, mor vegetable, you grind up, make sure to keep the powder sealed until needed because it absorbs humidity quickly. For those denser fruits and vegetables, make sure to freeze the powder briefly before using it.  This helps to solidify any residual moisture. I should have followed this advice when making these macarons.  Make sure to work quickly and sift everything while the powder is cold. Begin with a modest amount and account for it in the dry mixture. Too much powder can make macaron batter stiff. Test highly acidic or fibrous vegetables in a small batch before scaling the recipe.

Fillings for Savory Pepperoni Pizza Macarons

A well-planned filling holds its shape and gives each shell a clean finish. Part-skim ricotta creates a fresh, mild base that lets tomato and pepperoni stand out. Drain any visible liquid before mixing. Beat the ricotta with softened butter until the filling looks smooth and airy.  Add pizza seasoning and salt gradually. Stream in the half-and-half only as needed. The finished mixture should hold a defined peak. Chill it briefly if it feels loose, then transfer it to a piping bag fitted with a round tip.

A whipped Parmesan or Asiago mascarpone would be delicious.  Try whipping some sun-dried tomato pesto with mascarpone or tomato jam with ricotta for a different filling option. For extra crunch, bake small mounds of finely grated Parmesan or Asiago until golden, then cool them into crisp rounds that fit inside the shells. Cut slices of mozzarella, provolone, or Romano into rounds. 

Another option is to melt a thin, even layer of provolone, mozzarella, cheddar, or an Italian cheese blend on parchment. Let the cheese cool until firm, then cut it into neat rounds with a small cookie cutter sized to the macarons.  Be sure to blot away excess oil before assembly and use only one thin cheese round per macaron so the filling stays balanced. Keep creamy fillings thick enough to pipe. Avoid watery pizza sauce because it quickly softens the shells and can seep around the edges.

Piping and Assembling the Shells to Fit a Slice of Pepperoni

Use a standard pepperoni slice as a size guide. Trace evenly spaced circles on parchment, then turn the paper over before piping. Aim for shells just slightly wider than the pepperoni so the finished edges look tidy.  Hold the piping bag straight above the tray and squeeze from one fixed point. Stop before the batter reaches the traced line because it spreads. Tap the tray firmly to release air bubbles. Let the shells rest until their surfaces feel dry before baking.

One thin slice of pepperoni delivers smoky spice and a recognizable pizza aroma. It should not dominate the macaron. Blot the slices well or crisp them briefly in the microwave or oven.  Place the pepperoni between two modest layers of ricotta filling. This placement keeps its fat away from the shells. It also spreads the flavor across the bite. Smaller or very salty slices can be trimmed to match the shell diameter.

Avoid the Novelty-Only Feel of Savory Macaron

Savory macarons bring a fresh, modern twist to traditional French pastry, transforming the classic almond shell into a canvas for bold, umami‑forward flavors.  Many chefs and food creators are exploring this trend with Italian‑inspired pairings such as Parmesan shells filled with tomato‑mascarpone cream, Asiago shells with caramelized onion filling, and Pecorino shells whipped with black‑pepper ricotta for a cacio‑e‑pepe effect. 

Creative combinations like beet shells with goat cheese, pea shells filled with a silky ham spread, or shrimp shells paired with a smooth crab‑rangoon filling show how well savory ingredients can balance the macaron’s delicate texture.  Vegetable‑driven options like roasted red pepper shells with smoked mozzarella, spinach shells with artichoke cream, or carrot shells paired with ginger‑goat cheese add color and depth while keeping the fillings stable and spreadable.

Do not treat these savory macaron like tiny pizzas with every possible topping. Too many bold ingredients make the filling heavy and muddy. Keep the format simple, with one clear flavor role for each component.  Avoiding wet filling, oily pepperoni, oversized shells, and excessive seasoning. Clean piping and matched shells make the final appetizer feel polished.  And finally, let them rest.  Macarons are not meant to be served right out of the oven.  They need to rest which allows the shells to soften and become chewy.

What Do Pepperoni Pizza Macarons Taste Like?

The first bite begins with a delicate crisp shell and a gentle nuttiness. Tomato follows with savory depth and mild tang. The whipped ricotta feels cool and creamy, while pizza seasoning adds herbs, garlic, and familiar pizzeria character.  Pepperoni brings a smoky, salty finish without taking over. These pizza macarons taste playful, but the balance feels grown-up and composed. They make a conversation-starting appetizer that still delivers the comfort of a favorite slice.

As strange as they sound, everyone who tasted them said they were surprisingly good. Not what they were expecting at all, which is kind of what we were going for; something different. The salt and seasoning in the ricotta mask the sugar in the shells and the pepperoni just brings that hint of pizza that you really need to bring it all together.  I hope these will inspire you to think outside the box and create new and unique flavors with these interesting little gems.

Yield: 18

Pepperoni Pizza Macaron

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

Pizza, but make it macaron! PEPPERONI PIZZA MACARON! Tomato-kissed almond shells meet fluffy ricotta, bold pizza herbs, and a neat slice of pepperoni. Crisp, creamy, savory, and ready to steal the appetizer table.

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Ingredients

• 6 ounces powdered sugar, divided
• 1 ounce tomato powder
• 4 ounces almond meal, divided
• 4 ounces egg whites, room temperature
• pinch cream of tartar
• 25 grams granulated sugar
• 8 ounces part-skim ricotta cheese
• 1 1/2 tablespoons butter
• 1 1/2 teaspoons pizza seasoning
• 35 slices pepperoni
• 2 tablespoons fat free half and half
• 1/2 teaspoon salt

Instructions

1. Pulse 1/3 of the powdered sugar, 1/3 of the almond flour, and the tomato powdered together in a food processor to form a fine powder. Sift into a large mixing bowl. Repeat process 2 times more or until all of the powdered sugar and almond meal has been sifted together. Sift two times more and set aside.
2. Place the egg whites in the bowl of a stand mixer. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer. Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. I didn't get it either. It's a slow flow off the spatula that isn't in clumps but a steady, thick flow.
4. Transfer the batter to a large piping bag fitted with a 1/2" tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there here and here are two I like.
5. Preheat oven to 325.
6. You're going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes.
7. Once they've rested and the tops are no longer sticky to the touch, bake at 325 for 9 to 10. Do the "wiggle" test. Grab a top and gently try to wiggle it back and forth. If it wiggles easily, then continue to cook in 5 minute intervals until it no longer wiggles. Remove from heat and cool completely.
8. Place the ricotta in a fine strainer lined with cheesecloth, coffee filters, or paper towels. Allow to set 5 to 10 minutes. Add to the bowl of a stand mixer fitted with the whisk attachment and beat on high 2 to 3 minutes. Add the butter and half and half and process until smooth and creamy; about 5 to 10 minutes.
9. Add the pizza seasoning and salt and stir until blended.
10. Place the cheese mixture into a piping bag fitted with a plain tip and pipe and small dot on one shell and a quarter size amount on the second shell. Place the pepperoni on the small dot on one shell and then place the second shell on top. Serve immediately.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 109Total Fat 5gSaturated Fat 2gUnsaturated Fat 4gCholesterol 6mgSodium 243mgCarbohydrates 13gFiber 1gSugar 11gProtein 4g

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The post Pepperoni Pizza Macarons: The French Pizza Party appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

These peach macarons are sweet, sunny, and just fancy enough to make any dessert table feel special. The shells get their bright fruit flavor from finely ground freeze-dried peaches. The filling gets its juicy peach note from peach syrup, with the option to use a splash of peach liqueur if you want a more grown-up bakery-style treat.

If you are new to French macarons, this recipe keeps the process approachable. You still measure carefully. You still fold with intention. But you do not need to make the process feel mysterious. Peach macaron shells, peach buttercream, and a soft pastel color make this recipe a beginner-friendly showstopper.

What Are Peaches?

Let’s learn a little bit about peaches, first.  What are peaches?  They are soft, juicy stone fruits from the species Prunus persica. They have a tender skin, fragrant flesh, and one large pit in the center. Although the botanical name points to Persia, peaches are widely recognized as originating in China. Archaeological evidence shows that peach use and domestication in China began thousands of years ago, especially in the lower Yangzi River valley.

Yellow Peach, White Peach, Cling Peach, and Freestone Peach

Yellow peaches have a classic peach flavor with a gentle tang. They taste bold, sweet, and slightly bright. White peaches are usually lower in acid, so they taste softer, sweeter, and more floral.  I would chose a white peach over a yellow peach especially if neither are perfectly ripe.  My experience with white peaches is they have more peach flavor than yellow peaches unless the yellow peach is ripened on the tree before picking.

Cling peaches and freestone peaches describe how the fruit holds onto the pit. In clingstone peaches, the flesh clings tightly to the stone. In freestone peaches, the pit pulls away more easily. Cling peaches are often lovely for preserves, syrups, and canned peaches. Freestone peaches are easier to slice for fresh desserts, pies, and toppings.

What Is the Difference Between a Peach and a Nectarine?

A nectarine is not a peach-plum hybrid. It is a smooth-skinned form of peach. Peaches and nectarines belong to the same species, but nectarines lack the fuzzy skin peaches are known for. Nectarines often feel a little firmer and may taste slightly more tangy, while peaches tend to feel softer and more floral.

What Are Macaron?

Macarons are delicate almond meringue sandwich cookies. They have two smooth shells, little ruffled feet, and a creamy filling in the center. A good macaron has a light crisp shell, a soft chewy middle, and a balanced filling.

Macarons are different from coconut macaroons. Macarons use almond flour, egg whites, sugar, and fillings like buttercream, ganache, jam, or fruit curd. Macaroons are usually coconut-based and much more rustic.

Macarons have a reputation for being fussy because small details matter. The meringue needs enough structure. The batter needs the right flow. The shells need time to rest. The oven needs a steady temperature. That sounds like a lot, but each step has a clear purpose.  That doesn’t mean that macarons are not impossible. They just reward patience. When you understand what the batter should look like, the process becomes much less intimidating.

Ways to Get Flavoring in the Shells

Commercially prepare macaron lack one thing.  Flavor in the shells.  And I understand why.  You can make one large batch with many different fillings.  But to make a batch where the shell is specifically flavored is not cost effective.  I always make sure there is flavor in my shells. 

The safest way to flavor macaron shells is to use dry ingredients. Wet flavorings can loosen the batter and make the shells spread. If there is a higher alcohol content it can also alter the finished macaron shell.  That is why freeze-dried fruit, citrus zest, spices, cocoa powder, tea powder, espresso powder, and finely ground nuts work so well for flavoring the shells.

Freeze-dried peaches give these shells real fruit flavor without adding extra moisture. They also add a lovely peach color, especially when you pair them with a tiny drop of peach or pink gel food coloring.  If you’re using any freeze dried fruit to flavor your shells make sure to grind them into a fine powder with your almond flour and powdered sugar. Then sift the mixture well. Any large bits can create bumpy shells or block the piping tip.  When I use freeze fried fruit in the shells, I typically sift the mixture three times and remove any larger pieces that don’t pass through the sieve.

A little freeze-dried peach powder goes a long way. Too much can change the dry ingredient ratio and make the shells fragile. For a balanced peach macaron, use enough to taste the fruit without overwhelming the almond base.  I typically use a half and ounce of freeze dried fruit and omit a half an ounce of powdered sugar to replace it with.

 How to Make Macaron Batter Without Overcomplicating the Process

1. Pulse the almond flour, powdered sugar, and freeze-dried peach powder in a food processor until fine.
2. Sift the dry mixture into a bowl. Discard any large pieces. Repeat this step at least 2 more times for smooth shells.
3. Whip egg whites and cream of tartar until foamy.
4. Slowly stream in granulated sugar and whip until stiff, glossy peaks form. I usually whip mine until they have a deeper sound to them.  To me that means they’re slightly more dry than most prefer.
5. Fold the dry mixture and any food coloring into the meringue in batches.
6. Stop folding when the batter flows like slow lava and forms a figure eight without breaking. The aha moment for me was a Sur le Table cooking class.  The macaronage will be matte initially.  As you’re folding it changes to a shiny appearance.  That’s when the batter is ready to pipe.

Simple Techniques for Piping, Resting, and Baking Beautiful Shells

Hold the piping bag straight up and down. Pipe small circles onto a prepared baking sheet. There are many templates out there, but you can print mine here.  Tap the pan firmly on the counter to release air bubbles. Pop any visible bubbles with a toothpick.  This is the fun part for me, but the dogs do not like the loud sound it makes.

Let the shells rest until the tops look matte and feel dry to a gentle touch. This usually takes 30 to 60 minutes, depending on your kitchen. If it’s a super humid day, then put them on the stove and turn the hood vent on.  This creates air circulation that will dry them faster.  Bake at 300°F for 14 to 16 minutes, or until the shells lift cleanly from the mat after cooling.

Common Macaron Mistakes and How to Fix Them with Confidence

• Cracked shells: Rest the shells longer, tap out air bubbles, and check that the oven is not too hot.
• No feet: Whip the meringue to stiff peaks and make sure the shells rest until dry.
• Hollow shells: Avoid under-whipping or over-folding. Try lowering the oven temperature slightly.
• Shells spread too much: The batter may be overmixed. Stop folding sooner next time.
• Bumpy tops: Sift the dry ingredients well and grind the freeze-dried peaches finely.
• Sticky bottoms: Bake a little longer and let the shells cool fully before removing them.

Once you figure out how to trouble shoot them, macaron are not that difficult to make.  For me, it’s the unknown of a new extract for flavoring that will cause them to come out imperfect.  I made the butter pecan macaron three times before I finally figured out it was the extract causing them to fail.  And another recipe I remade 2 times before figuring out the powdered sugar was the issue. 

The instructions in the recipe card truly do provide you all the information you need to succeed at this recipe.  And if you don’t, let me know!  I’ve become pretty good at trouble shooting all the problems.  I think I’ve had them all!

Yield: 20 cookies

Peach Macaron

Prep Time: 15 minutes

Cook Time: 18 minutes

Additional Time: 30 minutes

Total Time: 1 hour 3 minutes

There's a double whammy of peach flavor in these Peach Macaron.  They have freeze dried peaches in the shells and peach syrup in the buttercream.  A bi-fecta of peach flavors.

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5.0 Stars (3 Reviews)

Ingredients

For the shells

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• 4 ounces almond meal
• 1 ounce freeze dried peaches
• 7 ounces powdered sugar
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams sugar
• red and yellow gel food dye (optional)

For the buttercream

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• 1/2 cup butter flavored shortening
• 2 tablespoons Torani peach syrup
• 3 - 4 cups powdered sugar
• 1 to 2 tablespoons heavy cream

Instructions

For the macaron:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the freeze dried peaches in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. If you're using some food dye, add it at this point. I used just a little red and a little yellow. Add this along with 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are many templates out there, but you can print mine here.
5. Preheat oven to 325.
6. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
7. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool.
8. Remove from heat and allow to cool completely before filling.

For the buttercream:

1. Place the shortening and peach syrup in the bowl of a stand mixer (or large mixing bowl). Beat until creamed together. Slowly add the powdered sugar one cup at a time until thicker than desired. Add 1 to 2 tablespoons of the heavy whipping cream until the desired consistency is reached.
2. Pipe buttercream on one shell and top with a shell of matching size. Pour sprinkles in a bowl and roll the macaron in the sprinkles to decorate.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 407Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 14mgSodium 51mgCarbohydrates 83gFiber 1gSugar 80gProtein 2g

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If you’re ready to impress your guests and bring your dessert game to a whole new level, Pistachio Cranberry Macaron are the way to go. These elegant treats combine the luxurious nuttiness of pistachios with the tart sweetness of cranberries.  It’s a flavor pairing that’s both surprising and delightfully harmonious. Whether you’re baking for a special occasion or simply indulging your own craving for something decadent, this recipe is sure to transform your repertoire.

Can you whip egg whites to stiff peaks? Can you process almond meal and powdered sugar together in a food processor? Are you able to pipe circles on a baking sheet? Finally, do you know how to bang baking sheets on a counter? If you say yes to at least two of these, then you can make pistachio cranberry macaron. It’s just that simple!  Trust me on this one.

Why Pistachios and Cranberries?

Pistachios and cranberries are a match made in dessert heaven. The savory, earthy notes of pistachios complement the bright, tangy flavor of cranberries.  This makes each bite a balanced taste adventure. This combination feels festive and sophisticated, perfect for holidays or any time you want your baking to stand out.  And the colors are festive!  Red and green are the epitome of holiday season colors.

The Secret to Perfect Macaron Shells

Achieving that iconic smooth, crisp macaron shell is all about the right ingredients and technique. For this recipe, you’ll use a blend of half almond flour and half homemade pistachio flour.  Almond flour is readily available in most grocery stores.  Heck, even Walmart has it.  And they have their own Great Value brand of almond meal.

The biggest tip for making macaron is controlling moisture and fat in the ingredients.  For example, when you make chocolate shells, you need to find a cocoa powder that has .5g of fat or less.  This is a fun tip I learned when I took the Sur le Table macaron class with Mom.  I learned three tips that day.  The other two I’ll get to later.  The fat content can make for a softer macaronage (batter).  This can result in wrinkled shells.

Homemade Nut Meal or Nut Flour

However, pistachio meal or flour is not as easy to come by.  I’ve used this trick to make a few different kinds of nut meals to make macaron.  My favorite are the Derby pie macaron with pecans in the shells. 

First, freeze the pistachios.  This solidifies the fat in the nuts which prevents pistachio butter from forming when you process the nuts.  We learned about fat earlier.  The same is with cocoa powder as it is with fat in nuts.

Put the nuts in the bowl of a food process with 1 ounce of powdered sugar and process until the pistachios (or nut of choice) is a fine powder.  Make sure to deduct that 1 ounce of powdered sugar from a total of 4 ounces for your recipe.  Add the remaining powdered sugar and almond meal and process until finely ground.  Then sift per the instructions.

Creating the Cranberry Filling

Don’t let leftover cranberry sauce go to waste.  I have turned leftover cranberry sauce into many things including this delicious macaron filling! Simply blend your cranberry sauce until smooth, then whip it with cream cheese, a bit of butter, and powdered sugar.  It makes a silky and tangy buttercream perfect for the earthy pistachio shells. The vibrant color and fruity punch elevate the macaron and make them truly irresistible.

Make Sure Your Ingredients are Fresh

Yes, that includes the egg whites that you will “age” before using.  I was stuck on a particular macaron recipe.  I couldn’t, for the life of me, figure out why they were failing.  I followed all my steps that I have completed repeatedly with success time and time again.  The culprit was old powdered sugar.  It wasn’t even really THAT old, but I guess it was just old enough to prevent the shells from forming.

Weigh Ingredients for Best Success

I highly recommend a kitchen scale if you don’t have one already.  I store mine on it’s side in the cupboard so it doesn’t take up much space at all.  And it’s great for baking macaron and bread.  Though I haven’t quite gotten into bread baking.  One of these days I’ll get organized to try making bread.  I’ve been religiously feeding my starter.

If a macaron recipe has standard measurements like cups instead of ounces or grams, then I move on to the next recipe.  There’s no guarantee that my nut meal or powdered sugar have the same moisture content in summer than it does in winter. 

Keep Moisture at Bay for Perfect Shells

Moisture can make or break successful shells.  And for that reason, when you pipe your shells let them dry out on top.  If you can tap them with your finger and it doesn’t stick, then you’re safe to start baking them.  The dry top forces the batter to push out from the bottom which makes the feet.

“Age” Your Egg Whites

Most recipes say to use aged egg whites for better structure and stability.  I separate the eggs and let the bowl sit on the counter until I’m ready to make the macaron which is usually a couple of hours later.  I also add a little cream of tartar for more stable meringue.  Some recipes call for adding meringue powder, but I haven’t felt the need to use them. 

Creating Perfect Macaronage

This is the last tip I learned about in the cooking class.  Folding the meringue isn’t like folding for a souffle.  You actually want to sort of deflate the meringue but not so forcefully that it overmixes the batter, or macaronage.  The instructor told us to watch the sheen of the batter.  It will be dull for a while. 

When it changes to shiny, that’s when you want to check it frequently.  Lift the spatula.  If the batter flows off the spatula “like lava” then it’s ready.  To me, it’s like pouring conditioner into another bottle.  It’s not so runny like water or soup, but it’s not thick like a quick bread batter.  Like a thick cheese sauce?  I’m trying to think of other analogies.

Use a macaron piping pattern to make sure your shells are roughly the same size.  I have a silicon mat with circles on it, but you can print my template out and put it under your parchment or silpat mat to use for piping.  If there’s little tips even after banging them on the counter, then dampen your finger and press them down.  I usually put decorations like chopped pistachios or crushed dried cranberries on the shells after piping.

Assembly and Decoration

Once your shells are baked and cooled match the shells into pairs.  I do this before filling them.  Then I pipe a generous amount of cranberry filling onto the bottom shell and then put matching shell on top. For an extra touch of elegance drizzle the macaron with white chocolate. Presentation matters, and these colorful macaron are sure to wow your crowd.

Store assembled macaron in the fridge overnight for the best flavor and texture.  They really should rest in the fridge overnight.  This will allow the shells to absorb some of the flavor and moisture from the filling. This makes the shells chewier and more delicious.

With these tips and flavor combinations, you’re ready to elevate your dessert game and treat yourself, and your guests, to the gourmet experience of Pistachio Cranberry Macaron.  Just look at them! That green shell filled with pistachio flavor is the perfect vessel for the sweet tart cranberry buttercream filling. It’s also a good way to use up some of that leftover cranberry sauce from Thanksgiving.

Yield: 18

Pistachio Cranberry Macaron

Cook Time: 18 minutes

Additional Time: 1 hour

Total Time: 1 hour 18 minutes

Enjoy the Pistachio Cranberry Macaron, where traditional French pastry meets the vibrant flavors of pistachio and cranberry. Each bite offers a wonderful mix of chewy texture and refreshing taste, perfect for any dessert table.

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Ingredients

• 2 ounces almond meal
• 2 ounces pistachio meal, or frozen pistachios
• 7 ounces powdered sugar
• 4 ounces egg whites
• 40 grams granulated sugar
• 1/8 teaspoon green gel food coloring
• 4 ounces cream cheese
• 1/2 cup cranberry sauce, or frozen cranberries thawed
• 3 tablespoons butter
• 4 - 5 cups powdered sugar

Instructions

1. Place the almond meal, pistachio meal (or pistachios), and the powdered sugar in the bowl of a food processor and process until the mixture is finely ground.
2. Sift into a large bowl.
3. Place the large pieces in the food processor and pulse until ground.
4. Sift the mixture two more times and set aside.
5. Place the egg whites in the bowl of a stand mixer.
6. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer.
7. Fasten the whisk attachment and beat the mixture on medium speed until foamy.
8. Slowly add the granulated sugar and beat on medium speed until soft peaks form.
9. Increase the speed to high and beat until stiff peaks form.
10. Add 1/3 of the almond mixture into the bowl with the meringue.
11. Fold the ingredients together with a large spatula until incorporated.
12. Add the food coloring and continue folding the almond meal until all the mixture is incorporated into the meringue and then drips slowly off the spatula; like lava flowing.
13. Transfer the batter to a large piping bag fitted with a 1A tip and pipe 1 1/3-inch rounds onto a Silpat covered baking sheet. There are several different templates out there. You can download mine here.
14. Preheat oven to 325.
15. You're going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface.
16. Allow the macaron to rest on the counter at least 30 minutes.
17. Once they've rested and the tops are no longer sticky to the touch, bake at 325 for 9 minutes.
18. Rotate the pans front to back and top to bottom and bake an additional 9 minutes.
19. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn't completely cooked, then continue to cook in 4 to 5-minute intervals until they no longer wiggle.
20. Remove from heat and allow to cool completely before filling.
21. While the macarons cool, make the cream cheese buttercream.
22. Place the cranberries in the bowl of a food processor and pulse until coarsely chopped.
23. Add the cream cheese and process until smooth.
24. Transfer the mixture to the bowl of a stand mixer and add the butter.
25. Beat until smooth.
26. Slowly add the powdered sugar until you reach your desired consistency.
27. Pipe a quarter sized dot of buttercream in the center of the shell. Top with a matching shell. Repeat with remaining shells and buttercream.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 621Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 62mgCarbohydrates 141gFiber 1gSugar 136gProtein 3g

I HIGHLY doubt that.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes:

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The post Elevate Your Dessert Game with Pistachio Cranberry Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have had hot cocoa macarons on the brain for a while now.  But after taking one of the classes I was a little apprehensive because of the cocoa powder.  There are some cocoa powders that have a higher fat content than others.  Those cocoa powders usually have adverse affects on creating the shells.  So, I was on the fence. 

But you see, I had this container of dehydrated marshmallows that I used to make my peanut butter s’mores cookies.  Since I hate wasting food, I was trying to figure out what to make with those little marshmallow bits.  Then it hit me!  Why not try to put them in a macaron shell for marshmallow flavor?  That would make the best hot cocoa macaron!

What are marshmallows?

I know we’ve all had at least one in our lives.  But do you really know what they are?  They are made with sugar, water, and gelatin that is whipped to create and airy, pillowy sweet treat.  Some are molded into shapes and some are just cut into squares.  I’ve never made marshmallows before, but my sister and mom have made them and say they’re easy but messy to make.  I think the key is to have powdered sugar to keep everything from sticking together.

Believe it or not, marshmallows have been around for thousands of years, with their origins dating back to 2000 BC in ancient Egypt. The ancient Egyptians would combine the syrupy sweet sap of the mallow plant with honey to create a sweet treat reserved only for pharaohs and gods.  This plant is native to Asia and Europe and grows wild in marshes.  Hence the name marshmallow.

French confectioners were introduced to this marshmallow in the 1800s.  They whipped the sap of the mallow root into a fluffy candy mold by hand.  But, as with all things that are delicious, the demand was more than they could keep up with.  Once they found a way to leverage cornstarch to make a mold, they begin experimenting with other ingredients to create a similar effect that would make the process easier and more stable.  Enter gelatin.  The addition of gelatin to the recipe makes the marshmallow more stable for mass production.

This delicious confection arrived in the States in the 1900s and by the time the late 40s came around, a gentleman by the name of Doumak revolutionized the process.  He created an extrusion process that pushes the marshmallows through a tube where they were cut into even pieces and packed for sale.  They skyrocketed into popularity with a plethora of new recipes using these fun treats.

What is hot chocolate?

Hot chocolate is sometimes used interchangeably with hot cocoa, but they’re not necessarily the same thing.  Hot chocolate is just that, warmed chocolate.  The chocolate is shaved and then melted into milk or cream.  Additional sugar isn’t usually added because there’s sugar in the chocolate.  Milk chocolate is typical, but you can use any kind of chocolate. 

You have to love the Mayans.  They invented so many creations that we enjoy today.  Of course, their version of hot chocolate was quite different than ours, but they did ground cocoa seeds and mix that with water, cornmeal, chili peppers, and various other ingredients.  They would pour the mixture back and forth to make a thick foamy drink.  I would imagine it much like whisking cornmeal into a soup or stew to thicken it.  They wouldn’t drink it hot like we do but would drink it cold.

Cortez brought the tools and the ingredients back to Europe with him.  The drink gained popularity with the English court and especially among the Spanish upper class.  They took and concept of the Mayan cocoa drink and morphed it into the drink we know today.  They started serving it warm, adding sugar, and removing the chili peppers.  Interesting that we’re adding chili peppers back like it’s something new!

Hot chocolate vs hot cocoa?

While hot chocolate and hot cocoa are often used interchangeably, there are subtle differences between the two that discerning palates may notice. Hot chocolate is typically made from melted chocolate combined with milk or cream.  This makes for a richer and more decadent beverage.  The fats in the milk or cream and the fats in the chocolate make it silky smooth and incredibly delicious.

Hot cocoa, on the other hand, is made from cocoa powder, sugar, and powdered milk.  This makes for a lighter and more familiar taste. These ingredients also make hot cocoa more portable because there is no concern of the chocolate melting.  You can make hot cocoa with milk or water and it will be creamy and delicious.

Ingredients for the Perfect Batch of Hot Cocoa Macaron

The almond meal might not be in your pantry, but it’s easy to get from your grocery store.  You will probably have to order the dehydrated marshmallow bits if you can’t find them in the stores.  I saw them in a store which is how I found out about them but couldn’t find them again when I needed them.

Dry ingredients – powdered sugar, almond meal, cream of tartar, granulated sugar, instant hot cocoa mix, dehydrated marshmallow bits, meringue powder

Wet ingredients – egg whites, butter, vanilla extract

Mastering the Macaron Shell

I have provided step by step instructions that I believe anyone can follow in this recipe.  And I’ve talked about all the tips and tricks for making perfect shells in my purple people eater macaron post.  If you still have problems with mastering these cookies, please send me a DM on Instagram or send a Gmail to me at AKitchenHoor.  I’m always willing to help troubleshoot shells because once we figure out the problems, you can make them repeatedly without fail.

Assembling and Decorating Your Macarons

Pairing up the shells should be easy.  Especially if you use the template to pipe the shells.  It helps you make them even and approximately the same size so matching up pairs is easy.  I bring all the shells and the piping bag into the living room and set up a workstation.  I pair all the shells together then flip them over in rows and pipe buttercream onto one shell and then sandwich the other on top.  And I get to watch tv while I do all of this. 

Some have dipped or drizzled the top in chocolate and sprinkled with some of the marshmallow bits.  I am not that skilled in melted chocolate.  It’s something I haven’t really taken the time to work on.  You can easily change this up and roll the edges in crushed candy canes for a peppermint hot cocoa macaron.  Include some gingerbread spice for gingerbread hot cocoa macaron.  Include some caramel in the filling and sprinkle with salt for salted caramel hot cocoa.

To transport your delicate macaron, you can purchase some clamshells online.  Just make sure to order the correct size for your cookies.  They’re usually sold in diameter sizes.  If you don’t want to go that route, you can stand then up on their sides in an airtight container.  Packing them close will keep them safe as you carry them to your destination.

Yield: 18

Hot Cocoa Macaron

Prep Time: 30 minutes

Cook Time: 36 minutes

Total Time: 1 hour 6 minutes

Craving something sweet and cozy this winter? Look no further than these rich and decadent hot cocoa macarons. Perfect for snuggling up by the fire!

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Ingredients

For the macaron:

Toggle ingredient group

• 4 ounces almond meal
• 1/2 ounce unsweetened cocoa powder
• 1/2 ounce dehydrated marshmallow bits
• 7 ounces powdered sugar
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams granulated sugar

For the hot cocoa buttercream:

Toggle ingredient group

• 1 cup softened butter
• 2/3 cup powdered sugar
• 1 ounce instant cocoa
• ¼ teaspoon vanilla extract

Instructions

For the macaron shells:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the cocoa powder and marshmallow bits in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
   Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.
   

For the shells:

1. Preheat oven to 325.
2. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
3. Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
   Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
4. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
5. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the Hot Chocolate Buttercream:

1. Beat the butter in the bowl of a stand mixer (or with a hand mixer) until creamy.
2. Add the powdered sugar, cocoa mix, and vanilla extract and stir on slow until the dry ingredients are mostly combined then turn the speed to high and beat until creamy. If the consistency is too thick, then add some whipping cream a tablespoon at a time until it reaches your desired consistency.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 212Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 27mgSodium 93mgCarbohydrates 21gFiber 1gSugar 18gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes

• Maple Browned Butter Snickerdoodles by The Spiffy Cookie
• Eggnog Biscotti by That Recipe
• Almond Flour Cookies by Magical Ingredients
• Snickerdoodle Biscotti by Jolene’s Recipe Journal
• Eggnog Crackle Cookies by Hezzi-D’s Recipe Box
• Coconut & Dried Cherry Chocolate Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Almond Shortbread Cookies by Blogghetti
• Gingerbread Crinkle Cookies by Art of Natural Living
• Hot Cocoa Macaron by A Kitchen Hoor’s Adventures
• Gingerbread Men by A Day in the Life on the Farm

The post Spice up Winter with Hot Cocoa Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love making French macaron. Once you figure out how to trouble shoot making them, like all things, then you can make them successfully almost every time. I say almost because sometimes the extract messes things up for me. I made the cinnamon toast macaron and it took three tries to figure out the butter extract was not going to work for me. I had to try another one and voila! Perfect macaron.

Most people are hesitant to try making them. I was not. I jumped in feet first and tried some banana macaron. Some had little feet, but I was determined to keep trying. Then I took a class where I learned some tips and tricks to make them perfect. Ironically, the ones in class didn’t turn out perfectly. But we learn from our mistakes, as with all things.

What is a purple ube?

Purple ube, also known as purple yam, is a vibrant root vegetable with a naturally deep purple color and a subtly sweet flavor. They’re commonly used in Asian desserts and dishes to add a pop of purple color and unique taste. For this recipe, I added ube powder to the shells to give them a lovely purple color. I didn’t want to use food coloring but wanted to use the ube for a natural purple color.

What is a French macaron?

French macarons are delicate cookie that consists of two cookies made from almond flour and meringue sandwiched together with a filling. These iconic treats are known for their smooth, shiny shells, chewy interiors that practically melt in your mouth, and the classic pied or feet. That is what the ruffled part of the bottom of each cookie is called.

French macaron are a versatile dessert option for any occasion because you can make them in an infinite number of colors and flavors. And they don’t have to be sweet, either. I’ve made beet macaron with goat cheese and even pizza macaron with tomato powder in the shells, and whipped ricotta with pepperoni in the middle.

Ingredients for Purple People Eater Macarons

There are not a lot of ingredients needed for this macaron recipe. You might have everything in your pantry already. Minus the purple ube powder, of course.

• Pantry – almond flour, powder sugar, cream of tartar, granulated sugar, white chocolate chips
• Refrigerator – egg whites, heavy whipping cream

Instructions for making macaron shells

These are high level steps for making macaron shells. There are more thorough instructions in the recipe below.

First is to put the powdered sugar, almond flour, and ube powder in the bowl of a food processor and process until well combined and there are not large bits of almonds visible. I sift my dry ingredients through a fine mesh sifter at least 3 times.

Next I make the meringue by combining the egg whites with the cream of tartar. The cream of tartar stabilizes the meringue and produces more consistent cookies. I beat the egg whites until they’re foamy then I sprinkle in the granulated sugar. If you’re making savory macaron, ship the granulated sugar. Then I beat the meringue until they have super stiff peaks. Not even the very tip of the meringue moves when I turn the whisk upside down.

Making the macaronage batter

Using a rubber spatula, fold a third of the almond mixture into the meringue until it’s combined. Then add another third, fold, and then final third and fold again. You’re not trying to keep the airiness of the meringue. To make the macaronage you have to stir a little heavier than you’d think.

Continue to stir the batter. This is the tricky part because if you over mix they won’t turn out and if you under mix they won’t turn out right. They shells be hollow or crack. Watch the sheen of the batter. When it turns from a dull batter to a shiny batter you’re there.

Piping the macaron

I use a half inch tip in a piping bag for mine. I have a mat that has circles on it for a guide. I place a silpat on top of the guide, pipe using the straight up and down method. I haven’t mastered the little swirl at the end to prevent the bump on the top of the shell.

After piping the purple people eater macaron, bang the sheet pan on the counter to release any air bubbles that could affect the smoothness of the tops. If you see larger air bubbles that won’t pop, then grab a toothpick and carefully pop those. If you have a little nub on the top, lightly wet your finger and tap the bump down. Now, we rest. Let the shells sit on the counter. The tops have to be dry to the touch to make the pretty feet. You can speed this process up by turning the vent on your stove to circulate the air and make them dry faster. I use this trick when it’s humid, too.

Baking macaron shells

I bake mine at 325 for 9 minutes. Then I rotate the pans and bake for another 9 minutes. Then I do the wiggle test where I grab the top of the shell and move it side to side. If it moves easily, then I bake them for 2 more minutes. If they don’t move, then I take them out and let them cool completely.

Decorating your purple people eater macarons

These are filled with a white chocolate ganache with a hint of match in there. I was hoping the matcha would make the ganache greener than it did. So, I decided to put eyes around the edges. Because they’re purple peeper eater macaron. They have to have eyes. And I couldn’t find good teeth to make the edge of the cookie the mouth.

You could put the eyes on top of your purple people eater macarons and make some teeth from fondant. Or you could draw a mouth on top of the cookie. You could ditch the purple people eater idea altogether and decorate them however you want. Stripes of purple and green would also work well for wicked witch macaron.

Omit the purple ube powder and color them however you want. Black shells with red buttercream. Orange shells with white or green buttercream. For a Beetlejuice theme, black and white cookies would work well.

As you can see, these are not picture perfect. But they’re perfect for Halloween. Sometimes you have to embrace the imperfections and make it look like they were on purpose. And these sort of were on purpose. I ran out of steam and didn’t bake them the day I made the batter. I knew that would make them less than perfect.

Then I didn’t let them dry enough. That meant it was questionable whether I would get feet. And they didn’t spread enough so the shells were a little hollow. I knew all of these things going into this, but purple people eaters are not perfect. They’re rough around the edges and sometimes a little cracked on top.

Yield: 24

Purple People Eater Macarons

Cook Time: 36 minutes

Additional Time: 30 minutes

Total Time: 1 hour 6 minutes

Get ready to experience the magic of Purple People Eater Macarons! These sweet treats are the perfect combination of taste and color.

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Ingredients

For the macaron shells:

Toggle ingredient group

• 4 ounces almond meal
• 7 ounces powdered sugar
• 1 ounce ube powder
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 40 grams sugar

For the ganache:

Toggle ingredient group

• 1 1/4 cups white chocolate chips
• 3 tablespoons butter
• 1/3 cup whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

For the macaron:

1. Pulse the 7 ounces powdered sugar, 4 ounces almond flour, and ube powder together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
5. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue.
6. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
   Once they’ve rested and the tops are no longer sticky to the touch (anywhere from 30 to 45 minutes depending on humidity in the air), bake at 325 for 7 to 9 minutes.
7. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool.
8. Remove from heat and allow to cool completely before filling.

For the ganache:

1. Heat the cream in the microwave 1 to 2 minutes until bubbly but not boiling over.
   Place the chocolate chips and butter in a heat proof bowl and pour the cream over the chips. Let them rest for about 3 minutes before adding in the vanilla, salt, and spices and whisking until well blended.
2. Pour the ganache into a shallow dish. Cover with plastic wrap making sure the wrap touches the top of the ganache to prevent a skin from working. Refrigerate at least 2 hours before putting it into a piping bag. Refrigerate until ready to use.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 140Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 72mgCarbohydrates 16gFiber 1gSugar 15gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Mozzarella Skull Caprese Pasta Salad from Big Bears Wife
• Hocus Pocus Spell Book Rice Krispie Treats from Semi-Homemade Recipes
• Vanilla Citrus Cider from Jolene’s Recipe Journal
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The post Unleash Your Inner Monster with Purple People Eater Macarons appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Are you ready to sprinkle some holiday magic into your baking? I’ve upped my macaron game with these spiced mincemeat macaron. Sort of at least. I went with a different style of filling for these gems. I always fail at regular buttercream.  Most recipes make way more than I need to fill this batch of cookies. And it’s always too squishy. The filling just comes right out of the macaron when you bite into it. I’ve mastered the shells, now I just need to master filling them.  Maybe I’ll try this miracle frosting on these gingerbread cupcakes.  Or maybe these cupcakes with cinnamon cream cheese frosting.

What is mincemeat?

For those that don’t know what it is, mincemeat may sound like a weird ingredient to include in a sweet treat like macarons. Its tradition in holiday baking adds a unique and delightful twist to these festive cookies. So, what exactly is mincemeat? Mincemeat refers to a mixture of finely chopped fruits combined with spices. The fruits can currants, raisins, and candied citrus peel and the spices are your typical sweet spices like cinnamon, nutmeg, and cloves. Sometimes this spiced concoction simmers with brandy or rum for an added depth of flavor.

The history of mincemeat can be traced back to medieval times when it originally contained real meat, hence the name. Over the centuries meat became less prominent and the sweet fruits and spices took center stage. Mincemeat has since evolved into a staple during the holiday season, commonly used as a filling for pies, tarts, and now, macarons.

I’ve incorporated condensed mincemeat into the frosting for these spiced mincemeat macaron, but I’ve also included some of the same spices in mincemeat into the shells. By incorporating these spices into the macaron shells, you infuse them with a burst of warm, comforting flavors that perfectly capture the essence of the holiday season. The combination of the delicate shells and the robust spiced mincemeat filling creates an enchanting holiday treat that delivers a truly magical experience with every bite.

What is ermine frosting?

Ermine frosting originated in France. It’s also known as boiled milk frosting or heritage frosting. It has a rich history that dates back centuries. Traditionally used to frost cakes and other delectable desserts, this classic frosting technique employs a unique cooking process that results in a silky and smooth finish.

The secret to ermine frosting lies in the combination of ingredients. There’s milk, sugar, flour, and butter. Unlike the more commonly known buttercream frostings, ermine frosting starts with a cooked flour and milk mixture which creates a roux. This roux serves as the base of the frosting. Once cooled, roux gets added to whipped butter. This results in a luscious frosting that is rich, yet light and airy.

What are some tips for perfect macaron shells?

The process of making macarons can be a bit intimidating. But it’s not a far-fetched goal! They’re not a unicorn! It just takes some practice and some patience. I mean, you didn’t learn to walk or ride a bike on the first try, did you? No. It took a few tries to get it right. I preach that with a few tips and tricks, you’ll be able to achieve picture-perfect macaron shells every time.

First and foremost, it’s important to start with accurate measurements. Macarons require precise measurements of ingredients to achieve the desired texture and consistency. Invest in a digital kitchen scale to weigh your ingredients accurately, especially the confectioners’ sugar and almond flour. A cup of sugar may have one weight today and have a different one tomorrow. It’s all about the humidity in the air. Humidity in your ingredients can make or break these shells.

Another crucial aspect to consider is the mixing technique. Over-mixing or under-mixing the batter, or macaronage, can lead to disastrous results. To achieve the right consistency, fold the dry ingredients into the meringue mixture gradually. Be gentle yet thorough. Watch the batter carefully. It will go from dull and matte to a glossy batter that flows like lava but still holds its shape when piped.

Piping is a skill that might take a bit of practice, but it’s worth the effort. Use a piping bag fitted with a half inch round tip to create uniform macaron shells. Hold the bag perpendicular to the baking sheet and apply constant pressure while piping. I go straight up and down when piping. Some do a swirl to prevent a nub to form on your shells. Try a few different techniques to see what works best for you. And be sure to space them evenly to allow for spreading and avoid overcrowding. I use a template underneath the silpat liner to make sure mine are similar in size and shape.

There are two overlooked steps in macaron making. The first is to bang the pan on the counter to release any trapped air in the shells. Air bubbles can make them bake unevenly. The second is the drying time. Once piped, leave the macaron shells at room temperature for about 30 minutes to an hour. This will create a thin, smooth layer on top, known as the “skin,” that helps the macaron hold their shape and develop their distinct feet during baking. Touch the shells gently with your finger. If they are no longer sticky or tacky, they are ready to bake. Sometimes I turn the vent on my stove to make sure they dry even on the most humid of days.

Every oven is unique, and slight adjustments may be necessary to achieve the perfect macaron shell. Start by preheating your oven to the recommended temperature. Make sure to keep an eye on the shells as they bake. Look for a smooth, firm shell with slight browning around the edges. Remember that macarons continue to develop their texture and flavor as they cool, so be patient and resist the temptation to remove them from the oven too soon.

Make sure to handle these spiced mincemeat macaron with care during the storage process. These little confections are delicate and can easily crack or lose their shape. To prevent any mishaps, place a layer of parchment paper or nonstick baking mat between each layer of macarons when storing them in an airtight container. This will help keep them from sticking together and maintain their beautiful appearance.

Yes, you could and should refrigerate these mincemeat macarons. However, since they easily absorb odors, it’s recommended to store them in an airtight container. Be sure to keep them away from any strong-smelling foods or ingredients. So, not next to like blue cheese or your spicy chili. I don’t usually bring mine to room temperature, but you probably should.

If you’re planning on gifting these homemade spicy mincemeat macarons then presentation is key. Consider packaging them in elegant gift boxes or clear cellophane bags tied with decorative ribbons. You can find some clamshell type containers with wells made specifically for macaron. I used to have some, but I can’t find the ones I ordered a few years ago. You can also add a personalized touch by including a hand-written note or recipe card with the box. This not only makes the gift more special, but it also allows the recipient to recreate the magic of these spiced mincemeat macarons in their own kitchen.

What do spiced mincemeat macarons taste like?

The holidays in a macaron! I always taste the shells. They should have flavor and not just the filling. That’s what sets my macaron apart from most recipes and almost every commercially prepared macaron on the market. Why take the time to limit your production by flavoring the shells when you can simply split the batter out into different colors? I take the time make sure there is flavor in my shells making my macaron delectable! These shells have gingerbread spice in them and maple sweet flavor from the pecan meal. It was a last minute decision, but well worth it!

The mincemeat buttercream is the perfect combination of creamy and sweet with a hint of mincemeat flavor. Not too much mincemeat flavor like you get with a pie or a tart. That’s all due to the condensed mincemeat I added to the roux for the buttercream. I stumbled on this product trying to find regular mincemeat. It’s been my favorite holiday ingredient for the last few years.

You add water and rehydrate it, but this time it was milk that rehydrated it. I added it to the milk, sugar, and flour when making the roux. That was plenty of liquid and heat to rehydrate the mincemeat. In my previous mincemeat Manhattan recipe, I used bourbon to rehydrate it. Oh, yes, I did. And the mincemeat is not chunky because you whip the ermine frosting for a while. So, there’s no large chunks of raisins or currents in your filling. Just smooth and creamy buttercream filling for these spiced mincemeat macarons.

Yield: 18

Spiced Mincemeat Macaron

Prep Time: 5 minutes

Cook Time: 36 minutes

Additional Time: 30 minutes

Total Time: 1 hour 11 minutes

Treat yourself to something special! Spiced Mincemeat Macaron! It has a creamy filling and zesty flavors that will knock your socks off this holiday season!

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Ingredients

For the macaron:

Toggle ingredient group

• 2 ounces almond meal
• 2 ounces pecan meal
• 7 ounces powdered sugar
• 1 teaspoon gingerbread spice
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams sugar
• 1/2 teaspoon gingerbread spice mix

For the filling:

Toggle ingredient group

• 1 cup sugar
• 1/3 cup flour
• 1 cup milk
• 1/4 cup mincemeat
• 1/2 cup butter
• 1/2 cup butter flavored shortening
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla

Instructions

For the macaron shells:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour with the gingerbread spice in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
   Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.
5. Preheat oven to 325.
6. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
7. Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
8. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
9. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
10. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the filling:

1. Combine the sugar with the flour, milk, and mincemeat in a medium saucepan over medium-high heat. Stir with a whisk until combined. Bring to a boil and then simmer until thickened, about 7 to 10 minutes. Cool the mixture to room temperature and then put in the refrigerator for at least an hour to cool completely.
2. Beat the butter with the shortening in the bowl of a stand mixer until light and fluffy. Add the mincemeat mixture one tablespoon at a time until thoroughly incorporated. Beat at medium high speed for 5 to 7 minutes or until the frosting is creamy.
3. Put the frosting into a piping bag with a round tip and pipe a quarter sized amount of frosting onto one shell and top with a matching shell. Continue until all the shells are matched and filled. Refrigerate until ready to serve.
   

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 253Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 29mgSodium 158mgCarbohydrates 29gFiber 1gSugar 26gProtein 2g

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Please leave a comment on the blog or share a photo on Instagram

The post Spiced Mincemeat Macaron is the Ultimate Holiday Treat appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation this recipe, but all opinions are mine.  Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

You knew I had to make macaron for this event. It’s a signature for me. I have more macaron recipes on my blog than all other cookie recipes combined. To say I’m addicted is an understatement. They’re so much fun to make and so rewarding when they turn out as pretty as these.

I’ve only had pink peppercorn once before and that was in Orlando. They were on top of an appetizer we had. I knew exactly what they were before eating them but the other “foodies” at the table didn’t know what it was. Needless to say, I ate all servings of that appetizer because no one else really wanted them.

What are pink peppercorns?

They are not peppercorns. Meaning they’re not from the piper negrum family that brings black, white, and green peppercorns. They’re actually the berry of a shrub or plant. The most common of them being the Peruvian peppertree. The Schinus molle tree is an evergreen that is in the same family as the cashew. So, these macaron are a double whammy for those with a tree nut allergy.

As if that wasn’t enough, in the 80’s the Food and Drug Administration banned the import of Brazilian peppercorns from France. The claim was that people who ate them had experienced similar symptoms of a nut allergy. But we don’t ban nuts. So, the French was like, they’re perfectly fine to eat! What’s up? The lobbied to get the ban overturned and eventually did. But the FDA still has not put them on the generally recognized as safe or GRAS list.

They do not share any heat from their counterparts. Which is what I love about these strawberry pink peppercorn macaron. You can taste the sweetness of the strawberries and then there’s this pepper flavor, but there’s no heat from the pepper. None at all! It just tastes like black peppercorns smell. Which to me is weird, but delicious in these macaron.

But it also makes them delicate enough for sweet and savory dishes alike. Some say they have a fruity flavor to them. I did not taste that in these cookies. But then again, there’s strawberries in these strawberry pink peppercorn macaron so I’m not sure I would taste the berry flavor. Just saying.

How do you make macaron?

I’ve talked about this in almost every macaron recipe. Most think of these as a unicorn; something that doesn’t really exist. But they do. And with a few key tips you can make them successfully, too. They’re not mythical. They’re not unicorns. You just have to understand humidity and how it affects the ingredients you’re baking with.

The success of these cookies depends on the amount of moisture in the ingredients and in your kitchen. If you’ve perused other macaron recipes, you will see that most of them have weight measurements for them. That’s because one cup of powdered sugar will weigh more in summer than in winter. All because of humidity. Controlling the humidity or understanding it will lead to success in making macaron.

The success of making those epic feet require controlling the moisture. And mixing the macaronage successfully. For me, the best indication is the sheen of the batter. It starts out dull as you add the almond mix to the meringue. But as you continue to fold it the sheen changes. When it’s ready it will become shiny. I usually fold it a few more times to make sure the batter comes off the spatula in a thick stream. Most say lava. I think of conditioner.

Then there’s the drying of the shells. Once they’re piped they have to dry. When I make them in summer, I turn the vent on the stove to make sure the air circulates. For the feet to form, the tops have to be dry to the touch. It forms a skin on the cookie which forces the batter out of the bottom. This is how the feet form on these strawberry pink peppercorn macaron.

I bake mine at 315 for 9 minutes, then I turn the pan around, and bake an additional 9 minutes. Then I do the wiggle test. That’s when I grab a shell and try to wiggle it back and forth. If it wiggles easily, I bake them for another 2 minutes. That usually does the trick, but sometimes they’re stubborn and I have to bake them a little more.

There’s a delicate balance between cooked and over cooked. Over cooked macaron are not chewy like they’re supposed to be. They’re crispy on top and sometimes hollow inside. Or they’re just too crunchy and not how macaron are supposed to taste. These strawberry pink peppercorn macaron are perfectly chewy and delicious. Sometimes it’s better to undercook than overcook. 

What to strawberry pink peppercorn macaron taste like?

Before you even take a bite, the aroma of pepper hits your nose. Your palate prepares to meet the heat. Then you take a bite and all the sweetness of the whipped white chocolate ganache hits your tongue. Then the hint of strawberry in the shells. Finally, the flavor of pepper hits your palate. But you notice there’s no heat with that pepper flavor. None. Whatsoever.

Then as you chew you notice the chewiness of these macaron. And how all the flavors meld together. The whipped white chocolate ganache tastes like milk to me. The sweetness with the hint of vanilla made me think of cereal milk, but not the fruit cereal milk I used in my cereal milk macaron. How many times can one person say cereal milk in a sentence?

These are so delicious. I know I say that about almost all of my macaron, but these really are. The pink peppercorns really do bring all the flavors together making them delicate and delicious. I was afraid of using the pink peppercorns in macaron, but I’m totally glad I did. And I know I will plan on trying a savory macaron to highlight the pink peppercorn, too.

I have plenty of tips and tricks to make macaron successfully in my instructions. Many have commented on posts saying they had great success following my instructions. So, I challenge you to try to make them yourself! And if they don’t turn out, let me know. I’ve had almost every problem with mine and can help you with yours. They’re not as daunting as they seem.

Yield: 18

Strawberry Pink Peppercorn Macaron

Cook Time: 18 minutes

Additional Time: 3 hours 30 minutes

Total Time: 3 hours 48 minutes

Strawberry Pink Peppercorn Macaron have strawberry and pink peppercorn in the shell. They have the flavor of pepper without the heat making their flavor delicate and delicious.

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Ingredients

For the macaron:

Toggle ingredient group

• 4 ounces almond meal
• 1 ounces freeze-dried strawberries
• 1 tablespoon pink peppercorns
• 7 ounces powdered sugar
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams sugar

For the white chocolate ganache:

Toggle ingredient group

• 12 ounces white baking chocolate
• 1/2 cup whipping cream
• 1/2 teaspoon vanilla extract

Instructions

For the macaron shells:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the freeze-dried strawberries and pink peppercorns in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
   Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue and fold until incorporated. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.
5. Preheat oven to 325.
6. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
7. Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
8. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
9. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
10. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the white chocolate ganache:

1. Heat the whipping cream in a microwave safe bowl for 2 to 3 minutes. Stir the ganache and heat at 1-minute intervals until the chocolate melts completely. Using a whisk, stir in the vanilla and continue stirring the ganache until it’s smooth and creamy.
2. Cover with plastic wrap and refrigerate for 2 to 3 hours or until cooled completely stirring occasionally.
3. Place the chilled ganache in the bowl of a stand mixer and beat on high with the whisk attachment 7 to 10 minutes or until the ganache forms stiff peaks.

For assembly:

1. Put the ganache frosting in a piping bag and pipe onto half the shells. Top with the remaining half. Refrigerate the cookies overnight before serving.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 239Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 8mgSodium 17mgCarbohydrates 21gFiber 4gSugar 14gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thursday #SpringSweetsWeek Recipes

• Almond Bark Peanut Butter Balls by Frugal & Fit
• Almond Blood Orange Shortbread Cookies by The Spiffy Cookie
• Candy Dots by That Recipe
• Cherry Almond Kuchen by Palatable Pastime
• Cinnamon Roll Muffins by Cheese Curd In Paradise
• Easy Kumquat Cake by Hezzi-D’s Books and Cooks
• Eggless Coconut Lime Ginger Banana Bread by Magical Ingredients
• How to Make Homemade Dragon Fruit Jam by Blogghetti
• Key Lime Martini by Art of Natural Living
• Mango Macarons by Jen Around the World
• Sea Salt and Pink Peppercorn Caramels by A Day in the Life on the Farm

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

The post Strawberry Pink Peppercorn Macaron Have Deliciously Complex Flavors appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

You knew I had to make a macaron didn’t you? No, I didn’t go with a traditional macaron flavor for the holidays though. I think I’ve made quite a few seasonal flavors of macaron. My favorite being the gingerbread macaron. And now I have a new gingerbread spice blend so I can make them again.

I don’t know why I decided on the Reese’s flavored macaron. Well, other than chocolate and peanut butter being my second favorite flavor combo. The first being peanut butter and banana. Oh yes. I grew up on PB&B sammies. Speaking of which, I haven’t had one in a while. I should remedy that. Maybe for lunch today!

Who invented Reese’s peanut butter cups?

H. B. Reese. He created a candy company in 1923. In, of all things, his basement. Initially called Penny Cups, they became his most popular candy and he stopped making everything else. Like Gordon Ramsey always says on his restaurant makeover shows, do a few things really well instead of a bunch of things really crappy. Or something to that effect.

He started making them based on a tip that a commercial customer gave him. He told Mr. Reese that he couldn’t keep peanut butter filled cups on the shelves. That’s when H. B. Reese decided to stop making hard candies and try his hand at peanut butter cups. What makes his peanut butter cups stand out was the way his roasting equipment wasn’t working as it should. That made his peanut butter taste better than all others.

When Mr. Reese died in 1956, he left the company to his 6 sons. Since Mr. Reese only used Hershey chocolate in all of his confections, it was only fitting that they merged H.B. Reese Candy Company with Hershey Chocolate Corporation just a few years later.

The popularity of Reese’s Peanut Butter cups soared in the 70’s. Maybe you remember it? “Hey! You got peanut butter on my chocolate!” “You got chocolate on my peanut butter!” This elevated Reese’s to not just the top Hershey product, but the best selling candy in the US.

Reese’s peanut butter cups are one of the most popular candies sold today. Just in convenience stores alone, it makes up 47% of holiday candy sales for Valentine’s, Easter, Halloween, and Christmas. The next largest brand only accounts for 10%. That speaks volumes for the popularity of this epic combo. And, by the way, Reese’s also makes Kit Kats.

What is peanut butter and chocolate so delicious together?

You gotta love science. So, there’s something called dynamic sensory contrast. Meaning, our brains are wired to like things that are in contrast with each other. Like lemon bars. Sweet and tart. Crunchy peanut butter. Creamy and crunchy at the same time.

And the same is true chocolate and peanut butter. No matter how smooth peanut butter is, it still has a bit of texture to it. Not to mention a little sweet and some salt. So, pairing chocolate, which is creamy and sweet, with peanut butter makes for a satisfying effect.

This combination of flavors even has their own day. Peanut Butter and Chocolate Day is July 23. Don’t ask me how that came into being. I can’t find the history of the when they declared it an actual day. Or why July 23 is the day for it. I just know there is a day for it, and I’ll be celebrating it.

How do you make Reese’s Macaron?

I have many macaron recipes on my blog. There are 45 recipes for macaron on my blog. Wow. I didn’t realize I had that many. I know it’s more than any cookie or probably dessert. They are so rewarding and fun to make. But they are finicky. If you follow my instructions, they should turn out with pretty little feet. But if they don’t, there’s a few things to check.

Weigh your ingredients. Moisture, aka humidity, plays a key role in how macaron turn out. That’s why I have weight measurements for all my macaron recipes. Some days a cup of powdered sugar weighs more than others. Weigh one in summer and then again in winter and compare the weights. I’m sure they’ll be different.

Let your egg whites dry out. Basically, I let them sit on the counter for a while. A while depends on what I have planned for the day. But it’s usually 30 minutes to an hour. Some of you are probably freaking out. No one has gotten sick from my macaron, so I’m good with it.

Watch the amount of oil that’s in the products you’re using. That’s why I say not to use Hershey’s cocoa powder. It has more oil which could affect the way your macaron turn out. If you’re using extracts, pay attention to the oil and alcohol content. Both of which could ruin your meringue. That’s why I add the flavorings when I’m making the macaronage.

Finally, the macaronage is a bit tricky. The “aha” moment for me was the last class I took. The instructor said that the macaronage will go from a dull batter to a glossy one when it’s ready to pipe. Some say it looks like lava. I go with condition coming out of the bottle. That’s what works for me.

Other than those tips, Reese’s Macaron are simple. You process the nut meal and powdered sugar together. In this case I also added peanut powder and cocoa powder. Then beat the egg whites until frothy then add the granulated sugar. Turn the mixer to high and let them come to stiff peaks.

Then you fold. And don’t fold like you’re making a souffle. You don’t need to keep the air in the egg whites. Some even instruct you to press the egg whites against the side of the bowl while making the macaronage. Finally, you pipe the Reese’s Macaron and bake. See? Simple!

The chocolate and peanut butter flavor are in both the shells and the filling. It’s a bi-fecta of chocolate and peanut butter goodness. The shells are light and chewy making them a little like fudge when you’re eating them. How can you go wrong with fudgy Reese’s macaron?

Yield: 18

Reese's Macaron

Cook Time: 18 minutes

Additional Time: 30 minutes

Total Time: 48 minutes

Reese’s Macaron have cocoa powder and peanut butter powder in the shells for delicious chocolate peanut butter flavor. And there’s peanut butter and cocoa powder in the filling, too.

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Ingredients

• 4 ounces almond meal
• 5 ounces powdered sugar
• 1 ounce peanut butter powder
• 1 ounce cocoa powder
• 4 ounces egg whites, room temperature
• pinch cream of tartar
• 45 grams granulated sugar
• 1/4 cup butter
• 1/2 cup peanut butter
• 1 cup powdered sugar
• 1/4 cup cocoa powder
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons heavy cream

Instructions

For the macaron:

1. Pulse the powdered sugar, the almond meal, peanut butter powder, and cocoa powder together in a food processor to form a fine powder.
2. Sift three times into a large mixing bowl. Set aside.
3. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl).
4. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
5. Fasten the whisk attachment and beat the mixture on medium speed until foamy.
6. Slowly add the granulated sugar and beat on medium speed until soft peaks form.
7. Increase the speed to high and beat until stiff peaks form.
8. Add 1/3 of the almond mixture into the bowl with the meringue.
9. Fold the ingredients together with a large spatula until incorporated.
10. Continue sifting and folding until all the almond mixture is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle.)
11. Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I liked are here and here.
12. Preheat oven to 325 F.
13. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue.
14. Continue rapping the sheets, turning occasionally, until no more air bubbles surface.
15. Allow the macaron to rest on the counter at least 30 minutes.
16. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 5 to 7 minutes.
17. Rotate the pans front to back and top to bottom and bake an additional 5 to 7 minutes.
18. Do the wiggle test to see if the meringue is cooked. Carefully grab the top of the shell and if it moves easily from side to side when wiggled, indicating the meringue isn’t completely cooked, then continue to cook in 2 to 3 minute intervals until they no longer wiggle.
19. Remove from heat and allow to cool completely before filling.

FOR THE FILLING:

1. Combine the butter, peanut butter, and vanilla extract together in a medium mixing bowl and beat until combined.
2. Add in the powdered sugar and cocoa powder and beat until fluffy.
3. Add more powdered sugar if it’s too soft and add some heavy cream if it’s too stiff.
4. Place the filling in a piping bag fitted with a plain tip and pipe the filling onto one shell.
5. Top with another shell and allow to rest before serving.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 187Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 7mgSodium 69mgCarbohydrates 21gFiber 2gSugar 17gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness.

• Caramel Tassies by Jolene’s Recipe Journal
• Chocolate Caramel Peanut Butter Thumbprint Cookies by Red Cottage Chronicles
• Chocolate Covered Cherry Cookies by Karen’s Kitchen Stories
• Chocolate Thumbprints by Hostess At Heart
• Christmas Shortbread Cookie Bars by Kathryn’s Kitchen Blog
• Date Sugar Walnut Cookies by Magical Ingredients
• Earl Grey Snickerdoodles by The Spiffy Cookie
• Easy Cake Mix Biscotti by Hezzi-D’s Books and Cooks
• Gingerbread Crinkle Cookies by Best Cookie Recipes
• Gingerbread Penuche Sandwich Cookies by That Recipe
• Gluten-Free Peanut Butter Blossoms by Frugal & Fit
• Hot Chocolate Cookies by Blogghetti
• Iced Gingerbread Bars by Art of Natural Living
• Maple Doodles by A Day in the Life on the Farm
• Mini M&M Cookies by Palatable Pastime
• Oatmeal Shortbread Cookies by Shockingly Delicious
• Orange Ginger Refrigerator Cookies by An Affair from the Heart
• Reese’s Macaron by A Kitchen Hoor’s Adventures
• Sugar Plum Pinwheel Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Texas Sheet Cake Cookies by Jen Around the World

The post Reese’s Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

You knew I had to make a macaron, right? I mean, they’re perfect for #BrunchWeek. I think I could have stopped at they’re perfect. And this strawberry lemonade flavor came out perfect, too!! I was totally thrilled with how they turned out on the second batch. Yes, even I have some accidents and must remake the batch.

Who invented lemonade?

Egyptians? At least that’s what I’ve read. They combined the juice of the lemon with sugar cane and called it qatarmizat. Eventually it wound up in Europe where it was immensely popular in France. And street stands, the first lemonade stands, were quite popular throughout Paris and other large cities. And, as with all things, European travelers to the new world brought lemonade and seeds to grow lemon trees.

Since Florida, California, and parts of the Caribbean could grow lemons, it became a popular drink. Especially with the increase of sugar plantations. Lemonade become an inexpensive and refreshing drink throughout the new world.

The first recipe appears in an 1824 book called The Virginia Housewife. I think I have a copy of this book, but don’t quote me on that. However, this recipe continues eggs making it more like a cream and a lemonade as we know it today. Finally, when ice was readily available, the popularity of lemonade really skyrocketed.

What is strawberry lemonade?

Sometimes I think these questions are sort of obvious. I mean, it’s strawberries and lemons with simple syrup or sugar and water or agave and water. Some sort of sweetener with water. It also has a distinct color but not quite like pink lemonade.

The history of strawberry lemonade is sordid. Like most recipes. There’s 2 stories; one more disgusting than the other. One involves red hot style candies and the other a vat of water colored pink from dirty stockings. The latter of the two was sold as “strawberry lemonade” to circus patrons. Even though there are no strawberries in the original “recipe” it did get people to realize that lemonade could be flavored with more than just lemons, sweetener, and water.

Science in the Kitchen from E. E. Kellogg features a pink lemonade recipe that suggests adding strawberries, raspberries, currents, or cranberry juice to make lemonade pink. This means that basically any lemonade with a red fruit added is pink lemonade. Today, they make pink lemonade with watermelon, grenadine, strawberries, or raspberries. And to be honest, I have never had pink lemonade. I’m not a huge lemonade fan. It’s usually too sweet for my taste. Funny. Now I want some lemonade.

What is in strawberry lemonade macaron?

I don’t know if you can see it, but there’s a slightly pink hue in the shells. That’s the freeze-dried strawberries in there. Now, the first batch I made had the full ounce of strawberries in there. Don’t do that. Or if you do use the full ounce, make sure to remove at least a half ounce of powdered sugar from your recipe. The shells in the first batch just did not come out well at all. So, the second batch has the half ounce of strawberries in there. And they came out perfect!

There’s also a hint of lemon extract in the shells, too. I like the sweet tart flavor of the shells with the strawberries and lemon in there. But be careful about the type of extract you use. If there’s too much alcohol it might prevent the shells from making feet. I had that happen with the butter pecan macaron I made.

The buttercream is a vanilla and lemon buttercream. I wanted the buttercream to not just be all lemon. It needed to have a rounded out sweet flavor. And for me, that’s vanilla. It’s that in the background flavor that sort of tones down the lemon and make it so delicious.

What do strawberry lemonade macaron taste like?

The shells alone taste amazing, but with the vanilla lemon buttercream? Oh my goodness y’all. These macaron taste just like I hoped. The strawberry sweetness is in the shells. The lemon flavor is in both the shell and buttercream. I added fresh lemon zest so the lemon flavor has a natural backing and not all extract. For me, sometimes lemon extract just taste a bit too fake. And I like to enhance it with lemon zest. And it works perfectly in these strawberry lemonade macaron.

You can sort of sweet the hint of pink in the shells in this shot. And you can see how chewy and delicious the shells are! The strawberries really do add not just flavor to the shells, but keep them chewy and delicious like macaron shells are supposed to be. I couldn’t resist snacking on the shells. They tastes delicious!

Yes. The buttercream is a little on the crumbly side. I always struggle with buttercream. Even when following other people’s recipes. I don’t understand how I can fail at it all the time. This needed more cream in there. Feel free to add as much as you want to reach the consistency you want.

For me, I’m sort of looking for something between cake frosting and Oreo filling. I mean, I don’t want the filling to squirt out when you’re biting into the cookies. Nothing is more disappointing than taking one bite and have the filling just squirt out into your hand. I keep trying to make buttercream though. Maybe one day it will click and I will find that perfect balance for these cookies.

No, I did not add any coloring to the shells or the buttercream. They’re naturally pink and yellow-ish just from their ingredients. But if you feel you want better colors, then by all means add some coloring. But make sure you head my warning about the extract with the coloring, too. I prefer the paste or even powdered food coloring. The color lasts longer and doesn’t usually hinder the creating the macaron feet.

Yield: 18

Strawberry Lemonade Macaron

Cook Time: 18 minutes

Additional Time: 45 minutes

Total Time: 1 hour 3 minutes

Strawberry Lemonade Macaron have the sweetness of strawberries in the shells and the tartness of lemons in the buttercream. They taste like the delicious summertime drink in a macaron.

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Ingredients

For the macaron:

Toggle ingredient group

• 4 ounces almond meal
• 1/2 ounce freeze dried strawberries
• 7 ounces powdered sugar
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams sugar
• 1 teaspoon lemon extract

For the lemon buttercream:

Toggle ingredient group

• 3/4 cup butter
• 1/4 cup butter flavored shortening
• 4 cups powdered sugar
• 1/2 teaspoon vanilla
• 1 teaspoon lemon extract
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 - 2 tablespoons milk

Instructions

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the strawberries in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
3. Fasten the whisk attachment and beat the mixture on medium speed until foamy.
4. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
5. Add the lemon extract along with 1/3 of the almond mixture into the meringue.
6. Continue folding and adding the almond mixture until all of it is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
7. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
8. Preheat oven to 315.
9. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface.
10. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
11. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
12. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
13. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool.
14. Remove from heat and allow to cool completely before filling.
15. Beat the shortening and the butter in the bowl of a stand mixer with the whisk attachment until creamy.
16. Add the lemon extract and vanilla extract and stir until combined.
17. Add the powdered sugar, 1/2 cup at a time until the desired consistency is reached. I used about 3 1/2 cups of powdered sugar but depending on the humidity you may use more or less.
18. Match the cookies into pairs based on size and shape.
19. Put the frosting into a piping bag with a star tip.
20. Pipe the frosting on one of the shells then top with the other shell.
21. Refrigerate until ready to serve.
    

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 288Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 28mgSodium 93mgCarbohydrates 40gFiber 1gSugar 38gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Tuesday #BrunchWeek Recipes

Beverages

• Dad’s Dalgona Coffee from For the Love of Food

Appetizers and Salads

• Sweet Sausage Rolls from A Day in the Life on the Farm

Breads, Grains, and Cereals

• Blackberry Cream Cheese Biscuits from Jen Around the World

Egg Dishes

• Breakfast Tostado from Palatable Pastime
• Spring Onion and Asparagus Quiche from Jen Around the World

Desserts

• Strawberry Lemonade Macaron from A Kitchen Hoor’s Adventures

The post Strawberry Lemonade Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This is going to be an interesting post. You see, I associate coconut with Easter. I have no idea why other than my parents would buy candies that had coconut in them. You know, those egg-shaped candies filled with coconut, peanut butter, and fruit flavored nougat. At least I think that’s what it was. I didn’t like the fruit things. I only wanted the peanut butter and coconut ones.

Anyway, coconut seems to be associated with Easter for more than just the candies. That’s why I say this is going to be an interesting post. Did you know there is a whole coconut theology? It’s true! A Methodist minister in Tonga tried to create a whole theology around the coconut.

What is the coconut theology?

Missionaries brought Christianity to the Pacific islands. However, they also brought them the symbols of the western world with them. They didn’t use symbolic elements from the Pacific islands. Jesus has a white face and blue eyes in all the images of him. No one in the Pacific islands look like this. So, how could they relate to Christianity if this icon is not relatable to them?

This minister says that if Jesus came from the Pacific islands he would use the coconut, taro, and kava instead of the plough, sheep, and bread. And that Jesus would say he was the coconut of life and not the bread of life.

But why the coconut? Because the lifecycle of a coconut is sort of like the life cycle of Jesus. The coconut falls from way up in the tree. Symbolizing the descent of Jesus from God. Then the coconut lands and continues to roll until it gets to the lowest point on the ground. This is symbolic of Jesus’s humility.

When left untouched, the coconut will eventually die. But from that “death” a seed begins to grow from the inside. Because the coconut itself is one giant seed. When left alone in the right conditions, a spongy mass inside the coconut, called the haustorium, begins to grow inside the where the coconut water is.

It depletes the water and the kernel (the meat we eat) which feeds the root and shoot that then becomes a new coconut palm. So, from the death of the coconut new life resurrects. Symbolizing the resurrection of Jesus.

What are some health benefits of the coconut?

Coconut water has detoxifying properties according to scientists. So, it only makes sense that it can symbolize cleansing and rebirth. Especially the way the coconut appears to die for 6 months to a year and then finally a sprout is visible.

Historically, the coconut has been used to counteract some poison. They also used it to protect against some diseases, ease inflammation, and kill bacteria. I’m not sure how true some of these claims are. But I do know that coconut meat contains large amounts of medium chain fatty acids (MCFA) which can help boost endurance, help with oral health, but the jury is still out on the weight loss claims.

There are many claims of the health benefits of coconut meat, oil, and water. I’m not sure that most of them are proven effective. For example, it’s supposed to help control diabetes. The claim being that coconut helps with the insulin secretion in the body. And that it helps the hormones that level out blood sugar levels.

Coconut is believed to boost immunity. It contains antiviral, antifungal, and anti-parasitic properties. Coconut oil releases Lauric Acid and Monolaurin which are known antimicrobial agents. Coconut oil has metabolites that not only have antimicrobial activity, but they also prevent resistance organisms to appear. What are resistance organisms? They are bacteria that resist treatment. Sort of like how some people become resistant to antibiotics when prescribed frequently.

I think that’s enough about facts surrounding coconut. When I searched and saw the coconut theology and just had to talk about that. I didn’t even touch on the whole coconut religion thing from Vietnam. Apparently, there’s a whole religious Coconut Kingdom where some guy only ate coconuts for 3 years. Crazy, I know.

What do Almond Joy Macaron taste like?

So, we had a debate about this one. The other person in the house didn’t taste the coconut. It’s not a strong coconut flavor. I give you that. But I can taste it. Along with the almond flavor. I just think he’s so deadest on hating coconut that he doesn’t really know what it tastes like.

They smelled amazing baking! The coconut and almond aromas filled the kitchen! I couldn’t wait to taste a shell by itself. I always do that when I bake a batch with flavors in the shell. It’s only right that I perform a taste test on them to be sure they taste how I hope. And these did fit the bill!

Then the semi-sweet chocolate ganache in the center. That really brings home the Almond Joy Macaron flavor that I am looking for. It’s kind of like an inside out Almond Joy because the chocolate is on the inside and not the outside.

This is not the first time I used coconut chips in a macaron. I made German Chocolate Cake macaron that use the same coconut chips. No, they’re not baking coconut. They’re not shaved coconut. Coconut chips are longer pieces of coconut that are roasted in the oven. They have a similar texture and crunch to potato chips. But they’re delicious coconut! And totally addictive. Just warning you!

Yield: 18

Almond Joy Macaron

Cook Time: 18 minutes

Additional Time: 30 minutes

Total Time: 48 minutes

Almond Joy Macaron have a hint of coconut, a hint of almond, and delicious chocolate ganache filling. Made with coconut chips, almond paste, and semi-sweet chocolate, they’re a delicious cookie for spring.

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Ingredients

For the macaron:

Toggle ingredient group

• 4 ounces almond meal
• 1 ounce coconut chips (not grated coconut, but coconut chips)
• 7 ounces powdered sugar
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams sugar
• 1 teaspoon almond paste

For the ganache:

Toggle ingredient group

• 4 ounces whipping cream
• 8 ounces semi-sweet chocolate chips

Instructions

For the macaron:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the coconut chips in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
3. Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
4. Add the almond paste along with 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
5. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
6. Preheat oven to 325.
7. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface.
8. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
9. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
10. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool.
11. Remove from heat and allow to cool completely before filling.

For the ganache:

1. Combine the chocolate and the whipping cream in a microwave safe container.
2. Microwave on high 1 minute. Stir. If the chocolate is not melted, heat at 30 second intervals, stirring in between, until the chocolate is melted and smooth.
3. Allow the ganache to cool to room temperature before spooning into a piping bag and piping onto the macaron.
4. Pipe the ganache onto half the shells. I pipped 1/8 inch from the edge and about the same width as the shell for each bookie.
5. Top with a second shell serve. Or store in the refrigerator for up to 1 week before serving.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 186Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 7mgSodium 23mgCarbohydrates 24gFiber 2gSugar 22gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Springtime Sweets

• Almond Joy Macaron from A Kitchen Hoor’s Adventures
• Carrot Cake with Cream Cheese Frosting from The Spiffy Cookie
• Easy Cream Cheese Frosting from Art of Natural Living
• Easy Springtime Fudge from A Good Life
• Meyer Lemon Cashew Fudge/Lemon Kaju Kathli from Magical Ingredients
• Nan-e Berenji (Persian Rice Cookies) from That Recipe
• Strawberry Cheesecake Macarons from Jen Around the World
• Tropical Cupcakes with Passion Fruit Frosting from Hezzi-D’s Books and Cooks

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Almond Joy Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.