So I've seen a few sites with things like this on as New Year approaches.
These then gave me the inspiration to think up a little something. I always write up simple things that are easily edited either by me or users of the recipe.
These are great for gift in packs of 4/5 in plastic wrap with a bit of curled golden ribbon :)
3 large egg whites,
1/2 cup white sugar,
150g ground almonds,
150g icing sugar,
pinch of salt,
pinch of cream of tartar (optional) I'd usually need an extra lift from this.
1/4 cup melted white chocolate,
1/3 cup softened unsalted butter,
2 cups icing sugar,
1/2 cup champagne.
In a bowl sift and whisk together the almonds, icing sugar, salt and tartar with a hand whisk just to remove any lumps. Macarons is probably the only thing I actually sift, anything else where it isn't necessarily crucial, I leave.
Then in a separate very CLEAN and dry bowl whisk the egg whites until foamy. Then gradually add the sugar as you are whisking until stiff peaks occur. This can be tested by lifting the whisk and if the peaks on the whisk and in the bowl stand up stiffly then they're done!
Gently fold in about 1/3-1/2 of the dry mixture to the egg whites, Fold in gently until marbled- this is when you can add the rest of the dry mixture.
Add about 1/3 of the mixture into a piping bag (if you put a third in rather than half or all the mixture you won't me handling the mixture so much.)
You'll need a big baking tray, if not a couple! Lay down some greaseproof paper (I recommend flipping it over, drawing equal circles with a stencil of some sort. Then flipping over so you can just see them) This is helpful so you can get the macarons as equal as possible.
Fill a piping bag with plain wide tip, twisting the end.
Pipe onto the tray- when piping hold upright and straight and gently press out some mixture. Then relieve the pressure and when lifting the piping bag from the macaron swirl it off -this way you won't have a peak!
Tap the trays about 10 times to get rid of any excess air bubble that may disturb the macarons surface when cooking.
Place in the fridge for half an hour and out of the fridge for 15-30 minutes.
Then place in a 140oC oven (fan) or 160oC (conventional/gas) for 7-8 minutes.
Set aside until completely cool.
Gently remove from the tray and pair them together according to size.
To make the filling:
Cream the butter. Melt the chocolate and set aside for a minute
to slightly cool.
Add to the butter. In a separate bowl mix together the icing
sugar and champagne. Add about 1/3 cup of the champagne
mixture to the butter mixture. When combined add the
champagne mixture gradually to the butter mixture whilst
If its not the correct consistency (soft peak) add a little icing
sugar. (The filling will set a little bit due to the melted chocolate
and icing sugar.)
Add about 1/2 tsp of the filling in between the macarons. You
should be able to just see the filling at the side but it shouldn't
be gaping or dripping!
Extra: With the size of a large drop of the end of a tooth pic dab it on the top of the macaron. Then I have these decorative mini strawberry heart hard candies, they're so cute and have a lovely massive burst of strawberry flavour! ....STRAWBERRIES AND CHAMPAGNE!
'pretty woman fan girling!'