Reindeer Macarons
Reindeer Macarons are delightful French cookies, perfect for the holiday season. They feature crisp almond meringue shells filled with a rich chocolate ganache and are decorated to resemble festive reindeer.
Ingredients
Scale
For the Macaron Shells:
- 1 cup (100g) almond flour
- 1 ¾ cups (175g) powdered sugar
- 3 large egg whites, at room temperature
- ¼ cup (50g) granulated sugar
- ½ teaspoon vanilla extract
- Brown gel food coloring (optional)
For the Chocolate Ganache Filling:
- ½ cup (120ml) heavy cream
- 10 oz (280g) dark chocolate chips
For Decoration:
- 24 red candies (e.g., M&M’s) for noses
- 48 candy eyes
- 48 small pretzel pieces for antlers
- Edible black food pen or melted chocolate for smiles
Instructions
- Prepare the Macaron Shells:
- Line baking sheets with parchment paper or silicone mats.
- Sift together almond flour and powdered sugar to remove lumps.
- In a clean bowl, beat egg whites until foamy. Gradually add granulated sugar, continuing to beat until stiff peaks form.
- Gently fold the dry ingredients into the meringue until the batter flows like lava. If desired, add a few drops of brown gel food coloring during this step.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets.
- Tap the baking sheets on the counter to release air bubbles. Let the piped batter sit at room temperature for 30-60 minutes until a skin forms on the surface.
- Bake the Macarons:
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 15-18 minutes. They are done when they have risen to form “feet” and do not stick to the parchment paper.
- Allow them to cool completely on the baking sheets before removing.
- Prepare the Chocolate Ganache Filling:
- Heat the heavy cream in a saucepan until it begins to simmer.
- Pour the hot cream over the dark chocolate chips in a bowl. Let it sit for a minute, then stir until smooth.
- Allow the ganache to cool until it reaches a pipeable consistency.
- Assemble the Macarons:
- Pair macaron shells of similar size.
- Pipe a small amount of ganache onto the flat side of one shell and sandwich it with another.
- Decorate the Reindeer Faces:
- Use a small dab of ganache to attach red candies as noses and candy eyes onto each macaron.
- Insert pretzel pieces at the top for antlers.
- Draw smiles using an edible black food pen or melted chocolate.
Notes
- Ensure all equipment is clean and free of grease to achieve the best meringue consistency.
- Allowing the macarons to mature in the refrigerator for 24 hours enhances their flavor and texture.
- Store assembled macarons in an airtight container in the refrigerator for up to a week.
Find it online: https://recipe.newsvks.com/reindeer-macarons/