How to make Snowman Macaroons - Новогоднее печенье “Снеговики”
SNOWMAN MACAROONS RECIPE!
Today I will show you how to make these adorable Snowman Macaroons! You can use them for any Christmas or New Year cakes, cupcakes, chocolates or just on their own. They are super cute, and super tasty! I have filled mine with delicious chocolate ganache, but feel free to use any other filling! I am super excited, this is the first video in my new kitchen, so please be nice and share with your friends and support me by subscribing to my channel. It is absolutely free to subscribe :)
For the macarons:
100 gr aged egg whites (you can use fresh eggs too, just make sure they are room temperature. I always use fresh these days, and zap it in the microwave on defrost for 10 seconds)
110gr almond meal, at room temperature and well sifted
200gr icing sugar
60gr caster sugar
To decorate: silver edible cachous, red and green candy - you can use anything you like
For the filling : I used chocolate ganache.
100 gr good quality dark chocolate
100 ml double cream
15 gr of Butter
To make these:
Step 1: Sift your icing sugar with almond powder.
Step 2: Whip your egg whites on high speed with sugar to make a meringue.
Step 3: Add meringue to your dry mixture and mix, quickly at first to break down the bubbles in the egg white, then mix carefully as the dry mixture becomes incorporated and it starts to become shiny again. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after about 30 seconds.
Step 4: Place in a piping bag and pipe snowman shapes. I piped small 2cm rounds next to 4cm rounds on baking sheets. Tap baking sheets carefully and firmly couple times to remove any large bubbles. If you wish, decorate with silver cachous for the snowman 'buttons.
Step 5: Leave to dry for at least half an hour to an hour, so that when you press the surface of one gently it does not break. This will help prevent any cracking.
Step 6: Preheat your oven to 140-150°C (285-300°F), depending on your oven.
Step 7: Place on top of an overturned roasting tray or another baking sheet if your sheets are not professional grade, for better heat distribution.
Step 8: Bake for 15-20 minutes, depending on the size of your shells. Carefully test if the base of the shell is ready by gently lifting one and if it's still soft and sticking to the baking paper, then it needs to bake for a few minutes longer.
Step 9: Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely.
Step 10: Fill the macaroons with chocolate ganache or any other filling you prefer. I decorated them with some chocolate scarfs as well.
How to make Snowman Macaroons - Новогоднее печенье “Снеговики”
SNOWMAN MACAROONS RECIPE!
Today I will show you how to make these adorable Snowman Macaroons! You can use them for any Christmas or New Year cakes, cupcakes, chocolates or just on their own. They are super cute, and super tasty! I have filled mine with delicious chocolate ganache, but feel free to use any other filling! I am super excited, this is the first video in my new kitchen, so please be nice and share with your friends and support me by subscribing to my channel. It is absolutely free to subscribe :)
For the macarons:
100 gr aged egg whites (you can use fresh eggs too, just make sure they are room temperature. I always use fresh these days, and zap it in the microwave on defrost for 10 seconds)
110gr almond meal, at room temperature and well sifted
200gr icing sugar
60gr caster sugar
To decorate: silver edible cachous, red and green candy - you can use anything you like
For the filling : I used chocolate ganache.
100 gr good quality dark chocolate
100 ml double cream
15 gr of Butter
To make these:
Step 1: Sift your icing sugar with almond powder.
Step 2: Whip your egg whites on high speed with sugar to make a meringue.
Step 3: Add meringue to your dry mixture and mix, quickly at first to break down the bubbles in the egg white, then mix carefully as the dry mixture becomes incorporated and it starts to become shiny again. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after about 30 seconds.
Step 4: Place in a piping bag and pipe snowman shapes. I piped small 2cm rounds next to 4cm rounds on baking sheets. Tap baking sheets carefully and firmly couple times to remove any large bubbles. If you wish, decorate with silver cachous for the snowman 'buttons.
Step 5: Leave to dry for at least half an hour to an hour, so that when you press the surface of one gently it does not break. This will help prevent any cracking.
Step 6: Preheat your oven to 140-150°C (285-300°F), depending on your oven.
Step 7: Place on top of an overturned roasting tray or another baking sheet if your sheets are not professional grade, for better heat distribution.
Step 8: Bake for 15-20 minutes, depending on the size of your shells. Carefully test if the base of the shell is ready by gently lifting one and if it's still soft and sticking to the baking paper, then it needs to bake for a few minutes longer.
Step 9: Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely.
Step 10: Fill the macaroons with chocolate ganache or any other filling you prefer. I decorated them with some chocolate scarfs as well.
Post a Comment