Feasting on Macarons

Merry Christmas!

I hope you all had a fabulous and blessed Christmas Day!

Ours was relaxing. Filled with presents, games, food and SNOW!!!

This is a big deal for us Georgians. The last time it snowed on Christmas was in the 1880s!!  I am enjoying it while it lasts (later this week it is going to be in the 60s).

Ever since coming home I have been super busy with work at William Sonoma, moving, visiting with friends and family, I haven’t really had the time to cook. It was our friend Jake’s birthday and we decided to make a birthday feast!

Hard at work in the kitchen!

First up was a white pizza made by Jake and my brother Charlie. They made the dough and sauce. We topped it with tomatoes, mozzarella cheese and spinach.

With the leftover ingredients, Jake and I made calzones. There were a few holes in the dough that we patched up, this gave them a more artisan and rustic look 😉

Jake made Jerk Stuffed Pork, which were wonderful and spicy!


Gus, Jake’s brother made a beautiful beet risotto!!

This was all served with a side of seasonal sautéed green beans.

For my contribution I made Macarons for dessert!

Hot Chocolate Macarons with Marshmallow Frosting to be exact!

In anticipation for my Paris trip in April, I want to perfect my macaron making skills.

Hot Chocolate Macarons

Adapted from hungry rabbit

  • 2/3 cup almond meal
  • 1.5 cups powder sugar
  • 3 Tbsp coco powder
  • 1 tsp cornstarch
  • Pinch of salt
  • 3 large egg white, at room temperature
  • 4 Tbsp sugar
  • 1 tsp vanilla

Blend dry ingredients in food processor until fine, then sift mixture into a bowl.

Beat egg whites in a bowl until foamy, then slowly add the 4 tbsp of sugar and beat until stiff peaks have formed. Reduce to low speed and add vanilla.

Fold in the dry ingredients. And pour batter into a pastry bag (I used a gallon ziplock bag, pastry bag buried in moving boxes somewhere!). Pipe small circles onto a cookie sheet lined with parchment paper. Leave space between circles for them to rise. Allow filled sheet to sit at room temperature for about 15 mins to develop a little shell on the batter.

 

Place in oven preheated to 350. Bake for 8 mins, rotate sheet and bake for 8 more until crisp. This is where you can peak in and pray for those macaron “feet” to appear. These are the ridges around the bottom, so far so good 🙂 Allow macarons to cool on wire rack while you make your frosting.

Marshmallow Frosting

From Smitten Kitchen

  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 2 Tbsp water
  • 1 1/2 tsp vanilla

Combine ingredients in double broilers, beat with electric mixer while it is heating up. Beat until fluffy, then remove from the heat and beat until cooled.

Pipe between shells…

…or on top, whatever!

Happy birthday Jake!

It was a fabulous night with good food and friends. We have decided that we need to do this for each of our birthdays in the future!

Amy K.

Advertisements