Its official. The John Lewis advert has graced our televisions and Starbucks have out their red cups so Christmas is fast approaching! Yay! For those who know me will know I’m a Christmas fan through and thorough…however I can’t have celebrations too early. No songs before December 1st and no tree until at least the first week! So festive flavours are a tasty and subtle introduction to the festive season. After a couple of delicious novelty Christmas coffees shared on a chilly Sunday evening after a lovely weekend last week I was inspired to make these. Its been a whle since I’ve knocked out a batch of macarons but these were dying to be made.
Makes about 15
Macarons
- 90g eggs whites (about 3)
- 30g golden caster sugar
- 100g icing sugar
- 200g ground almonds
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- Pinch nutmeg
Buttercream
- 1 heaped tsp coffee dissolved in 1 tbsp boiling water
- 80g butter, unsalted and softened
- 40g sieved icing sugar
- Line a baking tray with parchment and preheat the oven to 140°C.
- Whisk the eggs whites until soft peaks. Add the sugar bit by bit whisking until glossy stiff peaks form
- Blend the almonds, icing sugar and spices in a food processor until fine.
- Fold 1/3 into the eggs whites (you can be more heavy handed with the first 1/3)
- After this fold in the rest, being careful to retain as much air as possible.
- Spoon the mixture into a piping bag and pipe consistent macarons onto the baking tray. mine were fairly large. The size doesn’t matter as long as they are all the same!
- Leave to rest and form a ‘skin’ (delightful!) for about 20-30 minutes
- Bak for about 15-20 minutes depending on their size.
- Leave to cook before lifting from the parchment.
- Blend the butter cream ingredients together until blended. Spoon into another piping bag and pipe onto one macaroon half. Sandwich together with another empty shell and repeat with the rest.
- Eat with a warm coffee or store in an airtight container!
