{ Mélanger :: to mix }

Day 5.  The inspiration?  The first day of Hanukkah.  Rugelach is a Jewish sour cream croissant-like shaped pastries, overflowing with walnuts, currants, and chocolate chips.  Although not cooked in oil (traditional for the ‘Festival of the Lights’ holiday), the rugelach flavour is a delightful addition to the macaron round up.  Here is my salute to rugelach.  Happy Hanukkah!

{ Rugelach macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
Cinnamon sugar
For the syrup:
150g sugar and 50ml water

* Directions *
Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.

Pipe macarons on lined baking sheets.  Sprinkle with cinnamon sugar.  Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Rugelach Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
1/4 cup of chopped mixed currants, walnuts and chocolate chips

* Directions *
In a bowl over simmering water, whisk the eggs whites and sugar.  Cook until the sugar has dissolved and the temperature reaches 160F or 70C.

Transfer the bowl to a stand mixer and on a medium speed, beat until you reach firm peaks, about 5 minutes.  Slow the speed and add in the room temperature butter one piece at a time.  If the mixture appears to curdle, keep beating on medium speed until smooth again.  Add in the chopped mixed fruit and nuts.  Makes 2 cups.

Makes 40-50 shells, and 20-25 finished macarons.

New to making macarons? French macarons :: my ‘how to’ will get you started.

Day 4.  The inspiration?  Jamaican Coconut Pralines.  A Caribbean candy made with brown sugar, cream, ginger and coconut.  My interpretation includes a coconut finished shell, and a ginger spiced caramel praline for the filling to mirror the spicy sweet flavour of the traditional candy.  Here is my salute to Jamaica.

{ Coconut praline macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
Flaked coconut
For the syrup:
150g sugar and 50ml water

* Directions *
Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.

Pipe macarons on lined baking sheets.  Sprinkle with coconut.  Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Coconut praline Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
Ginger caramel praline, crushed

* Directions *
In a bowl over simmering water, whisk the eggs whites and sugar.  Cook until the sugar has dissolved and the temperature reaches 160F or 70C.

Transfer the bowl to a stand mixer and on a medium speed, beat until you reach firm peaks, about 5 minutes.  Slow the speed and add in the room temperature butter one piece at a time.  If the mixture appears to curdle, keep beating on medium speed until smooth again.  Add in the crushed praline.  Makes 2 cups.

{ Ginger Caramel Praline }

* Ingredients *
1 cup sugar
2 tablespoons water
2 teaspoons ground ginger

* Directions *
Heat the sugar and water in a pan over medium heat.  Continue to stir until mixture turns an amber caramel color (10-15 minutes). Carefully stir in the ginger and immediately pour out onto a prepared baking sheet.  Let cool, then break caramel into small pieces.

Makes 40-50 shells, and 20-25 finished macarons.

New to making macarons? French macarons :: my ‘how to’ will get you started.

Day 3.  The inspiration?  The humble candy cane.  An ornament and a confection, this peppermint treat with its signature stripes is hard to miss at Christmas time.  Here is my nod to this sugary sweet.

{ Candy cane macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
Pink and red food colouring
For the syrup:
150g sugar and 50ml water

* Directions *
Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, add the pink food colouring.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.

Pipe macarons on lined baking sheets.  Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Once cooled, gently brush red food colouring on one half of the shells.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Candy cane Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
6 candy canes, crushed

* Directions *
In a bowl over simmering water, whisk the eggs whites and sugar.  Cook until the sugar has dissolved and the temperature reaches 160F or 70C.

Transfer the bowl to a stand mixer and on a medium speed, beat until you reach firm peaks, about 5 minutes.  Slow the speed and add in the room temperature butter one piece at a time.  If the mixture appears to curdle, keep beating on medium speed until smooth again.  Add in the crushed candy canes.  Makes 2 cups.

Makes 40-50 shells, and 20-25 finished macarons.

New to making macarons? French macarons :: my ‘how to’ will get you started.

Day 2.  The inspiration?  The Pfeffernussen.  This spicy German treat features pepper and a range of spices such as cinnamon, all spice, nutmeg and cloves.  All the gingerbread flavour you expect at Christmas, but just with a little more bite!  Here is my tribute to the German cookie.

{ Pfeffernussen macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
Brown food colouring
Black pepper
For the syrup:
150g sugar and 50ml water

* Directions *
Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, add the food colouring.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.

Pipe macarons on lined baking sheets. Sprinkle gently with pepper.  Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Pfeffernussen Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
1 1/2 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves

* Directions *
In a bowl over simmering water, whisk the eggs whites and sugar.  Cook until the sugar has dissolved and the temperature reaches 160F or 70C.

Transfer the bowl to a stand mixer and on a medium speed, beat until you reach firm peaks, about 5 minutes.  Slow the speed and add in the room temperature butter one piece at a time.  If the mixture appears to curdle, keep beating on medium speed until smooth again.  Add in the spices and mix thoroughly.  Makes 2 cups

Makes 40-50 shells, and 20-25 finished macarons.

New to making macarons? French macarons :: my ‘how to’ will get you started.

Day 1.  The inspiration?  White Christmas.  This traditionally Australian no-bake slice is chock full of mixed fruit – cherries, coconut, sultanas.  Here is my salute to the Australian dessert table.

(Unfamiliar with White Christmas? Recipe reference here.)

{ White Christmas macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
For the syrup:
150g sugar and 50ml water

* Directions *
Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.

Pipe macarons on lined baking sheets. Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ White Christmas Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
1 teaspoon vanilla extract
1/4 cup of chopped mixed glacé cherries (red and green), sultanas and coconut

* Directions *
In a bowl over simmering water, whisk the eggs whites and sugar.  Cook until the sugar has dissolved and the temperature reaches 160F or 70C.

Transfer the bowl to a stand mixer and on a medium speed, beat until you reach firm peaks, about 5 minutes.  Slow the speed and add in the room temperature butter one piece at a time.  If the mixture appears to curdle, keep beating on medium speed until smooth again.  Add in 1/4 cup of chopped dried fruit and mix thoroughly.  Makes 2 cups

Makes 40-50 shells, and 20-25 finished macarons.

New to making macarons? French macarons :: my ‘how to’ will get you started.

Christmas brings together family and friends, and traditions around the world are universal and unique at the same time.

In Australia, Christmas is often spent around a barbeque with family, a day at the beach, and enjoying the sunshine and outdoors.  In Finland, the traditional Christmas dinner is eaten Christmas Eve.  In America, turkey, goose, duck or ham served with cranberry is a common dinner spread.  In France, children hope Père Noël will bring them gifts.  In Germany, Nikolaustag, St Claus day is celebrated on December 6.  In Jamaica, Jonkanoo (John Canoe) is the traditional Christmas celebration, a colourful parade with masquerade costumes celebrated throughout the streets.  In Greece, children sing carols, or kalanda. In Italy, the festive season is celebrated for three weeks, starting 8 days before Christmas.

This month, borrowing a few ideas from traditional Christmas desserts, cookies and breads, share the joy of Christmas with 12 days of holiday inspired macarons, discovering new tastes and flavours from around the world.

Only 21 sleeps until Christmas.  Where did the year go?

Before launching the next monthly theme on Mélanger, here is a wrap up of some of my favourite Christmas baking favourites.  Just a small handful of recipes that may provide some menu ideas for the holidays.

What will be on your holiday baking table this year?

Christmas cake :: For many, Christmas is not complete without a Christmas cake.  This quintessential cake is deliciously moist, and loaded with brandy soaked fruit.  There is a lovely buttery-ness to the crumb as well.  { Read more here … }

Peppermint Chocolate Cupcakes :: Peppermint and Christmas go hand in hand. These individual peppermint chocolate cupcakes are a sweet addition to your Christmas baking line up.  Light but with a minty bite, you will gobble up more than one.  { Read more here … }

Hi-hat Cupcakes  :: With a marshmallow topping, reminiscent of snow, these cupcakes are sure to be a hit with children at Christmas.  Crispy on the outside and soft, warm and gooey on the inside.  Just perfect.  { Read more here … }

 Star Topped Mince Pies :: They are perhaps the epitome of Christmas desserts.  If you like mince pies, you will enjoy the melt-in-my-mouth and lightness of these star topped treats.  (Last year, they disappeared in seconds!)  { Read more here … }

Calisson d’Aix :: A tiny diamond shaped sweet, made with ground almonds and candied fruits and finished with white royal icing.  The addition of orange flavoured liqueur to the almond candied fruit mixture, is simply festive.  { Read more here … }

Linzer cookies :: Savour the flavours of Christmas in one bite?  A light, buttery hazelnut pastry weaved with cinnamon, cloves, and lemon, then sandwiched together with raspberry jam?  This cookie includes all the essential ingredients for Christmas!  { Read more here … }

Rugelach :: Not a traditional Christmas favourite, but these more-ish Jewish sour cream croissant-like shaped pastries, overflowing with walnuts, currants, and chocolate chips, are a cheerful addition to any baking line up.  { Read more here … }

Pfeffernussen :: This spicy German treat features pepper (but no nuts!), and a range of spices such as cinnamon, all spice, nutmeg and cloves.  The light sugary coating of the cookie complements the peppery flavour deliciously.  { Read more here … }

 Chocolate Chunk Coconut Macaroons :: These little hay-stacked cookies are straightforward and quick to make.  The simple chocolate and coconut combination is popular.  They are the perfect bite-size for grazing during the festive day.  { Read more here … }

Baba au rhum :: Finished simply with a few additional drops of rum, this rich, yeast bread dessert, served with a brush of apricot preserve and a carefully topped glacéed cherry, is a perfect alternative to trifle for Christmas.  { Read more here … }

It was a simple affair.  36 guests, including bride and groom.  There was no bridal party.  There was no first dance.  There was no cake.  It was perfect.

The day started quietly.  The couple enjoyed a peaceful breakfast on the boardwalk, at a cafe nearby to their hotel in Brisbane city.  Calmly strolling hand-in-hand in the warm spring sunshine, they were pleased they made the decision to spend the morning together.  They returned to the hotel, and commenced the preparations for their big day. 

The bride took a moment to take in her dress.  The Oscar de la Renta ‘inspired’ gown that was handmade by her mother.  She touched the ribbon, the key feature, and shook her head in admiration.  She looked over at the photograph of her father that she brought to the hotel with her.  It had been almost 13 years since he passed away.  But he was there with her.

She touched her throat to the pendant she was wearing.  A gift from her mother.  A very special gift.  Her mother’s engagement ring and her mother’s and father’s wedding bands remodelled into a pendant.  To be worn close to her heart, on this day.

All dressed and suited, with hair and makeup in check, the couple was ready for photographs.  Across from their hotel, walking through the City Botanical Gardens, onlookers offered their congratulations.  The moment felt surreal.

The couple then journeyed across town to New Farm for the ceremony.

Guests arrived at the Rotunda at New Farm Park. The bride and groom greeted each with a glass of champagne.  A selection of 1930s and 1940s jazz provided ambiance.  Night and Day, by Ella Fitzgerald signalled the imminent vows. 

The couple entered the Rotunda, together, clutching hands and smiling broadly, and then exchanged their vows.

More champagne, well wishes and toasts followed.

After mingling with guests, the bride and groom took the lead to the next destination.  Restaurant Rapide*, at Camp Hill.  There they hosted their reception, dinner party style – with superb chef Sam Walter and staff at the ready.

Once again, they individually greeted their guests as they arrived.  And over the course of the next few hours, the intimate group enjoyed a three-course meal (al la carte, from the standard restaurant menu), and a selection of Australian wines.

Upon leaving, guests were offered a box of French macarons handmade by the bride. 

The couple then enjoyed a relaxing two-week honeymoon in Tasmania. 

* Sorry, no website available.  If you are interested, and have the Gourmet Traveller 2010 Restaurant Guide, see page 91.

 { Image }Macarons :: There was no cake, but 5 tiers of individually boxed champagne macarons.  Each set of two macarons was simply packaged in clear box, with grosgrain ribbon and personalised favour labels providing decoration

 { Images }Macaron shells :: The bride made 144 shells to create 72 filled macarons for her guests, using her standard macaron recipe for the shells, and scented ganache from her former champagne macaron trial

{ Images } Labels and boxes :: The favour labels matched the personalised wedding stationery (the invitation, place cards, ceremony program and thank you cards) that were created by the sister of the bride

{ Images } Wedding Invitations :: The wedding stationery was designed by the sister of the bride – undeniably one of the most admired and awarded illustrators in the country (lucky bride!).  Cameos were included to mimic portraits of the bride’s parents created by a street artist in Montmartre, Paris from their own honeymoon

{ Images } Music list :: The musical selection held much significance to the couple.  A collection of Cole Porter songs were included, a tribute to the song master they attended at QPAC as one of their very first dates.  The bride also reminisced during the compilation of the list, that her father – pianist extraordinaire, and former student of the Royal Academy of Music in London – would have enjoyed the piano-dominated tunes

{ Images } Champagne and flowers :: The wedding did not include many extravagances, but did include a small sampling of a special champagne favoured by the couple

{ Image } Rotunda :: The Rotunda at New Farm Park, Brisbane.  Location of the wedding vows

{ Image } Feet :: Taking advantage of the unique architecture of the Brisbane Powerhouse building and surrounds

{ Image } The Dress ::The Oscar de la Renta ‘inspired’ dress handmade by the bride’s mother.  A superb seamstress, she effortlessly created the dress modelled solely from a few reference photographs

{ Images } The Couple :: Perfect spring day in the City Botanic Gardens, Brisbane

 { Image } The ‘bouquet’ :: The bride carried no flowers, but instead a dramatic ‘bouquet’ of oversized balloons

{ Images } The couple :: Entrance to the City Botanical Gardens, Brisbane. Standing outside Restaurant II, an elegant old stone building opposite the City Botanical Gardens, Brisbane

{ Images } The couple :: The City Botanical Gardens, Brisbane

{ Images } The couple :: Exploring more of the architecture of the Brisbane Powerhouse building and surrounds

 { Image } The bride :: Happy

Bride and groom photography by Sarah Sculley