{ Mélanger :: to mix }

Have you guessed yet that I love macarons?  They have been a small obsession for a few years now.

So from the idea of celebrating the ’12 days of Christmas’ with holiday inspired macarons, to the selection of flavours (borrowing ideas from traditional Christmas desserts, cookies and breads), to the festive and quirky photographs, it has been a joy to share these creations with you.

Here is a re-cap of my seasonal inspired holiday macarons.  I hope you enjoyed the series and discovered a few new tastes and flavours from around the world.

Day 1 :: White Christmas macarons
Day 2 :: Pfeffernussen macarons
Day 3 :: Candy cane macarons
Day 4 :: Coconut praline macarons
Day 5 :: Rugelach macarons
Day 6 :: Maple date macarons
Day 7 :: Melomakarona macarons
Day 8 :: Cucidati macarons
Day 9 :: Eggnog macarons
Day 10 :: Cranberry macarons
Day 11 :: Chestnut macarons
Day 12 :: Joululimppu macarons

Day 12.  The inspiration?  Joululimppu.  This light rye bread, studded with orange and flavoured with anise and fennel, is festively traditional in Finland at Christmas time.  For the grand finale of the ’12 days of holiday macarons’ - and now that I boast half a dozen vowels in my last name - here is a tribute to my Finnish husband, and to Finland.

Hauskaa Joulua!

{ Joululimppu macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
Orange 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).  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.

{ Joululimppu Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
2 tsp dried ground orange peel
1 teaspoons each of crushed anise seeds and fennel seeds
2 tablespoons of unsulfured molasses or treacle

* 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 orange, spices and molasses.  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 13.  The inspiration?  Chestnuts.  Chestnuts are used abundantly in French cooking and especially at Christmas.  They feature in a range of dishes including the famous Bûche de Noël – a seasonal chestnut log traditional in France.  Here is my salute to France.

{ Chestnut macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
Brown 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 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.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Chestnut Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
1/4 cup pureed chestnuts

* 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 chestnuts.  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 10.  The inspiration?  A fruit native to North America.  The cranberry.  This tart and sharp berry is a regular guest at Christmas tables across America – and is one of my strongest food memories from living in Boston.  Here is my tribute to the USA.

{ Cranberry macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
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 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.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Cranberry Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
1/4 cup cranberry sauce

* 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 cranberry sauce.  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 9.  The inspiration?  The creamy and sweet drink, flavoured with milk, cream, sugar, eggs, cinnamon and nutmeg, popular at Christmas time.  Eggnog.  Here is my tribute to this rich, and decadent beverage.

{ Eggnog macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
Grated nutmeg
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 with nutmeg.  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.

{ Eggnog Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
1 teaspoon each of cinnamon and nutmeg

* 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.  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 8.  The inspiration?  The Sicilian fig cookie, Cucidati. Tender cookie dough is packed with figs and a combination of fruits, nuts and spices.  There are quite a number of variations on this cookie,  and I have limited the focus to figs, with a few complementary flavours within the buttercream.  Here is my nod to Italy.

{ Cucidati macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
Coloured spinkles / Nonpareils
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 nonpareils.  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.

{ Cucidati Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
1 teaspoon each of cinnamon and cloves
1/4 cup chopped figs, or fig jam
2 tablespoons of mixed orange peel, chopped almonds, and raisins

* 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, figs, dried 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 7.  The inspiration?  The honey and spice of Melomakarona, a traditional Christmas cookie in Greece.  Walnuts sprinkled on the macaron shell, and buttercream infused with cinnamon, cloves and honey is my spin on this honey dipped cookie.  Here is my salute to Greece.

{ Melomakarona macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
2 tablespoons chopped walnuts
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 with chopped walnuts.  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.

{ Melomakarona Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
1 teaspoon each of cinnamon and cloves
2 tablespoons honey, to taste

* 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 honey.  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 6.  The inspiration?  Quebec Maple Date Cookies.  This little cookie showcases the deliciously sweet syrup most often associated with Canada.  Dates and pecans combine to perfectly highlight the maple syrup in this cookie.  Here is my tribute to Canada.

{ Maple date macarons }

* Ingredients *
100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
2 tablespoons chopped dates
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 chopped dates.  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.

{ Maple date Buttercream }

* Ingredients *
2 egg whites
1/2 cup sugar
125g or 1 stick of unsalted butter
1/4 cup of chopped mixed dates and pecans
2 tablespoons maple syrup, to taste

* 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 syrup and chopped 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 5.  The inspiration?  The last 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.