Day 12 – Snowmen Macarons

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Just a little delicious Christmas idea from me today! Snowmen Macarons!

Ingredients:

1 x qty Macaron mixture recipe here

Milk Chocolate Ganache

80ml double cream

1 tbsp butter

300g milk chocolate chopped

To decorate:

Thin Christmas ribbon

Cake pop sticks

Black edible icing pen

Orange edible icing pen or orange petal dust mixed with a little clear alcohol

Makes: 16 snowmen

Mix up the Macaron mixture following the steps just here, very simply flavour the mixture at the meringue stage with a teaspoon of vanilla extract.

Fill a piping bag with the mixture and line 2 baking trays with non-stick baking paper or ideally a reusable bake o glide sheet.  Use a piping nozzle that is a round open nozzle no bigger than 1cm wide – this helps control the mixture and stops it from flowing out of the bag!

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For each snowman pipe 2 regular macaron sizes – counting 1,2 is a great way to keep them in size, and 2 smaller macarons for the head – counting 1!  Pipe them spaced well enough to allow for a little spreading.

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The bodies are approx. 4cm in diameter and the heads 3cm.

Give the trays a sharp tap on the worksurface to release any trapped air bubbles and set them to one side in the kitchen for 30 minutes or until a skin is formed across the surface and you can touch them safely with your fingertip.

Preheat the oven to 130c (fan)/150c/Gas Mark 2.

Bake the trays in the oven for 13-14 minutes.

Allow to cool on the tray for 15 minutes before transferring to a wire rack to cool completely.DSC_8675

To make up the ganache place the chopped chocolate, cream and butter in a bowl over a pan of simmering water.  Melt gently and stir until the ganache is smooth.

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Transfer to a clean bowl, cover and allow to cool until the ganache is a pipeable consistency.

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Now to add the snowman’s features.  Match up the macarons into matching pairs of bodies and heads.  To one body add the snowman’s buttons with the black edible pen.

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To one of heads add two eyes, a smiley coal mouth and draw (or paint) on a carrot nose.

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To assemble them tie a small length of narrow ribbon around a cake pop stick.  Pipe a bulb of milk chocolate ganache filling to one head macaron. Place the stick into position and top with the decorated snowmans head.

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Slide the ribbon upwards until it sits right below the head.

Pipe the filling into a body macaron, position the stick in place and top with the decorated body.

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Leave the assembled snowman flat on the cooling rack until the filling has set and they are secured to the stick.

Serve!

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Tastiest Snowmen I’ve come across all year!

(Can be frozen if making in advance)

Ruth Clemens, Baker Extraordinaire

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This entry was posted in Chocolate, Christmas, Gifts, How To, Macaroons, Meringue, Treats, Twelve Days of Christmas, Vanilla. Bookmark the permalink.

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