It’s December in less than 48 hours! How crazy is that? Get yourself ready for the quickly approaching festive season with these super cute and super chic macaron baubles! They’re perfect for your tree, nestled inside a sweet Christmas Eve box or added as stylishly edible gift tags on presents!
Oh la la! Just look at those little pretties! They’re available in boxes of 6 baubles for £10. You can opt for an even mix or go for all one flavour too. We’re also able to ship these nationwide (UK) for an added P&P cost of £10 which gets you speedy next day delivery (though this is unavailable for weekend or Monday deliveries). Read on for more about those cute little macarons! Or you can contact us to order via the form below!
This one (above) is the boozy one and will, most likely, be the popular option for all the grown-ups out there! It’s a Raspberry Pink Gin macaron. A lovely blush pink macaron filled with pink gin infused raspberry preserve and a gin & tonic raspberry buttercream. It’s then all dressed up as a festive Christmas pudding with an icing drip, pink berries and tiny fondant holly leaves. Ready for party season!
Pretty Christmas macaron baubles!
This gorgeous macaron is our popular Vanilla & White Chocolate Truffle flavour! It’s a white macaron filled with creamy Madagascan vanilla bean and Belgian white chocolate buttercream with a candy drizzle. We then finish with a flurry of white and pale pink snow sprinkles including sugar pearls, confetti and snowflakes!
Each pretty Christmas macaron bauble is finished with a ribbon, large bow and our famous glittering swing tag! They’re easy to slip on to your Christmas tree branch. You can also add them to hand-tied bows on presents too. We think they’d even look cute on a bauble covered wreath! Obviously, we added our macaron baubles to a super pink Christmas tree!
New Year parties always leave behind a bar full of cocktail left overs that either get saved for next year’s festivities or pushed to the back of the cupboard to gather dust. With this in mind we thought we’d offer up a splendid yet economical epicurean delight that will help put those booze-y left overs to good use! This week’s recipe and tutorial comes in the form of those delicate French confections; les macarons. This recipe utilises Creme de Menthe liqueur which is often a favourite boozy flavour during holiday parties. If you don’t have this lurking in your cabinets sheepishly you can always use some Creme de Menthe flavouring or crush up candy canes to add not only the sweet peppermint flavour to your buttercream filling, but a nice bit of crunch too. You can also swap the Creme de Menthe liqueur for any other type of tipple from brandy to whisky.
Basic Chocolate Macaron Recipe (yields approximately 40 macarons)
Good quality thick baking not parchment paper (don’t scrimp on this as cheap paper buckles and will ruin the shape of your macarons) Pastry/piping bag holder
Step one: Your almond flour needs to be as fine as possible so if you can grind it further before using. When ready mix the almond flour together with the icing sugar by sifting two to three times. You may have granules of almond flour left in your sieve. If this happens it would be perfectly fine to discard this if it is around one levelled teaspoon’s worth. If you have more try grinding the remaining or using the back of a spoon against your sieve to break it down enough to pass through. At this stage add in the cocoa powder. To add flavour to the shells try as best as you can to only use dry ingredients (e.g. for lavender grind down edible lavender florets or sprinkle the flowers on top before putting in the oven).
Step two: Wipe down a clean metal or glass (never plastic as plastic soaks in fats which can ruin your meringue) mixing bowl and whisk with lemon juice. The lemon makes sure that any fat and grease disappears. Dry down with a clean cloth.
Step three: Add your egg whites into the mixing bowl and mix on high speed until white and frothy. With the mixer still on sprinkle in the salt and caster sugar. These stabilise the egg whites so they whip up lovely and firm. Mix until stiff peaks are formed. If colouring your macarons add the gel paste (never liquid) colour in now and mix until incorporated but never overmix your meringue! You can test if your egg whites are ready by the traditional method of hold the bowl upside down over your head! If the mix stays put then it’s ready. Macarons can be temperamental so it may take a few practises to get them just right.
Step four: Fold half of your dry mix into your meringue mix gently until the dry ingredients are almost fully incorporated. Once this is done fold the mixed ingredients into the rest of the dry mixture that is left.
Step five: With your pastry/piping bag holder get a disposable piping bag ready and fitted with a plain round tip. The mix at this stage can be fairly runny so you would need to fold the lower/tip section of the bag over to block any mix from running out. Pour the macaron mix into the piping bag.
Step six: Prepare a cookie or sheet baking tray with good quality baking paper (don’t use cheap paper and remember to use baking paper not parchment). Step seven: Now is the time to pre-heat your oven to Gas Mark 3 / 325 Fahrenheit / 170 Celsius.
Step eight: Carefully pipe your ‘coins’ of macarons approximately the 3.75cm in diameter and around 2cm apart. Get rid of any air bubbles inside your macarons by smacking the tray down on a flat surface around 3-4 times. You should see some holes appear on the tops of some of them; don’t worry about these.
Step nine: We leave our piped macarons to rest before we even think of letting them near an oven. We’ve seen recipes that don’t call for this, but not leaving them for a while has never worked for us at Juniper Cakery. What you need is for your macaron to develop a ‘skin’. We leave ours to sit for 1 hour to 1 hour 30 minutes. We’ve experimented and left them for shorter and longer periods of time, both yielded some not very elegant results. You’ll know that your macarons have a good skin and are ready to pop into the oven when you touch the top lightly and the batter does not stick to your finger. You should feel and see a ‘skin’ has developed.
Step ten: Put your macarons on the middle level of the oven. It is ever so tempting to get as many trays in as you can, but we wouldn’t suggest this unless you’re lucky enough to have a confectioner’s oven. Macarons on the lowest shelf won’t bake as well and macarons placed on the highest will overcook and also discolour.
Step eleven: Bake for 20 minutes turning the tray around halfway.
Step twelve: Your macarons should be ready and have ruffled ‘feet’ on the bases of them. Remove the macarons carefully from the paper. Once cooled down these are ready to be filled!
Dice the butter into pieces and add half to your mixer. Once the butter is smooth gradually add icing sugar and the remaining butter (also diced into cubes) until you get a smooth, creamy texture. Add the flavour to taste. For more hints and tips see our tutorial on how to make buttercream here. Using a piping bag fitted with a plain round tip and filled with your delicious buttercream pipe half your macaron shells and sandwich together with the other half. For the best macaron experience leave these to sit in an airtight container for around 24 hours. Then after a gruelling wait of 24 hours you can now enjoy them and serve them to your loved ones or perhaps keep them all to yourself.
Here are some quick tips to help you get closer to making perfect macarons…
– Remember to smack your freshly piped macarons at least three times on a flat counter before leaving to rest. This gets rid of any air inside the mix.
– Leaving your piped macarons to rest for at least one hour helps your macarons establish a good ski. This keeps your macarons in a good shape, can eliminate air bubbles and can help create the lovely famous ruffled ‘feet’ on their bottoms.
– Good macarons have flat and ‘solid’ bottoms with not holes, air pockets, sticky residue (leave in the over for an extra minute or two if this happens), or concave features.
– Work quickly when piping as the mixture will be runny. We prefer to pipe from above, but lots of others pipe from the side.
– Adding in any dry flavour and/or colour gel paste once the meringue is ready reduces the risk of over mixing.
– Your meringue mix should be stiff, but if you scoop some up in a spoon and throw it back in it should blend back in and not sit on top. If it does sit then mix again on high speed for around 1 minute and repeat until a scooped portion blends. If your mix loses it’s stiff peaks and looks running then it has been over mixed and you need to begin again with fresh eggs.
– If you get even the tiniest amount of egg yolk in your separated egg whites before whisking them into a meringue you need to begin again.
– Don’t worry if you get a little bit of the egg’s chalaza in your mix. The chalaza is a thicker part of the egg white that helps hold the egg yolk in the middle. It can look a little more opaque too.
Once your macarons are ready to enjoy why not wrap them in tissue paper and ribbon for loved ones or enjoy them a lovely hot cup of coffee yourself!
With the New Year festivities nearing we all like to partake in a celebratory drink to see in the glimmering fireworks. With that in mind why not try whipping up some quirky liquorice and black raspberry liqueur macarons for your party guests! These Liquorice and Raspberry Chambord Macarons have been specially created for The Devilled Egg by Juniper Cakery. The dark grey shells flavoured with liquorice root powder are filled with a sweet yet tart raspberry Chambord buttercream; perfect for the adventurous soul with a sweet tooth. Be warned, however, as macarons are somewhat of an art form and science to perfect so don’t be disheartened if you struggle with them at first. Once you perfect them and get used to creating them you’ll become a little obsessed with these tempestuous treats! For the full recipe visit The Devilled Egg blog.
At this time of the year champagne can find its way into our lives in many forms from various cocktails, indulgent bath sets, and fancy hor d’oeuvres; so why not enjoy some bubbly infused into a delicious macaron or several. These Cranberry, Champagne and Chocolate Macarons have been specially created for The Devilled Egg Kitchen Academy by Juniper Cakery and are wonderfully perfect for New Year’s get-togethers and parties. Be adventurous and assemble them into an impressive macaron tower or topple them playfully onto golden tiered cake stands for a casual yet elegant feel. For the full recipe visit The Devilled Egg blog.
In this review we share how we used the Cake Marker by Tala as a guide in creating a macaron tower. The Cake Marker is designed to help you find the centre of a cake, create custom patterns and add decoration accurately. To test this versatile tool we put pen to paper and designed an elegant cake with a simple repetitive pattern. The swirls and swags mimic those seen on the marker itself and helped add those all important finishing touches to our multi-flavoured macaron tower.
The tower itself, from base to top, is a vanilla cake filled with blackberry jam, covered in lemon buttercream and fondant icing and adorned with lemon sherbet, pistachio and turkish delight macarons (some of which are painted with 24 carat edible gold leaf).
Placing the tower in a central position is essential for creating an aesthetically pleasing cake. The spacing from the edge of the cake to the base tier of the lemon macarons is relatively small but if it is even slightly off centre the entire cake could look uneven. We used Tala’s Cake Marker to ensure our tower was central by opening the marker fully and laying it flat upon the cake. The pivet is fitted with a hole so it can be held in place by a pin or used to pin point the centre. Once the centre is found a circle can be drawn using an edible ink pen with a fine tip, or a pin, by placing it through the appropriate hole for the required size. Using the circle as a guideline full control over the tower’s placement is achievable.
The cake marker’s usability really becomes evident when it is time to take the design drawn on paper and place it on an actual cake. The spacing between the swags, like the placement of the cone, is integral to the over all design. We found that Tala’s cake marker gave us the freedom to mark dots where each individual swag would begin and end. Simply place the marker horizontally onto the side of a cake and mark each dot with an edible ink pen accounting for the distance you need between both. Had we not used this method we may have encountered trouble matching up the last few swags.
A great point to make about Tala’s cake marker is that it will lend itself to creating extravagant and simple designs alike. We chose a design inspired by the cake marker itself by taking the ‘C’ shaped swirl and repeating it around the base of our cake. Not only was this a great way to add simple detail it was also incredibly easy to achieve. Using the ‘C’ we marked the shape with a pin and simply followed the pattern using a 2.5 writer tip; we even painted the same design on selected macarons with 24 carat edible gold leaf.
Tala’s cake marker maneuvers well when in use enabling the design to flow seamlessly. Also, it is light and flexible enough to be laid upon icing without causing any damage at all. The cake marker itself is made from plastic making it easy to clean and upkeep. At the same time it is durable enough not to break, chip or crack with pressure leaving your cakes free of dents and scratches.
With the above in mind we have scored the above Tala tools on design, quality and function…