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Reindeer Macarons

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Ingredients

Scale

For the Macaron Shells

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites (room temperature)
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • A pinch of salt
  • Red gel food coloring (optional)

For the Filling

  • ½ cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream (to desired consistency)

For Decorating

  • 24 candy eyes (or mini chocolate chips)
  • 24 red candies (like M&M’s or red chocolate-covered candies for the nose)
  • 48 pretzel twists (for antlers)
  • Edible glitter or gold dust (optional)

Instructions

Prepare the Macaron Shells

  1. Sift Almond Flour and Powdered Sugar: In a bowl, sift the almond flour and powdered sugar together to remove any lumps. Set aside.

  2. Whip Egg Whites: In a clean mixing bowl, whisk the egg whites and salt on medium speed until foamy. Gradually add the granulated sugar and continue to whip until stiff peaks form and the meringue is glossy.

  3. Add Vanilla and Color: Add the vanilla extract and optional red gel food coloring to the meringue, folding gently until fully incorporated.

  4. Fold in Dry Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the meringue in three additions. The batter should be smooth and flow like lava. Do not overmix.

Pipe the Macarons

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats.

  2. Pipe the Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each.

  3. Tap the Sheets: Gently tap the baking sheets on the counter to release any air bubbles.

  4. Rest the Macarons: Let the piped macarons sit at room temperature for 30-60 minutes until they form a skin. They should not stick to your finger when touched.

Bake the Macarons

  1. Preheat the Oven: Preheat your oven to 300°F (150°C).

  2. Bake: Bake the macarons for 15-18 minutes, or until they have risen and formed a “foot.” They should not be brown.

  3. Cool: Allow the macarons to cool completely on the baking sheets before removing them.

Make the Filling

  1. Prepare the Filling: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream until smooth and spreadable.

Assemble the Macarons

  1. Pair the Shells: Match macaron shells by size and shape.

  2. Fill the Macarons: Pipe or spread a dollop of filling on the flat side of one shell and top with another shell to create a sandwich.

  3. Decorate: Use melted chocolate or royal icing to attach the candy eyes, red nose, and pretzel twists for antlers to each macaron.

Cool and Serve

  1. Chill the Macarons: For the best flavor and texture, refrigerate the assembled macarons for at least 24 hours before serving.

  2. Serve: Enjoy your festive Reindeer Macarons at holiday gatherings or as a delightful gift.

Nutrition

Find it online: https://succulentrecipes.com/reindeer-macarons/