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Eggnog Macarons and Yellow Chartreuse Macarons

Eggnog Macarons and Yellow Chartreuse Macarons

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Every holiday season, last minute, I decide we I need to bake goodies to give away to friends, family and business colleagues.  Every holiday season, Laudalino aka …Lenny, loses me to the affair of the kitchen.  Now, we cannot be baking for everyone we know, so we always condense our list and a few lucky people (different ones every year) get a goodie box in the mail.  This year we decided to make Dorie Greenspan’s Sugar Topped Molasses cookies, which  I added edible gold to the rolling sugar, to give them an extra twinkle.  As well, since I am in the process of perfecting the macaron, I decided it would be nice to give these away, after all, if we keep eating the mistakes we will be as big as Santa’s sleigh.  The problem with deciding to send macarons out is deciding which flavor to send out.  I know, I should go with one, not more than two;  this year, we I picked three!  It was a hard decision as every time I came up with a new flavor, another one popped into my head before I knew it the list was too long and Lenny thought I was crazy.  So, we made some butter-creams and picked the best ones, minus the chocolate, one can never go wrong with spicy chocolate.

Holiday Macarons 1209

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Eggnog Macarons

Ingredients:

8 ounces whole raw almonds
8 ounces whole hazelnuts
1 cup powdered sugar

100 grams egg whites
25 grams sugar
1 1/2 teaspoon creme of tarter
200 grams powdered sugar
125 grams mixed nut flour, I used half hazelnuts and half almonds
1 whole nutmeg
pinch of salt

How To:

Prepare the nut flour by grinding the nuts with 1 cup of powdered sugar, in a food processor until the consistency of flour.  You will need to pulse the food processor and run it, then pulse and then run. *I did toast my nuts beforehand and let cool and dry out for 24 hours.

Separate the egg whites and let them sit at room temperature for 24 hours before starting to make the macarons.

Preheat oven to 300.  Whip the egg whites and creme of tartar until they are foamy.  Sprinkle in the sugar while still mixing. Continue to whip until stiff peaks form.  Sift the powdered sugar, salt, nut flour into a bowl and then grate the whole nutmeg into the dry ingredients.  Add to the meringue and fold until a shiny mass comes together. Fill a pastry bag with a number 806 tip.  Pipe the macarons onto parchment paper.  Let the macarons dry at room temperature for at 30 minutes – an hour.  It was humid the day I made them, so I did let them sit out longer.  Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes.  Cool for a couple minutes.  Remover from parchment and let cool.  Fill.  Serve.  Eat.

Rum Buttercream

Ingredients:

2 eggs, whites only
100 grams sugar
150 grams butter, room temperature
2 tablespoons rum

How To:

In the bowl of an electric mixer, whisk together egg whites and the sugar lightly. Place over a water bath and whisk until sugar is dissolved and the mixture is warm to the touch.

Bring bowl to the electric mixer and whip until stiff peaks form.

Add butter, a tablespoon at a time while whipping. It might seem like the buttercream breaks, but continue whipping as it will come together.

Add the flavoring and mix until combined.

Yellow Chartreuse Macarons

Ingredients:

8 ounces whole raw almonds
8 ounces pistachios
1 cup powdered sugar

100 grams egg whites
25 grams sugar
1 1/2 teaspoon creme of tarter
200 grams powdered sugar
125 grams mixed nut flour, see above
pinch of salt

How To:

Prepare the nut flour by grinding the nuts with 1 cup of powdered sugar, in a food processor until the consistency of flour.  You will need to pulse the food processor and run it, then pulse and then run. *I did toast my almonds beforehand and let cool and dry out for 24 hours.

Separate the egg whites and let them sit at room temperature for 24 hours before starting to make the macarons.

Preheat oven to 300.  Whip the egg whites and creme of tartar until they are foamy.  Sprinkle in the sugar while still mixing. Continue to whip until stiff peaks form.  Sift the powdered sugar, salt, and nut flour into a bowl.  Add to the meringue and fold until a shiny mass comes together. Fill a pastry bag with a number 806 tip.  Pipe the macarons onto parchment paper.  Let the macarons dry at room temperature for at 30 minutes – an hour.  It was humid the day I made them, so I did let them sit out longer.  Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes.  Cool for a couple minutes.  Remover from parchment and let cool.  Fill.  Serve.  Eat.

Yellow Chartreuse Buttercream

Ingredients:

2 eggs, whites only
100 grams sugar
150 grams butter, room temperature
2 tablespoons chartreuse

How To:

In the bowl of an electric mixer, whisk together egg whites and the sugar lightly.

Place over a water bath and whisk until sugar is dissolved and the mixture is warm to the touch.

Bring bowl to the electric mixer and whip until stiff peaks form.

Add butter, a tablespoon at a time while whipping. It might seem like the butter-cream breaks, but continue whipping as it will come together.

Add the flavoring and mix until combined.

(Visited 507 times, 1 visits today)

Aubrey Smithwick

Thursday 4th of October 2018

Could you post or email the ancho chili recipe please? The other two were posted but I not this one. Thanks

Denise Woodward

Sunday 7th of October 2018

https://chezus.com/2009/10/27/bittersweet-chocolate-with-ancho-chili-ganache-macarons/

Vivian

Saturday 19th of December 2009

They are gorgeous! Well done! I have been enjoying this challenge. The possibilities of all the different flavor combination's leave a lot of room for us to play within the recipes. This recipe looks delicious and I may have to give it a try.

Tamar

Thursday 17th of December 2009

There are cookies, and then there are cookies! So tell me again how I get on your gift list ...

admin

Sunday 20th of December 2009

I have added you to our list for taste testers! Will be making some new flavors in January. Email me your mailing address!

veron

Wednesday 16th of December 2009

Macarons do make elegant gifts. I made an egg nog inspire one last christmas too. Looks terrific!

Elle

Wednesday 16th of December 2009

They're so pretty! I don't think you have any more "perfecting" to do. :)