My Ultimate Christmas Macaron Box | Five Holiday Favorite with Filipino Flavors

Описание: My Ultimate Christmas Macarons Box

I must admit I grew up eating a different flavor for Christmas than usual. A typical Filipino Noche Buena includes sweet sticky rice, rice noodles (pancit), lechon and a lot more. It could also vary from every region. I didn’t have the typical gingerbread, sugar cookies or peppermint candy like the rest of the world. Not until I moved and live in the states that I truly learn to embrace these flavors. Don’t get me wrong I love all of them. Every day I learn and discover something new.

So, for this Christmas I decided to bring these flavors together and create my ULTIMATE CHRISTMAS MACARON BOX that features my favorite Christmas flavors.

Here’s what you need:
Recipe Yield: Each recipe makes 28 (2 Inches) shell or 14 Macaron

GINGERBREAD MACARON
*Shell
75g Eggwhite
70g White Sugar
90g Almond Flour
90g Confectioners Sugar
½ Tsp Ground Ginger
½ Tsp Ground Cinnamon
1/8 Tsp Nutmeg
1/8 Tsp Cloves

*Filling- Spiced Gingerbread Ganache
1 C White chocolate
2 Tbsp Unsalted Butter
½ C Heavy Cream
1 Tsp G. Ginger
1 Tsp G. Cinnamon
1/8 Tsp Nutmeg
1/8 Tsp Clove

UBE MACARON
*Shell
75g Eggwhite
70g W. Sugar
90g Almond Flour
90g Confectioners Sugar
½ Tsp Ube Extract
1 drop purple food color (gel)

*Filling-Ube Ganache
1 Cup White Chocolate
2 Tbsp Unsalted Butter
100 ml Heavy Cream
¼ Cup Ube Jam
1 Tsp Ube Extract

PANDAN-MACAPUNO MACARON
*Shell
75g Eggwhite
70g W.Sugar
90g Almond Flour
90g Confectioners Sugar
1/8 Tsp Pandan Flavor
Green Food Color (gel)

*Filling- Pandan Ganache
1 C White Chocolate
2 Tbsp Unsalted Butter
1/8 Tsp Pandan
100ml Heavy Cream
Touch of green gel food color
½ Cup Sweetened Macapuno (chopped)

CRANBERRY MACARON
*Shell
75g Eggwhite
70g W. Sugar
90g Almond Flour
90g Confectioners Sugar
3-4 Drops Super Red Food Color (gel)
Touch of black or brown food color

*Filling- Cranberry Buttercream
114g Unsalted Butter (1/2 C)
1 C. Confectioners Sugar
1/3 C. Cranberry Jelly/Jam

PEPPERMINT MACARON
*Shell
75g Eggwhite
70g W. Sugar
90g Almond Flour
90g Confectioners Sugar
Red and Green Food color (gel)

*Filling- Peppermint Buttercream
114g Unsalted Butter (1/2 C)
1 C. Confectioners Sugar
1 Tsp Peppermint Extract
1 C. Crushed Peppermint Candy (For Coating)

Melted Chocolate ( For decorations )
50g White Chocolate
2 Tbsp Heavy Cream (Hot)

Notes:

In a clean bowl add room temperature eggwhites. Divide sugar into three. Start on low speed beat eggwhites until frothy. When bubbles become foamy (like the foam on a cappuccino, takes about 1 minute) add 1/3 of the sugar and beat for 30 seconds. Add another 1/3 cup sugar and beat for 30 seconds then add remaining sugar and beat on low speed for 30 seconds allowing the sugar to melt before turning speed on high. Beat until stiff peaks and glossy (3-4 minutes).

Stabilize Meringue: If you’re adding color this is the time to add color. Add a few drops of gel color and with mixer speed on low beat meringue moving very slow for 2 minutes. This step is important.

Macaronage: Add sifted almond flour and confectioners sugar to meringue. Take your time to carefully combine meringue with dry ingredients. After everything gets incorporated bring batter on the side of the bowl then slowly scrape it back towards the middle.

Resting: Pipe macarons into 2 inches diameter in silpat or parchment paper lined baking sheet. Lightly tap pan to release extra air bubbles, if you see air pocket forming on the shell you can pop it using a toothpick. Rest for 30-60 mins (depending on room temperature) minutes before baking

Bake in a preheated 300F for 12-14 minutes. (I use my center rack to bake my macarons.)

Buttercream:
In a bowl add butter (room temperature) beat on low speed to soften. Add half of the confectioners sugar and mix, add the remaining sugar and beat until well combined. Add Cranberry (for the cranberry filling) or add peppermint extract (for the peppermint filling) and mix. Transfer to a piping bag fitted with a round tip. Pipe to a macarons shell. Top with the decorated shell creating a sandwich.

Ganache:
In a bowl add chocolate and butter (and spices- cinnamon,ginger, nutmeg,cloves for the ginger bread ganache). Pour hot heavy cream and let it sit for a few seconds to melt. Whisk until smooth. For the ube ganache add ube extract and ube jam. For the pandan ganache add pandan flavor. Mix everything until well combined. Chill all the ganache for 30-60 minutes. Bring out gingerbread ganache and let it sit to room temperature before beating on low speed for a minute to make it smooth and fluffy. Transfer ganache to a piping bag fitted with a star tip (only the gingerbread), for the ube and pandan I use a plain round tip. Pipe to a macaron shell. For pandan leave a space in the middle for the sweetened macapuno. Add macapuno in the center and top each macaron with the decorated shell creating a sandwich.

Depending on what type of oven you are using you maybe need to add or adjust the baking time.

Happy Baking!
-La Kusina Filipina