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Reindeer Macarons

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  • Author: KimEasy

Description

Reindeer Macarons are delightful French cookies, perfect for the holiday season. These charming treats feature crisp almond meringue shells filled with a rich chocolate ganache, decorated to resemble festive reindeer.

Ingredients

Units Scale

For the Macaron Shells:

  • 1 cup (100g) almond flour
  • 1 3/4 cups (175g) powdered sugar
  • 3 large egg whites (room temperature)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • Brown gel food coloring (optional)

For the Chocolate Ganache Filling:

  • 1/2 cup (120ml) heavy cream
  • 10 oz (280g) dark chocolate chips

For Decoration:

  • 24 red candies (e.g., M&Mโ€™s) for noses
  • 48 candy eyes
  • 48 mini pretzel twists for antlers

Instructions

  1. Prepare the Macaron Shells:
    • Sift the almond flour and powdered sugar together to remove lumps.
    • In a clean bowl, whisk egg whites and salt on medium speed until foamy.
    • Gradually add granulated sugar, increasing speed to high, and beat until stiff peaks form.
    • Add vanilla extract and brown gel food coloring (if using); gently fold to combine.
    • Carefully fold in the sifted dry ingredients in three additions until the batter flows like lava.
  2. Pipe the Macarons:
    • Line baking sheets with parchment paper or silicone mats.
    • Transfer batter to a piping bag fitted with a round tip.
    • Pipe small circles (about 1.5 inches in diameter) onto prepared sheets.
    • Tap sheets on the counter to release air bubbles.
    • Let the piped batter sit at room temperature for 30-60 minutes until a skin forms.
  3. Bake:
    • Preheat oven to 300ยฐF (150ยฐC).
    • Bake macarons for 15-18 minutes.
    • Allow to cool completely before removing from baking sheets.
  4. Prepare the Chocolate Ganache:
    • Heat heavy cream until just boiling.
    • Pour over dark chocolate chips; let sit for 2-3 minutes.
    • Stir until smooth; let cool to a piping consistency.
  5. Assemble and Decorate:
    • Pair macaron shells of similar size.
    • Pipe ganache onto one shell; top with another to form a sandwich.
    • Use melted chocolate or royal icing to attach candy eyes and red candy noses.
    • Insert pretzel twists between shells for antlers.

Notes

  • Ensure all equipment is clean and dry to achieve a stable meringue.
  • Allow macarons to mature in the refrigerator for 24 hours before serving for optimal flavor and texture.

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