Christmas Pudding Macarons with Italian Meringue Brandy Buttercream

This was the first gift I made for the ‘Let’s Make Christmas’ UK food blogger event that I was lucky enough to attend last week.

When I was thinking of ideas of what to make I was looking for an excuse to make macarons, especially with a Christmas theme. I’ve never actually liked Christmas Pudding that much myself. I am developing a bit of a taste for it as I get older, as long as it is accompanied with large quantities of brandy butter, but I’d still prefer a macaron. I think that these make a nice alternative and if you used an different filling (maybe a large dollop of mincement) they could be suitable for any lactose intolerant guests you might have.

I have made macarons about five times before with varied results. I tried a slightly different recipe this time and these were my most successful ones yet. The trick seemed to be whisking the eggs a bit more before adding the sugar syrup and cooking the macarons at a lower temperature. I was also worried that adding alcohol to Italian meringue buttercream might make it curdle but it worked beautifully.

I had the perfect paper to make the box and used this tutorial from the lovely ‘Craft and Creativity’ blog.

I am not sure who ended up taking my gift home after the event but I hope they enjoyed it. Making them has certainly got me in the mood for Christmas. If you would like to try making these yourself then you can find the recipe below.

I have added these macarons into the Mac Attack #25 The Last of the Year: Seasons & Holidays challenge.

Recipe {Click for printable recipe}

Macarons (recipe adapted from ‘Secrets of Macarons’ by José Maréchal)

Ingredients

200g ground almonds
200g icing sugar
1 tsp ground mixed spice
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
10g cocoa powder
½ tsp brown food colouring (powder)
200g caster sugar
75g water
2 x 80g egg whites (at room temperature)

This should make about 40 macarons (so 80 shells) that have a 2.5cm diameter.

Method

1. Briefly pulse the ground almonds and icing sugar in a food processor. Sift carefully along with the spices, cocoa and food colouring.

2. Place the caster sugar and water in a saucepan and bring to boil without stirring. At the same time as this start to gently beat 80g of egg whites to soft peaks using a mixer.

3. When the temperature of the syrup reaches 105°C increase the speed of the mixer. Once the syrup hits 115°C remove the saucepan from the heat and pour in a thin stream into the beaten egg whites. Continue beating the meringue for 10 minutes so that it cools.

4. Combined the dry ingredients you sifted at step 1 with the remaining 80g of egg whites to make a smooth almond paste.

5. Using a flexible spatula, mix about a third of the meringue into the almond paste to loosen it, then combine the remainder of the meringue. Work carefully until you have a gently flowing consistency. Do not go too far as you will get flat macarons without feet if the mix is too runny.

6. Place some baking paper on your baking trays. Fill a piping bag fitted with a wide plain nozzle (about 8mm) and pipe small circles, leaving a space between each one.

7. Lightly tap the baking sheet on your work surface and leave the macarons to stand for about half an hour. Pre-heat the oven to 150°C.

8. Bake in the oven for 14 minutes. Allow to cool for 5 minutes before peeling from the baking paper.

Italian meringue brandy buttercream

Ingredients

200g caster sugar
75g water
80g egg whites (at room temperature)
225g unsalted butter (softened)
25g – 50g brandy (add to taste)

I used about half of the amount this made to fill all the macarons. You can refrigerate the remaining buttercream for one week or freeze

Method

Initially we are creating an Italian meringue as we did for the macarons.

1. Place the caster sugar and water in a saucepan and bring to boil without stirring. At the same time as putting this on, start to gently beat 80g of egg whites to soft peaks using a mixer.

2. When the temperature of the syrup reaches 105°C increase the speed of the mixer. Once the syrup hits 115°C remove the saucepan from the heat and pour in a thin stream into the beaten egg whites. Continue beating the meringue for 10 minutes so that it cools.

3. Once you are sure the meringue is cool start adding small lumps of the butter, mixing each bit in thoroughly until adding another piece. Once it is all added increase the speed of the mixer and mix for about half a minute until the buttercream has a smooth, light but firm consistency.

4. Add the brandy and mix again on high for another half a minute of so.

5. Once the macarons are cool pipe a generous amount onto one macaron shell and sandwich with another.

Decoration

Pipe on white chocolate to make the macarons look like a Christmas Pudding and add fondant holly leaves and berries. Sprinkle with white edible glitter. Enjoy!