Christmas Macaroons

Ingredients list for Christmas Macaroons

• 1 1/2 cups Icing sugar (230 grams)
• 1 cup Almond flour (120 grams)
• 4 Eggs (140 grams)
• to taste Salt
• 1/3 cup Castor sugar (70 grams)
• few drops Edible red food colour
• to garnish Melted white chocolate
• as required Butter cream icing
• to garnish Edible green crystals
• to garnish Silver balls

Method

1. Take icing sugar and almond flour in a bowl and break the lumps if any. Sift the mixture through a strainer into another bowl.
2. Separate egg whites and yolks and put into two separate bowls.
3. Beat the egg whites with an electric blender till frothy. Add a pinch of salt and castor sugar gradually and keep beating till stiff peaks form. Add some red colour and mix well.
4. Add ¼ egg white mixture to almond flour mixture and fold in gently. Add the remaining egg white mixture and fold in till everything is well incorporated. Transfer mixture in a piping bag.
5. Keep a silicon macaroon sheet on a baking tray and pipe out the mixture into the dents.
6. Place a mat over the chopping board and place the tray and tap a little so that the air gaps are filled. Dampen fingers with water and lightly tap the risen peaks to flatten them. Set aside for 20 minutes.
7. Meanwhile preheat the oven to 150°C.
8. Keep the tray in the preheated oven and bake for 20 minutes. Take the tray out and let the macaroons cool down to room temperature.
9. Fill the melted white chocolate in a piping bag and the butter cream icing in another piping bag.
10. Place parchment paper on a serving plate, place half macaroons on it and pipe out melted white chocolate on top in a crisscross pattern on them. Garnish with edible green crystals and silver balls. Refrigerate for 10-15 minutes.
11. Keep the remaining half of the macaroons upside down on the worktop. Pipe out the butter cream icing on them. Cover with the garnished macaroons and serve.