Snowman Macarons

Dec 12, 2023

These snowman macarons are as delicious as they are adorable!

Prep Time: 40 mins  •  Cook Time: 15 mins •  Total Time: 1 hr 15 mins •  Makes: 18 macarons

INGREDIENTS

For the ganache filling:

• 1/2 cup heavy cream
• 3/4 cup dark chocolate chips

For the macaron shells

• 3 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• 1/3 cup granulated sugar
• 1 ⅔ cups powdered sugar, sifted
• 1 cup almond flour, sifted
• 2 drops white gel food coloring, optional

Royal Icing

• ½ cup powdered sugar
• 1 teaspoon meringue powder
• 2 teaspoons water, as needed
• black decorating gel
• orange decorating gel
• red food colouring

DIRECTIONS

To make the shells:

1. Sift together the almond flour and powdered sugar into a large bowl and set aside.
2. In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
3. Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
4. Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
5. Use a rubber spatula to scrape the batter against and around the sides of the bowl to knock some of the air out of the batter. Do this 5 or 6 times. This step is important because too much air will cause the shells to crack while they bake. Draw a figure 8 over the batter with the rubber spatula. Figure eight should start to sink back into the batter after 10 to 20 seconds, but not disappear. If the batter does not pass the figure 8 test, fold the batter with a rubber spatula twice then check it again, and repeat until the batter is correct.
6. Line two large baking sheets with a silicone mat or parchment paper.
7. Scoop the batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat, then pipe a large circle for the body and a small circle for the head.
8. Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
9. Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
10. Place the oven rack in the center of the oven and preheat it to 300°F.
11. Bake one sheet at a time on the center rack of the oven for 13 minutes. When the timer goes off, carefully open the oven door, and gently touch the top of a shell. The top of the shell should not move from the feet where it touches the pan. If it moves slightly, bake it for 1 minute more.
12. Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

To make the ganache:

1. In a small pot, add the heavy cream. Heat it over medium-high heat for about 5 minutes. As soon as it comes up to a gentle boil, remove it from the heat.
2. In a medium heatproof bowl, add the chocolate chips. Carefully pour the hot cream over the chocolate and allow it to sit for 1 minute. Whisk it until fully combined and smooth. Set aside to cool. Do refrigerate.
3. Fit a small piping bag with a round tip. Using a rubber spatula, scrape the chocolate ganache into the pastry bag.
4. Match up your shells before filling, and then turn one side over. Pipe a little less than a tablespoon-sized dollop of the ganache onto one of the snowman shells. Top it with the matching snowman shell. Repeat with all other macarons.

Royal Icing

1. In a small bowl, mix together the powdered sugar meringue powder. Slowly drizzle in the water a little bit at a time until the icing flows slightly but still holds its shape.
2. Then separate the royal icing into small bowls if adding different colored food coloring.
3. Use the black decorating gel to pipe on small black dots for the eyes, mouth, and buttons. Using the orange gel for the nose, make one orange dot in the center, then with a toothpick gently drag the icing to make a point for the carrot nose.
4. If you want to add a scarf, fill a piping bag with red icing, and pipe a scarf on each snowman.

Transfer the macarons into an airtight container and place them in the fridge overnight, or for at least 12 hours, to soften for the best texture. This step is called maturing.

Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating!

Pretzel Tree Cupcakes

Dec 12, 2023

These chocolate-covered pretzel trees are the perfect toppers for festive holiday cupcakes.

Prep Time: 10 mins  •  Cook Time: 30 mins  •  Total Time: 40 mins  •  Serves: 12

INGREDIENTS

• ½ cup white chocolate chips
• Green food colouring
• 12 pretzel sticks
• 12 chocolate cupcakes
• White vanilla frosting
• Shredded coconut
• Sprinkles

DIRECTIONS

1. Line a baking sheet with wax paper.
2. Lay out pretzel sticks on the lined baking sheet leaving space between them to drizzle chocolate.
3. Melt the chocolate chips.
4. To prevent your chocolate from seizing, follow this method before adding colour: Place bottles of food colour into a zip-lock bag, remove as much air as possible, and then seal. Submerge the bag in a bowl of warm water for 10 minutes. Remove the bag and shake the bottles to distribute the heat. Stir the food colour into the melted chocolate until the desired hue is reached.
5. Use a drizzling tip for your piping bag. Fill the bag with melted chocolate.
6. Starting about halfway up your pretzel stick, pipe the melted chocolate in the shape of Christmas trees.
7. Before the chocolate hardens, add sprinkles, if desired.
8. Let the trees cool for 5-10 minutes to harden up.
9. Top your cupcakes with the finished trees.
10. Using another piping bag filled with vanilla frosting, pipe a mound of frosting around the base of each tree. Sprinkle the coconut over the vanilla frosting.

Chocolate-Filled Puff Pastry Trees

Dec 12, 2023

These chocolate-filled pastries are so cute for the holiday season, and so easy to make!

Prep Time: 15 mins •  Cook Time:  45 mins •  Total Time: 1 hour  •  Makes: 7 trees

INGREDIENTS

• 2 sheets puff pastry dough (7.3 oz), thawed
• 1/4-1/3 cup of chocolate spread such as Nutella
• powdered sugar for dusting

DIRECTIONS

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Roll out 2 sheets of thawed puff pastry. Spread a generous layer of chocolate spread onto one of the puff pastry sheets, covering all corners. Then, add the second sheet on top.
3. Use a pizza cutter to make 1-inch wide strips. Save the last end piece for making the stars.
4. Roll up a strip of dough accordion-style with a minimum of four layers. Work the layers from a wide tree base to a shorter piece at the top.
5. Using a wooden skewer, thread through the center of each dough tree, then place each one on the prepared baking sheet.
6. Using a small star cookie cutter, cut out stars on the last strip of dough. Add the star to the top of the skewer of each tree. Bake for 40-45 minutes.
7. Remove from the oven, and sprinkle with powdered sugar.