Saturday, 3 December 2011

Christmas Baking - Mince Pie Macaron Recipe


I am so glad it is finally December and I can break out all the Christmas bakes! I have been think about these Mince Pie Macarons since September when I first got my hands on some Buttery Sweet Dough flavouring. The ability to make a macaron taste like sweet pastry was just to exciting to bear quite frankly.

Mince Pies are the epitome of Christmas for me, I love them and look forward to them every year.  I also love a variation on the traditional mince pie and these macarons are no exception they taste so much like a mince pie, even a mince pie itself wouldn't be able to tell the difference.

I am adding these gorgeous macarons to this months Mac Tweets, I love a seasonal Mac Attack and I have sadly missed a few lately so I'm glad to be back to it.


These Macarons are really simple, the shells are of course flavoured with Buttery Sweet Dough emulsion (which you can source from NY Cake) and mixed spice.

The filling is a very simple buttercream with glorious Mincemeat stirred through, you can use any type of mincemeat you like sore bought or home made will both be great.



Mince Pie Macarons

170g icing sugar
160g ground almonds
1/2 tsp mixed spice
4 medium egg whites, separated into two equal batches
160g vanilla sugar or caster sugar
1 tsp Buttery Sweet Dough flavouring emulsion (optional)

For the filling:

50g butter, softened
100g icing sugar
1 tbsp milk
100g mincemeat

To Serve:

1 tbsp icing sugar
1/4 tsp cinnamon


To Make The Macarons:

Line 3 baking sheets with parchment paper.

Sieve together the icing sugar, ground almonds & mixed spice into a large mixing bowl. Add the first batch of egg whites (unbeaten) and mix to form a thick paste. Set aside.

Tip the second batch of egg whites into a heatproof bowl and have an electric whisk at the ready. Place 50ml water and the caster sugar into a small saucepan on a medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start beating the egg whites on a high speed. Once the syrup has reached 118C pour it slowly down the side of the mixer bowl, avoiding the whisk. Add the flavouring emulsion if using and continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm.

Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should fade back into the batter within about 30 seconds - if it does not, fold a few more times.

Heat the oven to 170C/150C Fan/ gas 3-4. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds onto the prepared baking sheets, knock the air out of the macarons by giving the bottom of the tray a whack on the kitchen counter and leave to rest for 30 minutes on the, or until the macarons have developed a skin.

Bake the macarons for 14 minutes. Once out of the oven immediately slide the parchment onto a work surface and cool for a few minutes before gently peeling off the paper.

Pair up your macaron shells.

To Make The Filling:

Beat the butter with an electric mixer until significantly whiter in colour around 1-2 minutes. 

Sift the icing sugar and gradually add half to the butter, continuing to beat the entire time, add the milk and finally the remaining icing sugar.  Beat the mixture for a further 3 minutes.

 Stir in the mincemeat using a rubber spatula.

Spoon a teaspoon of filling onto the flat side of one macaron in each pair and sandwich the two shells together.

 To Serve:

Sieve the icing sugar and cinnamon together.

Pile the macarons high on a cake stand or serving plate and sieve the cinnamon sugar mixture over the plate of macarons to dust.


I cannot wait to fill the house with the smells and sounds of Christmas!

I have been so busy at the bakery, where it has been pretty darn Christmasy, that I'm a little behind at home this year but we are getting our tree tomorrow and I cannot wait!

I'm making lots of foodie gifts for people this year and I really looking forward to putting on the Christmas music and getting the goodies underway, the best bit of Christmas is definitely the baking.

x x x



19 comments:

Marmaduke Scarlet said...

I am wondering if I could use lucuma powder (which tastes a little of vanilla and of maple syrup) in the macarons . . . what do you think? (http://www.buywholefoodsonline.co.uk/organic-lucuma-powder-250g.html)

How To Be Perfect said...

I think it is definitely worth trying, I have never had an issue with adding a powdered ingredient and you can use powdered and blitzed freeze dried fruit to make macarons. It sounds wonderful! I may even have to get some myself. x

sevde said...

super, macarons look delicious ....
Macaron complying with this recipe I'll do, thanks


I welcome you to my blog:)

Paris Pastry said...

Wow! An English Christmas treat and a French one combined in one delicious cookie! Your macarons always look so perfect and effortless... Share us your secrets!! Happy holidays!

Christmas Secret said...

This recipe just made my heart swoon. I am soooo English and this looks soooo good. I printed out your recipe and can't wait to share it with my cooking club!

Thank you for your ever appreciated blog. It is always a thrill to discover new recipes.

A toast to you...

May you be granted your every Christmas wish
May you be blessed with a magic good luck kiss
May you be graced with lots of good cheer
May you help spread the Christmas spirit far and near

Julianne

Lora said...

What an unusual and fabulous macaron flavor. So impressed!

Rosita Vargas said...

Una gran receta para celebrar navidad,abrazos hugs,hugs.

Les rêves d'une boulangère (Brittany) said...

I can't wait for the Christmas bakes to start as well. It's such fun. Actually, I started mine in Novemeber hehe..


As for your macarons..YUM! Regular ones are nice enough..but this amps it up!

Jamie said...

Welcome back and I love these macs. First of all - perfect! Beautiful! And even the lovely color is so wintery! But how creative to make a Mince Pie Mac. Now if I could only taste one. And the Sweet Dough emulsion? I am so curious! Thanks for baking seasonal macs with us!

From Beyond My Kitchen Window said...

I was just on Dom's blog and he posted about some wonderful mincemeat he made. What a great idea to mix some in the filling for the macaroons. They look delicious.

Jennifurla said...

what a wonderful flavor, they came out perfect.

At Anna's kitchen table said...

These sound absolutely heavenly!

Jill @ MadAboutMacarons said...

They look wonderful and can just imagine the flavour. Delicious! I'm missing mincemeat in France! You've inspired me to add it to the list of things to bring back from UK over Christmas! Enjoy all of your festive preparations.

thelittleloaf said...

This is such an inspired recipe! I'm not that keen on mince pies so love the idea of just using a tiny amount of mince pie flavour in these. Gorgeous macs :-)

SR said...

First, you're absolutely amazing. I love your posts and I love the energy that comes from them.
I have been practicing with macaron - trying to flavor shells, etc. I love the italian meringue method as I havent been all too successful with the french method.
But a quick question - is there one basic recipe that can be a base for all macaron - I notice your quantities of ingredients differ - but am wondering if there is one recipe that can be used as a base for all?
Thank you sooooo much!

How To Be Perfect said...

SR,

Thank you so much! You are too sweet.

As far as macarons go you can generally adapt one recipe in many ways. For instance you can add cocoa to a plain Macaron recipe, just reduce the icing sugar by the same quantity. You can also replace some of the almonds with another type of ground nut or add all sorts of different flavours, spices etc. The recipe in this post is very adaptable just keep the basic quantities the same, ie egg, caster sugar etc.

Some flavours are best made from a tailored recipe because added ingredients/ adapting may alter the texture etc but I definitely recommend playing around. Pierre Herme adapts the same recipe for all or at least most his macarons.X

LadyMacaron20ten said...

Given the choice between a mince pie and your macaron, your macaron would win by far! Yumdelish!

Deeba PAB said...

Perfect ...you are certainly true to your blogs name. These are gorgeous macarons. I love the mince pie flavour you so cleverly mixed through the filling, and the icy look they have. WOW!! Lovely to hsee you at MacTweets again!

RollerScrapper said...

They sound great and look even better!