Happy 3rd Sunday of Advent!
Today there’s a super sweet and yumm surprise waiting for you… let have a look:
Hmmm… don’t they look gorgeous?
makes about 25
- 45g ground blanched almonds
- 80g powdered sugar
- 2 teaspoons speculoos spice
- 1 egg white (à 36g)
- 10g sugar
- brown foodcoloring
- 50g melted milk chocolate
- 60g soft butter
- 50g powdered sugar
- 60ml cream
- 1-2 drops vanillaextract
- 1/2 teaspoon speculoos spice (or 1 tbsp of speculoos spread)
- 1 pinch of salt
Mix almonds and powdered sugar. Put the mix in a kitchen grinder and and grind until it’s very smooth. Add speculoos spice and set aside.
Beat the egg white for 10-20 seconds, then add the sugar and beat until it’s very stiff. Use the foodcoloring to dye the whipped egg white in a light brown shade. Now add one third of the almond mix and gently fold in. Repeat with the other 2 parts of the mix until you have a sticky, not too runny batter.
Prepare a sheet of baking paper. Fill batter into a disposeable piping bag, then cut off the tip and pipe little circles (about 2 cm ø) onto the paper. Let the macarons dry for 20 minutes, while you wait it’s time to preaheat the oven (320°F / 290° F when you use an fan-forced oven). Carefully pull the baking paper onto a baking tray and bake for 12-14 minutes. Pull the paper off the tray and onto a cold surfce and let the Macarons cool there.
To make the frosting you have to beat the butter for about a minute. Add the powdered sugar and the melted chocolate and beat for another 2 minutes. Then add the cream, vanilla extract, salt and speculoos spice and mix for one minute. Fill into a piping bag and pipe onto half of the macaron shells. Put on the top halves.
Something sweet for your tongue and your eye… this is such a perfect recipe for a lazy Sunday so close to Christmas.
Enjoy the day & HAPPY BAKING!