I’m super excited about this post! It’s the first time that I am posting a #MacaronArt recipe that comes with an accompanying video and template! Hopefully, it will provide you with a comprehensive look into the makings of macaron art. This is perhaps the longest time I’ve spent on a post. It took about two and a half weeks to complete with me working at least 4 hours every day on it, so roughly 70 hours.
I know it seems a little bit early to publish a Christmas piece this early. The idea behind it was two-folds. I know my life tends to get pretty busy and whatever grand plans I start with for the holiday season always seem to get finished last-minute. I told myself this year (like every year before it) was going to be different! Being that it did take me so long to complete it, I’m glad I started early. The second reason is that I wanted you to have enough time to practice making these bear bear macarons before the big day, whenever that will be for you. Perhaps you might want to bring these to a holiday party or surprise your family on Christmas day. I know they will be thrilled to receive any type of goodies that you personally made with them in mind.
♥♥For the complete tutorial, please watch the video I made:♥♥
Cool & Minty Peppermint Ganache Recipe
♥ 100 grams of semi-sweet chocolate
♥ 100 grams of heavy cream
♥ 20 grams butter
♥ Peppermint extract
– chop up the chocolate and place in a heat safe bowl
– heat up the heavy cream in a small sauce pan on low heat, watch it so that it doesn’t over boil
– once it comes to a simmer, immediately pour it over the chopped dark chocolate
– blend vigorously with a spatula until fully incorporated
– add the butter
– once mixture is no longer hot, add 1 tsp. of peppermint extract (or more if you like a real minty taste)
– place it in the fridge and let it cool off and firm up before piping (1-2 hours)
Small Batch of Edible Glue for Applying Bear’s Snout
♥ 20 grams icing sugar
♥ 1/2 tsp. of meringue powder
♥ water in a spritzer
Combine the dry ingredients in a glass bowl. Spritz the water onto the dry ingredients a little at a time and then blend everything together until you reach a thick consistency. When you pick it up, it should not flow easily off the spatula. If it’s too runny, add more sugar. A spritzer is great for controlling the amount of water you are adding at one time.
I really hope you enjoy my little labor of love and would absolutely love to hear some of your goals too! Can’t wait for the holidays!
XOXO,
Mimi
BONUS Template: Christmas Bears on Candy Cane
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