I am guessing depending on where you live you are either one days or two days away from New year’s Eve. Party planning or planning to go out; everyone has their own little away to celebrate one hell of year. Not only just for world politics, economics and pop culture (looking at you twerking) but in our individual lives as well.
What kind of highlights did you have this year? Maybe you got a promotion or did you have a baby? Finish school?
Something as simple as making a new friend is reason to get excited about ending 2013.
High lights of my year?
My final year of University has just ended , I have achieved my first year of blogging (yay!) and I have somewhat established a home business making cakes for people.
Not bad for finally taking this baking thing seriously.
I thank each and every one of you who read, RSSed, pin, follow, like, tweet my post. Nothing has made me happier than to get comment good or bad from you; it lets me know you care!
So a big warm bakers thank you!
You guys have made this blog what it is today, so I can not wait to bring you into another year. I have already got a post ready for the 2nd!
Forget your diet here guys. I am bringing you highlights from my Christmas, Cake and sweets galore!
Anyway this is a short post but I think a necessary one to finish the year.
ALSO it will not be a dessert blog if a final sweet treat did not top of 2013.
Yes macarons, the year of the macron has well and truly past us. So as one last salute good bye to this wonderful treat I think coconut rum is called for. Not only coconut rum but an almond coconut crème reminiscent of a raffaello.
Now re creating the filling for the raffaello is one of life’s great mysteries. While this may not be a exactly the same, It does have the same qualities of found in the creamy coconut candy.
Some of the ingredient used are not common like cocoa butter but you can use white chocolate if you have to! Simply reduce the icing sugar down to 200 grams and increase milk powder to 40 grams.
Seriously this only chocolate me and sister fight about getting in the sampler pack. ONLY 6??? WE demand more!
FYI; the makers of Raffaello, you need more in variety packs.
Yes I am that obsessed with this candy. So this mac hack is a way better way of sharing the raffaello love among my family and friends.
Creamy spiked crème sandwiched between that signature chewy but crispy edge cookie. Simply a tasteful mouthful that is easier than you think.
The macaron may have had it is year but the legacy it has left has set a new bench mark for desserts everywhere.
If you have not tried to make macarons your self; PLEASE TRY IT!! It is not as scary as it seems and the yucky batches as make great cookies in general. It is hard to go wrong when you have nuts and sugar in the mix.
DO I really need to say more when I have done over 10 macaron devoted post this year? Yes my family loves them THAT much and you will too with this recipe.
Spiked Raffaello macarons
Recipe adapted from Apple pie macarons and Tarteletterecipe
110 grams almond meal
90 grams egg whites
25 grams raw caster sugar
200 grams icing sugar
Pinch of nutmeg ground
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream
Place the powdered sugar, nut meg and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.
Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F/150C. When ready, bake for 15 to 20 minutes, depending on their size.
Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture.
Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
Spiked coconut almond crème
100g condense milk spread
50g cocoa butter
100g coconut butter
50g butter, unsalted
25g full fat milk powder
300g pure icing sugar, shifted
1 tbsp white coconut rum
1 tsp clear almond extract
Toasted shredded coconut
In a medium sauce pan melt to together the cocoa butter, condense milk, butter, milk powder and coconut butter over a low heat.
Transfer to a stain steel bowl to cool then store in the fridge until harden over night. Take out 10 minutes before the next stage.
IN stand mixer, beat the semi-solid lump made in the previous step until light and fluffy. Add the icing sugar in batches of three until combined. Add your rum and almond extract then beat again.
Pipe one teaspoon and a half of crème onto one macron shell.
Place another shell on top.
Roll the edge in the toasted coconut and set aside on a tray to cool in the fridge.
Take out 1 hour before serving.