Every holiday season, last minute, I decide we I need to bake goodies to give away to friends, family and business colleagues.  Every holiday season, Laudalino aka …Lenny, looses me to the affair of the kitchen.  Now, we cannot be baking for everyone we know, so we always condense our list and a few lucky people (different ones every year) get a goodie box in the mail.  This year we decided to make Dorie Greenspan’s Sugar Topped Molasses cookies, which  I added edible gold to the rolling sugar, to give them an extra twinkle.  As well, since I am in the process of perfecting the macaron, I decided it would be nice to give these away, after all, if we keep eating the mistakes we will be as big as Santa’s sleigh.  The problem with deciding to send macarons out, is deciding which flavor to send out.  I know, I should go with one, not more than two;  this year, we I picked three!  It was a hard decision as every time I came up with a new flavor, another one popped into my head, before I knew it the list was too long and Lenny thought I was crazy.  So, we made some butter-creams and picked the best ones, minus the chocolate, one can never go wrong with spicy chocolate.

We hope you  enjoy this virtual gift, we send to you!

Recipe:  Eggnog Macarons

8 ounces whole raw almonds
8 ounces whole hazelnuts
1 cup powdered sugar

100 grams egg whites
25 grams sugar
1 1/2 teaspoon creme of tarter
200 grams powdered sugar
125 grams mixed nut flour, I used half hazelnuts and half almonds
1 whole nutmeg
pinch of salt

Prepare the nut flour by grinding the nuts with 1 cup of powdered sugar, in a food processor until the consistency of flour.  You will need to pulse the food processor and run it, then pulse and then run. *I did toast my nuts beforehand and let cool and dry out for 24 hours.

Separate the egg whites  and let them sit at room temperature for 24 hours before starting to make the macarons.

Preheat oven to 300.  Whip the egg whites and creme of tarter until they are foamy.  Sprinkle in the sugar while still mixing. Continue to whip until stiff peaks form.  Sift the powdered sugar, salt, nut flour into a bowl and then grate the whole nutmeg into the dry ingredients.  Add to the meringue and fold until a shiny mass comes together. Fill a pastry bag with a number 806 tip.  Pipe the macarons onto parchment paper.  Let the macarons dry at room temperature for at 30 minutes – an hour.  It was humid the day I made them, so I did let them site out longer.  Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes.  Cool for a couple minutes.  Remover from parchment and let cool.  Fill.  Serve.  Eat.

Recipe: Rum Buttercream

2 eggs, whites only
100 grams sugar
150 grams butter, room temperature
2 tablespoons rum
In the bowl of an electric mixer, whisk together egg whites and the sugar lightly. Place over a water bath and whisk  until sugar is dissolved and the mixture is warm to the touch. Bring bowl to the electric mixer and whip until stiff peaks form. Add butter, a tablespoon at a time while whipping. It might seem like the buttercream breaks, but continue whipping as it will come together. Add the flavoring and mix until combined.

Recipe:  Yellow Chartreuse Macarons

8 ounces whole raw almonds
8 ounces pistachios
1 cup powdered sugar

100 grams egg whites
25 grams sugar
1 1/2 teaspoon creme of tarter
200 grams powdered sugar
125 grams mixed nut flour, see above
pinch of salt

Prepare the nut flour by grinding the nuts with 1 cup of powdered sugar, in a food processor until the consistency of flour.  You will need to pulse the food processor and run it, then pulse and then run. *I did toast my almonds beforehand and let cool and dry out for 24 hours.

Separate the egg whites  and let them sit at room temperature for 24 hours before starting to make the macarons.

Preheat oven to 300.  Whip the egg whites and creme of tarter until they are foamy.  Sprinkle in the sugar while still mixing. Continue to whip until stiff peaks form.  Sift the powdered sugar, salt, and nut flour into a bowl.  Add to the meringue and fold until a shiny mass comes together. Fill a pastry bag with a number 806 tip.  Pipe the macarons onto parchment paper.  Let the macarons dry at room temperature for at 30 minutes – an hour.  It was humid the day I made them, so I did let them site out longer.  Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes.  Cool for a couple minutes.  Remover from parchment and let cool.  Fill.  Serve.  Eat.

Recipe: Yellow Chartreuse Buttercream

2 eggs, whites only
100 grams sugar
150 grams butter, room temperature
2 tablespoons chartreuse
In the bowl of an electric mixer, whisk together egg whites and the sugar lightly. Place over a water bath and whisk  until sugar is dissolved and the mixture is warm to the touch. Bring bowl to the electric mixer and whip until stiff peaks form. Add butter, a tablespoon at a time while whipping. It might seem like the butter-cream breaks, but continue whipping as it will come together. Add the flavoring and mix until combined.