

Merry Christmas everyone! For this year's festive season, I made some Christmas Nutcracker Bear macarons that are filled with my favourite Dark Chocolate Ganache.
Did you know that The Nutcracker ballet first premiered in 1892 in St Petersburg? This means it's celebrating its 130 years anniversary this year! Given its long history, its no wonder that it became a Christmas classic.
My daughter was especially drawn to the Nutcracker bear and Ballerina bear in Starbucks this year. Thus, I decided to make these macarons as she would love them ❤️ The design is really simple to make and only a few macaron batter colours are needed.

Have fun making them, and have a bear-y wonderful holiday!
CHRISTMAS NUTCRACKER BEAR MACARON RECIPE
by SumopockyYield: approximately 20 macarons
Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring
[For Macaron Filling]
Select your macaron filling here
Directions
Select your macaron filling here
Directions
[For Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer
until it is white and frothy (approximately 1 minute). Gradually add
the sugar 1/4 at a time. When the first addition of sugar has
completely dissolved (approximately 1 minute later), increase the
mixer speed to medium and add until all the sugar has been
incorporated. Continue to beat until stiff peaks form.
2. Sift the almond flour and icing sugar to the
meringue.
3. Begin macaronage. Using a spatula, start
the macaronage process by folding and lightly scraping the top of the batter. Continue
until the wet and dry ingredients just start to become
combined. In other words, you can't see traces/clumps of almond
flour/icing sugar in the meringue. At this point, the batter should
still be quite tacky.
4. Prepare different colours of batter. For this designs, we will be preparing 1 main batter colour which is brown for the bear. Before preparing the brown batter, scoop out roughly 1.5 tablespoon for white, 1.5 tablespoons of batter for red, 1 teaspoon for black, 1 teaspoon for yellow. Add food colouring to get the desired colours. To each of the batter, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags.
5. Watch my video to see my tips on how to pipe the shells.
5. Watch my video to see my tips on how to pipe the shells.
6. Let the shells dry in a non humid place or an air
conditioned room. You should be able to touch it gently with the tip
of your finger without it sticking.

7. Bake in a preheated oven at 150°C for
approximately 15 minutes.
8. Let shells cool and pipe with your desired filling.
Enjoy~

- December 21, 2022
- 8 Comments