How to Make Cute Snowman Macarons with Dane | Cupcake Jemma

by birtanpublished on September 5, 2020

Hi hi guys okay when it comes in doily shot in Soho and obviously you know don't buy now because you've seen all masterclass maca wrong video you off anyway hopefully yeah um where we showed you all how to make macaroon well I say wiki really um and for that reason

I'm gonna let Dane show you how to make another macaron because he isn't now macaron Dane oh yeah that's alright I think yeah I think that's my nickname now okay let's roll with it cupcake Jana macaron day my kind

Of literal women nickname together and so there's gonna be some really cool Christmassy macarons today that Dana's gonna show you how to make my mother just handed over today hi everyone today I'm going to show you how to make some

Christmas macarons and I'm gonna keep the flavor inside really simple but they're going to be snowman shaped so the first thing I'm going to do is cut my icing sugar and ground almonds and pop them in the food processor and blitz

Them until they are a fine powdery Croton so my almonds and icing sugar are ready and this feels nice it's a nice fine consistency so we're gonna take this off and then we've got a bowl with a sift and we're just gonna sip ground

Almonds and icing sugar together just to get all of those and limp them out and you don't wanna push it through just sift it and then whatever remains discard that we don't need it so we've got a sifted ingredients and then I'm

Gonna take one batch of my egg whites and pop that in the bowl and then I've also got some these snowmen they're gonna be white obviously and I've got some super white which is titanium dioxide and that will and make the

Mekons nice and white and now whiticus to make a paste and then after that I'm going to put a tiny amount of food coloring which might seem a bit strange have either white snowman that kind of counter actually yellowness of

The ground almond so that's all mixed in I only had a tiniest amount of color and I need some cling film to cover this so does it form a skin thank Jen man lovely okay so I'm just gonna pop this behind me and leave that to one side while I

Get on with the next step so now I'm going to move on to making the sugar syrup so I've got a small saucepan I've got my castor sugar which is gonna go straight into the pan and I've got some water that's also going to go in the pan

And I'm gonna switch this on to a medium heat and get that going so I'm just gonna get my sugar syrup bone I mean that reaches 110 degrees then I whacked my egg whites in the mixer and get those whipping up for the sugar syrup I'm

Going to use a digital thermometer I find these are the easiest and the most accurate and this is such an important part of making macarons so you want to get it correct

Course about Switch 110 degrees I'm going to keep an eye on this but I'm going to put my egg white into my mixing bowl and get that whisk in and all the quantities for the ingredients will be down the description box in the

Description box down below and Gemma will put those in I'll make sure she does it they should do it so what you're looking for with your egg whites is you don't want them to be whisked up to a stiff peak like you

Would a cold French meringue you want them kind of in between so a little bit and frothy and you want to pull the syrup in so that our egg whites are whisking with the syrup so now my syrup has reached 118 degrees and then take it

Off the heat and pour it slowly down the edge of the bowl and not touching up the whip so just keep this mixing until the bowl at the bottom that fills room temperature you don't want it to be hot

So now my meringue has cooled down to room temperature so I could stop that and get the excess off of nowhere if you want all of the meringue okay so we're not going to mix all of this in straightaway because that'll be

Really heavy with the mixture and you'll just use all the air you've worked so hard to get in this mixture so we're going to just take a small spoonful pop it into the pace that we made earlier and just you can beef up quite vigorous

With this just mix it all the way through until that's gone and then we'll incorporate the rest back in so I'm just folding this and nice and gently so that we don't knock too much air out I'm kind of lifting it up and then scraping back

Through the middle so what we're aiming for here is when you lift the mixture up and you'll see it rhythm back down and it will kind of float back down into the mixture and you'll still still see a few of those lines that they won't totally

Disappear and if you're unsure it's always better to under mix and over mix and once I've set ribbon stage we're buddies Park milk so because he's going to be snowman shaped I've made this super simple and I've just made some

Really clear templates using some small cookie cutters and I just got them and drew round them so now I'm just going to cover that with a sheet of greaseproof paper and then we're ready to fight

So now they're all piped out we're just going to tap them on the surface of the table just to get rid of any air bubbles that might be in the mixture that'd be a bear beard that now we're just going to leave these until they've formed the

Skin until their drive to the church and this could take up to 30 to 50 minutes depending on the weather and oh yeah we're gonna bake them yeah and then we're going to bake them at 150 degrees for 10 minutes

So now impaired all of my macaroons up and we're just going to fill them with some white chocolate ganash German has already got a recipe for this so click on the link somewhere on the screen and that will take you to that recipe but

You could fill them with anything some buttercream or some curd or some applesauce whatever takes your fancy so now we're going to decorate these and this is all the furnace so I think I

Need some help because I do this by myself oh and Jim is here to help me and she's got that bad yeah I've got the violet and I look like I know a very durable okay so we've got some royal icing I've

Made royal icing a ton of time so I'll put a link to you the recipe for that in the description box as well just a variety of colors also got some these really cool edible paints yankton blitzer this is gonna go crazy yeah

Let's do it

All right I think we're done yes oh yeah our Dean I know how much you dislike it when I eat the mac on straight away because I wanna sleep out there one to two days later and then I switch the into me but sometimes you just can't

Wait I know thank you Mike I want to be in your mouth I'm gonna meet one yeah maybe you'd like to join me okay but before we go don't forget we've got a couple more festive recipes up our sleeves so make sure that you've

Subscribed to my channel and you've hit the notification bar so you get an alert every time I upload because these next ones and maybe we can enjoy something yeah buns now cuz it around Cheers your way any chives tonight I got camera

You know or anywhere else

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