When I received my first enquiry back in August about Christmas baking, I thought it’d be a great idea to come up with limited period macaron flavours just for the Christmas season.
I was pretty excited about the new flavours I’d dreamt up, but the steady stream of orders for macarons and cakes meant that I never had the time to actually try them out until this week.
All three new flavours have a hidden centre, which I thought was wonderfully appropriate for Christmas; biting into the macaron to find a hidden surprise in the middle would be like opening up a beautifully packaged Christmas present to get to the gift inside. Well, almost…
Peppermint Shells with Mint Tea White and Dark Chocolate Ganache
After all, what would Christmas be like without peppermint candy canes? While I love mint, I didn’t want the flavour to be overpowering and decided to go with chocolate as a filling. Even my husband who isn’t a great fan of mint likes the occasional After Eight thin chocolate square. For a subtler mint flavour, I went with mint tea infused white chocolate ganache as the main filling and a dark chocolate ganache in the centre. For those who don’t fancy white chocolate, there is also a mint tea dark chocolate ganache only version.
Christmas Spice Macaron with Ginger Rhubarb Buttercream and an Almond Paste Centre
I’ve always associated the smell of freshly baked gingerbread cookies with Christmas. It was easy to come up with just the right mix of spices for the macaron shells, but the filling was a little more difficult. I finally settled for a mildly tangy ginger rhubarb buttercream and a wonderfully aromatic homemade almond paste centre. Inspired by the deeply coloured macarons offered by Pierre Hermé and Ladurée, two of the finest pâtissieries in Paris, I went with a deep pink (almost red) colour for the shells. It wouldn’t be Christmas in a box without a touch of red now, would it?
Ginger Macarons with Ginger Rhubarb Buttercream and Candied Ginger (pictured in the first photograph above)
My sister had told me many months ago about a ginger flavoured macaron that her colleague had tried. While I was mildly intrigued, I wasn’t too sure if it’d be well-received. Then I remembered those blistery cold winter nights in Sweden and how wonderful that cup of firey hot ginger tea I’d shared with WL and SH had felt then. While Christmas in Singapore isn’t quite as cold, there are days when it’s cold enough to make me wish for that extra bit of warmth. I suppose it was worth a shot.
The results were surprisingly good. I kept the ginger flavour in the shells and buttercream on the mild side and added candied ginger to the centre for a stronger flavour. It made for a mildly tangy macaron until you hit the slightly spicy candied ginger centre.
The downside of having waited so long to make these Christmas macarons is that I only have a few slots left for anyone wishing to try them.
Available for Purchase: Christmas in a Box @ a Price of S$45. Includes 28 macarons (3 Christmas flavours or any other flavour you fancy from the list here) in a long glossy red custom made box with fat green or gold ribbon.