Christmas Macarons wtih Advocaat Butter cream

I don't know if I really love to eat macarons, I do eat them when I have my coffee as it is a habbit of us here when have a cup of coffee we will have a biscuit, cookie, chocolate etc....not that it is a must but we do that.
 

In my early macaron making time I did eat them even though I think macarons are really sweet, but now after making macarons so many times the excitment is not same as before.
 

What the excitment is for, is to see if I will get the perfect feet whey they are baking :-) it is always a tensed time when they are in the oven as I will be waiting  to see how they are looking while they are in the oven and each time I see the beautiful feet apearing I have a big smile and even now I will be clapping my hands :-)

 

Every year this time of the year I always think of making macarons with christmasy colors, but then there are so much things to do around this festive time, it never happens.

 

I always stick to my Ottelonghi book, which till now has not failed me.

110gm icing sugar

60gm almond flour
60gm egg whites (of 2 eggs) ( Normally you have to age the egg whites, which I suggest you do too, but these days I find myself not agening them but I don't take the freshest egg, I just take egg which is atleast a week old and then make the Macarons when ever I want as I don't like the agening part of the whites as I am a impulisive baker, but don't listen to me age you eggs )

40gm castor sugar
Few drops of any food colour

Whiz the almond flour and icing sugar in the coffee grinder and sift 2-3 times

Whisk the egg whites and castor sugar till it forms a thick aerated meringue, firm but not too dry.
Turn the nut mixture into the bowl, and fold gently to get a lava type batter.Hold the tray firmly and tap the underside firmly. This should help to spread and smooth out the macarons.
Leave out, uncovered for 15 minutes.
Meanwhile preheat the oven to 150C (the original recipe has 170C).
Bake in preheated oven for about 17 to 19 minutes. They are ready when they readily leave the paper when liften with a palette knife. Remove from oven as soon as this happens, and leave to cool completely.
I take out the macaron shells when I take them out from the oven, and I do this trick always, slpash a little bit of water unders the baking paper which allows the Macaron to lift from the baking paper

easily.

 

 Butter Cream: Source Tartlette ( I always make half the recipe that seems to be enough for filling the above macaron shells)
1/2 cup (100gr) sugar
2 large egg whites

1 1/2 sticks (6 ounces) unsalted butter, at room temperature

4 tbsp of Advocaat (After mixing them and when i tassted they had good taste of Advocaat but when I filles them and ate together with the macarons they taste was not that much there so I will add lore advocaat next time)



Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

The sugar should be dissolved, and the mixture will look like marshmallow cream.

Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.

Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
Add the Advocaat to the buttercream and fold with a spatula until fully incorporated.

If not using right away, refrigerate for up to a week or freeze for up to 1 month.