Christmas is coming!!! Are you ready? I am!
I decided to have a Christmas Tea for my dining room tablescape…lighthouse and nativity included! Yes, it is a unique combination, but I really love the look! Check out some pictures I took...
A close-up of the lighthouse reveals a couple taking in the view!
The nativity was my parents and I remember my mom putting it up every Christmas when I was a child.
Here is a short video of the table with the lights turned out and some glowing Christmas lights...giving it a peaceful and romantic feel!
One thing that I haven't had a chance to add to the table was some Christmas cookies. Unfortunately, I haven't had much time for baking this Christmas. When I do get a little time, though, I really want to try baking some Macraons.
Here is a recipe I would like to try. Have you ever made Macarons?Christmas Macarons
Adapted from a recipe by Tartelette (source)For the macarons:
100g egg whites (about 3), aged
125g almond meal
150g pure icing sugar
100g caster sugar
cinnamon, for dusting
1. Age your egg whites by leaving them out at room temperature for 24-48 hours, or for 3-5 days in the fridge. Process almond meal and icing sugar in a food processor and sift into a bowl. Process any remaining lumps again and sift again – discard any bits that do not fit through the sieve.
2. Beat egg whites until soft peaks, then gradually add the caster sugar whilst beating until stiff peaks form. Add the dry ingredients in two additions and mix quickly with a spatula a few times to get rid of any large air bubbles. Once the ingredients are starting to incorporate, slow down and fold the mixture until it flows like magma and falls in ribbons from the spatula. Pipe 3cm circles onto sheets lined with baking paper. Confidently rap the baking sheet onto the counter top to allow bubbles to come to the surface, pop these with a toothpick. Sprinkle some cinnamon over the top of half the shells for the eggnog macarons, if desired. Leave the shells out to dry for 30 minutes to an hour to allow a skin to develop on top – when you can touch the surface without any mixture sticking to your finger, they are ready.
3. Preheat the oven to 140ºC. If you have thin baking sheets, place an overturned baking tray into the oven while it is preheating. When the macarons are ready, place the baking sheet on top of the overturned baking tray and bake for 15 to 20 minutes, depending on your oven. The macarons are usually ready when they peel back from the baking paper easily. When they have finished baking, carefully peel the macarons from the baking paper and place onto a wire rack to cool.
For the buttercream:
100g butter, softened
190g icing sugar
2 tbsp milk
1 tsp peppermint essence (for the candy cane macarons)
2 large candy canes, crushed (for the candy cane macarons)
1 tbsp rum (for the eggnog macarons)
1/2 tsp cinnamon (for the eggnog macarons)
pinch of nutmeg (for the eggnog macarons)
4. Beat the butter until light and fluffy, then beat in the icing sugar and milk. Divide the buttercream into two – in one half add the peppermint essence, and in the other half add the rum, cinnamon and nutmeg.
5. Fill the plain shells with peppermint buttercream and roll in crushed candy canes. Fill the cinnamon topped shells with the eggnog buttercream. Place in an airtight container to mature in the fridge for at least 24 hours.
“Better joy in a cottage than sorrow in a palace”
Linking over to these blog parties:
The Scoop @ Cedar Hill Farmhouse
Clever Chicks Blog Hop @ The Chicken Chick
A Bouquet of Talent @ Line on Lakeshore Drive