PEPPERMINT WREATH MACARONS

With this post, I share a new take on buttercream which I recently found by accident on a scroll around Youtube University. I could not wait to give it a try. You can watch her video and full explanation of the rationale behind it with a click here. If the subject appeals to you, it will be worth the few minutes of your time, I promise. And it is also a new way to pipe shells, but I cannot take credit for it, I saw some pictures on Pinterest and decided to give it a try.


PEPPERMINT WREATH MACARONS
(from The Bewitching Kitchen)

for the macaron shells, use THIS RECIPE
add green gel food dye

for the buttercream mint filling:
170g unsalted butter, softened
104g light corn syrup
60g powdered sugar
1/8 tsp salt
1/2 tsp vanilla
1/2 tsp mint extract (adjust amount to your liking)

Whip the butter with the WHISK attachment in medium speed until fluffy and lighter in color. With the machine running, slowly add the corn syrup. Increase speed to high and whip for 2 to 3 minutes. Add the vanilla and mint extract, whisk to combine and then add the powdered sugar. Whisk until combined and then switch to the paddle attachment, mixing for 30 seconds or so, to remove air bubbles.

Make the shells. Stop the macaronage before it gets fully smooth, and place half the batter in a piping bag fitted with a closed star tip (I used Wilton #25). Pipe as shown in the composite photo below. The leftover batter can be mixed further to make smoother shells, and then piped as circles of the same dimension of the wreath. If you prefer, you can use two wreath shapes to form a macaron. Add sprinkles as soon as you pipe the shells.

Bake as directed in the original recipe. Pipe the mint buttercream filling, close the shells, and allow to mature in the fridge overnight before serving.

ENJOY!

to print the recipe, click here

Comments: These macarons turned out a little bigger than I expected, so next time I might use a smaller tip to make them a little more delicate. But the most important thing is that they hold the shape well and there were no explosions during baking. I also made smaller versions piping a sort of swirl with the same tip, pairing with a regular round shell. The buttercream worked very well, and I can tell that I’ll be using it often in the future. It has a wonderful texture and it is definitely less cloying than the traditional American version. Give a try, and you might love it too…

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