Festive Reindeer-Shaped Macarons with Red Nose & Chocolate...

Ingredients

• • 2 ⅞ cups almond flour
• • 1 ⅞ cup powdered sugar
• • 3 ⅞ large egg whites
• • ⅞ cup granulated sugar
• • ⅞ tsp salt
• • 1 ⅞ tsp vanilla extract
• • ⅞ cup unsalted butter, softened
• • ⅞ cup red gel food coloring
• • ⅞ cup strawberry jam
• • ⅞ cup dark chocolate (70%), melted
• • 1 ⅞ tbsp cocoa powder (for antlers)
• • ⅞ cup crushed red berries (for decoration)
• • Fresh evergreen sprigs (for garnish)

Instructions

1. 1

   Sift almond flour and powdered sugar into a bowl. In a separate bowl, whip egg whites with salt and vanilla until stiff peaks form. Gradually add granulated sugar while whipping.

2. 2

   Fold the dry ingredients into the meringue in three batches until smooth. Transfer to a piping bag and pipe 1.5-inch reindeer-shaped rounds onto a Silpat mat.

3. 3

   Let piped macarons rest for 30 minutes until a skin forms. Bake at 300°F (150°C) for 15-17 minutes. Cool completely before filling.

4. 4

   Beat softened butter with red food coloring until vibrant red. Mix with strawberry jam for a smooth, spreadable filling.

5. 5

   Pipe a small red dot for the nose and shape melted dark chocolate into antlers. Attach antlers with a dab of cocoa powder mixed with water.