Sprouted Fig (The Smoothie Lover)
December 31, 2012

Happy New Year!!!!!

I really hope all of you’ll get a great night and a wonderful year – 2013!

At our home we are going to have a lot of guests – 26 in total (+ a dog who should count as a person as well (-; ). I made a lot of place cards for the table. If you need a bit inspiration, here are some pictures of them :-)

Super easy and really pretty on the table. We have made a gold-themes table this ear.

Actually I’m not going to celebrate new year at home this ear. So no gold-table for me :-)

4 friends and I are going to meet at one of my friend’s house and spend new years eve together. I’m looking so much forward to that!
Each of us make a dish (or share a dish). I have made the dessert – chocolate mousse with pistachio orange brittle. Um! It’s going to be SO nice.

Bur I’ll share that recipe another time.

Yesterday one of my friends, who I shall celebrate New Year’s Eve with, and I made these lovely macaroons for tonight.

Actually, they wasn’t meant to be macaroons, just meringue kisses. But they turned out so pretty and round we decided to make sandwich macaroons with chocolate ganache instead.

Our plan is to serve them tonight as a little surprise – for when the clock strikes 12 ;-)

Raspberry Macaroons w/ chocolate ganache
25 sanwiches

For the meringue
100 g. sugar
2 egg whites (preferably pasteurised)
1 tsp. white vinegar
1 tsp. raspberry jam

For the ganache
100 g. chocolate, chopped
1 dl. (0,4 cup) cream – we used 18%
25 g. butter
2 tsp honey

How to do
Beat the egg whites, sugar and vinegar until the mixture sticks together very well and you can turn the bowl upside down without the mixture falling out.
Add in the raspberry jam. Whip gently. After adding the jam, the meringue should be a tiny bit more runny. That’s great – the macaroons will get a very nice shape then.
Transfer to a piping bag and place macaroons on a baking sheet with non-stick paper.
Bake in the oven on 100° C (210° F) for one hour. Even though they still might feel a bit sticky after an hour, they are done. They will firm up when they get cold. Then place them on a grate to cool them down.

While the macaroons bake, make the ganache.
In a small sauce pan, bring the cream to the boil. Add in the chopped chocolate, allowing it to melt. Add the butter and honey and stir well. Once the butter is melted, transfer the ganache to a bowl and place it covered in the fridge to firm up until the meringue is ready.

Once the meringues are cold, it is time to make the sandwiches. Transfer the ganache to a piping bag. Cut a small hole in it. Squeeze the ganache out on one meringue kiss and place another of similar size on the top. Repeat with all the others.

The ganache might still seem a bit runny, but It’ll firm up.

Optionally garnish the macaroons with some icing, sprinkles – or even better; edible glitter. We would have loved to do that, but we didn’t have any :-( – But anyways, they turned out great.


Happy New Year!

Leave a Reply