Quite festive are these New Year's Day French Macarons, adorned with their white, glittery, snow flake ribbon and silver paper liners. The filling includes a few splashes of champagne, slivers of white chocolate, and a few ounces of heavy cream.
The macaron shells were made using the basic Italian meringue method as outlined on the King Arthur Flour blog. You don't have to look too closely to see the tiny peak in the center of the shell; just a sign that I didn't mix the batter well enough.
I had high hopes for the filling; however, the white chocolate ganache recipe I followed did not thicken after being cooled in the refrigerator. I added powdered sugar to the champagne/white chocolate ganache and filled the macarons.
After 24 hours rest in the refrigerator, the macaron texture is wonderful (crunchy on the outside and chewy in the center), although the flavor is very bland. But, they are pretty!
macaron #13
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