The holiday season is not official for me until I buy my first crate of Clementines. Their flavor and zesty scent will be forever linked in my memory with childhood visits to my grandparent's home for Thanksgiving and Christmas. You could always expect to find baskets overflowing with homemade cranberry orange muffins, and if I was lucky I would be called into the kitchen to zest the oranges and help my Grandma with the latest batch. Ahhh...happiness!
So after I picked up a box of fresh Clementines at the store (and realized very quickly that I would not be able to eat them all before they turned bad) I went on the hunt for a tasty recipe that would be suitable for both Thanksgiving and the Christmas holidays. Luckily I spotted this delicious recipe for Clementine Macarons...and have since made multiple batches.
Click below for the recipe on the Ladie's Home Journal website:
I have to admit that macarons seemed kind of intimidating at first, but I'm so glad that I decided to give the recipe a try, because they are surprisingly easy...and ridiculously delicious. Yes, they might not be as perfect looking as those found in French patisseries, but don't let that stop you. Here's how I made mine:
I started out by followed the recipe for the cookies. Being the impatient cook that I am, I wanted to rush the step where you are instructed to allow the piped cookies to rest, but I discovered that the waiting period is what causes the fine macaron crust to form pre-baking...and you really don't want to miss that delicate crunch in the finished cookie, so stick with it. Watch your cookies carefully while baking, they can crisp up really quickly. Once you've patiently waited for your little morsels to cool you'll mix up your Citrus Cream Filling (found with the recipe link above). Then you're going to pipe the filling inside the cookies. No need to be fancy. If you don't have a piping bag and tip you can just fill a regular sandwich bag and snip a tiny bit off the corner once it's filled. Voila! The trick to these is to keep your filling towards the center of the cookie so that it doesn't squish too far out the sides when you place the second cookie on top...
...Like so. Press a second cookie down onto the piped filling until you see it peeking out around the edges. Then you'll just keep repeating the icing and sandwiching steps until all your cookies are paired up.
Be sure to make enough for snacking. I dare you to try and resist!
These little bites of heaven also are perfect for giving. Imagine them holding the place for each guest at your Thanksgiving feast or tucked inside little boxes for coworkers and friends.
I created a free sheet of printable gift tags if you'd like to package your cookies up for gift giving:
Enjoy! xo Ez
Sources: Mini Cupcake Stand - purchased in a little boutique in NJ (also available at Farmhouse Wares - thanks for the link Kathryn) | Tom Puce Mini Wooden Baking Mold / Basket - TechnoBake | Cupcake Papers - Assorted from Martha Stewart for Michael's | Baker's Twine (personal stash).
All photo - Ez Pudewa (me)