Did you know that every day of the year is some sort of food holiday? Come on, name a food or drink, I guarantee I will find out what day during the year that is dedicated to it.
I’m not exactly sure how a food becomes a holiday but it does and some of them can be a lot of fun. Take today for instance, it’s National Margarita Day! This holiday even has its own website dedicated to it! Seeing how much we food bloggers love to craft cocktails and put our cocktail ingredients into savory and sweet nibbles, Heather from girlichef gathered a bunch of us together for a margarita party!
The margarita is a relatively simple cocktail made from tequila, triple sec and lime juice. A good one will make your night but it’s quite easy to take this drink into a downward spiral and ruin it. Mixes that are too sweet and cheap tequila will make you swear it off forever.
The history of the margarita is muddy, some say it circulated for a few years in the 1930′s but never with the official name “margarita” others say it involves an American socialite Margaret “Margarita” Sames from the 40′s. It’s doubtful it was actually created on Mexican land but it was definitely in the Southwest/Texas/Southern California. Whatever the history, I think I can safely say for all us we are thankful for the invention. The varieties are simply endless from the original to mixed with fruit to hot peppers.
I for one, couldn’t resist an opportunity to make some macarons out of them. I swapped out the triple sec in my filling with some Chambord for a black raspberry flavor. There is just a whisper of tequila and enough citrus to balance everything out.
- 100 grams egg whites, room temperature
- 30 grams granulated white sugar
- 200 grams confectioners sugar
- 120 grams almond meal
- gel food coloring of your choice (I used a combination of pink, yellow and green for this shade)
- 1 cup confectioners sugar
- 1 stick unsalted butter, room temperature
- ¼ teaspoon salt
- 1½ tablespoons lime juice
- 1 tablespoon tequila
- ½ tablespoon Chambord
- Using your stand mixer with the whisk attachment, whisk together the egg whites and white sugar on low (#3 setting) for 2 minutes or until the egg whites start to foam.
- Increase the speed to the #5 setting and whip for another 2-3 minutes. At this point more air will incorporate into the egg whites.
- Finally, increase the speed to #7-8 and whip until a stiff peak forms about 2-3 minutes more. This is also the best time to add the gel food coloring.
- Using a food processor, place the powdered sugar and almond meal in the bowl and pulse for 45 seconds.
- Transfer to a large mixing bowl and add the egg whites. This is one of those times we are not concerned with deflating your whites. Fold in the whites, mixing well – about 50-60 times until everything is fully incorporated. The batter should look like lava at the end.
- Transfer to a prepared piping bag and have 2 baking sheets lined with parchment paper nearby.
- Pipe the batter onto the baking sheet. The best way to pipe is to pipe straight down and then do a little swish with the tip. Move on to the next one quickly.
- Once everything is piped. Tap the baking sheet hard against your counter to get any air bubbles out and let it sit in a cool space (not any place humid) for at least an hour. You are looking for a shell to form over the macaron.
- After sitting, heat your oven to 300 degrees.
- Bake one tray at a time for 14 minutes, rotating halfway through,
- Let cool completely.
- Clean the bowl of your stand mixer and replace the whisk attachment with the paddle.
- Add the confectioners sugar and butter and mix on medium low speed until combined.
- Pour in the salt, lime juice, tequila and chambord and mix on high until the buttercream is light and airy and doubles in volume - about 2-3 minutes.
- Transfer to a piping back.
- Flip half the macaron shells over and pipe the filling in the center of each shell. Carefully press the top of the macarons down on the filling so it pushes out to the sides.
- Macarons are best served if they can mature for 24 hours in the refrigerator prior to serving. Bring to room temperature before serving and store any extras in the fridge in an airtight container.
Let’s take a look at the rest of the great margarita drinks and bites gathered for today!
- Chili Lime Margarita from Curious Cuisiniere
- Chocolate Margaritas from The Texan New Yorker
- Creamsicle Margaritas from Savvy Eats
- Frozen Mango Margarita from Noshing with the Nolands
- Lilikoi Margarita with Li Hung Mui from The Little Ferraro Kitchen
- Margaritas Gone Wild from Delaware Girl Eats
- Mixed Berry Margarita from Kudos Kitchen By Renee
- Mom’s Wicked Margarita from Desserts Required
- Pomegranate Margarita from Daily Dish Recipes
- Spicy Raspberry Frozen Margarita from The Weekend Gourmet
- Tamarind Margaritas from girlichef
- The Great Grapefruit Margarita from La Cocina de Leslie
- Tim G’s Margarita from Sidewalk Shoes
- Baked Margarita Chicken Wings from Healthy. Delicious.
- Chambord Margarita Macarons from The Girl In The Little Red Kitchen
- Margarita Cake with Sugar Cookie Crust from Gotta Get Baked
- Margarita Cheesecake Bars from Hezzi-D’s Books and Cooks
- Margarita Cupcakes from The Foodie Army Wife
- Margarita Donuts from Big Flavors from a Tiny Kitchen
- Margarita Mousse from Cindy’s Recipes and Writings
- Margarita Shrimp from That Skinny Chick Can Bake
- Margarita Shrimp Tacos from Supper for a Steal
- Strawberry Margarita Sweet Rolls from The Dutch Baker’s Daughter
- Top Shelf (Margarita) Truffles from Culinary Adventures with Camilla