With Thanksgiving rapidly approaching (t-minus 3 days, but who's counting?) I am planning out the perfect table setting for when our friends and family arrive Thursday. While I am scrolling through endless inspiration photos, I thought it might be nice to share some of my thoughts - and my favorite Chocolate Peppermint Macaroon recipe.
Greenery is a very easy and beautiful base for all table settings, and gold accents have been increasingly popular in the last couple years. Adding touches of gold with flatware is a great way to add the touch without being too over the top.
If greenery isn't your thing, maybe an all white style is something that draws you. Antlers are a great way to add some texture and interest, paired with white pumpkins and tea light candles, you're bound to blow your guests away.
Current obsession - vintage glasses. Thrift store and antique store finds can elevate your table to jaw-dropping. Mixing greenery, copper, and those pretty vintage finds create the perfect welcoming table settings if you ask me.
Dripping candles, personalized settings simply written on craft paper, and touches of greenery. So perfect. I have always been drawn to this look for some reason, there's something so simple and dreamy about lining a table with massive amounts of candles.
The last little touch that completely finishes the design, is the napkins + place cards. A simple sprig of eucalyptus, rosemary, or thyme with a simple calligraphed name is timeless. There are many, many ways to place a napkin, but this effortless knot is a unique way to add a modern touch.
We would LOVE to see what you come up with this Thanksgiving on your tables, tag @realmdesignco in your photos on Instagram! And as promised... the best Chocolate Peppermint Macaroon recipe I have ever tasted.
Chocolate Macarons With Chocolate Peppermint Ganache Recipe
Prep Time 15 mins Cook Time 12 mins Total Time 1 hr 45 mins
FOR THE CHOCOLATE MACARONS:
1 cup (125 gr) powdered sugar
1/2 cup (50 gr) fine almond flour
3 tbsp (25 gr) cocoa powder (I used Hersheys)
2 large egg whites at room temperature (60-65 grams)
pinch of cream of tartar
5 tbsp granulated sugar
FOR THE PEPPERMINT CHOCOLATE GANACHE:
4 oz (120 gr) semi-sweet chocolate
1/2 cup (120 ml) heavy cream
2 drops peppermint extract
Instructions FOR THE CHOCOLATE MACARONS: Preheat oven to 350 F (190 C).
Line 2 baking sheets with parchment paper (alternatively use silpat for macarons). Sift together powdered sugar, cocoa powder and almond flour. Discard any large pieces. Beat egg whites and cream of tartar until they begin to foam, for 1 minute. Slowly add sugar, beating on medium-high speed. Beat until stiff, for 3 minutes. Fold in the dry ingredients in two additions, using a rubber spatula. Fold so the mixture is smooth, not runny. Fill a pastry bag, fitted with 1/2 inch tip (or just cut the tip of the bag and do not use a piping tip) with the batter. Pipe batter into 1-inch circles, spaced at least 1 inch apart. Tap baking sheets on the counter a few times, to release any air bubbles. Let macarons sit at room temperature for 45 minutes to 1 hour, so the tops are no longer glossy. Reduce oven temperature to 325 F (160 C). Bake for 12 minutes. Remove from the oven and let them cool on the baking sheets for at least 15 minutes, then remove and transfer to a cooling rack. Try to match shells with the same size, so you can glue them together with the ganache later.
FOR THE GANACHE: In a small saucepan, heat heavy cream until it just begins to boil and remove immediately. Place chocolate in a bowl and pour hot cream on top. Add peppermint extract. Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth. Let it cool completely in the fridge or at room temperature, before you use it. Pipe ganache onto one shell, then sandwich with another.Macarons taste best if refrigerated for at least 1 day, before serving.