Friday, September 19, 2014
YIELD: 35 macarons
- 135g egg whites
- 45g granulated sugar
- 30g graham cracker crust
- 215g powdered sugar
- 115g almond meal
- 5 large egg whites
- 11/2 cup sugar
- 2/3 cups dark chocolate
- 1 tablespoons plus 1 teaspoon heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
Heat oven to 350 degrees. Line bake sheet with parchment.
TO MAKE MACARON COOKIE
- Trace out 1 inch circles on parchment and set this aside as a “master copy”. Reserve two extra sheets of parchment and set aside.
- Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer.
- Place graham crackers in a food processor and pulse until finely crumbed. Add in remaining dry ingredients and process for two minutes and then push it through a fine mesh sieve to sift.
- Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness.
- Place master copy of drawn circles on a bake sheet and then place a sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.
- Bake for about 12-15 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells will cleanly peel away from parchment when ready.
TO MAKE MARSHMALLOW FROSTING
- Combine egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly.
- Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
TO MAKE CHOCOLATE GLAZE
Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until dipping consistency is reached.
- Dip the top of one cookie and pipe filling on the middle of another cookie. Place chocolate dipped shell on top of another marshmallow filled cookie to create a sandwich effect.
- Place fully assembled macaron on a fire proof surface and quickly torch edge of filling for a toasted marshmallow finish.
Cap’n Crunch Macarons with Cap’n Crunch Cookie Dough Filling
- 95 grams egg whites (close to 3 large egg whites)
- 65 grams almond meal/flour
- 200 grams powdered sugar
- 25 grams granulated sugar
- 45 grams finely ground up Cap’n Crunch Cereal
Cap’n Crunch Cookie Dough Filling
- 1 stick softened unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon pure vanilla extract
- 3/4 cup Gold Medal all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup crushed but not ground Cap’n Crunch Cereal
- Preheat oven to 280 degrees F. and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Cap’n Crunch Cereal on your food scale.
- In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. See pictures for visuals. Set aside for a couple minutes.
- Place the powdered sugar, almond flour and cereal into a large mixing bowl. Stir to combine. Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined. See pictures for visuals
- Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about 1/2 inch apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.
- Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.
- To prepare eggless Cap’n Crunch Cookie Dough filling, beat softened butter and sugars until creamy and smooth. Stir in vanilla, flour, salt and cereal. If too thick, add a couple teaspoons of milk to loosen.
- Place cookie dough into a large ziploc or pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron. Make sure your cookie dough is not too thick or it will not pipe out of the bag. I found it easiest to pipe it without a tip on the bag. I used my fingers to maneuver the dough evenly on the macaron. Serve room temperature. Store any remaining macarons in the refrigerator.
Makes 22-24 macarons
Please note that all ovens are very different. These tips and instructions are a reflection from my kitchen and my oven. Play around with my tips but baking time may vary depending on individual oven temps. Good luck and have fun!!
I love picky Palates website! I have made many of her recipes and have not been disappointed yet! I have made many varieties of her stuffed chocolate chip cookies and they are always a crowd pleaser! they are super easy to make and taste delicious!
Oreo Stuffed Chocolate Chip Cookies
- 2 sticks softened butter
- 3/4 Cup packed light brown sugar
- 1 Cup granulated sugar
- 2 large eggs
- 1 Tablespoon pure vanilla
- 3 1/2 Cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 10 oz bag chocolate chips
- 1 bag Oreo Cookies, I used the double stuff
- Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
- In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Makes about 2 dozen VERY LARGE Cookies
Wednesday, August 27, 2014
Tuesday, August 26, 2014
I love to craft and make homemade things so when I saw the Cricut explore I knew I had to have it! Unlike the previous Cricut machines this one is all computer based. You can design whatever it is that you would like to make in the design center and then it sends the information to the machine. It even has wireless capability so you don't have to deal with all of the cords! This machine is truly amazing!! The options of things you can make are endless. There are many pre-made items in their store or you can come up with ideas of your own. You can also buy images to cut from their store or import any of your own. Another bonus with this machine is not only can you use any cartridges that you have from other Cricut machines but it links them to your account. After linking them once you no longer have to hold onto the actual cartridge! I love throwing parties and making all of the matching printables and with this you can add matching banners, cupcake toppers and even food labels that it writes on for you. Below are just a few of the items I have made so far using my Cricut explore.
Cricut Explore Machine
Cards & Envelopes
Vinyl Images For Glasses
Cards & Envelopes
Vinyl Words & Images
Start Garland From Cricut By Tomkat Studio
More Start Garland
More Vinyl Words
Stencils For Glass Etching
Stencils For Glass Etching
Fathers Day Cards
Fathers Day Cards
More Vinyl Lettering
More Stencils For Glass Etching