S’mores macarons – these little buggers are my latest obsession, or more accurately, macarons in general are my latest obsession. I’m particularly loving these because, call me a sucker, but I love cute food. Along with that, these s’mores macarons are pretty mighty in flavor. The macaron portion is made with crushed graham crackers, the...Read More »
Understanding your oven is so important when trying to master macarons. Read this post with so many macaron tips on how to make the best out of your oven.
Macarons are sweet meringue-based confectioneries made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. The macaron is commonly filled with buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. The confectionery is characterized by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macaron
Pistachio Macarons with a Pistachio Cream Cheese Filling. Drizzled with white chocolate, and topped with ground pistachio.
This pistachio ganache is creamy, decadent, and perfect for filling macarons, cupcakes, and cakes!
Churro Macarons have a classic french macaron shell rolled in cinnamon-sugar and filled with dulce de leche.
So what do ya do when you have left over Maple Butter-Creme? Well, since I really didn't want to make a second batch of Macaron, I decided...
Vegan Raspberry Macarons made using the French Method, filled with vegan raspberry buttercream and raspberry jam.
Talk about french baking and macarons easily comes to mind. And the one name that is almost synonymously equated to macarons is Pierre Hermé. The celebrated French patissier is renowned and worship…
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
This pistachio cream filling is silky smooth and luxurious! It's subtly sweet and ultra-creamy. It's a perfect filling for French macarons but pipes beautifully on cupcakes and cakes too.
Leckere Pfankuchentorte mit einer Tiramisu Creme als Füllung. Einfach zu machen und geschmacklich wirklich toll!
These cookies and cream macarons are easy to make and are flavored with Oreo cookies. They are an impressive treat everyone will love!
A delicate cake made of two dacquoise sandwiched together with hazelnut praline ganache. These Chocolate & Praline Dacquoise are light and fluffy.
Dziś mam kolejny przepis na cudowne i mega słodkie makaroniki. Tym razem z nadzieniem malinowym lub czekoladowym :) Zapraszam :) Trochę teorii: są dwie szkoły: włoska i francuska - ja przedstawię uproszczoną francuską wersję :) Polecam ABC Doroty z Moje Wypieki: Na jej stronie www znajdziecie fajną pomoc i odpowiedzi na wszelkie pytania: https://www.mojewypieki.com/post/makaronikowe-abc Składniki: (ok.45 sztuk) - 90 g zmielonych migdałów (bez skórki), - 130 g cukru pudru, - 3 schłodzone białka (ok.70-75 g), - szczypta soli, - 20 g drobnego cukru, - różowy barwnik spożywczy. Nadzienie: Frużelina malinowa: - ok. 520 g malin świeżych lub mrożonych, - 3 łyżeczki żelatyny w proszku + woda do przykrycia, - 2 łyżeczki skrobi/mąki ziemniaczanej + 1 czubata łyżka zimnej wody, - 1 łyżka soku z cytryny, - ok. 3/4 szklanki cukru drobnoziarnistego (do smaku w zależności od słodkości malin). Masa malinowa: - gotowa frużelina malinowa (schłodzona), - 500 g serka mascarpone (schłodzonego). Masa czekoladowa (Nutella): - 250 g serka mascarpone, - ok.150-200 ml śmietanki 30%, - ok. 2 łyżki cukru drobnoziarnistego (do smaku). - 2 łyżki Nutelli. Wykonanie: Mąka migdałowa: zmielone migdały łączymy z cukrem pudrem, mieszamy, a następnie dokładnie przesiewamy przez sito o małych oczkach. Białka ubijamy z solą i cukrem na sztywno. Pod koniec ubijania dodajemy barwnik spożywczy (odrobinę, lecz należy pamiętać, że podczas pieczenia makaroniki bledną). Ubitą pianę delikatnie mieszamy z 1/2 mąki migdałowej, a następnie dodajemy resztę i delikatnie mieszamy łyżką. Możemy przełożyć do rękawa cukierniczego z okrągłą tylką lub nakładać łyżeczką na silikonową matę z miejscem na makaroniki. Taka mata ułatwia nam wylewanie makaroników, a także pokazuje gdzie i ile mamy wylać ciasta (trochę mniej niż jest na obwódce). Matę położyłam na płaską blaszkę do pieczenia (która jest w zestawie w piekarniku). Ciasto nie wylewa się, chyba że za dużo wylejemy. Nakładamy tak pół łyżeczki na środek i czekamy, aż ładnie rozprowadzi się, jeśli zabraknie dodajemy trochę więcej, jak wyleje się zgarniamy np. wykałaczką. Następnie z niedużej wysokości zrzucamy blaszkę na blat tak z 3-5 razy, aby odpowietrzyć makaroniki (żeby nie tworzyły się bąble czy pory na wierzchu). Następnie czekamy ok. 45 min. na lekkie wyschnięcie ich. W tym czasie nie robimy przeciągów, ani nie wystawiamy makaroników na słońce, nie lubią zmian temperatur, podobno nie wychodzą jak pada deszcz, ale nie testowałam tego. Po tym czasie wkładamy do rozgrzanego piekarnika do ok.150 stopni opcja "góra-dół" przez ok.14-15 min. (termoobieg niewskazany!). Po tym czasie makaroniki nam urosną i na górze będą tworzyć piękna twardą skorupkę, na dole utworzy się piękna firanka. Wyjmujemy, czekamy do całkowitego ostudzenia - wtedy możemy je zdjąć z maty. Wcześniej będą się kleić i możemy urwać środek. Środek jest mokry, lepiący się, wierzch wyschnięty jak beza. Nadzienie: Frużelina malinowa: W małym garnku mieszamy maliny z cukrem. Gotujemy na średniej mocy palnika, aż do rozpuszczenia się cukru. Wszystkie maliny przetrzeć dokładnie przez sitko aby uzyskać jak najwięcej soku (pesteczki nie będą nam potrzebne). Do soku dodajemy sok z cytryny, a następnie wodę z mąką ziemniaczaną. Mieszamy, gotujemy chwilę i zdejmujemy z palnika. Żelatynę zalewamy zimną wodą (do jej przykrycia), odstawiamy na ok. 10 min. do napęcznienia. Następnie przekładamy ją do małego garnuszka na mały palnik i podgrzewamy, mieszamy do całkowitego rozpuszczenia się żelatyny. Możemy podgrzać ją w mikrofali. UWAGA: Gotując żelatynę nie możemy doprowadzić jej do wrzenia, gdyż straci swoje właściwości żelujące. Rozpuszczoną żelatynę powoli dodajemy do malinowego soku, uważając, by nie wytworzyły się grudki. Chłodzimy w lodówce, by frużelina nam zgęstniała, ale wciąż była lejąca się. Masa malinowa: Mascarpone łączymy z gęstniejącą frużeliną malinową. Na niskich obrotach miksera mieszamy, aby nie było grudek. Odstawiamy do lodówki do lekkiego schłodzenia i zgęstnienia. Masa czekoladowa Nutella: Schłodzoną śmietanę i mascarpone ubijamy z cukrem na sztywno. Masę łączymy z Nutellą, mieszamy delikatnie łyżką, gdyż mieszając mikserem możemy zważyć śmietanę. Nadzieje przekładamy do rękawa cukierniczego z okrągłą tylką. Wykładamy na spód makaronika, przykrywamy górną częścią. I tak robimy ze wszystkimi makaronikami. Masy może trochę zostać, wykorzystamy do czegoś innego. Następnie makaroniki położyłam płasko na talerz i włożyłam do lodówki do stężenia masy, tak z 2 godz. Makaroniki bez nadzienia przechowujemy do 7 dni w szczelnym pojemniku lub do 2 dni w lodówce (później miękną a falbanka się rozpływa). Można również zamrozić do 1 miesiąca. Po przełożeniu nadzieniem należy przechowywać w lodówce.
Konditor Johan Sörbergs recept på macarons, franska mandelmarängkakor som du kan fylla med smörkräm, chokladganache eller sylt.
Macaron Troubleshooting Guide covering most macaron issues, how to fix them, such as cracked macarons, macarons with no feet, and much more!
Una crema buonissima dal nome, però, alquanto curioso. Prepariamo insieme oggi, la namelaka al pistacchio.
Prajitura Amandina reteta Amandine de cofetarie cu glazura fondant prajitura cu crema ciocolata prajituri vechi de cofetarie miniamandine
A diós piskóta sok féle krémmel megkenhető, így nagyon szeretjük. Mámorító íze van és mindig jól sikerül! Hozzávalók: 6 tojás 15 dkg darált dió 30 dkg liszt 30 dkg cukor 9 evőkanál víz 1 tasak sütőpor Elkészítése: A tojásokat kettéválasztjuk, a fehérjéből kemény habot verünk. A tojások sárgáját a cukorral simára keverjük, a vizet lassanként […]
Easy French recipe for the Palet Breton - the popular thick salted butter biscuit/cookie from Brittany. Most often enjoyed on their own, they are also a classic base for many French pastries or cakes.
Wir zeigen Ihnen einige leckere Rezepte, wie Sie Macarons selber machen! Macarons passen perfekt als Partyessen, Nachtisch oder als Geschenk!
These recipes will have you feeling like you're on cloud nine (or even the top of the Eiffel Tower).
This Caramel Macaron Cake features chocolate shells filled with Salted Caramel Buttercream and Salted Caramel Sauce. This macaron cake is super fun to make!
In my previous post, i said something about being busy with some mysterious affair :). As the mystery turned out better than I have ever expected, I am ready to share it with everybody. On Friday, …
Charles Carter's Tamarind Tort When I started collecting antiquarian cookery books as a teenage schoolboy nearly half a century ago, the third or fourth one I bought was Charles Carter's The Complete Practical Cook (London: 1730). This magnificent volume is well known to collectors for its spectacular plates of baroque table layouts, but for me it is one of the truly great English books out of which to cook. Carter's recipes are distinctly different from those of his contemporaries. Some are spectacular. I have already posted a page on my website about his marvellous Banniet Tort, a kind of pancake pie with preserved peel, but my favourite pastry dish from his recipe collection is one he calls a prunella and tamarind tort. Prunellas, or prunellos were dried plums, what we call today prunes. During Carter's lifetime these were imported to London from Portugal and Spain. A few of the celebrated prunes de brignolle also found their way here from France, but most appear to have come from the Iberian Peninsula and the Straights. After explaining how many prunellos were imported in 1694-5, John Houghton F.R.S. tells us 'they are something used in physic as a gentle purging medicine, but I think their greatest consumption is ordinary folk selling them stewed, and what is put into plum-pottage at Christmas. The quantity at first sight seems large, but if there be eight millions of people in the kingdom, it is not an ounce and quarter for each; for it makes but 9972480 ounces.'* So with an annual consumption as low as this, prunes were not as common as they are now. I have made Carter's tort with prunes a number of times and it is excellent, but I prefer to use his alternative of tamarinds, a fruit which was much rarer in eighteenth century England. This delicious custard tort is a spectacular use of this wonderful acidic fruit, which found its way here via the East India Company. A tamarind tree from Pierre Pomet, A Complete History of Drugs (London: 1714) Tamarind tree in Old Bagan, Myanmar Tamarind pods on the tree Harvested pods Cracked open tamarind pod The stringy inner casing has to be removed from the tamarind flesh Seeds removed from tamarind pulp, which is rolled into little balls It is not clear from Carter's recipe whether he intended us to put the prunes or tamarinds into the tort intact, including their stones. Prune stones are easy enough to remove, but tamarinds are a little more troublesome. We have all become such lazy eaters nowadays that we expect the kitchen to have already removed bones, pips and stones from our food before it is placed before us. Our ancestors were not so fussy, so it is likely that the prunes or tamarinds were put in whole, just as pigeons were into pies. However, what I do is to remove the seeds from the tamarind pulp and roll the flesh into little balls which I scatter round a blind baked pastry case before I pour in the cinnamon and mace flavoured custard. I serve slices of Carter's tamarind tort with a truly delicious tamarind ice cream, which I make from a recipe from another marvellous book - John Conrade Cooke's Cookery and Confectionery (London: 1824). Here it is below. Cooke also gives us a stunning Tamarind Water Ice. So in English cookery, tamarind was not just an ingredient of Worcester Sauce. Carter's Tamarind Tort teamed up with Cooke's Tamarind Cream Ice * John Houghton, A Collection for the Improvement of Husbandry and Trade. London 1727. III. pp.14-15.
A classic French cookie, with a chocolate-hazelnut twist. These Nutella Macarons will not disappoint!
I’ve always read about how amazing Pierre Herme’s ispahan macarons are, but unfortunately, I never got to try any when I visited one of his boutiques in Paris. The ispahan macaron is a …
This is such a simple dish, made using the traditional French method Makes about 24 mini meringues
Na rozmaitych forach w necie jego odmiany noszą nazwę "kora orzechowa". Dlaczego - zupełnie nie wiem. Myślę, że ta sama wersja ciasta z ananasem jest
Step-by-step method for making Very chocolatey salted caramel and hazelnut pavlova yourself.
Dealing with hollow macaron shells? Here are the top reasons why your French macarons are hollow and how to fix them.
Get that Friday feeling with Graham Hornigold's Crunchie macarons - a playful nod to the classic chocolate bar
Follow our step-by-step guide for how to make French macarons with a tested recipe, video, and tips. Macarons are not difficult, but you need to be precise.
I'm going to start by saying that I am in no way a macaron expert. But I've baked through my fair share of failed batches to have a good idea of what works and what reeeeeally doesn't. Macarons are hard, but then I remembered that time I made croissants and realize that any recipe that
I'm not sure when it was that I first saw a picture of one of the window displays at Yotam Ottolenghi and Sami Tamimi's Restaurant "Ottolenghi" in London, but suffice it to say that I loved everything about what I saw: the abundance... the beautiful vegetables... the variety of grains... and most of all the fantastical display of miniature desserts (cakes, tarts, meringues, cookies...). I was...and still am...completely enamored. Regular readers will know that I cook and bake under the influence of these two talented chefs all the time. The little cakes I am posting today make frequent appearances in their displays, so I think it is safe to say that I first became aware of them because of my admiration for the Ottolenghi chefs. This particular recipe is in fact adapted from one of theirs. If you have never heard of a friand (pronounced fryʹ uhnd), let me introduce you. Friands are little muffin-sized cakes that are popular in Australia and New Zealand. The word Friand is actually French (pronounced freeʹ ahn) and means "tasty morsel". The cakes themselves are almost identical to a French petit four called a financier. Both cakes are made of roughly equal quantities of egg whites, melted butter, sugar and a blend of all purpose (plain) and nut flours. As far as I am able to tell, the most significant difference between them is twofold: When making financiers, the melted butter is always browned first. When making friands, it appears that the sugar used is always powdered (icing) sugar. I would also add that in my experience, friands tend to have a higher percentage of sugar. They are quite sweet. I like to eat cake for breakfast, but I would probably not choose a friand for breakfast...they are definitely a tea time/dessert treat. Some will tell you that another difference is that friands usually have added fruit...sometimes bits of chocolate. But since more and more you will see financiers made with added fruit, I'm not sure this distinction is particularly valid. To be honest, I think the best definition is that the friand is the Down Under version of a financier. A financier is, after all, a tasty morsel. Both financiers and friands are usually made with almond meal/flour. But you can of course make them with all kinds of nut flours. Almond flour is widely available these days...other nut flours, not so much. Occasionally I will see hazelnut flour. But I have never seen pistachio flour. (Of course, that doesn't mean it isn't out there). I use a drum-style rotary grater, fitted with the finest drum, to grind small quantities of nuts into nut flours. You can attempt to grind nuts to a flour in your food processor, but even if you are able to do so without creating nut butter, you will find that instead of a fluffy, flour-like texture, you will have produced something that is rather oily and has the heavy texture of sand. It might make an acceptable cake...but the texture would not be as light. If you like to bake with nut flours, it is definitely worth seeking out a special nut grinder/grater of some kind. The texture of a friand is probably not what you might expect. They are often compared to muffins, but their texture is not muffin-like at all. They are tender and moist (like a good muffin)...but whereas a muffin is supposed to be light and airy, a friand is rich and dense (in fact, rather pound cake-like). One of the particular qualities that I love in both financiers and friands is the browned, tender-chewy exterior crust. If you were to try to dig in with your fork, you might decide you had encountered a tough or a hard cake. But if you pick it up and eat it with your fingers, you will discover that it isn't in the slightest bit tough or hard. Rather, it has a definite and pleasant chew before dissolving into sweet, nutty and buttery deliciousness in your mouth. The particular texture of the crust as I have described it is most pronounced on the day the friands are made. After that, the exterior softens a bit. It is still very good...just not the same. Some might in fact prefer the texture on the second or third day. Since the cakes can be iced with a powdered sugar glaze that tends to dissolve when it comes in contact with moisture—like the moisture in the fruit scattered over the top of the cake—it is best to ice the cakes on the day they will be served. It is not the end of the world if the icing dissolves a bit, it's just not as pretty (they still taste great). You can also forgo the icing altogether and serve the cakes with nothing more than a dusting of powdered sugar. An iced friand on the second day... you can see bits of strawberry peeking through where the icing has begun to dissolve... Finally, for those of you who have been following my blog for a long time now, you might realize that the presence of a pistachio cake can only mean one thing. That's right...an anniversary. I began keeping For Love of the Table seven years ago today. Ever since the first anniversary I have always posted something pistachio on the day (most often a cake). It's difficult to believe it has been so long. I will have to sit down to a bite of cake to mark the occasion. I hope you will vicariously join me. And, I hope you will continue to visit For Love of the Table...where, for the foreseeable future, I will continue to share all kinds of delicious things to cook and bake...so that you will be able to share them with the people you love...at your table. Pistachio & Strawberry Friands 185g unsalted butter melted and cooled (170g plus 15g for brushing the pans) 75g all purpose flour 40g finely ground almonds (almond meal/flour) 85g finely ground pistachios 225g powdered sugar, sifted 1/4 t. salt 180g egg whites (from 6 eggs) 1 t. orange zest 110g strawberries, washed, dried, hulled and cut into a 1/4-inch dice 1 recipe strawberry glaze (below), optional 3 to 4 T. chopped toasted pistachios for garnish, optional Powdered sugar for garnish, optional Preheat the oven to 350°F Use a tablespoon (15g) of the melted butter to generously brush the bottoms and sides of the pan(s) (see note). This buttery coating helps create the crisp edges that are one of the special characteristics of a friand. Chill the pan(s) to firm up the butter. Place all of the dry ingredients in a medium bowl and whisk to combine. Set aside. Place the egg whites in a medium bowl and using a clean whisk, whip the whites until very frothy/foamy. It isn't necessary to whip them to soft peaks—you just want to loosen them up a bit. Spread the dry ingredients over the top of the egg whites. Add the zest to the cooled butter and pour this mixture over the dry ingredients. Fold all the ingredients into the egg whites, mixing just until the batter is smooth and uniform. You may use the batter immediately or cover and chill for a day or two. Divide the batter among the pans using an ice cream scoop. Fill each of the pans 2/3 to 3/4 of the way up. Scatter the strawberries over the top of each of the cakes, dividing evenly. (If any of the berries are touching the edges of the pans, use a fork to gently pull them away from the edge.) Place the pan(s) on a baking sheet and place in the middle of the preheated oven (if your baking sheet is very thick or heavy, place it in the oven while the oven is preheating and then just place the cake pans directly on the preheated sheet). Bake for 20 to 35 minutes (depending on the size and depth of your pan) until the friands have risen, are golden around the edges and springy to the touch. A skewer inserted into the center of one should come out clean. Take the friands out of the oven and leave them to cool in the pans for 3 to 5 minutes. Don't allow them to stay too long in the molds or they will stick. Turn the cakes out (running a sharp knife around the edges first if they seem to want to stick). Transfer the cakes to a wire rack to cool. To finish: Dredge the cooled cakes with powdered sugar or ice them with the strawberry glaze. To glaze the cakes, place them on a wire rack set over a baking sheet. Drop a blob of glaze on the top of each cake and spread out to the edges, allowing it to slowly drip down the sides. Before the glaze is set, sprinkle the top of each cake with a few chopped pistachios. Un-iced, the friands will keep—in an airtight container—for several days. Glazing/icing should be done on the day they will be served. Note on pans: You may use any shape of small, muffin-sized cake tin that you like as long as you butter it well and don't fill it any more than 2/3 to 3/4 full. You can use a muffin pan...or small loaf pans. I use a couple of individual cheesecake pans. These are similar to 6 cup muffin tins, but have straight sides and removable bottoms. The holes in my pans are two inches deep and 2 3/4 inches in diameter. I only fill them about half full (75g batter each) because I don't want the cakes to be too large. The recipe makes 10 cakes of this size. You could probably use individual porcelain/china/stoneware ramekins too. Strawberry Glaze: 55g. strawberries, washed, dried and hulled 1 T. milk 1/2 t. lemon juice 225g. powdered sugar Place the berries in a small bows and smash with a fork. Pass through a fine sieve, pressing the pulp against the sides. Measure out 25 grams of strained strawberry purée. Place the powdered sugar in a small bowl and add the measured berry purée, the milk and the lemon juice. Stir with a rubber spatula to make a thick, smooth glaze. It should be just thick enough so that it will slowly drip down the sides of the cakes when spread on the top. Adjust the consistency with milk, strawberry purée or powdered sugar. Cover with plastic wrap until ready to use. Recipe adapted from Ottolenghi and Waitrose Printable Version
