Cranberry White Chocolate Fudge Cookies

Cranberry White Chocolate Fudge CookiesIt seems like Friendsgiving is kind of a big deal this year, which makes me kind of wish I thought of hosting one. I used to have a Thanksgiving potluck with my church members after Thanksgiving and it was always such a great time. And giving thanks for what we have…twice? It makes you appreciate it even more. Even if you aren’t going to a Friendsgiving, holiday potlucks/parties are just around the corner and these cookies fit the bill.
Cranberry White Chocolate Fudge CookiesI know these cookies aren’t much in terms of looks. But I’m telling you, every single time I’ve made these cookies (for home or for other people to bring to potlucks) they always get a hit review. Super fudgy with a crisp edge and the sweetness is toned down by the tart dried cranberries, which makes it a perfect holiday cookie. Oh, and you can make it in one bowl for easy clean up.
Cranberry White Chocolate Fudge CookiesCan’t believe Thanksgiving is in a few days! Uh… I still haven’t done my shopping yet (except for my two 12 pound turkeys). I’ll probably do the rest today. Wish me luck!

Cranberry White Chocolate Fudge Cookies

Makes about 24 large cookies

Ingredients:
8 oz. (two sticks) butter, room temperature
1 c. sugar
1 c. brown sugar
2 egg, room temperature
2 tsp. vanilla extract
⅓ c. Dutch-processed cocoa powder
⅓ c. natural unsweetened cocoa powder
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1 c. white chocolate chips (or chunks)
1 ½ c. dried cranberries

Instructions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar and brown sugar until lighter in color and fluffy.
  2. Add eggs and vanilla on medium speed and mix until glossy.
  3. Add cocoa and mix until homogeneous.
  4. Change the speed to low and add the flour, baking soda, and salt. Mix until just combined.
  5. Fold in white chocolate and cranberries.
  6. Preheat oven to 350˚F and line two large cookie sheets with parchment paper.
  7. Dose 1 tablespoon of cookie dough onto parchment paper. Spacing each ball 2 inches from each other.
  8. Bake about 9 minutes, until the edges just set. (Rotating the baking sheet halfway if your oven heats unevenly.)
  9. Let cool and enjoy.

Raspberry Rosé Macarons

Raspberry Rosé MacaronSummer is quickly nearing its end and I felt like I had to make something “summer” before it became too late. When I look back on the summer of 2016, I would have to say that it was the summer of rosé. The internet has been buzzing with things from made from rosé such as frozé (frozen, slushy like rosé) and rosé gummy bears with thousands of people on their wait list. It is the prettiest out of all the wines and (for this wine newb) the tastiest.
Rosé MacaronSo I set out to make the prettiest macarons I could dream of. The pinks in the macaron shells are inspired by the many pink hues of rosé and the filling is a raspberry rosé frosting. To get it to taste like rosé, I used sparkling wine flavoring and also boiled down one cup of rosé to a mere 1/4 cup. (The process goes quick because of the alcohol content.)
Raspberry Rosé MacaronsRosés tend to have a fruity note so I wanted to add a raspberry flavoring. The raspberry flavor comes from powdered freeze dried raspberries (I got mine from Trader Joe’s.). As much as I love fresh fruit in my frosting, I knew I was adding more liquid with the rosé so this was a great way to decrease the liquid content without compromising the flavor. The raspberries have seeds in them so if you do not want seeds in your frosting, use a fine mesh strainer to sort them out.
Raspberry MacaronsThe end result is a definite raspberry flavor with a hint of rosé that grows stronger at the end. I think the way you perceive rosé is different for each person. My sister said she barely tasted it while other people said they could definitely taste it. Either way it is not straight up raspberry, there is something different about it.

Raspberry Rosé Macarons

For the macaron shells:

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g
236 g. sugar
158 g. water
edible silver stars
edible pink shimmer powder
light pink gel food coloring
pink gel food coloring

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. Separate the almond flour mixture into two bowls (253 g. each). Mix one bowl with light pink gel food coloring and the other with pink food coloring.
  5. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  6. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  7. Once the syrup reaches 248 degrees, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  8. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks
  9. Mix a ⅙ of the egg white mix to the light pink almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅙ of the egg white mixture twice until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula. Repeat with the pink almond mixture.
  10. With a pastry bag fitted with a ½ in. plain tip, paint stripes in the inside of the pastry bag with the pink gel food coloring.
  11. Fill half of the pastry bag with the light pink and the other half with the pink batter. Pipe 1¼ – 1½ in. rounds.
  12. The piped batter may have peaks but should smooth away in a minute or two. Sprinkle the top of the macaron batter with tiny silver stars. Let the batter stand until the tops of the macaron batter are dry to the touch, about 30 mins to 1 hour.
  13. Preheat the oven to 350˚F.
  14. Once you place the macarons in the oven, reduce the heat to 275˚F. Bake 10-13 minutes, until the feet are formed and the tops are smooth.  The macarons are done when you slightly wiggle them and they start to come off of the parchment paper / silicone mat.
  15. Once you remove the macarons, reheat the oven to 350˚F for ten minutes before baking another pan of macarons at 275˚F.
  16. Let cool and dust the tops with pink shimmer dust. Fill with frosting.

Raspberry Rosé Frosting

Ingredients:
1 c. whole milk
¼ c. flour
a pinch of salt
8 oz. (2 sticks) unsalted butter, room temperature
1 c. sugar
1 ½ tsp. sparkling wine flavor
1 c. rosé wine
3 tbsp. powdered freeze dried raspberries

Instructions:

  1. In a small pot, boil 1 c. of wine until ¼ c. remains. Let cool and set aside.
  2. In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
  3. Continuously whisk mixture until thickened to a pudding like consistency.
  4. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  5. Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
  6. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  7. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  8. Add the rosé, freeze dried raspberries, sparkling wine flavoring and mix until combined.

Giant Macaron Ice Cream Sandwich Cake

Giant Macaron Ice Cream Sandwich CakeYou guys, I’m obsessed with the tv show, ”Girls”. That is the reason why this post is so late. All of my free time has been going to binge watching this show. If you’ve never watched it, I would describe it as “Friends” and “Sex and the City” put together except it doesn’t have the laugh track and is somehow more real and dark and relatable and freaking awesome. Before the show, I always wondered why they casted Adam Driver as Kylo Ren in “Star Wars: The Force Awakens”. But after watching this show, I realized that the man can act. I love his character, Adam, in “Girls” because he’s SO weird and so honest. I always find weird people fascinating, and this is probably why he is so intriguing to me.
Giant Macaron Ice Cream Sandwich CakeI originally wanted to post this before Memorial Day because to me, Memorial Day is the green light of the year to start eating ice cream again. I know, I know… True die-hard fans of ice cream always say that you can have ice cream any day of the year, but when I’m freezing and my fingertips feel like ice, ingesting something that is as just cold is unpleasant to me. But Memorial Day has now passed and this needs to be shared with the internet community as soon as possible.
Giant Macaron Ice Cream Sandwich CakeMacaron ice cream sandwiches are just like regular ice cream sandwiches but instead of cookies, you use macaron shells. Since my sister’s birthday was coming up, and she loves ice cream, coffee and only the shells of macarons (not so much the filling, which I never understood) I figured that this was the perfect cake for her. Filled with layers of homemade crunchies, Ben and Jerry’s coffee coffee buzz buzz buzz (my sister’s favorite ice cream), and layered with two giant macaron shells, it’s chocolaty, cold, and smooth with crunchy and chewy textural differences from the macaron shells and the crunchies.
Giant Macaron Ice Cream Sandwich CakeI did make a pattern for the top macaron shell by drawing streaks of gel food coloring on the inside of my piping bag, but it’s not necessary for the cake. Basically, if you made macaron shells before, it’s pretty much the same thing except that you are making two giant shells. You will have leftover batter which you can use to make regular sized macaron shells. You should also take caution and remember that the batter will spread a bit. I didn’t think of this possibility, which made my macaron shells a little larger than I wanted, but in hindsight, it gave me enough room to cover the outside with cool whip, which helped give it a super smooth outside and keep the ice cream from leaking and hold its shape.
Giant Macaron Ice Cream Sandwich CakeIt is so worth the time. If you like macarons and ice cream, this is the cake for you. The best part? You can totally customize this by coloring the macaron shell and changing up the ice cream flavors.
Giant Macaron Ice Cream Sandwich CakeNot really feeling this ice cream cake? Here are some of my previous ice cream cake recipes:

The Ultimate Oreo Ice Cream Cake with Homemade Crunchies
Tiramisu Crunch Ice Cream Cake

Giant Macaron Ice Cream Sandwich Cake

You will need:

Two 8-inch macaron shells (recipe below)
4 pints of Ben and Jerry’s coffee coffee buzz buzz buzz, softened
1 batch of homemade crunchies (recipe below)
cool whip

Instructions

  1. Try to prep the ice cream cake a day before you want to serve it. You want the ice cream layer to be as firm as possible.
  2. In an 8-inch cake pan with high sides (at least 3-inches), use plastic wrap to line the bottom and the sides, letting it overhang over the pan.
  3. Spread a third of the homemade crunchies on the bottom, then layer 2 pints of the ice cream on top.
  4. Layer another third of the crunchies on top of the ice cream, and then layer the other 2 pints of ice cream, finally topping the top with the last third of the crunchies.
  5. Wrap the cling film over the top of the ice cream cake and place in the freezer. Freeze until firm, preferably overnight.
  6. When you are ready to assemble your ice cream cake, place one macaron shell, flat-side facing up on a cake stand.
  7. Remove the cake pan from the freezer and slide the ice cream layer out and place it on top of the macaron shell.
  8. Place the other macaron shell, domed side facing up on top of the ice cream layer.
  9. Use the cool whip around the ice cream layer to smooth the cake trying not to get it on the macaron shell. You want it to have smooth sides and look like an even ice cream sandwich.
  10. Place back in the freezer for at least two hours, or until cool whip is firm to the touch.
  11. The colder the ice cream cake is, the cleaner the cuts you will make.

Giant Macaron Shells

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g
236 g. sugar
158 g. water
brown food color

Instructions:

  1. On a parchment paper that is the size of a baking sheet, draw an 8 inch circle with a pencil. Repeat with another parchment paper.
  2. Line two baking sheets with the parchment paper, pencil side down.
  3. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  4. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  5. Add the brown food coloring to the almond paste to get the color you desire.
  6. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  7. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  8. Once the syrup reaches 248 degrees, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  9. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks
  10. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  11. In a pastry bag fitted with the largest plain piping tip that you have, paint about 8 vertical lines along the inside of the piping bag using a clean food-use-only paintbrush and the brown food gel color.
  12. Fill the piping bag with the macaron batter.
  13. Pipe the batter onto the parchment paper in a tight spiral pattern until you get to the edge of the 8-inch circle that you drew. You should have a concentric circle pattern of brown circles. Take a toothpick and draw lines into the center through the brown circles to create a pattern. This will be the top macaron shell.
  14. Fill the piping bag with more batter and pipe another large circle. There may or may not be a pattern here because you already piped out the first circle. If there isn’t, there is no need to stress because this will be the bottom shell.
  15. If there is leftover batter, feel free to pipe out some normal sized macarons for later use.
  16. The piped batter may have peaks but should smooth away in a minute or two.  Let the batter stand until the tops of the macaron batter are dry to the touch, about 30 mins to 1 hour.
  17. Preheat the oven to 350˚F.
  18. Once you place the macarons in the oven, reduce the heat to 275˚F. Bake 15-18 minutes for the large shells, 10-13 for the small shells, until the feet are formed and the tops are smooth.
  19. Once you remove the macarons, reheat the oven to 350˚F for ten minutes before baking another pan of macarons at 275˚F.
  20. Let cool and fill.

Homemade Crunchies

Ingredients:
30 Oreo cookies
1 – 7.25 oz. bottle of Magic Shell ice cream topping

Instructions:

  1. Using a food processor, Crush Oreos into even crumbs.
  2. In a medium bowl, mix cookie crumbs and ice cream topping until each crumb is well coated.
  3. Reserve for later use.

*Homemade crunchies recipe from Our Best Bites.

Jackson Pollock Macarons

Jackson Pollock MacaronsThere is a store called “Marbles: The Brain Store” in my local mall. As the name suggests, the store mainly sells puzzles and games that exercise your brain. I ended up stopping by a few years ago with my friends and while we were browsing, we noticed a display of various puzzles. When one of us picked up a jigsaw puzzle of Jackson Pollock’s Convergence, a store clerk leaned over to us and commented, “I’ve never seen anyone complete it.” Of course after a comment like that, we HAD to take it home and try to solve it. A few years later, it’s still incomplete and sitting in my room.Jackson Pollock MacaronsJackson Pollock MacaronsThese macarons are inspired by my incomplete puzzle. I’ve done paint strokes on my macarons before and the difference between the strokes and the splatters is the amount of liquid you add to the food coloring. In order to make your splatters look imperfect and messy, you need to dilute your gel food coloring with a generous dose of vodka.Jackson Pollock MacaronsJackson Pollock Macarons Jackson Pollock Macarons Jackson Pollock MacaronsJackson Pollock Macarons Jackson Pollock MacaronsI’ve done the splatters two ways, and I believe it works the best when you arrange your macarons side by side as if you’re creating a blank canvas for a painting. If you leave the gaps in between the macarons like my first try, you’ll miss the trail of paint that makes it look so convincing and similar to Pollock’s work. I absolutely love the effect that it makes. Try to get a small bit of each color on every macaron so that when you get the full effect for each macaron.
Jackson Pollock MacaronsJackson Pollock MacaronsAs fun as it is to splatter food coloring everywhere, I will leave you with a word of warning. The food coloring will get everywhere. It will get on your counter, on your clothes, and on your skin. My best advice is to lay a layer of paper towels on your work surface and wear an apron before you start. Now go satisfy your inner artist and have fun.Jackson Pollock MacaronsJackson Pollock Macarons

Jackson Pollock Macarons

You will need:

1 batch of vanilla macarons (recipe below)
1 batch vanilla frosting (recipe below)
red gel food coloring
yellow gel food coloring
blue gel food coloring
black gel food coloring
vodka

Instructions:

  1. Cover your work surface with a layer of paper towels.
  2. Arrange your unfilled macaron shells closely in a square/rectangular shape.
  3. In four plastic cups, place a few drops of gel food coloring in each cup.
  4. Dilute each color with a tablespoon of vodka and mix until your desired color is reached.
  5. Using a clean, food use only paint brush, saturate your brush with the yellow paint and use a flicking motion with your wrist to create a splatter pattern on your macarons.
  6. Once done, thoroughly clean your brush with water and dry as well as you can with a paper towel before repeating step 5 with a different color.
  7. Let macarons dry completely before filling and sandwiching them with your vanilla frosting.

Vanilla Macarons

Ingredients:

212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g
236 g. sugar
158 g. water

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 degrees, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks
  8. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  9. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  10. The piped batter may have peaks but should smooth away in a minute or two.  Let the batter stand until the tops of the macaron batter are dry to the touch, about 30 mins to 1 hour.
  11. Preheat the oven to 350˚F.
  12. Once you place the macarons in the oven, reduce the heat to 275˚F. Bake 10-13 minutes, until the feet are formed and the tops are smooth.  The macarons are done when you slightly wiggle them and they start to come off of the parchment paper / silicone mat.
  13. Once you remove the macarons, reheat the oven to 350˚F for ten minutes before baking another pan of macarons at 275˚F.
  14. Let cool and fill.

Vanilla Frosting

Ingredients:

1 c. whole milk
¼ c. flour
a pinch of salt
8 oz. (2 sticks) unsalted butter, room temperature
1 c. sugar
2 tsp. vanilla extract

Instructions:

  1. In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and mix until combined.

 

 

Croquembouche with Vanilla Orange Blossom Pastry Cream

Croquembouche with Vanilla Orange Blossom Pastry CreamThere are a few things every experienced baker thinks of trying in their lifetime. They are recipes that are known to be notoriously finicky and difficult, usually French. The kind of desserts you buy at the bakery because it’s not worth the trouble making in your own kitchen. One of these recipes is the croquembouche. In fact, if you google “difficult desserts to make”, the croquembouche makes the list almost every time.
pate a choux cream puffsSo what is a croquembouche? I would describe it as a tower of caramelized cream puffs, held together only by caramel and covered by delicate sugar threads. It’s definitely looks impressive and I can see why some people would choose one over a traditional wedding cake. Plus, that crunch of the caramel over the cream puff is really delicious. Almost like a crème brûlée wrapped up in a cream puff.
ombre cream puffsThis was a trial run that I did before a friend’s bridal shower and I learned that it takes a lot of time if you try to do it all in one day. What I did learn was that it’s not very difficult if you divide the work between three days. If you make the pastry cream two days before, and bake the cream puffs the day before and fill, dip and assemble it the day of, it is quite manageable in a decent amount of time. Here are my thoughts on the process:
croqeumbouche1) I think the most difficult/scary part of making this is the hot caramel. I am not embarrassed to admit that I burned my fingers a few times while making this. Have a bowl of ice water on hand just in case you do burn yourself. Your gut reaction may be to put the finger in your mouth to cool it (at least mine was), but that will not help the burn. Take your time when dipping the creampuff into the caramel, and if the cream puff gets stuck in the sugar, then use a spoon to fish it out. DO NOT attempt to take it out using your fingers. This is not something that can be done in a hurry, so make sure you have plenty of time before doing this step.
croqeumbouche2) No matter how carefully and evenly you try to pipe the pâte à choux (the cream puff batter), you will end up with unique looking cream puffs. At first, you may be disappointed, but the funny shapes come in handy later on when you’re assembling the croquembouche. It becomes kind of like a game of Tetris, where you try to find that perfect piece to fit that nook.
croqeumbouche3) The most fun part is making the sugar threads. When the caramel is somewhat cool, you take your fork and spin it around the croquembouche making a fine web of sugar strings. It makes you feel like a spider and you can do as much or as little as you like.
croqeumbouche4) I tried to put fondant flowers on it and realized it was not worth it. The fine sugar threads harden as soon as they touch the cream puffs and there is no way for the fondant to stick to it. I just wedged it in between the gaps that were created. I wouldn’t recommend trying it. It wasn’t worth the work.

Croquembouche with Vanilla Orange Blossom Pastry Cream
Makes 1 medium-sized croquembouche

For the pâte à choux:

Ingredients:
1 c. water
4 oz. (1 stick) unsalted butter
½ tsp. salt
1 ½ tsp. granulated sugar
1 c. all-purpose flour
4-5 large eggs, plus an extra egg for the egg wash

Instructions:

  1. Line baking sheets with parchment paper and preheat the oven to 425˚F.
  2. In a large saucepan, bring the water, butter, salt, and sugar to a boil.
  3. Once the mixture reaches a boil, remove pan from heat and dump in flour at once and quickly stir with a wooden spoon.
  4. Once all the flour is incorporated, return the pan to the heat and cook the mixture for 30-60 seconds by continuing to stir the mixture with a wooden spoon until a thin film forms on the bottom of the pan.
  5. Move the dough into a mixing bowl of a standing mixer fitted with a paddle attachment and mix for about 1-3 minutes until the dough is cool enough for you to stick your finger in. After that point, add 4 eggs, one at a time until incorporated. If the dough does not fall off the paddle in a “V” shape, add the fifth egg.
  6. In a pastry bag fitted with a large plain piping tip, pipe 1 inch circles of dough.
  7. In a separate bowl, make an egg wash by mixing 1 egg and 1 ½ tsp. water with a fork until well mixed.
  8. Use a pastry brush and lightly brush dough with your egg wash, brushing down any peaks you may have formed when you piped out the dough.
  9. Bake your cream puffs one baking sheet at a time in the center rack of your oven. Bake for 7 minutes and reduce the heat to 375˚F and bake for 10 minutes until golden brown.
  10. As soon as they come out of the oven, poke holes in each puff with a toothpick to release trapped steam.
  11. Once cool, use a small star pastry tip to make holes on the bottom of all the puffs

For the vanilla orange blossom pastry cream:

Ingredients:

4 c. whole milk
1 c. granulated sugar, divided
3 egg yolks
2 large eggs
½ c. corn starch
1 pinch of salt
4 tbsp. unsalted butter
2 tsp. vanilla extract
¼ tsp. orange blossom water

Instructions:

  1. In a large saucepan, bring milk and ½ c. sugar to a boil.
  2. While the milk is heating, whisk egg yolks, eggs, ½ c. sugar, cornstarch and salt in a medium mixing bowl.
  3. When the milk boils, slowly add milk to the egg mixture while whisking, one ladleful at a time.
  4. Once half of the milk mixture is added, add the egg mixture back into the milk mixture.
  5. Continuously whisk the mixture over medium heat until the cream thickens.
  6. Once thickened, take the mixture off the heat and mix in the butter until completely incorporated.
  7. Stir in the vanilla extract and orange blossom water.
  8. Strain the mixture through a sieve and place a piece of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready for use.

For the caramel:

Ingredients:

2 ½ c. granulated sugar
2 tbsp. light corn syrup
½ c. water

Instructions:

  1. Prepare a metal bowl with ice water.
  2. In a saucepan, boil sugar, corn syrup and water until light amber. Do not stir while the sugar is cooking, it can cause crystals.
  3. Once the caramel becomes light amber, place pan into the ice water to prevent further cooking and cool the caramel.

Assembly:

  1. Place a 5 ½ inch cake board on a sheet of parchment paper.
  2. Fill the cream puffs with the pastry cream.
  3. Dip the top of each cream puff into the hot caramel, reheating it if caramel becomes too hard to dip. (CAUTION: Be careful not to touch the hot caramel, the hot sugar will stick to your skin and burn you. Keep a bowl of ice water on hand just in case to cool the burn asap.)
  4. Use the larger cream puffs for the bottom of the croqeumbouche.
  5. Dip the bottom of the first creampuff and stick to the outside of the cake board.
  6. Dip the next cream puff on the bottom and to the side, to stick to cream puff that is already on the cake board. Repeat the process until the first layer is done.
  7. When doing the second layer of cream puffs, arrange the cream puff in between each cream puff on the first layer, to create a stable tower.
  8. Continue to dip and build, heating the caramel if it becomes too hard.
  9. Once the tower is built, cool the caramel until it forms a thread when you lift it from the pot with a fork.
  10. Dip the fork into the caramel and circle around the croqeumbouche to create a web of caramel strings around it.

Pâte à choux recipe adapted from food network.
Pastry cream recipe adapted from all recipes.
Caramel recipe adapted from bon appetit.

Conversation Heart Macarons with Vanilla Elderflower Frosting

Conversation Heart Macarons I learned how stubborn I could be when I went to buy a bag of conversation hearts this past week. I was so convinced that the original conversation hearts were made by Brach’s, I stood in the candy aisle for 5 minutes debating whether Brach’s or Necco made the original conversation hearts with my sister. I guess the average person would’ve pulled out their phone right away and searched Google, but I felt like I was pretty darn sure I was right. Turns out I was wrong. It was originally made by Necco.
valentines day macaronsI was basing my fact on the memory of the boxes of conversation hearts I received during Valentine’s Day in elementary school. Many of my teachers would set up a big box for students to put in Valentine’s Day cards and hand them out on the big day. Some kids would bring a bag full of identical valentines to give out to everyone so no one felt left out. Some kids of course, received more valentines than others, but the usual stash would be a lip or heart shaped lollipop, Hershey’s kisses, and small boxes of conversation hearts. I never really liked the conversation hearts because (if memory serves me right) they tasted like chalk. But if I ever received a box from a crush I would read each heart wishing that it was a heartfelt message from them. SMH Boy crazy from such a young age I tell ya.
macaron batterSo I took a page from my childhood memory and turned them into macarons. I’ll tell you straight off the bat that these macarons are a labor of love. Perhaps it’s because my macarons are made with an Italian meringue or because I just plain stink at it, piping macaron batter into a heart shape is not easy. The batter wants to cling onto your piping tip and ruin the pointed ends that you want to achieve. Also, dividing the batter into 5 colors and changing the piping bag and washing the piping tip 5 times is tedious. And if you only have one spatula? You would have to clean that spatula every time you mix a different color for the batter and you would be dirtying 5 different bowls. This is FIVE times the work required people!

Not-So-Heart-Shaped-Macarons
Not-So-Heart-Shaped-Macarons
The frosting on the other hand is my favorite vanilla frosting flavored with Elderflower concentrate. If you’ve ever been to Ikea, you may have seen the boxed juices that they sell. Elderflower has a mild floral and tart flavor. Why did I add the elderflower concentrate? Because in my mind, flowers = romance = Valentine’s Day.
Conversation Heart Macarons The extra labor aside, these bite size macarons are super cute and would make a very thoughtful gift. Also, I know they’re delicious because the entire batch was gone in one night. 🙂
Conversation Heart Macaron

Conversation Heart Macarons with Vanilla Elderflower Frosting
Makes about 50 small macarons

*Here is a link to the heart template that I used for my macarons:
-Macaron heart template left
-Macaron heart template right

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
pink gel food coloring
yellow gel food coloring
green gel food coloring
purple gel food coloring
blue gel food coloring
1 batch vanilla elderflower frosting
red food color pen

Instructions:

  1. Line two baking sheets with heart template left and right and parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. Divide the almond mixture into 5 different bowls. Each fifth of the batter should weight 101g.
  5. Color each almond mixture with pink, yellow, green, purple and blue gel food coloring. Set aside.
  6. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  7. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  8. Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  9. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.
  10. Place one fifth of the egg mixture into each bowl of the colored almond mixture. Fold the egg white mixture into the almond mixture until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  11. With a pastry bag fitted with a ½ in. plain tip, fill the piping bag with the pink macaron batter.
  12. Pipe one side of the heart, releasing pressure as you get to the pointy tip and repeat with the other side of the heart.
  13. The piped batter may have peaks but should smooth away in a minute or two.
  14. Every time you change the batter color, remember to clean the piping tip and use a new bag.
  15. Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
  16. Preheat the oven to 325-350˚F.  If your oven tends to run hot go for 325˚F, if not then 350˚F.
  17. Lower the heat to from 350˚F to 300˚F. (If starting from 325˚F, lower to 275˚F.)
  18. Bake 8-10 minutes, until the feet are formed and the tops are smooth.  The macaron shell is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  19. Remove pan from oven and reheat oven to higher temperature for 10 minutes before baking the next tray, lowering the temperature when you start baking it.
  20. Continue until you bake all of the macaron shells.
  21. Once the macarons have cooled, pair each macaron shell to one of a similar size.
  22. Use the red food coloring pen to write out messages on one side of the macaron.
  23. Let dry and sandwich each macaron with vanilla elderflower frosting.

Vanilla Elderflower Frosting
Ingredients:
1 c. whole milk
¼ c. flour
⅛ tsp. salt
8 oz. (2 sticks) unsalted butter, room temperature
1 c. sugar
2 tsp. vanilla extract
4-6 tbsp. elderflower concentrate

Instructions:

  1. In a small pot over medium heat, whisk milk, salt and flour until combined.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add vanilla extract and 4 tbsp. of elderflower concentrate.
  8. Taste and if you want a stronger flavor, add another 2 tbsp. of elderflower concentrate.

 

Calcifer Meringues

howl's moving castle meringues
“May all your bacon burn.”

If you still haven’t watched Miyazaki’s Howl’s Moving Castle, then I’m pretty sure you are confused (or possibly amused) by today’s post. When I mentioned it to my sister, her reaction was, “That sounds like Lucifer, or a devil.” Actually, a very similar response was echoed by my friend. (They both did not watch the movie.)
Calcifer MeringuesCalcifer is a fire demon and in the English dubbed version of the movie, is voiced by Billy Crystal (aka. Mike Wazawoski from Monsters, Inc., Miracle Max from Princess Bride or Harry from When Harry Met Sally <= my favorite movie of all time!). Incredibly cute and boisterous at times, he is one of the most memorable characters of the movie.making meringuesThe meringue recipe I’m sharing is delicious and can be flavored with different extract or add-ins, but this time I chose to keep it simple by tinting it in different colors and shaping it so it has a flame-like body. Stirring the gel food coloring does deflate the meringue a bit and spooning it onto the parchment paper in layered dollops seems to produce a few cracks in the meringue. This is just a theory because I’ve made this recipe before and it produces very white, no-crack meringues when piped into little shapes.
inside meringue cookieI wanted the meringues to be super vibrant, but this is as bright as I could get them without compromising the structure of the meringue batter. As for the inside of the meringue, the color is much more vibrant on the inside and I am in love with it. Color and small crack issues aside, the meringues are melt-in-your-mouth crisp and has a wonderful marshmallow-y chewy interior. It’s love at
first bite.
calcifer cookies

Calcifer Meringues
Makes 7 Large Meringues

Ingredients
300 g. superfine sugar
150 g. egg whites, room temperature
1 pinch cream of tartar
yellow gel food color
orange gel food color
red gel food color
white candy melts
candy eyes

Instructions:

  1. Preheat oven to 400˚F and line a rimmed baking sheet with parchment paper.
  2. Spread sugar in an even layer over parchment.
  3. In the bowl of a standing mixer fitted with the whisk attachment, add the egg whites and the cream of tartar.
  4. Place sugar into the oven and bake until the edges of the sugar begins to melt but not brown, about 5 minutes.
  5. Once the sugar begins to melt, turn the mixer onto high.
  6. Remove baking sheet from the oven and the eggs whites should be foamy.
  7. Turn the mixer to medium high and slowly pour the hot sugar from the parchment paper into egg whites.
  8. Once all the sugar is added, turn the mixer onto high and mix until stiff, shiny peaks form.
  9. Divide batter evenly into three separate bowls, coloring each portion red, yellow and orange.
  10. Reduce oven to lowest setting 140˚F.
  11. Line another baking sheet with parchment paper.
  12. Taking two spoons, place a dollop of the yellow batter and layer it with the orange and then the red. Repeat until all the meringue batter is used.
  13. Bake about 2-3 hours until they are crisp and hollow.
  14. Turn off oven and let it dry out for about 30 minutes to an hour.
  15. When meringues are completely cool and dry, melt two white candy melt wafers and dot behind two eyes and place the eyes onto the bottom third of Calcifer’s face.
  16. Let candy melt set and you are now ready to enjoy your meringue.

Meringue recipe adapted from Ottolenghi: The Cookbook.

 

Green Tea White Chocolate Sugar Cookies

green tea white chocolate cookiesIt’s December! I can’t believe that it’s already more than a week into December and Christmas is fast approaching. No, I haven’t done my holiday shopping yet but I can already envision the empty bank account as I think about the things I have to buy. But the Christmas tree is up and I’m glad I got that done at least.
green tea cookiesWhen December rolls around, cookies seem to be extra popular to bake. I’ve never done cookie exchanges or made cookie platters but I think it’s always fun to see people enjoy the things you make in the kitchen. These green tea white chocolate sugar cookies are extra tender and soft. The white chocolate in the batter softens the taste of green tea, which can come across as bitter to some people. But the green tea flavor is still bold and you might not even notice the white chocolate.
green tea white chocolate sugar cookiesI put a dollop of royal icing on mine, because I made a whole batch to decorate the same cookies that were cut into Christmas tree shapes. But I didn’t realize that the royal icing wouldn’t stick onto the cookies because of the coating of green tea sugar. I had to force it onto the domed cookies by squeezing it straight onto the cookie and hoping it would stay. So, if you are planning on decorating these, you can skip the green tea sugar coating (ah, but that sugar is so delicious though!!).
matcha white chocolate sugar cookies

Here are a couple of past posts for more holiday baking:
Christmas Wreath Macarons
Pomegranate Coconut Marshmallows and Coconut White Hot Chocolate
Snowball Cookies

Green Tea White Chocolate Sugar Cookies

Ingredients:
¾ c. sugar, divided
½ tsp. plus 2 tbsp. matcha
2 c. flour
½ tsp. kosher salt
8 oz. unsalted butter, room temperature
½ c. brown sugar, packed
1 ½ tbsp. honey
1 large egg, room temperature
1 egg yolk
2 tsp. lemon zest
3 oz. white chocolate, melted

Instructions:

  1. In a small bowl, whisk ½ c. sugar and ½ tsp. matcha together.
  2. In a medium bowl, whisk flour, salt and 2 tbsp. matcha.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, honey and ¼ c. sugar until light and fluffy.
  4. Add egg, egg yolk, and lemon zest and mix until pale.
  5. On low speed, add flour mixture and white chocolate.
  6. Wrap dough in plastic and refrigerate for at least 2 hours.
  7. Preheat oven to 350˚F and scoop tablespoon sized dough onto parchment lined baking sheets. (I used a domed baking pan like the one here. I sprayed the pan with nonstick spray before putting the dough into the pan.)
  8. Bake 8-10 minutes, until the bottom and the edges are barely golden and the tops no longer look wet.
  9. Immediately, toss cookies into reserved green tea sugar gently and let cool before eating.

Recipe adapted from Bon Appetit.

Coffee Macarons

coffee macaronsWhere in the world did the time go?? It’s a week before Thanksgiving! I always feel a little overwhelmed right before the week of Thanksgiving. Not so much the day of, because by then I have already planned and prepped for the big day. But the week before, I’m trying to figure out grocery lists, what dishes to remake from last year and try for this year, and the number of people coming while doing every day things like work, house chores and errands. This is the first time I ever felt like leaving Thanksgiving dinner to someone else (that says volumes since I’ve been doing Thanksgiving dinner since I was a junior in high school).
coffee macaron shellAs children of Korean immigrants, we didn’t celebrate American holidays like my non-Asian friends. Thanksgiving was just another day off of school (which we were more than grateful for) and we would maybe have a chicken for dinner. In hindsight, we didn’t even have chicken every year. I didn’t even care about having a Thanksgiving meal with turkey until my one friend said to me, “What?? You don’t eat turkey on Thanksgiving?? No mashed potatoes? No gravy or stuffing? What about sweet potatoes with marshmallows, you must have that at least.” Mind you this was over AIM (omg remember those days?? Being on AIM was the lifeline to having a social life) and it may have sounded harsher than he intended in my mind. Either way, that night (the night before Thanksgiving) I searched high and low for a turkey recipe and in the morning, I insisted that my dad buy us a turkey. (Now that I think about it, it was a miracle in itself to have found a fresh turkey the day of Thanksgiving.) So with a fresh 12-lb. turkey with no other fixings, we made our first Thanksgiving meal. It was just salted, peppered and basted with butter and it was the most delicious turkey I’ve ever had.
coffee macaronMy meals since then have evolved and developed. We have had a variation of every side dish you can think of (mashed and roasted potatoes and vegetables, stuffing, salads, cranberry sauce, gravy, sweet potatoes, mac and cheese…). I’ve tried about every method there is to making a turkey (brined, dry-brined, roasted upside down halfway and turned over, spatchcocked, blanketed with a weave of bacon strips…) with the exception of deep frying. But nothing ever tastes as good as that first turkey I made.

keurig macaronsEither way, yes, for once in my life I feel overwhelmed with Thanksgiving. Last year, when my brother asked, “Are we having a Thanksgiving dinner with everyone?” I replied, “As long as I’m living and breathing, there is always Thanksgiving dinner.” I think I forget what we started with and it’s so easy to see the tough part of the task that it’s even easier to dismiss the highlights of the fruit of the labor. So this year, I’m so incredibly thankful for every opportunity and task that I’ve been given. Not because I’m so gung ho about the work, but because I’ve been blessed with the ability and the environment to accomplish it and that is more than enough to be thankful for.
DSC_0484*Somehow I ended up with this soliloquy about Thanksgiving. But this macaron would be the perfect ending to a meal. Thanks to the coffee emulsion (which is more potent than an extract) and a sprinkling of coffee grounds (I just opened up a fresh Keurig pod), it is bursting with coffee flavor. Also, I’m kinda macaron-ed out. Hahaha So it may be a while before you see another macaron post. But I’m looking forward to bringing different things for the blog. 🙂

Coffee Macarons

For the macaron shell:

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
fresh ground coffee (for garnish)
brown gel food coloring (for decorating the macaron)
vodka (for diluting the food coloring)

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.
  8. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  9. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  10. The piped batter may have peaks but should smooth away in a minute or two.
  11. Sprinkle coffee grounds on only 1/3 of the macaron shell.
  12. Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
  13. Preheat the oven to 325-350˚F.  If your oven tends to run hot go for 325˚F, if not then 350˚F.
  14. Lower the heat to from 350˚F to 300˚F. (If starting from 325˚F, lower to 275˚F.)
  15. Bake 10-12 minutes, until the feet are formed and the tops are smooth.  The macaron shell is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  16. Remove pan from oven and reheat oven to higher temperature for 10 minutes before baking the next tray, lowering the temperature when you start baking it.
  17. Continue until you bake all of the macaron shells.
  18. Once the macarons have cooled, dilute brown food coloring in some vodka to make it paint-like.
  19. With a flat brush (food-only use), draw a thick line down the middle of the macaron.
  20. Once all the macarons have been drawn, dilute food coloring with a drop or two of vodka for a stronger color and turning the flat brush to the side, draw a thin stripe down the thick light brown stripe.
  21. Let dry and fill with coffee frosting.

For the coffee frosting:

Ingredients:
1 c. whole milk
¼ c. flour
⅛ tsp. salt
8 oz. (2 sticks) unsalted butter, room temperature
½ c. sugar
1 – 1½ tbsp. coffee emulsion  

Instructions:

  1. In a small pot over medium heat, whisk milk, salt and flour until combined.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add 1 tbsp. coffee emulsion and mix until combined.
  8. Taste and if you want a stronger flavor, add another ½ tbsp. coffee emulsion.

Soot Sprite Macarons (Pumpkin Cookie Butter Macarons)

susuwatari macaronI’m a huge Hayao Miyazaki fan. I love the stories and character development in his films. What I appreciate the most are his strong feminine characters that often save themselves unlike so many of the Disney films I grew up with. Of course there are male protagonists, but they neither dominate nor undermine the heroine. Instead, they work in tandem with each other and both characters evolve and progress their personalities. One of my favorite films from Studio Ghibli is Spirited Away. Susuwatari (also known as Soot Sprites) are the minions of Kamaji, the boiler man. Small and furry looking, they are adorable in clusters and eat Konpeitō, which are star-shaped colorful Japanese candy. The plush with the mask is No Face who my sister deemed creepy and suggested I throw out. I think it’s adorable and I would never. Like I’ve mentioned before, we are two very different people.
soot sprite macaronThe black shells and the orange pumpkin cookie butter filling just beg these macarons to be made for Halloween. I’ve wanted to make these for October but I just ran out of time. You can always omit the black food coloring, colored sugar sprinkles and candy eyes and you would have a perfect pumpkin macaron for Thanksgiving. (As shown in the last photo of the post.) By the way, the pumpkin cookie butter filling is made with Trader Joe’s pumpkin pie spice cookie butter. (Can you tell I love Trader Joe’s yet? Hahaha Anyways…) It tastes exactly what the title says except I found that it wasn’t pumpkin-y enough. So I added pumpkin puree to the frosting base to up the pumpkin factor.
soot sprite macaronsIf you do decide to make it with the black food coloring and sugar sprinkles, I should warn you that these macarons WILL turn your mouth and teeth black. And if you have several of them, (this may be TMI but) you may or may not have green stool. Kind of like that black burger bun situation that Burger King had a month ago. It’s not harmful to your body, but I didn’t want to give anyone a surprise scare. Hahaha
pumpkin cookie butter macaronsIn other news, my favorite holiday of the year is creeping up on us. Thanksgiving is the absolute ultimate holiday for me and I’m looking forward to sharing some of my all-star recipes with you during this month!

Soot Sprite Macarons (Susuwatari Macarons)

You will need:
Black Sprinkle Macaron Shells (recipe below)
Pumpkin Cookie Butter Frosting (recipe below)
Candy Eyes
Black candy melts

Instructions:

  1. Sandwich two black macaron shells with pumpkin cookie butter frosting.
  2. Melt two black candy wafers in the microwave and use a toothpick to dab a small amount on the back of a candy eye to adhere to the macaron shell. (Before adhering the eyes, make sure that the pupils of the candy eyes are identical. Some pupils tend to be larger than others, giving your macarons an odd mismatched look if you are not careful.)
  3. Repeat the steps with the second candy eye.

Black Sprinkle Macaron Shells

212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
black gel food coloring (if you want regular pumpkin macarons, do not use this.)
black sugar crystals (if you want regular pumpkin macarons, do not use this.)

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.
  8. Add in a drops of black gel food coloring until desired shade is achieved. (Skip this step if you want white macarons.)
  9. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  10. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  11. The piped batter may have peaks but should smooth away in a minute or two.
  12. On half of the macaron shells, generously sprinkle on black sugar crystals. (Skip this step if you want white macarons.)
  13. Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
  14. Preheat the oven to 325-350˚F.  If your oven tends to run hot go for 325˚F, if not then 350˚F.
  15. Lower the heat to from 350˚F to 300˚F. (If starting from 325˚F, lower to 275˚F.)
  16. Bake 10-12 minutes, until the feet are formed and the tops are smooth.  The macaron shell is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  17. Remove pan from oven and reheat oven to higher temperature for 10 minutes before baking the next tray, lowering the temperature when you start baking it.
  18. Continue until you bake all of the macaron shells.

Pumpkin Cookie Butter Frosting

Ingredients:

½ c. pumpkin puree
¾ c. whole milk
¼ c. flour
⅛ tsp. salt
8 oz. (2 sticks) unsalted butter, room temperature
½ c. sugar
½ c. pumpkin pie spice cookie butter

Instructions:

  1. In a small pot over medium heat, whisk pumpkin puree, milk, salt and flour until combined.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the pumpkin pie spice cookie butter and mix until combined.