Tag: fancy

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Chocolate Macarons

We’re going for the macaron trifecta today with this recipe! This macaron batter is a bit more temperamental, but well worth the effort as your kitchen will smell like rich cocoa while they are baking. I’ve paired these with a raspberry and cream cheese filling that is also great as a cake filling, and since you’re likely to have some left over, you might plan on making a lovely vanilla cake tomorrow. 

Ingredients

  • 4 Large Egg Whites
  • Pinch of Cream of Tartar
  • 3 tbsp. White Sugar
  • 2 cups Powdered Sugar
  • 1 cup Almond Flour
  • 1/8 tsp. Salt
  • 3 tbsp. Unsweetened Cocoa
  • Nonpareils (optional)
  • 4 oz. (half-package) Cream Cheese, softened
  • 1/4 cup (half-stick) butter or margarine, softened
  • 1/3 cup Raspberry Preserves
  • About 3 cups Powdered Sugar
  • 6-8 Drops Red Food Coloring

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 300 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. Place 2 cups powdered sugar, almond flour, salt, and cocoa in a food processor, and pulse until completely combined.
  5. Beat the egg whites with cream of tartar at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-1/2 inch disks of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Sprinkle each macaron with just a few nonpareils. (Optional)
  12. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 30 minutes.
  13. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  14. Bake until the macarons’ surfaces are completely dry, about 25-35 minutes, rotating the baking sheets halfway through the bake.
  15. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  16. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  17. Beat together softened cream cheese and butter or margarine until smooth.
  18. Add raspberry preserves and food coloring, and blend until well combined.
  19. Gradually add about 3 cups powdered sugar, until the filling reaches a thick consistency suitable for piping.
  20. Refrigerate filling.
  21. When ready to assemble, pair macarons of similar size.
  22. Remove the filling from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  23. Pipe about a teaspoon filling into the center of one of each pair of macarons. (Each blob of filling should be about the size of a grape.)
  24. Put the second of each pair of macarons on the top of the piped filling, and very gently press down, creating a sandwich.
  25. Cover and refrigerate for at least 24 hours before serving.
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Lemon Poppyseed Macarons

Baking macarons is addictive, and this spin on yesterday’s recipe is a symptom of my addiction. There’s no 12-Step program for macarons, but there are 27 steps in this recipe, which is more than twice as good, right? This version pairs a poppyseed macaron with a rich, sweet lemon ganache-style filling that takes this classic flavor combination in a delicious direction. 

Ingredients

  • 4 Large Egg Whites
  • Up to 15 drops Yellow Food Coloring
  • 1-2/3 cups Powdered Sugar
  • 1-1/3 cups Almond Flour
  • 1 tbsp. Poppyseeds (plus a little more for garnish)
  • 1/8 tsp. Salt
  • 1/4 cup White Sugar
  • 4 oz. White Chocolate Chips
  • 1/2 cup Whipping Cream
  • 3 tbsp. Lemon Juice
  • Up to 10 drops Yellow Food Coloring
  • 2 cups Powdered Sugar

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 280 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. In a medium-sized bowl, whisk together 1-2/3 cups powdered sugar, almond flour, and poppyseeds.
  5. Beat the egg whites with salt and up to 15 drops yellow food coloring at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Sprinkle each macaron with just a few additional poppyseeds.
  12. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 20 minutes.
  13. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  14. Bake until the macarons’ surfaces are completely dry, about 16-20 minutes, rotating the baking sheets halfway through the bake.
  15. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  16. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  17. Place the white chocolate chips, lemon juice , and up to 10 drops yellow food coloring in a medium-sized bowl.
  18. Heat the whipping cream in a small saucepan over medium-high heat until it just starts to boil.
  19. Pour the heated cream over the chocolate and let it sit for 1 minute.
  20. Whisk ganache until smooth.
  21. Gradually add 2 cups powdered sugar, and continue whisking until the filling is completely combined and smooth.
  22. Chill the filling in the refrigerator until it thickens to a consistency suitable for piping, about 30-40 minutes.
  23. Pair macarons of similar size.
  24. Remove the filling from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  25. Pipe about a teaspoon filling into the center of one of each pair of macarons. (Each blob of filling should be about the size of a grape.)
  26. Put the second of each pair of macarons on the top of the piped filling, and very gently press down, creating a sandwich.
  27. Cover and refrigerate for at least 24 hours before serving.
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Macarons with Chocolate Ganache

This recipe makes about thirty-six Macarons: light and crisp meringue sandwich cookies. If you looking for “Macaroons” (with two “O’s”), the disgusting coconut cookie that’s a waste of sugar, look elsewhere. (Coconut is shredded evil in my book!) These French confections are a little tricky to make, but once you’ve got the hang of them you’ll be addicted to creating different color and flavor combinations.

Ingredients

  • 4 Large Egg Whites
  • About 10-15 drops Food Coloring*
  • 1-2/3 cups Powdered Sugar
  • 1-1/3 cups Almond Flour
  • 1/8 tsp. Salt
  • 1/4 cup White Sugar
  • 4 oz. Semi-Sweet Chocolate Chips
  • 1/2 cup Whipping Cream
  • 2 tbsp. Unsalted Butter, room temperature

*The macarons will be much lighter in color than the batter after they are baked, and since macarons traditionally have bright colors, you can go a little crazy with the food coloring.

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 280 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. In a medium-sized bowl, whisk together powdered sugar and almond flour.
  5. Beat the egg whites with salt and food coloring at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-inch disks* of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 20 minutes.
  12. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  13. Bake until the macarons’ surfaces are completely dry, about 16-20 minutes, rotating the baking sheets halfway through the bake.
  14. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  15. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  16. Place the chocolate chips in a medium-sized bowl.
  17. Heat the whipping cream in a small saucepan over medium-high heat until it just starts to boil.
  18. Pour the heated cream over the chocolate and let it sit for 1 minute.
  19. Add the butter in small chunks, and whisk ganache until smooth.
  20. Chill the ganache in the refrigerator until it thickens to a consistency suitable for piping and not runny, about 45-60 minutes.
  21. Pair macarons of similar size.
  22. Remove the ganache from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  23. Pipe about a teaspoon ganache into the center of one of each pair of macarons. (Each blob of ganache should be about the size of a grape.)
  24. Put the second of each pair of macarons on the top of the piped ganache, and very gently press down, creating a sandwich.
  25. Cover and refrigerate for at least 24 hours before serving.

*I found a fantastic template for piping macarons at SouthernFatty.com. You can download it from their website here.

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Vanilla Cream Puffs

If folks knew how easy it is to make cream puffs, they would eat them every day. Step one: Choux pastry. Step two: Vanilla pudding. Step three: Fill ’em up! I make the filling even easier by using instant pudding, but you can make your filling from scratch if you want to show off. Bonus: You can call these “Bouffée de Creme de Vanille” and people will think you’re very cosmopolitan!

Ingredients

  • 5 oz. Package of Instant Vanilla Pudding Mix*
  • 2 cups Whipping Cream
  • 3/4 cup Whole Milk
  • 1/2 cup Butter or Margarine
  • 1 cup Water
  • 1/4 tsp. Salt
  • 1 cup All Purpose Flour
  • 4 Large Eggs
  • 2 tbsp. Powdered Sugar

Directions

  1. Mix together vanilla pudding mix, whipping cream, and milk, and beat for two minutes.
  2. Refrigerate pudding for at least one hour.
  3. Preheat oven to 420 degrees.
  4. Line baking sheets with parchment paper and set aside.
  5. In a large pot, bring water and butter or margarine to a rolling boil over medium high heat.
  6. Add flour and salt and stir until well combined into a single lump.
  7. Transfer dough to a large bowl or stand mixer.
  8. Beat dough, and add eggs one at a time, blending well after each egg.
  9. Continue beating until smooth.
  10. Use a tablespoon to spoon lumps of batter onto prepared baking sheets.
  11. Bake in preheated oven for 22-24 minutes until golden brown.
  12. Remove from oven and transfer to a cooling rack.
  13. When pastry is completely cool, fill a pastry bag with vanilla pudding.
  14. Pipe pudding inside of cream puffs until full.
  15. Dust with powdered sugar, and serve.

*Not every brand of instant pudding comes with exactly the same weight per box. Select one that calls for three cups of milk, and you’re good to go!

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Coq au Vin

This classic dish makes my mouth tingle, it’s so good! Coq au Vin is fantastic served over egg noodles with a side of steamed carrots, or just as good all by itself. Other than one spoiled, ungrateful child with an unrefined palate, who referred to it as “that weird purple chicken,” it’s a consistent crowd-pleaser, too. Bonus: The chef gets to sample the “vin” while the “coq” is cooking! C’est formidable!

Ingredients

  • 4 Bone-In, Skin-On Chicken Thighs
  • Salt and Ground Black Pepper to taste
  • 8 oz. Bacon, cut into 1 inch pieces
  • 10 Large Button Mushrooms, sliced
  • 1/2 Large Onion, diced (or about 20 Tiny Pearl Onions)
  • 2 Shallots, sliced
  • 2 tbsp. All-Purpose Flour
  • 2 tbsp. Butter or Margarine
  • 1 1/2 cups Red Wine*
  • 1/4 tsp. Dried Thyme
  • 1 cup Chicken Broth

*Just about any red wine will do: Cabernet, Merlot, Shiraz, etc. But since you’re only using one-and-a-half cups in the recipe, make sure it’s one you like to drink, too! My current fav is Cupcake Vinyards Merlot. It’s a great balance of low price and high drinkability, and works well in this recipe.

Directions

  1. Preheat oven to 375 degrees.
  2. Season chicken thighs all over with salt and ground black pepper.
  3. Place bacon in a large, oven-proof skillet and cook over medium-high heat, until almost crisp.
  4. Remove bacon from skillet and set aside on a paper-towel lined plate, leaving drippings in the skillet.
  5. Increase heat to high and place chicken thighs, skin-side down, into skillet.
  6. Cook in hot skillet until browned, about 4 minutes per side.
  7. Transfer chicken to a plate.
  8. Do NOT drain fat from the skillet.
  9. Lower heat to medium-high and saute mushrooms, onion, and shallots in the hot skillet until caramelized.
  10. Stir flour and butter or margarine into vegetable mixture until completely incorporated.
  11. Pour red wine into the skillet and bring to a boil while stirring.
  12. Stir bacon and thyme into red wine mixture.
  13. Simmer until wine is about 1/3 reduced, about 5-6 minutes.
  14. Pour chicken broth into wine mixture and stir to combine.
  15. Set chicken thighs into skillet, skin side up.
  16. Bring skillet to a simmer.
  17. Move uncovered skillet to pre-heated oven and cook for 30 minutes.
  18. Spoon juices over the chicken and continue cooking about 30 minutes more.
  19. Remove skillet from oven and transfer chicken to serving plates.
  20. Place skillet over high heat and reduce pan juices until thickened, stirring well to incorporate any fat that rises to the top. (Tip: Remember to keep a pot holder on the handle! It’s easy to forget once the pan is out of the oven, and will require a lot of cold water, ice, and burn cream if it slips your mind.)
  21. Season with salt and ground black pepper to taste.
  22. Spoon vegetables and sauce over chicken and serve.

 

Très Important: Do NOT substitute some wimpy boneless, skinless, or white meat chicken in this recipe.  Simply put, it will suck, and therefore be a deplorable waste of wine.

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