Squirrel Bakes: Espresso Macarons with Mocha Filling. So I have some exciting news to share with all of you...I am moving!
Hard-Boiled, Super-Easy - Fine Cooking. Mocha Cupcakes with Espresso Buttercream Frosting. You’ll be happy to know that I have recovered from my epic kitchen fail, the oven is sparkling, and to celebrate I give you these amazing mocha cupcakes with espresso buttercream frosting.
Plus, it’s Friday. And cupcakes are a perfect way to welcome the weekend with open arms. It’s been a crazy, messy, stormy week, and you deserve one. I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cupcakes themselves strike a subtle balance between light chocolate and a hint of creamy coffee. Now, back to my baking disaster (sort of) for a moment. Cinnamon Macarons with Brown Sugar and White Chocolate Ganache. Many of you will already have seen from my earlier blog post, that I've designed a new double sided macaron mat which should make the art of macarons all the same size that bit easier.
It has been quite a big project prototyping and getting it right. I'm very thankful that Dr Tim Kinnaird of MacaronsandMore.com gave me some initial help and suggestions during some trials. It's been a secret up until now whilst my design registration was pending, but these WILL be available for sale in around TEN DAYS time. The mat has 25 x 2" / 50mm diameter cells on one side and 64 x 30mm cells on the reverse.
It will fit on a 300mm / 12" square (or larger) cookie tray and easily go into any standard oven. Double size mats (600 x 300mm) will also be available for use by bakeries. Don't get me wrong, I've had quite a number of failed batches due to experimentation along the way. Chocolate Macaron Recipe. A recipe for the classic chocolate macarons you’ll find in Parisian pâtisseries, adapted from the excellent demo found at Cuisiner en ligne (in French).
Fun to make, though they require a bit of practice in order to get them “just right.” The recipe used in the video demo is for a very large quantity of macarons (300). It has been scaled down below to produce a more manageable batch. Chocolate Macaron Recipe Preparation time: 15 minutes (for the shells) Baking time: 12-14 minutes per tray Yield: approx. 30 assembled macarons Ingredients. Vanilla macarons. Macaron Recipes - how to make perfect Macaron. Macaron Troubleshooting & A New Recipe. 50 Decadent Macaron Recipes — A book by Brenda Van Niekerk. 50 Decadent Macaron Recipes - A book by Brenda Van Niekerk - page 1.
50 Decadent Macaron Recipes By Brenda Van Niekerk Published by.
French Macaroons with Raspberry-Rose Buttercream Recipe Reviews by Epicurious.com Members, Page 1. This is the second time I made them, well the jam and buttercream, but this is the first time I made the macaroons, and it went pretty well, it came to about 15 sandwiches, I just guessed on the 1 1/4 in, one of the commenters said they thought it was 11/4 inch, but they spread out more than I thought.
Another posted about rest time and burning, my rest took just about 20 minutes, and my cookies browned pretty quickly, so about 12 minutes total instead of 15. How to Make Macarons. Macarons in the oven.
[Photograph: Robyn Lee] I'm ashamed to admit that while I have eaten many macarons, I've never made them on my own. Thankfully, plenty of other people much more skilled in the culinary arts than I am have bravely attempted to make macarons in their home kitchens and have shared their results on that massive virtual brain called the Internet. I'm going to list the most promising recipes I found while aggressively sifting through the web and, from those, pool together a list of tips and tricks for optimum macaron creation.
All that info follows after the jump. Chocolate Macaroons with Orange Ganache Recipe at Epicurious. For cookies: Arrange racks in lower and upper thirds of oven; preheat to 325°F.
Line 3 rimless baking sheets with parchment paper. Pulse 1 cup powdered sugar and almonds in a food processor until nuts are very finely ground (but not to a paste), 60–90 seconds. Add cocoa powder and remaining 1 cup powdered sugar; process to blend well. Sift mixture through a medium-mesh strainer into a large bowl; discard larger almond pieces remaining in strainer (if more than 1 tablespoon remains, pulse nuts again in processor and re-sift).
Using an electric mixer, beat 1/3 cup egg whites in a medium bowl on medium speed until white and frothy, about 1 minute. Stir in remaining 3 tablespoons egg whites. Raspberry Chocolate French Macaroons Recipe at Epicurious. Make macaroons: Line 2 baking sheets with parchment paper.
Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine. Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Macaron Recipes. French Macaron Recipe for Your First Time Making Them (pictures included) If you’re new here, welcome!
I’m AmberLee, and Giverslog is my place to share simple DIYs for gift giving, happy mail ideas, simple recipes, and more. I also just opened an online chocolate shop, The Ticket Kitchen. Stop by if you get a moment. Making French Macarons: Instructions & Recipes. It seems like there’s a wave of macaron questions that are sweeping my way. Unlike les brownies or le gâteau weekend (poundcake), successful macarons are more the result of the technique, rather than following a mere recipe. There’s lots of tips and tricks around the web that will help you out with these little devils, including some interesting recipes, too.