Snowman macarons

Macarons à la LinzerSnowman macarons

Ingredients

For the shells:

– 200g of almond meal

– 200g of powdered sugar

– 200g of caster sugar

– 146g of egg whites

– 5cl of water

– edible pearls, edible snowflakes, ribbons and food decorating pens

Snowman macarons

Combine the caster sugar and the water in a saucepan, place over medium heat and bring to 118°. In the meanwhile put half of the the egg whites in a mixer bowl and whip them on medium speed to soft peaks. Pour the 118° syrup in a thin, steady stream into the whipping egg whites.

Continue whipping the meringue on medium speed until the temperature drops to 50°.

In a large bowl combine the almond meal, the caster sugar and the other half of the egg whites and mix well.

Add a small part of the meringue to the almond paste and mix gently, then add the rest of the meringue, fold and scratch the surface until the batter starts to run glossy.

Put the mixture in a pastry bag with a large tip and form two circles (one big and one small) on parchment lined sheet pans. Allow the macarons shells to sit for 1 hour until the surface feels dry to the touch.

Preheat the oven to 150° and bake the shells for approximately 14 minutes. Cool the macarons shells on the sheet pans.

Snowman macarons

For the Linzer filling:

– 120g of red currant jam

– 38g of walnut meal

– 38g of almond meal

– 2 tsp of cinnamon

– 20g of powdered sugar

– the peel of 1 lemon

Mix together all the ingredients until smooth. Fill your snowman macarons with the Linzer filling. Decorate the snowmen with edible snowflakes and pearls, food decorating pens and ribbons.

Snowman macarons

I wish you all a sweet Christmas time!!

Bon appétit,

Anna

BOO!

BOO! Ghosts cupcakes

With Halloween right around the corner it’s time to wrak your brain for some spooky baking idea!

I’ve decided to bake some fluffy vanilla cream cupcakes topped by ghost meringues ideal for Halloween parties.

Ingredients

For the cupcakes (16 pieces):

– 5 eggs

– 150 g granulated sugar

– 5 g of vanilla sugar

– 100 g flour

 

For the cream:

– 3 egg yolks

– 250 ml of milk

– 80 g of granulated sugar

– 25 g of flour

– the peel of 1 lemon

– 5 g of vanilla sugar

– 250 ml of whipped cream

 

For the ghosts:

– 3 egg whites

– 1 pinch of salt

– 220 g of powdered sugar

– 5 g of vanilla sugar

BOO! Ghosts cupcakes

First of all prepare the meringue ghosts. Preheat the oven to 80° C. Whisk the egg whites until foamy, add the sugars and the salt gradually while beating. Whisk the egg whites until stiff peaks form. Put the mixture in a pastry bag fitted with a large spout tip and form your ghosts on a baking sheet lined with parchment paper. Bake for approximately 3 hours or until meringues are dry. Paint the eyes with edible pencils.

For the cupcakes preheat the oven to 180° C. Take the 5 eggs and separate the whites from the yolks. Whisk the egg whites with half of the sugar until stiff peaks form. Whisk now the egg yolks, the vanilla sugar and the other half of granulated sugar until the mixture is pale yellow and fluffy. Add slowly the flour.

Slowly and carefully add the yellow mixture to the whisked egg whites. Be careful not to deflate the mixture! Fill the cupcake liners 3/4 full. Bake for around 20 minutes.

BOO! Ghosts cupcakesFor the cream whisk together the egg yolks, the vanilla sugar and the lemon peel until light and fluffy. Add slowly the flour and the milk being careful not to form lumps. Cook the mixture in a saucepan over medium heat until it starts boiling. Let it cool down in the fridge for around 1 hour. Now whip the 250 ml of cream and add it slowly to the cold lemon and vanilla mixture.

Create a hole in the middle of your cupcakes and fill it with the cold cream. If you prefer, before adding the cream, you can also add some melted chocolate on the bottom of the hole. Put your meringue ghosts in the middle and decorate with some cream on the borders.

BOO! Ghosts cupcakesFor a really scary Halloween ghost add a “BOO!”  flag on each cupcake :)

Here you have your super spooky Halloween baking idea for delicious treats!

Bon appétit,

Anna

Snowflake macarons

Macarons au caramel au beurre salé

Snowflake macarons

Ingredients:

For the shells:

– 200g of almond meal

– 200g of powdered sugar

– 200g of caster sugar

– 146g of egg whites

– 5cl of water

– edible glitters and edible snowflake decorations

Snowflake macarons

Combine the caster sugar and the water in a saucepan, place over medium heat and bring to 118°. In the meanwhile put half of the the egg whites in a mixer bowl and whip them on medium speed to soft peaks. Pour the 118° syrup in a thin, steady stream into the whipping egg whites.

Continue whipping the meringue on medium speed until the temperature drops to 50°.

In a large bowl combine the almond meal, the caster sugar and the other half of the egg whites and mix well.

Add a small part of the meringue to the almond paste and mix gently, then add the rest of the meringue, fold and scratch the surface until the batter starts to run glossy.

Put the mixture in a pastry bag with a large tip and form small circles on parchment lined sheet pans. Allow the macarons shells to sit for 1 hour until the surface feels dry to the touch.

Preheat the oven to 150° and bake the shells for approximately 14 minutes. Cool the macarons shells on the sheet pans.

Snowflake macaronsFor the filling:

– 50g of salted butter

– 1 cl of water

– 50 g of glucose

– 125g of powdered sugar

– 10cl of heavy cream

Put the glucose and the water in a saucepan, place it over medium heat. Add the sugar and mix well until the obtention of a blond caramel. Remove from heat and add 7g of butter. Add the heavy cream slowly while continuing mixing. Put the saucepan on medium heat and add the remaining butter. Let the mixture reach 118° and then remove from heat.

Let the caramel cool down.

Use the caramel au beurre salé to fill the macaron shells.

Decorate your macarons with edible glitters and snowflakes.

Snowflake macaronsI wish you all a sweet and snowy christmas!!!!

Bon appétit,

Anna

 

Panda macarons

For my panda…

Panda macarons

Ingredienti:

Per la base usare gli stessi ingredienti e lo stesso procedimento degli strawberry macarons senza usare però il colorante alimentare o utilizzandone uno bianco.

Per questa ricetta dovete però tenere da parte una piccola ciotolina di impasto alla quale aggiungere tre cucchiaini di cacao in polvere in modo da renderla marrone ud utlizzarla per creare le orecchie, il naso e gli occhi dei panda.

Panda macarons

Dopo aver formato i dischetti bianchi di 3 cm di diametro sulle teglie foderate di carta da forno, versare il composto di cacao in una sac à poche con bocchetta più piccola di quella di utlizzata per creare i dischetti e creare, su metà macarons le orecchiette, gli occhi ed il naso dei panda e sull’altra metà, che sarà il retro dei panda, crare un puntino che andrà a formare la coda.

Far riposare fino a che non si sarà crata una pellicina in superficie.

Infornare a 150° per 16 minuti circa.

Panda macarons

Per la ganache al cioccolato:

-80 g di cioccolato fondente

-100ml di panna

-28g di burro

Far sciogliere il cioccolato a bagnomaria, contemporaneamente scaldare la panna in un pentolino, a fuoco lento, fino a portarla al limite del bollore. Versare la panna sul cioccolato sciolto, mescolando. Appena avrete ottenuto un composto liscio aggiungete il burro tagliato a pezzetti, mescolate fino a  che non si sarà sciolto. Riporre la ganache in frigorifero per 20 minuti.

Panda macarons

Farcite i panda con la ganache al cioccolato e riponeteli in frigorifero per 24 ore.

Panda macarons

Bon appétit,

Anna

Happy birthday Tunis!

SUN(ny)DAY breakfast

Quick pavlova

Quick mini Pavlova

Ingredienti:

– 2 albumi

– 65g di zucchero a velo

– 1 cucchiaio di zucchero semolato

– 1/2 cucchiaio di succo di limone

– 200g di yogurt bianco

– fragole q.b

Procedimento:

Con uno sbattitore elettrico iniziare a montare i due albumi, quando diventano bianchi aggiungere il cucchiaio di zucchero semolato, sempre continuando a sbattere ad alta velocità. Dopo qualche minuto aggiungere anche il succo di limone, poco per volta. Quando gli albumi avranno raggiunto una consistenza abbastanza solida, aggiungere lo zucchero a velo, in più parti, sempre continuando a mixare gli albumi. Per ultimo aggiungere il 1/2 cucchiaio di bicarbonato.

Quick pavlova

Una volta raggiunta una consistenza ferma e lucida, versare il composto in una sac à poche con bocchetta larga e liscia. Foderare una teglia con carta da forno e formare dei cerchi con una specie di piccolo cratere nel centro. Infornare in forno presiscaldato a 130° per almeno 1 ora e mezza.

Una volta sfornate far raffreddare. Nel frattempo tagliare le fragole in piccoli cubetti. Versare un pò di yogurt al centro delle Pavlove e guarnire con le fragole.

Quick pavlova

Bon appétit,

Anna