Apple Spice Macarons Recipe

Copyright 2018-2022 by Lisa Maliga

Apples and autumn go perfectly together. Think of apple cider, candy or caramel apples, apple crisp, and Apple Spice Macarons.

Welcome autumn with Apple Spice Macarons!

INGREDIENTS:

160 grams powdered sugar, sift with almond flour
160 grams almond flour, sift with powdered sugar
150 grams egg whites
185 grams confectioners’ sugar, sieved
1 Tablespoon [8 grams] arrowroot powder
1/2 teaspoon [3 grams] cream of tartar
1 teaspoon vanilla bean paste
several drops Burgundy gel food colorant

INSTRUCTIONS

Preheat oven to 300°F.

~ Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.

~ Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.

~ In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.

~ Place bowl over pot with just enough water, as you don’t want the water touching the bowl. Heat on medium until meringue is hot. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].

~ Remove from heat and place bowl onto stand mixer. Add the cream of tartar and vanilla bean paste.

~ Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.

~ Add food coloring and whisk until the color is incorporated.

~ Remove the whisk and add the paddle attachment [if using one].

~ Add the presifted almond flour and confectioners’ sugar mixture.

~ Turn mixer on low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.

~ Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.

~ Pour batter into a pastry bag [14″ or 16″] fitted with a large round tip.

~ Pipe onto the silicone or parchment covered baking sheets.

~ When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.

~ Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.

~ Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.

~ Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.

~ Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.

~ Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

APPLE SPICE BUTTERCREAM FILLING

Apple Spice Buttercream Filling ready to pipe

INGREDIENTS:

115 grams [1/4 cup] apple butter
115 grams [1/4 cup] unsalted butter
150 grams [3/4 cup] dark brown sugar OR organic pure cane sugar
30 ml [2 Tablespoons] heavy [double] cream
2 teaspoons Apple Pie Spice*
125 grams [1 cup] confectioners’ sugar, sifted

INSTRUCTIONS:

Melt the butter in a saucepan, then add the apple butter and brown sugar. Bring to a boil and reduce heat to medium low. Continue to boil for 2 minutes, whisking constantly. Add the cream, apple pie spice and cinnamon, whisking constantly, and return to a boil. Remove from heat and cool to room temperature. Whisk powdered sugar until smooth and it reaches a frosting consistency.

* Make your own Apple Pie Spice by combining: 1 1/2 teaspoon (3 grams) cinnamon, 1/2 teaspoon (2 grams) nutmeg, 1/4 teaspoon (1 gram) allspice and two dashes of cloves. Add ingredients to a small container and shake until blended.

Video Tutorial

Click the picture to check out the book. Available in eBook and paperback formats.

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“Nuts About Shea Butter” eBook 2022 Edition

By Lisa Maliga, copyright 2022

I’ve finally got around to updating my first book about shea butter. I’ve added more photos, resources, and a new cover.

New NUTS ABOUT SHEA BUTTER eBook cover

In NUTS ABOUT SHEA BUTTER the reader will discover shea butter’s benefits, its numerous applications, and how to get optimal use from this healthy and natural nut fat. Learn about the differences between East African and West African shea butter. What is the right kind of shea butter for your needs? Various types of shea butter and shea oil are described in this cutting edge e-book.

Used in African countries for centuries, shea butter has been an ingredient in medicines for the preparation of skin ointments, and to treat inflammation, sunburn, chapping, rashes and more. Written for the consumer and the bath & body products crafter, NUTS ABOUT SHEA BUTTER contains fascinating facts and effective explanations. Shea butter is an ancient African beauty secret that is becoming more popular everywhere.

This new 2022 edition includes several color photos, more varieties of shea butter, interviews with shea butter suppliers and more shea butter resources.

The author has worked with shea butter for more than a decade and named her company after this star ingredient.

The price of NUTS ABOUT SHEA BUTTER has remained the same! I strive to keep all my book prices affordable.

To Buy Links:

Amazon: Nuts About Shea Butter
Amazon UK: Nuts About Shea Butter
Apple/iTunes: Nuts About Shea Butter
B&N Nook: Nuts About Shea Butter
Kobo: Nuts About Shea Butter
Smashwords: Nuts About Shea Butter

Nice ways to package your shea butter.

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September Harvest ~ Nightmare or Prophecy?

By Lisa Maliga
Copyright 2021

I’ve finally returned to writing fiction. It’s a great feeling to have completed a novella. There was nothing to bake or melt and pour. In other words, no sweets were made and I only made a few batches of soap for an upcoming book.

The first draft of September Harvest was written in a month. It was the easiest and hardest book I ever wrote. During it, I was doing online retail therapy. I’d watched many videos about malls, dying malls, dead malls and abandoned malls. I watched and listened to the soundtracks of the past. Whether you call it Muzak or elevator music, it was wordless and brought back memories. Yet listening to it made me write better and helped create that long ago and far away era. And as I wrote the Northbrook Mall section, I thought it should live up to its name with an exotic landmark center court area. The Palm Beach Mall was my inspiration. Although photographed circa 1968, I imagined being in that mall back then. People dressed more formally than they do nowadays. Salesmen and managers wore suits and ties. Customers and retail employees had a more stringent dress code than that of 2021.

Being able to use the photograph wasn’t an option as it wasn’t in the public domain, and I’d already decided to change the “wonderfall” fountain to a standard cascading type of fountain. But the bridge over the pond surrounded by tropical foliage was an element that had to be in the Northbrook Mall. It was the landmark centerpiece and most noted feature.

The photo that inspired the cover.

Finding a cover artist to recreate the mall wasn’t an easy task. The first person I found via a search had the promise that all emails were answered in 24 hours. To date, my email has been ignored. I contacted another cover artist, but my suggestion wasn’t deemed possible. I kept looking and found a talented artist who had several images of buildings and people in her portfolio. I had quickly learned that some artists specialized in drawing animals, others in portraits, and some in drawing fantasy landscapes. Would I like a watercolor, oil painting or colored pencil rendition?

I wrote out detailed instructions and even included an excerpt from my novella which described the fountain area. I asked that the ladies on the bridge be changed to the main characters in the novella. A few days later, I received the image and here it is…

What is September Harvest About?

Laurie Caswell loves her life… but a nightmare leaves her terrified of the future…

It’s 1979 and Laurie’s living a great life as a bookstore clerk at the Northbrook Mall. She’s excited to go out with her boyfriend to see a movie, have a drink, and spend a happy evening together. When he leaves, she’s rocked to her core by a nightmare.

A nightmare of a future where her mall is dead, overweight, black-clad people cover their faces like common criminals.

People seem more focused on their light-up book-like devices than her, but the year 2021 holds darker, more sinister dangers. Dangers she desperately wants to wake up from and escape. Laurie just wants her normal life back… but whatever she’s experiencing might not be willing to let her go so easily.

Where to buy:

Amazon: September Harvest
Amazon UK: September Harvest
Apple: September Harvest
B&N/Nook: September Harvest
Kobo: September Harvest

Scribd: September Harvest
Smashwords: September Harvest
Vivlio: September Harvest

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Froot Loops Macarons Recipe & Video Tutorial

By Lisa Maliga, copyright 2018-2020

This is for fans of Froot Loops or similar types of sweet and colorful cereal.

Froot Loops Macarons

INGREDIENTS:

160 grams powdered sugar, sift with almond flour
160 grams almond flour, sift with powdered sugar
150 grams egg whites
185 grams confectioners’ sugar, sieved
2-3 Tablespoons crushed Froot Loops cereal for sprinkling
1 Tablespoon [8 grams] arrowroot powder
1/2 teaspoon [3 grams] cream of tartar
Pink or purple gel food colorant

INSTRUCTIONS:

Preheat oven to 300°F.
Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Sprinkle crushed Froot Loops on the macaron shells
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.
Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.
Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Froot Loops Ganache filling

For a sweet and colorful macaron filling, this easy to make white chocolate ganache only takes a few minutes to prepare. If you want a slightly thicker version, just add a little more crushed cereal.

INGREDIENTS:

170 grams [6 ounces] white chocolate chunks
473 ml [2 cups] heavy [double] cream
15 grams [1/2 cup] crushed Froot Loops cereal

INSTRUCTIONS:

Heat the heavy cream in a microwave until it’s very hot but not boiling. Pour into the bowl of white chocolate chunks. Stir until smooth. Add the crushed Froot Loops, mixing until incorporated. Cover with cling wrap and put in the refrigerator for a couple of hours, until it’s no longer runny. Spoon into a piping bag with no tip.

From the book BAKING MACARONS: THE SWISS MERINGUE METHOD. Available in eBook and paperback formats.

All stores: https://www.lisamaliga.com/book-baking-macarons-the-swiss-meringue-method

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: Baking Macarons: The Swiss Meringue Method

VIDEO TUTORIAL

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Convenient Container Soap Recipe

Convenient Container Soap Recipe

By Lisa Maliga

Copyright 2013-2020

Convenient Container Soap Recipe
Convenient Container Soap Recipe by Lisa Maliga from the book THE PREPPER’S GUIDE TO SOAP CRAFTING AND SOAP STORAGE

This soap comes in its own container or soap dish! I bought this 10-pack of round plastic container and lids at a discount store for a dollar. Each of these little containers holds 2.3 ounces [68 ml.]. They also come in square and rectangular shapes.

These are a great time-saver as the soap doesn’t have to be wrapped in cling wrap. Also, it’s best if these are also stored in heavy duty storage bags if you plan to use them more than a year from the date you make them.

For this recipe, I’m only using five [5] of the molds. If using all 10 molds, make sure to adjust the recipe for that amount.

Ingredients:

12 ounces soap base

1 teaspoon cocoa butter [or shea butter]

¾ teaspoon preferred fragrance or essential oil

In the video, I used orange essential oil.

Mold:

Five [5] 2.3-ounce round plastic molds

Instructions:

Slice up soap base into small cubes and melt. Stir well. Add cocoa butter and your preferred fragrance or essential oil. Pour into molds, but not right to the top, as you want to be able to easily close the lid. Spritz away any bubbles with rubbing alcohol. Allow soap to harden in fridge, freezer, or remain at room temperature. Store in a cool, dry location.

Variations:

It should be noted that this type of soap might show signs of sweatiness due to not being wrapped in cling wrap or shrink wrap. For optimum use, allow bar to dry completely before returning it to its case.

preppersoapadvert

Find this recipe and many others in my book The Prepper’s Guide to Soap Crafting and Soap Storage.

Link to all stores:

https://www.lisamaliga.com/the-preppers-guide-to-soap-crafting-and-soap-storage

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Dessert Cookbook Series: A Beginner’s Guide ~ New Boxed Set

By Lisa Maliga, copyright 2020

 

Includes 3 full-length dessert cookbooks and more than 50 recipes.

Dessert Cookbook Series TransparentLearn how to make many different desserts, no matter what your level of baking experience.

It’s easier than ever to bake decadent chocolate cupcakes and brownies. Get helpful tips about decorating and coloring cupcakes, recommended equipment, and loads of resources. Original and tested step-by-step recipes include Blueberry Brownies, Chocolate Coconut Cupcakes, Blue Velvet Cupcakes, Peppermint Swirl Cupcakes, and many more tantalizing treats.

The book was written by someone who went from baking box mix brownies and cupcakes to discovering the joy of baking from scratch. With a photograph of each finished treat, the reader will be inspired to try baking these delicious recipes.

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide contains 50+ color photos.

Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.

The author details what equipment and ingredients you need, offers numerous helpful tips, resources, and shares more than 30 recipes for you to whip up an array of elegant French delicacies.

Full of inspiring color photos, Baking French Macarons: A Beginner’s Guide, offers everything you need to bake stunning macarons that will impress anyone who tastes them.

Some of the flavors include Cinnamon Caramel, Tangy Orange, Key Lime, and Acai macarons.

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas, and many resources.

Available exclusively at Amazon.

U.S. link: Dessert Cookbook Series: A Beginner’s Guide

U.K. link: Dessert Cookbook Series: A Beginner’s Guide

CA link: Dessert Cookbook Series: A Beginner’s Guide

3bookadvert

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Ruby Chocolate: A Beginner’s Guide ~ Excerpt

By Lisa Maliga, copyright 2019

rubychocbarcalletsI became aware of ruby chocolate when I was watching The Great British Baking Show. A contestant was baking biscuits [cookies] using ruby chocolate. Paul Hollywood, one of the judges, proclaimed that the new chocolate “has a nice kick to it.”

Around this time, one of my baking buddies on Facebook posted a photo of her ruby chocolate truffles. Nancy Hoekman, the owner of Fancy Nancy Bites, is a talented baker and the photo she posted of her lovely pink truffles sparked my interest in trying the chocolate.

I could trawl the search engines for days upon days, or I could buy some and find out for myself how great it tasted and what I could concoct with it.

The best option was to buy it in bar form and order some wafers [callets] online. I called Trader Joe’s to find out if it was in stock and was informed that it had been discontinued, but I could buy it on Amazon.

Callebaut, the company that is in charge of distributing ruby chocolate had many lovely photos on their website and was proud to point out that: “More than 10 years ago, one of our cocoa experts discovered that components of certain cocoa beans could produce a cacao taste experience with an exceptional flavor and color. Since then, we’ve been unraveling the secret behind this, leading to the discovery of the ruby cocoa bean and creation of a totally new flavor experience. Like grapes for fine wines, cocoa beans are influenced by the terroir in which they grow. Ruby cocoa beans grow under unique climate conditions and can be found in Ecuador, Brazil or Ivory Coast. Ruby contains no added flavors or colors.”

What did I make with this big 5.5-pound bag of ruby red chocolate?  Scroll down and check out my book trailer!

rubychocatebag

THE FIRST BOOK ABOUT RUBY CHOCOLATE!

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas and lots of resources.

Havearubychocday

Amazon: https://www.amazon.com/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF
Amazon UK: https://www.amazon.co.uk/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF

Full-color paperback edition links.

US Paperback https://www.amazon.com/dp/1677319690 

UK Paperback https://www.amazon.co.uk/dp/1677319690

CA Paperback: https://www.amazon.ca/dp/1677319690

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Banana Coconut Macarons Recipe & Video Tutorial

By Lisa Maliga, copyright 2018

Shopping for a fruity tropical taste of sweetness? This is a great combination for those who adore such a compatible flavor duo. It’s also a marvelous summer treat! 🙂

bananacoconutmacarons

Banana Coconut Macarons Recipe

Ingredients:

160 g powdered sugar, sift with almond flour
160 g almond flour, sift with powdered sugar
150 g egg whites
180 g confectioners’ sugar, sieved
½ teaspoon [3 grams] cream of tartar
1 Tablespoon [8 grams] arrowroot powder
Yellow food gel
Colorful sprinkles [optional]

OVEN TEMPERATURE: 300 degrees Fahrenheit/150 Celsius

Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over pot with just enough water, as you don’t want the water touching the bowl. Heat on medium until meringue is hot. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].
Remove from heat and place bowl onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture.
Turn mixer on low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a pastry bag [14″ or 16″] fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Add the sprinkles on top of the macaron shells.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.
Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.
Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Banana Coconut Filling

Ingredients:

2 cups confectioner’s sugar
1 cup unsalted butter, room temp
½ cup cream cheese, room temp
2 teaspoons vanilla extract OR vanilla bean paste
2 teaspoons banana extract
1 teaspoon coconut extract
5 drops yellow food gel

Instructions:

Beat the butter and cream cheese until fluffy. Add the vanilla while continuing to beat. Sift in the powdered sugar through a sifter. Mix for about 5-7 minutes. Add extracts. Spoon into a piping bag.

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: Baking Macarons: The Swiss Meringue Method

Table top with background

VIDEO TUTORIAL

ABOUT THE AUTHOR

Lisa Maliga is an American author of contemporary fiction and cozy mysteries. Her nonfiction titles consist of how to make bath and body products with an emphasis on melt and pour soap crafting. When researching her cozy mystery, she discovered the art of baking French macarons. She has written three dessert cookbooks, including two on macarons. When not writing, Lisa reads an assortment of books, takes photos, and is working on a series of baking and soaping video tutorials. Visit her website at: https://www.LisaMaliga.com

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Orange Macarons Recipe & Video Tutorial

By Lisa Maliga copyright 2018

Orange curd, like lemon and lime curd, isn’t difficult to find in many grocery, health food or even discount stores. I was in TJ Maxx checking out the jams and jellies section, which is nicely stocked throughout the year, when I saw a jar of orange curd and thought it, might make a nice macaron filling. The taste wasn’t as tangy as I thought it would be so adding orange extract was necessary to get a brighter and tangier orange flavor. But it depends on your preference and the brand you buy—or if you make it yourself.

This was also the first time I used egg whites from a carton. I let them get to room temperature, but that’s not even necessary. I’d read that it takes longer to whip them up and it took me more than double the amount of time. Instead of separating the egg whites by hand, and not having to waste any eggs or remove any shells, the time saved was negligible.

While this recipe isn’t included in my book Baking Macarons: The Swiss Meringue Method, it follows the same formula as the other recipes and is detailed enough for most home bakers.

orangecurdmacarons2

INGREDIENTS:

160 grams confectioners’ sugar, sift with almond flour
160 grams almond flour, sift with confectioners’ sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1/2 teaspoon cream of tartar
1 Tablespoon arrowroot powder
Orange food color gel

INSTRUCTIONS:

Preheat oven to 300°F.
Sift the almond flour and confectioners’ sugar into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F.
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture and food coloring.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or parchment paper and the shells don’t stick.
Remove from oven and slide the parchment or silicone mat onto a cooling rack.
Place macaron shells on a wax paper covered baking sheet or tray for filling.
Using an edible brown food color gel pen, carefully draw spirals on each shell.
When the shells are dry, match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Orange Curd Macaron Filling

INGREDIENTS:

125 grams [4 ounces] unsalted butter, room temperature
125 grams [4 ounces ]mascarpone cheese, room temperature
40 grams [1/3 heaping cup] confectioners’ sugar, sifted
1 teaspoon vanilla extract OR vanilla bean paste
2-3 Tablespoons orange curd
1/2 – 1 teaspoon orange extract [optional]
Orange food color gel

INSTRUCTIONS:

Beat the butter and mascarpone cheese until fluffy. Add the powdered sugar, followed by the orange curd. Then, add the vanilla while continuing to beat. Mix for about 5-7 minutes. Add extract. Spoon into a piping bag. You can use a French piping tip if you prefer fancy edges. I used an Ateco #863 for this recipe.

VIDEO TUTORIAL:

Table top with background

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: https://lisamaliga.com/bakingmacaronsswiss.htm

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orange spice cupcakes by lisa maliga

Chocolate Orange Spice Cupcakes Recipe & Video Tutorial

By Lisa Maliga
Copyright 2017-2018

This type of cupcake is appealing to those who love a strong citrusy spicy combination. If you’re looking for an autumn, Halloween, Thanksgiving or Christmas treat, here’s a winning flavor. 

chocolate orange spice cupcake baked by lisa maliga
Chocolate Orange Spice Cupcake

CUPCAKE INGREDIENTS:

1/3 cup dark chocolate, finely chopped [Green & Black’s Maya Gold] [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour, sifted
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

DIRECTIONS:

Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

ORANGE SPICE BUTTERCREAM FROSTING

FROSTING INGREDIENTS

3/4 cup [6 oz.] unsalted butter, softened to room temperature
3 1/2 cups powdered sugar [confectioners’ sugar or icing sugar]
3 Tablespoons heavy cream
1 1/2 teaspoons pumpkin spice blend*
1 1/2 teaspoons vanilla
1 ½ teaspoons orange extract
12 drops orange color

FROSTING DIRECTIONS: 

Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and spices with the mixer running. Increase to high speed and beat for 1 minute.

Pipe onto cooled cupcakes.

Green & Black’s Maya Gold chocolate has a spicy orange flavor that pairs beautifully with this frosting. I used it once before as I’d run out of regular dark chocolate and was impressed with the way the flavor came out in the cupcakes even a day after they’d been baked. If you can’t use this particular brand/type of chocolate, that’s okay, use whatever’s available to you. However, if you want it to have an orange spice flavor, add 1/4 teaspoon orange extract and about 1/4 teaspoon pumpkin or apple spice blend to your cupcake batter.

* make your own pumpkin spice blend

1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice

Amazon Kindle link: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

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