French Macaron Baking Adventures, Part 20: Fruit Swirled French Macarons Recipe & Tutorial

By Lisa Maliga, copyright 2018

Make these brightly colored, swirled French macarons and impress your family and friends! Perfect for Easter, birthday parties, baby and wedding showers, and any special occasion.. This is a never before seen or published recipe for Fruit Swirled French Macarons. 

swirlmacaronswhite1

Fruit Swirled French Macaron Shells
100 grams almond flour
200 grams powdered sugar
3 large egg whites [room temp.]
50 grams finely granulated sugar [4 Tablespoons]
1/8 teaspoon cream of tartar
1/8 teaspoon salt
Pink & Purple gel colors for striping
Oven Temperature: 300 degrees Fahrenheit

* Line 3 baking sheets with silicone mats or parchment paper. If the baking sheets are thin, double them up. Macarons are sensitive to heat so they need to be baked on a durable tray that has lots of insulation. You’ll also need a pastry/piping bag with a large round tip ready before you begin.
* Sift powdered sugar and almond flour together. Large grains that don’t make it through can be thrown away or used as a skin exfoliator.
* Whisk the sugar and flour to make sure it’s fully blended.
* Place the plastic pastry bag into a cup, forming a cuff over the sides. Paint 2, 3 or 4 stripes along the inside of the bag. For this recipe I painted 2 pink and 2 purple stripes.
* In a stainless steel or glass bowl, beat the egg whites until foamy like a bubble bath before adding the salt. Then add granulated sugar in 3 batches. Start at a low speed and gradually increase the speed. When finished, the mixture should have stiff peaks. 
* Add dry ingredients to the meringue in 2 batches using a spatula. Fold until the mixture comes together, scraping the sides and flip batter over. When the sugar/flour mixture is blended, the batter will be easier to mix and will look shiny. Lift the spatula and see how quickly batter falls in “ribbons” from the spatula. A ribbon of batter dropped into the bowl should merge with the rest of the batter in 20-30 seconds. Another test is to “write” the number 8 with the batter.
* Add tip to piping bag and then twist near the bottom to prevent any mixture from escaping. The tip should face upwards and that helps keep the mixture in the piping bag as you place it in a cup and form a cuff over the rim so it’s easy to add the batter.
* Carefully pour batter into piping bag. Twist the top of the bag and untwist the bottom, gently pushing the just-poured batter toward the bottom. You’ll remove any excess air that way.
* Pipe the batter onto the parchment or silicone mat. With parchment, you can use a template.
* Pipe batter on the parchment-lined baking sheets in 1.5-inch circles. Keep the batter inside circles if using a template.
* Rap baking sheet several times on the counter. This will further flatten the macarons, and remove air bubbles.
* Preheat oven.
* Allow macarons to sit for 30-60 minutes until a film forms. Lightly touch a macaron and if no batter clings to your finger then it’s dry and ready to be baked.
* Bake for 20 minutes. The tops should be firm and glossy and the bottoms of the shells should have formed “feet” or frills at the bottom. The risen macarons should be firm with the slightest amount of give. If it wobbles, they require another minute or so. When done, the cookies can easily be removed from the mat.
* Remove from oven, place cookie sheet on a wire rack or flat surface and let cool completely.
Fill with your favorite filling[s]. I’m including a link for Morello Cherry Buttercream Filling. https://lisamaliga.wordpress.com/2018/03/16/french-macaron-baking-adventures-part-19-morello-cherry-chocolate-french-macarons-recipe-tutorial/

LOVE MACARONS???

Watch my blog for updates, as in late April I’ll be releasing another dessert cookbook. If you subscribe to my newsletter, you’ll be notified of the book’s release before anyone else! 

Subscribe to:
The Discerning Readers’ Newsletter
Win free books and more!
http://eepurl.com/UZbE9

Baking_French_Macarons_A_Beginners_Guide_3da

Want to bake macarons? Read my book Baking French Macarons: A Beginner’s GuideAvailable in eBook [free with a Kindle Unlimited subscription] and paperback formats.

VIDEO TUTORIAL

Advertisements

French Macaron Baking Adventures, Part 19: Morello Cherry & Chocolate French Macarons Recipe & Tutorial

By Lisa Maliga, copyright 2018

Here it is — my first macaron video tutorial! This is a new recipe that isn’t in my book. It’s recommended for people who love chocolate and cherries!

cherrychocolatemacaron

MORELLO CHERRY & CHOCOLATE FRENCH MACARONS RECIPE

INGREDIENTS:
100 grams almond flour
200 grams powdered sugar
3 large egg whites [room temperature]
50 grams finely granulated sugar [4 Tablespoons]
1/8 teaspoon cream of tartar
1/8 teaspoon salt
6 drops Americolor Super Red food color gel

Oven Temperature: 300 degrees

DIRECTIONS:

* Line 3 baking sheets with parchment paper or a silicone mat. If the baking sheets are thin, double them up. Macarons are sensitive to heat so they need to be baked on a durable tray that has lots of insulation. You’ll also need a pastry/piping bag with a large round tip ready before you begin.
* Sift powdered sugar and almond flour together. Large grains that don’t make it through can be thrown away or used as a skin exfoliator.
* Whisk the sugar and flour to make sure it’s fully blended.
* In a stainless steel or glass bowl, beat the egg whites until foamy like a bubble bath before adding the salt. Then add granulated sugar in 3 batches. Start at a low speed and gradually increase the speed. When finished, the mixture should have stiff peaks. Add color.
* Add dry ingredients to the meringue in 2 batches using a spatula. Fold until the mixture comes together, scraping the sides and flip batter over. When the sugar/flour mixture is blended, the batter will be easier to mix and will look shiny. Lift the spatula and see how quickly batter falls in “ribbons” from the spatula. A ribbon of batter dropped into the bowl should merge with the rest of the batter in 20-30 seconds. Another test is to “write” the number 8 with the batter.
* Add tip to piping bag and then twist near the bottom to prevent any mixture from escaping. The tip should face upwards and that also helps keep the mixture in the piping bag as you place it in a cup and form a cuff over the rim so it’s easy to add the batter.
* Spoon batter into piping bag. Twist the top of the bag and untwist the bottom, gently pushing the just-poured batter toward the bottom. You’ll remove any excess air that way.
* Pipe the batter onto the parchment or silicone mat.
* Pipe batter on the parchment-lined baking sheets in 1.5-inch circles. Keep the batter inside circles if using a template.
* Rap baking sheet several times on the counter. This will further flatten the macarons, and remove air bubbles.
* Preheat oven to 300 degrees Fahrenheit.
* Allow macarons to sit for 30-60 minutes until a film forms. Lightly touch a macaron and if no batter clings to your finger then it’s dry and ready to be baked.
* Bake for about 15-20 minutes. The tops should be firm and glossy and the bottoms of the shells should have formed “feet” or frills at the bottom. The risen macarons should be firm with the slightest amount of give. If it wobbles, they require another minute or so. When done, the cookies can easily be removed from the parchment or mat.
* Remove from oven, place cookie sheet on a wire rack or flat surface and let cool completely.

MORELLO CHERRY BUTTERCREAM FILLING

2 cups powdered sugar, sifted
4 ounces [1/2 cup] unsalted butter [room temperature]
4 Tablespoons chopped Morello cherries
1 Tablespoon Morello cherry juice
1 Drop AmeriColor Red food color gel

DIRECTIONS:

Mix the butter in a bowl for about 30 seconds, and then add half the powdered sugar.

When the mixture is smooth, add the chopped Morello cherries and juice. Then add the remaining powdered sugar. Add color and mix another minute or two.

CHOCOLATE ALMOND GANACHE 

4 ounces heavy cream [120 grams]
4 ounces finely chopped dark chocolate [120 grams]
¼ teaspoon almond extract

DIRECTIONS:

Put cream in microwave for about one minute until hot — NOT boiling. Pour over chocolate chunks. When melted add almond extract and whisk well until smooth. Let sit at room temperature for at least four hours or overnight. Cover with plastic wrap. Use a spatula to scoop the ganache into a piping bag with large 4B open star tip.

LOVE MACARONS???

Watch my blog for updates, as in late April I’ll be releasing another dessert cookbook. If you subscribe to my newsletter, you’ll be notified of the book’s release before anyone else! 

Subscribe to:
The Discerning Readers’ Newsletter
Win free books and more!
http://eepurl.com/UZbE9

Baking_French_Macarons_A_Beginners_Guide_3da

Want to bake macarons? Read my book Baking French Macarons: A Beginner’s Guide. Available in eBook [free with a Kindle Unlimited subscription] and paperback formats.

VIDEO

 

Green Velvet Cupcakes Recipe Tutorial + Video

By Lisa Maliga, copyright 2017-2018

Get ready for St. Patrick’s Day with these delectable green cupcakes topped with yummy cream cheese frosting.

greenvelvet

CUPCAKE INGREDIENTS

2 large eggs [room temperature]
1 cup sunflower oil OR vegetable oil
1 cup buttermilk
1 Tablespoon white vinegar
1 teaspoon pure vanilla
1.5 Tablespoons green gel food coloring
2 1/2 cups all purpose flour
2 cups sugar
1 1/2 Tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

CUPCAKE DIRECTIONS:

Preheat oven.
In a large bowl, whisk together eggs, oil, buttermilk, vinegar, and vanilla. Then stir in food coloring.
In a separate bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda. Slowly whisk in the dry ingredients to the egg mixture until completely combined.
Pour batter evenly into cupcake liners. Bake for about 25-30 minutes, or until a toothpick inserted comes out clean. After about 10 minutes, remove from pans and cool completely on a wire rack.

Cream Cheese Frosting

This cream cheese frosting is easy to make and tastes different from vanilla buttercream. As cream cheese is softer than butter, you might want to take it out of the refrigerator a few minutes before making the frosting – especially if the weather and/or your kitchen is quite warm.

FROSTING INGREDIENTS

1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 teaspoons vanilla
2 1/2 cups powdered sugar
Dash of fresh lemon juice

FROSTING DIRECTIONS: 

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

Video link: 

baking chocolate cupcakes and brownies a beginner's guide by lisa maligaAmazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

Subscribe to:
The Discerning Readers’ Newsletter
Win free books and more!
http://eepurl.com/UZbE9

 

French Macaron Baking Adventures, Part 18: March is Macaron Month!

By Lisa Maliga, copyright 2018

Springtime and macarons – what a beautiful combination! .

Since 2005, Jour du Macaron has been celebrated. Noted pastry chef and macaron expert, Pierre Herme, came up with the idea in order to bring attention to this lovely French delicacy and raise money for his charity.

Usually, Macaron Day is held on the first day of spring. However, this year when I Googled the holiday, I was given three different dates. So, why not celebrate macarons for 31 days this March?

FOR MACARON BAKERS!

I’m inviting anyone who bakes and sells their macarons  — whether online or anywhere in the world! — to let readers know you’re celebrating Macaron Month! Just leave your information in the “leave a reply” box below. I encourage you to share the blog post with others. Let’s let people know where you are and if you’ll be celebrating the official Macaron Day or Macaron Month. 

FOR READERS & MACARON BAKERS!

Watch my blog for updates, as within the next 30-45 days I’ll be releasing another dessert cookbook. Here’s a photo of my Almond Macarons which I baked last month. The recipe will be included in my forthcoming book. If you subscribe to my newsletter, you’ll be notified of the book’s release before anyone else! 

almondmacarons (1)

Subscribe to:
The Discerning Readers’ Newsletter
Win free books and more!
http://eepurl.com/UZbE9

Baking_French_Macarons_A_Beginners_Guide_3da

 

Want to bake macarons? Read my book Baking French Macarons: A Beginner’s Guide. Available in eBook [free with a Kindle Unlimited subscription] and paperback formats.

 

French Macaron Baking Adventures, Part 17: Macaroons vs. Macarons

By Lisa Maliga, copyright 2017

macaronmacaroon

Before I decided on the title of my macaron baking book, I posted a couple of working titles on a writers’ group to get some input. In both examples, I used the word macaron. An English romance author informed me that the word was misspelled.  Other authors came to my defense and said that the topic I was writing about was indeed spelled with one o, not two.

Macaron is spelled correctly. Also, as it’s French, it’s pronounced mah-kah-ron. Whenever I see it with a double o, I think of the coconut cookies. I like coconut macaroons, but they’re a completely different cookie.

How? Here are some differences:

Coconut macaroons contain shredded coconut as a main ingredient.

Macarons are usually made with finely ground nuts, almond being the most commonly used.

Coconut macaroons can be plopped, scooped, or shaped with one’s hands.

Macarons require piping so they’re nice and round and the same size.

Egg whites for coconut macarons are only required to be room temperature.

Egg whites should be “aged” for about two days for French macarons as this helps get rid of moisture and makes them easier to whip.

Coconut macaroons don’t require almond flour or any type of sifting.

Almond flour should be sifted at least 3 times for smooth, shiny macaron shells.

Egg whites for coconut macaroons are only whipped to soft peak—this takes about 3 or 4 minutes.

Macarons require egg whites to reach stiff peaks—a process that takes about 10 minutes.

Coconut macaroons can go right into the oven as soon as they’re put on a cookie sheet.

Macarons need to rest after being piped. This takes anywhere from 20 minutes to 2 hours.

Coconut macaroons can be eaten right out of the oven.

Macarons taste better the next day after the filling has melded with the shells.

Coconut macaroons cost about $3 per dozen.

Macarons can cost up to $3 each.

Coconut macaroons come in only a few flavors and colors.

Macarons come in an array of flavors and colors.

mangomacarons2
Mango Macarons
acaimacaronsgroup
Acai Macarons

Want to learn how to bake macarons? Read my book Baking French Macarons: A Beginner’s GuideAvailable in eBook [free with a Kindle Unlimited subscription] and paperback formats.

Baking_French_Macarons_A_Beginners_Guide_3da

Subscribe to:
The Discerning Readers’ Newsletter
Win free books or Amazon gift cards!
http://eepurl.com/UZbE9

 

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide–An Excerpt

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

by Lisa Maliga, copyright 2017

My second cookbook has just been released after months of testing various chocolate cupcake and brownie recipes. It was so much fun baking these sweet treats and learning more cupcake decorating techniques. For example, I tried the swirl method and was able to come up with this:

peppermintswirlcupcakes2
Peppermint Swirl Cupcakes

I’ve also learned how to make my own sparkling sugar and the various ways to core cupcakes. So, if you love chocolate goodness, keep on reading!

Chapter 1 ~ About the Ingredients

Your cupcakes and brownies can look and taste better than any found in a bakery. What you put into your batch of cupcakes is up to you and your budget. Are fresh eggs and butter available to you? I’ve been able to use farm fresh eggs in many of my batches of cupcakes and brownies. Those hens are free ranging and while kept in a coop at night, during the day they amble around several acres of pasture and eat natural food from the ground as well as organic chicken feed.

Use whatever ingredients you have in your pantry, cupboards and refrigerator for your first batches of brownies and/or cupcakes. Don’t invest a lot of money in ingredients or equipment if you only plan to make the occasional dessert. But once you make brownies and cupcakes from scratch, get creative and try new brands of chocolate, butter, or any of the other ingredients to learn if you can taste a difference. Oftentimes you’ll find some sweet [I couldn’t resist that pun] deals on the ingredients at your grocery store so you’ll spend less money on finding out what you like to add to your chocolaty desserts. Baking isn’t just science–it’s also art.

As the recipes in this book are all about using the most natural ingredients, as well as the best tasting, virgin coconut oil is recommended. This tropical oil is easier to use in oil form rather than solid. Coconut oil is coconut butter at temperatures below 78 degrees Fahrenheit. Depending on the weather, I can let it sit in the sun to melt or if it’s hot enough then measuring it is always easier. Virgin coconut oil gives cupcakes natural moisture and you won’t taste the extra coconut.

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

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

Paperback edition: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

3DBakingcupcakes book&Phone

Buttery Chocolate Brownie Recipe + Video

By Lisa Maliga copyright 2014-2017

chocolatebutterbrownieschocbrowniesstack2From the book THE GREAT BROWNIE TASTE-OFF (THE YOLANDA’S YUMMERY SERIES, BOOK 1).

I haven’t made these brownies in a couple of years, so when I followed the recipe, I rediscovered the joy of a very rich and decadent buttery brownie. I took a lot of photos of the process and have turned them into a cool video that shows you the various steps.

Even if you’ve only made brownies from a mix, this is an easy recipe to make.

Here are some tips to make your buttery brownies taste even better!

♥ Your butter should be a good quality and unsalted is recommended. For the record, I used Plugra.

♥ Use eggs from chickens that are free to roam around, as they taste better.

♥ I used an 8″ x 8″ glass baking dish. You can use a 9″ x 9″ glass or metal baking dish if you prefer but the brownies will be slightly flatter. Instead of using cooking spray, just use the butter wrapper to grease your baking dish.

INGREDIENTS:

1/2 cup [1 stick] butter, melted and cooled

1 cup brown sugar

2 eggs [room temperature]

1/4 cup [2 ounces] dark chocolate, melted, cooled slightly

1 teaspoon vanilla extract

1/2 cup all-purpose flour

INSTRUCTIONS:

Preheat oven to 325 degrees.

Grease your pan with either cooking spray or butter.

In a large bowl, beat butter and sugar until combined.

Add an egg, mix in well, then add the second egg and mix well.

Stir in melted chocolate and vanilla.

Gently fold in flour, until combined.

Pour mixture into pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely. Cut into squares. Enjoy.

great brownie taste-off yolanda's yummery series book 1 free ebookYou can get a copy of THE GREAT BROWNIE TASTE-OFF (THE YOLANDA’S YUMMERY SERIES, BOOK 1). Best of all, the eBook version is FREE!

Book Links:

Paperback Edition: The Great Brownie Taste-off

Amazon: The Great Brownie Taste-off
Amazon UK: The Great Brownie Taste-off
B&N Nook: The Great Brownie Taste-off
iTunes: The Great Brownie Taste-off
Kobo: The Great Brownie Taste-off
Scribd: The Great Brownie Taste-off
Smashwords: The Great Brownie Taste-off

Video: