There’s one similarity between macarons [which contain almond flour], and oatmeal raisin cookies made with einkorn flour – einkorn flour should be sifted twice. Other than that, these tasty and nutritious cookies are easy to make and can be eaten only a few minutes after they’re out of the oven.
In this recipe, I used both walnuts and pecans. Of course, you can opt for nut-free, use different nuts, or change the raisins to sultanas or even dried cherries/other types of fruit. The cookies shown here are very soft and chewy — and will remain that way for a few days. If they last that long! Einkorn flour is different from the usual all-purpose wheat flour found in grocery stores, because it’s an ancient grain that has NOT been hybridized. It comes from Italy and is high in the antioxidant lutein.
“A Good Gluten?: The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative. Please note that einkorn does contain gluten and is therefore not ok for those with Celiac Disease” from the jovial website.
1/2 cup [1 stick] organic unsalted butter, room temperature 1/4 cup organic virgin coconut oil 1 cup firmly packed dark brown sugar ½ cup raw cane sugar 2 large eggs, room temperature 1 teaspoon vanilla extract OR vanilla bean paste 1½ cups organic einkorn all-purpose, sifted twice 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice OR apple pie spice ½ teaspoon salt 3 cups rolled oats 1 cup raisins 1 cup chopped walnuts or pecans [optional]
Oven temperature: 350 Fahrenheit
Preheat oven to 350°Fahrenheit.
Line 2 – 3 baking sheets with parchment paper or silicone mats.
In a large bowl or a stand mixer, cream together butter, coconut oil, and sugars.
Add eggs and vanilla and beat well.
Add combined flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix well.
Using a spatula or a spoon, stir in oats, raisins and nuts.
Drop rounded tablespoonfuls onto parchment paper or silicone mat-covered baking sheets.
Bake for approximately 12 minutes or until golden brown around the edges.
Cool on a wire rack, or enjoy some of them right away while they’re very soft, chewy and hot!
For lovers of chocolate and coconut! The virgin coconut oil and organic coconut palm sugar make these cupcakes healthier and more delicious. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.
CHOCOLATE COCONUT CUPCAKE INGREDIENTS: 1/3 cup dark chocolate, finely chopped [3 oz.] 1/3 cup Dutch-processed cocoa powder 3/4 cup hot water 3/4 cup all-purpose flour 1/2 cup granulated sugar 1/4 cup organic coconut palm 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 1/2 teaspoon coconut extract 1 teaspoon vanilla
Makes 12 cupcakes
Oven temperature: 350 Fahrenheit/177 Celsius
Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
Add hot water to chocolate chunks and cocoa powder
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.
FROSTING INGREDIENTS: 3 1/4 cups powdered sugar
8 ounces butter at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla
3 Tablespoons heavy cream
Shredded coconut for sprinkling [optional]
FROSTING DIRECTIONS: With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream.
Mix on low until well blended, and then on medium for another two minutes.
Pipe onto cupcakes and top with a sprinkling of shredded coconut.
Get ready for any holiday or happy event with these delectable blue cupcakes topped with yummy cream cheese frosting. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.
This recipe has a slightly different color than the one featured in my book as I used another brand of gel food color. If using AmeriColor food gel, you’ll only need to add several drops rather than an entire bottle of conventional gel coloring. The color of these cupcakes turned out to be turquoise rather than sky blue.
BLUE VELVET CUPCAKE INGREDIENTS: 2 cups granulated sugar 8 ounces unsalted room temperature butter 2 Eggs [room temperature] 1 Tablespoon cocoa powder [sifted] 1.5 Tablespoons blue gel food coloring 2 1/2 cups sifted all-purpose flour 1 cup buttermilk, room temperature 1 Tablespoon vanilla 1 teaspoon salt 1/2 teaspoon baking soda 1 Tablespoon apple cider vinegar
Makes 24 cupcakes
Oven temperature: 350 Fahrenheit/177 Celsius
In a large bowl cream together the room temperature butter and granulated sugar. Add the eggs, one at a time.
in a small bowl mix 1 tablespoon cocoa powder and blue food coloring. when thoroughly mixed add to the large bowl and mix well.
Add the flour, salt and buttermilk alternating between the two ingredients so you don’t get any lumps.
In the small bowl, add the baking soda and vinegar. They’ll react together by fizzing up. Add to the large bowl, mixing well.
Scoop into cupcake liners.
Bake on center rack. Rotate pan midway through baking.
Bake for about 25 minutes.
Cream Cheese Frosting
FROSTING INGREDIENTS: 1/2 cup butter at room temperature 8 ounces cream cheese room temperature 2 teaspoons vanilla 2 1/2 cups confectioners’ or powdered sugar Dash of fresh lemon juice Sprinkles for decorating [optional]
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 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.
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:
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.
You’ve heard of lemon curd and lemon butter, right? In fact, there are two types of lemon butter, one edible, the other that can be spread on your skin as it’s made with lemon peel and lemon oil, sweet almond oil, and hydrogenated vegetable oil. How do I know this? I’ve spent 10+ years in the kitchen formulating the perfect whipped shea body butter and I’ve tried all kinds of butters and oils. But I digress, this is about real dairy butter that goes inside those lovely macaron shells.
This time when I made my lemon buttercream filling, I didn’t use any cream. I blended room temperature butter with the powdered sugar [a/k/a confectioners’ sugar or icing sugar]. I looked in the fridge and saw that the heavy whipping cream was a day away from expiring. Not wanting to take a chance, I decided to add the lemon curd. I added just the right amount to make it much tarter than in the past. Before, it was a sweet lemon. Now, it was a sweet and tart lemon and the vanilla bean paste helped perk up the flavor even more. So it was still a curd and there was that lovely fresh Plugra butter so why not call it butter curd? I also enhanced the color with yellow gel colorant.
Admittedly, I have problems with hollow macaron shells. While some people might not like to bite into a big air pocket, others aren’t as fussy. I’m a perfectionist and didn’t like them, although I’d rather they were hollow than footless! But this time I had fewer hollows. Here’s the proof:
Since July, there have been a couple of baking changes. The first is that the oven maintains an even temperature. Secondly, I’m using powdered colorants which means I mix the batter well, but not too well.
I’m also adding the powdered colorant to the triple-sifted almond flour/sugar mixture just before it goes into the meringue. For this lemony batch, I went au naturel and used turmeric. The resulting color wasn’t a bright yellow and the photos make it look tanner than it actually was. The truest color is that seen with the almost hollow-free macaron just above.
I’m working on a new eBook that will contain macaron recipes along with LOTS of helpful tips for making your own French macarons. Meanwhile, I’m looking forward to baking another batch of minty macarons this week.
There was a sale on fresh organic raspberries so I got ambitious and decided to bake raspberry chocolate cupcakes AND raspberry macarons.
This is the first time I’ve used fresh fruit instead of jam. And you know what—it won’t be the last! Wow, I could really taste the difference, hence the name Really Raspberry!
First, I made raspberry jam, which took about five minutes. All I did was smash up those fresh raspberries with a potato masher—why mess up a food processor–add a lot of granulated sugar and some liquid pectin. The result: 2 jars filled with fresh raspberry jam. I also left in the seeds as I wanted it to be all natural. I was also too lazy to strain them! Once cooled, I added the contents of one jar into a pastry bag, put that into a Ziploc bag and stored it in the fridge where it’d be ready for the macarons that would be made on Monday.
I’ve made the chocolate cupcakes a few times and prefer them to any other because I pour the batter into the liners rather than scoop it, so it’s a lot easier. Plus, I love chocolate!
Making the fresh raspberry buttercream frosting for the cupcakes was as easy as it was when I made it with jam. I even added the raspberries last. Oh, and the amount of vanilla bean paste was very small.
On Monday, I made the macarons. I had not one but two fillings – raspberry jam and some leftover raspberry buttercream frosting. I left it in the pastry bag with the large star tip, as I was too lazy to change it. Now I’d have super fancy looking macarons.
The natural red powdered food coloring was added to the almond/sugar mixture the night before. That’s one thing I’ve learned about making macarons – do as much preparation as possible the night before they’re made. I separate the eggs and leave them on the counter in a bowl covered with a paper towel. I weigh the dry ingredients. And since I was using new silicone baking mats, I even made a template for them.
Making macarons on a Monday is a fine way to start the week! I began the meringue at noon and by 2:18; the third and last batch was done. I didn’t make a record number as only 48 shells were deemed acceptable. I made more, but some were thrown out as they stuck to the mat. I was trying out another oven that was fairly true to the oven thermometer. I used the middle rack, which I won’t do next time, and will lower the temperature. While many of the shells were hollow, at least they had feet.
I had fun deciding to add the buttercream filling and jam—sometimes both! I’d seen macarons with the fancy filling before but hadn’t gotten around to trying it. It’s very simple to do.
Soon I’m going to be baking another batch of macarons with a new powdered color that I haven’t yet used.
Before baking the macarons, I sifted the almond flour three times and poured it into an airtight container. Now, every time I make macarons, I only have to sift the flour and powdered sugar together once, and whisk the two ingredients in a bowl and set it aside. So much sifting is done to ensure that your shells are smooth and shiny.
When I whipped the [room temperature] egg whites, I added the pinch of salt with the granulated sugar at the foamy midway point. Four minutes later, I had that satiny texture of egg whites that had reached their peak. Then I added two drops of pink gel for a baby pink color.
The flour/sugar mixture was added in two stages and this time I counted how many times it was folded: 63. The texture was just right and I was cautiously optimistic, as I poured the batter into the piping bag. My first few macarons were round and all was going well until I felt something wet on my hand. Ooops, I’d been holding the bag wrong and it was leaking out the top. But I kept at it and wound up with a grand total of 52 shells.
30 minutes later, the macarons went into a 300-degree oven. Instead of using the center rack, I opted to use the one just below it. This time I turned the tray eight minutes into the baking. There they were: FEET!
They baked for 19 minutes and when I pulled the tray out I saw 26 macarons shells with feet. I did a happy dance, and added the second tray. Meanwhile, I began making the “lemonade” buttercream filling. Actually, it was flavored with Trader Joe’s lemon curd. I used the strawberry buttercream recipe and substituted lemon curd for the strawberry jam.
All was going well until I added the powdered sugar. It flew out of the bowl, on the counter, stove, floor, me…the bowl was too small! Next time I’d mix the softened butter first until creamy and then very slowly add the powdered sugar. More time consuming but no cloudbursts of sugar that way.
Due to using naturally yellow butter and lemon curd, I didn’t need to add color, but I did: 5 drops which didn’t significantly change the color. The taste was a sweet and tart blend that I adored. If you adore lemon, try the following recipe. Let me know how it turns out and feel free to ask any questions or make any comments!
Pink Lemonade Macaron Shells
1 cup powdered sugar [confectioners’ sugar or icing sugar]
¾ cup almond flour [sift 3 times]
4 Tablespoons granulated sugar
2 egg whites [room temperature]
2 drops pink gel colorant
Pinch of salt
Serving size: 52 shells or 26 macarons [approximately]
Stand or hand mixer with whisk attachment
2 – 4 large baking sheets
Parchment paper or silpat mat
Large sieve or flour sifter
Pastry/piping bag with large round tip
Measuring cups/spoons/stainless steel or glass bowls
Silicone or rubber spatula
Large cup or glass to hold piping bag
* Line two baking sheets with parchment paper or a silpat. If the 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 with the almond flour. Large grains that don’t make it through can be thrown away or used as a skin exfoliator. I discovered this when I washed the equipment by hand the first time!
* 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 last, but only whip for the briefest amount of time to mix in the 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. With parchment, you can use a template. Stay inside the lines as the batter will spread and flatten a bit.
* 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 16 -18 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.
* Remove from oven, place cookie sheet on a wire rack or flat surface and let cool completely.
Lemon Curd Buttercream Filling
1/4 cup softened butter [use a high quality butter like President or Kerrygold]
1 1/2 cups powdered sugar [confectioners’ sugar or icing sugar]
2 Tablespoons heavy cream
3 tablespoons lemon curd
1 teaspoon vanilla extract or vanilla bean paste
5 or so drops yellow gel color [optional]
Whip butter for about 2 minutes before adding some of the powdered sugar. Add the cream, lemon curd and vanilla. Gradually add the remaining powdered sugar until the filling is the desired consistency. Add colorant last.
Pair the shells according to size. Spoon or pipe filling onto one side. Gently add the other side. If using a piping bag, start in the center by doing a swirl until you reach near the edges but not right at the edges. You don’t want to overfill them and make a mess with leaking buttercream filling. Gently add the top shell and give it a twist of about a quarter turn to make sure the shells are nicely lined up.
Store your macarons in an airtight container and put in the refrigerator. They should last about a week. Macarons taste best at room temperature, so remove from the fridge about an hour beforehand.