No Bake Cookies Recipe & Video Tutorial

By Lisa Maliga

Copyright 2021

No Bake Cookies

These No Bake Cookies contain Rodelle Gourmet Baking Cocoa powder, a very fine chocolate that I’d bought a few months ago and just got around to testing. Even though these are what I refer to as ‘stovetop cookies’ as no oven is used, the rich flavor of this brand of chocolate stands out.

According to the company: “Our gourmet baking cocoa is Dutch-processed for rich flavor and appearance. Our cocoa contains one of the highest levels of cocoa butter on the market, ensuring superior chocolate flavor. From rich hot cocoa to fudgey brownies, Rodelle Gourmet Baking Cocoa makes a difference you can taste.”

I also used a salted peanut butter so that no extra salt needs to be added.

This recipe is so easy to make, any time of the year. If you don’t want to turn your oven on this summer, and crave homemade cookies, I definitely recommend making these!

NO BAKE COOKIES RECIPE

Ingredients:

1 stick butter

½ cup granulated sugar

1 cup coconut sugar https://amzn.to/3lyrPB8

½ cup milk

4 tablespoons unsweetened cocoa powder, sifted https://amzn.to/3CrpCNV

½ cup peanut butter https://amzn.to/3lvYuaa

2 teaspoons pure vanilla extract  https://amzn.to/3yqnSC7

3 cups old-fashioned rolled oats https://amzn.to/3Aq5aLx

Stovetop Temperature: Medium

In a large saucepan, add butter, sugar, milk, and cocoa powder. Mix until well combined. Boil for about 2-3 minutes, stirring constantly to prevent burning. Remove from heat.

Add vanilla extract and mix. Add peanut butter and oats and mix until well combined.

Use either a spoon or a cookie scoop, drop cookies on parchment or wax paper.

Let cool for several hours. Store in an airtight container at room temperature for up to a week. They probably won’t last that long.

Yield: makes about 25 cookies.

I provide links to items on Amazon that I’ve bought and used or have used in the past. For butter, I recommend Kerrygold, Plugra, Vital Farms or President. Perhaps there’s a dairy in your area and that would be the best for you. As always, the better the ingredients, the better the cookies!

Want gluten-free cookies? Make sure your oats are labeled as gluten-free.

If you want these to be vegan-friendly, use coconut oil or vegan butter.

Allergic to peanut butter? Substitute almond butter or sunflower butter.

Happy Cooking!

VIDEO

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BIG Double Chocolate Chip Cookies Recipe & Video

By Lisa Maliga, copyright 2020

BIG Double Chocolate Chip Cookies Recipe

Looking for easy-to-bake super double chocolate chip cookies? Double your fun with these big, thick, and chewy chocolate chip cookies.

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes
1 cup coconut palm sugar https://amzn.to/39MFE9b
1/2 cup granulated cane sugar https://amzn.to/2JLTRrX
2 large eggs, cold
2 teaspoons pure vanilla extract https://amzn.to/3qls56e
2 cups all-purpose flour https://amzn.to/3mJ8TNu
2/3 cup unsweetened cocoa powder https://amzn.to/3ol5gOi
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl
2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL
chopped walnuts, optional

EQUIPMENT:

Stand mixer or hand mixer
Large bowls
Measuring cups/spoons
Whisk
Sifter
Spatula
Large baking sheet
Cooling rack
Parchment paper/Silpat
Measuring scale

INSTRUCTIONS:

Oven temperature: 350 degrees Fahrenheit/175 degrees Celsius

* In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until light and fluffy. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. It will feel quite stiff.

* Mix in the chocolate chips.

* Form into balls approximately 3.5 ounces [100 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* Cookies should be at least 3 inches apart. Bake on center rack for about 15 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made one dozen 3.5-ounce cookies.
I added a few walnuts to 2 cookies.
Store in an airtight container.
If serving the next day, heat in microwave for about 15 seconds if you want a melty interior.
I’ve added links to some of the ingredients. They are only suggestions, of course.
Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot.

Happy baking!

Big double chocolate chip cookie

Video Tutorial

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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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They Are Trying to Take Our Breath Away

By Lisa Maliga, copyright 2020

When I used to hang out on MySpace back in 2007, I often came across people who had the following quote on their profile:

“Life is not measured by the number of breaths we take, but by the moments that take our breath away.”

It was a quote that seemed to concentrate on life’s highlights. What took people’s breath aforestcatway? A dramatic sunset, a rainbow, blooming flowers, majestic waterfalls, kittens and puppies, new fallen snow, seeing a loved one after a long absence, and so on. While I appreciate any of the above, I want to be able to breathe with no obstructions. I’ve been practicing yoga for many years. Breathing is essential, you can’t go more than a few minutes without dying.

Yet due to this alleged virus, sometimes referred to as a disease, we are supposed to be wearing face masks/coverings and resemble women living under Sharia law. Right after the 9/11 terrorist attack, anyone wearing a head covering was considered an enemy. Two decades later, Americans and those in many other countries, are being forced to cover most of their face because of Covid-19/corona virus, a sickness with an incredibly low mortality rate.

Our ‘new normal’ is of a society that discourages hugs and handshakes. Smiles are hidden. Prayer, singing, and chanting are forbidden in churches and temples.

The forced mask-wearing in most parts of the world is all about fear, fear of germs and viruses. Fear of each other. Fear vs. faith. It is to make people more compliant. To take tests that are very inaccurate and to test positive can make some quarantine for two weeks. It’s house arrest. The next step is to make fear-ridden people clamor for a vaccine so they can return to normal. A vaccine that will allegedly eradicate coronavirus/Covid-19. Will it? Will the flu shot stop the flu? Why is it called a flu shot instead of an ANTI-flu shot?

The mass hypnosis/hysteria around a flu that can’t survive in the high temperatures of summer is insane. It messes with people’s minds and makes them OCD, incessantly using hand sanitizer. Doctors and other experts are telling us to wash our hands with soap and water, and to do so for at least twenty seconds! Have we regressed to kindergarten?

SANITIZE, SANITIZE, SANITIZE

Another way they’re trying to keep us from breathing properly is to poison us with hand sanitizers. The ingredients contain mostly alcohol with some fake fragrance that can contain up to 200 ingredients, but the FDA doesn’t require them to be listed.

These alcohol-laden sanitizers are liberally sprayed on shopping carts and baskets. All products on store shelves, along with the shelves, are covered with sanitizing chemicals to keep that alleged Covid-19 at bay. Want to touch and inhale [even through a mask] more synthetic chemicals? You will when you check out and discover that all the store’s surfaces have been sprayed. A clerk said it had to be done every hour. Wow, what a fun job she had.

Germaphobes must be giddy with relief, feeling they’re getting their time to be in a world awash in sanitizer.

When the virus scare began in March, I was astonished to see customers waiting for an employee to spray down each shopping cart. I saw that nonsense and took a cart from the parking lot and pushed it in, avoiding the free chemical spray.

It’s now the land of “we spray it for you” and they use the power stream setting. I encountered a shopping cart that had been so over-saturated in sanitizer that I thought it was drunk. I flagged down the masked and gloved employee, who, through foggy eyeglasses, noticed that the plastic seat flap was now a pond. She insisted on cleaning it off and it made little difference.

10 minutes later I felt my throat was closing up. I choked back a cough and a sneeze. My nose started to run. Even blowing my nose would’ve garnered fearful glances from masked customers. I was a suspect! It was all so ludicrous. A year ago, such a scenario was unimaginable.

I went outside and into the fresh night air. I felt fine again. It was obviously the germ-free cart that was upsetting my allergies.

In mid-July the mandates from governors and mayors increased and the big chain stores were requiring all customers to mask up. A few that weren’t were advertising the fact. I went several miles out of my way to shop at a store that wouldn’t bother customers about covering their faces. I was hoping I’d be around unmasked people like it was 2019. Hah! Every employee and customer sported face diapers. I chatted with the teenager cleaning the carts with his spray bottle. He was cordial but I noticed he pulled his mask higher.

There is a simple way to clean off any sanitized cart or basket. It’ll take you about 30 seconds. Bring along a few paper towels or clean rag and wipe off that germ-free cart or basket. Pay attention to the handle[s]. It does the job and you won’t be inhaling toxic fumes.

I have a book about Tibetan Ayurveda [medicine]. There’s a section about skillful behavior and if you suppress the urge to breathe, which is what wearing a mask does, then this is what can happen:

~ Dulling of mental clarity
~ Tumor formation
~ Heart disease

Additionally, wearing a mask for long periods of time can result in headaches, a weakened immune system, acne, and a staph infection may occur if the mask isn’t cleaned or changed frequently. 

If we continue to allow our rights to be taken away, what do we have to look forward to? A police state of perpetual surveillance, lockdowns, social distancing, unsafe 5G, testing and vaccinations, mandatory masks, medical tyranny, restricted travel, no belief in God or freedom of a spiritual path. There will be no allegiance to anyone but the leader of the new world order/the great reset–the Antichrist.

One of the saddest images I saw occurred when I was waiting in line to enter a supermarket. A frail, elderly man limping past the masked shoppers, leaning on a cane, looked at us and softly apologized for not wearing a mask.

Why should a disabled senior citizen apologize for wanting to breathe? Why should any human being, regardless of age and physical condition?

Many Christians and readers of the bible think these are the end times. But God also helps those who help themselves. Buddha Shakyamuni spoke of the degeneration of society 2,600 years ago. Mahatma Gandhi said “Be the change you wish to see in the world.” That is possible, if you believe it. Start by not wearing a mask. By smiling at those you see whether they are covered up or not. Don’t be angry at those who live in a state of delusion and march lockstep to unjust rules and fear mongering. They worship the god of this world. Love them, love them as they have that seed within them that is the same that is within you. Be at peace with yourself and others will be at peace, too. We are not alone. We never will be. We are all interdependent.

breathing

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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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 Pistachio Fudge Recipe & Video Tutorial

By Lisa Maliga, copyright 2020

rubypistachiofudge

This is the actual color of the fudge as it contains no added milk, cream, sugar, or butter. Some might call it ruby chocolate bark, except that it’s too thick for that. It turned out like this because I forgot to add the sweetened condensed milk. Roasted and salted pistachios provide a nice contrast to the sweetness of the chocolate.

Ruby Chocolate Pistachio Fudge Recipe

Equipment:

8 x 8-inch [20 x 20 cm] square pan
Parchment paper
Butter or virgin coconut oil and pastry brush
Large glass bowl for melting chocolate or double boiler
Teaspoons/tablespoons
Silicone or rubber spatulas
Potholders and trivet
Sharp knife
Airtight storage container

Ingredients:

14 ounces [400 grams] ruby chocolate
1/2 teaspoon citric acid
2 teaspoons vanilla extract
1 teaspoon Himalayan pink salt
4 ounces [113 grams] chopped pistachios + 1 Tablespoon [15 grams] for topping

Line an 8 x 8-inch pan with parchment paper. Brush butter or virgin coconut oil on the bottom and sides.

Fill the bottom of a pot with a small amount of water. Add ruby chocolate callets or chunks to a large glass bowl. Heat on a low setting. Temperature should not exceed 113 Fahrenheit [45 Celsius]. Add the citric acid and salt. When melted, remove from burner and place bowl on a trivet or potholder. Add vanilla and pistachios, mix well. Pour into a greased pan lined with parchment paper. Spread evenly with the spatula. Add the rest of the chopped pistachios. Place in refrigerator for 2-3 hours. When solid, remove the parchment paper. It’s best to have it return to room temperature before cutting into squares as it will be harder than fudge made with condensed milk.

Suggestion: This can be made as a bark by pouring it into a larger [9 x 13] pan or on a parchment-covered tray.

roserubychoc
eBook edition of Ruby Chocolate: A Beginner’s Guide

From the book Ruby Chocolate: A Beginner’s Guide.

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

The 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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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

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

 

Baking Checklist for Macarons

By Lisa Maliga, copyright 2018

There’s no such thing as foolproof macarons! However, there are ways to ensure that you bake the best batches you can by keeping this handy baking checklist nearby. Feel free to share this with other macaron bakers. And revise it to your needs. It’s all about getting the tastiest and prettiest batches of macarons!

This excerpt is from my book Baking Macarons: The Swiss Meringue Method.

almondmacaronsgroupA

BAKING CHECKLIST

♥ Note outside and inside temperature and humidity just before you begin baking.

♥ Have a notepad and pen handy so you can take notes.

♥ In addition to taking notes, photograph/film the process. Or have someone photograph/film you so you can concentrate on baking.

♥ Is your almond flour sifted [at least 3 times] or ground in the food processor?

♥ Have you premixed your almond flour and confectioners’ sugar? Have you sifted it together once?

♥ Are your egg whites weighed?

♥ Is your confectioners’ [icing] sugar sifted and measured?

♥ Are your mixing bowls clean and dry?

♥ Are your parchment paper or silicone mats clean, dry and ready for piping?

♥ Have you added your tip to the piping bag?

♥ Are the oven racks in the correct position?

♥ Will you make your filling after your macaron shells or is it already made?

♥ Is your cooling rack set out?

♥ Are your drying/filling trays lined with wax paper?

Use this as a guide to help monitor the baking process:

First batch # shells sat for # minutes. Baked for # minutes.

Second batch # shells baked for # minutes.

Third batch # shells baked for # minutes.

With each batch, note the type of cookie sheet, whether you use only one or if you double them. Also, note the position of the oven rack

Indicate if you’re using parchment or silicone mats.

Observe the temperature of your oven periodically.

Note when you rotated the baking sheet.

swissmacaronequipment1
Equipment needed for baking macarons

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

YouTube link: https://www.youtube.com/channel/UCV3qb7K5F0dEmq3ZfhiJJPA