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

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

Spicy Cinnamon + Chile Brownies Recipe

By Lisa Maliga, copyright 2017

chocolatechilebrownies

This Spicy Cinnamon + Chile Brownies recipe is suitable for any occasion. For those of you who love sweet and spicy desserts, this is the recipe for you.

Ingredients:

  • 5 ounces dark chocolate with chili, finely chopped
  • 4.5 ounces butter, room temperature
  • 1 – 2 teaspoons chile powder
  • 1 – 2 teaspoons cayenne powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 3/4 cups sugar
  • 3 large eggs, room temperature
  • 1 cup all-purpose flour, sifted

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Grease your pan with either cooking spray or butter.
Melt butter and chocolate in a glass or stainless steel bowl over a pan.
Temperature should be medium low heat.
When melted, add the chile, cinnamon, and salt. Remove from heat and allow to cool down for several minutes.
In a large bowl, whisk butter and sugar until combined.
Add the first egg, mix in well, then add the second egg and mix well, and add the third egg, mixing well.
Stir in the melted chocolate mixture. Add vanilla.
With a spatula, gently fold in the premixed and sifted cocoa powder and flour.
Pour mixture into pan and bake for 35-40 minutes.
Rotate midway through baking. Brownies will be done when they start to pull away from the sides of the pan and a toothpick inserted in the center of the brownies comes out with some wet crumbs. Remove from oven and place on a wire rack to cool.
Let the brownies cool completely. Cut into squares.
You can serve as is or sprinkle brownies with powdered sugar.

TIP: Sift the flour and cocoa powder together first. Presifted flour also makes your brownies a bit smoother and easier to mix.

This recipe is from the book BAKING CHOCOLATE CUPCAKES AND BROWNIES: A BEGINNER’S GUIDE. Available in eBook and paperback formats.

Amazon link: https://www.amazon.com/dp/B0739RJ452 

Amazon UK link: https://www.amazon.co.uk/dp/B0739RJ452

3DBakingcupcakes book&Phone

Watch the video! 

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

 

What’s So Great About Pinterest?

by Lisa Maliga

Copyright 2013-2016

The following article is an excerpt from the eBook “The Soapmaker’s Guide to Online Marketing.

Pinterest is relatively new, but as it’s photo-driven, your soapy pictures will be seen and hopefully repinned, by many potential customers. This is my favorite social media site because of the emphasis on photos. You can create hundreds of boards all focused on your favorite topics. For example, as a soapmaker it’s in your best interest to post photos of your soaps. Create a soap board and pin your pics. If you make salt scrubs, create a board for that. Are lip balms your thing? Have a lip balm board and pin your photos. But don’t just limit yourself to your business board. Create boards for other fun crafts and hobbies, food, drink, travel, DIY and organization, movies, music and so much more. For example, I’m a member of a large Chocolate group board with more than 34,000 followers and the array of pictures of chocolate is overwhelming! Most of the pins aren’t just photos – they lead to websites that include recipes. That’s why having a blog is another big benefit – you and others can share your photos, get more blog hits/website hits, and that can lead to more sales.

You can put your boards in alphabetical order, numerical order, group by subject, or in any order you’d like. Once you name your boards, and you can be as creative as you’d like, add an accurate description. If you’re running a group board, indicate whether personal/company advertising is okay in the description. 

sunshine kitty cat by lisa maliga
Sunshine

When it comes to pinning, you can like a pin, pin it, or comment on a pin. Pinning means you can add it to one of your own boards or add it to a group board. For example, a picture of a kitten may have originated from the Kittens group, so you don’t want to repin it there, but it would fit in well with the Cute Animals group.

If you upload a picture of your lemon scrubby soap, don’t neglect to add that into the description. Also, you can add a line like Sally’s Soap Site – Lemon Scrubby Soap. Remember, descriptions are keywords and this is another way to advertise your soap site for nothing other than taking a few minutes out of your day to pin pretty pictures! Yes, I encourage you to add your gorgeous photos to enhance Pinterest, and you’ll win more followers and potential customers if you brighten up their day with a bright and breezy quote or a picture of a field of lavender flowers or a tropical sunset.

There are people that won’t join Pinterest due to copyright/trademark infringement issues. That’s entirely up to each individual. According to Pinterest, they “Encourage artists to create great work by linking back to their pages, and leaving polite comments when you see pins that aren’t correctly credited.”

The Soapmaker’s Guide to Online Marketing is available at the following online bookstores: Amazon, Barnes and Noble NOOK, Smashwords and Kobo

the soapmaker's guide to online marketing, lisa maliga, ebooks, soapmaking, soapcrafting, online marketing