Cookies & Cream Macarons

Here I go again! My sister's birthday is coming up and she absolutely loves macarons. I asked her what were some of her favorites and I chose to do a cookies and cream one since it sounded the most enticing. I googled, found a recipe, and decided to give it a try. I used fresh egg whites with perfect results! I just ran them under some hot water to allow them to be closer to room temperature. I chose to err on the safe side and left the shells out to dry before popping them in the oven. Remember to have everything weighed and ready to go before attempting in order to get the best results! Happy baking!

*Tip: Since the batter tends to be a little runny, I highly suggest that after you fit a pastry bag with a round tip, twist the pastry bag right above where the tip starts and tuck it into the tip so that the batter does not flow out until you are ready for it to!

Yields: 20 - 30 macarons depending on size

Ingredients:

Shell
90 grams egg whites (a little less than 3 large eggs)
65 grams almond flour
200 grams powdered sugar
25 grams granulated sugar
45 grams Oreo cookies (8-10 cookies)

Oreo Buttercream
1 stick softened unsalted butter
1 cup powdered sugar
Dash of vanilla extract
2 whole Oreo cookies (Double Stuf)

Directions:
1. Carefully remove the cream from the Oreos, scraping any remnants off as best as you can. I found the cream to come off easily and cleanly without a problem. (You can use the cream to add to the frosting or to put in between the shells after frosting them a little to stick!) Use a food processor or coffee/spice grinder to finely grind the cookies. You can also just use a Ziploc bag and rolling pin. Measure out the correct amount by sifting it through a sieve and set aside.

2. Preheat oven to 280 degrees F. Line a baking sheet with parchment paper. Draw 1 1/2 inch circles in rows 1 inch apart from one another and flip it over so you can use it as a guide. I can fit about 42 circles on the parchment paper. Set aside.

 Place a pastry bag fitted with a large round tip (I used an Ateco 808 tip) in a large cup. Set aside.

3. In a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until it starts to foam.

Gradually add the granulated sugar and continue beating until glossy and stiff peaks form. Make sure not to overbeat the meringue. Set aside.

4. In a large bowl, sift the powdered sugar, almond flour, and cookies together and mix to combine. You can also throw it all into a food processor to make it easier and allow any big chunks to be processed.

5. Add the dry ingredients into the meringue.

Gently fold until just combined. This process should not take more than 50 strokes.

6. Spoon the batter into the large pastry bag that was prepared earlier. Pipe the batter into the center of the circles, making sure not to fill all the way since the batter spreads. Give the baking sheets a good tap or two onto the counter for all the air bubbles to escape. Use a toothpick to pop the stubborn ones. Allow the shells to dry, uncovered for at least 30 minutes to be safe!

7. Bake the shells in the preheated oven for 22 - 25 minutes. Allow them to cool completely before trying to remove from the parchment paper. They should come off fairly easily. If not, you probably underbaked your shells.

8. Pair the shells up to prepare for filling.

9. Filling: Beat softened butter and powdered sugar on medium speed until creamy and smooth. Add 2 crushed Oreo cookies to the frosting and beat until combined. Place the buttercream into a pastry bag fitted with a large round tip and pipe about a tablespoon of frosting on the center of the flat side of one shell. Sandwich the macaron and repeat with the rest of the shells.

As mentioned from my earlier post of macarons, the shells can be placed in the fridge in an airtight container for a couple of days or in the freezer in an airtight container for up to 2 weeks. It is best to allow macarons to mature in the fridge for a couple of days before serving at room temperature! If you cannot wait, like me, then go ahead and enjoy them right away! You deserve it!

Strawberry Cream Cheese Macarons

I had leftover cream cheese filling from the carrot cake macarons I made so I decided to make more macarons! This time, I kept the shell simple and used a basic recipe with gel coloring. I added some pureed strawberries to my filling and it gave it a nice subtle strawberry taste! Yum!

Again, I apologize for the lack of photos, but I whipped this up pretty quickly.

*Tip: Since the batter tends to ooze easily, I highly suggest that after you fit a pastry bag with a round tip, twist the pastry bag right above where the tip starts and tuck it into the tip so that the batter does not flow out until you are ready for it to!

Happy baking!!! 

Yields: 20 - 35 macarons depending on size

Ingredients:

Shell
120 grams almond flour
200 grams powdered sugar
100 grams egg whites
1/4 tsp. cream of tartar, optional but it is supposed to help stabilize the meringue
30 grams granulated sugar
2-4 drops of pink/red gel food coloring

Filling
1/2 stick of unsalted butter, softened
1/2 (8 oz.) package of cream cheese, softened
1 cup powdered sugar
About 4 fresh or thawed frozen strawberries, pureed
A dash of vanilla extract

Directions:
1. Cut parchment paper to fit 2 baking sheets. Outline a 1 1/2 inch circle cutter on the parchment paper 1 inch apart from one another, flip the paper over, and place it on the baking sheets.

Put a pastry bag fitted with a large round tip (I used an Ateco 808 tip) in a large cup and set aside.

2. In a medium bowl, sift the almond flour and powdered sugar together and mix with a whisk until combined. Set aside.

3. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-high speed until it is foamy. Gradually add the granulated sugar and whip until the mixture becomes a glossy meringue with soft peaks. Add the gel coloring at this point and mix a little to see if it is the desired color. Always add more because the color will fade as you bake. Continue beating until stiff peaks form. You will know it is ready when you pull the whisk attachment out and the peak stands up straight. Be careful not to overbeat the meringue!

Great example found off the internet!

4. Add the dry ingredients to the bowl with the egg whites and fold in gently with a spatula. Fold just until the ingredients are combined and no lumps or streaks remain. The batter should not be runny; it should be more like molten lava. It should not take more than 50 strokes. Test the batter by putting a small amount on a plate: if there is a small beak that does not fall down, give the batter a couple of turns.

5. Transfer the mixture to the pastry bag. Pipe batter right in the center of the circles on the parchment paper and do not fill all the way as it will spread out. Pipe the batter by holding the bag completely vertical perpendicular to the baking tray. Tap the baking sheets on the counter well to remove any air bubbles. If there are stubborn bubbles, be sure to pop them using a toothpick. Allow the cookies to rest at room temperature, uncovered, for 30 minutes - 1 hour. You know it is ready to be placed in the oven when you touch it with your finger and it is not sticky.

6. In the meantime, preheat oven to 290 degrees F (it is best to invest in an oven thermometer if your oven is older) and set oven racks in the lower half of the oven. Bake, rotating the pans halfway through baking, until the macarons appear set but are not browned, about 20 - 22 minutes. *You can also just cook one tray at a time to allow one to harden more.* Take the shells out to cool on the counter. Once cooled, carefully remove them from the parchment paper and transfer to a wire rack, matching them up in pairs by size. You can place unused shells in an airtight container in the refrigerator for a couple days or in the freezer for 2 weeks.

7. Filling: In a medium bowl, beat the cream cheese and butter on medium speed until creamy and smooth. Add the powdered sugar and a dash of vanilla extract and beat on medium just until incorporated. Add the puree and continue beating until the mixture is completely mixed and smooth. For a more intense strawberry flavor, you can add more strawberry puree.

8. Fill a pastry bag fitted with a round tip with the filling. Take one of the shells of a pair and pipe about a tablespoon mound of filling into the center of the flat side of the shell. Top the shell with its other half  and gently push down until the filling reaches the edge. Repeat for the rest of the shells.

9. You can now eat them right away if you cannot wait, or you can store them in an airtight container and allow them to mature in the refrigerator overnight or for 48 hours before serving. Enjoy!

Roasted Curry Cauliflower

I have been trying to find healthier options and I surprisingly really enjoy cauliflower! Who knew? As with any recipe, if you simply do not like certain things, omit them or switch it out for something you do like! I like curry, so curry powder it is! This recipe is easy and simple. Do not be afraid of the amount of curry powder it calls for. You can taste the curry, but it is not overpowering! Yum! Happy cooking!

Yields: 2-3 servings

Ingredients:
1 lb. cauliflower, cut into bite sized pieces
1 tbsp. oil (I used a spray instead)
1 tbsp. curry powder
1/2 tsp. salt

Directions:
1. Preheat oven to 425 degrees F.

2. Clean cauliflower, dry thoroughly, and cut into bite sized pieces.

3. In a medium/large bowl, toss the cauliflower with the oil, curry, and salt until combined.

4. Spread out the cauliflower in a single layer onto a baking sheet.

5. Roast in the oven for 25 - 30 minutes. Serve immediately.

Easy Barbecue Drumsticks

For some reason I have been craving drumsticks. I just came back from Texas not too long ago and was left wanting more! Our trip was too short to be able to enjoy what Texas has to offer, so I decided to bake some drumsticks with barbecue sauce. Easy peasy! If you want to get fancy, you can make your own barbecue. However, I did not feel like putting in the effort and was on a time limit! This is as simple as it gets without sacrificing flavor!

Yields: As many drumsticks as you would like to make!

Ingredients:
A package of drumsticks (mine had 5 in it)
Barbecue sauce of your choice

Directions:
1. Preheat the oven to 425 degrees F.

2. Place the drumsticks in a glass baking dish.

Generously coat each side with barbecue sauce. Put the skin side on the bottom.

Cover the baking dish with foil and allow the drumsticks to cook for 25 minutes. Take the baking dish out, remove the foil, and flip the drumsticks over so that the skin side is now facing upwards.

Generously baste with more sauce and bake uncovered for an additional 20 minutes. Check to see if the juices run clear and they are no longer pink.

Carrot Cake Macarons

I finally felt compelled to take on the challenge of making macarons! Although many people pronounce it macaroon (like the coconut based treat), it is correctly pronounced mah-kah-rohn. I wanted to give this recipe a try because I love carrot cake! I know they say you should start off with the most basic recipe first before you try your hand at the more creative ones, but I am a daredevil! I found this recipe after a quick google search a long time ago and bookmarked it, but never had the guts to try it out! Helene's website has an abundance of recipes that look absolutely amazing! I slightly changed the recipe because carrot cake always has cinnamon in it. Helene suggests that you buy the freshest small carrots you can find, meaning ones that are not prepackaged in plastic bags. It may sound silly, but it helps to smell them to find the ones that smell the most carroty! As in most baking situations, a good mise en place will allow for a more successful outcome because you will be less likely to leave anything out! In this case, it is essential since macarons are fickle and you need to weigh your ingredients before adding them in. I got my scale off of Amazon for about $25. Weighing ingredients is a much more accurate form of measurement for baking anyway. It is also best to use a stand mixer, especially if you ever try your hand at the Italian method (many people have more success with the Italian method). I admittedly do not own one at the moment, but it is definitely on my to buy list! Make sure to make these a couple days in advance because it needs to mature in the refrigerator for 48 hours for the best taste! Happy baking!

Ps. I apologize in advance for the lack of photos. This was my first time making them so I inadvertently forgot to take pictures for a more thorough step-by-step on how to make these! Also, my piping skills were horrible as the batter was a little loose so I had to work really fast and panicked! At least the flavors delivered and the shells were on point in terms of flavor and texture! If you have any questions, just ask! :)

Yields: 20 - 30 macarons depending on size

Ingredients:

Shell
1 tsp. ground cinnamon (about 2 grams) + about 198 grams powdered sugar = 200 grams total
110 grams almond flour
2-3 small carrots
90 grams egg whites that have been aged
25 grams granulated sugar

*Updated 1/23: I would cut the filling recipe below in half because I ended up with about half leftover!

Filling
1 stick unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
2 cups powdered sugar, sifted
A dash of vanilla extract

Directions:

1. Preheat oven to 250 degrees F.

2. Peel, wash, and dry the carrots. Cut the carrots into matchsticks or slices and lay them flat on a silpat or parchment paper lined baking sheet. 

Bake in the preheated oven until it is dried and shriveled, about 30 - 40 minutes. Allow them to cool before grinding them as fine as possible. Use a coffee/spice grinder for best results.

3. Cut parchment paper to fit 2 baking sheets. Outline a 1 1/2 inch circle cutter on the parchment paper 1 inch apart from one another, flip the paper over, and place it on the baking sheets. Put a pastry bag fitted with a large round tip (I used an Ateco 808 tip) in a large cup and set aside.

4. In the bowl of a food processor, combine the almond flour and powdered sugar mixture. Pulse a few times to incorporate. Add the ground carrots and pulse a few more times. Set aside.

5. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until it is foamy. Gradually add the granulated sugar and whip until the mixture becomes a glossy meringue with stiff peaks. You will know it is ready when you pull the whisk attachment out and the peak stands up straight. Be careful not to overbeat the meringue!

6. Sift about 1/3 of the nut mixture to the bowl with the egg whites and fold in gently with a spatula. Fold in the remaining nut mixture in two additions (make sure to sift and reprocess any that are still lumpy), just until the ingredients are combined and no lumps or streaks remain. The batter should not be runny. It should not take more than 50 strokes. Test the batter by putting a small amount on a plate: if there is a small beak, give the batter a couple of turns.

7. Transfer the mixture to the pastry bag. Pipe batter right in the center of the circles on the parchment paper and do not fill all the way as it will spread out. Tap the baking sheets well to remove any air bubbles. If there are stubborn bubbles, be sure to pop them using a toothpick. Allow the cookies to rest at room temperature, uncovered, for 30 minutes - 1 hour. You know it is ready to be placed in the oven when you touch it with your finger and it is not sticky.

8. In the meantime, raise the oven temperature to 280 degrees F (it is best to invest in an oven thermometer if your oven is older) and set oven racks in the lower half of the oven. Bake, rotating the pans halfway through baking, until the macarons appear set but are not browned, about 15 - 20 minutes. *You can also just cook them one at a time to allow the one on the counter to harden more.* Turn off the oven and leave the macarons inside with the oven ajar. Once cooled, carefully remove them from the parchment paper and transfer to a wire rack, matching them up in pairs by size. You can place unused shells in an airtight container in the refrigerator for a couple days or in the freezer for 2 weeks.

9. To make the filling, combine the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until smooth, about 1- 2 minutes. Gradually add in the powdered sugar until fully incorporated and smooth. Add the vanilla extract and mix until combined.

10. Pipe a small dollop of the filling onto the flat side of one cookie of each pair. Sandwich the cookies together, pushing the filling to the edges. Store in an airtight container and allow them to mature in the refrigerator for 48 hours before serving.

Cream Cheese Stuffed Mushrooms

I kind of strayed from the diet in order to use up the last of the cream cheese I have in the refrigerator before it goes bad! I absolutely love stuffed mushrooms, so it only made sense for me to make some. I prefer bite-sized servings because it gives you the perfect amount of filling to mushroom! For dinner though, I made this recipe using big mushrooms. This recipe is so versatile; you can add anything you would like such as sausage or bacon! This makes for a wonderful appetizer or hors d'oeuvres! My significant other does not like mushrooms, but he happily gobbled one down and wanted more! Happy cooking!

Yields: 12 - 24 mushrooms

Ingredients:
24 whole fresh bite-sized mushrooms or 12 large mushrooms if you like a lot of filling in the mushroom
1 tbsp. olive oil
1 tbsp. minced garlic
2 stalks green onion
1 (8 oz.) packaged cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. ground cayenne pepper or paprika
3 tbsp. unsalted butter, melted

Breadcrumb mixture
1/4 cup Italian style bread crumbs + 1/8 cup grated Parmesan cheese for topping + pepper, optional

Directions:
1. Preheat oven to 350 degrees F. 

2. Clean mushrooms with a damp paper towel. Carefully break off stems and place it in a processor.

3. Roughly chop up the green onions and put it in the processor as well. Process until mixture is minced.

3. Heat oil in a large skillet over medium heat. Add minced garlic, mushroom stems, and green onions to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

4. In a small bowl, mix the bread crumbs, parmesan, and pepper together until combined. Set aside.

5. In a medium bowl, stir in cream cheese, cooled mushroom stem mixture, Parmesan cheese, black pepper, onion powder and cayenne pepper/paprika. Mixture should be very thick. 

6. Dip each mushroom into melted butter and place in a 9x13 glass baking dish. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. 

Generously top with the breadcrumb mixture.

7. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.