ready. set. bake. I was very nervous baking one of the most difficult desserts (in my opinion) ever. These are green tea macarons with nutella filling. Compared to the many batches I’ve ever done–this one was the best. The KEY tip is to sift EVERYTHING (confectioners sugar, almond flour, green tea powder), so that everything comes out smooth and silky.
Green Tea and Nutella Macarons (adapted from Baroque Bistro Patisserie)
GREEN TEA MACARON SHELL INGREDIENTS
600g sifted TPT (300g Almond meal with 300g icing sugar)
10g matcha powder
120g egg whites
300g Caster sugar
120g egg whites
MAKING YOUR MERINGUE SHELLS:
Sift the matcha powder with the TPT.
Mix the TPT with the egg whites, mixing vigorously until you have a smooth paste. Mix the caster sugar, water and colour, commence cooking. Place the aged egg whites in a Kitchenaid mixer with the whisk attachment. Once the sugar has reached 115°C commence whipping your egg whites until they reach ‘soft peak’ consistency. When the sugar reaches 118°C remove from the stove and pour slowly on the still mixing egg whites. Turn the speed to maximum for around 1min and return to medium for another 2min and then let the meringue cool to around 50°C whilst mixing slowly. Using a spatula commence incorporating the meringue into the TPT and egg white batter. Work the mix gently from the sides to the middle until you reach a homogenous, shiny texture.
PIPING AND COOKING YOUR MERINGUE SHELLS: Using a plastic piping bag with no. 11 tip, pipe the shells onto a baking sheet according to the size template. You should stop piping before the mix reaches the outside edge of the template. Tap the tray gently on the side of the bench until the macaron reaches the size of the template. Remove the template from beneath your baking sheet. Leave the macarons outside at room temperature for 15 min or until they have formed a skin and are dry to touch. Cook the macarons according to the cooking guide for your type of oven Once cooked, slide the paper off the tray and let the shells cool (preferably on a wire rack)
ASSEMBLING YOUR MACARONS Pull the shells from the paper gently and turn them upside down. Pair your macaron shells according to size and lay them out on your bench. Put your nutella into a piping bag.
Fill one half of your paired macaron shells filling them generously but keeping a space of approximately 3mm from the edge of the shell. Pick up the macaron filled with ganache in one hand and the empty pair in the other and close the macaron by gently twisting the two shells together from left to right. Remember to let the filling spread regularly all the way to the edge of the shells.
VALENTINES' DAY TREATS
Valentines day. A silly day created so that women can indulge in boxes of chocolate without feeling a bit guilty…until the next day of course. I decided that everyone should feel special on this day…not only people in relationships, especially the women. I wasn’t going to make dozens of batches of cookies and pass it on the streets (ain’t no body got time for that!), so I made goodies bags for people at my workplace. I decorated these bags with a mustache and a lip stamp and heat embossed it. In these decorated bags are bundles of scrumptious white chocolate chip macadamia cookies and classic chocolate covered and cookies and creme covered pretzels.
LET'S GET CRACKIN'
1. Make chocolate and oreo cookies and cream chocolate covered pretzels, see recipe below.
2. Make the white choco-chip macadamia nut cookies, see recipe below.
3. Make special goodie bags using heat tool, click here to learn.
4. INDULGE in all the chocolates you want today. Go ahead, it's ok.
went to the drug store to purchase pretzels, pretzel rods, Hershey chocolate and Hershey cookies and cream chocolate. I melted it in a double boiler, and dipped the pretzels. Once dipped, just set it aside on a tray with a parchment paper (so it is easier to peel off) and put it in the freezer for 10 minutes.
For white choco-chip macadamia nut cookies:
Now the recipe is called "the best white chocolate macadamia nut cookies" from the novice chef blog, and it really lives up to the name. I only use this recipe. The only change I made to this recipe is that I make the cookies smaller and less flat, this is because I love my crunchy cookies.
1 1/2 cups all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup packed light brown sugar 1/3 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/2 cup white chocolate chips 1/2 cup coarsely chopped salted macadamia nuts
Preheat oven to 325°F. Line two baking sheets with parchment paper or silpats. Set aside.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a stand mixer, beat butter and sugars until light and fluffy. Add egg, vanilla extract, and almond extract. Add flour mixture, mixing until completely combined. Stir in white chocolate chips and macadamia nuts until evenly distributed (you can do this by hand or with the stand mixer).
Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half (this is the what it will look like) -- leaving about two inches for spreading.
Bake for 12 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet!
Remove from oven and let cookies rest on baking sheet for 10 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days.
GREEN TEA CHEESECAKE
Sam-I-am didn't like his green eggs and ham at first, but he does now! I know the green color might not be easy on the eyes but I swear its delicious! Michelle from myeatinghabit and I decided to bake together (she did most of the work) to try this recipe out! This recipe, seriously took 15 min to prep but it tastes like it took hours in the kitchen.
This recipe is from allrecipes.com--you can find it here.
1 tbspn green tea powder
2 tspn vanilla extract
1 (9 inch) prepared graham cracker pie crust
¾ cup white sugar
2 eggs, beaten
2 (8 oz) containers of fat-free cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust. Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.