- 1 cup/100 grams icing sugar (aka powdered sugar)
- 1 cup/100 grams ground almonds (aka almond flour)
- 2 medium free-range egg whites
- Small pinch salt
- 1/4 cup/55 grams caster sugar (aka fine sugar)
- For the filling:
- 2/3 cup/150 grams unsalted butter (softened)
- 2/3 cup/75 grams icing sugar (aka powdered sugar)
Macarons need a steady, lowish temperature to cook properly. Too high, and they quickly burn. Too little and they don’t cook through. These temperatures are a guideline, adjust to suit your oven.
Preheat the oven to 300 F/140 C. If your oven happens to have a fan in it, we recommend not to use it if possible. But do not worry if you have no alternative, the results will still be good!
- Sieve the icing sugar and ground almonds into a large mixing bowl. Throw any lumps left behind away. Mix the two together.
- In a separate, scrupulously clean bowl whisk the egg whites and salt until they form soft peaks. Add the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out – go on, we dare you!) Gently stir in the icing sugar and almond mix. The mixture will lose some air and become quite loose, don’t worry, this is the way it should be.
- Using a piping bag with a 1/3-inch (1 cm) nozzle, fill with the macaron mixture. Place the silicon mat (see note in the introduction) or paper template onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
- Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes – the surface of the macaron will become smooth and shiny
- Bake the macarons in the preheated for 7 to 8 minutes open the door to release any steam, close the oven door and cook for a further 7 to 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
- Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool thoroughly. Do not be tempted to remove the macarons from the mat until they are cold or you will break them.
Make the Filling
- Beat the softened butter until it is fluffy, then gradually beat in the icing sugar. At this point you can add in any flavorings, you may choose. See examples below.
- Place approximately half a teaspoon of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macarons.
- The macarons can be eaten immediately, but will benefit from being refrigerated for 24 hours (that’s if you can resist them for that long) as this will make them even more chewy and tasty.
im gonna be making these and ill tell you if they are good
Now i have to try this lol!!!
via Carrot Cake bars
Carrot cake bars
- 1cup sugar
- 3⁄4cup oil
- 1teaspoon vanilla
- 1cup flour
- 1teaspoon cinnamon
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1cup grated carrot
- 1⁄2cup butter
- 3ounces cream cheese
- 1teaspoon vanilla
- 2cups powdered sugar
- Cream sugar and oil. Add 1 teaspoon vanilla and eggs and beat well.
- Add flour, cinnamon, baking soda, and salt and mix well. Fold in carrots and nuts.
- Pour batter in a greased 9×13 inch baking pan. Bake at 350 degrees for 25 minutes. Cool completely.
- Beat margarine, cream cheese, vanilla, and confectioners sugar until creamy. Spread on cooled bars.
credit to: http://www.geniuskitchen.com/recipe/carrot-bars-400252
I cooked mine for a bit more time. If your dairy-free than puilsbury`s cream cheese frosting is dairy-free.
If anyone would like to be my editor or publisher. I would love that i need some help. Just leave a comment if you would like to help me thanks! 😛
Cannoli Cream Dip
8 oz cream cheese
1 c. mini chocolate chips
2 c. ricotta cheese
1 tsp. vanilla extract
11/2 c powdered sugar
- beat ricotta cheese and crem cheese together until smooth; add powdered sugar and vanilla. continue to mix until all the way blended. Fold in the mini chocolate chips.
- Cover with plastic and store in the fridge
this is what not to do in cooking