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Tonic 02: tahitian vanilla bean & egyptian chamomile blossom matured maple syrup
Heart Milk Cubes by asubtlerevelry: As the heart melts, the milk turns pink!
1 repin
Chocolate Coated Coffee Crackle Crunch with GOLD DUST
GLUTEN FREE french lavender macaroons Makes: About 30 Macarons *Measuring the ingredients in weight in necessary in making macarons. Because of this, a kitchen scale is needed in making them* Macaron Shells 90 gr Egg Whites 30 gr Sugar 200 gr Powdered (Confectioners) Sugar 110 gr Almond Basic Buttercream 1 ½ (3 sticks) Unsalted Butter (Softened) 3 cups Confectioners Sugar 1/8 tsp. Salt 1 tsp. Pure Vanilla Extract Lavender Buds, for toping the shells Pink and Purple Food Coloring (Optional) To make the macaron shells, place the egg whites in the bowl of stand mixer fitted with a whisk attachment. Whip the egg whites until they begin to foam, about 2 minutes. Slowly add the sugar to the egg whites while the mixer is still going. You might need to stop the mixer and scrape down the sides of the bowl a couple times. Continue to whip the egg whites until stiff peaks have formed. While the egg whites are whipping, combine the powdered sugar and almonds in a food processor and pulse until the almonds are finely ground. If you cannot get your almonds to grind fine enough, sift the mixture and then pulse the almonds again that did not sift. Once the almonds are finely ground, add the mixture to the whipped egg whites. Fold the egg whites quickly at first to break up some of the air. Then continue to fold the mixture carefully until the batter flows like a thick ribbon. It should take no more than 50 folds for the batter to reach the right consistency. To color the shells, add a few drops of the pink food coloring (I prefer to use gel or powdered food coloring to not add any extra water to the batter). If desired, add more coloring to make the color more concentrated. Using a piping bag fitted with large round tip (I used Ateco #808), pipe small rounds onto a baking sheet lined with a silicone mat (parchment paper works good too). The rounds should be no larger than 1.5 inch in diameter. Be careful to not pipe the rounds to close to each other – give space for them to spread. Sprinkle the tops of each macaron shell with lavender, about 1/8 teaspoon. Let the macaron shells sit for at least 30 minutes, until their shells are hardened. Preheat the oven to 280 degrees F. While the macarons are baking, make the buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times. Add the vanilla and whisk until the mixture is light and fluffy, about 3 minutes. Once the buttercream is creamy and airy, the buttercream is done! To color the buttercream, add about 10 drops of the purple food coloring to the frosting. Mix until the food coloring had colored all of the frosting and no white is showing. Back to the macaron shells. Bake the shells for 15-20 minutes. Cool the macarons on the baking sheets and then transfer to a wire rack. Match the macaron shells in pairs. Place each pair next to each other, with one of the shells topside down. To fill the macarons, pipe a small round on the macaron shell that it topside down. Top with the other matching macaron shell. Serve and enjoy :)!
1 repin
broccolini with spicy sesame vinaigrette from Bon Appetit www.epicurious.co...
5 repins
Chocolate & Bourbon Pudding with Sea Salt & Crushed Pistachio
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