My favorites

My favorites

  • 7 Recipes
My favorites
EGGLESS CHOCOLATE CAKE (DIARY FREE)

EGGLESS CHOCOLATE CAKE (DIARY FREE)

This is my favorite chocolate cake/ It was super moist, low fat and diary free. Over the years, we've used a bunch of different recipes but this one really the easiest to make but one of the best,  tasted so good even without icing

Blackberry Macarons

I already have two pages in my notebook filled with combinations to try. This is so far my favorite combination, but I am sure I will say that again soon
Lemon Curd Macarons / Luxemburgerli

Lemon Curd Macarons / Luxemburgerli

I know that there are lots of Macaron (or Luxemburgerli) recipes all around (and, therefore, it is far from being original to make one), but my niece simply informed me that we were baking Macarons together, leaving me with very little choice
Green tea macarons

Green tea macarons

- Line two cookies sheet with parchment papercombine powdered sugar,almond flour and  matcha powder in a food processor,pulse into fine powdersift mixture into medium bowl,discard large pieces- beat egg whites in large bowl with electric mixer at medium speed until foamy,beat with vanilla add granulated sugar,beating at high speed 2-3 minutes until mixture foam stiff,shiny peaks- add half of flour mixture to egg whites stir with spatula to combine ( about 12 strokes) repeat with remaining flour mixture make about 15 strokes ( do not over mix or under mix )- attach 1/2 inch plain tip to piping bag,scoop batter into bag pipe 1-inch circles about 2-inch apart onto prepare cookie sheets,rap cookies sheet on flat surface to remove air bubbles and set aside,let macarons rest uncovered,until tops harden slightly,this takes from 15 minutes to an hour in more humid condition,when the batter does not stick,macarons are ready to bake- preheat oven to 350 f,place rack in center of oven,bake 13 minutes to 15 minutes,rotating cookies sheet  halfway trough baking time
Chocolate Macaroons

Chocolate Macaroons

I used my molds from Mastrad. I got into the habit of making these when I realized how expensive they are to buy here now in the States