Chocolate Macarons with a Chocolate Filling

Okay, I will admit I'm going through a crazy macaron phase. I can't seem to turn away from them. In my opinion, they are one of the most delicate, and beautiful desserts. You can basically make any flavor you can imagine into a macaron, but I had a chocolate craving when I made these. If you happen to have these basic ingredients laying around in your pantry you should definitely take a stab at making these.

Let me first note that you can't make macarons without a basic kitchen scale (preferably digital). Also, you should separate the egg whites at least 24 hours in advance to "age".

Macaron Batter:

1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder (I used Valrhona Cacao)
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar

Chocolate Filling:

½ cup (125 ml) heavy cream
2 teaspoons light corn syerup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces

1. Preheat oven to 350º F (180º C).
2. Place metal bowl in the fridge so it is cold enough for the egg whites.
3. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
4. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps. (use a blender or food processor since almond meal that you buy isn’t quite fine enough.)
5. In the metal bowl, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
6. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
7. Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
8. Rap the baking sheet a few times firmly on the counter top to flatten the macarons 
9. Leave the macarons out for about 15-20 minutes.
10. Bake them for 15-18 minutes. 
11. Let cool completely then remove from baking sheet.

Chocolate Filling:

Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.

Gently frost the macarons with the chocolate filling and sandwich with another macaron half. Be careful when frosting. You don't need to put too much filling because you don't want the filling to spill out of the macaron.

After frosting, place macarons in the fridge for at least 24 hours...Okay, I know you will cheat and have a couple, but the true flavor and texture of the macaron won't reveal itself until they have rested in an air-tight container in the fridge.

This recipe was adapted from The Sweet Life in Paris (Broadway) by David Lebovitz

Food Frenzy in NYC II

So today we decided to take a walk up to Central Park. On the way there we stopped at Bouchon Bakery in Columbus Circle and got some yummy treats.

Blueberry Cheesecake Macaron

Rice Krispy Treat with Caramel, Chocolate, and Sea Salt.

TKO (Big Oreo-Like Cookie)

Nutter Butter

Food Frenzy in NYC

My sisters were visiting NYC the past week, and so I decided to take them on an eating tour of the city. To make up for all we ate I made sure we got enough walking.

Cereal Milk Soft Serve and Birthday Cake Truffles from Milk Bar:

Breakfast at Doughnut Plant: Peanut Butter and Jelly Doughnut, Coconut Creme Doughnut, Crème brûlée Doughnut, and Lavender Glaze Doughnut:

We were walking on the High Line and ran into Melt Bakery and couldn't resist getting this delicious Mango and Cardamom Yogurt Sandwich:

Crispy and Chewy Chocolate Chip Cookies

I made these nice cookies from The Sweet Life by Kate Zuckerman. It is a very simple recipe that makes the cookies slightly crispy on the outside and delightfully fluffy and chewy on the inside.

Ingredients:

16 TBSP (8 oz.) of room temperature butter
1.5 cups of light brown sugar
1 egg at room temperature
1 egg white at room temperature
1 tsp baking soda
1/4 tsp salt
1.75 cups of flour
8 oz. semisweet chocolate chips (or 61 to 66% chocolate chopped) and white chocolate chips
1/2 tsp vanilla extract
1.5 cups chopped walnuts (optional)

• Preheat oven to 350F 
• Spray cookie sheets lightly with non-stick spray or line with parchment paper or foil
• Cream butter
• Place butter in a bowl and beat with a mixed (preferably with a paddle attachment) on medium speed for 1 minute
• Add sugar and beat on medium-high speed for 6-8 minutes until mixture becomes light in color and fluffy (make sure you scrape the sides of the bowl)
• Add the egg and egg white and continue to beat until the batter looks smooth and glossy 1-2 minutes
• Assemble dry ingredients in a separate bowl, whisk together the flour, baking soda, and salt
• Add the dry ingredients all at once to the wet ingredients and mix on slow speed
• Add vanilla, chocolate chips, and nuts and mix for another minute
• Using two teaspoons portion the mix onto the baking sheet in small mounds
• Bake for 12-15 minutes depending on how crispy you like your cookies
• Cool on a cooling rack
• Enjoy!

Lemon Yogurt Cupcakes

I love citrus fruits, and one of my absolute favorite desserts (and sometimes substitute breakfasts) is lemon yogurt cake. It's light, fluffy, and perfectly sweet and tart. I have out-of-town family coming to visit for the holiday weekend and decided to make cupcakes instead of a loaf style cake to make it easier for everyone to enjoy.

This recipe is super easy and quick. I followed Ina Garten's recipe and made a few changes of my own that I think enhance the flavors.

Cake Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

Glaze Ingredients:

1 cup confectioners' sugar 

1/3 cup freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350 degrees F. Grease a cupcake/muffin pan

2. Sift together the flour, baking powder, and salt into 1 bowl
3. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, lemon juice, and vanilla
4. Slowly whisk the dry ingredients into the wet ingredients.
5. With a spatula, fold the vegetable oil into the batter until it's well incorporated
6. Scoop the batter into the prepared muffin pan
7. Bake for about 20-25 minutes, or until a cake tester placed in the center of the loaf comes out clean


While the cupcakes are in the oven cook the 1/3 cup lemon juice and confectioners sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.


When the cake is done, allow it to cool in the pan for 5 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, brush or spoon the lemon-sugar mixture over the cake and allow it to soak in.

You can leave them as is, or garnish them with sprinkled powdered sugar, berries, or icing if you like.