calicorecipe

[calicorecipe]

Macarons with Strawberry-Cardamom Buttercream

Ingredients:

Macaron Shells

150 grams blanched, finely ground almond flour

150 grams confectioners' sugar

⅛ teaspoon table salt

113 grams egg whites (measure from lightly beaten whites of 4 large eggs), divided

⅛ teaspoon cream of tartar

150 grams granulated sugar

60 grams water

3–7 drops gel food coloring

Strawberry-Cardamom Buttercream

10 tablespoons unsalted butter, softened

1¼ cups (5 ounces) confectioners' sugar

Pinch table salt

½ teaspoon vanilla extract

1 tablespoon heavy cream

½ cup freeze-dried strawberries

¼ teaspoon ground cardamom

Instructions:

FOR THE MACARON SHELLS: Using pencil and 1½-inch round biscuit cutter as guide, trace thirty 1½-inch circles on each of 2 pieces of parchment (5 evenly spaced rows of 6 circles on each piece of parchment). Spray 2 baking sheets with vegetable oil spray. Place templates pencil side down on sheets and smooth to adhere. Sift flour, confectioners' sugar, and salt through fine-mesh strainer into large bowl and set aside.

Measure 75 grams of egg whites into bowl of stand mixer fitted with whisk attachment (reserve remaining whites). Add cream of tartar. Start mixer on medium-high speed and whip until soft peaks form, 2 to 3 minutes (see "A" in "Making the Shells"). Turn mixer to lowest speed and let run while you make sugar syrup.

Using heatproof spatula, gently stir sugar and water together in small saucepan. Cook over medium-high heat, without stirring, until sugar dissolves. Continue to cook, checking temperature frequently, until sugar syrup reaches 245 degrees, 4 to 5 minutes.

When syrup reaches 245 degrees, quickly remove pan from heat; adjust mixer speed to medium; and carefully pour syrup into whites in thin, steady stream (avoid hitting whisk; aim for side of bowl just above whites; see "B" in "Making the Shells"). Add food coloring; increase speed to medium-high; and continue to whip until meringue is just shy of stiff peaks (very tip of peak should bend to 2 or 3 o'clock), 3 to 5 minutes (see "C" in "Making the Shells").

Transfer meringue and reserved 38 grams egg whites to almond flour mixture. Using large rubber spatula, stir to incorporate. Turning bowl, stir and smear batter against sides of bowl, scraping sides and bottom frequently until batter loosens and flows from spatula in slow, wide stream for 8 to 10 seconds and reincorporates into batter within about 30 seconds (see "D" in "Making the Shells"). (To test consistency, place spoonful of batter on prepared sheet and let sit for 1 minute. If batter spreads into flat, smooth-topped disk, continue with recipe; if it remains domed, continue stirring, taking care not to overmix, and retest.)

Transfer batter to pastry bag fitted with ½-inch round tip. Hold bag perpendicular to sheet and about ½ inch above sheet. Using template as guide, pipe batter into 1½-inch-wide disks, keeping bag still as batter flows from tip. To finish each disk, use quick flick of your wrist to cut off batter stream (see "E" in "Making the Shells"). Rap sheets firmly on counter 6 times to release air bubbles. Let rest until shells form skin that can be touched gently with your finger without marring surface, about 20 minutes ("F" in "Making the Shells"). While shells dry, adjust oven rack to lower-middle position and heat oven to 325 degrees.

Bake 1 sheet of shells for 13 minutes. To test for doneness, place your finger gently on top of 1 shell and move it side to side; if center feels loose and jiggly, continue to bake, checking every minute, until firm. Transfer sheet to wire rack and bake remaining shells. Let shells cool completely on sheets. While shells cool, make filling.

FOR THE STRAWBERRY-CARDAMOM BUTTERCREAM: Using stand mixer fitted with paddle attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down sides of bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape down bowl. Add heavy cream and vanilla and beat at medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice during mixing.

Meanwhile, grind strawberries in spice grinder until reduced to fine powder. Sift powder through fine-mesh strainer set over small bowl. Add 1 tablespoon plus 2 teaspoons powder and cardamom to buttercream and beat on medium speed until fully incorporated, about 30 seconds. Add more strawberry powder to taste, as desired. Transfer to pastry bag fitted with ½-inch round or star tip. (Buttercream can be refrigerated for up to 2 days; let stand at room temperature for 30 minutes before using.)

TO ASSEMBLE: Gently peel shells from parchment (see "G" in "Making the Shells"). (If shells don't release cleanly, place sheets in freezer for 10 minutes.) Holding 1 upturned shell in your hand, pipe about 2 teaspoons filling on top, leaving ⅛-inch border. Place second shell on top of filling, pressing gently until filling spreads to edges. Repeat with remaining shells and filling. Arrange cookies on clean parchment-lined sheet and wrap well. Refrigerate for at least 24 hours or up to 1 week or freeze for up to 2 months. Bring to room temperature before serving.

[calicorecipe]

Macarons with Pistachio Buttercream

Ingredients:

Macaron Shells

150 grams blanched, finely ground almond flour

150 grams confectioners' sugar

⅛ teaspoon table salt

113 grams egg whites (measure from lightly beaten whites of 4 large eggs), divided

⅛ teaspoon cream of tartar

150 grams granulated sugar

60 grams water

3–7 drops gel food coloring

Pistachio Buttercream

10 tablespoons unsalted butter, softened

1¼ cups (5 ounces) confectioners' sugar

Pinch table salt

1 tablespoon heavy cream

½ teaspoon vanilla extract

3 ounces pistachios paste

Instructions:

FOR THE MACARON SHELLS: Using pencil and 1½-inch round biscuit cutter as guide, trace thirty 1½-inch circles on each of 2 pieces of parchment (5 evenly spaced rows of 6 circles on each piece of parchment). Spray 2 baking sheets with vegetable oil spray. Place templates pencil side down on baking sheets and smooth to adhere. Sift flour, confectioners' sugar, and salt through fine-mesh strainer into large bowl and set aside.

Measure 75 grams of egg whites into bowl of stand mixer fitted with whisk attachment (reserve remaining whites). Add cream of tartar. Start mixer on medium-high speed and whip until soft peaks form, 2 to 3 minutes (see "A" in "Making the Shells"). Turn mixer to lowest speed and let run while you make sugar syrup.

Using heatproof spatula, gently stir sugar and water together in small saucepan. Cook over medium-high heat, without stirring, until sugar dissolves. Continue to cook, checking temperature frequently, until sugar syrup reaches 245 degrees, 4 to 5 minutes.

When syrup reaches 245 degrees, quickly remove pan from heat; adjust mixer speed to medium; and carefully pour syrup into whites in thin, steady stream (avoid hitting whisk; aim for side of bowl just above whites; see "B" in "Making the Shells"). Add food coloring; increase speed to medium-high; and continue to whip until meringue is just shy of stiff peaks (very tip of peak should bend to 2 or 3 o'clock), 3 to 5 minutes (see "C" in "Making the Shells").

Transfer meringue and reserved 38 grams egg whites to almond flour mixture. Using large rubber spatula, stir to incorporate. Turning bowl, stir and smear batter against sides of bowl, scraping sides and bottom frequently until batter loosens and flows from spatula in slow, wide stream for 8 to 10 seconds and reincorporates into batter within about 30 seconds (see "D" in "Making the Shells"). (To test consistency, place spoonful of batter on prepared sheet and let sit for 1 minute. If batter spreads into flat, smooth-topped disk, continue with recipe; if it remains domed, continue stirring, taking care not to overmix, and retest.)

Transfer batter to pastry bag fitted with ½-inch round tip. Hold bag perpendicular to sheet and about ½ inch above sheet. Using template as guide, pipe batter into 1½-inch-wide disks, keeping bag still as batter flows from tip. To finish each disk, use quick flick of your wrist to cut off batter stream (see "E" in "Making the Shells"). Rap sheets firmly on counter 6 times to release air bubbles. Let rest until shells form skin that can be touched gently with your finger without marring surface, about 20 minutes ("F" in "Making the Shells"). While shells dry, adjust oven rack to lower-middle position and heat oven to 325 degrees.

Bake 1 sheet of shells for 13 minutes. To test for doneness, place your finger gently on top of 1 shell and move it side to side; if center feels loose and jiggly, continue to bake, checking every minute, until firm. Transfer sheet to wire rack and bake remaining shells. Let shells cool completely on sheets. While shells cool, make filling.

FOR THE PISTACHIO BUTTERCREAM: Using stand mixer fitted with paddle attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down sides of bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape down bowl. Add heavy cream and vanilla and beat at medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice during mixing. Add pistachio paste and beat on medium speed until fully incorporated, about 30 seconds. Transfer to pastry bag fitted with ½-inch round or star tip. (Buttercream can be refrigerated for up to 2 days; let stand at room temperature for 30 minutes before using.)

TO ASSEMBLE: Gently peel shells from parchment (see "G" in "Making the Shells"). (If shells don't release cleanly, place sheets in freezer for 10 minutes.) Holding 1 upturned shell in your hand, pipe about 2 teaspoons filling on top, leaving ⅛-inch border. Place second shell on top of filling, pressing gently until filling spreads to edges. Repeat with remaining shells and filling. Arrange cookies on clean parchment-lined sheet and wrap well. Refrigerate for at least 24 hours or up to 1 week or freeze for up to 2 months. Bring to room temperature before serving.

[calicorecipe]

Macarons with Passion Fruit Curd

Ingredients:

Macaron Shells

150 grams blanched, finely ground almond flour

150 grams confectioners' sugar

⅛ teaspoon table salt

113 grams egg whites, (measure from lightly beaten whites of 4 large eggs), divided

⅛ teaspoon cream of tartar

150 grams granulated sugar

60 grams water

3–7 drops gel food coloring

Passion Fruit Curd

¾ cup passion fruit puree

½ cup (3½ ounces) sugar

¼ cup (1 ounce) cornstarch

4 ounces white chocolate, chopped coarse

9 tablespoons unsalted butter, cut into 1-tablespoon pieces

Instructions:

FOR THE MACARON SHELLS: Using pencil and 1½-inch round biscuit cutter as guide, trace thirty 1½-inch circles on each of 2 pieces of parchment (5 evenly spaced rows of 6 circles on each piece of parchment). Spray 2 baking sheets with vegetable oil spray. Place templates pencil side down on sheets and smooth to adhere. Sift flour, confectioners' sugar, and salt through fine-mesh strainer into large bowl and set aside.

Measure 75 grams of egg whites into bowl of stand mixer fitted with whisk attachment (reserve remaining whites). Add cream of tartar. Start mixer on medium-high speed and whip until soft peaks form, 2 to 3 minutes (see "A" in "Making the Shells"). Turn mixer to lowest speed and let run while you make sugar syrup.

Using heatproof spatula, gently stir sugar and water together in small saucepan. Cook over medium-high heat, without stirring, until sugar dissolves. Continue to cook, checking temperature frequently, until sugar syrup reaches 245 degrees, 4 to 5 minutes.

When syrup reaches 245 degrees, quickly remove pan from heat; adjust mixer speed to medium; and carefully pour syrup into whites in thin, steady stream (avoid hitting whisk; aim for side of bowl just above whites; see "B" in "Making the Shells"). Add food coloring; increase speed to medium-high; and continue to whip until meringue is just shy of stiff peaks (very tip of peak should bend to 2 or 3 o'clock), 3 to 5 minutes (see "C" in "Making the Shells").

Transfer meringue and reserved 38 grams egg whites to almond flour mixture. Using large rubber spatula, stir to incorporate. Turning bowl, stir and smear batter against sides of bowl, scraping sides and bottom frequently until batter loosens and flows from spatula in slow, wide stream for 8 to 10 seconds and reincorporates into batter within about 30 seconds (see "D" in "Making the Shells"). (To test consistency, place spoonful of batter on prepared sheet and let sit for 1 minute. If batter spreads into flat, smooth-topped disk, continue with recipe; if it remains domed, continue stirring, taking care not to overmix, and retest.)

Transfer batter to pastry bag fitted with ½-inch round tip. Hold bag perpendicular to sheet and about ½ inch above sheet. Using template as guide, pipe batter into 1½-inch-wide disks, keeping bag still as batter flows from tip. To finish each disk, use quick flick of your wrist to cut off batter stream (see "E" in "Making the Shells"). Rap sheets firmly on counter 6 times to release air bubbles. Let rest until shells form skin that can be touched gently with your finger without marring surface, about 20 minutes ("F" in "Making the Shells"). While shells dry, adjust oven rack to lower-middle position and heat oven to 325 degrees.

Bake 1 sheet of shells for 13 minutes. To test for doneness, place your finger gently on top of 1 shell and move it side to side; if center feels loose and jiggly, continue to bake, checking every minute, until firm. Transfer sheet to wire rack and bake remaining shells. Let shells cool completely on sheets. While shells cool, make filling.

FOR THE PASSION FRUIT CURD: Whisk passion fruit puree, sugar, and cornstarch together in medium saucepan. Cook over medium heat, stirring constantly, until thick paste forms, about 4 minutes. Remove from heat and whisk in chocolate until melted, about 1 minute. Let cool slightly, then whisk in butter in 3 additions, until smooth and glossy. Press lightly greased parchment against surface of curd, and refrigerate until chilled, about 2 hours. Transfer to pastry bag fitted with ½-inch round or star tip.

TO ASSEMBLE: Gently peel shells from parchment (see "G" in "Making the Shells"). (If shells don't release cleanly, place sheets in freezer for 10 minutes.) Holding 1 upturned shell in your hand, pipe about 2 teaspoons filling on top, leaving ⅛-inch border. Place second shell on top of filling, pressing gently until filling spreads to edges. Repeat with remaining shells and filling. Arrange cookies on clean parchment-lined sheet and wrap well. Refrigerate for at least 24 hours or up to 1 week or freeze for up to 2 months. Bring to room temperature before serving.

[calicorecipe]

Macarons with Peanut Butter Cream and Jam

Ingredients:

Macaron Shells

150 grams blanched, finely ground almond flour

150 grams confectioners' sugar

⅛ teaspoon table salt

113 grams egg whites (measure from lightly beaten whites of 4 large eggs), divided

⅛ teaspoon cream of tartar

150 grams granulated sugar

60 grams water

3–7 drops gel food coloring

Peanut Butter Cream and Jam Filling

¾ cup creamy peanut butter

4 tablespoons unsalted butter

1 cup (4 ounces) confectioners' sugar

¼ cup seedless strawberry jam

Instructions:

FOR THE MACARON SHELLS: Using pencil and 1½-inch round biscuit cutter as guide, trace thirty 1½-inch circles on each of 2 pieces of parchment (5 evenly spaced rows of 6 circles on each piece of parchment). Spray 2 baking sheets with vegetable oil spray. Place templates pencil side down on baking sheets and smooth to adhere. Sift flour, confectioners' sugar, and salt through fine-mesh strainer into large bowl and set aside.

Measure 75 grams of egg whites into bowl of stand mixer fitted with whisk attachment (reserve remaining whites). Add cream of tartar. Start mixer on medium-high speed and whip until soft peaks form, 2 to 3 minutes (see "A" in "Making the Shells"). Turn mixer to lowest speed and let run while you make sugar syrup.

Using heatproof spatula, gently stir sugar and water together in small saucepan. Cook over medium-high heat, without stirring, until sugar dissolves. Continue to cook, checking temperature frequently, until sugar syrup reaches 245 degrees, 4 to 5 minutes.

When syrup reaches 245 degrees, quickly remove pan from heat; adjust mixer speed to medium; and carefully pour syrup into whites in thin, steady stream (avoid hitting whisk; aim for side of bowl just above whites; see "B" in "Making the Shells"). Add food coloring; increase speed to medium-high; and continue to whip until meringue is just shy of stiff peaks (very tip of peak should bend to 2 or 3 o'clock), 3 to 5 minutes (see "C" in "Making the Shells").

Transfer meringue and reserved 38 grams egg whites to almond flour mixture. Using large rubber spatula, stir to incorporate. Turning bowl, stir and smear batter against sides of bowl, scraping sides and bottom frequently until batter loosens and flows from spatula in slow, wide stream for 8 to 10 seconds and reincorporates into batter within about 30 seconds (see "D" in "Making the Shells"). (To test consistency, place spoonful of batter on prepared sheet and let sit for 1 minute. If batter spreads into flat, smooth-topped disk, continue with recipe; if it remains domed, continue stirring, taking care not to overmix, and retest.)

Transfer batter to pastry bag fitted with ½-inch round tip. Hold bag perpendicular to sheet and about ½ inch above sheet. Using template as guide, pipe batter into 1½-inch-wide disks, keeping bag still as batter flows from tip. To finish each disk, use quick flick of your wrist to cut off batter stream (see "E" in "Making the Shells"). Rap sheets firmly on counter 6 times to release air bubbles. Let rest until shells form skin that can be touched gently with your finger without marring surface, about 20 minutes ("F" in "Making the Shells"). While shells dry, adjust oven rack to lower-middle position and heat oven to 325 degrees.

Bake 1 sheet of shells for 13 minutes. To test for doneness, place your finger gently on top of 1 shell and move it side to side; if center feels loose and jiggly, continue to bake, checking every minute, until firm. Transfer sheet to wire rack and bake remaining shells. Let shells cool completely on sheets. While shells cool, make filling.

FOR THE PEANUT BUTTER CREAM AND JAM FILLING: Microwave peanut butter and butter in medium bowl until butter is melted, about 40 seconds. Using rubber spatula, stir in sugar until combined. Cool to room temperature. Transfer to pastry bag fitted with ½-inch round or star tip.

TO ASSEMBLE: Gently peel shells from parchment (see "G" in "Making the Shells"). (If shells don't release cleanly, place sheets in freezer for 10 minutes.) Holding 1 upturned shell in your hand, pipe ring of peanut butter cream on top, leaving ⅛-inch border. Spoon ½ teaspoon jam inside peanut butter ring. Place second shell on top of filling, pressing gently until filling spreads to edges. Repeat with remaining shells, filling, and jam. Arrange cookies on clean parchment-lined sheet and wrap well. Refrigerate for at least 24 hours or up to 1 week or freeze for up to 2 months. Bring to room temperature before serving.

[calicorecipe]

Macarons with Semisweet Chocolate Ganache

Ingredients:

Macaron Shells

150 grams blanched, finely ground almond flour

150 grams confectioners' sugar

⅛ teaspoon table salt

113 grams egg whites (measure from lightly beaten whites of 4 large eggs), divided

⅛ teaspoon cream of tartar

150 grams granulated sugar

60 grams water

3–7 drops gel food coloring

Ganache

9 ounces semisweet chocolate, chopped fine

¾ cup heavy cream

1 tablespoon light corn syrup

Instructions:

FOR THE MACARON SHELLS: Using pencil and 1½-inch round biscuit cutter as guide, trace thirty 1½-inch circles on each of 2 pieces of parchment (5 evenly spaced rows of 6 circles on each piece of parchment). Spray 2 baking sheets with vegetable oil spray. Place templates pencil side down on sheets and smooth to adhere. Sift flour, confectioners' sugar, and salt through fine-mesh strainer into large bowl and set aside.

Measure 75 grams of egg whites into bowl of stand mixer fitted with whisk attachment (reserve remaining whites). Add cream of tartar. Start mixer on medium-high speed and whip until soft peaks form, 2 to 3 minutes (see "A" in "Making the Shells"). Turn mixer to lowest speed and let run while you make sugar syrup.

Using heatproof spatula, gently stir sugar and water together in small saucepan. Cook over medium-high heat, without stirring, until sugar dissolves. Continue to cook, checking temperature frequently, until sugar syrup reaches 245 degrees, 4 to 5 minutes.

When syrup reaches 245 degrees, quickly remove pan from heat; adjust mixer speed to medium; and carefully pour syrup into whites in thin, steady stream (avoid hitting whisk; aim for side of bowl just above whites; see "B" in "Making the Shells"). Add food coloring; increase speed to medium-high; and continue to whip until meringue is just shy of stiff peaks (very tip of peak should bend to 2 or 3 o'clock), 3 to 5 minutes (see "C" in "Making the Shells").

Transfer meringue and reserved 38 grams egg whites to almond flour mixture. Using large rubber spatula, stir to incorporate. Turning bowl, stir and smear batter against sides of bowl, scraping sides and bottom frequently until batter loosens and flows from spatula in slow, wide stream for 8 to 10 seconds and reincorporates into batter within about 30 seconds (see "D" in "Making the Shells"). (To test consistency, place spoonful of batter on prepared sheet and let sit for 1 minute. If batter spreads into flat, smooth-topped disk, continue with recipe; if it remains domed, continue stirring, taking care not to overmix, and retest.)

Transfer batter to pastry bag fitted with ½-inch round tip. Hold bag perpendicular to sheet and about ½ inch above sheet. Using template as guide, pipe batter into 1½-inch-wide disks, keeping bag still as batter flows from tip. To finish each disk, use quick flick of your wrist to cut off batter stream (see "E" in "Making the Shells"). Rap sheets firmly on counter 6 times to release air bubbles. Let rest until shells form skin that can be touched gently with your finger without marring surface, about 20 minutes ("F" in "Making the Shells"). While shells dry, adjust oven rack to lower-middle position and heat oven to 325 degrees.

Bake 1 sheet of shells for 13 minutes. To test for doneness, place your finger gently on top of 1 shell and move it side to side; if center feels loose and jiggly, continue to bake, checking every minute, until firm. Transfer sheet to wire rack and bake remaining shells. Let shells cool completely on sheets. While shells cool, make filling.

FOR THE GANACHE: Place chocolate in heatproof bowl. Bring cream and corn syrup to simmer in small saucepan over medium heat (do not let cream boil). Pour cream mixture over chocolate and let stand 2 minutes. Stir until smooth and glossy. Cool, stirring occasionally, until ganache has consistency of soft frosting, 3 to 4 hours. Transfer to pastry bag fitted with ½-inch round or star tip. (Ganache can be refrigerated for up to 2 days; let stand at room temperature for 30 minutes before using.)

TO ASSEMBLE: Gently peel shells from parchment (see "G" in "Making the Shells"). (If shells don't release cleanly, place sheets in freezer for 10 minutes.) Holding 1 upturned shell in your hand, pipe about 2 teaspoons filling on top, leaving ⅛-inch border. Place second shell on top of filling, pressing gently until filling spreads to edges. Repeat with remaining shells and filling. Arrange cookies on clean parchment-lined sheet and wrap well. Refrigerate for at least 24 hours or up to 1 week or freeze for up to 2 months. Bring to room temperature before serving.

[calicorecipe]

Macarons with Coffee Buttercream

Ingredients:

Macaron Shells

150 grams blanched, finely ground almond flour

150 grams confectioners' sugar

⅛ teaspoon table salt

113 grams egg whites (measure from lightly beaten whites of 4 large eggs), divided

⅛ teaspoon cream of tartar

150 grams granulated sugar

60 grams water

3–7 drops gel food coloring

Coffee Buttercream

2 tablespoons instant espresso powder

1 tablespoon heavy cream

½ teaspoon vanilla extract

10��tablespoons unsalted butter, softened

1¼ cups (5 ounces) confectioners' sugar

Pinch table salt

Instructions:

FOR THE MACARON SHELLS: Using pencil and 1½-inch round biscuit cutter as guide, trace thirty 1½-inch circles on each of 2 pieces of parchment (5 evenly spaced rows of 6 circles on each piece of parchment). Spray 2 baking sheets with vegetable oil spray. Place templates pencil side down on sheets and smooth to adhere. Sift flour, confectioners' sugar, and salt through fine-mesh strainer into large bowl and set aside.

Measure 75 grams of egg whites into bowl of stand mixer fitted with whisk attachment (reserve remaining whites). Add cream of tartar. Start mixer on medium-high speed and whip until soft peaks form, 2 to 3 minutes (see "A" in "Making the Shells"). Turn mixer to lowest speed and let run while you make sugar syrup.

Using heatproof spatula, gently stir sugar and water together in small saucepan. Cook over medium-high heat, without stirring, until sugar dissolves. Continue to cook, checking temperature frequently, until sugar syrup reaches 245 degrees, 4 to 5 minutes.

When syrup reaches 245 degrees, quickly remove pan from heat; adjust mixer speed to medium; and carefully pour syrup into whites in thin, steady stream (avoid hitting whisk; aim for side of bowl just above whites; see "B" in "Making the Shells"). Add food coloring; increase speed to medium-high; and continue to whip until meringue is just shy of stiff peaks (very tip of peak should bend to 2 or 3 o'clock), 3 to 5 minutes (see "C" in "Making the Shells").

Transfer meringue and reserved 38 grams egg whites to almond flour mixture. Using large rubber spatula, stir to incorporate. Turning bowl, stir and smear batter against sides of bowl, scraping sides and bottom frequently until batter loosens and flows from spatula in slow, wide stream for 8 to 10 seconds and reincorporates into batter within about 30 seconds (see "D" in "Making the Shells"). (To test consistency, place spoonful of batter on prepared sheet and let sit for 1 minute. If batter spreads into flat, smooth-topped disk, continue with recipe; if it remains domed, continue stirring, taking care not to overmix, and retest.)

Transfer batter to pastry bag fitted with ½-inch round tip. Hold bag perpendicular to sheet and about ½ inch above sheet. Using template as guide, pipe batter into 1½-inch-wide disks, keeping bag still as batter flows from tip. To finish each disk, use quick flick of your wrist to cut off batter stream (see "E" in "Making the Shells"). Rap sheets firmly on counter 6 times to release air bubbles. Let rest until shells form skin that can be touched gently with your finger without marring surface, about 20 minutes ("F" in "Making the Shells"). While shells dry, adjust oven rack to lower-middle position and heat oven to 325 degrees.

Bake 1 sheet of shells for 13 minutes. To test for doneness, place your finger gently on top of 1 shell and move it side to side; if center feels loose and jiggly, continue to bake, checking every minute, until firm. Transfer sheet to wire rack and bake remaining shells. Let shells cool completely on sheets. While shells cool, make filling.

FOR THE COFFEE BUTTERCREAM: Combine espresso powder, cream, and vanilla in small bowl and stir to combine. Using stand mixer fitted with paddle attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down sides of bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape down bowl.

Add espresso mixture and beat at medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice during mixing. Transfer to pastry bag fitted with ½-inch round or star tip. (Buttercream can be refrigerated for up to 2 days; let stand at room temperature for 30 minutes before using.)

TO ASSEMBLE: Gently peel shells from parchment. (If shells don't release cleanly, place sheets in freezer for 10 minutes.) Holding 1 upturned shell in your hand, pipe about 2 teaspoons filling on top, leaving ⅛-inch border. Place second shell on top of filling, pressing gently until filling spreads to edges. Repeat with remaining shells and filling. Arrange cookies on clean parchment-lined sheet and wrap well. Refrigerate for at least 24 hours or up to 1 week or freeze for up to 2 months. Bring to room temperature before serving.

[calicorecipe]

Macarons with Raspberry Buttercream

Ingredients:

Macaron Shells

150 grams blanched, finely ground almond flour

150 grams confectioners' sugar

⅛ teaspoon table salt

113 grams egg whites (measure from lightly beaten whites of 4 large eggs), divided

⅛ teaspoon cream of tartar

150 grams granulated sugar

60 grams water

3–7 drops gel food coloring

Raspberry Buttercream

10 tablespoons unsalted butter, softened

1¼ cups (5 ounces) confectioners' sugar

Pinch table salt

1 tablespoon heavy cream

½ teaspoon vanilla extract

⅓ cup freeze-dried raspberries

Instructions:

FOR THE MACARON SHELLS: Using pencil and 1½-inch round biscuit cutter as guide, trace thirty 1½-inch circles on each of 2 pieces of parchment (5 evenly spaced rows of 6 circles on each piece of parchment). Spray 2 baking sheets with vegetable oil spray. Place templates pencil side down on sheets and smooth to adhere. Sift flour, confectioners' sugar, and salt through fine-mesh strainer into large bowl and set aside.

Measure 75 grams of egg whites into bowl of stand mixer fitted with whisk attachment (reserve remaining whites). Add cream of tartar. Start mixer on medium-high speed and whip until soft peaks form, 2 to 3 minutes (see "A" in "Making the Shells"). Turn mixer to lowest speed and let run while you make sugar syrup.

Using heatproof spatula, gently stir sugar and water together in small saucepan. Cook over medium-high heat, without stirring, until sugar dissolves. Continue to cook, checking temperature frequently, until sugar syrup reaches 245 degrees, 4 to 5 minutes.

When syrup reaches 245 degrees, quickly remove pan from heat; adjust mixer speed to medium; and carefully pour syrup into whites in thin, steady stream (avoid hitting whisk; aim for side of bowl just above whites; see "B" in "Making the Shells"). Add food coloring; increase speed to medium-high; and continue to whip until meringue is just shy of stiff peaks (very tip of peak should bend to 2 or 3 o'clock), 3 to 5 minutes (see "C" in "Making the Shells").

Transfer meringue and reserved 38 grams egg whites to almond flour mixture. Using large rubber spatula, stir to incorporate. Turning bowl, stir and smear batter against sides of bowl, scraping sides and bottom frequently until batter loosens and flows from spatula in slow, wide stream for 8 to 10 seconds and reincorporates into batter within about 30 seconds (see "D" in "Making the Shells"). (To test consistency, place spoonful of batter on prepared sheet and let sit for 1 minute. If batter spreads into flat, smooth-topped disk, continue with recipe; if it remains domed, continue stirring, taking care not to overmix, and retest.)

Transfer batter to pastry bag fitted with ½-inch round tip. Hold bag perpendicular to sheet and about ½ inch above sheet. Using template as guide, pipe batter into 1½-inch-wide disks, keeping bag still as batter flows from tip. To finish each disk, use quick flick of your wrist to cut off batter stream (see "E" in "Making the Shells"). Rap sheets firmly on counter 6 times to release air bubbles. Let rest until shells form skin that can be touched gently with your finger without marring surface, about 20 minutes ("F" in "Making the Shells"). While shells dry, adjust oven rack to lower-middle position and heat oven to 325 degrees.

Bake 1 sheet of shells for 13 minutes. To test for doneness, place your finger gently on top of 1 shell and move it side to side; if center feels loose and jiggly, continue to bake, checking every minute, until firm. Transfer sheet to wire rack and bake remaining shells. Let shells cool completely on sheets. While shells cool, make filling.

FOR THE RASPBERRY BUTTERCREAM: Using stand mixer fitted with paddle attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down sides of bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape down bowl. Add heavy cream and vanilla and beat at medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice during mixing.

Meanwhile, grind raspberries in spice grinder until reduced to fine powder. Sift powder through fine-mesh strainer set over small bowl. Add 1 tablespoon powder to buttercream and beat on medium speed until fully incorporated, about 30 seconds. Add more raspberry powder to taste, as desired. Transfer to pastry bag fitted with ½-inch round or star tip. (Buttercream can be refrigerated for up to 2 days; let stand at room temperature for 30 minutes before using.)

TO ASSEMBLE: Gently peel shells from parchment (see "G" in "Making the Shells"). (If shells don't release cleanly, place sheets in freezer for 10 minutes.) Holding 1 upturned shell in your hand, pipe about 2 teaspoons filling on top, leaving ⅛-inch border. Place second shell on top of filling, pressing gently until filling spreads to edges. Repeat with remaining shells and filling. Arrange cookies on clean parchment-lined sheet and wrap well. Refrigerate for at least 24 hours or up to 1 week or freeze for up to 2 months. Bring to room temperature before serving.

[calicorecipe]

Stuffed Red Velvet Cookies

Ingredients:

Filling

½ cup (2 ounces/57 grams) confectioners' sugar

4 ounces (113 grams) cream cheese, softened

2 tablespoons unsalted butter, softened

Pinch table salt

⅛ teaspoon vanilla extract

Cookies

2⅔ cups (13⅓ ounces/378 grams) all-purpose flour

⅔ cup (3⅔ ounces/104 grams) whole-wheat flour

1 tablespoon unsweetened cocoa powder

1¼ teaspoons table salt

1 teaspoon baking soda

16 tablespoons unsalted butter, melted

1 cup packed (7 ounces/198 grams) light brown sugar

½ cup (3½ ounces/99 grams) granulated sugar

2 large eggs

1½ teaspoons grated lemon zest

2 teaspoons vanilla extract

1 tablespoon red food coloring

1 cup (6 ounces/170 grams) white chocolate chips

½ cup finely chopped pecans

Instructions:

FOR THE FILLING: Using stand mixer fitted with paddle, beat all ingredients on low speed until sugar is mostly moistened, about 1 minute. Increase speed to medium-high and beat until fluffy and smooth, 2 to 3 minutes, scraping down bowl as needed.

Line rimmed baking sheet or large, flat plate with parchment paper. Using tablespoon measure and small spoon (or #60 scoop), divide filling into 12 equal portions on prepared plate. Use back of spoon to lightly flatten each portion into rough disk shape (no greater than 1½ inches in diameter). Freeze until solid, at least 2 hours. (Filling can be frozen for up to 1 week.)

FOR THE COOKIES: Adjust oven rack to middle position and heat oven to 425 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk all-purpose flour, whole-wheat flour, cocoa, salt, and baking soda together in large bowl.

Whisk melted butter, brown sugar, and granulated sugar in second large bowl until smooth. Whisk in eggs, lemon zest, vanilla, and food coloring until smooth and creamy, about 30 seconds. Stir in half of flour mixture with rubber spatula or wooden spoon. Stir in chocolate chips, pecans, and remaining flour mixture. (Mixture will be stiff; once dough begins to stiffen, you can mix with your hands until dough is evenly combined.)

Divide dough into 12 equal portions (about 3½ ounces; 99 grams; or ⅓ cup each). Flatten each dough portion into disk shape, about 3 inches in diameter. Working quickly, place 1 disk of frozen filling in center of each dough disk. Wrap edges of dough up and around filling, seal dough, and shape into smooth disk shape (about 3½ inches in diameter and ½ inch thick), taking care to ensure filling remains in center of each cookie. Space cookies evenly on prepared sheets, 6 cookies per sheet.

Bake cookies, 1 sheet at a time, until edges of cookies are beginning to puff and crack, 7 to 8 minutes. Let cookies cool completely on sheets, about 2 hours. Serve.

[calicorecipe]

Ingredients:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup buttermilk

1 cup strong brewed coffee, room temperature

1/2 cup canola oil

2 large eggs, room temperature

1 teaspoon vanilla extract

FILLING:

1/2 cup creamy peanut butter

3 tablespoons unsalted butter, softened

1 cup confectioners' sugar

2 to 4 tablespoons 2% milk

GANACHE:

2 cups semisweet chocolate chips

1/2 cup heavy whipping cream

PEANUT BUTTER FROSTING:

1 cup packed brown sugar

4 large egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

2 cups unsalted butter, softened

1/3 cup creamy peanut butter

Chocolate curls, optional

Instructions:

Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full.

Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, cream peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each.

Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set.

In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes.

Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth.

Place frosting in a pastry bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.

[calicorecipe]

Oreo Red Velvet Cupcakes

Ingredients:

1 ¼ cup all-purpose flour

2 tablespoons cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

4 tablespoons unsalted butter

¾ cup sugar

¼ cup vegetable oil

1 egg

1 teaspoon vanilla extract

½ teaspoon red gel food coloring

¾ cup buttermilk

8 Oreo's, chopped into pieces

Oreo Cream Cheese Frosting

1 8-ounce block of cream cheese

½ cup butter

1-2 tablespoons milk or cream if needed

1 teaspoon vanilla extract

3 cups powdered sugar

6 Oreo's, crushed

Instructions:

Preheat oven to 350 degrees Fahrenheit. Line a cupcake tin with paper liners.

Sift the flour and cocoa powder together into a large bowl. Whisk in the baking soda and salt.

In another large bowl cream the sugar, butter and vegetable oil together using either a stand or hand mixer. After a minute the mixture will be pale yellow in color and smooth texture.

Add the vanilla extract, egg and red gel to the butter mixture. Mix well to incorporate the ingredients.

Add half of the flour mixture and half of the buttermilk while mixing at a low speed. Continue to mix and add the remaining milk and flour. Use a spatula to scrape the sides and bottom of the bowl.

Use the spatula to stir in the chopped Oreos. Use a cookie scoop to portion out the batter and divide evenly into the cupcake liners.

Bake on the middle rack in your preheated oven for 16-19 minutes or until a toothpick comes out clean.

Once the cupcakes are finished baking remove from the cupcake tin and let cool on a wire rack. They must be completely cool before frosting.

Oreo Cream Cheese Frosting

Place 6 Oreos in a food processor and pulse into a very fine crumb.

Add the room temperature butter and cream cheese in a large bowl. Use either a stand mixer or a hand mixer to cream the ingredients together until light and fluffy. Add a teaspoon of heavy cream or milk and vanilla extract.

Using a spatula stir in the Oreo crumbs. Add the frosting to a piping bag with a cupcake tip to decorate the cupcakes.

[calicorecipe]

Small-Batch Cream Cheese Brownies

Ingredients:

1 ounce (28 grams) unsweetened chocolate, chopped fine

2 tablespoons unsalted butter

5 tablespoons (2¼ ounces/64 grams) sugar

1 large egg yolk

2 teaspoons water

¼ teaspoon vanilla extract

2½ tablespoons (¾ ounces/21 grams) all-purpose flour

⅛ teaspoon baking powder

⅛ teaspoon table salt

Cream Cheese Filling

1 ounce (28 grams) cream cheese, cut into 4 pieces

2 tablespoons sour cream

1½ teaspoons sugar

¾ teaspoon all-purpose flour

Instructions:

Adjust oven rack to middle position and heat oven to 325 degrees. Generously grease 4 cups of muffin tin.

FOR THE BROWNIE BATTER: Microwave chocolate and butter in medium bowl at 50 percent power, stirring occasionally until melted, 30 to 40 seconds. Whisk in sugar. Add yolk, water, and vanilla and whisk until incorporated. Add flour, baking powder, and salt and whisk until smooth. Transfer 1 tablespoon batter to small microwave-safe bowl. Divide remaining batter among prepared muffin cups and spread into even layer.

FOR THE CREAM CHEESE FILLING: Microwave cream cheese until soft, about 10 seconds. Add sour cream, sugar, and flour and whisk to combine. Divide cream cheese filling among prepared muffin cups and spread evenly over batter.

Microwave reserved batter until warm and pourable, about 10 seconds. Drizzle over cream cheese filling. Using toothpick, swirl batter through cream cheese filling, making marbled pattern.

Bake until toothpick inserted in center comes out with few moist crumbs attached, 18 to 20 minutes, rotating pan halfway through baking. Let cool in pan on wire rack for 20 minutes.

Invert muffin tin over rack and rap sharply until brownies release. Turn brownies over and cool 20 minutes. Serve warm or at room temperature. (Store leftover brownies in the refrigerator.)

[calicorecipe]

Milk Chocolate Cheesecake

Ingredients:

16 Oreo sandwich cookies, broken into rough pieces

1 tablespoon sugar plus 1/2 cup (3 1/2 ounces/99 grams), divided

2 tablespoons unsalted butter, melted

8 ounces (227 grams) milk chocolate, chopped, divided

⅓ cup heavy cream

2 tablespoons unsweetened cocoa powder

¼ teaspoon salt

1 ½ pounds (680 grams) cream cheese, softened

4 large eggs, room temperature

2 teaspoons vanilla extract

Instructions:

Adjust oven rack to middle position and heat oven to 350 degrees. Grease bottom and sides of 9-inch nonstick springform pan.

Process cookies and 1 tablespoon sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 6 pulses. Transfer crumb mixture to prepared pan and press firmly with bottom of dry measuring cup into even layer in bottom of pan. Bake until fragrant and set, about 10 minutes. Let cool completely on wire rack.

Reduce oven temperature to 250 degrees. Combine 6 ounces (170 grams) chocolate and cream in medium bowl and microwave at 50 percent power, stirring occasionally, until melted and smooth, 60 to 90 seconds. Let cool for 10 minutes. In small bowl, whisk cocoa, salt, and remaining 1/2 cup sugar until no lumps remain.

Using stand mixer fitted with paddle, beat cream cheese and cocoa mixture on medium speed until creamy and smooth, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add chocolate mixture, and beat until combined. Gradually add eggs, one at a time, until incorporated, scraping down bowl as needed. Add vanilla and give batter final stir by hand until no streaks of chocolate remain.

Pour cheesecake mixture into cooled crust and smooth top with spatula. Tap cheesecake gently on counter to release air bubbles. Cover pan tightly with aluminum foil (taking care not to touch surface of cheesecake with foil) and place on rimmed baking sheet. Bake for 1 hour, then remove foil. Continue to bake until edges are set and center registers 150 degrees and jiggles slightly when shaken, 30 to 45 minutes. Let cool completely on wire rack, then cover with plastic wrap and refrigerate in pan until cold, about 8 hours. (Cake can be refrigerated for up to 4 days.)

To unmold cheesecake, remove sides of pan, slide thin metal spatula between crust and pan bottom to loosen, and slide cake onto serving platter. Microwave remaining 2 ounces (57 grams) chocolate in small bowl at 50 percent power, stirring occasionally, until melted, 60 to 90 seconds. Let cool for 5 minutes. Transfer to small zipper-lock bag, cut small hole in corner, and pipe chocolate in thin zigzag pattern across top of cheesecake. Let cheesecake stand at room temperature for 30 minutes. Using warm, dry knife, cut into wedges and serve.