Happy moment of the day 9.22.13

23 Sep

Watching Grandma June get excited about a play in the Bear’s game.

and eating grandma’s delicious homemade cookies.

French Chocolate Macarons with Italian Meringue Buttercream filling

23 Dec

Makes approximately 70- 80 macarons

Chocolate Macaron Ingredients:

1000 grams Almond TPT (500 grams almond flour / 500 grams confectionery sugar)
100 grams Cocoa Powder
187.5 grams Aged Egg Whites
500 grams Sucrose (granulated sugar)
125 grams water
3 grams Egg White Powder
187.5 grams Aged Egg Whites

Chocolate Macaron Instructions:

1. Sift the almond flour, confectionery sugar and cocoa powder together and let dry.
2. Fold in 187.5 grams egg whites and mix until homogenized.
3. Boil the sucrose with the water to 120 degrees C / 248 degress F. Do not stir in the syrup after it boils or it will crystallize.
4. Meanwhile, whisk the egg whites with the egg white powder. Pour the hot sugar over the whites (slowly) and whisk (on high) until the meringue is stiff, but still shiny.
5. Fold 1/3 of the meringue into the almond mixture, once incorporated fold in the rest of the meringue until it becomes glossy and slightly runny.
6. Pipe quarter size bulbs onto parchment while batter is still warm and bake right away at 149 degrees C/ 300 degrees F for 10-11 minutes, vent open in a convection oven.
7. Let cool, and prepare buttercream.
8. Pipe generous amount of buttercream in between two same sized macarons and sandwich together.
9. Freeze for at least 2 days, defrost before eating.

I used this Italian Buttercream Recipe
*I added a teaspoon of Vanilla Extract

Italian Buttercream Ingredients:

240 grams Egg Whites (8 Large Eggs) at room temperature
140 grams & 60 grams Castor Sugar
120 grams water
680 grams Beurre Pommade (Butter Ointment,) Unsalted (6 sticks)
½ tsp Salt
¼ tsp Cream of Tartar
*1 tsp Vanilla Extract (optional)

Italian Buttercream Preparations:

  • Make the Beurre Pommade by wrapping the butter in plastic wrap and putting in the microwave for about 15 seconds. With a rolling pin, roll over the wrapped butter and turn it into a paste. Be careful not to overheat or overwork the butter as you don’t want it to turn to liquid. Set aside.

Italian Buttercream Instructions:

  1. Mix 140 grams of sugar with the water and bring to a boil in a heavy saucepan. Stir sugar until it boils. If the sugar begins to crystallize on the sides of the pan, wash them down with a pastry brush dipped in water or briefly cover the pan and let the steam dissolve the crystals naturally.Using a candy thermometer, continue to boil until 121°C / 249°F.
  2. Meanwhile, whip the egg whites with an electric mixer in a clean bowl on medium high speed until frothy.
    Add in the cream of tartar, and continue to whip until soft peaks form.
  3. Add the remaining 60 grams of sugar and continue to whip until stiff, glossy peaks form.
  4. When the sugar reaches 121°C / 249°F, remove it from heat.
  5. Reduce the mixer to medium low and slowly pour the syrup into the egg whites in a thin stream between the whip and the side of the bowl. Be careful not to splash the hot syrup or your buttercream may form small sugar crystals in it. Return the mixer to medium high, and continue beating until the mixture is fully cooled. About 15 minutes.
  6. Reduce mixer speed to medium and gradually add small amounts of the beurre pomade with a spatula, but only as much as it can be absorbed into the mixture before adding the next amount.
  7. Continue to beat until the buttercream is smooth. About 15 minutes.
  8. As the buttercream solidifies, add in any coloring or flavors that you want, and beat into the mixture for an additional minute.


Chocolate and Vanilla Shortbread Thumbprints

2 Mar

This is one of my favorite cookie recipes. Not only are these cookies simple to make but they are delicious! You can also substitute the chocolate for jam, or substitute the vanilla extract for almond extract. Hope you enjoy.

Makes 36 cookies.


  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup semisweet chocolate chips melted
  • 1-2 teaspoons vegetable oil


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon vanilla extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets.
  3. Melt chocolate in small saucepan with vegetable oil until smooth. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with  chocolate (or jam).
  4. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.