Valentine’s Day Edition: Ladurée French Macarons

Ladurée French Macarons
A few years ago, I posted a recipe for Ladurée macarons that seemed to be a big hit with readers. I thought making a special Valentine’s Day edition would be fun. Same recipe with a cute Valentine’s Day Twist. Just grab some edible markets from Amazon and turn these classic treats into a special Valentine’s Day dessert.

This is a macaron shell recipe from Ladurée — the crème de la crème of macarons in the world! And I whipped up the filling recipe myself…

Makes approximately 50 macarons
Bake at 300F
Macaron Shell Ingredients
2 ¾ cups + 1 tbsp (275 g) fine almond flour
2 cups + 1 tbsp (250 g) confectioners’ sugar (aka powdered sugar)
6 +1/2 egg whites (room temp)
1 cup + 1 tbsp (210g) granulated white sugar
3 drops of whatever food coloring you desire
Directions for Macaron Shells:
1. Combine the ground almond flour and the confectioners sugar in a food processor. Pulse a few times until the mixture resembles a fine powder {do not over mix or you will end up with paste! Nooo!}. Sift through a sieve to remove any lumps.
2. In a large bowl {I use my KitchenAid}, whisk 6 egg whites until foamy. Once they are frothy, add a third of the granulated sugar {precisely 83.3 oz}. Whip until the sugar has dissolved. Add another third of the sugar. Whip for 1 minute. Add the last third of the sugar and whip for one minute. Egg whites should be glossy and hold soft peaks. Using a spatula, delicately fold the almond flour and confectioners’ sugar into the whipped egg whites. In a separate bowl, beat the remaining 1/2 egg white until just frothy. Then add it to the final mixture, folding gently to slightly loosen the macaron batter.
3. If you only want to make one color of macarons, then add your desired food coloring to the batter bowl. If you want multiple colors, divide your batter into separate bowls and add coloring to each. Try not to over mix.
4. Transfer the mixture into a piping bag {you can also use zip lock bags with a cut corner}. Pipe small macaron rounds 1 1/2 inches in diameter onto a  lined baking sheet. I like to line mine with a silpat or this fancy macaron mat. Parchment paper will also do. Lightly tap the tray on the counter to release any air pockets. Allow the macarons to sit uncovered for 10 minutes, so a thin dry coat forms on the top {you should be able to gently touch them without the batter sticking to your finger}. Now they are ready for the oven. Only bake one tray at a time. Bake at 300F for approximately 15 minutes or until they form a smooth shell and little foot.
*You can prepare the next tray while you wait for the first batch to bake.
5. Ok here is where you’ll need to be extra patient. Wait until the macarons have completely cooled before peeling them off the mat. If they stick, they are not ready. * My method {because I’m impatient} to speed things up, try placing the hot baking sheet on top of cold damp dishtowels. This can cut your waiting time in half!
Macaroon Filling Ingredients
8 tbsp jam
4 tbsp soft butter
splash of whipping cream
Fills approximately 50 macarons
{If you want to make different flavors on a smaller scale just measure 2:1 ratio for jam and butter}
Macaron Filling Instructions
Easy part!
1. You can use any flavor you want. For these macarons, I made different flavors for each color — peach, strawberry, blueberry and chocolate. Mmmmm. My friend gave me some amazing homemade jams that I mixed with butter and a splash of whipping cream.  Your measurements will vary depending on how much filling you want for each flavor. Just mix jelly, butter and whipping cream until you reach a semi-solid consistency at room temp. This one is pretty hard to mess up.
*I used Nutella for the chocolate hazelnut filling.
Good luck my friends!
Ladurée French Macarons
Ladurée French Macarons

Vanilla Bean Purple Sweet Potato Creamy Cashew Berry Cake

How about a slice of vanilla bean purple sweet potato creamy cashew berry cake? These cakes are vegan, gluten free, wheat free, refined (cane sugar) free, dairy free, soy free and yes they’re still delicious! Flavor packed little squares! Here is the easier-than-you-think recipe!

Ingredients: 

Crust
6 soft dates (pitted)
3 tbsp cocoa powder
2 tbsp shredded unsweetened coconut
2 tbsp coconut oil
3 tbsp almond meal
1/2 nuts (almonds, peanuts whatever you have)
1/2 cup rolled oats

Bottom Layer
1 cup cashews (soaked in water for 3 hours and drained)
1/2 purple sweet potato (peeled and steamed)
2 tbsp coconut BUTTER (melted)
1 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp rice flour
3 tbsp water

Top Layer
1 cup cashews (soaked in water for 3 hours and drained)
10 raspberries
1 tbsp fresh lemon juice
1 tbsp maqui powder
1 tbsp pomegranate powder
2 tbsp beet (finely shredded)
2 tbsp coconut BUTTER (melted)
1 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp rice flour
3 tbsp water

Directions
Make each layer separately in the food processor (wash the container between each layer). Starting with the crust – throw all ingredients into the processor and blend until a ball is formed. Crust should be pliable and easily to shape without falling apart. Line square glass dish with parchment paper and press the crust into the paper and the edges of the dish. Spread evenly.
Wash out the food processor and blend the first layer ingredients together until smooth and silk. Pour into the dish. Wash and repeat with the second layer.
Place the layered “cheezecake” in the freezer for 3 hours. Cut into squares and top with desired goodies (I used chocolate covered cacao nibs and blackberries). If you want to drizzle it with a magic chocolate sauce shell, mix 1 tbsp cocoa powder with 1 tsp of coconut oil and maple syrup. Serve when cakes are thawed, yet still cold. Like cheesecake.


Oh My Peachy Pie

I promise you I’m not only eating pie (2 pie posts in a row eeek)! My Grandpa has a peach tree in his front yard and the little tree has exploded with peaches this year. I mean LOTS of peaches, about 200+! There are so many peaches that the branches are breaking! So Dan and I have been assigned the task of picking all the ripe ones during our lunch break each day.

Happy to help!
Peach Pie

Crust
2 1/2 cups flour
1 tbsp sugar
1 tsp salt
2 sticks butter, cubed and very cold
1/2 cup cold water, plus more as needed

-Mix flour, sugar, and salt in a mixing bowl.
-Add the cold butter to the flour mixture, shave off thin flakes of cold butter with a knife. Use a pastry cutter to work the butter into the dough until it resembles fine crumbs.
-Add water 1 tbsp at a time. Give the dough a few kneads with your hands so that it forms a rough ball.
-Wrap dough in plastic wrap and chill for one hour in the refrigerator.
-Divide the dough in half and roll out a round sheet for the bottom of the pie. Bake at 350F for 15 minutes.
-Save the rest of the dough for decorating the top of the pie.

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Filling
20 small peaches (or 10 big peaches) skinned and sliced
1 cup sugar
1 tbsp lemon juice
1/3 cup flour
2 tbsp butter
1/4 tsp nutmeg

-Throw all ingredients into a medium sized pot, cooking on low heat.
-Stir until the peaches become soft and sauce begins to thicken.
-After the bottom crust is baked, pour the the filling into the crust until level with the pie dish.
-Place dough on top of peaches. Decorate as desired.
-Bake in the oven at 350F for 20 minutes or until the top crust is golden.
Peach PiePeach PiePeach Pie
^^^Dan Dan my peachy man