French Macarons

I don't really know enough about French or language to know who is right and who is wrong about how to spell macarons, I just know that these don't have coconut in them, so think it's safer to drop the second "o" and not call them "macaroons." I follow David Lebovitz's lead on this one, anyhow.

What I do know is that these are delicious, and I am still figuring out how to make them. This is the first time I've posted my efforts, as nothing before has seemed either good enough or reproducible enough to post about. But this is the 2nd time I've made this and they've worked out, so I think I'm getting the hang of it.

See, I don't have a kitchen scale, and so many of these French macaron recipes only give you weight measurements (well, cuz they're more accurate, can't blame them for that), but I don't have a scale. So, after many a failed attempt, I finally found a measuring cup based recipe that I had decent results with, minding that I didn't use the pre-ground almond flour they sell at Trader Joe's, and instead, grind the almonds up myself with my food processor, then sift out the largest chunks. While adding another step, and another round of dishes, this seems to have done the trick.

Now, I have to say, they are still not perfect. I expect a certain amount of airy nothingness in the middle of my macaron, and a perfect foot (the sort of crumbly looking side of the cookie), which still isn't consistent across all cookies in even the same batch. I think these ones came out just a little too gooey/sticky in the middle, even though I think the tops domed quite perfectly. So many variables!

I will muse for a second on how ridiculous some of the wives tales that surround making macarons have become. Yes, these are some tricky pastries, but I feel like some bakers swear by witch craft and superstitions to get their macarons just right. "Fold in almond flour no more than 20 strokes!" or "leave out on parchment paper 2 hours before baking" and "dance around the smallest one in a counter-clockwise direction 6 times for best results." Ok, I exaggerate. But for any bakers out there who have also tried to master these beauties, and try and get them perfect, mind you, there has got to be some science to it that could make them universally approachable. Then again, maybe they're just meant to be fickle.

If you like macarons, and have a kitchen scale, I highly recommend checking out my friend Risa's blog, Baked Perfection, as she is always coming up with some special new macaron flavor combo. They all look very delicious!

Poached Pear Cupcakes

Last week, I attended Iron Cupcake SF for the second time. So far, both times have been fun, sugar-loaded experiences, and again I took home a prize winner (well, actually I left them all there, in the bellies of the judges). I managed to pull off 3rd place, amongst some steep competition, as well as a duplicate poached pear cupcake entry.

My camera battery died, so my evidence of the event is minimal. There is this one picture Jonathan captured of me holding the tray of contestants.

In any case, there were some very notable entries. Winner was the pumpkin curry cupcake, which was very deserving of the prize. Second came the Chinese 5 Spice chocolate cupcake; a very unique flavor experience. One that didn't win, but I will remember forever was the chocolate raspberry pink peppercorn.

My recipe though, was a combination of a spiced almond cake filled with pureed poached pear and topped with brie frosting. I'm pretty sure this recipe made more than enough pears to fill 12-16 regular cupcakes. (Ok, I don't remember exactly how many it made)

Pears

• 4-6 pears, peeled & cored
• 1 bottle of red, fruity wine
• 1 cup sugar
• 1 cinnamon stick
• 1 tsp lemon peel
• 1 clove

- Combine ingredients and simmer in large pot for 25-40 minutes, until tender.

- Remove pears and cool.

- Reduce wine mixture until syrupy.

- Puree pears with some of the reserved syrup.

Almond Spice Cupcakes

• 3/4 cup flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp clove
• 1/2 tsp salt
• 1/2 cup butter, room temp.
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 3/4 tsp almond extract
• 1/4 tsp vanilla extract
• 1/2 cup buttermilk

- Whisk dry ingredients together in small bowl.

- In separate bowl or stand mixer beat butter & sugar together until smooth.

- Add eggs one at a time until incorporated, scraping down sides of bowl.

- Add extracts.

- On low speed, alternate adding dry ingredients and milk to butter mixture, beginning and ending with dry ingredients, until batter is smooth. Do not overmix.

- Pour into prepared cupcake tin.

- Bake for 20 minutes.

- Remove from pan and Cool.

Frosting

• 1/2 cup butter, room temp.
• 6 oz. brie, rind removed
• 2-3 oz. mascarpone cheese
• 1/2-1 cup powdered sugar

- Beat butter and brie until smooth.

- Add powdered sugar slowly, beginning with half a cup and adding more per your preference.

- Add in mascarpone until just incorporated.

Assemble

- Cut holes in tops of cupcakes and add puree.

- Pipe frosting onto each.

- Garnish with slice of poached pear if desired.

Poached Pear Tart

Wow did my apartment smell good while I was making this! They should make a candle that embodies the smell of pears poaching in a pot of wine, sugar and spices. Or I could just make this all the time...

So I offered this tart up as one of the many pies I'm selling for Thanksgiving this year, but hadn't really decided on a recipe for it yet, just knew it could be done, and that I would do it. So I experimented and came up with this pretty keen combination. I followed a recipe posted on Epicurious fairly closely, but with some modifications. First and fore most, I had created a poached pear crepe last year that had a honey mascarpone filling, so figured I'd work with that some how in the tart. I also love almond and almond flavors, so swapped out the called for pistachios and used almond meal in it's place.

This is what I came up with:

Pastry cream

• 2/3 cup almond meal
• 6 tablespoons sugar, divided
• 1 tbs honey
  
• 1/3 cup milk
• 1 8oz pkg mascarpone cheese
• 4 egg yolks
• 3 tablespoons cornstarch
• 5 tablespoons whipping cream

In medium sized saucepan, place 3 tbsp sugar, almond meal, honey mascarpone and milk and bring to boil. At first, I was concerned about whether or not the cheese would boil or melt, but it worked out just fine. In separate bowl, whisk remaining 3 tbs sugar, yolks, and cornstarch and blend. Gradually whisk 1/2 cup hot milk mixture into yolk mixture. Return to milk mixture and whisk constantly over medium-high heat until mixture boils and thickens, about 1 minute. Remove from heat. Transfer mixture to a bowl; press plastic wrap directly onto surface. Cover and chill. Stir in cream. (Can be made 2 days ahead. Keep chilled.)

Poached pears

• 1/2 bottle fruity red wine (such as Zinfandel)
• 1 cup sugar
• 1 tsp lemon zest
• 1 cinnamon stick
• 1 sage leaf (remove after 10 minutes of boiling, or so)
  
• 4 medium-size firm but ripe pears peeled, with core and stem removed

Add all ingredients to a large pot and bring to simmer. Depending on the ripeness of the pears, simmer for 30 minutes up to 1 hour. Transfer pears to a separate dish and reserve poaching liquid to boil down to a syrup for serving, to reboil more pears later, or to discard. Cool pears to room temperature. (Pears can be prepared 2 days ahead. Cover and refrigerate.)

Crust
• 1 1/2 cups all purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1 large egg yolk

Preheat oven to 375°F. Blend flour, sugar, and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Add egg yolk and pulse until moist clumps form. Press dough onto bottom and up sides of prepared pan tart pan. Freeze crust 15 minutes.

Bake crust until golden brown, about 20 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Let stand at room temperature.)

Once all ingredients are ready, smooth a layer of pastry cream into the pie shell, and top with slices of poached pears in a decorative manner. It is best to pat the pears dry before arranging on the tart. I had the better part of a pear leftover when I was done arranging my tart, but it worked out since I was able to choose only the prettiest pieces of pear to lay on my tart, and will gladly gobble up the rest of the pears, or maybe use them in a recipe in the next day or so. They really are super tasty.

It was shown in the previous recipe that they arranged their pears in a rosette-like formation, which looked very pretty, but I couldn't quite get myself to do it. I just love the fan-like look of the fruit tarts.

Anyhow, now that I've come up with a recipe, I feel better about offering to make them for people's thanksgiving dinners!

Pignoli Cookies

These cookies are one of my favorites. Definitely a treat, these moist, chewy and flavorful cookies are made almost entirely of almond paste. In fact, they could be gluten free if you chose not to use the moderate amount of flour that's suggested in the batter.

These cookies are apparently Sicilian in origin. They are often made around the holidays, but I see no reason to not enjoy them year round.

The recipe is very easy. I used a food processor to make the dough, which made it very easy and quick. Most recipes called for almond paste in a can because it's softer, but I only have access to the tube kind, so my quantities were off by an ounce, but nothing seemed to be ruined because of it.

• 1 (8 oz) Can Almond Paste
• 1/2 C Granulated Sugar
• 1/2 C Powdered Sugar
• 1/4 C Flour*
• 2 Egg Whites (this amount can vary depending on how moist the dough gets. Start with 1 white and only add more if necessary)
• 8 Ounces Pine Nuts
• Extra Powdered Sugar To Finish (I forgot to do that part - woops)

Preheat to 300 F.

In a food processor, pulse the almond paste into small pieces, and add the two sugars and the flour (* recommended, but could make it without). Once those are mixed thoroughly, begin to add the egg whites a little at a time, just until the dough comes together.

I used a small cookie scoop to divvy up the batter. At each spoonful, I tossed it with the pine nuts and placed on a parchment lined cookie sheet. No need to flatten - a sphere of cookie dough will bake into a nicely rounded mound that is super moist and chewy on the inside while crisp outside.

Bake for about 25 minutes until lightly browned. The pine nuts will add such a nice warm and nutty flavor to the already super almondy dough - amazing.

Once they cool, I suppose that's where you're supposed to sprinkle them with powdered sugar. Go for it. I'm sure it's lovely.

I was only able to get about 10 cookies from this recipe, but they are totally worth it.

Rocky Road Cupcakes

Further inspired by a delicious flavor of ice cream, I have been dreaming up the perfect Rocky Road Cupcake recipe for days. After many debates about how to construct it, I decided to do a simple but delicious chocolate cupcake therefore allowing the frosting to fulfill the role of "Rocky Road."

Marshmallows are pretty amazing and are incorporated into some really awesome desserts out there, but I'm not the kind of person you'll find eating Peeps. I have limits. Rocky Road ice cream might be my favorite way to enjoy marshmallows, but I am always game to snack on a rice crispy treat, gobble down a fireside s'more, or scatter mini marshmallows on top of my sweet potato casserole. So it's with this recipe that I'm trying to find a way to put the marshmallows to good use, without them being an overwhelming flavor.

I used my standard chocolate buttercream frosting as a base. For each half a cup of butter, I use 2 1/2 cups of powdered sugar and about 1/4 cup cocoa powder. After creaming the frosting with a little bit of vanilla and milk, I added in mini marshmallows and toasted almonds, both chopped up a little. I let it chill in the fridge, unlike when I usually pipe frosting in which case I let it sit out to soften enough to manipulate. After the cupcakes had cooled, I was able to scoop the chilled frosting with a cookie dough scoop which made the perfect sized ice cream-looking toppings.

My only changes would be to not toast the almonds as it changed the flavor a bit, and I think the raw almond taste is more appropriate. As well, the frosting to cupcake ratio was a bit more than I like. Overall though, the flavor did capture the classic combo.