Macarons vs. Macaroons

So I was researching macarons today and I learned something new =) The main reason people get "macaron" and "macaroon" confused is because they can be used to describe the same cookie. Macaron is the French spelling and macaroon is the English spelling of similar meringue almond cookies. Because the English spelling, macaroon, can also mean the coconut ball cookie, the French spelling, macaron, has been adopted by many. Apparently, macarons are a type of macaroons. But macaroons (the coconut cookie) are not macarons. So either macaron or macaroon is technically correct when describing the meringue almond cookies.

Still very confusing.

Baking Trends - Macarons

Chocolate Macarons with Espresso Ganache

It seems like colorful macarons are a big trend right now. Shops sell beautifully colored cookies stacked up in pretty boxes. Note: these are macarOns not macarOOns (the coconut cookies)...people seem to get the names confused calling both macaroons.

Before baking this recipe I had never had a macaron let alone baked them. It takes a while to make macarons (you have to let them sit for an hour on the baking sheet before going into the oven) but the process isn't that difficult. It is important to pay attention to all the instructions because the cookies are very sensitive. This meant using a scale to weigh out the ingredients instead of just using measuring cups. This ensures that you get the exact right amount of each ingredient. Another weird aspect of making macarons is that you need to "age" your egg whites. This kind of grossed me out, but after you separate the eggs you let the whites sit at room temperature anywhere from 12 to 48 hours. I let mine sit about 16-18 hours. Apparently, this helps the egg whites become more liquidy, yet they will still be safe to eat. Lastly, I used parchment paper to baking my cookies on, but I think I need to invest in silicone baking mats because a lot of my cookies stuck to the parchment and I lost a lot of cookies =(

Chocolate Macarons

Ingredients:

110 gm blanched slivered almonds
200 gm minus 2 tbs confectioners’ sugar
2 tbs cocoa powder
100 gm egg whites (about 4 eggs), aged at room temperature for 12-24 hours
50 gm granulated sugar

Espresso Ganache (see below)

Directions:

1. Put the almonds in the bowl of a food processor and pulse until finely ground. Add the confectioners' sugar and cocoa powder and process until well blended. 
2. In a large bowl use a hand mixer with whisk attachments (you could use a stand mixer), beat the egg whites until they are foamy. Slowly add the granulated sugar and continue beating until stiff peaks form. The egg whites should be smooth and shiny.
3. Add the ground almond mixture to the bowl with the meringue and using a rubber spatula, gently fold mixture until there are no streaks. The mixture should be thick, but should be able to fall in ribbons off your spatula.
4. Line two baking sheets with silicone baking mats (or parchment paper). Transfer the batter to a piping bag fitted with a plain wide round tip (I used a #12 tip). Pipe into small rounds onto the baking sheets (1 or 1 1/4 inches in diameter) leaving about 1 inch inbetween. 
5. Let cookies sit at room temperature for about an hour to develop a hard shell.
6. Preheat the oven to 300˚F. Bake for 9-11 minutes, depending on size. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.
7. Match all the cookies into pairs of equal size. Pipe a layer of ganache onto the flat side of one cookie of each pair. Carefully, sandwich the two cookies together. Continue with the rest of the cookie pairs. Store in an airtight container (can be stored in the fridge for about a week).

Espresso Ganache

Ingredients:

1/2 cup heavy cream
1 tbs unsalted butter
1 tbs granulated sugar
  1/3 cup bittersweet chocolate, finely chopped
  3 tsp espresso powder

Directions:

1. Place the chopped chocolate in a small heatproof bowl.
2. Combine the cream, butter and sugar in a small saucepan over medium heat. Bring to simmer and pour over the chocolate. 
3. Let stand 2 minutes, then whisk gently until chocolate is melted and mixed in. 
4. Add espresso powder and mix until combined. 
5. Let the mixture cool (place in refrigerator to speed cooling) until it is thick enough to pipe.

Quick and Easy Cookies - Snickerdoodles

Cookies!

Snickerdoodles are a quick and easy cookie. I used to make them when I was little. It was always fun to roll the little balls of dough around in the cinnamon-sugar mixture. This recipe is from a cookie recipe book called Cookies Galore. The cookies came out pretty tasty, but I think I prefer mine a little flatter and thinner (I think this is my preference in general for cookies...). I used a tablespoon to measure out the cookies and I think I needed more sugar and cinnamon for the coating.

Snickerdoodles

from Cookies Galore by Jacqueline Bellefontaine

Ingredients:

3/4 cup butter, softened

1 cup granulated sugar

1 egg

1 tsp vanilla extract

2 scant cups flour

1 tsp cream of tartar

1/2 tsp baking soda

Coating:

1 tbs sugar

1 tsp ground cinnamon

Directions:

1. Preheat oven to 400 degrees. Lightly grease two baking sheets.
2. Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Sift the flour, cream of tarta, and baking soda together and blend into butter mixture to form a soft dough.
3. Break off pieces of the dough about the size of a small walnut and roll into balls. Mix the 1 tablespoon of sugar and cinnamon together and roll each ball in the cinnamon sugar. Arrange on baking sheets, allowing room for the cookies to spread.
4. Baking until pale golden, about 8-10 minutes. Transfer to wire rack to cool.

The Search for the Perfect Chocolate Chip Cookie

Not So Perfect Chocolate Chip Cookies

Last summer I made chocolate chip cookies for a going away potluck. They were the best chocolate chip cookies ever! Very thin and crisp around the edges, but soft and chewy in the middle. I wanted to make the cookies again, for the 4th of July, but I couldn't find the recipe! I thought I had used a Martha Stewart recipe so I looked at her website and thought this recipe might be it. Unfortunately, it was not. The cookies didn't spread nearly enough and therefore were much thicker than the cookie I wanted.

There is one more recipe on Martha's website that I'm really, really hoping is the right one. For now, here is the recipe for these chocolate chip cookies...which were good but just not the perfect chocolate chip cookies.

I Couldn't Even Take a Picture Before They Were Gone!

For Karen's birthday bonfire celebration I decided to make Nutella Sandwich Cookies. Everyone I know loves Nutella and these cookies were really yummy! I didn't get a chance to take a picture before the bonfire, which turned out to be a big mistake because they were all gone before I could snap a picture! So, I have the recipe and I will just have to make them again soon....I don't think anyone will mind =)

Mine turned out pretty similar to the original recipe so to see a picture visit Living Eventfully.

Nutella Sandwich Cookie

Ingredients:
1 3/4 cup all-purpose flour
1 tsp baking soda
3/4 tsp salt (I might reduce this to 1/2 tsp)
1/2 cup butter, softened
2/3 cup Nutella
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
2 tsp pure vanilla extract
Sugar for rolling cookies in
Nutella-Chocolate Ganache (see below)

Directions:

1. Preheat the oven to 375 degrees F.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In your stand mixer bowl place the butter, Nutella and both sugars. On medium low speed, cream together mixture for about 3 minutes.
4. Add the egg and vanilla and blend until combined.
5. Mix in the dry ingredients until just incorporated.
6. Chill dough in refrigerator for 30 minutes.
7. Shape the cookie dough into 1 inch, about 1 teaspoon sized round balls.
8. Rolls the cookie balls in sugar and place the cookies on a heavy cookie sheet about 2 inches apart.
9. Place in oven and bake for 6 minutes.
10. Remove from oven and allow to cool on cookie sheet for about 5 minutes.
11. Transfer to a cooling rack to cool completely.
12. Spoon a small amount of the ganache on to the bottom of one cookie.
13. Top off with another cookie and allow to set.

Nutella-Chocolate Ganache

Ingredients:
1/3 cup heavy cream
3/4 cup semi-sweet chocolate chips
1/4 cup Nutella

Directions:

1. In a medium saucepan, heat heavy cream.
2. Put chocolate chips into a medium sized bowl.
3. Remove cream from heat and pour over chocolate chips.
4. Allow to stand for 2 minutes then whisk until smooth.
5. Add in Nutella and mix to combine.