Chai Masala Macarons

Because I had a day off and wanted a project. Chai Masala Macarons, with garam masala spices in the cookies and salted caramel as the filling. You get a punch of black pepper to offset the sweetness and the other spices round it up.

Ingredients:
1 cup sugar
1/2 cup water
1/2 cup heavy cream
85g butter, in small cubes
1/2 tea spoon fleur de sel
140g egg whites
90g sugar, two times
160g almond powder
160g icing sugar
1 tea spoon garam masala
gel food coloring
ingredients

***

1. In a large, thick bottom pot, combine the sugar and water. Try to avoid the sugar getting on the sides.
sugar1

2. Turn the heat on medium and let the sugar bubble away. Gently swirl the pan if needed, but leave it mostly alone. It will bubble up and thicken.
sugar2

3. Then it will go from light yellow to amber to copper. The second it reaches copper, remove from the heat.
sugar3

4. Drop in the butter and whisk it in. The sugar will foam and bubble up. Add the cream and whisk it in. Stir in the fleur de sel. Transfer to a heat proof vessel and set aside to cool.
caramel

5. Measure out the rest of the ingredients.
prep

6. For the spices, you want to grind them finely.
spices1

7. But remove the cardamom pods.
spices2

8. In a food processor, combine the almond powder, icing sugar, and spices.
dry1

9. Pulse until blended. Set aside.
dry2

10. In a stand mixer with the whisk attachment, pour the egg whites.
egg1

11. On low speed, beat until foamy. Add the first 90g of sugar. Increase the speed and beat for a further 2 minutes.
egg2

12. When it gets shiny and more opaque, add the remaining sugar. Increase the speed again and beat for an other minute or two.
egg3

13. Add the food coloring of your choice (I used yellow).
egg4

14. Beat until stiff peaks form. Remove from mixer.
egg5

15. Add the dry ingredients to the bowl.
combine1

16. Using a spatula, fold the dry ingredients into the eggs.
combine2

17. Keep folding, from the outside in and going underneath the mixture until it becomes more supple, and ribbons slowly, slowly meld back into the mass.
combine3

18. Transfer to a piping bag. If you have someone to help you have them hold the bag. if not, a mason jar will do.
piping

19. Pipe cookies of about equal sizes on a baking tray lined with parchment paper. Bang tray on the counter top a few times to let air bubbles out. Set aside so the outer shell dries (about 15-30 minutes)
bang

20. Heat the oven to 290F. Bake the shells 15 minutes.
cookies1

21. Allow to cool fully on a cooling rack. Then smear one cookie with caramel and sandwich with another. Transfer, uncovered, to the fridge for 24h. Cookies will keep, covered, for about a week.
assemble

 

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Molasses Cookies

I’m an awesome big sister (or so I keep telling myself) and made the molasses cookies my little brother had been craving for a month or so. Rustic, sweet, soft molasses cookies. Perfect for dunking in milk or tea or coffee.

Ingredients
2 1/2 cup flour
1 tea spoon baking soda
1 tea spoon baking powder
1/2 tea spoon cinnamon
1/2 tea spoon ginger
scant pinch ground cloves
pinch of salt
1/2 cup non salted butter, room temperature
3/4 cup brown sugar
1/2 cup molasses
1 egg
2 table spoon milk
ingredients

***

1. Pre-heat the oven for 350F. Line two baking sheets with parchment paper.
In a bowl, combine the flour, baking soda, baking powder, spices and salt.
dry

2. Combine the butter, brown sugar and molasses in the bowl of a mixer.
sugar1

3. Beat until smooth then add the egg. Beat until combined.
sugar2

4. Add half the flour, mix to combine. Add the milk, mix in and add the rest of the flour until just combined.
combine

5. Portion out (about 1/8 of a cup per cookie) and flatten with the back of a fork.
portion

6. Bake for 15-18 minutes and enjoy.
cookies

Crinkle Cookies

Moist and dense but maybe skirting a little close to the overly sweet side. Excellent to satisfy a chocolate craving however.

Ingredients:
125g 70% dark chocolate
4 table spoon unsalted butter
1 1/2 cup flour
1/2 cup cocoa powder
2 tea spoon baking powder
1/4 tea spoon salt
4 eggs
2 cups sugar
1 tsp vanilla extract
1 1/2 cup mini semi-sweet chocolate chips
1/2 cup icing sugar
ingredients

***

1. In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
dry

2. In a double boiler, melt the 70% chocolate and butter. Stir to combine.
melt1

3. Meanwhile, combine the eggs, sugar and vanilla extract in the bowl of a mixer.
eggs

4. Beat the eggs until light and thick.
eggs2

5. Your chocolate should be melted now. Take off the heat to cool for a minute.
melt2

6. Once the chocolate is no longer scalding, pour it into the eggs with the mixer running on low.
eggs3

7. Add the dry ingredients and stir until just combined.
add-dry

8. Stir in the mini chocolate chips.
Then stick the whole bowl in the fridge for 2 hours.
chips

9. Once your dough has chilled, pre-heat the oven to 325F. Line a cookie sheet with parchment paper.
Spoon out dough and roll between your palms (aim for roughly golf ball sized). Put the powdered sugar in a shallow bowl and Roll in powdered sugar and roll the dough in it. Roll between your palms again to remove the excess.
roll

10. Bake for 13-14 minutes. They will be very soft and look a bit underdone, this is normal.

Allow to cool for 5 minutes on the cookie sheet before moving to a cooling rack. This should be just about enough time to prepare the next batch.
bake

11. Keep in an airtight box (they dry fast). Yields about 30 cookies.
boxed