Serves 4 150 g corn flour 8 slices of round panchetta (or prosciutto, or even bacon) 50 g of Tomme de brebis – Tomme is a generic name for a soft or semi-soft cheese. Any mild cheese can be subsitutted 4 Eggs Fleur de sel …
Month: September 2020
Ingredients For the Cookie 100 g egg whites room temperature 3 large eggs 140 g almond flour 1 1/2 cups 90 g granulated sugar just under 1/2 cup 130 g powdered sugar 1 cup 1 tsp vanilla 5mL 1/4 tsp cream of tartar 800mg For the Buttercream 1 cup unsalted butter softened 226g 5 egg yolks 1/2 cup granulated sugar 100g 1 tsp vanilla 3 tbsp water 30mL 1 pinch salt Instructions For the Macarons: Sift the …
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1 large egg yolk, white reserved for another use
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt
- 6 peanut butter chocolate hearts (like Reese’s) or chocolate chips
- Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone mat).
- Stir together the melted butter, sugar, egg yolk, and vanilla extract. Stir very well to combine.
- Next, sprinkle the flour, baking soda and salt evenly over the dough, and stir just to combine.
- Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
- Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
- Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top.
- Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
- After the cookies have cooled for 10 minutes, press a chocolate heart into the center of each cookie. Move the cookies to the fridge (so the hearts don’t melt too much) to set for 30 minutes.
- Bring to room temperature before serving.