Wednesday, March 19, 2014

French Macarons Using Pasteurized Egg Whites Or From A Carton =•.•=


Yes you can use egg whites from a carton, also known as pasteurized egg whites. You no longer have to separate the yolks from the whites. You no longer have to make flan or try to figure out what to do with those egg yolks. Check it out yo!

Ingredients
:

3/4 cup almond flour
1 cup powdered sugar

1/4 cup OR 60 grams of pasteurized egg whites @ room temperature (I have used Kirkland's, EggLands Best, & Trader Joe's Brand- they have not failed me yet)
2 pinches of salt
1 pinch cream of tartar
1/4 cup granulated sugar

2-3 drops of gel food coloring- optional




Directions:

Important: make sure the measuring cup, mixing bowl & whisk are all oil free, clean, & dry. If not, you can compromise the meringue stage of the egg whites & the whites will NOT whip.

Line a baking sheet with a silicone baking mat or parchment paper.

In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites, cream of tartar & salt & beat the egg whites until foamy; add the granulated sugar and continue beating until egg whites are glossy, fluffy, and hold stiff peaks. 

In a separate bowl, sift together the powdered sugar & almond flour. Next steps are crucial: 
In this step you may add your gel food coloring. Fold the almond mixture into the egg whites, about 30 folds- making sure no traces of egg whites are seen but do not over fold. Spoon a small amount onto the pan making a mound of batter. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter 1 to 2 more times and retest. When batter is mixed enough to flatten immediately into an even disk but does not spread too much, it is ready. DO NOT OVER MIX.

Spoon the batter into a pastry bag fitted with a plain round tip (Wilton's #10). Pipe the batter onto the baking sheet with the tip angled 90 degrees from the silpat. Make sure to leave spaces between each mound of batter. Once you have piped all your macarons. Preheat oven to 310 degrees F. 

Let the trays stand out at room temperature until they form a hard skin and is no longer tacky about 30 minutes to an hour. 

Bake for about 11 minutes to 15 minutes until set, the tops should be matte like egg shells. Note: the bigger the disks the longer it takes to bake. Let the macarons sit on the tray and cool completely before removing.

Remember do not get frustrated. You may watch videos on YouTube so you can be familiar with the above steps or see my other posts about Macarons. 

Suggested fillings: Nutella, Ganache, Cream Cheese, Peanut Butter, Speculoos Cookie Butter, Strawberry Preserves, Melted Chocolate, Melted White Chocolate, Pastry Cream, Fruit, whatever your heart desires.

See all my baking madness on Instagram, #MaedByMaggie, or under my ID: Maggie13Mae



 
You can also make Ice Cream Sandwiches... Sorry for the finger photo bomb. 

God Bless!!!   =•.•=

S'mores: Kraft marshmallow cream, chocolate ganache, Honey graham cracker crumbs (in the shell & sprinkles ontop), Hershey's bar. 

To make the S'mores' shell, I substituted 1 tablespoon almond flour with finely ground graham cracker crumbs. 

To see how I assembled the S'mores Macarons you can visit my Instagram and  watch the 15 second video. =•.•=

Monday, January 27, 2014

Hello Kitty Meringue Pops =•.•=


I stumbled upon http://www.make-fabulous-cakes.com/valentine-meringue-pops.html this site a few years ago and instantly fell in love with how easy and how beautiful the meringues came out. I decided that this year, I will experiment in making them into Hello Kitty shapes. I skipped a few steps by just piping the meringue directly onto the sticks. 


For HK's eyes and noses, I used royal icing shapes I made a while back for my niece's Hello Kitty Sugar Cookies. I drew on her whiskers with edible food writer or you can use a clean artist's paint brush, (dedicated for food only) and black gel food coloring. I also piped on her bow by adding some red food coloring to some of the meringue. 

Visit her blog http://www.make-fabulous-cakes.com/valentine-meringue-pops.html  for the recipe and video. 


I will need to figure out how to make the face smoother. Hastily, I just used a knife to smooth it out. These are pre-baked pictures:


Hope you enjoy making them... I will continue to experiment with different methods and post them when I can on Instagram.   =•.•=
God Bless! --- <3    Maggie13Mae 

Tuesday, October 22, 2013

TWO Cupcakes =^.^=



INGREDIENTS
1/2 beaten egg.  1 TBS Soft Butter.  1 TBS Milk. 1 tsp Vanilla. 2 TBS sugar. 1/4 cup AP Flour. 1 tsp baking powder.

PROCEDURE
•Preheat your toaster oven to 300* . Prepare the cupcake pan with 2 cupcake liners.
•In a measuring cup whisk yolks & sugar until pale yellow, then whisk butter until creamy, add milk & vanilla until incorporated. Then GENTLY mix in all the dry ingredients just until wet. Do not over mix.
•Pour the batter in your cupcake liners (try to make them even). Bake for 13-15 minutes or until you test the cakes with a toothpick & it comes out clean.  Cool them before frosting. 

FROSTING
Vanilla Frosting For 2 or more 
•1/2 cup firm but not cold Butter. 1 cup powdered sugar. 1 tsp Vanilla.
•Whip butter until light & fluffy, add powdered sugar & Vanilla. Whip some more. 

VARIETY add to the batter or to the Frosting
You can add different mix-ins or extracts to make them unique.
Chocolate chips on top before you bake the cupcakes
Crumbled Oreos 
Puréed Strawberries instead of the milk
Peanut Butter

Tuesday, May 28, 2013

Only 2 Vanilla Cupcakes {=^.^=} & Vanilla Frosting

1 egg yolk.  1 TBS Soft Butter.  1 TBS Milk. 1 tsp Vanilla. 2 TBS sugar. 1/4 cup AP Flour. 3/4 tsp baking powder.



•Preheat your toaster oven to 300* . Prepare the cupcake pan with 2 cupcake liners.
•In a measuring cup whisk yolks & sugar until pale yellow, then whisk butter until creamy, add milk & vanilla until incorporated. Then GENTLY mix in all the dry ingredients just until wet. Do not over mix.
•Pour the batter in your cupcake liners (try to make them even). Bake for 13-15 minutes or until you test the cakes with a toothpick & it comes out clean.  Cool them before frosting. 

You can add different mix-ins or extracts to make them unique.


Vanilla Frosting For 2 or more 
•1/2 cup firm but not cold Butter. 1 cup powdered sugar. 1 tsp Vanilla.
•Whip butter until light & fluffy, add powdered sugar & Vanilla. Whip some more. 

You can use egg whites instead... But I had so many yolks (made too many Macarons) I needed to somehow get rid of them... & I don't want to make Leche Flan. 



Thursday, February 14, 2013

Oreos & Hello Kitty & Valentine's Day =•.•=

You can make these anytime. For yourself, for hubsters, girlfriend, boyfriend, kiddos. Anyone!!!

What you'll need:
Cookie cutters
Paring knife or Exacto knife
Sprinkles (hearts, confetti, jimmies) etc.
Oreos or JoeJoes (any variety of colors are fun)

Procedure:
Carefully twist off one side of the cookie sandwich.
Using the cookie with the cream still intact, carefully imprint the cutter into the cream (try not to crack the cookie- be gentle). <\3
Carefully scrape off the unwanted cream away from the intended image.
Carefully lift the cookie cutter.
You may garnish with the sprinkles as pictured or just your imagination.

Notice all the "carefully" words I typed? Have a blessed Valentine's Day!

You can watch this on YouTube or on Vine:
MaggieMae on YouTube
MaedByMaggie on the Vine app.

"We Love HIM because He first Loved us".

Pictures of my Valentine's Day!- Blessed



















Saturday, October 20, 2012

Tutorial for Perfect Hello Kitty Bows =•.•=

Let's cut to the chase. This is a quick post to show you how to make the perfect Hello Kitty Bow by using Wilton's Hello Kitty Cake Pan as a mold. You will also need a microwave safe bowl, small rubber spatula, Wilton Candy Melts, microwave, and a refrigerator or freezer.

When mixing or handling candy melts make sure you do not introduce anything that has water into the candy melt wafers, in doing so, you will ruin the candy; so make sure to wipe your hands, rubber spatula, HK Pan and bowl with a dry cloth or paper towels before proceeding to melt the candy wafers.

1) Pour about 30 pieces of candy melts into the microwave safe bowl.
2) Melt the candy at 15 second intervals and gently stir in between, make sure you do not burn the candy, but should look silky and not clumpy in a spreadable consistency. Do not over mix to prevent adding unnecessary air bubbles to the candy.
3) Spread the melted candy into the well of Hello Kitty's bow and make sure to concentrate on the areas that may need extra strength. Lightly tap the pan to evenly distribute the melted candy and to eliminate bubbles (lightly tap the pan so you do not warp your pretty little cake pan or add permanent dents and dings).
4) Place the pan in the refrigerator or freezer for about 10 minutes until set and solid. 
5) Once the bow is set, carefully tap it out onto your hand and voila. You can now adorn your perfect Hello Kitty Cake.









Friday, November 4, 2011

Ayden's Favorite "Sprinkles" Strawberry Cupcakes Recipe ='.'=

Wow! Has it been that long since my last blog? I've been a bit stressed out lately, acutally. Why? My favorite son's 7th birthday is on Veteran's Day & I have been preparing for it all this time- eeeps. I only have 7 more days. PANIC TIME!





Since this is the month that God has blessed me with my one and only SONshine, Ayden Matthew, I think that it would be appropriate to share Ayden's favorite fruit and/or flavor cupcake. I know, I know spring and summer is over and finding fresh, red-juicy strawberries are tasking, and their scarcity makes them expensive if you ever do find them. But with this recipe, you too are blessed, because you can use fresh or frozen strawberries. If you can puree it then you can make these. Maybe, I should try other fruits and see how they turn out. Mango? Avocado? Hmmmm...



Ayden's Favorite "Sprinkles" Strawberry Cupcakes

Makes 12 cupcakes (adapted from Sprinkles recipe)
FOR THE CUPCAKE:
Ingredients (everything must be ROOM temperature)

  • 1/3 cup strawberry puree (fresh or thawed frozen)
  • 1 1/2 cups all-purpose flour  (SIFT first before measuring)
  • 6 teaspoons All Whites Liquid Egg Whites
  • 1 large egg
  • 1 cup confectioner's sugar
  • 1 tsp vanilla
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 3 tbsp. milk
  • 1 tbsp. sour cream or plain yogurt
  • 1 tsp. pure vanilla extract
  • 1/4 cup unsalted butter
  • 1/4 cup vegetable oil
Preheat oven to 350. Line 12 cup muffin tin with cupcake liners.

In a large bowl, using an electric mixer (medium-high speed) cream butter, oil, & confectioner's sugar, then slowly add all the eggs until light & fluffy. In a small bowl, mix together the milk, sour cream, salt, vanilla, & puree; set aside. Then in another bowl, sift together the flour and baking powder; set aside.

With the mixer on low setting, alternately add the flour mixture & milk mixture until well blended; scraping down sides of the bowl with a spatula, as necessary, DO NOT OVER MIX or you can hand mix until well blended.

Using an ice cream scoop divide batter evenly among prepared muffin cups. Bake until toothpick inserted comes out clean or the tops are just dry to the touch, 21 to 24 minutes, DO NOT OVER BAKE. Cool the cupcakes completely before frosting. Scroll down for the frosting recipe.

Click to Watch Candace Nelson's Techniques







Sprinkles Cupcakes' Strawberry Frosting
Ingredients
  • 1/2 cup frozen whole strawberries , thawed
  • 1 cup (2 sticks) unsalted butter , firm and slightly cold
  • Pinch coarse salt
  • 3 1/2 cups confectioners' sugar , sifted
  • 1/2 tsp. pure vanilla extract
Directions
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Photo Credit: Cheyenne Kay C.H.M