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 12 minutes to 15 minutes until set, the tops should be matte like egg shells. You can test the doneness by touching the tops and seeing if you can wiggle it. If it does wiggle it is underdone and continue to bake for about 2 more minutes. 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.

When filled, you can store them in an air tight container and place in the fridge to allow the filling to meld with the macaron shells (maturing stage for about 24 hours). Before eating, let them stand out at room temperature for the perfect macaron-mouth feel texture for about 5 minutes or so. The macarons should be crunchy, flaky, and chewy at the same time. 

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 & sprinkled 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. =•.•=

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 1/2 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.

Click to Watch Candace Nelson's Frosting Technique

Photo Credit: Cheyenne Kay C.H.M