In my quest to create the perfect macaron, I’ve been experimenting with a variety of creative and flavorful fillings. The filling is what truly defines the taste of these delicate treats. While many traditional buttercream recipes rely on a cup or two of confectioners’ sugar, I’ve found ways to reduce this sugar content without sacrificing flavor. For the best results, particularly with American buttercream fillings, remember that using high-quality butter is key to achieving a rich, creamy, and delicious macaron filling.
Read MoreMacarons, made with almond flour, and oatmeal raisin cookies made with einkorn flour have more in common than you might think. When baking with einkorn flour, it's important to sift it twice for the best results. Apart from this simple step, these delicious and nutritious cookies are easy to prepare and can be enjoyed just minutes after coming out of the oven.
Read MoreSoft and chewy chocolate chip cookies retain the lovely pink shade of the ruby chocolate callets. Two ways to retain the color are to lower the oven temperature and to only use baking powder as a rising agent.
Read MoreAlmond is a classic flavor and the filling also contains almond flour. Using a high quality almond extract will make the flavor even richer. These lovely almond macarons will brighten any occasion!
Read MoreOrange curd, like lemon and lime curd, isn’t difficult to find in many grocery, health food or even discount stores. I was in TJ Maxx checking out the jams and jellies section, which is nicely stocked throughout the year, when I saw a jar of orange curd and thought it, might make a nice macaron filling. The taste wasn’t as tangy as I thought it would be so adding orange extract was necessary to get a brighter and tangier orange flavor.
Read MoreYou only need a few ingredients but you should get the best type of chocolate that you find appealing. Follow these simple steps and get the ganache that will fill your favorite French macarons.
Read MoreThe macaron saga continues as I want to test the King Arthur “super finely ground” almond flour I’d found for a dollar less at Walmart. I also wanted to try a strawberry buttercream filling because I love strawberries and the idea of a buttercream filling seemed decadent to me.
Read MoreThis easy-to-make pound cake is rich and delicious, just like the one my mom used to bake. I used high-quality, GMO-free imported butter, pure cane sugar, and free-range eggs from chickens that roam outdoors. Using premium ingredients makes a noticeable difference in the aroma and flavor, creating a mouthwatering experience as it bakes and comes out of the oven.
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