Another year has come and gone and I hope that everyone had a wonderful and relaxing Christmas and New Years. I know, I know, the word relaxation within Christmas holidays for most people doesn’t exist and I can admit that I did my fair share of late nights and running around. However, I can contribute most of those late nights to creating some heavenly treats as gifts to some of my friends and my family. I threw in my ear buds with some great tunes and away I went making a floury and chocolaty mess in the kitchen. Thankfully, I have an incredible space in the home where I live with a nice, big island and a double oven. This definitely helps! As I mentioned in a previously, I had a list made up a while ago of what I wanted to bake, I just had to cut in down a bit from the dozen or so that was on that list! I finally settled on shortbread, chocolate truffles, spiced mocha fudge, peanut clusters and caramel pretzel bark, all of which, I’m proud to say got exceptional reviews
Out of all these little morsels of ooey-gooey tastiness, I still, after more than 20 years, enjoy making my shortbread the most. It’s your basic, simple ingredients – sugar, butter, egg, vanilla and flour, and when they are mixed and baked just right, the first bite is like a party in your mouth!
I had a customer that placed an order for 2 dozen French Macarons – 12 chocolate and 12 salted caramel, and I was thrilled for the opportunity to create these delectable little French almond meringue cookies once again. Basically, these are what kept me up until the wee hours of the morning (which was entirely my own choice). Whipping the egg whites just enough to create that slight peak, then gently folding in the cocoa without over mixing (otherwise you end up with flat and cracked Macaron shells), letting your perfectly round little discs harden just a bit at room temperature before popping them in the oven and keeping a close eye on them so they don’t overbake, which would make them hard and crunchy instead of light and chewy. Messing up on any of these steps is what causes many bakers copious amounts of frustration and a lot of four-letter words! I’ve had the good fortune of not having run into these issues (and hopefully won’t in the future) and having my French Macarons turn out – with a really great review from my friend that ordered them!
I find that the trick to baking the meringues really well is rotating the baking sheet halfway through (I actually do this with all my cookies too). Maybe it’s just me or maybe it really does help, but now that I’m in the habit of doing it, I have to do it all the time! Not all Macarons are going to come out looking the same, some rise a bit more, some spread out a bit less, just remember that if they are still round-ish and not cracked, they’ll most likely have the same texture. In fact, even when using the same recipe, they’ll likely be a tiny bit different each time you make them.
The filling for the Macarons is definitely the easiest part of these little 2-bite slices of heaven. You can use either ganache, butter cream, meringue or jam, which so far, I’ve found that the ganache and butter cream pair the best. Once you place a dollup in the centre of the cookie and gently press the top half on top of it, you have your masterpiece!
Now that a new year is upon us, so is a new year of creations and adventures in the kitchen for me. I am excited and happy to announce that I will be expanding my business and will now be offering Dessert Dutchess packages which will cater to weddings, private parties and corporate events. Please contact me for more details.
I want to thank everyone for following my blog and I welcome your comments as well as suggestions for any baked goodies that you may want to learn more about – which recipe is the best, which to stay away from and why.