Lavender&Lemon Macarons

Lavender&Lemon Macarons

 I really love lavender, tranquility and sophisticated aromatic, beautiful purple buds….that stunned me.

I always harvest lavender from my backyard and let them dry in the store room which is cool and dark place before using them. In summer time I used to make lavender lemonade drink to refresh and soothe for a hot day. After I found out that lavender and lemon are good friend, today I match them together again. I made lavender sugar by placing dried lavender in the caster sugar jar and leaving them for a few days to impart the lavender flavor into the macaron shells. I filled macarons with lemon curd (to get rid off some egg yolks).

To prepare egg whites or "liquefied" egg white by placing them in a glass container, cover with plastic wrap, cut a small slit on top and sit them in the fridge for several days to loose their elasticity, allowing them to whisk to a higher volume.

Ingredients

Lavender macaron shells

75 g. "liquefied" egg white in room temperature

50 g. lavender sugar (caster sugar)

135 g.  confectioners sugar

90 g. almond meal

 gel food coloring

Lemon curd

3/4 cup lemon juice

1 tbs lemon zest

1 cup sugar

3 egg yolks lightly beaten

5 tbs butter

Directions

To make lemon curd, place sugar, butter, lemon zest and lemon juice into a sauce pan on medium heat , stirring constantly until sugar dissolves, remove from heat and whisk the egg yolks in, return to low heat and stirring until mixture thickens and coats the back of the spoon, remove from heat, set aside.

To make lavender macaron shells

Preheat the oven to 150C degree.

For more smooth surface of macaron shells, grind almond meal and confectioners sugar together then sift, set aside.

Whisk egg whites, caster sugar and gel food color with standard mixer-whisk until you reach stiff peaks, then gradually add almond meal and confectioners sugar mix, vigorously fold in together until combine and then you need to adjust the appropriate consistency by using baker scraper or flat spatula, press down from the centre to the side of the bowl and scrape the batter from the side of the bowl to the centre then press down again, repeat a few times until you have the right consistency. I just pipe the batter into the baking sheet. It should go flat in about a minute. I used to count when I fold the batter to not more than 50 times or it will over mix.

The consistency of macaron batter should not too runny or too thick, some said"flows like lava"

Line baking tray with baking paper, Pipe macaron batter onto the tray. Firm tap the tray 2-3 times against the workbench after piping to remove any air bubbles. I use a toothpick to coax the larger bubbles to pop. I place some lavender buds on top to remind the people for the ingredients and for decorations.

Let them dry for 30 mins-1 hour, gently tap the centre with your finger, the batter will not stick to your finger, if still not dry, leave it dry for longer.

 Bake for 8 mins then leave the oven door ajar then continue bake for another 5-7 mins.

Once the macaron shells cool, pipe lemon curd on one side of macaron shells, sandwich them together, leave them in the fridge for 1 day before serve.

The most romantic macarons ever for me so far.

Enjoy

IG : PIMMO

Peanut Butter&Chocolate Macarons

Peanut Butter and Chocolate Macarons

I always wanted to make macaron, delicate and adorable sweet. Today it's no, rain no humidity which is macarons enemy, blue and clear sky...it's macaron's day.

For macaron shells I use recipe from one of my Thai favorite blogger Na Pang Pond(น้าปังปอนด์) which this recipe never failed me.

I love white macarons but in the other way they're brown very easily, normally I bake for 8 minutes then reduce the heat down and then bake for more longer to prevent macaron shells going brown. 

To prepare egg whites or "liquefied" egg white by placing them in a glass container, cover with plastic wrap, cut a small slit on top and sit them in the fridge for several days to loose their elasticity, allowing them to whisk to a higher volume.

Macaron Shells

Ingrediens

75 g. "liquefied" egg white in room temperature

50 g. caster sugar

135 g.  confectioners sugar

90 g. almond meal

 white gel food coloring

Chocolate Ganache Filling

50 g. cream

50 g. dark chocolate

Peanut butter (smooth)

Directions

Preheat the oven to 150C degree.

For more smooth surface of macaron shells, grind almond meal and confectioners sugar together then sift, set aside.

Whisk egg whites, caster sugar and gel food color with standard mixer-whisk until you reach stiff peaks, then gradually add almond meal and confectioners sugar mix, vigorously fold in together until combine and then you need to adjust the appropriate consistency by using baker scraper or flat spatula, press down from the centre to the side of the bowl and scrape the batter from the side of the bowl to the centre then press down again, repeat for few times until you have the right consistency, some said "flows like lava" a bit tricky but honestly, I never seen lava or magma before so I just pipe the batter into the baking sheet. It should go flat in about a minute. I used to count when I fold the batter to not more than 50 times or it will over mix.

Line baking tray with baking paper, Pipe macaron batter onto the tray. Firm tap the tray 2-3 times against the workbench after piping to remove any air bubbles. I use a toothpick to coax the larger bubbles to pop. Dust with cocoa powder.

Let them dry for 30 mins-1 hour, gently tap the centre with your finger, the batter will not stick to your finger, if still not dry, leave it dry for longer.

 Bake for 8 mins then leave the oven door ajar then reduce the heat to 130C degrees,  continue bake for more 15-20 mins. 

To make chocolate ganache, place cream and chopped dark chocolate in a bowl, microwave for 1 minute and mix them together, if still lumpy put in microwave again for 10 sec.
Once the macaron shells cool, pipe peanut butter and chocolate ganache on one side of macaron shells, sandwich them together, leave them in the fridge for 1 day before serve.

Enjoy…

IG : PIMMO

Peanut Butter Brownies

In the middle of winter, when it's cold, dark and boring. If I'm not warm by wrapping myself with blanket while watching six packs of Jensen Ackles in "Supernatural", I'll be in the kitchen and baking something to keep me warm.

Brownies is the first choice of mine, quick and easy. My husband loves peanut butter and walnut brownies, I think it's a good match, with a little bit of salty peanut butter, bitter sweet of dark chocolate brownie.....for me...it's perfect!!!!

Ingredients

200 g. dark chocolate 

200 g. unsalted butter

1 cup plain flour

1 1/4 cups sugar

4 eggs

2 tsp vanilla paste

4-5 tbs peanut butter

1/4 cup chopped walnut (smooth or crunchy)

Directions

Melt butter and chocolate together in microwave for 45 sec for the first time then stir to combine if still lumpy, put in microwave again for 10 sec each time, set aside.

In the mix bowl, whisk sugar and eggs together until light and fluffy, add chocolate and butter mixture, stir to combine and then add flour and chopped walnut, mix well.

Pour the mixture in to the baking tray, drop spoon fulls of peanut butter in then use the tip of the knife to drag all over the brownie to swirl peanut butter and chocolate brownie.

Bake for 30 mins maybe shorter or longer depend on the thickness of the brownie. Allow to cool before cut.

Chewy, moist, crunchy, salty, bitter sweet brownies, what else you want....

Enjoy

IG : PIMMO

Orange-Cointreau Cheese Cake (No Bake)

Cheese Cake is one of my hubby's favorite dessert of all time, He prefer no bake cheese cake with the fresh fruit on top like his beloved mum made for hime when he was young.

My cheese cake today, I added Cointreau into the jelly, I adore the sensation of Cointreau, such a fresh tangy and sweet, at home I usually have fruit on the dinner table, every time I want to make some sweet I have to look in the fruit basket before decided what I'm gonna make. Like today, I have some orange and some golden kiwi at home, lemon from the back yard, in my kitchen cabinet also have orange cordial, voila!!! it's perfect to make orange jelly cheese cake.

Ingredients

For the crust

Crackers

Butter

Cheese cake

225g. solften cream cheese

250g. cream

Lemon juice from1 lemon

orange zest from1 orange

1 1/2 tbs gelatin

200g. condensed milk

Orange-Cointreau Jelly

1 cup orange cordial (or orange juice)

2 tbs gelatin

2 tbs Cointreau 

Directions

Grease a springform pan. Using a food processor, process biscuits until fine crumbs then gradually add melted butter and mix to combine. The crust will look like wet sand. Press the biscuit mixture over base and side of prepared pan. Refrigerate for 10 minutes.

To make cheese cake, sprinkle gelatine powder over 5 tbs of water, set the gelatin aside for a few minutes until it swells or “blooms” as it absorbs the liquid, melt the gelatin in a microwave (for about 10 seconds on high) until it becomes translucent, stir until totally dissolved. Set aside to cool.

 Meanwhile using an electric mixer, beat cream cheese until light and fluffy, ass condensed milk  then add orange zest and lemon juice, gradually beat in gelatine mixture until combined. Set aside.

In another bowl whip cream until stiff peaks then slowly add gelatin, wisk to combine.

 Fold in cream cheese mixture then pour mixture into prepared pan. 

Refrigerate at least 3 hours or until it set.

To make jelly topping

In a sauce pan. Sprinkle gelatin powder in to orange cordial, wait until gelatin is blooms, then put on the stove on a low heat, stir well until gelatin dissolves, remove from the heat, add Cointreau and set aside to cool.

Pour orange-jelly on the cool cheese cake, return to refrigerater for an hour, put mandarin, orange, kiwi or any fruit you like, brush with the remaining jelly, if the jelly has gone lumpy, reheat on low heat before use.

Return to refrigerate.

I adore this one so much, I sliced kiwi fruit and placed on top into a flower shape, brush with jelly then return to refrigerate for another hour or until it set. I gave this special one for my hubby's dad.

Enjoy...

IG : PIMMO

 

Orange & Walnut Brownies

I do love brownie, I love crunchy moist and gooey brownie, have it with cold milk or with a cuppa.

Today I have oranges at home and I think I want to add some freshness in to my brownies and add the crunchyness with walnut. 

Ingredients

1 cup plain flour

200 g. dark chocolate

200 g. butter

1 1/4 cups granulated sugar

4 eggs

2 tsp vanilla paste

orange zest from 2 oranges

1/4 cup chopped walnut

2 tbs Cointreau 

Preheat oven to 175C.

Melt butter and chocolate together in microwave for 45 sec for the first time then stir to combine if still lumpy, put in microwave again for 10 sec each time, add orange zest and Cointreau, set aside.

In the mix bowl, whisk sugar and eggs together until light and fluffy, add chocolate and butter mixture, stir to combine and then add flour and chopped walnut, mix well.

Bake for 30 mins maybe shorter or longer depend on the thickness of the brownie.

Allow brownies to cool before cutting.

Ummmmmmm Heavenly

Enjoy xxx

IG : PIMMO

Coffee Meringue Cookies

After I made Pina Colada Tarts last time I have left over egg white and I need to get ride off them that's why I decided to make meringue cookies but I do love to add some coffee flavor in to my meringue cookies to make them more interesting, I remember when I used to work in Bankok there was a lovely coffee shop on the first floor, I used to buy coffee meringue cookies with almond on top for my afternoon sugar rush!!! Today I add hazelnut and almond which I already have in my kitchen.

Ingredients
2 egg whites
1/2 cup caster sugar 
1/8 tsp cream of tartar
pinch of salt
3 tsp instant coffee 
2 tsp hot water
2 tsp Tia Maria or other coffee liqueur (optional)

Yield : 30-40 Cookies 

Directions
Preheat oven to 90C.

Mix instant coffee and hot water, stirring until dissolved, add Tia Maria, set aside.

Beat egg whites and cream of tartar with standard mixer-whisk attachment until reach to soft peaks form, continue to beat and gradually add sugar in, continue beat until reach stiff peaks then fold in coffee mixture.

Line 2 trays with baking sheet, pipe the mixture onto the trays. Place on the top of each cookie a roasted almond and hazelnut.

Bake for 1 1/2 hours, switching the trays in the oven about half way through cooking.

Leave the door ajar and continue bake for another 40 mins or until the cookies completely dried.

Turn the oven off and leave cookies to cool in the oven about 1-2 hours.

Keep the cookies in an airtight container in room temperature for up to 2 weeks.

Enjoy

IG : PIMMO

Pineapple Flowers

I've seen these beautiful pineapple flowers on Martha Stewart's show, she was making humming bird cake and decorated with dried pineapple and it's look stunning. I do love them, easy to make and looks great!

Preheat oven to 150C.

Peel pineapple, remove and discard pineapple eyes then slice very thinly, pat dry with paper towel, transfer them to the baking sheet, if you like to add some color just soak pineapple slice in the food coloring for 10 mins then bake for 30 mins.

After 30 mins pineapple slices will become soft and translucent, transfer to muffin or cupcake mould to create flower shape, bake for another 30 mins or completely dried.

Now dried pineapple flowers are ready to use.