Strawberry Macarons

Strawberry Macarons

The crisp outer shell and chewy, tender, melt in the mouth centre are the attributes of Macarons that in my opinion make them so addictive. The texture would make anyone with a sweet tooth weak at the knees, not to mention the variety of moreish flavours that tie in with the natural essence of almond; vanilla, chocolate, apple, blueberry, lemon, passion fruit and rosewater the list is truly endless! It was only recently that I jumped on the macaron bandwagon after having my first ever bite on a trip to Paris, after that...there was no turning back. I can now say that I can whip up a delicious macaron…but trust me…it wasn’t always that way.
When I first established that macarons were my new obsession I decided that I HAD to get a recipe and run to the kitchen. After reading it through carefully I began my first attempt. To cut a long story short, it was a disaster! The delicate delights I had tasted in Paris were the sheer opposite of the pancake, shrivelled, disappointments that sat on the greaseproof paper before me. To be honest, I knew I hadn’t followed the techniques in the recipe to the exact requirements but I never thought it would have had such consequences. Not one to be beaten, I researched further into recipes and techniques in the quest to make the perfect macaron. Reading book upon book, blog upon blog I could feel my mouth watering with anticipation. I acquired a list of precise, reliable recipes and knew that there was only one thing left to do before my second attempt…to call up my beloved Gran and get her in tow. As a truly great meringue baker, I decided she was the right candidate for the job considering the similarities in recipes. My Gran was happy to take up the challenge and before I knew it we were both standing in her kitchen, ingredients at the ready and recipe in hand. Blending almonds, blending icing sugar, whisking egg whites, folding mixtures, adding colours…sounds intense doesn’t it? But no, it was relaxing, creative and sensually fulfilling. Before we knew it we had 16 round little blobs piped on prepared baking sheets, keeping their shape and looking hopeful. Fingers crossed we left our wee beauty’s to work their magic in the half an hour they needed to stand. Coming back to see them was sheer delight when they all still stood to attention on the sheets where we had left them, no pancakes like the first time that’s for sure. Our attention was now on the very low heated oven and after 15 anxious minutes our efforts had paid off, 16 perfectly shaped, shiny shells sitting there. There was only one word to describe this moment….’Mmmmmmm’.

ready for the post

If you want to make your own successful macarons, I suggest you trust me and take into account the specific steps in my favourite fruity Macaron recipe below. Nowadays whenever i master a new macaron recipe my Gran is lucky enough to receive some tasters in the post, why don't you show off your new found talents and do the same?

Strawberry Macarons

Makes 8

You will need;
40g ground almonds
60g icing sugar, sifted
1 egg white
25g caster sugar
Pink food colouring

And for the filling;
30g unsalted butter
1.25ml vanilla extract
60g icing sugar, sifted
2 strawberries, hulled and finely chopped

Suggested Equipment;
scales
food processor
sieve
electric whisk
spatula
greaseproof paper
piping bag and nozzle
wire cooling tray


Method
1. To start off place the ground almonds and icing sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl and discard and fine bits of almond left in the sieve. Line a baking tray with greaseproof paper.

the ingredients you should now have to start

2. Place the egg white in a large bowl and whisk until holding soft peaks. Gradually whisk in the caster sugar to make a firm, glossy meringue.

before addition of caster sugar

after addition of caster sugar

3. Whisk in enough food colouring to give a bright pink colour. (when using food colouring for macarons use a gel or powder based colour as liquid based colours can ruin the components of your mixture)

addition of gel based colouring

after whisking

4. Using a spatula, fold the almond mixture into the meringue one third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.

addition of almond mixture one third at a time 

after folding, thick ribbon-like consistency

5. Transfer the mixture into a piping bag fitted with a 1-cm plain nozzle. Pipe 16 small rounds onto the prepared baking sheets. Tap the underside of the baking tray firmly with the palm of your hand to remove any air bubbles. If you have little points on your macarons, dampen your finger and gently smooth them down. Leave the macaroons at room temperature for 30 minutes and preheat the oven to 160oC/ Gas Mark 3.

ready to pipe

6. Bake in the preheated oven for 10-15 minutes. (Check after 5-6mins- if they are over browning, reduce the oven temperature slightly. Check again after 10mins. The macarons are ready when they have a crisp shell and the frilly foot at the base does not wobble when the shells are gently lifted from the paper. If the bases are still soft and sticky, return the trays to the oven for a further few minutes, leaving the door ajar.) Cool for 10minutes then carefully peel the macarons off the baking paper leaving them to cool completely on a wire cooling tray.

after cooked

7. To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy. Gradually beat in the icing sugar until smooth and creamy then fold in the strawberries. Use the buttercream to sandwich pairs of macarons together. Eat and Enjoy.

Note: Macarons will keep fresh refrigerated in an air tight container for up to 3 days. 

Jammy Biscuits

Biscuit definition stated by freeedictionary.com;
1, a. A small cake of shortened bread leavened with baking powder or soda.
    b. A crisp, thin, cracker.
    c. A cookie.

To me a biscuit is more than its definition gives it justice for. It’s a little crunch of relief, a bond in a family, a creative adventure, an accompaniment to hot drinks and a sharing experience between people of all ages. A biscuit for all tastes, wafer, sugar, chocolate, jam filled, cream filled, caramel covered and chewy centred. Who doesn’t love a good biscuit?

my own scrabble, royal icing biscuits

The biscuit fascination all began about 2,300 years ago…just imagine how many biscuits have been consumed in that time, considering I alone could happily munch about 6 in a row (I’m sure a bit more but I dread to count), my guess is a lot! These little crunchy delights were first made in Rome (I’m so glad the Romans shared!) with their name being derived from the Latin word ‘bis coctum’ which means ‘twice-baked’ as biscuits were originally first baked, then dried out in a slow oven. Nice fact of the day eh? When I decided I wanted to try my hand at making a moreish biscuit I  did a wee Google search and trailed through pages and pages of recipes determined to find something creative, interesting and appealing. The problem with me is, I’m a very visual person, if the recipe doesn’t have an eye catching, mouth watering picture there’s a good chance ill skip by it without a second glance.

playing with the cookbook recipes

Luckily for me, I was saved by a friend when she produced a large, hard backed book with the words ‘The colossal cookie cookbook’ scrolled across the front. Jackpot! I was spoilt with choice! Lots of beautiful, colourful pictures filled the pages each looking so irresistible I felt like I could steal a quick bite of the biscuit right there and then. Each taste bud tingling picture was accompanied by its own detailed recipe on how to create this perfect comfort food at home. When the horrible reality hit that I couldn’t get the promised taste of the cookie by just eating the picture (understandable I guess) I began marking pages of recipes I was going to try and before long I was standing in my kitchen. The aromas of jam cookies, chocolate swirls, Viennese fingers and spicy mixed fruit bars filled my flat and most certainly my flatmates nostrils as they conveniently appeared not long after. The verdict was good…well at least that what I assumed as I couldn't quite hear what my flatmates were saying through the continuous mass of biscuit in there mouths! My personal favourite was the jam cookie, a jam centred almond tasting beauty. I wouldn’t recommend this biscuit as a dunking candidate for all you dunkers out there, but I challenge you to try it. It’s a versatile biscuit, can be cut into a variety of fun shapes and filled with a favourite filling of your choice whether that be icings, curds, jams or creams (or one of each if your anything like myself). So, for those of you who cant resist a cookie…I’ve attached this very recipe below with…of course…pictures (I'm afraid there not the best of quality but they give a good guidance on how your cookies should be looking at each step). If you love this recipe like myself and my special wee Gran, pass it on and share it, its perfect for making with children too. But before you run off and fill your own kitchen with that home baked aroma, ask yourself…do you agree that a biscuit is much more than its definition gives it justice for?

Enjoy x

Jam Cookies

Makes 6

You will need;
90 plain flour, sifted
25g ground almonds
60g butter, softened
25g caster sugar
15ml milk
1 egg, beaten
2x15ml strawberry jam or whatever filling you prefer.

Suggested Equipment;
scales
1 large cookie cutter
1 small cookie cutter, both identical
sieve
rolling pin
cling film
greaseproof paper
baking tray

Method
1. It is best to collect all your ingredients at the start of your recipe to ensure you have everything in your kitchen that you need. Once you have done this you should have a work station that looks a little like this. (excluding jam as you can have whatever filling you prefer)

collected ingredients

 2. Place the flour, ground almonds and butter in a mixing bowl and use your hands to rub in the mixture until it resembles fine breadcrumbs.

I cut up my butter to make it easier to work with

the rubbed in mixture

3. Stir in the sugar and milk with a knife, and again using your hands work the mixture together to form a dough.

After sugar and milk has been stirred in

finished dough

4. Wrap your dough in cling film and place in the refrigerator for 20 minutes. (any longer will not do your dough any harm).

ready for the refrigerator 

5. Preheat your oven to 175oC/Gas Mark 4 and line a baking tray with greaseproof paper.

6. Lightly flour a clean surface, roll out your dough and cut out 12 shapes with the large cookie cutter.

Ready to roll

large cookie shapes

Place 6 of the shapes on your pre-prepared baking tray and prick with a fork. With the remaining shapes, cut out their centres using your small cookie cutter, these are going to act as ‘lids’.
Tip: When rolling out your dough it may be easier to roll one half at a time to make it easier to handle. Also ensure you keep turning your dough when rolling to prevent it sticking to your work top.
  

7. Using a pastry brush, coat the large shapes with a small amount of beaten egg. Carefully top with a ‘lid’ ensuring the shapes match up. When complete, brush the whole cookie with more beaten egg and bake for 20 minutes or until golden brown.
Tip: if you don’t have a pastry brush you can use your finger but be gentle to avoid damaging your cookies.

8. When your cookies are ready lift onto a wire rack to cool.

cooked cookies before filling

9. Once the cookies have cooled completely spoon on your filling keeping within the shape in the centre. Eat and Enjoy!!
Tip: If you want you can add an optional sprinkling of icing sugar before you add your filling.

I used strawberry jam, apricot jam and raspberry jam

Note: biscuits will keep fresh in an air tight container for up to 3 days.

Fruit and Nut Cupcakes

Simple pleasures. This is what life should be about. Enjoying time with family and friends, letting your creativity flow, smiling, seeing the good in the bad and most of all enjoying yourself as you do so. When I think back to when I was a little girl, some of my happiest memories I have are baking with my gran; the oldest in the family teaching the youngest. These experiences are some which I will be forever grateful. A favourite recipe of mine was fairy cakes, the little golden brown cakes with a carved centre carefully filled with buttercream and fairy wings attached on top with a light dusting of icing sugar to finish them off.

fairy cake

Looking back now I realise how this recipe was...well…as easy as cake, but to the simplicity and innocence of my child mind, these were a creative work of art, a creative work of art that could take me all night. And yes, my gran would have all the patience of letting me sit and ensure all my fairy wings were symmetrical and perfectly placed in the exact centre of the cake…even if that did mean moving me and all the baking equipment into the living room and sitting me at a mini table so she didn’t have to miss her beloved night time soaps.

It wasn’t long after I had mastered my meticulous fairy cakes that they soon lost their wings. This was through the introduction to a new concoction altogether…ICING!  Runny, tasty, shiny icing. Any colour and every colour, you name it, we had fairy cakes topped in it. The simplicity of water and icing sugar mixed with a little flavouring and any colour taken from the rainbow, to me, we were on another level. Carefully drizzling my little paper encased cakes with all the vibrant colours blew my mind and not only did I get introduced to icing…I had my first experience with ‘hundreds and thousands’ little multi-coloured, sprinkley, sugar balls, that added the finishing touches to my tasty works of art.

tray of cakes for the bake sale

Gran, Myself + Mum at the bake sale

As I grew older I continued to bake with my gran, helping her make baked goods for church and social events. It was, and still is common for tray upon tray to leave her house, the majority lined with literally hundreds of 20p ‘fairy cakes’ all in different flavours and colours.  I was always warned however, that “these cakes are for elderly ladies, they won’t find razzmatazz colours appealing Polly”, the ironic thing being that she was of similar age and she loved bright colours, but the funny bit being that she didn’t view herself as being in this ‘elderly’ age bracket. It was years into our tradition that ‘cupcakes’ became the next big thing; the little mouthfuls of satisfaction that children have been taught for generations. These modern cakes with their beautiful and elegant designs that my gran and I quickly took great joy in imitating. I remember the first bakery I saw them in when I was with my gran, the minute I saw them I was waiting for it, waiting for the comment I knew she was going to make…then it came..”£1.50! £1.50 for a fairy cake!?! Oh they must be having a laugh”. It still puts a smile on my face whenever we see cupcakes together to this day as the prices are always analysed and to be honest…I do completely agree with her. After all, it’s only a bit of flour, sugar, butter and egg. Simple pleasures. Cupcake anyone?

Fruit and Nut Cupcakes

Makes 8

You will need;
75g unsalted butter, softened
75g light brown sugar
100g self-raising flour, sifted
2.5ml baking powder
2 eggs
2.5ml teaspoon almond extract
25g mixed nuts, chopped or blended
40g mixed dried fruit

And for the Buttercream;
225g unsalted butter, softened
375g icing sugar, sifted
7.5ml teaspoon vanilla extract
Food colouring
5ml hot water

Suggested Equipment;
scales
bun tray
paper cake cases
food processor (if nuts are not chopped)
sieve
electric whisk or wooden spoon
wire rack cooling tray
spatula
piping bag and nozzle

Method
1. Collect your ingredients, preheat the oven to 180oC/Gas Mark 4 and line a bun tray with 6 paper cases of any colour or decoration you fancy.

collected ingredients

2. For the cake mixture put the butter, sugar, flour, eggs, baking powder and almond extract in a mixing bowl and whisk just until all the ingredients are incorporated and your mixture is light and creamy.

time to whisk

3.  At this point add in your chopped nuts (I usually do mine in a food processor so there not to big) as well as your dried fruit (currents work lovely but if you’re feeling experimental why not try some dried tropical fruits?) and stir your mixture until it is all evenly combined. Now divide the mixture evenly among the cake cases. (try not to get any on the cake tin or top of the cake cases as this will just burn).

after fruit and nuts are added

ready for the oven

4. Bake your cakes in the preheated oven for 20 minutes until risen and just firm to the touch.

5. After removing them from the oven leave to cool until you are able to handle, then transfer them to a wire rack to cool.

6. For your buttercream put the butter and icing sugar in a bowl and beat with a wooden spoon or handheld electric whisk until smooth and creamy. Add in the vanilla extract.

icing ingredients

after whisking

7. Now add in any colours you may want then beat again until smooth. (if the mixture feels too thick add in a tiny amount of hot water approx. 5ml/1tsp)

I split up my icing to make two different colours

8. Once your cakes are completely cooled, transfer your buttercream into a piping bag and decorate as desired or just smear it on top of your cakes with a knife and enjoy.

Note: Cakes and buttercream are both suitable for freezing individually.