MFP cookie Swap

Yummy will have to try some of these, thankyou

Not sure how to post a picture, but these were submitted for a bake-off at work and were a hands down favorite. I then made them for a cookie competition with my family for Christmas and they won again!!!

http://thepioneerwoman.com/cooking/2012/04/oatmeal-whoopie-pies/

So yummy!

bump

Bump!

Also- just a quick thanks to all for the recipes- this will help me be the BEST WIFE EVER!!

ETA: Will be back to post one of my own.

bump

Not too sure how many calories are in these, but it's basically sugar waaahh. On the plus side, they're gluten free? hahah
PS, these are litterally so hard to make. So if you want a challenge :flowerforyou:

French Macarons
**Not macarOOn. Those are delicious but COMPLETELY different.

INGREDIENTS
3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g) 1.5 cups if you don't want your cookies too sweet
1 cup almond flour (120 g)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)


RASPBERRY BUTTER CREAM
1/4 cup salted butter (60g)
3/4 cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

METHOD:
Preheat oven to 300F degrees

1) Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.
Eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.
Whip until they form STIFF peaks that stands upright. Think Seattle Space needle. You should be able to turn the bowl upside down without dumping them out.

2) Then add the food coloring to egg whites.
Color does fade as it cooks, so do a shade or two darker than you want them to be.

3) Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those. You want a really fine powder mixture to create a smooth and pretty on top to your cookie.

4) Fold flour/sugar mixture into the egg white mixture.
This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won't have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are. So it can take a few tries to get it right.

**The feet are the little rippled parts of the cookie. Refer to the picture.

5) Transfer batter to a pastry bag.
Pipe out 1 inch rounds on a baking sheet lined with parchment paper.

6) Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!

7) Bake for 12 minutes. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray. If they stick, give them 2 more minutes


These can be filled with any filling of your choice, buttercream, ganache, whatever!
Here's the recipe for raspberry butter cream.

1) Whip butter with an electric mixer until pale and fluffy. Slowly add sugar.

2) Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.

3) Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter)

4) Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!

If not eating right away, keep refrigerated.


I always forget to take pictures of mine because I suck, but this is what they should look like.


Like I said, they're REALLY hard to make. I've made them a ton of times and sometimes I still screw up. Don't give up!

Yummy

i've never eaten a macaron before, but i've always wanted to make them because i love how beautiful they are. and it's just ridiculous how french they look. i mean come on.

I need this.

I'm in the same boat--never had one but find them mesmerizing. I seriously couldn't contain myself while I looked up more macaron pictures.


Anyone willing to take requests and let me live vicariously through your baking adventures?

I've got a tutorial for them stashed away but I haven't gotten up the nerve to try it yet.

Not sure how to post a picture, but these were submitted for a bake-off at work and were a hands down favorite. I then made them for a cookie competition with my family for Christmas and they won again!!!



So yummy!

Fixed it to see pictures of delicious cookies

Thanks! Can you please tell me how to post the picture so I too can post food porn pictures!

Made a yummy chicken pot pie the other night in cast iron skillet and took a picture (not relevant for cookie swap thread but wanted to post it on another thread!)