By Melissa MortensonIt’s getting close to that time of year where we all gather together and eat! Whether you’re gathering with family members, roommates, or friends, be sure to bring a treat that will clean the plate! French Macarons are a light and delicious dessert that can be made into any flavor you could possibly imagine. Today I will be sharing a recipe with you on how to make Pumpkin Spice Macaroons, just in time for the holiday weekend!
Ingredients: Macaron Shells- 1 cup powdered sugar 3/4 cup almond flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 1/2 teaspoon ground all-spice 2 egg whites 1/4 cup granulated sugar a drop of orange food coloring Pumpkin Cream Cheese Filling- 1/4 cup cream cheese, softened 1/4 cup fresh or canned pumpkin puree Preparation: Line two large baking sheets with parchment paper. Put a master template under the parchment paper or draw about 12 1 1/2-inch circles in rows on the paper, about 1 inch apart. Process powdered sugar, almond flour and all the spices in a food processor until finely ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again. Set the mixture aside. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low and gradually add the granulated sugar, 1 tablespoon at a time. Increase the speed to high and beat until stiff peaks form, about 5 minutes. Sift the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the ingredients are just combined. Add food coloring to tint the batter. Continue to fold the mixture until it has loosened and falls in a ribbon from the spatula. Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers. Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes. This allows the cookies to develop their crusts. Preheat oven to 300F. Bake the macarons for 10 to 12 minutes, until set but not browned. Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down. To prepare filling, combine cream cheese and pumpkin puree, and mix thoroughly. Spoon or pipe a teaspoon of filling onto each of the upside-down cookies. Top with the remaining cookies. Source: http://ohsweetday.com/2014/08/pumpkin-spice-macaron.html?crlt.pid=camp.XtVUHZfVRFp3
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By Melissa MortensonThis past weekend I had the incredible opportunity to visit a close friend in Boulder, CO. All I can say is THE FOOD, so good. Naturally being a foodie, I was extremely overwhelmed with all of the options Boulder had to offer. However, because my dear friend Ellie worked as a barista at a near by café, I decided to focus my post there. Alpine Modern Café is quaint and settled near the mountains in Boulder. I visited the location on Historic Hill near the CU campus. Visiting the café multiple times throughout my weekend stay I enjoyed multiple espresso drinks (cortada, and a maple pecan latte) as well as their quiet meadows herbal tea (chamomile, lavender, lemongrass, lemon verbena, rose petal, mint and sage). I also enjoyed green tea mochi Friday night by the fire on the outdoor patio, as well as a breakfast Panini with tomato, Gouda, egg, and avocado tartine early Sunday morning. It was a sensory stimulating environment with clean lines, white interiors, and modern artwork lining the walls. During the night the café was still, during the day it was bright and bustling, emanating a feeling of warmth. If you ever find yourself in Boulder, stop in at either of their locations, on Historic Hill or Pearl Street, it is no wonder Alpine Modern Café is rated #2 for cafés in Boulder. By Melissa MortensonFrom sweet to savory this little coffee shop and bakery has it all. With a daily changing menu, they’re sure to offer the fresh and locally-sourced ingredients. With two northeast locations, you can grab and go or kick back and enjoy the minimalist design (the interiors are insane). Besides Coffee and Pastries, including B+W Specialty Coffee, Muffins, Scones, Cupcakes, Cookies, Bars, Coffee Cake and any other sweet you could imagine, Empire has Loose-leaf Tea, Gray Duck Chai, Fresh-squeezed juice, and Specialty Sodas as well as Biscuits, Quiche, Sandwiches, Croissants and other savory options. They also cater, and currently on their website have an option to shops pies! (Pumpkin Pie with Candied Pepitas, Salted Caramel Apple Pie, and Bourbon Pecan Pie; Thanksgiving would never be the same). I had the pleasure of visiting the Stinson location it is a converted gas station with a garage door that is rolled open seasonally. I have yet to make it to the new Broadway location, but plan on making the trip soon. With their bright, modern, and cozy aesthetic you too, will not want to leave. A word of advice, try the Café Miel and a slice of Quiche, it’s sure not to disappoint. |
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