French Macarons

For months now I have been researching and planning to French Macarons. Macarons, so delicious and beautiful, yet extremely delicate. If overbeaten by a few strokes, and it's ruined. Done. You must start over. Yet, this was first attempt on this delicate dessert and I must say it's really not as challenging as it's hyped-up to be. If you plan & follow the recipe (and weather), you should do just fine. I'm not going to lie, when they started to form feet in the oven, I was ecstatic! Grinning ear to ear! After all my research I have found, my two favorite resources of information are Not So Humble Pie & Pastry Pal. You can find the links below. As for now, I'll share you the recipe I used from Pastry Pal. Bon appétit!

The final product!

Ingredients:

• 1 c (100g) almond flour, or nut flour of choice
• 1 1/2 c (175g) icing sugar
• 3 large AGED egg whites (about 3-5days stored in airtight container in fridge, make sure to bring to room temperature before you begin)
• 2 tbsp granulated sugar

Recipe:

1. Prepare 2 strong baking sheets with either Silpats or parchment paper
2. Prepare your pastry bag with a plain circular tip (ateco #12 works great!)
3. Sift the icing sugar and almond flour together & any other DRY flavorings or dye. **My almond meal seemed oily, so I put it in the oven at 200F for 30 minutes... before it resembled couscous...literally) If you have about a teaspoon or so remaining in the sieve, discard.
4. In a separate or aluminum bowl, whisk or beat the whites. (At first I started to whip with a whisk, but then my hand got really sore, so I moved on to the mixer)
5. Once the whites start to get meringue-like, sprinkle in the 2 tbsp sugar, it helps stabilize the whites.
6. Continue to whisk! You want a FIRM peak! Without, you will result in a weak, liquid batter. A big no-no!
7. Once that whites have been whipped to a FIRM peak, incorporate the dry ingredients in thirds slowly. 
8. With a rubber spatula, start to fold the dry carefully with the whites. The whites will begin to look broken and deflated, but that's okay. Make sure you do a couple 360 turns with the bowl & be reminded that it's okay if they deflate a bit! You want the batter to resemble a magma-like consistency.
9. Now the fun part! With your prepared pastry bag, fill the macaroon batter carefully and pipe nickel-sized circle a good half inch apart onto your Silpat/parchment paper. Give the pan a good couple of whaps onto your counter to help remove any air bubbles present. 
10. Allow the macarons to rest for about 30-60 minutes to form a skin. if you touch them lightly, not batter should stick to your finger. This is important!
11. Bake baby bake! Bake at 280F for about 19 minutes, one pan at a time. You want to bake them for a tad bit longer because when filled and allowed to rest for 24 hours in the fridge, it's through osmosis that creates a macaron at it's best. Once baked, they should be smooth and have developed feet. 
12. Let rest for a good 30-45 minutes and then flip over to prepare to fill.
13. Pipe or spread your choice of filling (nutella, lemon curd, frosting, ganache, jellys, preserves, even peanut butter!) and sandwich together!
14. You can eat them then and there, but macarons are at their best when allowed to mature for a full 24 hours to let the flavors really mingle and develop. 
15. Enjoy & give yourself a good pat on the back because you deserve it! You have mastered the French Macaron.

In the oven

Preparing to be filled on Silpat

Fresh out of the oven on parchment

My beautiful French Macarons filled with nutella, peanut butter frosting, and berry jams

Not So Humble Pie's Fabulous 'Macaron 101'
http://notsohumblepie.blogspot.com/2010/04/macarons-101-french-meringue.html 

Pastry Pal's 'Master the French Macaron'

http://www.pastrypal.com/2011/01/master-the-french-macaron/ 

New York Bagels

When you think of New York what comes to your mind? The Empire State Building, Ground Zero, Times Square, Central Park, or...... authentic New York bagels? I know I sure do! Ever since I moved from New York, I've been longing for a real New Bagel. No, not the ones at the grocery store or even from the local bakery... but a true BAGEL!  Now, this recipe isn't your regular 2-day process bagel, but one day! That's correct, one day! So, if your longing for a little piece of New York get your flour, poppy seeds, and cream cheese ready to make these marvelous little creations! Bon appétit!




New York Bagels

• 4 c bread flour (I used a mixture between whole wheat & all-purpose...shhhh) plus more for kneading later
• 2 tsp active dry yeast
• 1 1/2 tbsp sugar, honey, brown sugar, or malt syrup (use this for your true New York Bagel flavor)
• 1 1/4 c warm water (if your water is too hot your yeast will die... make sure it's warm)
• 1 1/2 tsp salt
• 1 egg, lightly beaten
• Toppings: fresh garlic, poppy seeds, sesame seeds, cheese, sunflower seeds.... whatever your heart desires!

Now let's get baking!

Directions

• Measure 1/2 c water in a microwavable safe bowl until warm. Add yeast and sugar/malt syrup. DO NOT MIX! Allow mixture to rest for 5 minutes and then stir until dissolved.
• Combine flour and salt in a large bowl & create a well in the center.
• Pour the remaining warm water into the well (you will probably need more...) Your goal is a firm and stiff dough.
• Here comes the fun part, lightly flour a counter top and and knead dough for approximately 10 minutes. You want to add flour to create a nice elastic dough.
• Spray or oil a large bowl and turn dough to coat. Cover with plastic wrap or damp kitchen towel. Allow dough to rise in a warm place for about an hour (my oven has an awesome "bread rising" option) until doubled in size. 
• Punch dough down and allow to rise for an additional ten minutes.
• Divide dough into about 6 equal pieces and shape into a nice smooth dough ball on a floured surface, applying gentle pressure.
• Gently indent dough in the center with finger and stretch the center to create the bagel center & apply on an oiled baking sheet. Or even better, a Silpat.
• After completing all the steps, cover your new bagels with a damp towel and rest for 10 minutes.
• Preheat oven to 425F/220C
• Bring a dutch oven or large pot filled with water to a boil. Add about a tbsp or two of your sugar/honey/barley malt/or brown sugar as well. 
• Reduce heat and add your bagels to the water (about 4 at a time) and simmer for about 1 minute and then flip for an additional minute.
• Remove from water with slotted spoon and place on Silpat/baking sheet.
• Brush egg wash onto bagels and add your choice of topping.
• Bake for 20 minutes, or until golden brown
• Allow to rest, or like me, slice that sucker open & spread on some love!



My first try making bagels....they were delicious!