Tamales are endlessly versatile.  They range from savory comfort food to inventive desserts.  Carrot cake tamales are a perfect example of that creativity. They blend warm spices and sweet carrot cake flavors into tender masa.  Once you make them once you’ll want to make them again.  I’ve made rich chocolate tamales that look like fingers for Halloween. 

While sweet tamales are delicious, I grew up with savory tamales.  We made them from scratch when I was a kid.  My favorite were the beef tamales filled with seasoned taco style beef.  But my new favorite is seasonal pumpkin chorizo tamales to classic. These variations show how one traditional dish can be reimagined in surprising and memorable ways.

What Type of Cornmeal Is Used to Make Tamales?

For authentic tamales, look for masa tamal.  It is a coarser ground corn that makes for a fluffier tamale with a rustic flavor.  You can use masa harina instead of masa tamal.  It makes a smoother and more delicate tamal.  It does require a little more moisture and you will need to do the float test to make sure enough air is incorporated.  I beat mine and then let it set for 10 minutes and checked the consistency.  I wound up adding another 1/2 cup of milk before the dough was ready.

There are three main types of masa harina: white, yellow, and blue.  And those can be organic, tamale, or instant.  Tamale is usually coarser to stay lighter and moister during steaming.  This is the kind I can typically find in my local grocery store.  I did stumble on some blue masa which is always fun because of its blue color. 

White masa harina has the mildest flavor and most delicate flavor of the three.  Yellow has a more pronounced corn flavor.  Blue is nuttier and earthier than all three.  With these differences in flavor you’ll want to select a masa harina that matches your recipe.  Lighter tamales like dessert or chicken would be best made with white or blue.  Yellow masas is perfect for heartier tamales like beef or chorizo.

Preparing the Homemade Carrot Puree

Initially, I toyed with getting some carrot baby food.  Don’t look at me like that.  It’s just carrots and water.  Which is basically what I would make from scratch.  But, since I had carrots that I needed to use, I decided to make homemade carrot puree. 

I had a bag of baby carrots.  I put those in a microwave safe container with about 1/3 cup of water.  Then I put the lid on and microwaved them for 7 to 10 minutes or until they were soft and easy to break in half.  Finally, I pureed the cooked carrots in a food processor until smooth. This homemade carrot puree adds vibrant color, moisture, and natural sweetness to your tamale dough.

Making the Tamale Dough

In a large bowl, combine masa harina, sugar, baking powder, a pinch of salt, cinnamon, nutmeg, and ginger. Mix in the carrot puree, melted butter (or vegetable oil for a dairy-free option), and a splash of vanilla extract. Gradually add warm milk (dairy or non-dairy) and beat until the dough is light, airy, and easily spreadable. The dough should resemble a thick cake batter.

What’s Best for Wrapping and Steaming?

You have several options for wrapping your dessert tamales:

• Corn husks: Traditional, add an earthy flavor, and are easy to fold.
• Banana leaves: Impart a subtle tropical aroma and lend a striking presentation.
• Parchment paper: Convenient and readily available; perfect for dessert tamales.
• Aluminum foil: Seals in moisture well but doesn’t add flavor.

Choose according to your preference and what’s available—there’s no wrong choice for this sweet treat!

Tips for Making Perfect Tamales

• Soak corn husks or banana leaves in warm water for at least 30 minutes before use.
• Spread the dough thinly and evenly for the best texture.
• Don’t overfill; a tablespoon or two of filling per tamale works well.
• Arrange tamales standing upright in the steamer to cook evenly.
• Steam over gentle heat and resist the urge to open the lid too often—this keeps the steam in and ensures fluffy tamales.

Ingredients to Make Carrot Cake Tamale

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Steps to Make These Dessert Tamales

• Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
• Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
• Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
• Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter.  You can put a bit of dough into a glass of water, and it should float.  If it doesn’t float continue mixing and adding milk until it does.
• Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
• Sprinkle the chopped walnuts and raisins down the center.
• Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.

Assembling and Steaming the Tamales

Place a steamer basket upside down in a pressure cooker.  See the notes for traditional steaming instructions.  Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.  Fasten the lid, turn the seal to closed, and cook on high for 20 minutes.  Allow the steam to naturally release.  Tamales are ready when they pull away cleanly from the wrapper and feels set but moist.

Serving and Enjoying Your Carrot Cake Tamales

Serve the carrot cake tamales warm, either straight from the steamer or gently reheated. They’re perfect on their own, or alongside a scoop of vanilla ice cream or a dollop of whipped cream. They’re delicious drizzled with a cream cheese glaze or dusted with powdered sugar. Add a sprinkle of extra cinnamon or a few chopped nuts on top to complete the presentation.

The carrot cake tamale bursts with warm, comforting flavors reminiscent of classic carrot cake. The tender dough is infused with sweet carrot and aromatic spices.  The walnut and raising filling adds a delightful crunch and subtle sweetness. Each bite offers a harmonious blend of moist cake-like texture and the nutty, fruity notes, making for a uniquely delicious treat.

While the tamale itself contains all the carrot cake flavor you can make a cheesecake style filling.  I made a similar cheesecake style filling for my pumpkin cheesecake tamales.  Simply take some room temperature cream cheese and combine it with a 1/2 cup of carrot puree with a little brown sugar and some more gingerbread spice and cinnamon.

Either way you serve these up, carrot cake tamale will be a new hit for your Easter and spring dinners.  But since carrots are available year-round, you can make and enjoy these tamales any time you want!

Carrot Cake Tamales

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

Make your brunch even more memorable with sweet Carrot Cake Tamales. Combining the best elements of dessert and tradition, these tamales are filled with spiced carrot goodness and offer a fun surprise for your guests

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Ingredients

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Instructions

1. Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
2. Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
3. Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
4. Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter. You can put a bit of dough into a glass of water, and it should float. If it doesn’t float continue mixing and adding milk until it does.
5. Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges.
6. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
7. Sprinkle the chopped walnuts and raisins down the center.
8. Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.
9. Place a steamer basket upside down in a pressure cooker. See the notes for traditional steaming instructions. Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.
10. Fasten the lid, turn the seal to closed, and cook on high for 20 minutes. Allow the steam to naturally release. The tamales are done when the dough pulls away cleanly from the wrapper and feels set but moist.
    

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 286Total Fat 13gSaturated Fat 5gUnsaturated Fat 8gCholesterol 18mgSodium 180mgCarbohydrates 41gFiber 3gSugar 14gProtein 5g

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Craving a cookie that’s a little out of the ordinary? Meet Lemon Ginger White Chocolate Chip Cookies! With bright citrus notes, a spicy kick, and creamy sweetness, these cookies are the perfect way to surprise your taste buds. Whether you’re baking for a holiday party or a family gathering, this recipe fits any occasion and promises to impress everyone who takes a bite.

In doing some scrolling, the idea for these cookies came to me.  The pairing of lemon and ginger are so comforting when I’m not feeling well.  It was almost necessary to turn this combination into a cookie.  I thought about using oatmeal as the base, but I had this bag of white chocolate chips on the counter staring at me.  So, I thought, “Why not white chocolate chips?”  They add the creamy sweetness that these cookies needed to be over the top delicious.

What Are White Chocolate Chips?

White chocolate chips are not chocolate, obviously.  They are small, sweet morsels made from cocoa butter, sugar, and milk solids.  They lock the cocoa solids found in milk or dark chocolate. These chips melt smoothly into cookie dough.  They add pockets of creamy sweetness that beautifully balance the tang and spice of this unique recipe.

The Zesty Twist of Adding Lemon Zest

Lemon zest is the outer peel of the lemon that is usually finely grated to release the fruit’s essential oils. Adding lemon zest to your cookie dough infuses the cookies with fresh, vibrant citrus flavor. The zest adds more flavor than adding juice to your cookie recipe.  The essential oils in the zest have more lemon flavor than the juice.  It brightens up the sweetness and adds a layer of complexity that makes each bite refreshing and irresistible.

The Spicy Kick by Incorporating Candied Ginger

Candied ginger, also known as crystallized ginger, is ginger root cooked in sugar syrup and coated with sugar crystals. Most recipes call for chopping it up and mixing it into your dough provides a sweet.  However, in this recipe I combined the candied ginger with granulated sugar making a spicy and sweet ginger sugar.  This spicy burst of flavor pairs perfectly with lemon and the creamy sweet white chocolate chips.

The Sweet Surprise of Mixing in White Chocolate Chips

Just when you think you know what to expect, creamy white chocolate chips melt through the dough.  They add a rich, sweet finish that brings all the flavors in this cookie together. The white chocolate complements the tart lemon and spicy ginger.  The tart lemon elevates the sweetness of the white chocolate.  And the white chocolate cools the spicy ginger flavor in these cookies.

Making Candied Ginger Sugar

Want to add an extra touch of flavor to your cookies? Try making candied ginger sugar! Simply pulse 1/2 an ounce of candied ginger with 1/4 cup of granulated sugar in a food processor until well combined.  Cream this gingered sugar with the rest of your sugars and butter in your favorite cookie recipes for a spicy and warming kick to your cookies.  You can also sprinkle this fragrant sugar on top of cookies before baking for a decorative finish and a little extra zing.  Or, try rimming a glass for a fun and festive margarite like my cranberry margaritas.

Tips for Baking Perfection

Use room temperature butter and eggs for smooth, even mixing.  Most know about brining the butter to room temperature, but some don’t think about the eggs.  Using room temperature eggs is just as important as using room temperature butter when baking cookies. Eggs at room temperature blend more easily into the dough, helping to create a smooth, cohesive mixture and ensuring even texture throughout your cookies.

Don’t overmix the dough.  If you beat the dough too much you run the risk of creating gluten which is great for bread, but not for cookies.  To keep your cookies tender and prevent too much spreading, chill the dough for at least 30 minutes to prevent spreading and help flavors develop.  Finally, as much of a hurry as we are in during the holidays, make sure to bake one sheet at a time in the center of the oven.  Sort of like crowding the pan when you’re deep frying something, crowding the oven lowers the temperature and can affect the time it takes to bake cookies.

Tips for Making Chewy Cookies

Add a little brown sugar to the dough for extra moisture and chewiness.  Another adjustment to the dough is to use a bread flour or an unbleached flour.  The higher protein content makes for a chewier, denser cookie and also helps to prevent spreading. 

Take the cookies out of the oven when the edges are set but the centers still look slightly underbaked.  Just like a steak or a roast, there’s carry over cooking with baked goods, too.  Cookies will continue to cook on the tray which will keep the inside soft and chewy.  Finally, store cookies in an airtight container with a slice of bread to keep them chewy for days.  The bread releases moisture into the container which keeps the cookies from getting hard.

Ingredients for This Lemon Ginger White Chocolate Chip Cookie Recipe

The candied ginger might not be in your pantry.  I had to get little bag from the grocery store, but you should be able to find it at your local grocery store.

Pantry ingredients – shortening, flour, salt, baking soda, brown sugar, granulated sugar, candied ginger, vanilla extract, white chocolate chips

Refrigerator ingredients – butter, eggs, lemon

Step-by-Step Instructions

Preheat the oven to 375 F.  Combine the flour with the baking soda and salt in a medium mixing bowl.  Stir with a whisk until thoroughly combined.  Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.

In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy.  Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.  Add the white chocolate chips last and stir until just combined.  Line your baking sheets with parchment paper or use a silpat baking mat. 

Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet.  Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft.  Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

What to lemon ginger white chocolate chip cookies taste like?

These Lemon Ginger White Chocolate Chip Cookies are sure to be a hit at any gathering.  They have a light lemon flavor that is not overpowering.  Nor is it fake because I didn’t use any lemon extract. Then there’s the creamy white chocolate chips.  And finally, the secret flavor no one will guess.  The ginger!  It is totally unexpected and adds a nice warming, ginger flavor to the cool and crisp cookies.

They are chewy with a little crispness around the edges.  These cookies are rich with the white chocolate chips with a little vanilla and some salt to balance the sweetness.  It also pairs well with the lemon zest, too.  These cookies have all the flavors!  Everyone will be asking for this recipe, so be ready.

Yield: 24

Lemon Ginger White Chocolate Chip Cookies

Cook Time: 20 minutes

Total Time: 20 minutes

Lemon Ginger White Chocolate Chip Cookies combine tart lemon and warm ginger with creamy white chocolate for an irresistible flavor trio. These cookies are a great pick for bake sales, gifting, or simply enjoying with your favorite cup of tea.

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Ingredients

• 7 ounces candied ginger
• 1/2 cup softened butter
• 1/2 cup butter flavored shortening
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups chocolate chips

Instructions

1. Preheat the oven to 375 F.
2. Combine the flour with the baking soda and salt in a medium mixing bowl. Stir with a whisk until thoroughly combined.
3. Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.
4. In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the white chocolate chips last and stir until just combined. Line your baking sheets with parchment paper or use a silpat baking mat.
6. Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet. Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 356Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 43mgSodium 247mgCarbohydrates 50gFiber 2gSugar 27gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Lemon Ginger White Chocolate Chip Cookies: A Sweet and Spicy Delight appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re ready to impress your guests and bring your dessert game to a whole new level, Pistachio Cranberry Macaron are the way to go. These elegant treats combine the luxurious nuttiness of pistachios with the tart sweetness of cranberries.  It’s a flavor pairing that’s both surprising and delightfully harmonious. Whether you’re baking for a special occasion or simply indulging your own craving for something decadent, this recipe is sure to transform your repertoire.

Can you whip egg whites to stiff peaks? Can you process almond meal and powdered sugar together in a food processor? Are you able to pipe circles on a baking sheet? Finally, do you know how to bang baking sheets on a counter? If you say yes to at least two of these, then you can make pistachio cranberry macaron. It’s just that simple!  Trust me on this one.

Why Pistachios and Cranberries?

Pistachios and cranberries are a match made in dessert heaven. The savory, earthy notes of pistachios complement the bright, tangy flavor of cranberries.  This makes each bite a balanced taste adventure. This combination feels festive and sophisticated, perfect for holidays or any time you want your baking to stand out.  And the colors are festive!  Red and green are the epitome of holiday season colors.

The Secret to Perfect Macaron Shells

Achieving that iconic smooth, crisp macaron shell is all about the right ingredients and technique. For this recipe, you’ll use a blend of half almond flour and half homemade pistachio flour.  Almond flour is readily available in most grocery stores.  Heck, even Walmart has it.  And they have their own Great Value brand of almond meal.

The biggest tip for making macaron is controlling moisture and fat in the ingredients.  For example, when you make chocolate shells, you need to find a cocoa powder that has .5g of fat or less.  This is a fun tip I learned when I took the Sur le Table macaron class with Mom.  I learned three tips that day.  The other two I’ll get to later.  The fat content can make for a softer macaronage (batter).  This can result in wrinkled shells.

Homemade Nut Meal or Nut Flour

However, pistachio meal or flour is not as easy to come by.  I’ve used this trick to make a few different kinds of nut meals to make macaron.  My favorite are the Derby pie macaron with pecans in the shells. 

First, freeze the pistachios.  This solidifies the fat in the nuts which prevents pistachio butter from forming when you process the nuts.  We learned about fat earlier.  The same is with cocoa powder as it is with fat in nuts.

Put the nuts in the bowl of a food process with 1 ounce of powdered sugar and process until the pistachios (or nut of choice) is a fine powder.  Make sure to deduct that 1 ounce of powdered sugar from a total of 4 ounces for your recipe.  Add the remaining powdered sugar and almond meal and process until finely ground.  Then sift per the instructions.

Creating the Cranberry Filling

Don’t let leftover cranberry sauce go to waste.  I have turned leftover cranberry sauce into many things including this delicious macaron filling! Simply blend your cranberry sauce until smooth, then whip it with cream cheese, a bit of butter, and powdered sugar.  It makes a silky and tangy buttercream perfect for the earthy pistachio shells. The vibrant color and fruity punch elevate the macaron and make them truly irresistible.

Make Sure Your Ingredients are Fresh

Yes, that includes the egg whites that you will “age” before using.  I was stuck on a particular macaron recipe.  I couldn’t, for the life of me, figure out why they were failing.  I followed all my steps that I have completed repeatedly with success time and time again.  The culprit was old powdered sugar.  It wasn’t even really THAT old, but I guess it was just old enough to prevent the shells from forming.

Weigh Ingredients for Best Success

I highly recommend a kitchen scale if you don’t have one already.  I store mine on it’s side in the cupboard so it doesn’t take up much space at all.  And it’s great for baking macaron and bread.  Though I haven’t quite gotten into bread baking.  One of these days I’ll get organized to try making bread.  I’ve been religiously feeding my starter.

If a macaron recipe has standard measurements like cups instead of ounces or grams, then I move on to the next recipe.  There’s no guarantee that my nut meal or powdered sugar have the same moisture content in summer than it does in winter. 

Keep Moisture at Bay for Perfect Shells

Moisture can make or break successful shells.  And for that reason, when you pipe your shells let them dry out on top.  If you can tap them with your finger and it doesn’t stick, then you’re safe to start baking them.  The dry top forces the batter to push out from the bottom which makes the feet.

“Age” Your Egg Whites

Most recipes say to use aged egg whites for better structure and stability.  I separate the eggs and let the bowl sit on the counter until I’m ready to make the macaron which is usually a couple of hours later.  I also add a little cream of tartar for more stable meringue.  Some recipes call for adding meringue powder, but I haven’t felt the need to use them. 

Creating Perfect Macaronage

This is the last tip I learned about in the cooking class.  Folding the meringue isn’t like folding for a souffle.  You actually want to sort of deflate the meringue but not so forcefully that it overmixes the batter, or macaronage.  The instructor told us to watch the sheen of the batter.  It will be dull for a while. 

When it changes to shiny, that’s when you want to check it frequently.  Lift the spatula.  If the batter flows off the spatula “like lava” then it’s ready.  To me, it’s like pouring conditioner into another bottle.  It’s not so runny like water or soup, but it’s not thick like a quick bread batter.  Like a thick cheese sauce?  I’m trying to think of other analogies.

Use a macaron piping pattern to make sure your shells are roughly the same size.  I have a silicon mat with circles on it, but you can print my template out and put it under your parchment or silpat mat to use for piping.  If there’s little tips even after banging them on the counter, then dampen your finger and press them down.  I usually put decorations like chopped pistachios or crushed dried cranberries on the shells after piping.

Assembly and Decoration

Once your shells are baked and cooled match the shells into pairs.  I do this before filling them.  Then I pipe a generous amount of cranberry filling onto the bottom shell and then put matching shell on top. For an extra touch of elegance drizzle the macaron with white chocolate. Presentation matters, and these colorful macaron are sure to wow your crowd.

Store assembled macaron in the fridge overnight for the best flavor and texture.  They really should rest in the fridge overnight.  This will allow the shells to absorb some of the flavor and moisture from the filling. This makes the shells chewier and more delicious.

With these tips and flavor combinations, you’re ready to elevate your dessert game and treat yourself, and your guests, to the gourmet experience of Pistachio Cranberry Macaron.  Just look at them! That green shell filled with pistachio flavor is the perfect vessel for the sweet tart cranberry buttercream filling. It’s also a good way to use up some of that leftover cranberry sauce from Thanksgiving.

Yield: 18

Pistachio Cranberry Macaron

Cook Time: 18 minutes

Additional Time: 1 hour

Total Time: 1 hour 18 minutes

Enjoy the Pistachio Cranberry Macaron, where traditional French pastry meets the vibrant flavors of pistachio and cranberry. Each bite offers a wonderful mix of chewy texture and refreshing taste, perfect for any dessert table.

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Ingredients

• 2 ounces almond meal
• 2 ounces pistachio meal, or frozen pistachios
• 7 ounces powdered sugar
• 4 ounces egg whites
• 40 grams granulated sugar
• 1/8 teaspoon green gel food coloring
• 4 ounces cream cheese
• 1/2 cup cranberry sauce, or frozen cranberries thawed
• 3 tablespoons butter
• 4 - 5 cups powdered sugar

Instructions

1. Place the almond meal, pistachio meal (or pistachios), and the powdered sugar in the bowl of a food processor and process until the mixture is finely ground.
2. Sift into a large bowl.
3. Place the large pieces in the food processor and pulse until ground.
4. Sift the mixture two more times and set aside.
5. Place the egg whites in the bowl of a stand mixer.
6. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer.
7. Fasten the whisk attachment and beat the mixture on medium speed until foamy.
8. Slowly add the granulated sugar and beat on medium speed until soft peaks form.
9. Increase the speed to high and beat until stiff peaks form.
10. Add 1/3 of the almond mixture into the bowl with the meringue.
11. Fold the ingredients together with a large spatula until incorporated.
12. Add the food coloring and continue folding the almond meal until all the mixture is incorporated into the meringue and then drips slowly off the spatula; like lava flowing.
13. Transfer the batter to a large piping bag fitted with a 1A tip and pipe 1 1/3-inch rounds onto a Silpat covered baking sheet. There are several different templates out there. You can download mine here.
14. Preheat oven to 325.
15. You're going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface.
16. Allow the macaron to rest on the counter at least 30 minutes.
17. Once they've rested and the tops are no longer sticky to the touch, bake at 325 for 9 minutes.
18. Rotate the pans front to back and top to bottom and bake an additional 9 minutes.
19. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn't completely cooked, then continue to cook in 4 to 5-minute intervals until they no longer wiggle.
20. Remove from heat and allow to cool completely before filling.
21. While the macarons cool, make the cream cheese buttercream.
22. Place the cranberries in the bowl of a food processor and pulse until coarsely chopped.
23. Add the cream cheese and process until smooth.
24. Transfer the mixture to the bowl of a stand mixer and add the butter.
25. Beat until smooth.
26. Slowly add the powdered sugar until you reach your desired consistency.
27. Pipe a quarter sized dot of buttercream in the center of the shell. Top with a matching shell. Repeat with remaining shells and buttercream.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 621Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 62mgCarbohydrates 141gFiber 1gSugar 136gProtein 3g

I HIGHLY doubt that.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes:

Christmas Cookies 2025 Wednesday

Peppermint Sugar Cookie Bars

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This holiday season make soft and tasty peppermint studded sugar cookie bars topped with peppermint buttercream and sparkling peppermint sugar on top.

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Penguin Nutter Butter Cookies

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Penguin Nutter Butter Cookies are cute, no-bake holiday treats perfect for parties, dessert trays, and a fun Christmas activity with kids.

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Holiday Sugar Cookie Cups

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Easy holiday sugar cookie cups recipe with soft, bite-sized cookies, vanilla frosting and festive sprinkles. Perfect for gifting or dessert tables.

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Double Chocolate Orange Buckwheat Cookies

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These double chocolate orange buckwheat cookies are rich, nutty, chocolatey with vibrant orange aroma delivering comfort in every bite.

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Easy Gluten Free Molasses Cookies

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Tired of mixing little bits of this & that for a gluten free flour substitute? Then try these tasty Gluten Free Molasses Cookies!

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Christmas Cookie Brownies

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The holidays are not about picking and choosing. Have it all with these Oreo-stuffed, sugar cookie topped, Christmas cookie brownies.

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Chocolate Cherry Bubbles

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These cake-like cookies topped with a chocolate glaze are sure to become a family tradition each holiday season.

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Buttery Oatmeal Raisin Molasses Spice Cookies

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It’s like your favorite oatmeal raisin cookie and your go-to molasses spice cookie decided to team up and become the ultimate cookie duo.

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Browned Butter Chocolate Chunk Candy Cookies

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These browned butter chocolate chunk candy cookies are a wonderful combination of flavors and are the pefect addition to your Christmas cookie recipe collection. 

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The post Elevate Your Dessert Game with Pistachio Cranberry Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Discover the irresistible charm of carrot cake shortbread cookies, where the cozy flavors of spiced carrot cake meet the tender, buttery texture of classic shortbread. If you crave variety, cinnamon shortbread cookies offer a sweet and aromatic addition to your cookie tray, while savory Gruyère and thyme shortbread crackers provide a sophisticated, herby twist.

Carrot cake is one of my favorite cakes.  I love all the spices and flavors packed in those layers.  And those layers usually include a sweet cream cheese filling.  My love for this cake goes back to the first Price Club, now Costco, opened in our area.  They made a carrot cake that was not only moist and delicious, but had a delicious, sweet tart apricot filling in the middle.  It quickly became our favorite cake for all the birthday and holiday parties.

Since I love shortbread cookies almost as much as macaron, I thought I’d turn carrot cake into a delicious shortbread cookie.  The buttery layers with flecks of carrot and all the carrot cake spices make for an unexpectedly delicious cookie perfect for spring.  These cookies have purple carrots in there which adds to the unexpected delight these cookies have.

What are shortbread cookies?

Shortbread cookies are a classic treat originating from Scotland. They are known for their crumbly texture and rich, buttery flavor. Traditionally, shortbread is made with just three ingredients: sugar, butter, and flour. This simplicity allows for the buttery taste to shine, making them a beloved favorite worldwide.  I would recommend using an Irish butter in these cookies.  It has a higher fat content that makes these cookies even more delicious.

Shortbread originated in medieval Scotland as a luxury treat. The name “shortbread” describes the crumbly texture from its high butter content. Initially made with leftover bread dough, bakers began using butter, creating the texture we know today.  They have evolved from medieval biscuit bread to a globally cherished treat, loved for their rich history, cultural significance, and delicious simplicity.

What is carrot cake?

Carrot cake is a moist, flavorful cake that includes grated carrots mixed into the batter. It is believed to date back to the Middle Ages. During this time, sweeteners were scarce and expensive.  This led bakers to use naturally sweet ingredients like carrots to enhance their desserts. The use of carrots in cakes gained popularity in Europe of their ability to retain moisture and add sweetness without the need for large amounts of sugar.

Over time, carrot cake recipes evolved, incorporating various spices and ingredients like nuts that further enhance its flavor. Today, carrot cake is celebrated for its moist texture, aromatic spices, and creamy, sweet tart frosting, making it a popular dessert.

What’s in a carrot cake spice blend?

A carrot cake spice blend is a mixture of warm spices that give the cake its distinctive flavor. There’s always cinnamon which adds a sweet and mildly spicy flavor.  Nutmeg adds a warm nutty flavor.  The cloves bring a robust and aromatic sweetness while the ginger brings a warmth and hint of spice.  All of these combine to make a delicious spice blend that enhances the flavor of the carrots and these shortbread cookies.

Carrot cake spice creates a warm, sweet, and mildly spicy profile that complements the earthiness of carrots.  Pumpkin pie spice shares a similar base of cinnamon, nutmeg, cloves, and ginger.  However, it often incorporates allspice which has a slightly peppery note, enriching the depth and warmth of pumpkin-flavored treats.  Finally there’s apple pie spice which focuses on cinnamon, with nutmeg and allspice as supporting spices which helps elevate the flavors of apples. Occasionally, cardamom is added, which brings an exotic, fragrant touch, perfect for enhancing the cozy and aromatic flavors in apple-based desserts.

Can you add fresh carrots to shortbread cookies?

Yes, you can add fresh carrots to shortbread cookies! The incorporation of freshly grated carrots brings a unique twist to the traditional shortbread cookie.  They add moisture and subtle sweetness while infusing the cookies with a delightful, earthy flavor, much like they do in the infamous carrot cake.  However, you’ll need to ensure the carrots are finely grated and well-drained. Excess moisture from the carrots can affect the texture of the cookies, so it’s important to squeeze out any liquid before mixing them into the dough.  I have an old kitchen towel that I use to squeeze spinach and used it to squeeze out any excess liquid from the carrots.

Ingredients to make your carrot cake shortbread cookies

There are no fancy ingredients in these cookies.  They were invented with simple ingredients and keep that as the base for buttery and crisp cookies.

Pantry ingredients – powdered sugar, flour, vanilla extract, cinnamon, ginger, cloves, walnuts

Refrigerator ingredients – butter, carrots, cream cheese, milk

 Instructions for making perfect shortbread cookies

Start by preheating your oven to 325 F, ensuring it’s ready when you are.  Next, put the butter, powdered sugar, and flour in the bowl of a food processor and pulse until it resembles coarse meal.  Next, add the vanilla extract, carrot cake spices, chopped walnuts, and carrots and process until the dough begins to come together and form a ball.

Turn the dough out onto a floured work surface and knead light until it comes together to form a ball.  Wrap in plastic wrap and refrigerate for at least 30 minutes.  Working with half of the dough at a time, roll the dough out to about 1/4-inch thickness.  Use a biscuit or cookie cutter to cut the cookies out and place them on a silpat or parchment lined baking sheet.

Bake the cookies for 15 to 20 minutes at 325 F until the edges of the cookies have a light, golden brown color.  Remove the cookies from the oven and cool them in the pan for 5 minutes before removing them to a wire rack to cool completely.

Tips for baking perfect shortbread cookies

First, use high-quality butter.  That’s why I recommend an Irish or European butter because it has a high fat content.  If you can’t find a butter that does not have salt, then omit the additional salt.  Next, chill the dough.  Chilling the dough keeps the pastry dough light and crispy and helps the cookies maintain their shape and texture.

Do not overmix the dough.  Doing this can lead to tough cookies. Mix until the ingredients are just combined.  Do not overbake.  Shortbread cookies should be baked until they are just golden around the edges. Remember that cookies have carry over cooking when they come out of oven just like meat does when you remove it from the heat.  Overbaking shortbread cookies can make them dry and hard. 

What do these carrot cake shortbread cookies taste like?

They have perfect layers of shortbread pastry.  These shortbread cookies are tender and lightly crisp.  Just like I like my shortbread cookies.  I don’t like them too crispy because then you get crumbs all over you when you’re eating them. 

 The next thing you taste are all those carrot cake spices!  Oh my.  The warmth and flavor fill your mouth as you bite into the cookie.  You think you’re eating carrot cake but you’re not.  It has the perfect carrot cake flavor.  And then you see the flecks of carrot throughout.  Which are purple and not orange because I used purple carrots for a twist.

I took these to work, and they loved them!  More people than usual grabbed a cookie or two.  I received rave reviews about how delicious they were.  I only hope there’s some left so I can grab myself a couple today.

Yield: 30

Carrot Cake Shortbread Cookies

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

Carrot Cake Shortbread Cookies are the ultimate dessert fusion! Crumbly Scottish shortbread meets the warm, spiced flavors of carrot cake. Perfect for cookie and cake lovers alike!

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5.0 Stars (1 Review)

Ingredients

• 1 cup butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 3/4 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1 cup shredded carrots
• 2 to 3 teaspoons cold water

Instructions

1. Start by preheating your oven to 325 F, ensuring it’s ready when you are. Next, put the butter, powdered sugar, and flour in the bowl of a food processor and pulse until it resembles coarse meal. Add the vanilla extract, carrot cake spices, chopped walnuts, and carrots and process until the dough begins to come together and form a ball.
   
2. Turn the dough out onto a floured work surface and knead light until it comes together to form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Working with half of the dough at a time, roll the dough out to about 1/4-inch thickness. Use a biscuit or cookie cutter to cut the cookies out and place them on a silpat or parchment lined baking sheet.
4. Bake the cookies for 15 to 20 minutes at 325 F until the edges of the cookies have a light, golden brown color. Remove the cookies from the oven and cool them in the pan for 5 minutes before removing them to a wire rack to cool completely.

Nutrition Information

Yield

30

Serving Size

1
Amount Per Serving Calories 90Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 51mgCarbohydrates 8gFiber 0gSugar 2gProtein 1g

Did you make this recipe?

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Wednesday #SpringSweetsWeek Recipes

Spring Sweets Week Recipes 2025

Sweet treats for your spring holiday dinners and family gatherings.

Blueberry Blondies

Photo Credit: www.cindysrecipesandwritings.com

Blueberry Blondies take delicate vanilla blondies and swirls in fresh blueberry jam. A taste of spring in every bite!

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Caramel Twix Apple Dip

Whether it’s game night with friends or a cozy family gathering, this Caramel Twix Dessert Dip is sure to impress.

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Easy Tangerine Cake

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Tangerine Cake is bursting with fresh citrus flavor and has a sweet and tart Tangerine Glaze on top.

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Heart Fruit Skewers #SpringSweetsWeek

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Fruit skewers are always a popular snack.

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Homemade Strawberry Ice Cream

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Creamy and fruity, this homemade strawberry ice cream is easy and tasty with no cooking.  Celebrate spring! 

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Jolene's Recipe Journal

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Lemon Greek Yogurt Bread is a moist, flavorful quick bread that combines Greek yogurt with a bright, citrusy kick.

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Lemon Lush Bars

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These fluffy and creamy lemon lush bars are so good you will find yourself rationalizing that such a light dessert just might be healthy.

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Nutella Stuffed Crescent Rolls

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No muss, no fuss stuffed Crescent Rolls, requiring only 2 ingredients and 15 minutes.

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Sheet Pan Pancakes

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Sheet Pan Pancakes are the easiest way to make pancakes for a crowd!

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The post Carrot Cake Shortbread Cookies are an Unexpected Delight appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Shortbread cookies are one of those holiday traditions when I was growing up.  Mom always made sure we had shortbread cookies to nibble on.  Always the red and black tin of Walker’s Scottish shortbread fingers.  So butter, slightly sweet, and oh so delicious.

I always thought that shortbread wasn’t easy to make.  It was temperamental, required lots of time, and just too difficult for me to try.  Little did I know.  They’re not really any of those things.  Yes, it takes a little time because I like to chill the dough between making it and cutting it out to bake.  But making the dough is easy with a food processor.  Like, super easy.

What are shortbread cookies?

Shortbread cookies are a classic treat that originated in Scotland.  They are known for their buttery, crumbly texture. These cookies typically consist of just a few simple ingredients like butter, sugar, and flour.  You can take the basic base recipe and easily customize it with various flavors and add-ins. The these Sesame Shortbread Cookies, the addition of tahini introduces a unique and nutty taste that pairs perfectly with the traditional shortbread base.

What is tahini?

Tahini is made from ground sesame seeds.  It’s commonly used in Middle Eastern cuisine in recipes like hummus and baba ghanoush.  Tahini has a creamy texture and a slightly bitter, nutty flavor that adds depth to both sweet and savory recipes.

Decorating your cookies with brown vs black sesame seeds

While both brown and black sesame seeds come from the same plant, they offer slightly different flavors that can make a subtle but noticeable difference. Brown sesame seeds have a milder, nuttier taste.  Black sesame seeds have a more robust.  Both sesame seeds make a fun and tasty garnish for your sesame shortbread cookies.  You can roll the log in the seeds before slicing and baking or you can sprinkle them on top if you cut out your shortbread cookies.

The Buttery Base of Shortbread

The key to achieving the perfect shortbread lies in the quality of the butter used.  I like to splurge for a high-quality unsalted butter that is fresh and creamy to enhance the overall taste of the cookies.  I steer towards a Irish butter that I can easily find at my grocery store.  Since this essential ingredient serves as the foundation of the cookie, then it’s perfectly acceptable to splurge on the butter.

Ingredients for these cookies

There are very few ingredients in these shortbread cookies splurging on quality ingredients will make them completely irresistible.

• Butter
• Sugar
• Brown sugar
• Tahini
• Flour
• Salt
• Sesame seeds

Instructions for these cookies

The dough for these cookies is easy to make in the food processor.  That’s why I try to make shortbread cookies at least once a year.  Because they’re easy to whip up and customize.

Preheat the oven to 325 F so it’s ready when you’re ready to bake.  If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.

Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms.  Add the tahini and process until the dough starts to form a ball.  Remove the dough to a worksurface dusted with flour.  Lightly knead to bring the dough together before rolling out into a log.  Roll the log in the sesame seeds and then wrap tightly in plastic wrap.  Refrigerate the dough for at least an hour.

When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds.  You can use a knife, but I like to use some dental floss.  Slide it under the log of dough and then pull the two ends together to slice the dough.  When I slice dough sometimes it mashes making it not round.  With the dental floss I can slice the cookies and keep them round.

Tips for perfect shortbread cookies

First, make sure to use high-quality ingredients.  Since there’s so few ingredients in this recipe, if you use mediocre ingredients the cookies will not turn out well or taste as delicious.  Be sure to use unsalted butter. If you use salted butter, then omit the salt.  I always dice my cold butter before putting it in the food processor.  It makes it easier to process into a coarse meal. 

Chilling the dough for about 30 minutes to an hour before rolling it out can help the cookies maintain their shape during baking. It will also keep the layers buttery and light like a pie crust.  Also, keep a close eye on the cookies while they bake.  They should be a light golden brown around the edges and slightly firm to the tough in the middle.  Finally, make sure to remove the cookies to a wire rack to cool completely.  If you cool them in the pan they will overcook and possibly be dry.

Decorating your shortbread cookies

Personally, I just like the sesame seeds around the edges of these shortbread cookies.  If you slice them thinner, you can make them sandwich cookies with maybe a miso chocolate ganache or a matcha scented white chocolate filling.  Some people drizzle them with chocolate and then sprinkle with sesame seeds. 

You could make a glaze with honey and powdered sugar to top these cookies.  Some simply sprinkle them with powdered sugar for added sweetness.  Finally, you can dip your cookies in a variety of chocolate.  I like the idea of white chocolate with black sesame seeds or decorate them with mini holly leaves and berries for a festive shortbread cookie.

What do sesame shortbread cookies taste like?

These shortbread cookies are nutty and not your typical sweet shortbread cookie.  The tahini doesn’t have sugar in it like peanut butter does.  So they’re on the border of sweet and savory cookies.  They’re nutty from the roasted sesame seeds in the tahini.  And crumbly from the buttery texture typical of shortbread cookies.

If you decorate with sweeter ingredients like chocolate it will change the flavor and experience of these cookies.  Going with some Asian influenced ingredients like matcha leans more towards a savory cookie flavor.  Either way you decorate or serve them up, these sesame shortbread cookies are delicate, buttery, and perfectly nutty.  Perfect for holiday cookie swaps.

Yield: 24

Sesame Shortbread Cookies

Cook Time: 11 minutes

Total Time: 11 minutes

Indulge in a unique and delicious treat with homemade Sesame Shortbread Cookies. Made with tahini and a perfect blend of sweetness, these cookies are sure to satisfy your cravings.

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5.0 Stars (1 Review)

Ingredients

• 1 cup butter
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 cup tahini
• 1 teaspoon salt
• 3 cups flour

Instructions

1. Preheat the oven to 325 F so it’s ready when you’re ready to bake. If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.
2. Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms. Add the tahini and process until the dough starts to form a ball.
3. Remove the dough to a worksurface dusted with flour. Lightly knead to bring the dough together before rolling out into a log. Tightly in plastic wrap and refrigerate the dough for at least an hour.
4. When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds and place on a baking sheet covered in parchment or a silpant mat. You can use a knife, but I like to use some dental floss. Slide it under the log of dough and then pull the two ends together to slice the dough. When I slice dough with a knife sometimes it mashes the dough making it not round. With the dental floss I can slice the cookies and keep them round.
5. Bake the sesame shortbread cookies at 325 F for 11 to 13 minutes or until the bottom is lightly browned. Cool the cookies in the pan for 5 minutes and then move them to a wire rack to cool completely.
   

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 184Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 20mgSodium 152mgCarbohydrates 17gFiber 1gSugar 4gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes:

• Chocolate Covered Cherry Cookies by A Day in the Life on the Farm
• Sandbakkels by Art of Natural Living
• Christmas Shortbread Cookies with Sprinkles by Blogghetti
• Cornmeal Dried Cranberry Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peppermint Candy Sugar Cookies by Hezzi-D’s Recipe Box
• Chocolate Mint Thumbprints by Jolene’s Recipe Journal
• Christmas Wreath Treats by Karen’s Kitchen Stories
• Turtle Cookie Bars by Magical Ingredients
• Welsh Cakes by That Recipe
• Pecan Pie Cookies by The Spiffy Cookie
• Sesame Shortbread Cookies by A Kitchen Hoor’s Adventures

Holiday Cookie Recipes

Holiday cookie recipes great for family gatherings, gifting, and cookie swaps!

Triple Chip Cookies

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Tangerine and Dark Chocolate Macaron

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Pistachio and Apricot Oatmeal Cookies

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Norwegian Pecan Cookies

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Havreflarn Norwegian Oatmeal Cookies

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Gingerbread Cookies

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Macadamia Nut Shortbread Cookies

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Macadamia Nut Butter Crisps

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Key Lime Coconut Thumbprints Are Delicious for Easter

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Irish Shortbread Cookies

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Hazelnut Chocolate Macaron with Dark Chocolate Raspberry Ganache

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Espresso Mocha Macaron with Salted Dark Chocolate Filling

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Empire Biscuits

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Bourbon Pecan Pie Cookies

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Derby Pie Macaron

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Cranberry Almond Oatmeal Cookies

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Brownie Batter Macaron

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Butter Pecan Macaron

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Ultimate Ginger Bourbon Cookies

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Spiced Mincemeat Macaron is the Ultimate Holiday Treat

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Spice up Winter with Hot Cocoa Macaron

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Snowmen Macaron

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Reese's Macaron

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Poppy Seed Shortbread

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Peanut Butter Shortbread Cookies

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Oatmeal Pecan Cookies

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Nastar Cookies

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Hermit Cookies

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Gingerbread Oatmeal Cookies

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Gingerbread Macaron Brown Sugar Cream Cheese Filling

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Gingerbread Macaron

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Easy Peanut Butter Cookies

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Double Ginger Oatmeal Cookies

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Dark Chocolate Graham Crackers

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Cinnamon Toast Macaron

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Cinnamon Pecan Macaron

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Chocolate Mint Linzer Cookies

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Chocolate Gingerbread Crinkle Cookies

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Cardamom Shortbread Cookies

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The post Sesame Shortbread Cookies are a Surprising Combo appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have had hot cocoa macarons on the brain for a while now.  But after taking one of the classes I was a little apprehensive because of the cocoa powder.  There are some cocoa powders that have a higher fat content than others.  Those cocoa powders usually have adverse affects on creating the shells.  So, I was on the fence. 

But you see, I had this container of dehydrated marshmallows that I used to make my peanut butter s’mores cookies.  Since I hate wasting food, I was trying to figure out what to make with those little marshmallow bits.  Then it hit me!  Why not try to put them in a macaron shell for marshmallow flavor?  That would make the best hot cocoa macaron!

What are marshmallows?

I know we’ve all had at least one in our lives.  But do you really know what they are?  They are made with sugar, water, and gelatin that is whipped to create and airy, pillowy sweet treat.  Some are molded into shapes and some are just cut into squares.  I’ve never made marshmallows before, but my sister and mom have made them and say they’re easy but messy to make.  I think the key is to have powdered sugar to keep everything from sticking together.

Believe it or not, marshmallows have been around for thousands of years, with their origins dating back to 2000 BC in ancient Egypt. The ancient Egyptians would combine the syrupy sweet sap of the mallow plant with honey to create a sweet treat reserved only for pharaohs and gods.  This plant is native to Asia and Europe and grows wild in marshes.  Hence the name marshmallow.

French confectioners were introduced to this marshmallow in the 1800s.  They whipped the sap of the mallow root into a fluffy candy mold by hand.  But, as with all things that are delicious, the demand was more than they could keep up with.  Once they found a way to leverage cornstarch to make a mold, they begin experimenting with other ingredients to create a similar effect that would make the process easier and more stable.  Enter gelatin.  The addition of gelatin to the recipe makes the marshmallow more stable for mass production.

This delicious confection arrived in the States in the 1900s and by the time the late 40s came around, a gentleman by the name of Doumak revolutionized the process.  He created an extrusion process that pushes the marshmallows through a tube where they were cut into even pieces and packed for sale.  They skyrocketed into popularity with a plethora of new recipes using these fun treats.

What is hot chocolate?

Hot chocolate is sometimes used interchangeably with hot cocoa, but they’re not necessarily the same thing.  Hot chocolate is just that, warmed chocolate.  The chocolate is shaved and then melted into milk or cream.  Additional sugar isn’t usually added because there’s sugar in the chocolate.  Milk chocolate is typical, but you can use any kind of chocolate. 

You have to love the Mayans.  They invented so many creations that we enjoy today.  Of course, their version of hot chocolate was quite different than ours, but they did ground cocoa seeds and mix that with water, cornmeal, chili peppers, and various other ingredients.  They would pour the mixture back and forth to make a thick foamy drink.  I would imagine it much like whisking cornmeal into a soup or stew to thicken it.  They wouldn’t drink it hot like we do but would drink it cold.

Cortez brought the tools and the ingredients back to Europe with him.  The drink gained popularity with the English court and especially among the Spanish upper class.  They took and concept of the Mayan cocoa drink and morphed it into the drink we know today.  They started serving it warm, adding sugar, and removing the chili peppers.  Interesting that we’re adding chili peppers back like it’s something new!

Hot chocolate vs hot cocoa?

While hot chocolate and hot cocoa are often used interchangeably, there are subtle differences between the two that discerning palates may notice. Hot chocolate is typically made from melted chocolate combined with milk or cream.  This makes for a richer and more decadent beverage.  The fats in the milk or cream and the fats in the chocolate make it silky smooth and incredibly delicious.

Hot cocoa, on the other hand, is made from cocoa powder, sugar, and powdered milk.  This makes for a lighter and more familiar taste. These ingredients also make hot cocoa more portable because there is no concern of the chocolate melting.  You can make hot cocoa with milk or water and it will be creamy and delicious.

Ingredients for the Perfect Batch of Hot Cocoa Macaron

The almond meal might not be in your pantry, but it’s easy to get from your grocery store.  You will probably have to order the dehydrated marshmallow bits if you can’t find them in the stores.  I saw them in a store which is how I found out about them but couldn’t find them again when I needed them.

Dry ingredients – powdered sugar, almond meal, cream of tartar, granulated sugar, instant hot cocoa mix, dehydrated marshmallow bits, meringue powder

Wet ingredients – egg whites, butter, vanilla extract

Mastering the Macaron Shell

I have provided step by step instructions that I believe anyone can follow in this recipe.  And I’ve talked about all the tips and tricks for making perfect shells in my purple people eater macaron post.  If you still have problems with mastering these cookies, please send me a DM on Instagram or send a Gmail to me at AKitchenHoor.  I’m always willing to help troubleshoot shells because once we figure out the problems, you can make them repeatedly without fail.

Assembling and Decorating Your Macarons

Pairing up the shells should be easy.  Especially if you use the template to pipe the shells.  It helps you make them even and approximately the same size so matching up pairs is easy.  I bring all the shells and the piping bag into the living room and set up a workstation.  I pair all the shells together then flip them over in rows and pipe buttercream onto one shell and then sandwich the other on top.  And I get to watch tv while I do all of this. 

Some have dipped or drizzled the top in chocolate and sprinkled with some of the marshmallow bits.  I am not that skilled in melted chocolate.  It’s something I haven’t really taken the time to work on.  You can easily change this up and roll the edges in crushed candy canes for a peppermint hot cocoa macaron.  Include some gingerbread spice for gingerbread hot cocoa macaron.  Include some caramel in the filling and sprinkle with salt for salted caramel hot cocoa.

To transport your delicate macaron, you can purchase some clamshells online.  Just make sure to order the correct size for your cookies.  They’re usually sold in diameter sizes.  If you don’t want to go that route, you can stand then up on their sides in an airtight container.  Packing them close will keep them safe as you carry them to your destination.

Yield: 18

Hot Cocoa Macaron

Prep Time: 30 minutes

Cook Time: 36 minutes

Total Time: 1 hour 6 minutes

Craving something sweet and cozy this winter? Look no further than these rich and decadent hot cocoa macarons. Perfect for snuggling up by the fire!

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Ingredients

For the macaron:

Toggle ingredient group

• 4 ounces almond meal
• 1/2 ounce unsweetened cocoa powder
• 1/2 ounce dehydrated marshmallow bits
• 7 ounces powdered sugar
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams granulated sugar

For the hot cocoa buttercream:

Toggle ingredient group

• 1 cup softened butter
• 2/3 cup powdered sugar
• 1 ounce instant cocoa
• ¼ teaspoon vanilla extract

Instructions

For the macaron shells:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the cocoa powder and marshmallow bits in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
   Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.
   

For the shells:

1. Preheat oven to 325.
2. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
3. Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
   Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
4. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
5. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the Hot Chocolate Buttercream:

1. Beat the butter in the bowl of a stand mixer (or with a hand mixer) until creamy.
2. Add the powdered sugar, cocoa mix, and vanilla extract and stir on slow until the dry ingredients are mostly combined then turn the speed to high and beat until creamy. If the consistency is too thick, then add some whipping cream a tablespoon at a time until it reaches your desired consistency.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 212Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 27mgSodium 93mgCarbohydrates 21gFiber 1gSugar 18gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes

• Maple Browned Butter Snickerdoodles by The Spiffy Cookie
• Eggnog Biscotti by That Recipe
• Almond Flour Cookies by Magical Ingredients
• Snickerdoodle Biscotti by Jolene’s Recipe Journal
• Eggnog Crackle Cookies by Hezzi-D’s Recipe Box
• Coconut & Dried Cherry Chocolate Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Almond Shortbread Cookies by Blogghetti
• Gingerbread Crinkle Cookies by Art of Natural Living
• Hot Cocoa Macaron by A Kitchen Hoor’s Adventures
• Gingerbread Men by A Day in the Life on the Farm

The post Spice up Winter with Hot Cocoa Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love all things ginger and/or gingerbread flavored.  And not just for the holiday season, either.  If people didn’t look at me like I was weird, I’d eat gingerbread snack cake, cupcakes, and cookies year-round.  Yes, there’s gingersnaps, but they’re just not quite the same to me.  They’re not as ginger as I want them to be.

From ginger stir-fry recipes to ginger cookie truffles and gingerbread macaron, there’s 17 recipes that highlight this spicy delicious root.  In the raw form it’s considered an herb, but in the dried form most call it spice.  I just call it a root because that’s what it is.  This recipe pairs two of my favorite things together into one cookie: ginger and bourbon!

What is bourbon?

Bourbon is an American whiskey made predominantly in the southern part of Kentucky.  That’s one of the reasons I’m a bourbon girl!  I was born in Kentucky.  Anyway, what sets bourbon apart from other whiskeys it the “mash bill” or the recipe of grains used to make the whiskey.  For bourbon, it must be at least 51% corn.  It can be more than that, but at the very least it must have 51% corn.

Bourbon must be aged for at least 2 years.  Most are aged between 5 and 12 years, but to be considered a bourbon it has to be aged 2 years.  And it must be aged in new, white oak barrels that are charred on in the inside.  The level of char is ranked from 1 to 4 with 4 being the most charred and producing the most depth of flavor in the bourbon.

The proof must be between 80 and 125 before it’s bottled.  Water can be added to lower the proof for bottling, but nothing else can be added.  Finally, bourbon can be made in other parts of the US, but only those made in Kentucky are labelled with the “Kentucky Straight Whiskey” label.

Bourbon vs Rye vs Scotch vs Whiskey

Just like all squares are rectangles but not all rectangles are squares, all of these are considered whiskey.  It’s a broad term that encompasses bourbon, rye, and scotch.  However, all three of these vary in flavor depending on the grains used, distillation process, and aging techniques. 

Bourbon sweeter flavor profile thanks to being made primarily from corn and aged in charred oak barrels. Rye, on the other hand, tends to be spicier with a drier taste due to its higher rye grain content. Just like Bourbon must have 51% corn, rye must have 51% rye grain. 

Scotch is typically smoky and peaty from the malted barley used.  It hails from Scotland and requires a minimum of three years aging.  There are nuances to Scotch like single malt, single grain, blended malt, etc.  But these cookies are about bourbon and not scotch.

Why is ginger and bourbon a delicious combination?

Because their flavors compliment each other very well!  Ginger brings a spicy, warm flavor to these cookies.  These highlight the sweet and oaky notes of the bourbon.  This makes for a harmonious blend of tastes that tickle your taste buds.

Using fresh ginger adds a sharpness of that cuts through the richness of the bourbon.  The dried ginger brings a mellow heat and flavor that elevates the smoke of the bourbon.  This results in a well-balanced and utterly delicious ginger bourbon cookie.

Ingredients to make these ginger cookies

If you’re not a bourbon drinker, you may need to get some to make these cookies.  But the rest of the ingredients you should have on hand.  They’re pantry staples in our house:

Dry ingredients –flour, baking soda, salt

Flavors – cinnamon, cloves, ground ginger, bourbon, chocolate chips

Wet ingredients – butter, brown sugar, eggs, fresh ginger

Instructions for making ginger bourbon cookies

First, preheat the oven so it’s ready when you are.  Next, combine the dry ingredients with the cinnamon, cloves, and ground ginger in a mixing bowl and stir with a whisk to break up any lumps and thoroughly combine the ingredients.  Set the bowl aside.

Place the butter and brown sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until combined.  Switch to the paddle attachment and add the eggs one at a time before stirring in the molasses, fresh ginger, and the bourbon.

Slowly pour the flour mixture slowly into the bourbon mixture until just combined.  Add the chocolate chips and stir until they are incorporated into the batter.  Scoop by tablespoonfuls onto a baking sheet lined with a silpat or parchment paper.  Bake at 350 F for 12 to 15 minutes or until the edges are lightly golden brown.  Cool the cookies in the pan for 5 minutes then move to a wire rack to cool completely. 

Creative Ways to Package and Gift Your Ginger Bourbon Cookies

I’m a fan of those holiday tins.  I like to recycle tins I’ve received or taken from work after all the treats are gone.  Then I line with fresh parchment and carefully stack the cookies between layers or parchment, so they don’t stick.  Another idea is to place a few cookies in a wide mouth mason jar and tie a ribbon around the lid for a charming and rustic look.

Alternatively, you could stack the cookies in a festive cellophane bag then tie it with a colorful bow for a more polished presentation like they came from a bakery. Finally, try arranging the cookies on a decorative plate and then wrap the plate in colorful cellophane and decorate them with a festive bow on top.

Either way you choose to package these ginger bourbon cookies, make sure to double the batch because you’re family will devour all of them if you don’t.  They have a delicious bourbon flavor, warm ginger two ways, and sweet dark chocolate chips.  They’re a tri-fecta of cookie deliciousness.

Yield: 18

Ginger Bourbon Cookies

Cook Time: 11 minutes

Total Time: 11 minutes

Add some warmth and spice to your winter with these irresistible Ginger Bourbon Cookies.  Made with love and a splash of bourbon, these cookies are sure to be a crowd pleaser.

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Ingredients

• 3 cups flour
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 2 teaspoons ground ginger
• 1 teaspoon freshly grated ginger
• 1 cup butter
• 1 cup brown sugar
• 1 large egg
• 1/2 cup molasses
• 3 tablespoons bourbon
• 1 cup dark chocolate chips

Instructions

1. First, preheat the oven so it’s ready when you are.
2. Next, combine the dry ingredients with the cinnamon, cloves, and ground ginger in a mixing bowl and stir with a whisk to break up any lumps and thoroughly combine the ingredients. Set the bowl aside.
3. Place the butter and brown sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until combined. Switch to the paddle attachment and add the eggs one at a time before stirring in the molasses, fresh ginger, and the bourbon.
4. Slowly pour the flour mixture slowly into the bourbon mixture until just combined. Add the chocolate chips and stir until they are incorporated into the batter.
5. Scoop by tablespoonfuls onto a baking sheet lined with a silpat or parchment paper. Bake at 350 F for 12 to 15 minutes or until the edges are lightly golden brown.
6. Cool the cookies in the pan for 5 minutes then move to a wire rack to cool completely.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 288Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 293mgCarbohydrates 39gFiber 1gSugar 21gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes:

• Christmas Monster Cookies by A Day in the Life on the Farm
• Ginger Bourbon Cookies by A Kitchen Hoor’s Adventures
• Greek Butter Cookies by Art of Natural Living
• Christmas Butter Cookies by Blogghetti
• Red & White Sparkling Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Christmas Tree Sugar Cookies by Hezzi-D’s Recipe Box
• Gingerbread Pizzelles by Jolene’s Recipe Journal
• Swiss Lebkuchen by Karen’s Kitchen Stories
• Chocolate Peppermint Blossoms by Magical Ingredients
• Tea Cakes by That Recipe
• Christmas Magic Cookie Bars by The Spiffy Cookie

The post Ultimate Ginger Bourbon Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

National Chocolate Day is October 28.  What better way to celebrate the day than with some delicious chocolate cookies.  These cookies just happen to have strawberries in them.  This makes them chocolate covered strawberry cookies and oh so delicious.  The pairing of the cocoa powder and chocolate chips with the sweet strawberries makes these cookies irresistible.  They will be the star of your holiday cookie swap! 

History of cookie swaps

Cookie exchanges are slated to go back to medieval times.  The idea being inspired by holiday parties where guests would bring homemade cookies to trade with others at the party.  What started out as a fun event eventually had rules like the types of cookies and quantity making it a little less fun.

In the US, the first mention of a cookie exchange is in the 30s from a newspaper in Syracuse.  And as more and more housewives had access to more ingredients, cookie exchanges gained in popularity.  By the 50s, these swaps were synonymous with holiday parties.  The trend continued through the 60s and 70s and beyond.  The height of popularity came with the invention of the butter cookie tins and the popularity of the basic chocolate chip cookie.

These swaps or exchanges declined probably due to the pandemic.  But there’s no reason that as Covid is less of a threat we can’t enjoy the fun cookie swap or exchange parties today.  Make sure to pick your guests wisely.  I like laidback, easy-going participants who aren’t going to complain about the types and quantities of cookies.  Pick a date that’s not overbooked.  Try a weeknight party for a couple of hours.  That gives plenty of time for mingling and nibbling.

The rules shouldn’t be too restrictive and maybe a sign up sheet could prevent duplicates.  At the very least everyone should bring at least two dozen cookies.  One dozen for snacking and one for swapping.  Everyone should bring their own containers to take cookies home.  And it’s best to have some non-sweet nibbles to avoid a sugar coma.  Some veggies and dip or even hummus and crackers would be great to cut the sugar of all those delicious cookies.

What are the best cookie recipes for holiday cookie parties?

While one might think every cookie recipe would work, there are some tried and true versions that are best suited for exchange parties.  Tried and true recipes like chocolate chip, snickerdoodles, kiss cookies, and thumbprints top the list.  They’re easy to make, loved by almost everyone, and you can customize them for you or your participant’s flavor preferences.

Sugar cookies and gingerbread cookies are great for cookie cutters and fun decorations.  Spritz cookies are perfect for large quantities of cookies for parties and easy to decorate with nonpareils or sanding sugars.   Recipes like crinkle cookies have a good basic recipe you can customize and they look so pretty with the powdered sugar coating.

Whatever cookie you choose, make sure it’s a cookie recipe that is easy and delicious.  You don’t want to deal with specialty ingredients, complicated steps, or have cookie fails.  Stick to the classics and tried and true recipes for your cookie exchange.

Ingredients for these chocolate covered strawberry cookies

• Pantry – sugar, brown sugar, vanilla extract, flour, cocoa powder, baking soda salt, chocolate chips
• Refrigerator – butter, eggs, strawberries

Instructions for these chocolate cookies

Preheat the oven while you prepare the dough.  Make sure all the ingredients are at room temperature to ensure the best results for this cookie recipe.  Adding cold eggs to warm butter will cause the butter to harden and not blend with the rest of the ingredients.

Cream the butter and the sugars together until they’re creamy then add the eggs one at a time beating after each of the eggs.  Then add the vanilla extract and beat again. 

Combine the flour with the baking soda, cocoa powder, and salt.  Stir with a whisk before adding to the butter mixture.  Add the flour mixture a third at a time stirring after each addition taking care not to overbeat the cookie dough.  Finally, fold in the strawberries and the chocolate chips. 

Drop by tablespoonfuls onto a silpat lined baking sheet or onto parchment paper.  Bake at 350 F for 12 to 15 minutes or until the cookies are lightly browned around the edges and the center is slightly firm to the touch.  Cool on a wire rack before storing in an airtight container until it’s time for the party.

Tips for Perfecting Your Cookies

Make sure the oven temperature is accurate.  Over time, the temperature is not as accurate.  Check yours with an oven thermometer.  There are several kinds out there and they’re not very expensive.  Next, make sure the ingredients are at room temperature.  Adding a cold egg to the softened butter can make for an uneven batter and could make the cookies take longer to bake.

Whisk your dry ingredients together.  Gone are the days of needing to sift your ingredients together.  However, sifting didn’t just remove the lumps from flour, but also allowed us to thoroughly combine the dry ingredients.  In lieu of the sifter, I stir mine with a whisk thoroughly to make sure everything is completely mixed before adding the dry and wet ingredients together.  You could get pockets of flour, baking powder, or salt if you don’t mix them well.

Tips for storing and sharing your cookies for a holiday swap

To ensure your chocolate covered strawberry cookies stay fresh and delicious for your holiday swap, it’s essential to store them properly. Once cooled, store the cookies in an airtight container at in the fridge for up to a week. Since the strawberries are fresh, I wouldn’t leave them out at room temperature.  But make sure the container is airtight so the cookies don’t dry out.  For longer storage, you can store the cookies in a freezer-safe container or bag for up to three months.

To share your cookies at a holiday swap, consider packaging them in festive boxes or tins, tying them with a ribbon, or placing them in clear bags with a decorative twist tie.  There are so many holiday containers out there every year it’s difficult not to serve them up in a seasonal container.  I like to save those butter cookie tins and use them at cookie swaps the following year.

What do these chocolate covered strawberry cookies taste like?

I think these Chocolate Covered Strawberry Cookies are my new favorite cookie.  They’re slightly crisp on the edge, nice and chewy in the middle, gooey with melted chocolate chips, and have a nice surprise with the bits of strawberry.  See what I mean?  I just know these are going to be your new favorite cookie, too.

Just grab a glass of milk, a small stack of these and you can easily welcome the holidays in your kitchen with these cookies and all the other exchange cookies you bring home from the party.  Just make sure you have enough to share with your family.  Or hide them in the back of the fridge and sneak them for yourselves.

Chocolate Covered Strawberry Cookies

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 25 minutes

Get ready to impress with our homemade chocolate covered strawberry cookies, the perfect addition to any gathering or gift for that special someone.

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5.0 Stars (1 Review)

Ingredients

• 1 cup butter
• 1 1/4 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/3 cups flour
• 2/3 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup diced, fresh strawberries
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350.
2. Place the butter, sugar, and brown sugar in the bowl of a stand or large mixing bowl. Beat on medium speed until incorporate. Increase speed to medium-high and beat until light and fluffy. Add the eggs, one at a time, and the vanilla; mixing between each addition.
3. Combine the flour, cocoa powder, baking soda, and salt in a large mixing bowl. Take two tablespoons of the flour mixture and toss it with the strawberries. Set aside.
4. Add flour mixture to the butter mixture, one third a time, and stirring lightly between each addition.
5. Fold in the strawberries and the chocolate chips. Drop tablespoonful rounds of cookie dough on a baking sheet lined with a silpat or parchment paper.
6. Bake at 350 for 12 to 15 minutes or until lightly browned around the edges and slightly firm in the center. Remove from the oven and cook in the pan 5 minutes before moving to a wire rack to cool completely. Store in an airtight container for up to one week.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 293Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 48mgSodium 279mgCarbohydrates 40gFiber 2gSugar 25gProtein 4g

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Please leave a comment on the blog or share a photo on Instagram

Choctober Chocolate Recipes

• (Whole Wheat) Chocolate Chip Banana Bread from Art of Natural Living
• Chocolate Covered Strawberry Cookies from A Kitchen Hoor’s Adventures
• Chocolate Falooda from Magical Ingredients
• Chocolate Peppermint Brownies from Karen’s Kitchen Stories
• Hungarian Chocolate Torte from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Chocolate Covered Strawberry Cookies Make a Memorable Cookie Swap appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love making French macaron. Once you figure out how to trouble shoot making them, like all things, then you can make them successfully almost every time. I say almost because sometimes the extract messes things up for me. I made the cinnamon toast macaron and it took three tries to figure out the butter extract was not going to work for me. I had to try another one and voila! Perfect macaron.

Most people are hesitant to try making them. I was not. I jumped in feet first and tried some banana macaron. Some had little feet, but I was determined to keep trying. Then I took a class where I learned some tips and tricks to make them perfect. Ironically, the ones in class didn’t turn out perfectly. But we learn from our mistakes, as with all things.

What is a purple ube?

Purple ube, also known as purple yam, is a vibrant root vegetable with a naturally deep purple color and a subtly sweet flavor. They’re commonly used in Asian desserts and dishes to add a pop of purple color and unique taste. For this recipe, I added ube powder to the shells to give them a lovely purple color. I didn’t want to use food coloring but wanted to use the ube for a natural purple color.

What is a French macaron?

French macarons are delicate cookie that consists of two cookies made from almond flour and meringue sandwiched together with a filling. These iconic treats are known for their smooth, shiny shells, chewy interiors that practically melt in your mouth, and the classic pied or feet. That is what the ruffled part of the bottom of each cookie is called.

French macaron are a versatile dessert option for any occasion because you can make them in an infinite number of colors and flavors. And they don’t have to be sweet, either. I’ve made beet macaron with goat cheese and even pizza macaron with tomato powder in the shells, and whipped ricotta with pepperoni in the middle.

Ingredients for Purple People Eater Macarons

There are not a lot of ingredients needed for this macaron recipe. You might have everything in your pantry already. Minus the purple ube powder, of course.

• Pantry – almond flour, powder sugar, cream of tartar, granulated sugar, white chocolate chips
• Refrigerator – egg whites, heavy whipping cream

Instructions for making macaron shells

These are high level steps for making macaron shells. There are more thorough instructions in the recipe below.

First is to put the powdered sugar, almond flour, and ube powder in the bowl of a food processor and process until well combined and there are not large bits of almonds visible. I sift my dry ingredients through a fine mesh sifter at least 3 times.

Next I make the meringue by combining the egg whites with the cream of tartar. The cream of tartar stabilizes the meringue and produces more consistent cookies. I beat the egg whites until they’re foamy then I sprinkle in the granulated sugar. If you’re making savory macaron, ship the granulated sugar. Then I beat the meringue until they have super stiff peaks. Not even the very tip of the meringue moves when I turn the whisk upside down.

Making the macaronage batter

Using a rubber spatula, fold a third of the almond mixture into the meringue until it’s combined. Then add another third, fold, and then final third and fold again. You’re not trying to keep the airiness of the meringue. To make the macaronage you have to stir a little heavier than you’d think.

Continue to stir the batter. This is the tricky part because if you over mix they won’t turn out and if you under mix they won’t turn out right. They shells be hollow or crack. Watch the sheen of the batter. When it turns from a dull batter to a shiny batter you’re there.

Piping the macaron

I use a half inch tip in a piping bag for mine. I have a mat that has circles on it for a guide. I place a silpat on top of the guide, pipe using the straight up and down method. I haven’t mastered the little swirl at the end to prevent the bump on the top of the shell.

After piping the purple people eater macaron, bang the sheet pan on the counter to release any air bubbles that could affect the smoothness of the tops. If you see larger air bubbles that won’t pop, then grab a toothpick and carefully pop those. If you have a little nub on the top, lightly wet your finger and tap the bump down. Now, we rest. Let the shells sit on the counter. The tops have to be dry to the touch to make the pretty feet. You can speed this process up by turning the vent on your stove to circulate the air and make them dry faster. I use this trick when it’s humid, too.

Baking macaron shells

I bake mine at 325 for 9 minutes. Then I rotate the pans and bake for another 9 minutes. Then I do the wiggle test where I grab the top of the shell and move it side to side. If it moves easily, then I bake them for 2 more minutes. If they don’t move, then I take them out and let them cool completely.

Decorating your purple people eater macarons

These are filled with a white chocolate ganache with a hint of match in there. I was hoping the matcha would make the ganache greener than it did. So, I decided to put eyes around the edges. Because they’re purple peeper eater macaron. They have to have eyes. And I couldn’t find good teeth to make the edge of the cookie the mouth.

You could put the eyes on top of your purple people eater macarons and make some teeth from fondant. Or you could draw a mouth on top of the cookie. You could ditch the purple people eater idea altogether and decorate them however you want. Stripes of purple and green would also work well for wicked witch macaron.

Omit the purple ube powder and color them however you want. Black shells with red buttercream. Orange shells with white or green buttercream. For a Beetlejuice theme, black and white cookies would work well.

As you can see, these are not picture perfect. But they’re perfect for Halloween. Sometimes you have to embrace the imperfections and make it look like they were on purpose. And these sort of were on purpose. I ran out of steam and didn’t bake them the day I made the batter. I knew that would make them less than perfect.

Then I didn’t let them dry enough. That meant it was questionable whether I would get feet. And they didn’t spread enough so the shells were a little hollow. I knew all of these things going into this, but purple people eaters are not perfect. They’re rough around the edges and sometimes a little cracked on top.

Yield: 24

Purple People Eater Macarons

Cook Time: 36 minutes

Additional Time: 30 minutes

Total Time: 1 hour 6 minutes

Get ready to experience the magic of Purple People Eater Macarons! These sweet treats are the perfect combination of taste and color.

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Ingredients

For the macaron shells:

Toggle ingredient group

• 4 ounces almond meal
• 7 ounces powdered sugar
• 1 ounce ube powder
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 40 grams sugar

For the ganache:

Toggle ingredient group

• 1 1/4 cups white chocolate chips
• 3 tablespoons butter
• 1/3 cup whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

For the macaron:

1. Pulse the 7 ounces powdered sugar, 4 ounces almond flour, and ube powder together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
5. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue.
6. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
   Once they’ve rested and the tops are no longer sticky to the touch (anywhere from 30 to 45 minutes depending on humidity in the air), bake at 325 for 7 to 9 minutes.
7. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool.
8. Remove from heat and allow to cool completely before filling.

For the ganache:

1. Heat the cream in the microwave 1 to 2 minutes until bubbly but not boiling over.
   Place the chocolate chips and butter in a heat proof bowl and pour the cream over the chips. Let them rest for about 3 minutes before adding in the vanilla, salt, and spices and whisking until well blended.
2. Pour the ganache into a shallow dish. Cover with plastic wrap making sure the wrap touches the top of the ganache to prevent a skin from working. Refrigerate at least 2 hours before putting it into a piping bag. Refrigerate until ready to use.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 140Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 72mgCarbohydrates 16gFiber 1gSugar 15gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Mozzarella Skull Caprese Pasta Salad from Big Bears Wife
• Hocus Pocus Spell Book Rice Krispie Treats from Semi-Homemade Recipes
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Are you ready to sprinkle some holiday magic into your baking? I’ve upped my macaron game with these spiced mincemeat macaron. Sort of at least. I went with a different style of filling for these gems. I always fail at regular buttercream.  Most recipes make way more than I need to fill this batch of cookies. And it’s always too squishy. The filling just comes right out of the macaron when you bite into it. I’ve mastered the shells, now I just need to master filling them.  Maybe I’ll try this miracle frosting on these gingerbread cupcakes.  Or maybe these cupcakes with cinnamon cream cheese frosting.

What is mincemeat?

For those that don’t know what it is, mincemeat may sound like a weird ingredient to include in a sweet treat like macarons. Its tradition in holiday baking adds a unique and delightful twist to these festive cookies. So, what exactly is mincemeat? Mincemeat refers to a mixture of finely chopped fruits combined with spices. The fruits can currants, raisins, and candied citrus peel and the spices are your typical sweet spices like cinnamon, nutmeg, and cloves. Sometimes this spiced concoction simmers with brandy or rum for an added depth of flavor.

The history of mincemeat can be traced back to medieval times when it originally contained real meat, hence the name. Over the centuries meat became less prominent and the sweet fruits and spices took center stage. Mincemeat has since evolved into a staple during the holiday season, commonly used as a filling for pies, tarts, and now, macarons.

I’ve incorporated condensed mincemeat into the frosting for these spiced mincemeat macaron, but I’ve also included some of the same spices in mincemeat into the shells. By incorporating these spices into the macaron shells, you infuse them with a burst of warm, comforting flavors that perfectly capture the essence of the holiday season. The combination of the delicate shells and the robust spiced mincemeat filling creates an enchanting holiday treat that delivers a truly magical experience with every bite.

What is ermine frosting?

Ermine frosting originated in France. It’s also known as boiled milk frosting or heritage frosting. It has a rich history that dates back centuries. Traditionally used to frost cakes and other delectable desserts, this classic frosting technique employs a unique cooking process that results in a silky and smooth finish.

The secret to ermine frosting lies in the combination of ingredients. There’s milk, sugar, flour, and butter. Unlike the more commonly known buttercream frostings, ermine frosting starts with a cooked flour and milk mixture which creates a roux. This roux serves as the base of the frosting. Once cooled, roux gets added to whipped butter. This results in a luscious frosting that is rich, yet light and airy.

What are some tips for perfect macaron shells?

The process of making macarons can be a bit intimidating. But it’s not a far-fetched goal! They’re not a unicorn! It just takes some practice and some patience. I mean, you didn’t learn to walk or ride a bike on the first try, did you? No. It took a few tries to get it right. I preach that with a few tips and tricks, you’ll be able to achieve picture-perfect macaron shells every time.

First and foremost, it’s important to start with accurate measurements. Macarons require precise measurements of ingredients to achieve the desired texture and consistency. Invest in a digital kitchen scale to weigh your ingredients accurately, especially the confectioners’ sugar and almond flour. A cup of sugar may have one weight today and have a different one tomorrow. It’s all about the humidity in the air. Humidity in your ingredients can make or break these shells.

Another crucial aspect to consider is the mixing technique. Over-mixing or under-mixing the batter, or macaronage, can lead to disastrous results. To achieve the right consistency, fold the dry ingredients into the meringue mixture gradually. Be gentle yet thorough. Watch the batter carefully. It will go from dull and matte to a glossy batter that flows like lava but still holds its shape when piped.

Piping is a skill that might take a bit of practice, but it’s worth the effort. Use a piping bag fitted with a half inch round tip to create uniform macaron shells. Hold the bag perpendicular to the baking sheet and apply constant pressure while piping. I go straight up and down when piping. Some do a swirl to prevent a nub to form on your shells. Try a few different techniques to see what works best for you. And be sure to space them evenly to allow for spreading and avoid overcrowding. I use a template underneath the silpat liner to make sure mine are similar in size and shape.

There are two overlooked steps in macaron making. The first is to bang the pan on the counter to release any trapped air in the shells. Air bubbles can make them bake unevenly. The second is the drying time. Once piped, leave the macaron shells at room temperature for about 30 minutes to an hour. This will create a thin, smooth layer on top, known as the “skin,” that helps the macaron hold their shape and develop their distinct feet during baking. Touch the shells gently with your finger. If they are no longer sticky or tacky, they are ready to bake. Sometimes I turn the vent on my stove to make sure they dry even on the most humid of days.

Every oven is unique, and slight adjustments may be necessary to achieve the perfect macaron shell. Start by preheating your oven to the recommended temperature. Make sure to keep an eye on the shells as they bake. Look for a smooth, firm shell with slight browning around the edges. Remember that macarons continue to develop their texture and flavor as they cool, so be patient and resist the temptation to remove them from the oven too soon.

Make sure to handle these spiced mincemeat macaron with care during the storage process. These little confections are delicate and can easily crack or lose their shape. To prevent any mishaps, place a layer of parchment paper or nonstick baking mat between each layer of macarons when storing them in an airtight container. This will help keep them from sticking together and maintain their beautiful appearance.

Yes, you could and should refrigerate these mincemeat macarons. However, since they easily absorb odors, it’s recommended to store them in an airtight container. Be sure to keep them away from any strong-smelling foods or ingredients. So, not next to like blue cheese or your spicy chili. I don’t usually bring mine to room temperature, but you probably should.

If you’re planning on gifting these homemade spicy mincemeat macarons then presentation is key. Consider packaging them in elegant gift boxes or clear cellophane bags tied with decorative ribbons. You can find some clamshell type containers with wells made specifically for macaron. I used to have some, but I can’t find the ones I ordered a few years ago. You can also add a personalized touch by including a hand-written note or recipe card with the box. This not only makes the gift more special, but it also allows the recipient to recreate the magic of these spiced mincemeat macarons in their own kitchen.

What do spiced mincemeat macarons taste like?

The holidays in a macaron! I always taste the shells. They should have flavor and not just the filling. That’s what sets my macaron apart from most recipes and almost every commercially prepared macaron on the market. Why take the time to limit your production by flavoring the shells when you can simply split the batter out into different colors? I take the time make sure there is flavor in my shells making my macaron delectable! These shells have gingerbread spice in them and maple sweet flavor from the pecan meal. It was a last minute decision, but well worth it!

The mincemeat buttercream is the perfect combination of creamy and sweet with a hint of mincemeat flavor. Not too much mincemeat flavor like you get with a pie or a tart. That’s all due to the condensed mincemeat I added to the roux for the buttercream. I stumbled on this product trying to find regular mincemeat. It’s been my favorite holiday ingredient for the last few years.

You add water and rehydrate it, but this time it was milk that rehydrated it. I added it to the milk, sugar, and flour when making the roux. That was plenty of liquid and heat to rehydrate the mincemeat. In my previous mincemeat Manhattan recipe, I used bourbon to rehydrate it. Oh, yes, I did. And the mincemeat is not chunky because you whip the ermine frosting for a while. So, there’s no large chunks of raisins or currents in your filling. Just smooth and creamy buttercream filling for these spiced mincemeat macarons.

Yield: 18

Spiced Mincemeat Macaron

Prep Time: 5 minutes

Cook Time: 36 minutes

Additional Time: 30 minutes

Total Time: 1 hour 11 minutes

Treat yourself to something special! Spiced Mincemeat Macaron! It has a creamy filling and zesty flavors that will knock your socks off this holiday season!

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Ingredients

For the macaron:

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• 2 ounces almond meal
• 2 ounces pecan meal
• 7 ounces powdered sugar
• 1 teaspoon gingerbread spice
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams sugar
• 1/2 teaspoon gingerbread spice mix

For the filling:

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• 1 cup sugar
• 1/3 cup flour
• 1 cup milk
• 1/4 cup mincemeat
• 1/2 cup butter
• 1/2 cup butter flavored shortening
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla

Instructions

For the macaron shells:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour with the gingerbread spice in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
   Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.
5. Preheat oven to 325.
6. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
7. Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
8. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
9. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
10. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the filling:

1. Combine the sugar with the flour, milk, and mincemeat in a medium saucepan over medium-high heat. Stir with a whisk until combined. Bring to a boil and then simmer until thickened, about 7 to 10 minutes. Cool the mixture to room temperature and then put in the refrigerator for at least an hour to cool completely.
2. Beat the butter with the shortening in the bowl of a stand mixer until light and fluffy. Add the mincemeat mixture one tablespoon at a time until thoroughly incorporated. Beat at medium high speed for 5 to 7 minutes or until the frosting is creamy.
3. Put the frosting into a piping bag with a round tip and pipe a quarter sized amount of frosting onto one shell and top with a matching shell. Continue until all the shells are matched and filled. Refrigerate until ready to serve.
   

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 253Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 29mgSodium 158mgCarbohydrates 29gFiber 1gSugar 26gProtein 2g

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The post Spiced Mincemeat Macaron is the Ultimate Holiday Treat appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.