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cookies recipes/ dessert recipes

Nice Basic Macaron Recipe

This easy French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. Mix and match colors and flavors to create treats to best suit the occasion.

Nice Basic Macaron Recipe

These French macarons make a very special treat to give your friends and family. They also look pretty on a plate for guests to indulge in when they come over. They can definitely be finicky but once you learn how to make macarons you’ll be hooked!

Even if your cookies come out of the oven looking totally wrong they’ll still be delicious if not picture perfect.

While macarons are heavily associated with France, they are actually thought to have been brought over from Italy to France by the chef of Catherine de Medici, queen of France in the 16th century.

WHAT IS A FRENCH MACARON?

Nice Basic Macaron Recipe

A macaron is a delicate meringue-based cookie sandwich made primarily from egg whites, almond four, and sugar. The outside is crisp but inside they’re more moist and chewy. They can be filled with a ganache, buttercream or anything desired!

CAN YOU MAKE THEM ON PARCHMENT PAPER?

Nice Basic Macaron Recipe
Parchment paper is actually the best surface to piping macaron shells. You can still use a silicone mat for the macarons, but the silicone is a bit sticky for the batter. Don’t use wax paper or a buttered/greased surface.

WHAT IS THE DIFFERENCE BETWEEN A MACAROON AND A MACARON?

Nice Basic Macaron Recipe
A macaroon is basically a mound of sweetened coconut flakes, egg, and sugar. Delicious but not very light!
A macaron is a light meringue-based cookie with a layer of piped buttercream or ganache in the middle.
The two names are spelled and sound similar but the treats are quite different!

WHAT IS THE CORRECT TEXTURE?

Nice Basic Macaron Recipe
A French macaron should have a delicate light texture. On the outside it’s crisp and airy, on the inside ever so slightly chewy.

DO THEY NEED CREAM OF TARTAR?

Nice Basic Macaron Recipe

Cream of tartar helps to stabilize the egg whites when you whip them up. It’s not necessary but can help you on a humid day.

 

Nice Basic Macaron Recipe

Nice Basic Macaron Recipe

This easy French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. Mix and match colors and flavors to create treats to best suit the occasion.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American, French
Servings 36 macarons
Calories 63 kcal

Ingredients
  

For the Cookie

  • 140 g almond flour 1 1/2 cups
  • 100 g egg whites room temperature 3 large eggs
  • 130 g powdered sugar 1 cup
  • 90 g granulated sugar just under 1/2 cup
  • 1/4 tsp cream of tartar 800mg
  • 1 tsp vanilla 5mL

For the Buttercream

  • 5 egg yolks
  • 1 cup unsalted butter softened 226g
  • 1 tsp vanilla
  • 1 pinch salt
  • 1/2 cup granulated sugar 100g
  • 3 tbsp water 30mL

Instructions
 

For the Macarons:

  • Sift the confectioners sugar and almond flour into a bowl.
  • Add the room temperature egg whites into a very clean bowl.
  • Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
  • Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
  • Begin folding in the 1/3 of the dry ingredients.
  • Be careful to add the remaining dry ingredients and fold gently.
  • The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
  • Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
  • Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.

For the French Buttercream Filling:

  • Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
  • Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
  • Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
  • Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
  • Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.

For Assembly

  • Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.
Keyword macarons

PRO TIPS FOR THIS RECIPE

  • THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage.
  • Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.
  • Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.
  • The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
  • Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
  • Add your coloring to the meringue after it reaches the soft peak stage.
  • When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
  • The macarons will be best after 2-3 days resting in the fridge.
  • If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.
cookies recipes/ dessert recipes

Red Velvet Chocolate Chip Cookies

These red velvet chocolate chip cookies have the most delicious red velvet flavor and are filled with white chocolate chips. Soft and chewy chocolate chip cookies with a chocolaty taste and a beautiful red color.

Red Velvet Chocolate Chip Cookies

These cookies are amazing! They are soft and fudgy, and the chocolate chips are just a bonus. I use dark chocolate chips but I added white chocolate for a couple of cookies, and they were just as good, so use your favorite chocolate.

I wasn’t a fan of red velvet anything until I tried red velvet cheesecake that I’m still thinking about to this day. It was so moist and fluffy and just a bit chocolaty… but back to our cookies!

Red Velvet Chocolate Chip Cookie Recipe

Red Velvet Chocolate Chip Cookies

For this recipe, you’ll start by whisking together the dry ingredients: all-purpose flour, cocoa powder, cornstarch, baking soda and salt. Red velvet has just a hint of cocoa to give it a very mild chocolate flavor. I like to use natural cocoa powder (as opposed to Dutch-process cocoa powder) in these cookies. Then the cornstarch makes the cookies extra soft.

Then in a separate bowl – you’ll cream together the butter, brown sugar and white sugar. Using real butter adds flavor, while the brown sugar adds moisture to the dough to make cookies chewy. You’ll mix in the egg for tenderness, a little vanilla extract and the red food coloring. You can use gel or liquid food coloring – and add 2-3 teaspoons total. I used 3 teaspoons to get the bright color pictured.

Then you’ll carefully mix the dry ingredients into the butter mixture, and last but not least, stir in the white chocolate chips.

Then it’s time to chill the dough. The dough for this recipe is quite soft due to the red food coloring – so chilling is 100% necessary to reduce spreading and ensure your cookies aren’t too thin. I pack my cookies full of chocolate chips – so they need to be thick. The dough will need to chill covered in the fridge for at least 3 hours, or up to 24 hours.

Baking Tips & Tricks

Red Velvet Chocolate Chip Cookies
If your dough feels especially sticky, stir in 1 more tablespoon of flour.
If the dough is very hard after being chilled, let the bowl sit at room temperature for 10-15 minutes before forming into balls.

I definitely recommend using a cookie scoop to form the cookies into balls to avoid getting red food coloring on your fingers.

When the cookies come out of the oven – place a few chocolate chips on top of each cookie for the perfect “eat me” look.

For extra soft cookies, underbake them slightly. The tops should be almost set when you take the cookies out of the oven – they’ll continue baking on the cookie tray as they cool on the cookie tray.

Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies

These red velvet chocolate chip cookies have the most delicious red velvet flavor and are filled with white chocolate chips. Soft and chewy chocolate chip cookies with a chocolaty taste and a beautiful red color.
Prep Time 15 mins
Cook Time 8 mins
Chilling 3 hrs
Total Time 3 hrs 26 mins
Course Dessert
Cuisine American
Servings 22 cookies
Calories 137 kcal

Ingredients
  

  • 2 tablespoons cocoa powder
  • 1 1/2 cup all-purpose flour aka plain flour
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 cup unsalted butter softened to room temperature
  • 1/4 teaspoon salt
  • 1/2 cup white sugar
  • 1/3 cup brown sugar lightly packed
  • 1 teaspoon vanilla
  • 1 large egg
  • 3/4 cup white chocolate chips
  • US Customary - Metric
  • 2-3 teaspoons red food coloring liquid or gel

Instructions
 

  • In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt.
  • In a separate large bowl beat the butter and sugars together until light & fluffy.
  • Beat in the egg, vanilla extract and food coloring.
  • With the mixer on low, beat in the flour mixture about 1/2 at a time.
  • Turn off the mixer and stir in the chocolate chips.
  • Cover the bowl with plastic wrap and refrigerate for 3 hours, or overnight.
  • When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat.
  • Using a cookie scoop, form dough into balls of about 1- 1.5 tablespoon in size and place 2 inches apart on the lined cookie sheets. Note: if the dough is too hard to form into balls, let the bowl sit on the counter for 10-20 minutes first.
  • Bake 1 cookie sheet at a time on the middle rack of the oven for 7-9 minutes, or until the tops look just set.
  • Remove from the oven and optionally, place a few white chocolate chips on the tops of each cookie. Cool on the cookie tray for 10 minutes, before transferring to a wire rack to continue cooling.

Notes

Store cookies in an airtight container at room temperature for up to 4 days.
Recipe time includes 3 hours to chill the dough.
Makeahead Tips
To freeze cookie dough, make the dough up to step 6. Then form the dough into balls and place in a freezer bag. Remove the air, zipper close, and freeze for up to 2 months. When ready to bake, bake the cookies from frozen on lined cookie sheets. The cookies will bake for 8-10 minutes at 350F (1-2 minutes longer than the recipe directs).
Keyword Red Velvet Chocolate Chip Cookies