I've always made cereal treats over the stove top and ended up with a big sticky mess. This easy recipe is great because all you need is one large bowl and a microwave. Adding Lucky Charms cereal and marshmallows is a fun way to elevate the classic Rice Krispie treat. You can also trade out the box of Lucky Charms or Rice Krispies for your favorite cereal, like Fruity Pebbles or Cocoa Puffs.

Lucky Charms Rice Krispie Treat Ingredients

Butter is the ingredient that adds flavor to the Lucky Charm treats. I like to use unsalted butter and add my own salt because I can control the amount, but you can also use salted butter and leave out the salt.

Large or mini marshmallows will work for this recipe, just make sure that they are fresh, and not expired.

Rice Krispies are a fun twist to this recipe, as most Lucky Charms treats will only use that cereal. I like the extra rice krispies because they fill in the gaps between the lucky charms cereal and marshmallows. It only takes about a cup of cereal to fill in the gaps, but if you like firmer crispy treats, you can add more.

Lucky Charms cereal has fun, colorful marshmallows that take this gooey marshmallow treat up a notch. They do melt a little bit when you mix them in with the hot marshmallows, so be sure to reserve a few for topping the treats.

Making Lucky Charms Rice Krispie Treats

1. Grease a 9" x 9" pan with butter or nonstick cooking spray. You can also line it with a piece of parchment paper if you're nervous about sticking. A square pan will make thick Rice Krispie treats, while a rectangle pan will make thinner treats.
2. Spray a large mixing bowl with cooking spray, add the marshmallows, and microwave in 30-second increments until they're melting and puffy. You can also heat them in a large saucepan over the stove.
3. Grease your spatula with cooking spray or oil to help with the sticking and work quickly.
4. Add the butter and salt to the marshmallows and mix them together until they are melted and combined.
5. Reserve a few of the colorful marshmallows for topping, then add the Lucky Charms and Rice Krispies, one cup at a time, to the melted marshmallows and stir it all together.
6. Pour the cereal mixture into the prepared baking dish and press it into an even layer with a spatula. Pro-tip: Coat your clean hands in cooking spray and press it into the corners.
7. Sprinkle the reserved Lucky Charms marshmallows on top while the treats are still warm, then let them rest in the pan until they come to room temperature, or freeze for 20 minutes to set up.
8. Release the edges of the treats with a knife, then remove them from the pan and cut them into 9 equal squares.
9. Store the Lucky Charms Rice Krispie treats in an airtight container, or wrap individual treats in plastic wrap. They can last at room temperature for up to 3 days. Pro-Tip: For best results, leave them out overnight so the marshmallows get a little bit soggy, the texture is amazing!
10. For an extra optional design, drizzle or dip each treat in white chocolate.

FAQ

Related Recipes

Lofthouse Cookies

Copycat Crumbl Cookies

Chewy Double Chocolate Chip Cookies

Irish Cream Cake

Recipe

Print

Lucky Charms Rice Krispie Treats

It only takes 6 simple ingredients to make gooey, rainbow Lucky Charms marshmallow treats. These nostalgic treats have extra marshmallows in them to give them a satisfying chew that will leave you wanting to eat the whole tray. These easy treats could be your new favorite no bake dessert!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Resting Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 people

Calories 355kcal

Author Elizabeth Marek

Equipment

• 1 square pan

Ingredients

• 16 ounces marshmallows large or small
• ½ cup unsalted butter plus more for the pan, or spray
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup Rice Krispies cereal
• 6 cups Lucky Charms cereal

Instructions

• Grease a 9" x 9" pan with butter or nonstick cooking spray. You can also line it with a piece of parchment paper if you're nervous about sticking. A square pan will make thick Rice Krispie treats, while a rectangle pan will make thinner treats.
• Spray a large mixing bowl with cooking spray, add the marshmallows, and microwave in 30-second increments until they're melting and puffy. You can also heat them in a large saucepan over the stove.
• Grease your spatula with cooking spray or oil to help with the sticking and work quickly.
• Add the butter and salt to the marshmallows and mix them together until they are melted and combined. 
• Reserve a few of the colorful marshmallows for topping, then add the Lucky Charms and Rice Krispies, one cup at a time, to the melted marshmallows and stir it all together.
• Pour the cereal mixture into the prepared baking dish and press it into an even layer with a spatula. Pro-tip: Coat your clean hands in cooking spray and press it into the corners.
• Sprinkle the reserved Lucky Charms marshmallows on top while the treats are still warm, then let them rest in the pan until they come to room temperature, or freeze for 20 minutes to set up.
• Release the edges of the treats with a knife, then remove them from the pan and cut them into 9 equal squares.
• Store the Lucky Charms Rice Krispie treats in an airtight container, or wrap individual treats in plastic wrap. They can last at room temperature for up to 3 days.

  Pro-Tip: For best results, leave them out overnight so the marshmallows get a little bit soggy, the texture is amazing!

Notes

1. These treats are best served within 3 days. They can stay out at room temperature wrapped in plastic or wax paper, or stored in an airtight container. They will get hard if you refrigerate them.
2. Butter is the ingredient that adds flavor to the Lucky Charm treats. I like to use unsalted butter and add my own salt because I can control the amount, but you can also use salted butter and leave out the salt.
3. Large or mini marshmallows will work for this recipe, just make sure that they are fresh, and not expired.
4. Although this recipe is in cups too, I HIGHLY recommend you measure your ingredients using a food scale. It makes baking so much easier and will lead to more successful recipes. Follow my tutorial to learn how to use a scale. 1 oz= 28 grams.

Nutrition

Serving: 1treat | Calories: 355kcal | Carbohydrates: 63g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 343mg | Potassium: 63mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1200IU | Vitamin C: 8mg | Calcium: 109mg | Iron: 6mg

The post Lucky Charms Rice Krispie Treats appeared first on Sugar Geek Show.

This sugar cookie recipe is so good and so easy! If you've never used a piping bag or made your own royal icing, the idea of making beautiful, decorated cookies can be complicated. We created a cookie design that even beginner decorators and kids could do easily. These simple marbled heart cookies are a great introduction to cookie decorating, they don't require any special supplies or equipment (no pastry bag necessary) and require very little time.

I love using it for these heart sugar cookies, which can be decorated in so many ways. We made 2 colors of pink although you can color the dough or add festive sprinkles, but I am in love with the marbled look of the royal icing. You can use any combination of colors you'd like, or even cut the cookies into a completely different shape. We love this heart-shaped cookie cutter, but with this simple technique, you can make orange marbled pumpkins for Halloween or green marbled clovers for St. Patrick's Day. These are fun festive treats all year. The best part is, it doesn't take a lot of practice or skill to make an impressive professional looking cookie, and they taste so much better than anything you will buy in a clamshell at the store!

Ingredients

Making the Sugar Cookies Step-By-Step

1. Place room-temperature butter and granulated sugar in the bowl of your mixer with the paddle attachment and mix on low until smooth. The creamed butter should be fluffy and pale yellow in color. Make sure to scrape the bottom of the bowl.
2. Add the egg and mix on medium (4 on Kitchenaid mixer) in a stand mixer until fully incorporated. Scrape the bowl when necessary to make sure the egg incorporates.
3. Add the vanilla extract. Mix until just incorporated.
4. In a separate large bowl, whisk the flour, salt, baking powder, and spice together. 
5. Add the flour mixture into the dough with a scoop (about ⅓ of the total dry ingredients at a time) and mix until fully incorporated. Start the mixer on low until flour starts to incorporate, then turn it up to medium. Scrape the bowl as needed to fully incorporate.
6. Add the milk once the dry ingredients are fully incorporated. Continue to mix on low until the dough becomes a solid mass. 
7. Scrape out the mixer bowl and wrap up the sugar cookie dough in plastic wrap.
8. Once the dough is wrapped in plastic, Take a rolling pin and roll the dough into a flat square. ( This helps the dough chill faster and more evenly).
9. Place your dough in the fridge for about 20 minutes or until the dough is firm to the touch.
10. Once the dough has chilled, knead the dough slightly and roll it out with a large rolling pin on a lightly floured surface, about ¼ inch thick.
11. Use heart cookie cutters to cut out uniform heart shapes. Keep the rolled dough chilled if you are not cutting and baking right away. The dough will be more challenging to work with the warmer it is.
12. Place the cookies on a baking sheet lined with a piece of parchment paper. Put the cookie sheet back in the refrigerator for 10-15 minutes to chill again. This will help them avoid spreading.
13. Bake cookies at 350ºF for 10-14 minutes, the bake time is dependent on the size of the cookie. The heart shaped cookies will be slightly golden brown on the edge, but look done in the center.
14. Place the baked cookies on a cooling rack to fully cool before dipping them in the icing.

Making the Marbled Icing Step-By-Step

1. Combine the egg whites, powdered sugar, and cream of tartar in the bowl of your stand mixer with the whisk attachment.
2. Mix on low to get the ingredients combined then bump it up to high for 1-2 minutes. Add in the vanilla extract and whip until it's white. No need to mix for longer than 5 minutes.
3. The icing is pretty thick at this stage so we want to thin it down by adding water and mixing on low speed until we get our desired consistency.
4. Add water 1 teaspoon at a time until a ribbon of royal icing goes flat in 15 seconds. This is a good consistency for dipping cookies, but not too thin to have it run off the cookies. 
5. In a small bowl, color ⅓ of your royal icing hot pink and light pink or as many colors as you desire.
6. Drizzle the pink and red icing over the top of the white icing.
7. Use a toothpick or skewer and drag up and down the icing creating a marbled effect.
8. Dip your cooled sugar cookies onto the surface, making sure to get the edges of your cookie dipped evenly. Pull straight up and tap off any excess icing. Pro Tip: I like to let it drip for a second and then twist it to catch the tail of the icing, keeping the edge of my cookie clean.
9. Wipe the cookie edges clean if any icing dripped over the edge. Place the frosted cookie on a wire rack or tray with parchment paper to dry, and watch for drips of royal icing.
10. There may be bubbles in the royal icing, use a straight pin or scribe to gently pop the bubbles. Then give the cookie a gentle shake to even out the frosting.
11. For the best results let your heart shaped cookies dry completely before packaging. This could take up to 16-24 hours for the icing to dry, depending on your environment. The top dries quickly but under the top shell it will still be runny and it can crack if you touch the cookies too soon. Pro-tip: Place the tray of freshly dipped cookies back in the warm (not on) oven with the door open. The warm air from the cooling oven will dry the top of the cookies faster to avoid smudging the royal icing.
12. These heart shaped cookies are shelf stable and will stay fresh if they are stored in an airtight container. If you have any remaining dough, wrap the rest of the dough well in plastic wrap and store in the freezer until you are ready to use it.

FAQ

More Recipes You'll Love

Copycat Lofthouse Cookies

The best cut out sugar cookie

Chewy double chocolate chip cookies

Kate Spade inspired Cookies

Recipe

Print

Heart Shaped Cookies

A super soft and flavorful sugar cookie with a sweet bite of beautifully marbled royal icing.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Drying time 15 minutes minutes

Total Time 1 hour hour

Servings 12 cookies

Calories 484kcal

Author Elizabeth Marek

Equipment

• 1 heart shaped cookie cutter
• 1 Rolling Pin

Ingredients

Sugar Cookie Dough

• 8 ounces Unsalted butter (1 cup)
• 7 ounces Granulated Sugar (1 cup)
• 1 large Egg Room Temperature
• 1 teaspoon Vanilla Extract
• 15 ounces All Purpose Flour (3 cups)
• 1 ½ teaspoon Baking Powder
• ½ teaspoon salt
• ½ teaspoon Nutmeg
• 1 teaspoon Milk

Royal Icing

• 16 ounces Powdered Sugar (3 ½ cups)
• 2.5 ounces Pasturized Egg Whites (¼ cup)
• ¼ teaspoon Cream of Tartar
• ½ teaspoon Vanilla Extract any flavor of choice will work
• 1 teaspoon water (if needed) add 1 teaspoon of water at a time to get the desired consistency

US Customary - Metric

Instructions

Making the Sugar Cookie Dough

• Place room-temperature butter and granulated sugar in the bowl of your mixer with the paddle attachment and mix on low until smooth. The creamed butter should be fluffy and pale yellow in color. Make sure to scrape the bottom of the bowl.
• Add the egg and mix on medium (4 on Kitchenaid mixer) in a stand mixer until fully incorporated. Scrape the bowl when necessary to make sure the egg incorporates.
• Add the vanilla extract. Mix until just incorporated.
• In a separate large bowl, whisk the flour, salt, baking powder, and spice together. 
• Add the flour mixture into the dough with a scoop (about ⅓ of total dry ingredients at a time) and mix until fully incorporated. Start mixer on low until flour starts to incorporate, then turn it up to medium. Scrape the bowl as needed to fully incorporate.
• Add the milk once the dry ingredients are fully incorporated. Continue to mix on low until the dough becomes a solid mass.
• Scrape out the mixer bowl and wrap up the sugar cookie dough in plastic wrap.
• Once the dough is wrapped in plastic, Take a rolling pin and roll the dough into a flat square. ( This helps the dough chill faster and more evenly).
• Place your dough in the fridge for about 20 minutes or until the dough is firm to the touch.
• Once the dough has chilled, knead the dough slightly and roll it out with a large rolling pin on a lightly floured surface, about ¼ inch thick.
• Use heart cookie cutters to cut out uniform heart shapes. Keep the rolled dough chilled if you are not cutting and baking right away. The dough will be more challenging to work with the warmer it is.
• Place the cookies on a baking sheet lined with a piece of parchment paper. Put the cookie sheet back in the refrigerator for 10-15 minutes to chill again. This will help them avoid spreading.
• Bake cookies at 350ºF for 10-14 minutes, the bake time is dependent on the size of the cookie. Cookies will be slightly golden brown on the edge, but look done in the center.
• Place the baked cookies on a cooling rack to fully cool before dipping them in the icing.

Making the Marbled Icing

• Combine the egg whites, powdered sugar, and cream of tartar in the bowl of your stand mixer with the whisk attachment.
• Mix on low to get the ingredients combined then bump it up to high for 1-2 minutes. Add in the vanilla extract and whip until it's white. No need to mix for longer than 5 minutes.
• The icing is pretty thick at this stage so we want to thin it down by adding water and mixing on low speed until we get our desired consistency.
• Add water 1 teaspoon at a time until a ribbon of royal icing goes flat in 15 seconds. This is a good consistency for dipping cookies, but not too thin to have it run off the cookies.
• In a small bowl, color ⅓ of your royal icing hot pink and light pink or as many colors as you desire.
• Drizzle the pink and red icing over the top of the white icing.
• Use a toothpick or skewer and drag up and down the icing creating a marbled effect.
• Dip your cooled sugar cookies onto the surface, making sure to get the edges of your cookie dipped evenly. Pull straight up and tap off any excess icing. Pro Tip: I like to let it drip for a second and then twist it to catch the tail of the icing, keeping the edge of my cookie clean.
• Wipe the cookie edges clean if any icing dripped over the edge. Place the frosted cookie on a wire rack or tray with parchment paper to dry, and watch for drips of royal icing.
• There may be bubbles in the royal icing, use a straight pin or scribe to gently pop the bubbles. Then give the cookie a gentle shake to even out the frosting.
• For the best results let cookies dry completely before packaging. This could take up to 16-24 hours for the icing to dry, depending on your environment. The top dries quickly but under the top shell it will still be runny and it can crack if you touch the cookies too soon. Pro-tip: Place the tray of freshly dipped cookies back in the warm (not on) oven with the door open. The warm air from the cooling oven will dry the top of the cookies faster to avoid smudging the royal icing.
• The cookies are shelf stable and will stay fresh if they are stored in an airtight container. If you have any remaining dough, wrap the rest of the dough well in plastic wrap and store in the freezer until you are ready to use it.

Notes

• Weigh your ingredients to avoid cookie failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
• Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
• After you prepare your cookie dough, ensure you wrap it up in some plastic wrap and chill it in the refrigerator for 2 hours. 
• Chilled cookie dough will keep its shape in the oven and not expand or warp.

Nutrition

Serving: 1cookie | Calories: 484kcal | Carbohydrates: 82g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 130mg | Potassium: 112mg | Fiber: 1g | Sugar: 54g | Vitamin A: 496IU | Vitamin C: 0.003mg | Calcium: 35mg | Iron: 2mg

The post Heart Shaped Cookies appeared first on Sugar Geek Show.

This dough comes together quickly, which is great because you can use your mixer or just a bowl and spoon, but it does take a little time to chill. The chill is what keeps this cookie from spreading too much and keeps the cookie soft. The dough can stay in the fridge or freezer for a few weeks, which I love to prep ahead for the holiday season. It seems like there is always a need for cookies last minute. 

Soft and Chewy Molasses Cookie Ingredients

Molasses is the key ingredient for a molasses cookie. Molasses is a syrup that is the product resulting from refining sugarcane into sugar. There are a few different types of molasses, dark, light, sulphered, unsulphered and black strap. The kind of molasses you use matters. Sulphered and black strap molasses are very bitter and more often used in savory recipes. I recommend dark or light unsulphered molasses for baking. It is also easiest to find in a grocery store. A little goes a long way, so I am able to keep a jar of molasses for quite a while in my refrigerator. 

Brown Sugar is granulated sugar with molasses added to it. It gives this recipe just that much more deep flavor and chewy texture. You can use light or dark brown sugar, both work well in this recipe. Dark brown sugar has more molasses in it, giving it a darker color. We use white granulated sugar for the exterior to give the cookie a sparkle and a crackly top.

Butter... I can’t think of a more delicious ingredient in cookies. The flavor and fat are key to the performance of the cookie as well as the mouthfeel. 

Instant coffee is totally optional, I chose to include it because I really wanted to deepen the warm flavors of this cookie. Coffee can help highlight the flavors of the molasses as well as the spices. I chose instant granules because I didn’t want to add any extra moisture to the dough.

How to Make Molasses Cookies

1. Combine the flour, baking soda, cinnamon, ginger, cloves, salt, and instant coffee in a large bowl with a whisk, then set it aside.
2. Add the brown sugar and softened butter to a large bowl or the bowl of your stand mixer with the paddle attachment and cream until light and fluffy, about 1 to 2 minutes.
3. Stop the mixer when adding the molasses to avoid the thick syrup from splattering on the sides of the bowl. Mix until the molasses is incorporated, then scrape the bottom of the bowl for the stubborn butter.
4. Mix in the egg until it's fully incorporated.
5. Add the dry ingredients and mix until the flour is evenly incorporated. You can briefly mix on low speed in your mixer, or combine by hand with a spatula or wooden spoon.
6. Cover the dough with plastic wrap and refrigerate it for 3 hours or overnight. Chilling the dough allows the flour to fully hydrate and stops them from spreading.
7. Preheat the oven to 350°F. Prepare a cookie sheet with parchment paper. 
8. Scoop 1.5-ounce balls of dough (about 2 Tablespoons), roll them in the extra granulated sugar, and place them on the cookie sheet, at least 2 inches apart. Gently press the top of the cookie slightly, to keep the cookie from rolling around. 
9. Bake the cookies for 12-15 minutes until the edges are slightly browning and the center is puffed and no longer wet looking. The center might “glisten” a bit, but if the cookie appears set, it is done
10. Cool the cookies for 5 minutes before transferring them to a cooling rack. They are very soft due to the sugar so they need a few minutes to set up before being moved. 
11. Keep the cookies in an airtight container at room temperature. You can wrap and freeze the cookies for 2 weeks, or freeze the unbaked cookie dough for up to 3 months. Pro-tip: Pre-roll the cookie dough balls and freeze them, making it even quicker to bake them off fresh. Just roll them in the granulated sugar and pop them in the oven.

FAQ

Related Recipes

Chewy Peanut Butter Cookies

Authentic Soft and Chewy Snickerdoodle Cookies

Chewy Double Chocolate Chip Cookies

Gingerbread Cake

Recipe

Print

Molasses Cookie Recipe

These wonderfully soft and chewy molasses cookies have a deep rich butter and molasses flavor with warm spices. It’s impossible to not fall in love with one of my favorite cookies!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chilling Time 3 hours hours

Total Time 3 hours hours 32 minutes minutes

Servings 24 cookies

Calories 155kcal

Author Elizabeth Marek

Equipment

• 2 sheet pans lined with parchment

Ingredients

• 2 ½ cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ½ teaspoon instant coffee granules optional
• ½ teaspoon salt
• ¾ cup unsalted butter softened but not melted
• 1 cup brown sugar dark or light
• 1 large egg
• ¼ cup molasses unsulphered
• ¼ cup granulated sugar for coating

US Customary - Metric

Instructions

• Combine the flour, baking soda, cinnamon, ginger, cloves, salt, and instant coffee in a large bowl with a whisk, then set it aside.
• Add the brown sugar and softened butter to a large bowl or the bowl of your stand mixer with the paddle attachment and cream until light and fluffy, about 1 to 2 minutes.
• Stop the mixer when adding the molasses to avoid the thick syrup from splattering on the sides of the bowl. Mix until the molasses is incorporated, then scrape the bottom of the bowl for the stubborn butter.
• Mix in the egg until it's fully incorporated. 
• Add the dry ingredients and mix until the flour is evenly incorporated. You can briefly mix on low speed in your mixer, or combine by hand with a spatula or wooden spoon.
• Cover the dough with plastic wrap and refrigerate it for 3 hours or overnight. Chilling the dough allows the flour to fully hydrate and stops them from spreading.
• Preheat the oven to 350°F and prepare two cookie sheets with parchment paper. 
• Scoop 1.5-ounce balls of dough (about 2 Tablespoons), roll them in the extra granulated sugar, and place them on the cookie sheet, at least 2 inches apart. Gently press the top of the cookie slightly, to keep the cookie from rolling around. 
• Bake the cookies for 12-15 minutes until the edges are slightly browning and the center is puffed and no longer wet looking. The center might “glisten” a bit, but if the cookie appears set, it is done
• Cool the cookies for 5 minutes before transferring them to a cooling rack. They are very soft due to the sugar so they need a few minutes to set up before being moved. 
• Keep the cookies in an airtight container at room temperature. You can wrap and freeze the cookies for 2 weeks, or freeze the unbaked cookie dough for up to 3 months. Pro-tip: Pre-roll the cookie dough balls and freeze them, making it even quicker to bake them off fresh. Just roll them in the granulated sugar and pop them in the oven.

Nutrition

Serving: 1cookie | Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 148mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 189IU | Vitamin C: 0.004mg | Calcium: 21mg | Iron: 1mg

The post Soft and Chewy Molasses Cookies appeared first on Sugar Geek Show.

I tested SO MANY recipes trying to find the best, no-fail Italian macaron recipe. I had everything go wrong from wrinkled tops to exploding volcanos or no feet. I had given up hope until I took this macaron class in Paris and learned how to make the best Italian macarons ever.

After I learned this method, my Italian macarons have been flawless. I really think it's this particular ratio of sugar to egg whites that is the secret to success!

Italian macarons are definitely not as easy as French macarons. So if you are a beginner I definitely recommend you try the French method first. If you're ready to start making more stable and professional macarons, this recipe is going to be perfect for you.

Tips For Success

• Age your egg whites - Crack your egg whites ahead of time and let them rest in the fridge for a few days. This will relax the egg protein and help reduce the chance of getting hollow macarons. Aged egg whites are also less prone to over-mixing or going grainy.
• Cook your sugar syrup carefully - The first few times I tried this recipe I accidentally overcooked my syrup which causes your meringue to be too firm and your shells will explode. Make sure your meringue is at soft peaks and ready to go as soon as your syrup is at the correct temperature.
• Don't over-whip your meringue - With French macarons, you need to really whip your meringue like crazy but with Italian macarons, as soon as you get stiff glossy peaks, you want to stop mixing. Overmixing will cause your macarons to crack.
• Don't let your macaron shells dry for too long - As soon as you can touch the top and it feels like it has a slight skin, you can bake them. If you let these shells dry for too long they can seal themselves to the mat and they won't have feet.
• Bake a test cookie - If this is the first time you are trying this recipe, bake a test cookie to make sure your oven temperature and resting times are working. If you have problems skip down to the bottom of this blog post to troubleshoot the issue and test again. Once you have success then you can go ahead and bake your whole tray of macaron shells.
• Don't be afraid to continue mixing - In my experience, you need to mix the macaron batter much more than you think. For a long time, I was undermixing my batter because I was used to the French method and was afraid of overmixing. Once I really paid attention to how my batter was looking, I had more consistent results.
• Make the macaron filling ahead of time - I like to make my filling the day before as well so it has a chance to be fully set up.

Italian Macaron Ingredients & Equipment

Almond flour - Make sure you use finely ground almond flour for the shinest macarons. I like this brand from Bobs Red Mill.

Aged Egg whites - Make sure you separate your egg whites carefully. Specks of egg yolk can inhibit the meringue from whipping properly. You can use boxed egg whites for the eggs that you mix into the almond flour mixture but I recommend fresh, aged egg whites for the meringue.

Cream of tartar - A little acid can help stabilize your egg whites and make them easier to whip. It's not 100% necessary but it can help!

Equipment You’ll Need to Make These Italian Macarons

To successfully make Italian macarons, you need a few different tools! Below is a list of equipment you’ll need:

• Kitchen scale
• Stand Mixer or Electric Mixer
• Candy thermometer
• Large piping bag
• Round piping tip
• Large, flat baking sheets
• Parchment paper or silicone mats with a template.

Before You Begin

1. Take your egg whites out of the fridge 2-3 hours in advance. Room-temperature egg whites whip up better than cold egg whites.
2. Begin by wiping your bowls, whisk, and tools down with some white vinegar. This will remove every trace of oil from the surface and help ensure the perfect macaron.
3. Preheat your oven to 310ºF
4. Trim the parchment paper to the size of your pan so that it fits perfectly inside or use a silicone mat with a template.
5. Measure out all your ingredients carefully using a food scale and set them aside. Having your ingredients ready to go will help ensure success.

Making The Ganache Filling For The Macarons

Macaron filling will take a little bit to set up so it's best to make this first. I love this ganache as a filling because it's not too sweet but you can also use buttercream or even jam filling. You can make so many flavors of ganache by replacing some or all of the cream with fruit puree or even steeping the milk with tea or spices to give it flavor.

1. Heat your cream and corn syrup together in a small saucepan over medium heat until it begins to steam and you see some small bubbles forming.
2. Pour the hot cream over your chocolate and let it sit for 3-5 minutes.
3. Whisk the mixture until it's smooth and creamy.
4. Add in the butter and whisk until smooth.
5. Cover the ganache with plastic wrap and allow it to sit at room temperature until set. I usually allow 24 hours.
6. This ganache is incredibly smooth and creamy and pipes like a dream!

Making Italian Macaron Shells Step-by-Step

1. Preheat your oven to 310ºF.
2. Wipe down your bowl, whisk, and tools with a little white vinegar to make sure they have no fat residue on them.
3. Place the almond flour, salt, and powdered sugar into the food processor and blend for 20 seconds, shaking the mixer as needed in between bursts to prevent clumping. When you no longer see the powdered sugar streaks, you can stop mixing.
4. Sift the dry ingredients (almond flour mixture) into a large bowl. Throw out any big chunks of powdered sugar or almond leftover. These lumps will make the surface of the macarons more rough instead of shiny.
5. Add in the first measurement of egg whites and stir until the mixture is thick and makes a paste.
6. Cover the bowl with plastic wrap to keep it from drying out.
7. Place the second measurement of egg whites and cream of tartar into the bowl of a stand mixer with the whisk attachment attached.
8. Add your granulated sugar and water in a small saucepan on medium and bring the mixture to a boil.
9. Once your syrup starts bubbling, begin mixing your meringue on medium speed.
10. When your meringue reaches soft peaks, turn the mixer to low but don't turn it off.
11. Once your sugar reaches 238ºF/114ºC, add in any food coloring that you would like. Adding the coloring to the hot syrup will help eliminate any extra moisture that may mess up your macaron shells.
12. Continue heating your syrup to 244ºF then immediately stream the syrup into your meringue (while mixing on medium speed), avoiding the whisk.
13. Once you have added in all the hot sugar syrup, add in the vanilla extract.
14. Increase the speed to 6 and continue whipping until you reach stiff peaks which should take 6-8 minutes.
15. The meringue should look glossy, and soft and the tip should have a slight bend in it like the shape of a bird beak when you pull the whisk from the meringue.
16. Add about ⅓ of your meringue into the almond paste mixture and mix it together with a spatula. You don't have to be careful with this part.
17. Add the rest of the meringue on top of the macaron batter and begin "J folding" to incorporate the meringue. This method of mixing is called the macaronage process.
18. I make three "J" folds, then I gather all my batter back to the center and smooth out the top. Then I repeat this process again.
19. Continue folding until your macaron batter looks smooth and falls off the spatula in a long ribbon and you can make a figure eight with the ribbon without it breaking. See the video for more details on this process. I also like to take a bit of the batter and spoon it onto the counter and see how long it takes for the bumps to settle. If they smooth out within 2 minutes I know my cookies are ready to bake.
20. Place your piping tip into your piping bag.
21. Push a little of the bag into the tip to prevent dripping.
22. Add your macaron batter to your piping bag and push the batter down so it's all near the piping tip and you eliminate air bubbles.
23. Pull the piping tip to remove the bag and immediately begin piping.
24. Hold your piping bag straight up and down about ½" above the baking tray and begin squeezing the batter into the circle. The piping tip should always be in contact with the top of the batter. When you have reached the dotted line, stop squeezing the immediately make a quick "C" shape with the tip. This quick circular motion can take some practice but is the best way to remove the batter from the piping tip cleanly. If you do get some points you can pat them down with a toothpick but usually, they will settle themselves in the next step.
25. After all your macaron shells are piped, lift the tray about 6" from the work surface and drop the pan. This will help any trapped bubbles escape. You can also use a toothpick to remove any trapped bubbles.
26. If you're using parchment, glue the corners of your parchment paper down with a tiny dab of macaron batter to keep the parchment from fluttering around in the oven.
27. Let your macarons rest for about 10-15 minutes until a thin skin has just formed. Don't let them rest for too long though or they won't raise in the oven.
28. Place your macarons into the oven for 10 minutes and then rotate the pan and continue baking for another 4-5 minutes. Once the shell stops wiggling when you touch it, they are ready to come out. Pro Tip: You may have to increase or decrease your oven temperature and baking times based on your oven and environment.
29. Once your macaron shells are done baking, carefully transfer the mat from the baking sheet to a wire rack to cool down.
30. Do not attempt to remove your cookies from the parchment paper until they have fully cooled down.

Assembling The Italian Macarons

1. Start matching up your macarons by size and line them up in front of you in rows.
2. Pipe a spiral of ganache onto one shell about ⅛" away from the outside edge of the shell.
3. Place the matching shell on top and press gently until the ganache reaches the edge of the cookie.
4. For best results, place the finished macarons onto a baking sheet and put them in the fridge to rest for 24 hours. Rested macarons are much tastier and have a better texture than macarons baked the same day.

How To Store Italian Macarons

Macarons taste even better after they have been refrigerated. The interiors turn wonderfully chewy and the flavors have time to develop. Place your finished macarons into an airtight container and keep them in the fridge for up to a week. You can freeze your macarons for a long time and just take them out of the freezer whenever you have the desire to enjoy your tasty homemade macarons.

Troubleshooting Italian Macaron Problems

If you are having problems with your macarons, take a look at some of these troubleshooting techniques to see if you can fix the issue. Remember to only try one fix at a time so if it works, you know what you changed. Try not to attempt different flavor combinations until you've mastered a base recipe that works for you. All of these suggestions are based on the assumption that you have measured your ingredients properly using a kitchen scale.

If you are having issues because you have converted to cups then the first step is to use a scale because these tricky cookies are virtually impossible to make without one.

Hollow Macarons - One of the most common issues.

• This can be from egg whites that are not aged, therefore the protein structure is not strong enough to make a proper shell. Age your egg whites for at least 48 hours or be sure to add the meringue powder to strengthen your shells.
• Another cause could be trapped air before baking. Be sure you bang your tray a couple of times to release any trapped bubbles in the macarons before baking.
• The oven temperature could be too hot. Decrease the temperature by 25 degrees the next time you bake.
• Improper mixing. Make sure you are mixing your batter to the correct consistency.

No Feet - One of the main features of a macaron is its delicate feet. If you're missing yours, this might be the issue.

• Undermixing can be the cause of no development of feet. Make sure you are mixing your batter to the proper consistency before piping.
• Oven temperature can cause your shells to dry out before they fully bake. Use an oven thermometer to make sure your oven isn't running hot or cold. If the temperature is too low, increase the temperature by 25 degrees the next time you bake.

Cracking - This can happen for a variety of reasons from uneven temperature to improper mixing.

• The egg whites could have been whipped for too long. Try whipping a little less or use aged egg whites.
• Overfolding your macaron batter. Stop folding when you can form a figure 8 with the batter.
• Improper mixing. Make sure you use the "J fold" method and use sifted ingredients.
• The oven temperature is too hot. Make sure you check your oven temperature with a thermometer and rotate your macarons halfway through baking.
• Macaron shells did not develop a skin before baking. Make sure you test your macaron shells with your finger to see if a skin has formed before baking.

Wrinkled or Delicate Shells - Not rested long enough or oven temperature too low.

Hot sugar splatters onto the bowl when mixing - Try to drizzle the hot sugar down the side of the bowl so it does not hit the whisk. Make sure the mixer speed is on speed 4 while adding in the hot syrup.

Rough macaron shells - You may have under-mixed your batter or your almond flour was not fine enough.

Dark spots on my macaron shells - This can be from mixing too vigorously or from under-baking.

Uneven Rise - Lower your oven temperature by 10º or it can be from too strong of a fan. Turn off convection baking.

Domed macaron that has cracked like a volcano - The oven temperature is too hot. Make sure you check your oven temperature with a thermometer and rotate your macarons halfway through baking.
Macaron shells did not develop a skin before baking. Make sure you test your macaron shells with your finger to see if a skin has formed before baking.

Misshaped or oval - Macaron batter was over-mixed or piping was uneven.

Recipe

Print

Italian Macaron Recipe

Smooth and shiny macarons with a silky chocolate ganache. I love the Italian method because my shells come out perfect every time despite the weather or what flavors I make them.

Course Dessert

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting 15 minutes minutes

Total Time 50 minutes minutes

Servings 45 cookies

Calories 123kcal

Author Elizabeth Marek

Equipment

• 1 Food processor
• 1 Sifter
• 1 Thermometer
• 3 silicone mats

Ingredients

Macaron Shells

• 155 grams almond flour
• 155 grams powdered sugar
• ¼ teaspoon salt
• 60 grams aged egg whites this is first measurement
• 155 grams sugar
• 40 grams water
• 60 grams aged egg whites for the meringue
• ⅛ teaspoon cream of tartar
• 1 teaspoon vanilla extract or any kind of extract

Macaron Ganache

• 260 grams heavy whipping cream
• 36 grams corn syrup
• 400 grams semi sweet chocolate
• 20 grams unsalted butter softened

Instructions

• If you haven't aged your egg whites, you should do it now so they have time to relax and let some of the water evaporate.

Ganache

• I make my ganache 24 hours in advance to give it time to set up.
• Bring the cream and corn syrup to a simmer over medium heat.
• Place your chocolate into a heat proof bowl
• Pour the hot cream over your chocolate and let stand for 5 minutes.
• Whisk the chocolate and cream together until it's smooth.
• Add the butter and continue whisking until it's smooth.
• Cover the bowl with plastic wrap touching the surface of the ganache and let it set up at room temperature for 24 hours.

Macaron Shells

• Place your almond flour and powdered sugar into the food processor and blend for 30 seconds to combine.
• Sift the mixture to remove any lumps.
• Add in your first measurement of egg white and mix until you get a thick paste. Cover it with plastic wrap to prevent it from drying out.
• Add your second measurement of egg white and cream of tarter to the bowl of your stand mixer with the whisk attachment attached.
• Add your sugar and water to a small saucepan and bring it to a boil over medium-high heat.
• Once the sugar starts boiling, begin whisking your egg whites on medium speed until they reach soft peaks then reduce the speed to low but do not turn them off.
• Once your sugar mixture reaches 236ºF you can add in any coloring you want.
• When the sugar mixture reaches 244ºF immediately stream it into the mixing egg whites on medium speed. Avoid hitting the whisk.
• Continue whipping on medium speed for 5 minutes then increase to medium high until you reach stiff glossy peaks that have a slight bend in them.
• Add in the vanilla extract.
• Add ⅓ of your meringue into the almond paste mixture and mix it in to lighten the paste. You don't have to be careful.
• Add the rest of the meringue and fold it using the "J" folding technique in my video until the batter can make a figure eight and settles into itself after 2 minutes.
• Put the macaron batter into a piping bag with a medium round tip
• Pipe the macaron batter onto the silicon mat on top of the cookie sheet. Hold the piping bag straight up and down, about ½" from the mat, and squeeze the batter until it goes just past the first circle. Stop squeezing then make a quick "c" motion with the tip to detach the batter from the cookie.
• Hold the pan above the counter about 6" and drop it to remove bubbles from the batter. You can also use a pin or toothpick to pop any bubbles you see.
• Allow the shells to form a thin skin for about 15 minutes. Don't let them sit too long or they will not rise.
• Bake your macarons for 15-16 minutes or until the shell doesn't wiggle anymore when you touch it.
• Remove the silicone mat from the pan and let it cool on a wire wrack. Don't remove the shells until they are fully cooled.

How To Assemble The Italian Macarons

• Match your shells up so that they are similar sized and line the tops and bottoms up in a row.
• Pipe the ganache onto the shell about ⅛" away from the edge with a piping bag.
• Press the top shell on and repeat with the rest of the shells.
• After you fill your shells, refrigerate them for 24 hours so they become soft and chewy. You can even freeze them to eat later!

Video

Notes

Make your ganache 24 hours in advance to give it time to set up

Age your egg whites at least 24 hours in advance for a more stable and flexible meringue

 

Nutrition

Serving: 1cookie | Calories: 123kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 16mg | Potassium: 58mg | Fiber: 1g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg

The post Italian Macaron Recipe appeared first on Sugar Geek Show.

I was first introduced to the French macaron (pronounced Mack-uh-rhone) back in pastry school. I had never had a cookie like this before. Soft and chewy in the middle but crisp on the outside. The way you make macaron shells is different than other cookies too. You don't use any baking powder or even flour (yes they are gluten-free)!

Macarons get all their lift from whipped meringue which is then carefully folded into the almond flour and powdered sugar. The water in the egg whites turns to steam during baking which then lifts the shells and creates those dainty feet. This folding technique is called macaronage and is the trickiest part of making macarons. Follow my directions carefully and watch the video for nailing this folding technique.

The Different Types of Macarons

There are three different mixing methods for making macarons. The French method, the Italian method, and the Swiss method. This recipe is for French macarons but if you're curious about the other styles, it's good to learn about them. Try all the different styles to see which one works best for you. There isn't any "best" way to make macarons, just the one that works the best for you and your environment.

These methods refer to the type of meringue you start with. French meringue is where you sprinkle the sugar into the egg whites while whipping, Italian meringue is where you heat up the sugar on the stove and pour it into whipping egg whites, and Swiss meringue is where egg whites and sugar are warmed over a simmering pot of water until the sugar dissolves and then whipped.

The French macaron method is the most common for beginners because you do not have to have a candy thermometer or handle hot sugar. This method is great for just learning how to fold your batter properly, identify when to stop mixing, and practice your piping skills. The batter is more prone to over-folding but with the addition of powdered egg whites, your batter is less prone to spreading and overmixing.

The Swiss method is the least used method because, for just a little more effort, you can make Italian macarons that are more stable. Swiss macarons are more stable than French-style macarons but not by much because the sugar is just dissolved, not cooked to a high temperature. The Italian method is the most common method amongst professional macaron chefs because it produces the most consistent and stable macaron shells.

French Macaron Ingredients

Egg whites are the main ingredient for making a French macaron. I recommend using fresh egg whites that have been aged in the fridge for 2-4 days. This allows some of the moisture to evaporate from the egg whites and causes the tight proteins in the egg whites to relax. Relaxed protein means stronger meringue that is less prone to over-mixing and cracking. *Make sure you don't get any egg yolk into the whites or it can cause your meringue to collapse and there is no way to save it if that happens. Boxed egg whites are not recommended for making macarons because they don't whip up enough. Once you get more comfortable with making macarons, you may find that you no longer need to use aged egg whites.

Almond flour is the other ingredient needed to make perfect macarons. Almond flour is finely ground almonds. I like the brand from bobs red mill. Almond flour is different from almond meal so make sure you get the right kind.

Powdered sugar is what will make our macarons sweet and creates that crispy shell out the outside of the macaron shell.

Granulated sugar is added to whipping egg whites to create structure and causes the shell to form as well. Some pastry chefs prefer superfine sugar for a shinier macaron shell but it's not necessary.

Food coloring is needed to color your French macaron shells. I prefer to use powdered food coloring so that the extra liquid from the food coloring does not throw off these delicate cookies but if all you have is gel food coloring that is ok too. Just don't use that super liquid food color from the grocery store because it will make your batter runny.

This recipe uses vanilla extract for flavoring but you can use any liquid flavoring that you desire. You may have to adjust the flavoring amounts depending on how strong you want the flavor to be. Keep in mind you will also get flavor from the filling you choose.

Cream of tartar is an acid that helps your meringue batter keep its stability and prevents over-whipping. It's not 100% necessary but it does help!

Powdered egg whites can help strengthen your egg whites to prevent over-mixing. Again, not 100% necessary but it does help when you're a beginner.

Tools and Equipment

Kitchen scale - This is a must. Some recipes can be converted to cups without too many problems but this is not one of them. Exact measurements are required. You can get a kitchen scale at most department stores or this one from OXO that I like.

Glass or metal bowl - Plastic bowls hold onto fat particles which can interfere with your batter.

Stand mixer or electric hand mixer - This is necessary for mixing your meringue. You could do it by hand but your arm would probably fall off before you got your meringue mixed enough.

Sifter - This isn't absolutely necessary but if you want very shiny and smooth macaron shells, you'll want to sift your almond and powdered sugar.

Food Processor - Necessary for shiny and smooth macarons. Not necessary but if you don't use it, your macaron shells will be a bit lumpier.

Pastry bag and medium round piping tip - You will need these to pipe your macaron shells. The exact size of the piping tip isn't super important, but I typically use an Ateco 804-806.

Parchment Paper or silicone mat (not wax paper) - I have personally found that parchment paper works best for me when piping out my macaron shells. The paper allows for even baking and they release easily from the paper.

Two baking sheet pans - You want to pipe all of your macaron batter at once. It will not keep if you leave it in the bowl for too long after mixing.

How to Make French Macarons

Before You Begin

1. Age your egg whites 2-4 days ahead of making your macarons. Crack and separate the eggs and store the whites in a container covered in plastic wrap.
2. Take your egg whites out of the fridge 2-3 hours in advance. Room-temperature egg whites whip up better than cold egg whites.
3. Begin by wiping your bowls, whisk, and tools down with some white vinegar. This will remove every trace of oil from the surface and help ensure the perfect macaron.
4. Preheat your oven to 300ºF (148ºC).
5. Trim the parchment paper to the size of your pan so that it fits perfectly inside.
6. Place the macaron template under the parchment or make your own template by tracing circles that are roughly 1.5" wide and spaced about 1" apart. Turn the parchment over so that the marker does not transfer to your cookies.
7. Measure out all your ingredients carefully using a food scale and set them aside. Having your ingredients ready to go will help ensure success.

Making French Macaron Batter

1. Place your dry ingredients (almond flour, powdered sugar, and salt) into your food processor. Process for 5-second increments, three times. Shake the container as needed to ensure even mixing.
2. Place your strainer over a large bowl.
3. Sift the almond flour mixture to remove any large bits of almond. If you have to remove a lot, make sure to add the same amount of almond flour back in so that your batter ratio is not thrown off.
4. Place your egg whites, cream of tartar, and meringue powder into the bowl of your stand mixer with the whisk attachment attached.
5. Begin whisking your egg whites on medium speed until they are foamy. Medium speed will produce smaller, stronger air bubbles than whipping at high speed.
6. Sprinkle in the granulated sugar slowly until it's all added and continue whisking on medium until you reach stiff peaks.
7. Finally add the vanilla and mix until combined.
8. Add your meringue to the dry ingredients and begin using the "J fold" method by making a line down the center of your mixture with the rubber spatula and then up and to the left of the bowl. Rotate the bowl 90º and repeat this "J fold" for 10 strokes.
9. Add your food coloring in at this point. Remember, a little goes a long way. Fold two more times.
10. Begin testing your batter after stroke 12 for readiness by lifting the spatula out of the bowl to see how the batter runs off the spatula. If the batter stays clumped or does not fall off the spatula, fold it one more time and test again.
11. Repeat this process until the batter falls off the spatula in a "V" shape. Another test you can do is to firmly bang your bowl onto the counter to see if the batter settles into itself. If it does, it's ready. If it doesn't move it still needs more mixing. Some pastry chefs recommend making a figure 8 with the batter to test readiness but I find this often causes overmixing so looking for the "V" is a safer option.
12. Prepare your piping bag with a ½" round piping tip by cutting the end of the piping bag off and inserting the tip into the bag.
13. Twist the piping tip and bag together to seal the bottom of the piping bag and then press the bag into the tip so that the filling does not leak out of the piping bag.
14. Fold the top of the piping bag down over your hand and scoop the macaron batter into the piping bag with a rubber spatula. Or you can place the piping bag into a tall glass so both your hands are free.
15. Lay the bag flat on the counter and push all the batter to the bottom of the piping bag so there are no air bubbles and then twist the top to prevent leaking. Tie the top into a knot if desired.
16. When ready to pipe, pull the piping tip out and move the batter down into the piping tip by squeezing the batter gently. Pro-tip: When you are not piping, hold the piping bag straight up to prevent leaking. When ready to pipe turn the bag over and immediately begin piping.

Piping the Macarons

Piping macarons for the first time can take some practice but don't worry, even if they don't look perfect they will still taste just as delicious! Always eat the evidence I say.

1. Hold the piping bag straight up and down over a circle, about 1" away from the prepared baking sheets.
2. Begin squeezing, do not rotate or move your bag.
3. The piping tip opening should be touching the macaron at all times.
4. Stop piping just inside the circle (at the dotted line if you're using my template).
5. Make a small quick "C" circular motion with the tip to remove it from the piped cookie. Try not to just lift up because this will leave little peaks on top of your cookies.
6. After all your macarons are piped, lift your pan up about 6" and drop it onto your work surface a few times. This helps pop any large bubbles that may have got trapped in your batter pop so they don't crack your macarons.
7. Use a needle or toothpick to fix any bubbles if you still have some.
8. Don't forget to remove the templates under the parchment paper before baking.
9. Allow the macarons to sit at room temperature for 15-30 minutes to develop a "skin" on them before baking. You should be able to lightly touch the top of the cookie and the batter will not stick to your finger. Do not leave your macarons out to dry for longer than 30 minutes or the shell can get too thick and your macaron shells won't develop feet.
10. Remove the template and place a small dab of macaron batter under the corner of each piece of parchment paper to keep it from blowing all over the place in the oven.
11. Bake the macarons in the oven at 300ºF for 10 minutes. Rotate the pan after 5 minutes to promote even baking as well as let some of the steam out of the oven which helps to prevent cracking.
12. Test one macaron by gently lifting it from the parchment paper with a knife. If it releases, your macarons are done. If it's sticking, continue baking and check every minute until they release.
13. Remove the baking tray from the oven and pull the parchment off the pan by sliding it gently onto a wire rack so that your macarons do not continue to bake.

Making Ganache Filling

This is to make a very basic white chocolate ganache filling using cream. You can use this same ratio to make fruit puree ganache by replacing the cream with a puree such as raspberry, lemon, passion fruit, etc. You can also add extracts to your ganache. Get creative with your flavors! This is the best way to experiment with the flavors of macarons without messing with the ingredients of the macaron shells.

1. Combine your chocolate and cream together in a microwave-safe bowl.
2. Heat the mixture for one minute then whisk together.
3. Continue heating the mixture in 30-second increments until the chocolate is melted and everything is mixed together smoothly. Add white food coloring if you want the ganache to be more transparent.
4. Add the butter and vanilla, then stir together until it's melted and combined.
5. Place the ganache into a piping bag and flatten the mixture out until it is pretty thin.
6. Place the ganache into the freezer for about 10 minutes to help it set up.
7. Push the ganache to the end of the piping bag with a bowl scraper.
8. Cut a small ⅛" hole in the bottom of the piping bag and begin filling your macaron shells with the ganache.
9. Place a second shell on top and now your macarons are complete!

Troubleshooting Macaron Problems

If you are having problems with your macarons, take a look at some of the troubleshooting techniques below to see if you can fix the issue. Remember to only try one fix at a time so if it works, you know what you changed. Try not to attempt different flavor combinations until you've mastered a base recipe that works for you. All of these suggestions are based on the assumption that you have measured your ingredients properly using a kitchen scale.

FAQ

Related Recipes

Strawberry Macarons

Chocolate Macarons

Pistachio Macarons

Lemon Shortbread Cookies

Recipe

Print

French Macaron Recipe

How to make crispy, crunchy, chewy french macarons! Follow this recipe for tips on how to properly fold macaron batter, avoid hollow shells and other problems.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting time 20 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 36 cookies

Calories 99kcal

Author Elizabeth Marek

Equipment

• Food Scale
• Stand Mixer
• Sifter
• Parchment Paper
• Piping Bag
• 802 Round Piping Tip
• Food processor

Ingredients

• 4 ounces almond flour
• 8 ounces powdered sugar
• 4 ounces egg whites aged overnight in the fridge and brought to room temperature
• ¼ teaspoon cream of tartar
• ½ teaspoon meringue powder optional
• 2 ounces granulated sugar super fine
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 drop gel food coloring optional

White Chocolate Ganache

• 7 ounces white chocolate
• 4 ounces heavy cream
• 1.5 ounces unsalted butter
• 1 whole vanilla bean or 1 teaspoon extract

US Customary - Metric

Instructions

Before you Begin

• Age your egg whites 2-4 days ahead of making your macarons. Crack and separate the eggs and store the whites in a container covered in plastic wrap.
• Take your egg whites out of the fridge 2-3 hours in advance. Room-temperature egg whites whip up better than cold egg whites.
• Begin by wiping your bowls, whisk, and tools down with some white vinegar. This will remove every trace of oil from the surface and help ensure the perfect macaron.
• Preheat your oven to 300ºF (148ºC).
• Trim the parchment paper to the size of your pan so that it fits perfectly inside.
• Place the macaron template under the parchment or make your own template by tracing circles that are roughly 1.5" wide and spaced about 1" apart. Turn the parchment over so that the marker does not transfer to your cookies.
• Measure out all your ingredients carefully using a food scale and set them aside. Having your ingredients ready to go will help ensure success.

Making the Macaron Batter

• Place your dry ingredients (almond flour, powdered sugar, and salt) into your food processor. Process for 5-second increments, three times. Shake the container as needed to ensure even mixing.
• Place your strainer over a large bowl.
• Sift the almond flour mixture to remove any large bits of almond. If you have to remove a lot, make sure to add the same amount of almond flour back in so that your batter ratio is not thrown off.
• Place your egg whites, cream of tartar, and meringue powder into the bowl of your stand mixer with the whisk attachment attached.
• Begin whisking your egg whites on medium speed until you reach soft peaks. Medium speed will produce smaller, stronger air bubbles than whipping at high speed.
• Sprinkle in the granulated sugar slowly until it's all added and continue whisking on medium until you reach stiff peaks.
• Finally, add the vanilla and mix until combined.
• Add your meringue to the dry ingredients and begin using the "J fold" method by making a line down the center of your mixture with the rubber spatula and then up and to the left of the bowl. Rotate the bowl 90º and repeat this "J fold" for 10 strokes.
• Add your food coloring in at this point. Remember, a little goes a long way. Fold two more times.
• Begin testing your batter after stroke 12 for readiness by lifting the spatula out of the bowl to see how the batter runs off the spatula. If the batter stays clumped or does not fall off the spatula, fold it one more time and test again.
• Repeat this process until the batter falls off the spatula in a "V" shape. Another test you can do is to firmly bang your bowl onto the counter to see if the batter settles into itself. If it does, it's ready. If it doesn't move it still needs more mixing. Some pastry chefs recommend making a figure 8 with the batter to test readiness but I find this often causes overmixing so looking for the "V" is a safer option.
• Prepare your piping bag with a ½" round piping tip by cutting the end of the piping bag off and inserting the tip into the bag.
• Twist the piping tip and bag together to seal the bottom of the piping bag and then press the bag into the tip so that the filling does not leak out of the piping bag.
• Fold the top of the piping bag down over your hand and scoop the macaron batter into the piping bag with a rubber spatula. Or you can place the piping bag into a tall glass so both your hands are free.
• Lay the bag flat on the counter and push all the batter to the bottom of the piping bag so there are no air bubbles and then twist the top to prevent leaking. Tie the top into a knot if desired.
• When ready to pipe, pull the piping tip out and move the batter down into the piping tip by squeezing the batter gently. Pro-tip: When you are not piping, hold the piping bag straight up to prevent leaking. When ready to pipe turn the bag over and immediately begin piping.

Piping the Macarons

• Hold the piping bag straight up and down over a circle, about 1" away from the prepared baking sheets.
• Begin squeezing, do not rotate or move your bag.
• The piping tip opening should be touching the macaron at all times.
• Stop piping just inside the circle (at the dotted line if you're using my template).
• Make a small quick "C" circular motion with the tip to remove it from the piped cookie. Try not to just lift up because this will leave little peaks on top of your cookies.
• After all your macarons are piped, lift your pan up about 6" and drop it onto your work surface a few times. This helps pop any large bubbles that may have got trapped in your batter pop so they don't crack your macarons.
• Use a needle or toothpick to fix any bubbles if you still have some.
• Don't forget to remove the templates under the parchment paper before baking.
• Allow the macarons to sit at room temperature for 15-30 minutes to develop a "skin" on them before baking. You should be able to lightly touch the top of the cookie and the batter will not stick to your finger. Do not leave your macarons out to dry for longer than 30 minutes or the shell can get too thick and your macaron shells won't develop feet.
• Remove the template and place a small dab of macaron batter under the corner of each piece of parchment paper to keep it from blowing all over the place in the oven.
• Bake the macarons in the oven at 300ºF for 10 minutes. Rotate the pan after 5 minutes to promote even baking as well as let some of the steam out of the oven which helps to prevent cracking.
• Test one macaron by gently lifting it from the parchment paper with a knife. If it releases, your macarons are done. If it's sticking, continue baking and check every minute until they release.
• Remove the baking tray from the oven and pull the parchment off the pan by sliding it gently onto a wire rack so that your macarons do not continue to bake.

Making White Chocolate Ganache

• Combine your chocolate and cream together in a microwave-safe bowl.
• Heat the mixture for one minute then whisk together.
• Continue heating the mixture in 30-second increments until the chocolate is melted and everything is mixed together smoothly.
• Add the butter and vanilla, then stir together until it's melted and combined.
• Place the ganache into a piping bag and flatten the mixture out until it is pretty thin.
• Place the ganache into the freezer for about 10 minutes to help it set up.
• Push the ganache to the end of the piping bag with a bowl scraper.
• Cut a small ⅛" hole in the bottom of the piping bag and begin filling your macaron shells with the ganache.
• Place a second shell on top and now your macarons are complete!

Video

Notes

1. Egg whites are the main ingredient for making a French macaron. I recommend using fresh egg whites that have been aged in the fridge for 2-4 days. This allows some of the moisture to evaporate from the egg whites and causes the tight proteins in the egg whites to relax. Relaxed protein means stronger meringue that is less prone to over-mixing and cracking.
2. Almond flour is different from almond meal so make sure you get the right kind.
3. Some pastry chefs prefer superfine granulated sugar for a shinier macaron shell but regular sugar will work as well.
4. Cream of tartar is an acid that helps your meringue batter keep its stability and prevents over-whipping. It's not 100% necessary but it does help!
5. Powdered egg whites can help strengthen your egg whites to prevent over-mixing. Again, not 100% necessary but it does help when you're a beginner.
6. A kitchen scale is a must. Some recipes can be converted to cups without too many problems but this is not one of them. Exact measurements are required. You can get a kitchen scale at most department stores.
7. Stand mixer or electric hand mixer - This is necessary for mixing your meringue. You could do it by hand but your arm would probably fall off before you got your meringue mixed enough.
8. Glass or metal bowl - Plastic bowls hold onto fat particles which can interfere with your batter.
9. Pastry bag and medium round piping tip - You will need these to pipe your macaron shells. The exact size of the piping tip isn't super important, but I typically use an Ateco 804-806.
10. Parchment Paper or silicone mat (not wax paper) - I have personally found that parchment paper works best for me when piping out my macaron shells. The paper allows for even baking and they release easily from the paper.
11. Two baking sheet pans - You want to pipe all of your macaron batter at once. It will not keep if you leave it in the bowl for too long after mixing.

Nutrition

Serving: 1cookie | Calories: 99kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 77IU | Vitamin C: 0.05mg | Calcium: 20mg | Iron: 0.1mg

The post French Macaron Recipe appeared first on Sugar Geek Show.

Pressing a criss-cross into each cookie ensures this dough will flatten out and bake evenly. This has been the traditional look of the best peanut butter cookies for more than 80 years. Personally, I don’t think the cookie tastes the same without it! You can even add chocolate chips or peanuts to the top for some extra flavor.

Chewy Peanut Butter Cookies Ingredients

Peanut Butter: Crunchy peanut butter or smooth is a personal choice, but everyone in my house voted for creamy. I don’t recommend using natural peanut butter because the separation in the jar makes it difficult to mix evenly in the dough, and we want to have a consistent perfect texture in each cookie. 

Brown Sugar: This is the key to making chewy cookies, and you can use light or dark brown sugar. The added molasses makes the best soft cookies. Using both kinds of sugar keeps the cookie soft and chewy but crisps up the exterior enough to keep it from spreading too much. 

Making Chewy Peanut Butter Cookies

1. Combine the flour, baking soda, baking powder, and salt in a large bowl, whisk it briefly and set it aside.
2. Add the butter and brown sugar to a large bowl and mix with an electric hand mixer on medium speed until it's smooth and light in color. Make sure you scrape the sides of the bowl. You can also use a stand mixer with a paddle attachment.
3. Then, add the peanut butter and mix until it is smooth.
4. Pour in the eggs one at a time and mix until they are combined.
5. Add the dry ingredients to the bowl and fold them in with a spatula (or mix on low speed) until they're just combined.
6. Cover the dough with plastic wrap and chill cookie dough in the refrigerator for at least 3 hours or overnight. Pro-tip: Chilling is essential to getting that chewy texture in the cookies. If you don’t chill the dough enough, your cookies will spread and become crispy in the oven.
7. Preheat your oven to 375°F and prepare a baking sheet with parchment paper.
8. Scoop the cookie dough with a #2 scoop (or a ¼ measuring cup) into 2-2.5 ounce balls. This will make 24, 3" cookies.
9. Form the dough into balls with your hands and place them at least 2 inches apart on the cookie sheet. You will need a few cookie sheets if you're making a full batch.
10. Using an extra large fork, press down once in each direction to give the cookie its signature criss-cross pattern on top. This is done so the cookie bakes and spreads evenly, and it's cute. 
11. Bake the cookies at 375°F for 13-15 minutes. The baking time may vary on your oven, but cookies shouldn’t appear to be too browned when finished, just slightly golden and crisp on the edges. Take them out when they are set and look a little soft in the center. If they appear too wet in the middle give them 1-2 minutes more. Baked cookies will keep their soft texture if you store them in an airtight container.
12. Use a large metal cookie cutter to form your warm peanut butter cookies into perfect circles. This is optional but will make them extra pretty!
13. Rest the cookies on the baking pan for 5 minutes, then place them onto a cooling rack. These chewy peanut butter cookies will last a room temperature stored in an airtight container for 4-5 days. You can also freeze the baked cookies or freeze the dough to have them at any time. They're delicious when served with a glass of cold milk!

FAQ

Related Cookie Recipes

Nutella-stuffed chocolate chip cookies

Chewy double chocolate cookies

Snickerdoodle cookies

Red velvet-stuffed cookies

Recipe

Print

Chewy Peanut Butter Cookies

These chewy peanut butter cookies are soft in the center, crispy on the edges, and have lots of peanut butter flavor. I dare you to eat one without milk! An easy recipe with simple ingredients that comes together in a snap.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 3 hours hours

Total Time 35 minutes minutes

Servings 24 cookies

Calories 265kcal

Author Elizabeth Marek

Ingredients

• 3 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups brown sugar dark or light
• 1 cup unsalted butter softened
• 1 cup smooth peanut butter
• 2 large eggs

US Customary - Metric

Instructions

• Combine the flour, baking soda, baking powder, and salt in a large bowl, whisk it briefly and set it aside.
• Add the butter and brown sugar to a large bowl and mix with an electric hand mixer on medium speed until it's smooth and light in color. Make sure you scrape the sides of the bowl. You can also use a stand mixer with a paddle attachment.
• Then, add the peanut butter and mix until it is smooth.
• Pour in the eggs one at a time and mix until they are combined.
• Add the dry ingredients to the bowl and fold them in with a spatula (or mix on low speed) until they're just combined.
• Cover the dough with plastic wrap and chill cookie dough in the refrigerator for at least 3 hours or overnight. Pro-tip: Chilling is essential to getting that chewy texture in the cookies. If you don’t chill the dough enough, your cookies will spread and become crispy in the oven.
• Preheat your oven to 375°F and prepare a baking sheet with parchment paper.
• Scoop the cookie dough with a #2 scoop (or a ¼ measuring cup) into 2-2.5 ounce balls. This will make 24, 3" cookies.
• Form the dough into balls with your hands and place them at least 2 inches apart on the cookie sheet. 
• Using an extra large fork, press down once in each direction to give the cookie its signature criss-cross pattern on top. This is done so the cookie bakes and spreads evenly, and it's cute. 
• Bake the cookies at 375°F for 13-15 minutes. The baking time may vary on your oven, but cookies shouldn’t appear to be too browned when finished, just slightly golden and crisp on the edges. Take them out when they are set and look a little soft in the center. If they appear too wet in the middle give them 1-2 minutes more. Baked cookies will keep their soft texture if you store them in an airtight container.
• Use a large cookie cutter to form your warm peanut butter cookies into perfect circles. This is optional but will make them extra pretty!
• Rest the cookies on the baking pan for 5 minutes, then place them onto a cooling rack.

Notes

1. These chewy peanut butter cookies will last a room temperature stored in an airtight container for 4-5 days. You can also freeze the baked cookies or freeze the dough to have them at any time. They're delicious when served with a glass of cold milk!
2. Freeze these peanut butter cookie dough balls for up to 2 months and bake them off when you want fresh cookies.
3. Bring your butter to room temperature before creaming it with your sugars. Sugar will push through softened butter easier than cold butter. 

Nutrition

Serving: 1cookie | Calories: 265kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 201mg | Potassium: 118mg | Fiber: 1g | Sugar: 19g | Vitamin A: 259IU | Calcium: 31mg | Iron: 1mg

The post Chewy Peanut Butter Cookies appeared first on Sugar Geek Show.

I'll let you in on a little secret, not all gingerbread is created equal. You might be surprised to find out that the gingerbread that is used to make those amazing houses are made with something called "construction gingerbread" meaning it's not meant to be eaten and is really only for building.

So if you try to build a gingerbread house from regular yummy gingerbread cookie dough, you might find your cookie dough spreading or cracking when you try to assemble the house.

This is the gingerbread house recipe that I got from my friend Christophe Rull who is the head pastry chef at the Parky Hyatt Aviara in San Diego. We used this recipe to build a gingerbread house that was over twelve feet tall! Granted we had a structure underneath because the house had to be on display for over a month but still, it was the best structural gingerbread I've ever used!

Christophe has graciously shared his recipe with me so I can give it to you guys! So you can make some amazing gingerbread houses too!

Gingerbread House Ingredients

First we need to get all our ingredients together to make the gingerbread house recipe. You probably already have all the ingredients you need in your pantry but check for molasses since that isn't used very much anymore and you'll need quite a bit. Molasses actually gives the gingerbread that nice dark gingerbread color.

Gingerbread House Step-By-Step

This gingerbread house recipe also uses shortening so make sure you have that on hand. Since we're not eating this gingerbread house, you could really skip all the spices but they add a nice color and scent to the house that looks and smells really nice!

Step 1 - Sift together your flour, cinnamon, ginger, nutmeg, cloves, and salt in a bowl and set it aside. 

Step 2 - Melt the vegetable shortening in the microwave or on the stove until it's just barely melted. I'm using shortening because we aren't eating this gingerbread so the taste isn't important. 

Step 3 - In the bowl of your stand mixer, combine the shortening, sugar, and molasses. Add in your egg and mix until smooth. 

Step 4 - Add your dry ingredients to the egg mixture and mix until a smooth dough forms. 

Step 5 - Divide your dough in half and roll it out ¼" thick directly onto a silicone baking mat so that we can pour sugar windows next. 

Step 6 - After the dough is rolled out, put it in the freezer for about 20 minutes. This just makes cutting out the templates a little easier and helps them to hold their shape. I try to keep my pieces pretty close together without being TOO close or they might touch during baking. This recipe doesn't spread but it does puff a tiny bit. Keep your leftover dough for later.

Gingerbread House Pattern

I have a gingerbread house pattern that you can use to make your own gingerbread houses. I know it SEEMS very small but once it's assembled, its actually the perfect size for an individual gingerbread house to decorate. One gingerbread house recipe will make three gingerbread houses.

Step 1 - Print your template. Cut your template pieces out.

Step 2 - Take your chilled dough from the freezer and lay your gingerbread house pattern on top. Don't put them too close together or they will touch when they bake. 

If you want to add a brick texture, now is the time to press it into your dough, BEFORE you cut. I used a x-acto knife to cut mine but any small knife works. Just don't cut through your silicone mat!

Step 3 - Peel away the excess dough and set it aside to roll out for the other houses. 

Step 4 - Bake the pieces in the oven at 300ºF for 50-60 minutes. Keep an eye on the color, if you feel like they are getting too dark, you can take them out sooner. 

Step 5 - Let the gingerbread cool fully before picking it up to avoid cracks. Use your leftover dough to make the third gingerbread house.

OPTIONAL: How To Make A Brick Texture On Your Gingerbread House

For one of my houses I used a brick impression tool. I like this one in particular because it has nice sharp edges and doesn't distort the gingerbread cookie dough when you push it in. I got mine from Nicholas Lodge.

I just pressed the embossing tool into my cookie dough before baking to get this awesome brick texture on my gingerbread house walls! I love how it turned out!

OPTIONAL: How To Make Gingerbread House Windows With Jolly Ranchers

You definitely don't HAVE to put windows in your gingerbread house but if you're extra like me (which I feel like you might be) then you're going to want to make some awesome windows for your gingerbread house! lucky for you it's SUPER easy!

All you need is some hard candies but the trick to windows that stay nice and clear is to use sugar free candy. Sugar free candy is made with something called isomalt and is actually more resistant to clouding than traditional sugar.

For my windows I used sugar free jolly ranchers and hard candies in pink, blue and green. I broke them up into smaller pieces with a mallet inside a plastic baggie so the pieces wouldn't go flying.

Then all you have to do is put a few pieces of each color into the cut out of your cooked gingerbread. Don't be afraid to fill it up because it thins out a lot once it's melted.

I put the candy into the cutout areas during the last 5 minutes of baking. If they aren't completely melted then you can do another minute but don't leave them in too long or they will burn. Let your cookies completely cool before removing the silicone baking mat from the back. Voila! Super pretty gingerbread cookie windows! And so easy!

If you want clear windows you can use clear sugar-free candies or you can use isomalt. I like to buy mine pre-cooked and ready to melt from simi cakes and confections. Or you can make your own isomalt from raw granules by using my clear isomalt recipe.

How To Assemble Your Gingerbread House

If you've ever tried to put together a gingerbread house, you know it can be a bit challenging! The main thing you need is some THICK royal icing and some patience. First I recommend making up a batch of my royal icing. The stuff they sell in the kits is too soft!

You can also use melted isomalt or even caramel to assemble your pieces by dipping the ends in the sugar and gluing them together but be very very careful you don't drip and get a sugar burn. 

Step 1 - Place some of the royal icing into a piping bag and cut off the end to make a small hole or use a #2 piping tip.

Step 2 - Pipe a line on the sides of the front and back piece right along the edge. Don't be skimpy with your royal icing!

Step 3 - Attach the sidewall and place it on a flat surface. Now attach the other sidewall. Then you can put on the back piece. Wipe off any excess royal on the outside but the inside should have lots. Even add more if you want! I let this dry for an hour or so before adding the roof just to be safe.

Pro-tip: If you are piping lots of decorations onto your gingerbread house, you can add all your decorations first, let them dry and then assemble your house. 

Step 4 - To add the roof, I piped some royal along the top edge of one side of the house then add the first part of the roof. Then I pipe royal to the second part of the house and along the top edge of the first piece of the roof and add the final piece of the roof. Let this baby dry overnight before you start adding candy so that it's rock solid.

Step 6 - Decorate! Once your gingerbread house is assembled you can start decorating with all kinds of candies and colored royal icing! I LOVE this gingerbread house by Freed's Bakery and will some day attempt something like this. I'm in love with all the colors of the icing and the creative use of candy. If you want more gingerbread house ideas check out my 25 best gingerbread house ideas post.

How To Decorate A Gingerbread House

To decorate my gingerbread house, I used a combination of a bunch of candies like M&M, hard candies, candy canes, miniature starburst candies and chocolate bars. You can use whatever candies you like, just mix and match and have fun!

I used my stiff royal icing to attach the candy to the gingerbread house and let it dry overnight before I lifted it up to put the battery-operated tea lights underneath. These little houses look so cute on our bookshelf and make the best decorations for the holidays!

Gingerbread House Recipe Without Molasses

Did you run out of molasses? That's ok! You can replace the molasses in this gingerbread house recipe with a few things. You can use dark corn syrup, honey, maple syrup or even brown sugar in place of molasses. Make sure you use the same amount by weight, not by volume (cups).

I honestly have not made a lot of gingerbread houses but I feel like I could do some legit complicated designs based on what I have learned with this gingerbread house recipe and making a couple of practice ones. I can't wait to decorate these this weekend for Friendsgiving!

Recipe

Print

Gingerbread House Recipe

The best construction gingerbread house recipe. Super strong, great for cutting out intricate templates and does not spread when baking. This recipe is enough to make three gingerbread houses using the gingerbread house template included 

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Chilling 20 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 3 gingerbread houses

Calories 112kcal

Author Elizabeth Marek

Equipment

• Stand Mixer with paddle and whisk attachment
• Piping bag and tips

Ingredients

Gingerbread House Recipe

• 28 oz AP Flour
• ¾ tsp cinnamon
• ¼ teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¾ teaspoon salt
• 7 oz vegetable shortening
• 6 oz granulated sugar
• 16 oz molasses
• 1 Large egg
• 5 crushed jolly ranchers or isomalt for the windows

Stiff Royal Icing Recipe

• 16 ounces powdered sugar sifted
• 2 ounces pasteurized egg whites
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

For The Gingerbread House

• Sift your dry ingredients together, set aside
• Microwave vegetable shortening (or melt on stovetop in pot) until liquid but not hot
• In a stand mixer, whisk shortening, sugar and molasses together. Add the egg and mix until combined
• Switch to the paddle attachment and add your dry ingredients. Mix on medium/low until a smooth ball starts to form, do not over mix
• Roll out dough onto parchment paper or a baking mat to ¼" thick. Try to make the dough as even in thickness as possible. 
• Freeze dough for 20 minutes (optional) 
• Cut shapes out using your templates. Remove excess dough (can be used to re-roll out and make more pieces)
• Bake in an oven set to 300º F for 50-60 mins until very firm
• Once gingerbread is done, remove from the oven and let fully cool before moving. Your gingerbread is now ready to be assembled. 

For The Royal Icing

• Combine your egg whites, sifted powdered sugar, and cream of tartar in the bowl of your stand mixer with the whisk attached. 
• Mix on low to get the ingredients combined then bump up to high for 1-2 minutes. Add in your vanilla extract and whip until it's white. No need to mix for longer than 5 minutes. 
• Place the royal icing into a bowl or container with a lid. Your THICK royal icing is now ready to be thinned down to the consistency you desire. 

Video

Nutrition

Serving: 1oz | Calories: 112kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 129mg | Sugar: 8g | Vitamin A: 5IU | Calcium: 19mg | Iron: 1mg

The post Construction Grade Gingerbread House Recipe appeared first on Sugar Geek Show.

These Linzer cookies will make you the star of the Christmas cookie exchange! What's more, if you enjoy baking and giving homemade cookies as gifts, these package really nicely if you wait 24 hours after the cookies have been assembled and the jam has had some time to set!

Linzer Cookie Ingredients

Almond flour - We are using almond flour today, but you could use any kind of nut flour like hazelnut or pistachio! 

Cake flour - If you don't have cake flour, remove 3 Tablespoons of All-Purpose flour and replace it with cornstarch.

If you’re located in another country, you can find cake flour but it might need to be ordered online. In the UK, look for Shipton mills cake and pastry flour. 

Cranberry Jam - I'm making a yummy cranberry jam for my Linzer cookies, but any kind of sweet jam or filling will work! You can even use store-bought jam if you don't want to make your own.

Cake Crumbs - I always have leftover cake laying around, so this isn't an uncommon ingredient in my house. If you don't have extra cake crumbs on hand, you can either buy a cupcake or cake from the store and crumble that up, or just use more cake flour. The cake crumbs add more flavor to your cookies.

How to Make Cranberry Filling for Linzer Cookies

I like to make my cranberry filling ahead of time to allow it to cool down completely. You can easily make this a few days in advance. Don’t like cranberry? Try making raspberry filling instead.

1. Combine the water, sugar, zest, juice, and cranberries together in a saucepan over medium-high heat until it begins to simmer. Stir occasionally to prevent burning.
2. Lower the heat to medium and let the mixture reduce for about 10 minutes or until the mixture is thickened. 
3. Remove from the heat and let the mixture cool before using. 
4. Once your filling is cool, use an immersion blender or blender to make your cranberry filling smoother and easier to pipe. Totally optional. 

Pro-Tip: For a thicker filling, combine 2 teaspoons of cornstarch with 1 Tablespoon of cool water to make a slurry. Add the cornstarch to the filling at the end of cooking, and then cook it for an extra minute to thicken. 

How to Make Linzer Cookie Dough

1. Combine your cake crumbs, cake flour, cinnamon, baking powder, salt, and almond flour together with a whisk. (If you don’t have cake crumbs you can replace them with more almond flour) Set aside. Pro-Tip: You can use any kind of nut flour for this recipe including hazelnut, pistachio, or cashew! 
2. In the bowl of your stand mixer, cream the room temperature butter and the sugar until it’s light and fluffy. 
3. Add the room temperature egg and vanilla to your butter/sugar mixture and mix it until it’s incorporated. 
4. While mixing on low, add in your flour mixture and mix until the dough comes together. Don’t over-mix it. 
5. Divide the dough into two flattened disks.
6. Wrap in plastic and refrigerate for an hour or overnight. 

How to Assemble Linzer Cookies

1. Preheat your oven to 325ºF and line a cookie sheet with some parchment paper.
2. Let your dough warm up until you can roll it out without it cracking. Mine took about an hour. 
3. Dust the rolling pin and the surface with some flour to prevent sticking. Roll out your dough to ⅛″ thick. 
4. Use the Linzer cookie cutter without the window attachment and cut out 24 backs.
5. Bake for 10-12 minutes or until the edges begin to turn golden brown.
6. Use the Linzer cookie cutter WITH the window attachment and cut out 24 fronts.
7. Bake for 9-11 minutes or until the edges just begin to turn golden brown. Pro-Tip: If you have any leftover dough you can press it together and roll out more fronts and backs and bake them off.  
8. Transfer your baked cookies to a cooling rack to allow them to cool.
9. Dust the fronts with some powdered sugar.
10. Fill a piping bag with your cranberry filling. Pipe some filling around the outside of one of the back cookies, about ¼″ thick. 
11. Place the front cookie on top and gently press down. 
12. Fill the center of the cookie with some more cranberry filling.

Your cranberry filling will develop a skin after 24 hours and will then be suitable to package if you desire. 

How do you use a Linzer cookie cutter?

Linzer cookies are often made using a Linzer cookie cutter. These cookie cutters usually have a fluted outer edge and a center cutter that is detachable so that you can make the cookies with the center cut out. 

Some Linzer cookie cutters are all one piece. Use one side to cut the backs of the cookies and then flip the cutter over to cut the front of the cookie with the window.

FAQ

More Recipes You'll Love

Homemade Cranberry Sauce

Pumpkin Spice Cake

Tart Dough Recipe

Chocolate Peppermint Cookies

Hot Chocolate Cocoa Bombs

Recipe

Print

Linzer Cookie Recipe

Linzer cookies are a traditional Christmas cookie made from a crispy, buttery tart dough, dusted with powdered sugar and filled with a sweet cranberry jam.

Course Dessert

Cuisine german

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

cooling 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 30 cookies

Calories 133kcal

Author Elizabeth Marek

Equipment

• Linzer cookie cutter (or two cutters, one about 2" and one ½")

Ingredients

Linzer Cookies

• 6 ounces unsalted butter room temperature
• 4 ounces granulated sugar
• ½ teaspoon vanilla extract
• 1 large egg room temperature
• 1 ounce cake crumbs or cake flour
• 8 ounces cake flour or substitute with All purpose flour, remove 3 Tablespoons of flour and replace with 3 Tablespoons of cornstarch.
• 1 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 ounces almond flour or hazelnut flour, a combination of both, or pistachio flour

Cranberry Filling

• 12 ounces cranberries
• 7 ounces sugar
• 8 ounces water
• 1 Tablespoon orange zest
• 3 Tablespoons orange juice

US Customary - Metric

Instructions

Cranberry Jam Instructions

• Combine water, sugar, zest, juice, and cranberries together in a saucepan over medium-high heat until it begins to simmer. Stir occasionally to prevent burning.
• Reduce the heat to medium and let the mixture reduce for about 10 minutes or until the mixture is thickened. 
• Remove from the heat and let the mixture cool before using.
• Once your filling is cool, use an immersion blender or blender to make your cranberry filling smoother and easier to pipe (optional). Pro-Tip: For a thicker filling, combine 2 teaspoon cornstarch with 1 Tablespoon cool water to make a slurry. Add the cornstarch to the filling at the end of cooking, and then cook it for an extra minute to thicken. 

Linzer Cookie Dough Instructions

• Combine your cake crumbs, cake flour, cinnamon, baking powder, salt, and almond flour together with a whisk. (If you don’t have cake crumbs you can replace them with more almond flour) Set aside. Pro-Tip: You can use any kind of nut flour for this recipe including hazelnut, pistachio, or cashew! 
• In the bowl of your stand mixer, cream the room temperature butter and the sugar until it’s light and fluffy. 
• Add the room temperature egg and vanilla to your butter/sugar mixture and mix it until it’s incorporated. 
• While mixing on low, add in your flour mixture and mix until the dough comes together. Don’t over-mix it. 
• Divide the dough into two flattened disks.
• Refrigerate for an hour or overnight.

Cookie Assembly Instructions

• Preheat your oven to 325ºF and line a cookie sheet with some parchment paper.
• Let your dough warm up until you can roll it out without it cracking. Mine took about an hour.
• Dust the rolling pin and the surface with some flour to prevent sticking. Roll out your dough to ⅛″ thick. 
• Use the Linzer cookie cutter without the window attachment and cut out 24 backs.
• Bake for 10-12 minutes or until the edges begin to turn golden brown.
• Use the Linzer cookie cutter WITH the window attachment and cut out 24 fronts.
• Bake for 9-11 minutes or until the edges just begin to turn golden brown. Pro-Tip: If you have any leftover dough you can press it together and roll out more fronts and backs and bake them off.
• Transfer your baked cookies to a cooling rack to allow them to cool.
• Dust the fronts with some powdered sugar.
• Fill a piping bag with your cranberry filling. Pipe some filling around the outside of one of the back cookies, about ¼″ thick. 
• Place the front cookie on top and gently press down. 
• Fill the center of the cookie with some more cranberry filling.

Video

Notes

Important Things To Note Before You Start

1. Bring your butter and eggs to room temperature or even a little warm to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
5. If you're in the UK, search for Shipton mills cake and pastry flour. If you're in another part of the country, search for low protein cake flour.
6. You can use any kind of nut flour including pistachio, cashew, or hazelnut in place of almond flour.
7. You can substitute cake crumbs for more almond flour. The cake crumbs just add moisture to the cookie.
8. You can blend your cranberry filling so that it's smoother if you desire.
9. Your cranberry filling will develop a skin after 24 hours, and will then your cookies will be suitable to package up. These cookies are excellent for holiday cookie exchanges and homemade gifts!

Nutrition

Serving: 1cookie | Calories: 133kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 43mg | Potassium: 38mg | Fiber: 1g | Sugar: 11g | Vitamin A: 161IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

The post Linzer Cookies appeared first on Sugar Geek Show.

If you ask a baker which cookie has given them the biggest headache, chances are they will enthusiastically say "macarons!" They're notoriously difficult to make. Why? Because a lot could go wrong while making them. But, you won't need to reach for any aspirin today because this recipe is headache-free!

This is a foolproof, step-by-step pistachio macaron recipe that anyone can make! Keep reading to learn step-by-step how to make your very own nutty, crispy, chewy pistachio macarons.

Read through this blog post entirely and be sure to check out the FAQ section which will offer you additional tips, tricks, and ways to avoid common macaron mishaps!

Pistachio Macaron Ingredients

Before you get started, download and print my macaron template!

Almond Flour: Almond flour provides flavor, texture, and structure to the macarons. You can use storebought almond flour (I typically use Bob’s Red Mill super fine almond flour), or if you prefer you can make your own.

Pistachio Flour: If you have a food processor, you can make your own pistachio flour for this recipe by grinding up pistachios to an ultra-fine texture (you will need 28 grams of pistachios). Or, you can buy pistachio flour online.

Want to take your white chocolate ganache to the next level and try a more advanced recipe to really elevate your pistachio macarons? Be sure to check out Chef Christophe Rull's white chocolate vanilla bean ganache that we used to make bonbons!

How to Make Pistachio Macarons

Before you get started, download and print my macaron template! This is an optional step.

1. First, you'll want to prepare your pistachio flour. Use a food processor to grind your pistachios up to an ultra-fine, flour-like texture. Or, if you prefer, you can buy your own pistachio flour.
2. Next, sift your pistachio flour, almond flour, salt, and powdered sugar into a large mixing bowl. Sift these ingredients 2 times. Other than sifting out large pieces, the reason you need to sift it twice is to allow the powdered sugar to properly mix with the flours while also aerating the flour (which will make it easier to mix with the egg whites).
3. Then, in the bowl of your stand mixer, add in the egg whites and mix them on medium speed using the whisk attachment until they appear foamy.
4. Once the egg whites appear foamy, start to slowly sprinkle in the granulated sugar. Mix them until the egg whites turn white and you can see some lines forming in the surface from the whisk. Now, add in the cream of tartar and whip them until soft, glossy peaks form.
5. Then, add in the vanilla extract and continue to mix until you have firm, glossy peaks. Usually, this process can take anywhere from 10 to 15 minutes. To test if your meringue is ready, turn off the mixer and remove the whisk attachment. Hold the whisk attachment to see if the meringue is firm enough to hold its shape without appearing curdled, dry, or breaking apart.
6. Next, add in a very small amount of green food coloring (optional). I prefer to use Americolor food color gel. Use a toothpick to grab 2 drops of green food coloring and then wipe it onto a spatula. Then, use the spatula to gently fold it into your meringue.
7. Next, transfer ⅓ of your flour mixture into the meringue and fold it in.
8. Once the flour is folded in and combined with the meringue, add in half of the remaining flour mixture and gently fold it in using a circular motion (like a tumble dryer).
9. Then, add in the rest of the flour mixture and continue to gently fold it in using a circular motion. When you do this, you want to gently move your spatula around the bowl without incorporating too much air into the mixture. While you're folding, occasionally, drag your spatula through the middle and then go back to using a circular motion. Stop folding the mixture once it no longer appears goopy and the batter begins to look stretchy. If you can draw a figure 8 using the batter that's falling off of your spatula, then your batter is ready.
10. Preheat the oven to 300ºF (149ºC).
11. Prepare a piping bag with a medium round tip, and fill it with the batter.
12. Line a baking sheet with parchment paper. PRO TIP: Use a few dollops of batter to 'glue' down the parchment paper to your baking sheet to keep it from moving around.
13. Then, if you're using my macaron template, place that layer on top of your parchment paper. Finally, add another layer of parchment paper on top of the template.
14. Pipe your batter onto the parchment paper.
15. Next, gently tap the baking sheet onto the countertop a few times to make sure there are no bubbles on the surface. Then, go in with a toothpick to break up any leftover bubbles. If you skip this step, your macarons may explode in the oven!
16. (Optional) Sprinkle a pinch of ground-up pistachio pieces on top to garnish the macarons.
17. Then, set the macarons aside at room temperature to dry. Ultimately, this can take anywhere from 15 minutes to a few hours depending on how humid it is where you are. Macarons are dry and ready to be baked in the oven once you can touch them and a crust or skin has appeared on the macaron.
18. Bake in the oven at 300ºF (149ºC) for 10 to 15 minutes. Macarons are done once you see browning around the edges. If they are not quite baked, then bake them for an additional 1 minute because cooked cookies should pull away from the parchment paper easily without sticking. If they do stick, then they were not baked enough. PRO TIP: If you bake your macarons on a silicone mat, it may take a few extra minutes for them to bake properly.

Preparing the White Chocolate Ganache

1. First, warm the chocolate in a microwave-safe bowl in the microwave for 1 minute. Be careful not to burn the chocolate since we only want to soften it.
2. Next, using a saucepan, pour the heavy whipping cream into the pan and bring it to a simmer.
3. Once the heavy whipping cream is simmering, carefully pour it over the chocolate in the microwave-safe bowl. Make sure the chocolate is fully covered.
4. Then, let the heavy whipping cream and the chocolate set for 5 minutes.
5. Whisk gently to combine the cream and the chocolate. Be careful not to incorporate any air into the bowl.
6. Finally, pour it into a shallow pan or a dish to let it stiffen up. Then, stir it until it's creamy using it to fill your macarons. If your ganache is too firm, you can microwave it for 10 seconds to soften it, and then stir it until the ganache is the desired consistency. 

Making the Easy Buttercream Frosting

1. First, place the egg whites and powdered sugar in a stand mixer bowl. Using the whisk attachment, combine the ingredients on low speed first, and then whip the ingredients on high for 1 minute to dissolve the powdered sugar 
2. Then, add in the salt and the vanilla extract and mix.
3. Next, add in your butter in small chunks and whip it with the whisk attachment to combine everything. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping. 
4. If your buttercream looks curdled, remove about ⅓ cup of buttercream and melt it in the microwave for 10-15 seconds until it is just barely melted. Then, pour it back into the whipping buttercream to bring it all together.
5. Next, add a very small drop of purple food coloring (optional). I would recommend using a toothpick to transfer it to the bowl. Then, whip it on high with the whisk attachment for 8-10 minutes until it is very white, light, and shiny. 
6. Finally, taste the buttercream. If it tastes like sweet ice cream, then it's ready!

White Chocolate Buttercream Filling

1. Mix your white chocolate ganache with your buttercream frosting, and you are ready to fill a piping bag with your filling and assemble your macarons!

FAQs

Tips for the Perfect Macarons

PRO TIP: Prepare your egg whites a day in advance before mixing in order to make a stronger meringue! To do that, place the egg whites in an uncovered bowl in the refrigerator overnight (or even a couple of days if you plan ahead). If you do this, then it allows the water to evaporative out of them and ultimately whip into an ultimately stronger meringue to make macarons!

Additional tips and tricks:

• Sift your ingredients before mixing
• Weigh all your ingredients in grams for the best and most accurate results
• Wipe the inside of your bowl and attachments well to make sure they are grease-free
• Don’t over-whip your egg whites. Ensure they are at the firm peak stage but still glossy and moist
• If your room is very humid, put a space heater next to the macarons to help dry them out

More Recipes You'll Love

French macaron

Strawberry macaron

Chocolate macaron

White chocolate ganache

Recipe

Print

Pistachio Macaron Recipe

No-fail, crispy and chewy pistachio macaron recipe filled with creamy, white chocolate buttercream.

Course Dessert

Cuisine French

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 18 filled cookies

Calories 500kcal

Author Elizabeth Marek

Equipment

• Food Scale
• Stand Mixer
• Sifter
• Parchment Paper
• Piping Bag
• 802 Round Piping Tip
• Food processor

Ingredients

Pistachio Macarons

• 1 ounce almond flour
• 1 ounce pistachio flour
• 4 ounces powdered sugar
• 1 pinch salt
• 2 ounces egg whites aged overnight in the fridge and brought to room temperature
• ¼ teaspoon cream of tartar
• 1 ounce granulated sugar
• ½ teaspoon vanilla extract
• 2 drops green gel food coloring

White Chocolate Ganache

• 24 ounces White chocolate
• 8 ounces heavy whipping cream

Easy Buttercream Frosting

• 12 ounces unsalted butter (room temperature) You can use salted butter but it will affect the taste and you need to leave out additional salt
• 12 ounces powdered sugar sifted if not from a bag
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 ounces pasteurized egg whites room temperature
• 1 tiny drop purple food coloring (optional) for whiter frosting

US Customary - Metric

Instructions

Pistachio Macarons

• Download my macaron template to print before you get started! This is an optional step.
• First, you'll want to prepare your pistachio flour. Use a food processor to grind your pistachios up to an ultra-fine, flour-like texture. Or, if you prefer, you can buy your own pistachio flour.
• Next, sift your pistachio flour, almond flour, salt, and powdered sugar into a large mixing bowl. Sift these ingredients 2 times. Other than sifting out large pieces, the reason you need to sift it twice is to allow the powdered sugar to properly mix with the flours while also aerating the flour (which will make it easier to mix with the egg whites).
• Then, in the bowl of your stand mixer, add in the egg whites and mix them on medium speed using the whisk attachment until they appear foamy.
• Once the egg whites appear foamy, start to slowly sprinkle in the granulated sugar. Mix them until the egg whites turn white and you can see some lines forming in the surface from the whisk. Now, add in the cream of tartar and whip them until soft, glossy peaks form.
• Then, add in the vanilla extract and continue to mix until you have firm, glossy peaks. Usually, this process can take anywhere from 10 to 15 minutes. To test if your meringue is ready, turn off the mixer and remove the whisk attachment. Hold the whisk attachment to see if the meringue is firm enough to hold its shape without appearing curdled, dry, or breaking apart.
• Next, add in a very small amount of green food coloring (optional). I prefer to use Americolor food color gel. Use a toothpick to grab 2 drops of green food coloring and then wipe it onto a spatula. Then, use the spatula to gently fold it into your meringue.
• Next, transfer ⅓ of your flour mixture into the meringue and fold it in.
• Once the flour is folded in and combined with the meringue, add in half of the remaining flour mixture and gently fold it in using a circular motion (like a tumble dryer).
• Then, add in the rest of the flour mixture and continue to gently fold it in using a circular motion. When you do this, you want to gently move your spatula around the bowl without incorporating too much air into the mixture. While you're folding, occasionally, drag your spatula through the middle and then go back to using a circular motion. Stop folding the mixture once it no longer appears goopy and the batter begins to look stretchy. If you can draw a figure 8 using the batter that's falling off of your spatula, then your batter is ready.
• Preheat the oven to 300ºF (149ºC).
• Prepare a piping bag with a medium round tip, and fill it with the batter.
• Line a baking sheet with parchment paper. PRO TIP: Use a few dollops of batter to 'glue' down the parchment paper to your baking sheet to keep it from moving around.
• Then, if you're using my macaron template, place that layer on top of your parchment paper. Finally, add another layer of parchment paper on top of the template.
• Pipe your batter onto the parchment paper.
• Next, gently tap the baking sheet onto the countertop a few times to make sure there are no bubbles on the surface. Then, go in with a toothpick to break up any leftover bubbles. If you skip this step, your macarons may explode in the oven!
• (Optional) Sprinkle a pinch of ground-up pistachio pieces on top to garnish the macarons.
• Then, set the macarons aside at room temperature to dry. Ultimately, this can take anywhere from 15 minutes to a few hours depending on how humid it is where you are. Macarons are dry and ready to be baked in the oven once you can touch them and a crust or skin has appeared on the macaron.
• Bake in the oven at 300ºF (149ºC) for 10 to 15 minutes. Your macarons will be done once you see browning around the edges. If they are not quite baked, then bake them for an additional 1 minute. Ultimately, cooked cookies should pull away from the parchment paper easily without sticking. If they do stick, they were not baked enough. PRO TIP: If you bake your macarons on a silicone mat, then it may take a few extra minutes for them to bake properly.

White Chocolate Ganache

• First, warm the chocolate in a microwave-safe bowl in the microwave for 1 minute. Be careful not to burn the chocolate since we only want to soften it.
• Next, using a saucepan, pour the heavy whipping cream into the pan and bring it to a simmer.
• Once the heavy whipping cream is simmering, carefully pour it over the chocolate in the microwave-safe bowl. Make sure the chocolate is fully covered.
• Then, let the heavy whipping cream and the chocolate set for 5 minutes.
• Whisk gently to combine the cream and the chocolate. Be careful not to incorporate any air into the bowl.
• Finally, pour it into a shallow pan or a dish to let it stiffen up. Then, stir it until it's creamy using it to fill your macarons. If your ganache is too firm, you can microwave it for 10 seconds to soften it, and then stir it until the ganache is the desired consistency. 

Easy Buttercream Frosting

• First, place the egg whites and powdered sugar in a stand mixer bowl. Using the whisk attachment, combine the ingredients on low speed first, and then whip the ingredients on high for 1 minute to dissolve the powdered sugar 
• Then, add in the salt and the vanilla extract and mix.
• Next, add in your butter in small chunks and whip it with the whisk attachment to combine everything. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping. 
• If your buttercream looks curdled, remove about ⅓ cup of buttercream and melt it in the microwave for 10-15 seconds until it is just barely melted. Then, pour it back into the whipping buttercream to bring it all together.
• (Optional) Add a very small drop of purple food coloring. I would recommend using a toothpick to transfer it to the bowl. Then, whip it on high with the whisk attachment for 8-10 minutes until it is very white, light, and shiny. 
• Finally, taste the buttercream. If it tastes like sweet ice cream, then it's ready!

White Chocolate Buttercream Filling

• Mix your white chocolate ganache with your buttercream frosting, and you are ready to fill a piping bag with your filling and assemble your macarons!

Video

Notes

Important Things To Note Before You Start

1. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch, etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
2. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
3. PRO TIP: Prepare your egg whites a day in advance before mixing in order to make a stronger meringue! To do that, place the egg whites in an uncovered bowl in the refrigerator overnight (or even a couple of days if you plan ahead). If you do this, then it allows the water to evaporative out of them and ultimately whip into an ultimately stronger meringue to make macarons!
4. If you're already comfortable making white chocolate ganache and want to try a more advanced version than the one in this recipe, you should use Chef Christophe Rull's white chocolate vanilla bean ganache recipe that we used to make bonbons! Just swap out the white chocolate ganache in this recipe for the vanilla bean version and you will love the added vanilla flavor! 

Nutrition

Calories: 500kcal | Carbohydrates: 50g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 89mg | Potassium: 138mg | Fiber: 1g | Sugar: 49g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

The post Pistachio Macaron with White Chocolate Buttercream appeared first on Sugar Geek Show.

You can adapt this sugar cookie recipe to any holiday by switching out the vanilla and spices for other flavors like orange, almond, lemon, strawberry, etc. The options are endless! I've switched out ¼ of flour for cocoa powder to make them into chocolate sugar cookies!

This dough can easily be colored with regular food coloring to make fun Christmas cookies. Make a double batch and freeze your cookies to be decorated later!

Cut Out Sugar Cookie Ingredients

How to Make Cut Out Sugar Cookies Step-by-Step

Remember to bring your butter and eggs to room temperature so your dough does not split. Your butter should be soft enough that you can press your finger into it but not melted. I place my eggs in a bowl of hot water for 5 minutes to bring them to room temp.

1. In the bowl of your stand mixer, place your butter, salt, and granulated sugar.
2. Cream the butter and sugar on low using the paddle attachment. Creamed butter should be fluffy and pale yellow in color.
3. Next, add the room temperature egg and mix it on medium speed (speed 2 on a Bosch, speed 4 on KitchenAid mixer) until it is fully incorporated. Scrape the bowl when necessary to make sure the egg incorporates.
4. Then, add in the vanilla extract and mix it until it's just incorporated.
5. In a separate bowl, whisk your dry ingredients (AP flour, baking powder, salt, cinnamon, and nutmeg) together. 
6. Add in ⅓ of your dry ingredients to the egg mixture and mix on low until incorporated. Scrape the bowl as needed to fully incorporate the ingredients. Continue adding the flour mixture in thirds until all the dry ingredients are incorporated.
7. Then, once the flour is fully incorporated you will add the milk. Continue to mix it on low until the dough becomes a solid mass. 
8. Scrape out the mixer bowl and then wrap up your sugar cookie dough in plastic wrap.
9. Chill the cookie dough in the refrigerator for 2 hours. This gives the time for the flour to absorb the moisture which prevents your cookies from spreading. Chilling is the secret! You can even make this dough a day in advance if you want.
10. Remove the dough from the fridge and give it a quick knead to soften it.
11. Roll the dough out to about ¼" thick using a rolling pin and a dusting of flour.
12. Use your desired cookie cutter to cut out uniform shapes.
13. Place the cookies on a baking sheet that's lined with parchment paper.
14. Next, put the cookie sheet back in the refrigerator for about 15 minutes to allow the dough to chill again. Chilled cookie dough will keep their shape in the oven and not expand or warp.
15. Bake the chilled cookies at (350ºF 177ºC) for 10-14 minutes depending on the size of the cookie. Cookies will be done once they are slightly golden brown on the edge.

Ready to decorate your sugar cookies? Check out my blog post on how to make the perfect royal icing for decorating cookies.

FAQ

More Cookie Recipes You'll Love

Marbled Valentines Day Sugar Cookies

Soft and Chewy Snickerdoodle Cookies

Easy M&M Cookies

Copycat Lofthouse Cookies

Sea Salt Chocolate Chip Cookies

Recipe

Print

The Best Cut Out Sugar Cookie Recipe

The best no spread, no fail cut out sugar cookie recipe! These cookies are soft and buttery and always hold their shape! Switch out the flavors to make this recipe work for any occasion or holiday.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

chilling 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 12 cookies

Calories 322kcal

Author Elizabeth Marek

Ingredients

Ingredients

• 8 ounces Unsalted butter Room temperature
• 8 ounces Granulated sugar
• 1 large Egg
• 1 teaspoon Vanilla extract
• 18 ounces AP flour
• 1 ½ teaspoons Baking powder
• ½ teaspoon Nutmeg
• ½ teaspoon salt
• 1 teaspoon Milk
• ¼ teaspoon Cinnamon (optional)

US Customary - Metric

Instructions

Simple Sugar Cookie Instructions

• In the bowl of your stand mixer, place your room temperature butter and granulated sugar.
• Cream the butter and sugar using the paddle attachment and mix it on low until it’s smooth. Creamed butter should be fluffy and pale yellow in color.
• Next, add an egg and mix it on medium speed (speed 2 on a Bosch, speed 4 on KitchenAid mixer) until it is fully incorporated. Scrape the bowl when necessary to make sure the egg incorporates.
• Then, add in the vanilla extract and mix it until it’s just incorporated.
• In a separate bowl, whisk your dry ingredients (AP flour, nutmeg, cinnamon, salt and baking powder) together. 
• Add the dry ingredients into stand mixer about ⅓ of total dry ingredients at a time using a scoop. Mix it until it’s fully incorporated. Start the speed on slow until the flour starts to incorporate, then turn up the speed to a medium speed setting. Scrape the bowl as needed to fully incorporate the ingredients.
• Then, once the flour is fully incorporated you will add the milk. Continue to mix it on slow until the dough becomes a solid mass. 
• Scrape out the mixer bowl and then wrap up your sugar cookie dough in plastic wrap.
• Chill the cookie dough in the refrigerator for 2 hours. 
• Knead the cookie dough, and then roll it until it is thin enough to cut cookie shapes.
• Use your desired cookie cutter to cut out uniform shapes.
• Place the cookies on a baking sheet that’s lined with parchment paper.
• Next, put the cookie sheet back in the refrigerator for about 15 minutes to allow the dough to chill again. Chilled cookie dough will keep it’s shape in the oven and not expand or warp.
• Bake the chilled cookies at (350ºF 177ºC) for 10-14 minutes depending on the size of the cookie. Cookies will be done once they are slightly golden brown on the edge.

Notes

• Weigh your ingredients to avoid cookie failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
• Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
• After you prepare your cookie dough, ensure you wrap it up in some plastic wrap and chill it in the refrigerator for 2 hours. 
• Chilled cookie dough will keep its shape in the oven and not expand or warp.

Nutrition

Serving: 1cookie | Calories: 322kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 142mg | Potassium: 106mg | Sugar: 16g | Vitamin A: 495IU | Calcium: 39mg | Iron: 1.6mg

The post The Best Cut Out Sugar Cookie Recipe appeared first on Sugar Geek Show.

These cookies are nice and chewy and go perfectly with a tall glass of cold milk. Make a big batch ahead of time for a special gathering or freeze them and have a cookie whenever the craving hits!

Double Chocolate Chip Cookie Ingredients

How to Make Double Chocolate Chip Cookies

1. First, melt the unsalted butter in a medium-sized mixing bowl.
2. Once the butter is melted, add in the cocoa powder and stir it until it's smooth and combined. Pro-Tip: Adding the cocoa powder and butter together first helps re-hydrate the cocoa powder, and doing this will keep your cookies nice and moist!
3. Then, add in the melted butter and cocoa powder mixture, brown sugar, and white sugar to the bowl of your stand mixer.
4. Mix the ingredients on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes with the paddle attachment until it is light and fluffy. Scrape the bowl when needed. Pro-Tip: You can also use a hand mixer if you don’t have a stand mixer. You will mix the dough longer than you would if you had a stand mixer, and you will go by the look and consistency of the dough instead of time to know when it's mixed, light, and fluffy.
5. Next, add in the room temperature eggs.
6. Mix again on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes until it’s light and airy.
7. Scrape the bowl.
8. While mixing on low, add in the vanilla, salt, baking soda, flour, and chocolate chips.
9. Next, mix the dough just enough so that it's combined. Finish by hand to make sure there are no pockets of flour leftover.
10. Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper. 
11. With a #20 cookie scoop, divide the dough into 2 Tablespoon-sized cookie dough balls. I like to dip the top of the ball into a bowl of chocolate chips to get even more chocolate into the cookies!
12. Next, place the cookie dough balls onto a sheet pan about 3″ apart.
13. Let these cookies sit at room temperature for about 30 minutes to give time for the flour to absorb the liquids. This will help reduce the amount of spread on your baked cookies. You can also chill the cookie dough balls in the refrigerator for 30 minutes if you want the cookies to spread even less.
14. Bake the cookies for about 10 minutes, or until they are no longer shiny in the center and the edges are set.
15. Allow the cookies to cool for 5 minutes on the baking sheet.
16. Transfer the cookies to a cooling rack to allow them to cool all the way.

FAQ

More Recipes You'll Love

Master Chocolate Chip Cookies

Copycat Chocolate Chip Crumbl Cookies

Easy Homemade Brownies

Death by Chocolate Cake

Recipe

Print

Chewy Double Chocolate Chip Cookies

These chewy double chocolate chip cookies are perfect for the chocolate lover in your life! These cookies are moist, tender, rich, and chocolatey. Oh, and they only take 20 minutes to make!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 cookies

Calories 194kcal

Author Elizabeth Marek

Equipment

• Mixer
• #20 cookie scoop

Ingredients

• 1 ⅛ cups unsalted butter melted (2 sticks + 2 tablespoon butter)
• 1 cup light brown sugar packed
• 1 cup granulated sugar packed
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• ¾ cup cocoa powder natural
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups chocolate chips semi-sweet

US Customary - Metric

Instructions

Double Chocolate Chip Cookie Instructions

• First, melt the unsalted butter in a medium-sized mixing bowl.
• Once the butter is melted, add in the cocoa powder and stir it until it’s smooth and combined. Pro-Tip: Adding the cocoa powder and butter together first helps re-hydrate the cocoa powder, and doing this will keep your cookies nice and moist!
• Then, add in the melted butter and cocoa powder mixture, brown sugar, and white sugar to the bowl of your stand mixer.
• Mix the ingredients on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes with the paddle attachment until it is light and fluffy. Scrape the bowl when needed. Pro-Tip: You can also use a hand mixer if you don’t have a stand mixer. You will mix the dough longer than you would if you had a stand mixer, and you will go by the look and consistency of the dough instead of time to know when it’s mixed, light, and fluffy.
• Next, add in the room temperature eggs.
• Mix again on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes until it’s light and airy.
• Scrape the bowl.
• While mixing on low, add in the vanilla, salt, baking soda, flour, and chocolate chips.
• Next, mix the dough just enough so that it’s combined. Finish by hand to make sure there are no pockets of flour leftover.
• Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper. 
• With a #20 cookie scoop, divide the dough into 2 Tablespoon-sized cookie dough balls. I like to dip the top of the ball into a bowl of chocolate chips to get even more chocolate into the cookies!
• Next, place the cookie dough balls onto a sheet pan about 3″ apart.
• Let these cookies sit at room temperature for about 30 minutes to give time for the flour to absorb the liquids. This will help reduce the amount of spread on your baked cookies. You can also chill the cookie dough balls in the refrigerator for 30 minutes if you want the cookies to spread even less.
• Bake the cookies for about 10 minutes, or until they are no longer shiny in the center and the edges are set.
• Allow the cookies to cool for 5 minutes on the baking sheet.
• Transfer the cookies to a cooling rack to allow them to cool all the way.

Video

Notes

Important Things To Note Before You Start

1. Bring your eggs to room temperature. I like to put my eggs (still in the shell) in a bowl of hot water for 5 minutes. Room temperature eggs ensures that everything creams up nice and fluffy and you get that craggly top to your cookies.
2. Let your cookie dough rest for 30 minutes for less cookie spread.
3. If you have leftover dough, bake up all of the cookies and then you can freeze them. That way, you can have thaw and have baked cookies whenever you want!
4. It is important to not crowd the pan, these are large cookies and will bake into each other. When too many cookies are on the pan they don’t bake as evenly and can spread more than they do with more space. More space around the cookie allows more even air flow and makes a prettier cookie. 

Nutrition

Serving: 1cookie | Calories: 194kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 105mg | Potassium: 73mg | Fiber: 1g | Sugar: 17g | Vitamin A: 288IU | Calcium: 17mg | Iron: 1mg

The post Chewy Double Chocolate Chip Cookies appeared first on Sugar Geek Show.

First, we need to make the "stuff" for our stuffed cookies. I'm using Nutella because I love how that classic, hazelnut flavor combines with buttery chocolate chip cookies. You can stuff a cookie with anything, though! You can use marshmallows to make a s'mores cookie, Reese's for a peanut butter cookie, or even Oreos for a cookies and cream cookie.

Heads up, there is some chilling required in this recipe, but you wouldn't want your Nutella oozing out the sides of your cookie and making a sad mess, right? We want gorgeous, gooey lava centers for our stuffed cookies. Make sure you read this recipe all the way through before beginning. This will help you plan out your time accordingly. If you are in a hurry and don't have time to do the proper chilling, the cookies could possibly not have the desired outcome.

Ingredients

Nutella/Hazelnut spread: You can use any brand of hazelnut chocolate spread at your local store. This spread has different additives than just a regular ganache has, so it could behave differently if you choose to replace the Nutella with a homemade ganache.

Eggs: Cold eggs work best for this recipe to prevent spreading, to learn more about the science of the chocolate chip cookie, check out my master chocolate chip recipe. Also, depending on where you live in the world, your eggs might be larger or smaller. I'm using an egg that weighs about 1.6 ounces.

How to make Nutella stuffed cookies step-by-step

Nutella Prep

1. Line a cookie sheet that fits in your freezer with parchment paper.
2. Scoop the Nutella into 2 teaspoon size dollops. This recipe will make about 20 cookies.
3. Place them in the freezer for about an hour (or overnight) before beginning the cookie process. They soften very quickly so it is easiest to have the Nutella portions frozen and work quickly.

Making The Cookie Dough

1. In a bowl, whisk together the flour, salt, and baking soda.
2. In the bowl of your stand mixer with the paddle attachment, add in the butter and mix until smooth. I'm using my Bosch Universal Plus mixer, but you can use a KitchenAid, or hand mixer as well.
3. Add in both the brown sugar and white sugar and cream together on medium speed until pale and fluffy, this could take about 2-4 minutes or more depending on your mixer.
4. While mixing on low, add in the eggs one at a time, mixing until fully incorporated before adding the next.
5. Add the teaspoon of vanilla and mix briefly until combined. Your mixture should look homogenous and not curdled.
6. Gradually add the flour mixture and mix until just combined.
7. Finally, add in the chocolate chips and mix until evenly distributed. Save a few to add to the tops of the cookies for decoration.

How To Stuff The Cookies

1. Using a #20 size scoop (roughly 3 Tablespoons), scoop the cookie dough onto a sheet pan lined with parchment paper. It's okay if all of the dough balls are on one sheet pan, you will not be baking them all together at this point.
2. Refrigerate the dough balls for at least 30 minutes. The dough will be easier to work with once it's cold and it will allow the flour to absorb the moisture in the batter, which prevents spreading!
3. Once your dough balls have chilled, and the Nutella balls are frozen, you'll want to stuff your cookies.
4. Divide your dough ball into 2 even pieces.
5. Flatten the pieces slightly.
6. Sandwich the frozen nutella in between the two flattened pieces of cookie dough and press the dough around the nutella so it's totally covered.
7. Place all of the stuffed cookies back on the tray and refrigerate for another hour, or overnight. This will give the dough and Nutella time to come to the same temperature, resulting in a more even bake.
8. An hour before you're ready to bake, preheat your oven to 375°F and prepare a cookie sheet with parchment paper.
9. Place 6 cookies onto the pan and top with a few extra chocolate chips so they look extra pinterest worthy after baking. (optional)
10. Bake at 375°F for 10-15 minutes. Check the progress of the cookie at 10 minutes, the center may appear to be underdone, but it should look baked, and not "wet". If it does appear wet and shiny over the Nutella ball, continue to bake for an extra 2 minutes at a time until it is finished baking.
11. Cool the cookies on the tray for 5-10 minutes before attempting to move them to a cooling rack. The molten center will make it weak and could possible crack the cookie when you try to move it. Also, let it cool a bit before biting into it so the lava center doesn't burn the skin in your mouth. Ouch!
12. After cooling you can store the cookies at room temperature for up to 1 week. Nutella is shelf-stable, but if you're stuffing your cookies with other ingredients be sure to check if they need refrigeration such as cream cheese filling.

FAQ

More Cookie Recipes You'll Love

1. Chewy Double Chocolate Chip Cookies
2. Authentic Snickerdoodle Cookies
3. Chocolate Chip Crumbl Cookies (Copycat Recipe)
4. Lofthouse Cookies (Copycat Recipe)
5. Chocolate Macarons
6. Red Velvet Cookies

Recipe

Print

Nutella Stuffed Cookies

Soft and chewy chocolate chip cookies stuffed with creamy Nutella. The ultimate must make gourmet cookie!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

chilling 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 20 Cookies

Calories 247kcal

Author Elizabeth Marek

Equipment

• #20 size scoop (roughly 3 Tablespoons)
• Cookie sheet
• Stand mixer (hand mixer works too)

Ingredients

• 8 ounces unsalted butter softened, but not melted (2 cups)
• 5 ounces brown sugar (¾ cup)
• 5 ounces white sugar (¾ cup)
• 12 ounces all purpose flour (2 ½ cups)
• 1 teaspoon salt
• 1.5 teaspoons baking soda
• 2 large cold eggs
• 1 teaspoon vanilla extract
• 6 ounces semi-sweet chocolate chips
• 6 ounces hazelnut spread (Nutella) (1 cup)

US Customary - Metric

Instructions

The Nutella Centers

• Line a cookie sheet that fits in your freezer with parchment paper. Scoop the Nutella into about 20, 2 teaspoon size dollops. This recipe will make about 20 cookies.
• Place them in the freezer for about an hour before beginning the cookie process. They soften very quickly so it is easiest to have the Nutella portions frozen hard.

The Cookie Dough

• Prepare a cookie sheet with parchment paper.
• In a separate bowl, combine the flour, salt, and baking soda.
• In the bowl of your stand mixer with the paddle attachment, add butter and mix until smooth.

  I'm using my Bosch Universal Plus mixer, but you can use a KitchenAid, or hand mixer as well.
• Add both sugars and cream together on medium speed until pale and fluffy, this could take about 2-4 minutes.
• Add the eggs, one at a time until fully incorporated into the sugar mixture.
• Add the teaspoon of vanilla and mix briefly.
• Gradually add the flour mixture and mix until just combined.
• Finally, add the chocolate chips and mix until evenly distributed. Save a few to add to the tops of the cookies for decoration.

Stuffing and Baking the Cookies

• Using a #20 size scoop (roughly 3 Tablespoons), scoop the cookie dough onto a sheet pan lined with parchment. It's okay if all of the dough balls are on one sheet pan, you will not be baking them all together.

  You can adjust the size of your dollop and cookie scoop to be a larger cookie or a smaller cookie. Just remember your baking time will need to adjust too. 
• Refrigerate the dough balls for at least 30 minutes. The dough will be easier to work with once it's cold and it will allow the flour to absorb the moisture in the batter, which prevents spreading!
• Once your dough balls have chilled, and the Nutella balls are frozen, you'll want to stuff your cookies.

  Divide your dough ball into 2 pieces, place the Nutella ball onto the bottom piece, and sandwich the other half on top. Make sure to completely cover the Nutella, and have a little more of the dough on the bottom of the cookie.
• Place all of the stuffed cookies back on the tray and refrigerate for another hour, or overnight. This will give the dough and Nutella time to come to the same temperature, resulting in a more even bake.
• An hour before you're ready to bake, preheat your oven to 375°F and prepare a cookie sheet with parchment paper.
• Place 6 cookies onto the pan and top with a few extra chocolate chips. (optional)
• Bake at 375°F for 10-15 minutes. Check the progress of the cookie at 10 minutes, the center may appear to be underdone, but it should look baked, and not "wet". If it does appear wet and shiny over the Nutella ball, continue to bake for an extra 2 minutes at a time until it is finished baking.
• Cool the cookies on the tray for 5-10 minutes before attempting to move them to a cooling rack. The molten center will make it weak and could possible crack the cookie when you try to move it. Also, let it cool a bit before biting into it so the lava center doesn't burn the skin in your mouth. Ouch!
• Transfer to a cooling rack and store at room temperature for up to 1 week. Nutella is shelf-stable, but if you're stuffing your cookies with other ingreidnets be sure to check the expiration date.

Video

Notes

• Make sure you read this recipe all the way through before beginning. This will help you plan out your time accordingly. The prep of this recipe has a lot of start and stop steps in it. If you are in a hurry and don't have time to do the proper chilling, the cookies could possibly not have the desired outcome. 
• You can use any brand of hazelnut chocolate spread at your local store. This spread has different additives than just a regular ganache has, so it could behave differently if you choose to replace the Nutella with a homemade ganache. If you decide to try this, let me know how it works out! 
• You can adjust the size of your dollop and cookie scoop to be a larger cookie or a smaller cookie. Just remember your baking time will need to adjust too. 
• Cold eggs work best for this recipe to prevent spreading, to learn more about the science of the chocolate chip cookie, check out my master recipe.

Nutrition

Serving: 1cookie | Calories: 247kcal | Carbohydrates: 32g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 203mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 288IU | Calcium: 17mg | Iron: 1mg

The post Nutella Stuffed Chocolate Chip Cookies appeared first on Sugar Geek Show.