RECIPES:   

Pistachio Sans Rival

Ingredients:
Meringue
7 Eggwhites
1tsp. Cream of Tartar
1 Cup Sugar
1 Cup Coarsely chopped pistachio

Buttercream: 
1 Cup Sugar 

1/4 Cup Water 

7 Egg Yolks 

1 Cup Unsalted Butter
1 tsp Vanilla extract
1 Cup Chopped Pistachios for toppings

Procedure:
To make the meringue, preheat the oven to 275˚F. Beat together eggwhites, cream of tartar, and sugar until stiff but not dry.Fold in the chopped pistachios.Divide mixture.Bake for 1 hour or until golden.Transfer to wire racks. Cool for 5 minutes.To make the buttercream, boil together the sugar and water till threadlike stage at 220˚When the temp reaches 220˚F, beat egg yolks at speed 6 till thick and fluffy. Continue cooking the syrup until 240˚F. Pour hot syrup in a stream into the beating eggyolks. Add the butter, then the vanilla. Beat till creamy. Use this to fill the meringue layers. Decorate top and sides with more buttercream. Cover with the pistachios. Freeze.


 

French Macaron

Batter:
90 g ground almonds
150 g powdered sugar
75 g egg whites
35 g sugar
food coloring red (for the pink), green and purple

Fillings:
Raspberry
100 g almond paste
50 g butter, softened
10 ml raspberry brandy (eau-de-vie)
60 g raspberry purée

Pistachio
50 g pistachio paste
50 g butter, softened
100 g almond paste

Black cherry
100 g almond paste
60 g butter, softened
60 g black cherry purée

Method:
Tip the sifted almonds and powdered sugar into a bowl; set aside. Making French meringue (without adding the powdered sugar at the end).Slowly fold in 1⁄4 of the ground almond mixture, cutting straight down to the bottom of the bowl with a spatula, and lifting up the contents, bring the spatula up the side of the bowl while giving it a quarter turn. Add the remainder in the same manner, in three separate batches. Stop folding as soon as the mixture is smooth and shiny.Divide the batter between 3 bowls. Add 2 or 3 drops of the appropriate food coloring into each bowl. Fit 3 piping bags each with a plain round tip and fill with the macaroon batters. Cover a baking sheet with baking parchment; pipe 4 cm diameter rounds of batter, on to the sheet. Set aside at room temperature for 20 to 30 minutes.Preheat the oven to 160°C. Bake for 9 minutes then lower the oven temperature to 120 –130°C and continue baking for a further 9 minutes. Remove from the baking sheet and cool on a rack; refrigerate when the rounded part of the macaroon is hard.

Filling:
Raspberry:
Use a whisk to soften the almond paste with the softened butter. Add the raspberry brandy and then the raspberry purée. Whisk until smooth. Transfer to a piping bag fitted with a round tip and refrigerate.

Pistachio:
Mix the pistachio paste and softened butter together. Add to the almond paste and whisk until smooth. Transfer to a piping pag fitted with a round tip and refrigerate.

Black cherry:
Use a whisk to soften the almond paste with the softened butter. Add the black cherry purée. Whisk until smooth. Transfer to a piping bag fitted with a round tip and refrigerate.

Pipe balls of raspberry filling onto the flat side of half the pink macaroon shells; top with the remaining halves. Repeat the operation with the green macaroon shells and the pistachio filling, then the purple macaroon shells and the black cherry filling.


 


Techie's Sans Rival  

Meringue/Dacquoise:
6 Eggwhites
1tsp. Cream of Tartar
1 Cup Sugar
1 Cup coarsely chopped cashew

Buttercream:
1 Cup Sugar
1/4 Cup Water
6 Egg Yolks
1 Cup Unsalted Butter
1 tsp Vanilla extract
1 Cup chopped cashews for toppings


Procedure:
To make the meringue, preheat the oven to 275˚F.  Beat together eggwhites, cream of tartar, and sugar until stiff but not dry. Fold in the chopped cashews. Pipe the mixture into 4 9" round on the cookie sheet with the parchment paper. Bake for 1 hour or until golden. Transfer to wire racks. Cool for 10 minutes.

To make the buttercream, boil together the sugar and water till threadlike stage at 220˚When the temp reaches 220˚F, beat egg yolks at speed 6 till thick and fluffy. Continue cooking the syrup until 240˚F. Pour hot syrup in a stream into the beating eggyoks. Beat until cold or room temperature. Add the butter, then the vanilla extract. Beat till creamy. Use this to fill the meringue layers. Decorate top and sides with more buttercream. Cover with the cashews. Freeze.


Tips: to make your dacquoise chewy put it in the fridge, if you want it crispy put in the freezer  


Heavenly Treats by Techie Cruz