Esta receta de macaróns no es de las mas fáciles, pero vale la pena intentarla, su textura es increíble; crocante por fuera y blando por dentro, su sabor es inconfundible.
Receta de Macarons
130 gr. almendra molida y bien tamizada.
130 gr.  azúcar impalpable
80 gr. claras, cascarlo un dia antes, dejar tapado en el refrigerador(2 claras grandes).
4 gr.  colorante , del color que desee
130 gr.  azúcar
32 gr.  agua
Cubrir 2 bandejas para horno con papel de hornear,

Tamizar el azúcar impalpable con la harina de almendras, reservar a un costado.

Preparación de merengue italiano Empezamos batiendo 35 gr.  claras hasta que queden firmes. Aparte en una olla agregamos 130 gr. de azúcar y 32 gr. de agua, ponemos a fuego medio, cuando el almíbar alcance los 117ºC, y sin dejar de batir las claras, agregamos lentamente el almíbar sobre las claras montadas. Seguimos batiendo hasta que quede un merengue brillante y haya alcanzado temperatura ambiente

Agregamos los 45 gr. de claras y el colorante ( si lo desea ) sobre la mezcla de almendra y azúcar impalpable. Mezclamos hasta formar una pasta. Por último, añadimos la mita del merengue sobre la mezcla, mezclando activamente,. cuando esté mezclado y con la textura apropiada agregar el resto del merengue. Poner mezcla en una manga de boca ancha formando pequeñas galletitas, comenzando desde el centro. Aseguren separarlas unos centímetros para que no se unan. Si vemos que la mezcla está demasiado densa (el pico central del resto de la manga no se baja) podemos mezclarlas un poco más; si están demasiado liquida, podemos dejar reposar la masa antes de darle forma.

Importante, antes de hornear reposar los macarons por media hora, hasta que la superficie se haya secado ligeramente, formando una película durita. Precalentamos el horno a 155ºC y, una vez caliente, introducimos la primera bandeja. El tiempo total de horneado debe rondar los 14 min. Retiramos del horno y dejamos enfriar totalmente, con una rociador de agua mojar la parte de abajo del papel de hornear, las macarons saldrán fácilmente.

Rellénalos con tu sabor favorito, dejen reposar los macaron por un mínimo de 4 horas en la heladera, guardar en un recipiente hermético o bolsa tipo Ziploc para que no se humedezcan.

Cupcake de chocolate cubierto
de marshmallow casero (malvavisco)

el Postre debería hacerte sonreír, y cuando saboreas el merengue italiano suave, dulce , es muy posible que hagas una risita.  Chef Natalia Penchaszadeh apila sus postres de nieve, suaves, almohadas dulces de la felicidad. El merengue Italiano es usado por la Chef encima de cuadrados de limón y al mezclarlo con harina de almendras para  macarons, es también usado en Pavlovas. Pero el mas sorprendente postre de Chef Penchaszadeh  es  tres leches de coco. Empapado en leche de coco. Esta torta húmeda se eleva con picos de merengue y con un final  el polvo de canela. Para los amantes de la pastelería de estilo europeo, se trata de un sabor azucarado de la felicidad.
 

This recipe is for a Brownie mixture for a layer cake, click here if you want the recipe for brownie bars.

I love Brownies, they are so easy to prepare, secret…. mix by hand.

5oz (150gr) of unsalted butter
4oz (125gr) of chocolate
4 eggs
1 cup of sugar
1cup of brown sugar
1 cup of all purpose flour
1 teaspoon of vanilla essence

~Do not preheat the oven, prepare a sheet (28 x 18 cm) (11 x 7 inch) cover with baking paper.
Chop the chocolate and the butter, use a heat proof bowl and put the bowl in a pan of steaming water, stir until the chocolate melts; do not cook the chocolate. (Alternatively you can use the microwave; chop the chocolate in tiny pieces add the butter and put it in the microwave at high power for 1 min, stir and if it’s not melted try 10 more seconds seconds, stir and repeat until it melts).

In a large bowl, whisk the eggs, add the sugar and the vanilla essence. Add the chocolate and whisk by hand. Add the sifted flour and fold until the flour disappears. Do not over beat. Pour the mix in the previously prepared baking sheet and place in the oven.
Turn the oven on (400F) (200C). cook for 15′, then drop the temperature down to 350 F (180 C) and cook for other 15 min.
How to know when it is done? Easy, the edges should be detached from the pan wall.

Raspberries Cheese cake and red wine syrup recipe

Wine Syrup

1 bottle of Beaujolais red wine
1 cup sugar
1 Cinnamon Stick

In a sauce pan add the 3 ingredients and  simmer until the wine gets reduced to half, set aside.

Crust

A quick preparation of the crust: Assemble 4 ounces of crumble graham crackers, 1 tablespoon of granulated sugar, and 4 tablespoons of melted butter. Mix all together and cover a half sheet pan, cook the crust for 15 minutes at 350 F. Cool Down

Cheese Cake

4 packages cream cheese
2 cups sour cream
4 eggs
2 cups sugar
1 tablespoon vanilla extract
1 cup of fresh raspberries

Preheat oven to 325°F. Mix the cream cheese, sugar, and vanilla, in a large bowl until well blended. Add eggs and mix well.  Pour the mix on top of crust, add the raspberries.
Bake for 40 minutes, or until center is almost set. Cool, then refrigerate for at least 1 hour.

Cut the cheese cake in little rectangles and serve topping with the wine sauce.

Tip: you can add an orange peel candy on top… see orange peel candy recipe

Enjoy!

Italian Meringue
 Le cafe

Dessert should make you smile, and when you savor the soft, sweet Italian meringue , you may well giggle. Here, executive chef Natalia Penchaszadeh piles her pastries with snowy, fluffy, sweet pillows of happiness. The cooked meringue tops lemon curd and mixes with almond flour to make macarons; it’s also sometimes baked into Pavlovas. But Penchaszadeh uses it most strikingly and deliciously atop her tres leches coconut cake. Soaked in coconut milk, this moist cake is elevated by spikes of meringue given a final dusting of cinnamon. For lovers of European-style pastries, this is a taste of sugary bliss. 

Macaron

This banana & cappuccino cheese cake is very different, the base layer is a banana cake and the top, coffee cheese cake. Let’s start…

1 1/2 cups bananas, mashed, ripe
1 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup softened butter
2 1/8 cups sugar
3 large eggs
1 1/2 cups sour cream

Preheat oven to 275°F. Grease and flour a half sheet pan, In a small bowl, mix mashed banana with the lemon juice; set aside.  In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, mix the cream, butter and sugar until it becomes light and fluffy. Beat in the eggs, one at a time.  Beat in the flour mix alternately with the sour cream. Stir in the banana mixture. Pour batter into prepared pan and bake in preheated oven for 45 minutes or until toothpicks come out clean when inserted.  Set aside until it cools down.

4 packages cream cheese
2 cups sour cream
4 eggs
2 cups sugar
1 tablespoon vanilla extract
1 cup of espresso Coffee

Preheat oven to 325°F. Mix the cream cheese, sugar, vanilla, and coffee in a large bowl until well blended. Add eggs and mix well.  Pour the mix on top of the banana cake
Bake for 40 minutes, or until center is almost set. Cool, then refrigerate for at least 1 hour.

Decorate with cocoa powder and fresh or dry bananas. Remember you can freeze this cheese cake.
If you want to pre-cut it, cut it frozen…

6 lb (3 Kg) Oranges
1 Gallon(3.8 Lt) Water
8 lb ( 4 Kg) White Sugar

If you like sweet, you will love this Orangettes recipe! Mostly since you can make them with the orange peels that you would otherwise trash. They are so delicate and delicious that you will soon be eating oranges just as an excuse to get enough orange zest to fulfill your Orangettes needs.
Cut the orange in four pieces and with your hands peel it taking the peel from one of the points making sure to take it together with the white part.
Soak the peels in water at room temperature for at least 3 days (in a big container) exchanging the water daily. Cut the orange peel pieces lengthwise, of about a quarter of an inch wide.
Dip the peels in boiling water for 2 minutes (use a drainer or similar tool) and move into cold water. Repeat this process three times.
Make a syrup using 1 Gallon water and 4 lb of sugar
Place in a thick simmering syrup for 4 hours, let them cool down and place in a cardboard box alternating layers of sugar with layers of peels. Keep them in the box for a week (if you can refrain the temptation of eating them earlier), remove the sugar and they are ready to go!

This coconut cookies are  delicious and Easy!!! Just two ingredients:
1 can Condensed Milk
3 cups ground coconut

~Pour the condensed milk in a bowl, add the coconut and fold until everything comes together.
Preheat the oven at 300 F (150C) .

In a baking sheet cover with baking paper.
With a wet tablespoon take small amounts of the mixture and place little bowls on a baking sheet covered with baking paper, make sure to leave space in between. Wet the palm of your hands and flat the cookies. The cookies will grow a little bit, cook them for 15 minutes or until golden. Very important, take out the cookies immediately with a spatula or they will be impossible to remove later. This recipe makes around 26 Cookies.

Bienmesabe decorate with coconut cookies deep in chocolate
see bienmesabe