Treat yourselves to these pistachio macarons to add some sweetness to your St-Patrick festivities. Pairing the taste of chocolate and pistachio is always a great combination. Serves 12 or more. 

The ingredients below are for one batch of macarons (either round or heart-shaped). For the second batch, repeat ingredients and follow same directions.

Ingredients: (for the macaron shells)

–  2 cups of confectioners sugar

–  1 cup ground almond meal

–  1 cup of roasted unsalted shelled pistachios

–  4 large egg whites, room temperature

–  ¼ cup granulated sugar

–  Green natural food coloring

–  Gold edible sprinkles

–  Silicone macaron baking mat or double parchment paper

– 16 inch pastry bag

– One number 12 decorating tip

Directions:

1.  Preheat oven to 300 degrees.

2.  In a food processor, blend the pistachios until obtaining fine ground texture.

3.  Sift the almond meal, confectioners sugar and ground pistachios into a mixing bowl or blend in a food processor until finely ground. Set aside.

4. Beat the egg whites in a mixmaster with a whisk attachment on medium speed until the mixture is foamy and soft peaks.

5.  Gradually add the granulated sugar to the egg whites and mix on high until the egg mixture is glossy and stiff peaks.

6.  Add the food colors and whisk on low to combine well.

7.  Gently fold the egg white mixture in batches into the almond meal/pistachio mixture, taking the egg mixture from the middle and up while rotating the mixing bowl. Continue until all of the batter has been folded into the almond meal/pistachio mixture and is thoroughly combined to obtain a lava-like consistency (about 30-40 folds), but not too runny or overmixed.

8.  Place silicone mat or parchment paper onto a baking tray.

9.  Cut tip of pastry bag, place number 12 decorating tip into the end of the bag and twist the end.

10. Place pastry bag, tip side down, into a tall cup to fill it easily.

11.  Fill pastry bag with macaron mixture.

12.  Twist top of pastry bag to close.

13. Pipe 1 and 1/2 inch circles onto silicone mat or parchment paper until all mixture is used.

14.  Decorate macarons with gold sprinkles and or your choice of topping (optional).

15. Tap baking tray 5 times on kitchen counter and fist punch gently the bottom of the baking tray to release the air bubbles from the macarons.

16. Let macarons stand for 20 minutes until the top of the shells are dry.

17.  Place macarons on middle rack of the oven and bake for 20 minutes.

18.  Remove from oven and let stand for one hour.

 

 

 

Ingredients for Ganache:

– 6oz or 3/4 cup bittersweet chocolate or any chocolate of your choice

– 3/4 cup heavy whipping cream

– 2 teaspoon unsalted butter

– 1 teaspoon of Grand Marnier or any liquor of you choice

– 16oz piping bag

– Pipe tip #2a

Directions:

1. Place chopped chocolate in a mixing bowl.

2. In a saucepan combine butter and cream over medium heat and remove before reaching boiling point.

3. Immediately pour cream mixture on the chocolate and let sit for a couple of minutes until chocolate melts.

4. With a whisk, mix the ganache well and add liquor while mixing.

5. Let the ganache cool down for 30 minutes.

6. Place in refrigerator and chill for 1hour.

7. Put together the piping bag with pipe tip #2 and fill with ganache.

8. Pipe ganache onto one half of the macaron shells and place a second on top to close.

9.  Remove macarons from tray and place on decorative plate.

 

 

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Morocco’s traditional drink, mint tea, is served in restaurants and homes throughout the country. It is drunk after meals, with dessert, and throughout the day. It is ceremoniously poured from a height into small tea glasses and served with fresh mint leaves. When I was young, my father would often cut the mint directly from out garden, and I grow it in my home today.

 

 

Serves 4 to 6

 

Ingredients:

4 1/2 cups boiling water plus extra to clean the teapot

1 small bunch of spearmint leaves

2 1/2 teaspoons Chinese gunpowder green tea

4 tablespoons sugar

 

Directions:

1.Bring water to a boil in a kettle or medium saucepan.

2. Rinse the mint leaves and pat dry with paper towels or a clean dish towel.

3. Clean the teapot with a small amount of boiling water and then discard the water. Add the tea and a little more boiling water, and swirl the water.

4. Add the  mint leaves, sugar, and the 4 1/2 cups of boiling water to the teapot, stir, cover, and let stand for four minutes.

5. Pour the tea into glasses and serve with a dessert.

Happy Cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

 

 

 

 

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Valentine Macarons

 

Love is in the air, and these beautiful French delights, both heart-shaped and round, will make anyone feel like they are in Paris. They are both elegant and delicious, and can be made with different colors and fillers. Serves 15 or more

 

The ingredients below are for one batch of macarons (either round or heart-shaped). For the second batch, repeat ingredients and follow same directions.

 

Ingredients: (for the macaron shells)

2 cups of confectioners sugar

1 cup ground almond meal

3 egg whites, room temperature

¼ cup granulated sugar

3-4 drops rose water

pink and red gel food coloring

gold edible sprinkles

miniature heart toppings

silicone macaron baking mat or double parchment paper

silicone heart-shaped baking mat

16 inch pastry bag

one number 12 decorating tip

Directions

1.  Preheat oven to 300 degrees.

2.  Sift the almond meal and confectioners sugar into a mixing bowl or blend in a food processor until finely ground. Set aside.

3. Beat the egg whites in a mixmaster with a whisk attachment on medium speed until the mixture is foamy and soft peaks.

4.  Gradually add the granulated sugar to the egg whites and mix on high until the egg mixture is glossy and stiff peaks.

5.  Add the food colors and rose water and whisk on low to combine well.

6.  Gently fold the egg white mixture in batches into the almond meal mixture, taking the egg mixture from the middle and up while rotating the mixing bowl. Continue until all of the batter has been folded into the almond meal mixture and is thoroughly combined (about 30-40 folds), but not too runny or overmixed.

7.  Place silicone mat or parchment paper onto a baking tray.

8.  Cut tip of pastry bag, place number 12 decorating tip into the end of the bag and twist the end.

9.  Place pastry bag, tip side down, into a tall cup to fill it easily.

10.  Fill pastry bag with macaron mixture.

11.  Twist top of pastry bag to close.

12. Pipe 1 and 1/2 inch circles onto silicone mat or parchment paper until all mixture is used.

13.  If making heart-shaped macarons, pipe mixture onto heart-shaped figures on mat.

14.  Decorate macarons with sprinkles and mini hearts (or your choice of topping)

15. Tap baking tray 5 times on kitchen counter and fist punch gently the bottom of the baking tray to release the air bubbles from the macarons.

16. Let maracons stand for 20 minutes until the top of the shells are dry.

17.  Place macarons on middle rack of the oven and bake for 15 minutes.

18.  Remove from oven and let stand for one hour.

19.  For the filling, mix 2 cups of unsalted butter and 1 cup of confectioners sugar in a food processor with ¼ teaspoon of rose water and 4 drops of pink gel food coloring. Beat until soft and place into a pastry bag.

20.  Pipe onto half of the maracon shells and place a second shell on top.

21.  Remove macarons from tray and place on decorative plate.

 

 

 

 

 

 

HAPPY VALENTINES DAY!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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This is my own take on the classic Moroccan baklava. It’s a rich and decadent dessert with hazelnut, chocolate, orange blossom and honey. Perfect for entertaining. Serves 24

 

 

 

Ingredients:

– 24 sheets phyllo dough, thawed if previously frozen

– 1 pound unsalted butter

– 1/2 cup unsalted, roasted hazelnuts, chopped finely for the garnish

The filling:

– 1 pound unsalted, roasted hazelnuts

– 2 tablespoons orange blossom water or rose water

– 2/3 cup sugar

– 1 pound semisweet mini chocolate chips

The syrup:

– 3/4 cup water

– 1 cup sugar

– Juice of 1/2 lemon

– 1 cup honey

– 3 tablespoons orange blossom water

 

Directions:

1. Preheat the oven to 325 degrees.

2. Prepare the filling: combine the hazelnuts, orange blossom water, and sugar in a food processor and chop coarsely. Add in the chocolate and mix.

3. to clarify the butter, melt the butter in a small saucepan over low heat until it begins to boil. Skim the foam from the top and discard. Remove the saucepan from the heat.

4. Unwrap the phyllo dough and place in on a flat surface. While you are working with a phyllo sheet, keep the rest of the block covered with plastic wrap and a kitchen towel to prevent it from drying out.

5. Using a pastry brush, coat a medium baking dish with a small amount of melted butter.

6. Lay one sheet of the phyllo in the dish and brush it with butter. Cover with a second sheet and brush it with butter. repeat until you have a layer of 6 sheets. Spread a third of the nut mixture over the phyllo layer.

7. Repeat step 6 twice more and top with a final layer of phyllo.

8. Make 3 cuts across the dough, approximately 3 1/2 inches apart across the length, and 2 cuts that are 3 1/4 inches across the width. Cut diagonally across each square, making 24 individual pieces (or cut diagonally across the length and width to make diamond shapes).

9. Pour the remaining butter all over the pastry and bake for 1 hour at 325 degrees.

10. While the baklava is baking, prepare the syrup: combine the water, sugar, and lemon juice in a small saucepan. Bring to a boil, lower the heat, and simmer, stirring occasionally, for about 5 minutes or until the sugar is completely dissolved. Remove for the heat and stir in the honey and orange blossom water. Refrigerate until the baklava is ready.

11. When the baklava has finished baking, remove it from the oven and pour the cold syrup all over. Sprinkle pinches of hazelnuts on top of each piece.

12. Let it cool before serving.

 

Happy Cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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