For those in the USA, have a nice celebration… please do your part to minimize the fireworks, as it is so difficult for pets and for many human beings, for all sorts of reasons.
To learn more about this set of cookies, stop by my cookie blog with a click here…
With Pride Month in mind, I made a batch of colorful macarons, filled with raspberry jam and lemon-flavored buttercream. The universe conspired so that in that exact week I had a maintenance appointment with my orthodontist. And to my surprise, they were “wigging it”: every staff member, orthodontists included, went to work wearing a colorful wig. They asked the patients to do the same, if they were so inclined… I was more than happy to comply (see the end of this post).
For the macaron shells, follow this recipe (I added 1/4 tsp egg white powder to the granulated sugar, whisked very well, before incorporating into the meringue, because humidity was at 58% the day I made the macarons)
LEMON-BUTTERCREAM MULTICOLOR FILLING
120g butter, softened
320g powdered sugar
zest of 1/2 lemon
1 tsp lemon juice
pinch of salt
heavy cream to adjust consistency
Whisk the butter for 30 seconds or so, then add all other ingredients except the heavy cream. Whisk until the sugar is fully dissolved, then adjust the consistency with heavy cream. Divide the buttercream in 5 or more little bowls, add gel color to each bowl. Place lines of buttercream in different colors over plastic wrap, then roll them together as a little sausage. Cut one end, and place the roll inside a piping bag with a star tip. To assemble the macarons, add a circle of buttercream and a small dollop of seedless raspberry jam in the center.
ENJOY!
to print the buttercream recipe, click here
Comments: These were a lot of fun to make. After the shells were assembled, I used different luster powder colors diluted with vodka to pain a stripe for a simple, but effective decoration. They were delivered to the staff at Hayden and Kholmeier office with proper wig, as required…
ONE YEAR AGO: Blood Orange Macarons
TWO YEARS AGO: One-Two-Three Macarons
THREE YEARS AGO: Marshmallow Macarons
FOUR YEARS AGO: Fujisan Bread
FIVE YEARS AGO: Air-Fried Tomatoes with Hazelnut Pesto & Halloumi Cheese
SIX YEARS AGO: Red Velvet Layered Cake
SEVEN YEARS AGO: Lemon-Lavender Bars
EIGHT YEARS AGO: Quinoa Fried Rice
NINE YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette
TEN YEARS AGO: The Secret Recipe Club: Granola Bars
ELEVEN YEARS AGO: Awesome Broccolini
TWELVE YEARS AGO: A Twist on Pesto
THIRTEEN YEARS AGO: Ciabatta: Judging a bread by its holes
ONE YEAR AGO: Mini-Pullman Sourdough Bread
TWO YEARS AGO: Gibassier
THREE YEARS AGO: Sundried Tomato Twist Bread
FOUR YEAR AGO: And now for something completely different….
FIVE YEARS AGO: Parsnip, Coconut, and Lemongrass Soup
SIX YEARS AGO: In My Kitchen, October 2016
SEVEN YEARS AGO: Paleo Moussaka
EIGHT YEARS AGO: In My Kitchen, October 2014
NINE YEARS AGO: In My Kitchen, October 2013
TEN YEARS AGO: Crimson and Cream Turkey Chili
ELEVEN YEARS AGO: Taking a break from the nano-kitchen
TWELVE YEARS AGO: Chocolate Chip Cookies
As you may remember, I have a blog dedicated exclusively for cookies (click here), but it does not include recipes. It is a venue to document my path through cookie decorating. Come to think of it, check out my 3D macs that were published yesterday...) When I try a new, blog-worthy recipe, it will be shared right here. Today I offer you three recipes, all from bloggers I follow and love. They are listed in chronological order, the last one I made last weekend.
SPRITZ BARS
(from Helen Fletcher)
I made these cookies in October last year, and they were a huge hit. The instructions in Helen’s site are super detailed, and you’ll end up with little cookies that look very professional, uniform in size, the type of bake that makes me think of a certain tent of my past. For the full recipe, visit this post. I just love the use of Swedish pearl sugar.
CREAM CHEESE SUGAR COOKIES
(by Tanya Ott)
When Tanya raves about a sugar cookie, I listen. She knows her cookies well… The addition of cream cheese tames the sweetness and gives it a wonderful texture. She mentioned they hold the shape well – notice the recipe does not call for leavening agents – so I put it to a harsh test, using a patterned rolling pin. As you can see, the recipe passed the test with no issues! This batch was made in November last year, right after Tanya blogged about it (for the full recipe, click here)
The cookies would be perfect without any adornment, but I could not resist brushing a little pink luster dust and then some pearl. Just because…
TOFFEE SANDWICH COOKIES WITH BROWN BUTTER BUTTERCREAM FILLING
(from Josette, TheBrookCook)
If you read Josette’s post about it, you’ll understand why I jumped on making them right away. I was intrigued by the use of Toffee bits in the dough. Works like a charm. And the combination of cookie plus brown butter buttercream is outstanding. Make them, you won’t be disappointed. I changed the decoration to a drizzle of chocolate, but check her version for the authentic recipe (click here).
These three blogs are a constant source of inspiration for me,
and I am sure they will be for you also!
ONE YEAR AGO: The Many Faces of Brownie Cupcakes
TWO YEARS AGO: Olive Oil Brioche
THREE YEARS AGO: Coconut and Lime Macarons
FOUR YEAR AGO: Flank Steak Carnitas
FIVE YEARS AGO: Sesame and Poppy Seed Sourdough
SIX YEARS AGO: Pecan-Crusted Chicken from Southern at Heart
SEVEN YEARS AGO: Lamb Shanks en Papillote with Cauliflower-Celeriac Purée
EIGHT YEARS AGO: Chestnut Brownies and a Blog Award!
NINE YEARS AGO: Quinoa with Cider-Glazed Carrots
TEN YEARS AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show
ELEVEN YEARS AGO: Pain de Provence
TWELVE YEARS AGO: Golspie Loaf, from the Scottish Highlands
Would like to invite you to stop by my baby blog to see how I made my first 3D heart-shaped cookies. Click here.
Bewitching Kitchen 