Strawberry Earl Grey Macarons | Strawberry Jam with Earl Grey White Chocolate Buttercream
White Chocolate Swiss Meringue Buttercream
Egg Whites 130g
Sugar 140g
Earl Grey Tea 10g
Butter 220g (room temperature)
Vanilla Paste TT (to taste)
White Chocolate 80g
Place the whites, sugar, earl grey tea and vanilla in a bowl and place it over a pot of simmering water. Whisk frequently until it reaches 160 degrees F/ 71 C , then strain the mixture into the bowl of a stand mixer and whip until light and cooled to just above room temperature. Alternately, you can use a hand mixer and keep the mixture in the bowl you used over the double boiler.
Slowly add the butter into the meringue and continue whipping until it is incorporated, homogenous, and fluffy.
Meanwhile, as the whites are in the double boiler or whipping in your mixer, melt the white chocolate. After all the butter is added, pour the slightly cooled but still liquid chocolate into the buttercream.
Switch from a whisk to a paddle attachment and mix on low speed for several minutes to create the smoothest buttercream possible.
Simple Strawberry Jam
Frozen Strawberries 300g
Sugar 100g
When I make a simple jam, I like to macerate the fruit first. You can skip this step if you are in a rush or don't want to, but I always do it.
To macerate the fruit, pour the frozen strawberries into a bowl, cover with the sugar, and leave at room temperature for several hours or in your refrigerator overnight.
Transfer the now thawed fruit and sugar to a small saucepan and bring to a boil. Turn the heat down a bit and simmer until the strawberries are completely broken down and most of the liquid has evaporated. Usually it takes about 20 minutes or so. In the beginning you can stir infrequently, but as the jam cooks down, make sure to stir often so it doesn't stick or burn on the bottom.
Transfer the jam to a container and refrigerate until completely cooled.
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
Because everyone uses such different amounts of fillings, I don't like to even speculate how many macarons each filling recipe will yield! To measure how much ganache you need for your batch of macarons, first weigh your standard macaron shell. Next, pipe the amount of ganache you like and weigh it again. Calculate the weight of ganache you will need for your batch of macarons, and adjust the recipe accordingly.
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm —
Find me on TikTok! @macaronsbymaddie —
The Best Old Fashioned Homemade Caramel Frosting
Hey y’all! In todays video I’m showing you a delicious recipe homemade southern caramel frosting! Enjoy ☺️
Ingredients:
2 cups light brown sugar
2 sticks salted butter
2 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup milk
1/3 cup heavy whipping cream
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Macaron Cake Tutorial & 5,000 Subscribers Celebration | Recipes Included!
THANK YOU SO MUCH to everyone who has subscribed to my little channel! I know I don't post regularly and I don't always have the time or energy to reply to every comment, but I love making pastry videos and sharing them with all of you--and I really appreciate everyone who wants to watch what I create!
While most people aren't going to go out and recreate this exact '5,000' macaron cake, I do hope you try making a large macaron / number macaron / macaron cake yourself!
Quick notes before you scroll down to the recipes:
1. Check out my Amazon Influencer Storefront! I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)
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Macaron Shell | French Method
Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar if you want to add it
Almond Powder 130g
Powdered Sugar 130g
-- Sift the powdered sugar and almond powder together. Slowly add the sugar to the egg whites and whip to stiff peaks. Fold in the dry ingredients and separate to color as you like. Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray at 300F for 15 minutes--16 minutes). Cool and match before filling.
***I made a double this amount to make the 8x numbers for 4x number cakes!***
Whipped Chocolate Cream
350g heavy cream
8g gold gelatin
350g white chocolate
vanilla TT
lemon zest TT
750g heavy cream
Heat the first heavy cream, and add the bloomed gelatin. Emulsify with the white chocolate, vanilla and lemon zest before pouring in the second heavy cream. Mix well but do not whip. Cover and refrigerate overnight before whipping and using.
**This amount of cream was exactly what I needed for the '5,000' or 4x macaron number cakes**
Strawberry Compote
400g frozen strawberries
150g sugar
Mix the strawberries and sugar in a small saucepan. Cook over medium-low heat until the strawberries have started to disintegrate and the liquid is thick. Emulsify and continue cooking for another 10 minutes to thicken further. Cool completely before using.
Decor:
- Fresh Flowers (stems dipped in coating chocolate)
- Mini Macarons (pink shell with strawberry ganache)
- Gold Leaf
- Freeze Dried Strawberries
***If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement***
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Nikon D5300
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm
Strawberry cake and pie filling or Jam
this cake filling aka Jam is great on cakes, cupcakes, as a pie filling or even on ice cream...#jams #cakefilling
Blackberry Cobbler Recipe | The Pioneer Woman | Food Network
We love a fruity dessert that's easy-as-can-be, and that's exactly what Ree's Blackberry Cobbler is!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Blackberry Cobbler
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
Yield: 4 servings
Ingredients
1/2 stick butter, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup whole milk
2 cups fresh (or frozen) blackberries
Whipped cream and/or ice cream, for serving
Directions
Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!
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Blackberry Cobbler Recipe | The Pioneer Woman | Food Network
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie