Toodlebelle's Blog: baking

While I was on vacation in Melbourne, I came across one of my aunt's Southern Living magazines. I was instantly in love. Even though my love of the Northeast is no secret, being from Louisiana means I'm basically a southern belle, right? Despite the heat and humidity, there's so much to love about the South! Magnolia trees, sugar cane, sweet tea, Cajun food, and oak trees covered with Spanish moss are my Louisiana favorites, but after trying this recipe, I might have a bit of a crush on the Peach State.

Anything that starts out with two sticks of butter is bound to be a tasty recipe, right?

This is what the picture looked like. I may have attempted this semi-challenging dish solely because the picture in the magazine was gorgeous. You can see the full recipe at the bottom of this post with my notes, or you can follow this link to the website.

Mine actually turned out a lot like the picture (food photography is really hard to do well with an iPhone). I was so proud because it tasted amazing, too!

Here are some super cute kitchen accessories (I love my pink KitchenAid mixer and I'm a sucker for a cute apron). That peach gadget from Williams-Sonoma would have made this endeavor much easier!

Ginger-Peach Shortbread Cobbler
via Southern Living Magazine

Ingredients:

1 cup butter, softened

1/2 cup loosely packed light brown sugar

1/8 teaspoon kosher salt

2 1/4 cups plus 3 Tbsp. all-purpose flour, divided

1 (1/2-inch) piece fresh ginger, peeled (The fresh ginger makes it AH-MAZING, trust me, don't skimp)

3/4 cup turbinado sugar, divided (aka Sugar in the Raw. I used more light brown sugar)

7 to 9 medium-size peaches, halved (and peeled, it makes serving much easier)

2 tablespoons fresh lemon juice

1 large egg white, lightly beaten

2 teaspoons granulated sugar

Preparation:

1. Preheat oven to 400°. Beat first 3 ingredients and 2 1/4 cups flour at medium speed with a heavy-duty electric stand mixer just until combined.(My dough was very crumbly. I rolled with it and squished it together as I went. It worked out fine). Place dough on a lightly floured surface; roll to 1/4-inch thickness (full water bottles work well if you can't find your rolling pin). Cut about 14 rounds with a 2 1/2-inch fluted round cutter (I used a plastic cup because we don't have cookie cutters). Place rounds in a single layer on a baking sheet; cover and chill (Emphasis on chill, so they keep their shape) until ready to use.

2. Pulse ginger and 1/4 cup turbinado (brown) sugar in a food processor 5 to 6 times or until well combined. Stir together ginger mixture and remaining 1/2 cup turbinado sugar in a large bowl. Add lemon juice, peaches, and remaining 3 Tbsp. flour; toss to coat. Place peach halves, slightly overlapping, in a greased (with butter) 10-inch cast-iron skillet (or casserole dish), and pour any remaining juice over peaches.

3. Bake at 400° for 15 minutes. Remove from oven, and nestle shortbread dough rounds among peaches. Brush rounds with egg white, and sprinkle with granulated sugar. Bake 17 to 20 minutes or until golden brown.

If you try this recipe out, be sure to tag me @sydneylandry on Instagram or Twitter and let me know how it goes!

Raise your hand if you've spent hours ogling at beautiful pictures of French macarons like these on the internet. *Metaphorically raising my hand with you*

via Tumblr

Now I want you to raise your hand if you've never tried one.

I know. They aren't as easy to come by (or make) as cupcakes or donuts ~~or other sweet treats that make excellent props for fashion bloggers~~.
I bet some of you are just dying to try one just like I was last year.

Well it's your lucky day! Today I'm going to give you my recipe* and walk you through the process of baking French macarons!

I can practically guarantee** that if you follow these directions to the 'T', you'll get perfect or next-to-perfect cookies that will make your heart smile.

Warning: This recipe may seem challenging. Though there are many steps involved, the end result will be well worth your efforts. (Just like in life).

Chocolate Macarons

Ingredients:

3/4 cup ground almonds (grind them up into a fine powder with your food processor before measuring)
Scant 1 cup powdered sugar (aka confectioners'/icing sugar) (Scant = baker term for not completely full)
2 Tbsp unsweetened cocoa
2 egg whites, at room temperature
1/4 cup superfine sugar (We never have this stuff at my house, but "normal" or granulated sugar works)

For the filling:

1 cup semisweet chocolate chips
1/2 cup heavy cream

To make the shells:

Place ground almonds, confectioners' sugar, and cocoa in a food processor and process for 15 seconds. Sift the mixture into a bowl and set aside for later. Line 2 baking sheets with parchment paper.
Find a large bowl & mixer (My Kitchenaid stand mixer with whisk attachment are my personal favorite), and spatula and wipe them down with a paper towel moistened with lemon juice and dry them after. It's super important that there is no trace of grease in your bowl; if there is your meringue will not whip!
Place egg whites into the clean large bowl and whip until they hold soft peaks. Gradually beat in the granulated or superfine sugar to make a firm, glossy meringue.
Using a clean spatula, fold the almond mixture into the meringue one third at a time using a cut and fold technique. When all the dry ingredients are throughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbonlike consistency.
Pour the batter into a pastry bag fitted with a medium-sized round tip. Pipe 24-32 small circles onto the prepared sheets. Tap the baking sheets firmly onto a work surface to remove ugly air bubbles. Let your cookies stand for 30 minutes at room temperature so they can form a shell. Resist touching them! Fingerprints aren't cute, and you've already worked so hard! Preheat your oven to 325°F/160°C.
Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes. Carefully peel the macarons from the parchment paper and let cool completely on cooling racks.

To make the filling:

Fit a heatproof glass bowl over a pot of simmering (not boiling) water. Do not let the water touch the bottom of the glass bowl. This is a makeshift double boiler.
Place chocolate and cream in glass bowl and stir until chocolate is melted and smooth.
Let it cool completely until thickened. Chill in refrigerator if necessary.
Use like glue to sandwich pairs of cookies together.