xoswcheeits
Ngoc Dao
strawberry
MACARONS instructions
MACARON With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper. In a food processor, process the almonds and icing sugar into fine powder, about 2 to 3 minutes. Set aside.
In a bowl, beat the egg whites with the food colouring until soft peaks form. Gradually add the sugar, beating constantly until stiff peaks form. With a spatula, firmly combine with the ground almonds mixture and mix until the meringue fall and soften slightly. With a pastry bag fitted with a 7-mm (½-inch) in diameter plain tip, shape 2.5-cm (1-inch) in diameter macarons, spacing them about 5-cm (2-inch) apart. (The batter should fall slightly. Otherwise, it is not quite soft enough. Remove from the bag and mix again). Hit the baking sheet flat on a work surface two or three times to slightly spread the batter. Bake, one sheet at a time, for about 12 minutes, leaving the oven door ajar with a wooden spoon. The macarons should not brown. Cool completely on the baking sheet. (For smaller macarons, bake from 8 to 10 minutes. They should therefore be baked on two different baking sheets for preffered results.)
STRAWBERRY JAM In a saucepan, combine all the ingredients. Bring to a boil, stirring constantly and slowly. Attach a candy thermometer in the centre of the pan and simmer until the thermometer reads 104 °C (219 °F). Skim carefully and stir frequently while cooking. Let cool completely. Place the cooled jam in a sieve and let drain for 5 minutes. Fill the macarons with a little jam and close like a sandwich. They are usually filled at the last moment, because macarons filled with jam tend to soften rapidly. Eat while the inside has softened slightly, but the outside must remain crisp. 37
ingredients MACARONS 1 ½ cups (375 ml) ground almonds 1 cup (250 ml) icing sugar
STRAWBERRY JAM 2 cups (500 ml) strawberries cut into quarters
3 egg whites
1 cup (250 ml) sugar
Red liquid food colouring (not gel), 8 drops for pale pink macaroons or 24 for a darker shade
1 tablespoon (15 ml) lemon juice ½ cup (125 ml) sugar
½ cup (125 ml) sugar
Photo by Unknown, from Wallpaper Abyss
38
matcha
GREEN
SMOOTHIE bowl instructions Add frozen banana slices, pineapple (optional), ž cup (180 ml) coconut milk, matcha powder, and spinach to a blender and blend on high until creamy and smooth. Add only as much coconut milk as you need to help it blend. In my opinion, you want this smoothie somewhere between scoopable and drinkable. Thin with water instead of coconut milk to save on calories, if desired. Taste and adjust flavor as needed, adding more banana (or a touch of maple syrup or stevia) for sweetness, matcha for more intense green tea flavor, or coconut milk for creaminess (though adding more matcha powder adds more caffeine, so use your best discretion). Pineapple will add a little tart/tang, so add more if desired. Divide between two serving bowls and top with desired toppings (optional). I went with fresh raspberries, chia seeds, and coconut flake. Bananas would make a delicious garnish as well. Best when fresh, though leftovers keep well sealed in the refrigerator up to 24 hours.
39
ingredients SMOOTHIE 2 peeled, sliced and frozen ripe bananas (~120 g each) optional: Ÿ cup (41 g) chopped ripe pineapple (frozen is best) ž - 1 cup (180-240 ml) light coconut milk (canned or carton) 2 tsp matcha green tea powder 1 heaping cup (35 g) organic spinach or kale (I like to freeze mine to make the smoothie colder!)
Photo by Dana, from Minimalist Baker
TOPPINGS optional Fresh Berries Coconut flake Banana slices Chia Seeds Slivered roasted almonds
40