The Best Raspberry Pistachio Macarons Recipe | My favorite cookies!
CLICK BELOW FOR RECIPE! ????????????
The most delicious French macaron cookie recipe! You’ll love these raspberry pistachio macarons from the first bite! These are made with pistachio and almond flour; filled with a creamy pistachio buttercream; and sandwiched with bits of fresh raspberries. It’s the ultimate flavor combination! These French pistachio cookies are my new favorite!
Get the full recipe here:
SUPPLIES/TOOLS:
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*Silplat Macaron Silicon Mats:
*Aluminum Baking Sheets:
*Disposable Pastry Bags:
*Ateco Round Piping Tip:
*Cuisinart Food Processor:
*Digital Food Scale:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Contents of this video:
00:00 Introduction
00:58 Making Pistachio Flour
01:58 Dry Ingredients
02:24 Making Meringue
03:32 Folding Macaron Batter
04:26 Piping Macarons
05:33 Resting Instructions
06:00 Baking Instructions
06:29 Pistachio Buttercream
07:16 Filling & Assembling the Cookies
08:07 Taste Test
#raspberry #pistachio #macarons #cookies #baking #desserts #tatyanaseverydayfood
Giorgio Cookie Company (12) Signature Biscotti Sampler on QVC
For More Information or to Buy:
Giorgio Cookie Company (12) Signature Biscotti Sampler
***Please see individual item numbers for product description***
Discover More:
Watch Live:
Watch More:
QVC Original Series:
Beauty iQ:
QVC In the Kitchen:
Stay connected with QVC:
Like QVC on Facebook:
QVC Instagram:
Follow QVC on Twitter:
QVC on Pinterest:
Download the Official QVC App:
About QVC: QVC is powered by storytellers who create delightful shopping experiences through engaging and inspirational content. We bring you daily discoveries through compelling stories, vibrant personalities and personalized content. QVC provides the journey of discovery though an ever-changing collection of familiar and new brands, from home and fashion to beauty, electronics and jewelry.
This previously recorded video may not represent current pricing and availability.
How to Make the Best Scottish Shortbread (recipe from Tartine Bakery in San Francisco)
I absolutely LOVE this shortbread! It is perfection. If you've ever visited Tartine Bakery in San Francisco, you know the quality of their baked goods. What makes me so happy about this recipe is it bakes up exactly like the shortbread I have always purchased when in the city. Give this simple recipe a try and find out for yourself that it will melt in your mouth and is the very BEST shortbread you could ever make!
Pamela
Shortbread
1 cup + 2 tbsp very soft, unsalted butter/9 oz/255 g
1/2 teaspoon salt/ 2 ml
1 3/4 cup + 2 tbsp all purpose flour/9 oz/ 255 g
1/2 cup + 2 tbsp cornstarch */ 2 2/3 oz/ 75 g
1/3 cup granulated sugar / 2 1/2 oz/ 70 g
1/4 cup superfine or granulated sugar (for topping)/ 2 oz/55g
Preheat oven to 325 degrees. Butter a 6 x 10 inch glass baking dish. ( I have used metal pans with no problems and different size pans as long as the overall area is very close to 6x10)
Place very soft butter in a mixing bowl. The butter must be very soft- the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well with a wooden spoon or whisk so that the salt dissolves completely before adding the rest of ingredients.
Sift flour and cornstarch together into a bowl.
Add granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms.
Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3 inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. ( I bake mine a bit longer to get the desired light golden color) The middle of the shortbread should remain light. Let cool on wire rack until warm to the touch.
Sprinkle the shortbread with the superfine or granulated sugar. Tilt the dish so the sugar fully and evenly coats the surface, then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread in rectangular fingers about 1/2 inch wide and 2 inches long. ( I like to cut mine a bit wider)
If the cookies have become cold they will not slice well so they must still be warm to the touch at this point. Chill thoroughly before removing from the baking dish.
The first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula. The cookies will keep in an airtight container in a cool place for up to two weeks.
* You may use rice flour or potato starch in place of the cornstarch. Rice flour will give shortbread a bit more crunch. Cornstarch is the softest of all, making a short and flaky cookie.
Go, eat your food with gladness, and drink your wine with a joyful heart...
Ecclesiastes 9:7
Raspberry Lemon Meringue Cookies with Lemon Buttercream Filling!!
FULL RECIPE HERE:
Pretty pink cookies made with raspberry-flavored meringue shells and filled with a zesty lemon buttercream! These little treats are as pretty as they are sweet! I love the classic flavor combination of raspberry and lemon but these can be made in any flavor or color!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Music Courtesy of Audio Network
Heather Hardcastle & Christina Mueller on The Flour Craft Bakery & Cafe Cookbook 4/14/21
Featured Book: The Flour Craft Bakery & Cafe Cookbook: Inspired Gluten Free Recipes for Breakfast, Lunch, Tea, and Celebrations
BUY NOW:
The Flour Craft Bakery & Cafe Cookbook empowers readers with simple and approachable recipes for mouthwatering cakes and cookies, pastry and savory bakes, everyday treats and holiday centerpieces, plus fresh salads and soups--all naturally gluten free. 75+ recipes cover breakfast, brunch, lunch, teatime, and dessert, from coffee cakes to focaccia, scones to tartines. Heather Hardcastle combines alternative flours including rice, millet, nut flours, and starches to achieve a perfect crumb and oven-fresh texture. Flour Craft breaks down the process in an approachable way, teaching readers how to combine a few key flours in the correct proportions to yield excellent results every time. The cornerstones of the book are the Master Recipes, classics of baking to be practiced and adapted. The full Flour Craft experience is brought to life for the reader with a glossary of ingredients and terms curated to build confidence for bakers of all skill levels.
AUTHOR: Heather Hardcastle understood where gourmet GF was headed before everyone else. In the early 2000s, diagnosed with gluten intolerance, and passionate about food and cooking, Hardcastle left her well-established career and enrolled at the Culinary Institute of America, determined to learn the nuances of great pastry and solid classical technique. Her dream was always to turn her passion and knowledge into a thriving business, creating delicious, high-quality gluten-free baked goods. In 2013, she opened the first Flour Craft Bakery.
Christina Mueller has been in food media for over 10 years and is currently the Dine Editor with Marin Magazine. Her work has appeared in many print and online publications, including Sunset magazine, Edible Communities and Eater, among others.
#CopperfieldsBooks #VirtualAuthorEvent #FlourCraftBakery