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Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. In a food processor, combine almond flour and pow

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. In a food processor, combine almond flour and pow | cup (100g) almond flour 2 cups (200g) powdered sugar 3 large egg whites, at room temperature 1/4 cup (50g) granulated sugar Food coloring (optional) Flavor extract (e.g., vanilla, almond, or raspberry, optional)Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. In a food processor, combine almond flour and powdered sugar. Pulse a few times until well combined and fine. Sift this mixture into a large bowl to remove any lumps. In a separate large, clean, dry bowl, whip the egg whites using an electric mixer until they become foamy. Gradually add granulated sugar while continuing to whip. Whip until you get stiff, glossy peaks. If you want to add color or flavor, do so at this point and gently fold it into the meringue. Add about a third of the almond flour and powdered sugar mixture to the meringue. Gently fold until well combined. Repeat with the rest of the almond mixture in two more batches. The batter should have a lava-like consistency – not too runny or too stiff. Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto the prepared baking sheet. Leave space between each macaron. Tap the baking sheet on the counter a few times to remove any air bubbles. Let the macarons sit at room temperature for about 20-30 minutes to form a skin on the surface. They should not stick to your finger when lightly touched. Bake in the preheated oven for about 15-18 minutes, or until the macarons have a firm outer shell. Cool them on the baking sheet. Once completely cool, you can fill the macarons with your choice of filling (e.g., ganache, jam, buttercream). Sandwich two macaron shells together with the filling. Enjoy your homemade macarons! | made w/ Imgflip meme maker
63 views • 2 upvotes • Made by -NatPat- 2 years ago in MS_memer_group
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Cake
Cooking spray to grease pans
4
oz sweet baking chocolate
1/2
cup water
2 1/4
cups Gold Medal™ All Purpose Flour or 2 1/2 cups cake flour
1
teaspoon baking soda
1
teaspoon salt
2
cups granulated sugar
1
cup butter (2 sticks), room temperature
4
large eggs, separated
1
teaspoon vanilla
1
cup buttermilk
Coconut-Pecan Filling and Topping
3
egg yolks
1
cup granulated sugar or packed brown sugar
1/2
cup butter (1 stick)
1
cup evaporated milk (from 12-oz can)
1
teaspoon vanilla
1 1/3
cups flaked coconut
1
cup chopped pecans

Make With
Gold Medal Flour

Steps
Hide Images
1
Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
2
Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.

3
Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.

4
On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.

5
Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.

6
Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
7
Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8
Cool cakes in pans 10 minute
-NatPat-
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cup (100g) almond flour 2 cups (200g) powdered sugar 3 large egg whites, at room temperature 1/4 cup (50g) granulated sugar Food coloring (optional) Flavor extract (e.g., vanilla, almond, or raspberry, optional)Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. In a food processor, combine almond flour and powdered sugar. Pulse a few times until well combined and fine. Sift this mixture into a large bowl to remove any lumps. In a separate large, clean, dry bowl, whip the egg whites using an electric mixer until they become foamy. Gradually add granulated sugar while continuing to whip. Whip until you get stiff, glossy peaks. If you want to add color or flavor, do so at this point and gently fold it into the meringue. Add about a third of the almond flour and powdered sugar mixture to the meringue. Gently fold until well combined. Repeat with the rest of the almond mixture in two more batches. The batter should have a lava-like consistency – not too runny or too stiff. Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto the prepared baking sheet. Leave space between each macaron. Tap the baking sheet on the counter a few times to remove any air bubbles. Let the macarons sit at room temperature for about 20-30 minutes to form a skin on the surface. They should not stick to your finger when lightly touched. Bake in the preheated oven for about 15-18 minutes, or until the macarons have a firm outer shell. Cool them on the baking sheet. Once completely cool, you can fill the macarons with your choice of filling (e.g., ganache, jam, buttercream). Sandwich two macaron shells together with the filling. Enjoy your homemade macarons!