Macarons roses aux framboises et natures au praliné

Recette

Flan parisien sans pâte avec le sauce au caramel

Flan parisien sans pâte de Michalak

Few common foods and their conversion from cups to grams

Here are a few common foods and their conversion from cups to grams:
Granulated sugar: 1 cup = 200 grams
Brown sugar: 1 cup, packed = 220 grams
Sifted white flour: 1 cup = 125 grams
White rice, uncooked: 1 cup = 185 grams
White rice, cooked: 1 cup = 175 grams
Butter: 1 cup = 227 grams
Almonds, slivered: 1 cup = 108 grams
Oil: 1 cup = 224 grams
Maple syrup: 1 cup = 322 grams
Milk, non-fat: 1 cup = 245 grams
Milk, sweetened condensed: 306 grams
Broccoli, flowerets: 1 cup = 71 grams
Raisins: 1 cup, packed = 165 grams
Milk, dry: 1 cup = 68 grams
Yogurt: 1 cup = 245 grams
Water: 1 cup = 236 grams
Confectioners sugar: 1 C = 110 g
Cocoa: 1 C = 125 g
To do the conversions, see the Related Link for a website called gourmetsleuth.com.

Вареники з капустою

Macarons aux kiwis, aux oranges at au cafe

"P'tit dej" cheesecakes

Lemon & Lime European Ricotta Style Cheesecake

Recette

1 oeuf
125-150 gr fromage frais
2,5 c.a.s. sucre
1 c.a.s. farine
1/2 sachet sucre vanille
1/2 c.a.c. arome de citron

Sachertorte

St. Valentine's macarons aux framboises

Macarons aux framboises


Les vrais macarons aux framboises Laduree

Chocolate and Kiwi Parfait

Chocolate Macarons

Chocolate Macarons


Macaron Batter
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar

Chocolate Filling
100 ml heavy cream
100 gr bittersweet or semisweet chocolate, finely chopped
3/4 tablespoon (12 gr) butter, cut into small pieces

Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (2,5 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (2,5 cm) apart.

Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 13 minutes. Let cool completely then remove from baking sheet.


To make the chocolate filling:

Heat the cream with butter in a small saucepan. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Let cool completely before using.