So, as you all know close to three weeks ago I attempted to make macarons. However, they didn't turn out due to the finicky nature of the cookie... and because of me. Well, I naturally wanted redemption so this Sunday I dove myself elbow deep into egg whites and sugar to produce this beautiful cookie. I tried a recipe out of Bouchon Bakery instead of my previous recipe and it worked out much better! Surprisingly, the two recipes were very different as well. Many of the things listed as "must-haves" were not in the other recipe at all! I still kept some of the ways in the previous recipes though, and I do believed that worked to my advantage.


Raspberry Macarons

From: Bouchon Bakery
Yields about 15 cookies

For the cookie:
212g almond flour/meal
212g powdered sugar
82g and 90g egg whites
236g granulated sugar + a pinch
158g water

Cover the bottom of two cookie sheets with parchment paper. Preheat a convection oven to 350 degrees F. Place the almond meal in a food processor and pulse to finely grind. Sift the almond meal and the powdered sugar together in a large bowl. Mound the mixture then create a creator in the middle of the mound. Pour in the 82g of egg whites and combine with a spatula.
Place the remaining 90g of egg whites in the bowl of a stand mixer with a whisk attachment. Combine 236g of granulated sugar and the water in a small saucepan. Heat over medium-high heat until the syrup reaches 203 degrees F.
Letting the syrup continue to cook, add a pinch of sugar to the egg whites, turn the mixture to medium speed, and whip to soft peaks. If the whites form soft peaks before the syrup reaches 248 degrees F continue whipping on the lowest speed just to keep the whites moving. 
When the syrup reaches 248 degrees, slowly pour it into the whites, and whip on medium speed for 5 minutes. Fold in one third of the egg white mixture into the almond mixture, then fold in bit more egg white mixture at a time until the batter creates a ribbon that slowly moves. (It is important that you only add a bit at a time so the mixture doesn't get too loose.)
Transfer this whole mixture to a pastry bag with a 1/2 inch tip. Pipe 2 1/4 inch circles on the parchment paper keeping the circles even in size. Let the piped circles sit for 10 minutes to create a "skin" to prevent cracking in the oven.
Bake for 8 to 10 minutes or until the tops are shiny and crisp, and allow to cool completely before removing from pan.

For the filling:
Use the basic buttercream found in this post.
50g raspberry jam

Stir together the rasberry jam and the buttercream. (Yup that easy!)

For Assembly:
Finished rasberry buttercream
Finished macaron halves
80g raspberry jam

Flip over half of the maracron shells. Transfer the buttercream into a pastry bag with a 3/8 inch tip. Pipe a circle of buttercream near the edge of the cookie and complete this step for all flipped shells. Then, transfer the 80g of rasberry jam in a pastry bag fitted with a small to medium round tip. Pipe the raspberry jam into the center of the buttercream circle.
Place one shell with buttercream and one plain shell on top of each other and there you have a completed macaron!




These cookies were well worth the trouble of creating and re-creating. Just try one for yourself and see!
Reply with any questions or comments about any recipes I try here on The Sunday Pastry, or suggestions of recipes you would like to see!
Until next week!






The new cookbook I received this week is: Bouchon Bakery!
It is an amazing cook book that I would recommend to anyone who is really interested in baking and wants some quality recipes. However, the book is very long winded (much like this post!) so it is not for a quick recipe.
I have wanted to get my hands on this amazing cookbook for a while, but it wasn't first on my Internet shopping list.

Speaking of Internet shopping list, I will soon be purchasing a new lens for my camera and am very excited to do so! I have been looking at a few but I have finally decided on a Nikon 35mm 1.8f for good depth of field shots I cannot achieve with my current lenses. I am extremely excited about this!


This week, I obviously wanted to make something from the pages of my new cookbook, so I settled for what I saw on the cover. The Better Nutter. It's a bakery-suited rendition of the Nutter Butter, and I would really recommend this recipe for many different reasons. First, being that you can work around all the fancy ingredients, which I had to do because I was baking at my cabin and the north woods has limited diversity in their grocery store products.
Second, is because this recipe teaches many fundamentals of baking, and if you've perfected those, it should be a walk in the park... but if your like me and just think you've perfected them, it serves as an eye opener. Some of these fundamentals include: basic buttercream, dough handling, egg whites, butter incorporation, and other good stuff. So it is all around a good recipe to start from in this cookbook.



How did I do with it? Well, due to a time crunch I did not let the dough firm up after rolling it out, so I just kind of shaped the cookies with my hands, thus creating a not-so-perfect looking cookie. However, the buttercream in this recipe was one of the best buttercream recipes I have found. It is relatively simple and creates a perfectly set buttercream. So, I have tackled the issue of runny buttercream. Just have to conquer those French Macarons... stay tuned 'till next week!




Better Nutters

From (with a few small changes): Bouchon Bakery
Yields anywhere from 6 to 10 cookies (depending on what size cookie cutter you use)



For the cookie:
30g Unsalted roasted peanut halves
198g All purpose flour
9.1g Baking soda
3.8g Baking powder
210g Unsalted butter at room temp.§
86g Creamy peanut butter
106g Brown sugar
54g Eggs
3/4 teaspoon vanilla
106g old fashioned oats

Chop peanuts coarsely and set aside. Place flour in a medium bowl, sift in the baking soda and baking powder, and whisk together. Place the butter and peanut butter in the bowl of a stand mixer with paddle attachment. Cream the butters on medium-low speed, until it has the consistency on mayonnaise and holds a peak. Add the sugar and mix for about 2 minutes until fluffy. Scrape down the bowl to add any unmixed areas to the mixture. Add the eggs and vanilla and mix on low speed for 15 to 30 seconds, until just combined. The mixture may still look broken, but that is fine, just don't over beat the eggs.
Add the dry ingredients in 2 additions, mixing on low for 15 to 30 seconds after each. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add oats and pulse on low about 10 times to combine. Then, add the peanuts and pulse again.
Mound the dough on a large piece of plastic wrap, cover, and refrigerate for two hours. Place the dough between two pieces of parchment paper, and roll out to a 1/4 inch thick sheet. Place on a cookie sheet and put in fridge for another hour. Peel of the first layer of parchment paper and quickly cut out rounds from the dough using any size cutter you wish. Arrange the cut rounds on a lined sheet pan*
Push the cookie trimmings together and repeat the process until you have reached the maximum number of cookies you can cut from the dough. However, only out the dough in the refrigerator long enough to firm up, which will be less than 2 hours. (I would say anywhere from 15 to 45 min).
Once you have all the cookie rounds cut, place a piece of plastic wrap over the sheet pan a refrigerate for 2 hours.√
Preheat the oven to 325 degrees F. Place the frozen cookies on two sheet pans lined with parchment paper. Bake the cookies until golden brown, 16 to 18 min. (However this really depends on what size cookie you chose). Reverse the pan halfway through baking. Set the pans on potholders to cool for 5 min before transferring the cookies to a cooling rack to cool completely.



For the Buttercream:
75g egg whites
150g and 33g granulated sugar
42g water
227g Unsalted butter cut into 1/2 inch pieces, at room temp. §

Place egg whites in a bowl of a stand mixer with a whisk attachment.
Place the 150g of sugar in a small saucepan, add the water, and stir to moisten the sugar. Bring to a simmer over medium-high heat, stirring occasionally, and simmer until the syrup reaches 230 degrees F. Letting the syrup continue to cook, turn the mixer to medium speed, gradually pour in the remaining 33g sugar into the whites, and whip until the whites are beginning to form very loose peaks. If the whites are ready before the syrup reaches 230 degrees F, turn the mixer to the lowest setting just to keep them moving.
When the syrup is ready, remove pan from heat. Turn the mixture to medium-low speed, and slowly add the syrup. Increase speed to medium-high and whip until the bottom of the bowl had returned to room temp and the whites hold a stiff peak. (About 10 min).
Reduce speed and add the butter, a few pieces at a time. If at any point the mixture looks broken, stop adding butter and increase the speed of the mixer until mixture looks fully incorporated, then continue to add butter. The buttercream can be kept in the refrigerator before piping on the cookies, but will needed to be whipped before piping to reach a consistency it can be piped at.


For Assembly:
(Whew! Almost there!)

You'll need:
The finished cookies
The finished buttercream
175g creamy peanut butter
And a dash of kosher salt

Combine together the buttercream, peanut butter, and salt. (If your buttercream is too hard, it will need to be whipped for a minute or so). Stir together until fully combined. Turn half the cookies over and pipe spirals of the buttercream starting from the center. Cover the butter cream with another cookie, and continue this process with all the other cookies. Refrigerate for 15 min to let the buttercream set a bit to bring out its amazing taste. Congratulations! You've made it through! Sit back and enjoy your creation.





Recipe notes:

*You may have issue with this step if you did not cut the cookie rounds fast enough. You can be like me and just make the cookies with you fingers, or you can put the cookies back in the fridge until the dough becomes firm again.

√ Remember when you are making this recipe the dough will spend 5 to 7 hours in the fridge or freezer.

§Be sure butter is at room temp for incorporation; otherwise there will be tiny pieces of butter floating around in your dough!




Until next week!

So, Saturday I was sitting as a volunteer on my perhaps longer than everybody else’s lunch break picking apart pistachios and eating them feverishly. I had wanted to try macarons for sometime, and though pistachio macarons would be great! After some contemplation I decided to put a caramel ganache in the center. I looked up some recipes for each and started in the kitchen. Now, you might have noticed the title of this post isn’t macarons. Well, lets just say, the macarons failed and pistachio egg white cookies too their place.

So at this time in my story, I was sitting at my counter staring at messed up macarons and thinking: Well then they can just be sandwich cookies. So I got to making the ganache. All was well and almost finished until I sat with the electric mixer running in my hand over the soupy ganache and… nothing happened. Now I was realizing I had nothing to show for the past two hours except thin sticky blobs of meringue and caramel cream soup.

I finally decided I might as well start eating. Pretty shortly, I found out that they were actually really, really good blobs of meringue dipped in caramel cream soup. So, a new cookie was born. And here is the recipe:




Pistachio Egg White Cookies Dipped in Caramel Coating

Makes about 50 bite sized cookies

For the cookie:
1 cup almond flour
1 1/2 cups powdered sugar
3 large egg whites
30 grams granulated sugar
2T ground pistachios

Sift almond flour, powdered sugar, and pistachios together in a large bowl. In a separate bowl whipp egg whites untill frothy, add sugar, and continue whipping untill firm peaks form. Sprinkle half of the dry mixture over the egg whites and fold to combine. Sprinkle the rest of the mixture and fold to fully combine again. Use no more than 50 strokes durring the entire folding process.
Pipe batter onto a cookie sheet lined with parchment paper. (Small 1 inch circles would be best). Let sit for 30 min, then bake for 21 min in a 280 degrees F oven. Let cool completely before removing from pan.


For the Coating:
2/3 cup water
2 cups sugar
1 cup whipping cream
Place water and sugar in a saucepan without stirring. Place in a medium to large saucepan over meduim heat, until light brown. Slowly swirl the mixture and place back over heat until golden brown, then remove from heat. Slowly pour in the whipping cream. (Please be careful with this step, the caramel mixture will sputter and bubble. I would suggest wearing long sleeves.) Stir until mixture is combined, then set aside to cool.

For Assembly:
Once the caramel coating is cool, dip half of the cookies into the coating. Only do this right before serving! If you wish to eat them later, refridgerate the coating until ready to eat and/or serve.













Again, no recipe this week. :(
School's coming to a close, and as we all know finals comes hand in hand with the final days before summer. I'm very excited to get back in the kitchen though, and have a great recipe planned for Sunday, so don't worry.

So, I thought I would whip out another favorites post, and since I have done this more than once, I thought I would give it a name so it will be easier to use in case I have to use it again. So, here is Sunday Pastry Faves: Bloggers. (pretty original right?)

Sunday Pastry Faves: Bloggers

A collection of my top 5 favorite bloggers that inspire my recipes.

  1. Tartlette
  2. Bakers Royal
  3. Erica's Sweet Tooth
  4. My Baking Addiction
  5. Dessert First
 Hope you check out these wonderful blogs!