Pancake Macarons Recipe By Tasty Food

HOW TO MAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!

HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
• In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
• Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
• Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
• Let the batter rest for 15-30 minutes at room temperature.
• Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
• Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
• Serve the pancakes with butter and maple syrup.
• Enjoy!

MATCHA MACARONS RECIPE BY TASTY

Steps:

• In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ½ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Repeat with last ½ of sugar, beating until whites are shiny and fluffy.
• Using a fine mesh strainer, sieve the almond flour, powdered sugar, and matcha into the bowl with the egg whites. Discard any large pieces that remain in the strainer. Fold until just combined
• Preheat oven to 300˚F (150˚C).
• Fill a piping bag with the macaron mixture and pipe 1½-inch (4 cm) dollops onto a parchment paper-lined baking sheet. Let the cookies rest until they are no longer wet to the touch and a skin forms on top (can be up to 1 hour).
• When the cookies are dry to the touch, bake at 300˚F (150˚C) for 15 minutes.
• While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
• Let rest for 10 minutes, or until cool before filling. Pipe the cream cheese mixture on the macron and sandwich with another one.
• Enjoy!

MAPLE-BACON PANCAKES

Steps:

• Cook bacon in two batches in a large skillet over medium-low heat, turning occasionally, until crisp, 6 to 7 minutes. Drain bacon on paper towels, then break into 3/4- to 1-inch pieces. Reserve drippings, and wipe out skillet.
• Preheat oven to 200 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, syrup, eggs, and butter. Add to flour mixture, and whisk until just combined (batter will have lumps).
• Heat 1 teaspoon drippings in skillet over medium-low heat. For each pancake, arrange some of the bacon pieces in a circle in skillet. Slowly pour 1/3 cup batter over bacon, starting in center and moving outward in a swirling motion to prevent bacon from shifting. Cook until small bubbles form on surface. Flip, and cook until golden brown. Transfer pancakes to a baking sheet, and keep warm in oven. Repeat with remaining bacon and batter. Serve with syrup.

MAPLE-BACON OVEN PANCAKE

Steps:

• In a large bowl, combine biscuit mix and sugar. In a small bowl, combine the milk, eggs, syrup and 1/2 cup cheese. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, at 425° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with bacon and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with syrup if desired.

BANANA PANCAKES WITH CRISPY BACON & SYRUP

Steps:

• Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
• Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

STRAWBERRY CHEESECAKE MACARONS RECIPE BY TASTY

Steps:

• In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form.
• Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!
• Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.
• Line a baking sheet with parchment paper. (Tip: use a little batter to "glue" down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
• Preheat the oven to 285ºF (140ºC).
• Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.
• When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.
• Enjoy!

TIE-DYE MACARON CAKE RECIPE BY TASTY

Steps:

• Using a fine-mesh sieve, sift together the almond flour and powdered sugar into a medium bowl. 2. Discard any large chunks that remain in the sieve. Thoroughly mix the dry ingredients together until all one color.
• In a large bowl, whip the egg whites with an electric hand mixer on medium speed until soft peaks form.
• Add ⅓ of the granulated sugar and salt beat on high speed until stiff peaks form. Add another third of the sugar and salt, and beat again until stiff peaks return. Add the remaining sugar and salt, and beat until the egg whites are shiny and fluffy.
• Add the almond flour mixture to the bowl with the egg whites. With a rubber spatula, fold to incorporate into the egg whites, 35-45 strokes, or until the batter falls on itself but a slight peak remains. Fold in the vanilla and yellow food coloring, being careful not to overmix.
• Fit an extra-large piping bag with a large, round tip. Cut off the tip right above the opening of the piping tip. Using a paintbrush or skewer, paint the inside of the piping bag with the pink, orange, green, and blue gel food coloring, working carefully so the colors do not overlap and muddle together. Carefully transfer the yellow macaron batter into the piping bag using an ice cream scoop.
• Trace a 7-inch (17 G) circle onto 2 sheets of parchment paper and tear off a third unmarked sheet. Dab a small amount of macaron batter in the corners of 3 rimmed baking sheets to prevent the paper from sliding around, then flip the parchment over onto the pans.
• Fill each circle with the batter. Carefully tap the baking sheet on a flat surface 2-3 times to smooth the batter and release any air bubbles, then use the tip of a skewer or toothpick to pop any remaining bubbles on the surface. Using the remaining batter, pipe small 3-inch round macarons onto the remaining baking sheet. Let the macarons rest at room temperature for 45-60 minutes, until a skin forms on the surface and the batter no longer sticks to your finger when gently brushed over the tops.
• Preheat the oven to 300°F (150°C).
• Bake the small macarons for 17-18 minutes and the large macarons or 28-30 minutes, until lightly browned around the edges. Gently remove the macarons from the baking sheet and let cool completely on a wire rack, about 30 minutes.
• Make the white chocolate ganache filling: In a microwave-safe bowl, combine the white chocolate and cream. MIcrowave in 30-second intervals, stirring between, until melted and smooth, 2-3 minutes total.
• Transfer the ganache to the refrigerator to chill for 30 minutes, or until just thick enough to pipe. 13. Transfer to a piping bag fitted with an open star tip.
• Flip a large macaron shell over so the flat side is facing up and place on a cake platter. Arrange the halved strawberries around the edge of the bottom macaron, leaving ¼-½ inch (6 ml - 1.24 cm) of space between each one. Pipe rosettes of ganache in the spaces between the strawberries and one large rosette in the center of the macaron. Top with the remaining large macaron shell. Fill the mini macarons with a small amount of ganache, then sandwich together. Reserve the remaining ganache in the refrigerator until ready to assemble the cake.
• Transfer the large macaron cake and small macarons to the refrigerator to settle and fuse together, at least 8 hours, or up to 24 hours.
• Pipe small rosettes of ganache on top of the macaron cake, then place the small macarons on top. Decorate with more halved strawberries and white chocolate ganache rosettes.
• Note: If superfine almond flour is not available, add the almond flour to a food processor and pulse until very finely ground before making the batter.
• Enjoy!