Coconut Marshmallows

 

Enjoy these coconut marshmallows for Valentine's Day!

For the recipe: 

• 125 grams water
• 55 grams corn syrup
• 580 grams of sugar
• 3 egg whites
• 30 grams of powdered gelatin
• 130 grams of water
• 25 grams of coconut rum (Malibu) 
• pinch of salt
• unsweetened coconut flakes

Prepare a dish by sifting a 50:50 mixture of confectionary sugar and corn starch over the bottom and sides. 
Sprinkle the gelatin over water (130 grams) and set aside.
Combine the water, corn syrup, and sugar in a pot. Brush the sides of the pot with a wet pastry brush to remove any sugar. Cook until it reaches 245F (firm ball stage) on a candy thermometer. 
Place the egg whites and pinch of salt in the bowl of a stand mixer and start whipping to stiff peaks.  
Pour the sugar over the whipping whites once it reaches temperature.
Add the gelatin to the hot sugar pot and let it melt, then add to the whipping whites. 
Once the mixture has cooled down and is warm to the touch, add the alcohol while still whipping.
Pour the marshmallow batter into your prepared dish, smooth the top and sprinkle with the confectionary sugar/cornstarch mixture.
Let that set for an hour in a cool place before cutting into desired shapes. 

Boiled Egg

We love a simple breakfast...a perfectly boiled egg!

For runny yolks boil the egg for 4 minutes, 6 minutes for slightly runny and 8 minutes for hard egg yolks. For medium sized eggs, reduce these cooking times by one minute. For extra large eggs, add one minute.

Sprinkle with salt!

Macarons filled with Jam & Hazelnut Butter

Making macarons is a little tricky at first but once you've mastered the technique, they are a fun treat to make and you'll look like a pro to everyone else! We've filled these with hazelnut butter and Crosstown Sweets' rhubarb jam, they were a hit!! 

For the recipe: 

• 250 grams almond flour 
• 250 grams confectionary sugar
• 90 grams egg whites
• 1 vanilla bean
• 250 grams sugar
• 90 grams egg white
• pinch of salt
• hazelnut butter (you can also use almond butter)
• rhubarb jam 

Set oven to 300 F

Sift confectionary sugar and almond flour together. 
Mix them with the first portion of egg whites.  
Split the vanilla bean in half and scrape the seeds into the almond flour and egg white mixture.
Make an Italian meringue with the remaining egg whites and sugar. Start whipping the whites and in the meantime, cook the sugar with some water to softball stage on a candy thermometer.  Pour over the whipping whites and whip until slightly cooler.
Mix the two batters together with a spatula until the mixture becomes shiny and batter comes off of the spoon in ribbons. 
Pipe in small rounds and let sit at room temp until a skin forms on top, they should no longer stick to the touch.  
Bake the macarons at 300F until they are puffed and dry (but not golden in color). 

Baked Egg

Winter is a perfect time to turn on your oven and make baked eggs for lunch. Here are a few recipes we found delicious: 

Skillet Baked Eggs

Baked Eggs in Tomatoes

Baked Eggs with Feta

Waltzing Matilda's Pavlova

Evi recently photographed this georgeous pavlova for Waltzing Matilda's Bakery. They are currently updating their website so please check them out soon for more delicious treats from down under!

Happy 2013! Pot de Crème and Rumtopf

It's time to enjoy that wonderful Rumtopf we've been working on since the summer! We've paired it with a delicious ginger pot de crème. Here's the recipe: 

• 473 grams (2 cups) heavy cream
• 2 inch piece of ginger, peeled and sliced
• 50 grams (1/4 cup) sugar
• 6 egg yolks
• 1 teaspoon vanilla paste

Set oven to 300F

Bring the heavy cream, ginger and vanilla to a boil then turn the heat off and let steep for half an hour.
Whisk the yolks and sugar together until creamy and light. 
Slowly whisk in the strained cream and continue whisking until completely combined.
Skim the foam off with a small sieve or a paper towel. 
Pour into ramekins then place them into a baking dish with water up to the middle of the ramekins.
Bake until set, the middle should jiggle slightly.
Place some of the Rumtopf on top and enjoy!!