Lemon Meringue Pie Macarons

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“Creativity is the way I share my soul with the world,” Brene Brown.

I was looking for a beautiful quote to share about how creativity makes me feel and right away I was drawn to this one. And of course it was Brene Brown, she writes some truly wonderful things.

Creativity has been one of the best blessings of my life. The creativity that flows through me is literally overwhelming sometimes. And it spills. It spills out into different areas of my life. Growing up it manifested in the form of art and drawing, notably portraits. Then It took the form of writing. Eventually the art became food. It can be seen sometimes in the way I do my hair (there was a time in my life when I used to braid a lot of hair in very unique patterns). In my clothes. In my home. It used to even show up in my kettlebells, as I used to dream up new ways to move and challenge my body.

And it comes out of nowhere sometimes. I can be on a walk and recipes ideas and flavor combos will just download in my mind. Or I will write an entire post in my head. Editing and rewriting as I go. These meringues. Same thing.

I was at work making lemon meringue pies as I often do, when I started pondering on the simplicity of a meringue. And for some reason I was also thinking about macarons. And I was remembering this pic I had seen on Instagram of a coconut macaron that had a meringue on top. I watched the video of them making it like 5 times. And I started to image the lemon meringue pie as a macaron. Lemon curd filling. A beautiful meringue on top. Maybe brush some yellow coloring in the bag to be fun. I had to make it. I had envisioned and tasted it already. It had to come to life. Luckily I had a meeting to go to where they like my macarons.

It didn’t even stop there. I’m thinking of all the curds I’ve made. Grapefruit. Cranberry. Mango. I really want to make a pineapple one, because pineapple is delicious (duh). Then I was thinking I could use a macadamia nut base for the macarons instead of almond. And I could do a toasted coconut meringue on top. Yum. Maybe some lime zest in the curd? Maybe that’s too much going. Oh well, you may have this recipe coming sometime.

I praise God for this creativity and what a blessing it is. Because sometimes I look at something I made in awe and I can’t believe I’ve made it. It is more than me. It brings me joy, but I love more that it has the potential to bring others joy. What good is it to have a talent or gift and not share it with others? That’s why we have it no? This dynamic world where we all have something we can contribute. And food. Food is such a way for me to share and express the love I have in my heart. Each pie is truly from a place of love. Plus a passion and fervor for it to bless others. That is my main desire in all this baking and striving with my business, and that is to share joy and love. And beautiful food, that hopefully tastes as equally good.

Lemon Meringue Pie Macarons

Macarons:

  • 1 cup almond flour
  • 3/4 cup organic powdered sugar
  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup maple sugar
  • 1/2 tsp lemon zest

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Gluten-Free Birthday Cake Scones

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I love food that is colorful and fun. Like this photo above makes my heart so happy.

When I first started baking and making gluten-free goodies is was very monochromatic. Aesthically I truthfully kind of hated it. I was using almond meal, which made it all very dark in color and kind of gritty looking. I felt the same with coconut sugar, I loved the flavor but it really is great for replacing brown sugar, not regular sugar. It is just too dark and I don’t get the bakes I want. I want the things I make to look like their traditional counter parts. That is why I have fallen in love with maple sugar as well, it is lighter in color and it has AMAZING flavor. So the things I’ve been baking truly look like conventional baked goods. Truthfully I typically don’t tell people until later that things are gluten-free until after they eat them because they’ll go in presuming it tastes differently. So if it doesn’t look different, I’m not telling.

Recently I have been playing with some  all-natural sprinkles. They are so fun. So colorful.

And I personally really liked the flavor of these scones. And they are cute.

Gluten-Free Birthday Cake Scones

  • 3 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 cup maple sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter, cold & cubed (You can try cold spectrum as well to make it dairy-free but I personally have not tried it)
  • 1 cup coconut milk
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup sprinkles (plus more to garnish)

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Banoffee Meringue Roulade

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Meringue is only something I have recently started to embrace. Mostly I think that I have discovered meringue done right. Meringue is really so simple. Pretty much egg whites and sugar. But they are packed with not only a beautiful flavor, but really the texture is what drives this home for me. A slight crunchy outside, but they just melt and dissolve in your mouth.

I have gotten many people hooked on the meringue cookie fan bus, who really didn’t know what they were before hand. Cookies are just perfect little pop-able sized goodness.

I wanted to push myself a little bit further than cookies. (I will note here that pavlovas are a great way to experiment and use meringue as well. Click this link -> Polifroni Pavlovas <- for a link to some I made two years ago which were divine. )

Roulade. I have made cake based roulades before. I actually worked at a bake house where we made pumpkin roulades all Fall long. And I have played with some gluten-free cake roulades, but on my Pinterest I have seen some recipes for meringue roulades. They sounded fun. They looked beautiful and delicious.

Plus, as always, you can play with flavors. Once you have the meringue, you can be bold and courageous with flavors. I made a banoffee one because I like caramel. And coffee. And chocolate. And because bananas are like my husbands favorite thing.

It was delicious. But you can try other flavors as well. My second-runner up option would have been a summer berry one with fresh cream too. Caramel apple would be great in the Fall. in winter I would make one with cranberry curd, whip and fresh and orange zest. For Valentines Day I would try a chocolate one with raspberries and chocolate curls.

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Gluten-Free Rosemary Sweet Potato Rolls

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I am excited today, because today’s recipe is the last one I’ve had saved in a draft form. For about 3 months I’ve had a stock pile of recipes I tried but needed to post. Today I am caught up!

That means I get to try new recipes. I currently have some mini blackberry upside down bundts chilling in my kitchen. And later today I am going to make a meringue roulade. A banoffee roulade to be exact and I am pumped to surprise my husband with it when he gets home because he loves banana.

These sweet potato rolls have amazing flavor! I think I made them back in like February. I occasionally get requests for nut-free options so I have a experimented with cassava flour quite a bitt this last year.

These would be delicious with loads of meals. I would want them with a steak, asparagus and mashed cauliflower. But that’s me personally, skies the limit.

Sweet Potato Rolls
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Gluten-Free Waffle Bites

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For Christmas I got a baby waffle maker from my grandma Paulin. It is completely adorable. My nephews have really grown fawn of my mother’s and making up an assortment of candy-inspired waffles.

I was inspired by something I saw for some bite-sized waffles. Put them in a little wax paper bag. Eat them on the go.

I really enjoy small, miniature popable food. I don’t know I just find it fun.

Zach, however, popped these ones before me. His verdict? Good.

Also props to my friend Chelsey for the cool wares, she’s amazing and knows what up.

And that’s all I got to say about this, nice and simple and short for my last post of the week.

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Matcha Ricotta Tart with Pistachio Rose Toffee

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What?! This is my third post in week! That hasn’t happened in a while. And I have finally made some progress on all the recipes I’ve had stocked up. Which means I get to make new ones! That excites me. Got to brainstorm summer flavors. Cherries. Berries. Really want to get some passion fruit and do some cool stuff. Loaves. Cheesecake. Tarts maybe, who knows where I’ll be taken.

As you will recall, Tuesday I posted a recipe for Pistachio Rose Toffee <—–click for the recipe, which came about because of this tart. I had it on my agenda to make a purple crust using freeze-dried blueberries, but that wasn’t enough for me. I wanted to make more colors of crust. I had found some reasonably priced matcha powder and had been waiting on the perfect moment to use it. This was my moment. A lovely green crust.

I expressed Tuesday my concern for what flavors to pair with the tea. I ended up using a ricotta filling that I had made with a delicious blackberry tart <——–click for recipe. And the toffee got added for more depth of flavor and texture and color.

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Pistachio Rose Toffee

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Lately I have been a little obsessed with pistachios (do you see this beautiful green color?) and roses. I blame the British Baking Show for the rose part, watching it has expanded the flavors I want to use. Rose. More lavender. I have also really been itching to make something with a passion fruit curd. Those British used a lot of passion fruit!

Last week I also dived into some cardamom stuff. WOW! That’s all I can say about this divine spice. I also am kind of embarrassed to say how many people I made smell my jar of cardamom. I basically wanted to bake 10 things using it. Which led to a lot of rose and pistachio parings. The very first recipe had me pulsing rose petals and maple sugar. If you have never baked with maple sugar, do yourself a favor and go get some. Another divine flavor, it blows cane sugar out of the water. Then I added the cardamom to this. And a blood orange glaze. The smell. The flavors. I was sad that it didn’t sell at market. I live in the Terre Haute though and not New York or France or some place with fancy food, and I get it. You want me to eat flowers? Baking with flowers can be delicate, you don’t want someone to feel like they are eating potpourri, you dig? So a light touch is very necessary. I almost wanted to give it away so people would step out of their comfort zone and give it a taste. I would have been the same way 15 years ago. BUT it had spectacular, like off the charts flavors. Buy some cardamom. Get some food grade rose petals. Also purchase the maple sugar I mentioned. That’s all I’m saying.

Last fall I also started my journey into toffee making. I wanted to make these crazy Coffee Toffee Truffle Cupcakes for a coffee shop. They clearly are some bosses. I was surprised how easy it was to make toffee. I wanted to put it in everything as well. Brown butter cookies with toffee, mind-blowing. Simply good.

A few months ago I was adventuring into the world of match a baking (green tea that obviously colors food green). I started with a tart crust because pie baking is my thing. I was a totally newbie,  though, on matching flavors with the matcha flavor (another items that takes a light hand). I made a ricotta cheesecake filling, but felt it needed more flavors and textures. Toffee. But it needed to be different than a coffee hazelnut. Growing up, I have always been kind of a matchy-matchy person. So I wanted something green to go with the matcha, cue in the pistachio. And then I needed one more color to add. Now enter in the roses. Pistachio and rose is actually a classic combo.

I gave my mom the extra toffee I had and she text me pretty much immediately to let me know it was AMAZING, her enthusiasm was very much an all-caps response. And I didn’t answer her text quick enough, she had to call me and tell me how good it was.

It also did end up pairing nicely with the tart (which I will be sharing Thursday). But it is good just for munching too. Or maybe put it on a pretty naked cake with white roses or in shortbread cookies. Just ideas that pop into my head right away.

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