 6 egg yolks
1/2c fresh lemon juice 3/4c granulated sugar 1/2c butter finely grated rind of 1 large lemon Whisk the egg yolks and lemon juice together in a non-stick saucepan adding the sugar once the egg yolks and lemon juice are combined. Stir in grated lemon rind. Cook over a medium heat stirring all the time till the mixture thickens and coats the back of a wooden spoon. Remove from heat. Cut the butter into 1/2" cubes and add to the hot mixture, stirring till dissolved. Strain the mixture through a fine sieve into a measuring jug. Fill hot 1/2 or 1/4 pt canning jars with the lemon mixture, and seal immediately. Makes approximately 1 1/2 c Allow the jars to cool, and then store in the fridge. The lemon curd will solidify as the jars cool, and the lids will 'pop' indicating the lid has sealed.
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 HI-HAT CUPCAKES
(makes 12 ) Cupcake 3oz semi-sweet chocolate ( 60% cacao or more) ½ c unsalted butter ( room temperature) 1 ¼ c granulated sugar 2 large eggs 1 tsp vanilla extract ½ c sour cream ½ c cold water 1c unbleached flour ½ tsp baking soda ½ tsp baking powder ¼ tsp salt Marshmallow 2 envelopes ( Knox) unflavored gelatin ( 2 tsp per packet) 1 Tb cold water 1c Boing water 2c granulated sugar 1 tsp vanilla Chocolate shell 2c semisweet chocolate chips 2 Tb coconut oil ( melted) To make: Cake: Carefully soften chocolate in heatproof bowl in microwave. Stir till melted and smooth . cooll slightly. Sift flour, salt, baking soda, salt and baking powder together Beat butter and sugar together till creamy. Add the eggs and beat well. Add the melted chocolate and vanilla and mix well. Mix in the sour cream Add the flour mixture and water and blend well. Line 12 muffin cups with liners and fill each almost to the top with batter ( about 1/3 c) Preheat oven to 350F and bake cupcakes till tops are firm and a toothpick inserted in the center comes out pretty clean – about 25 minutes. Cool the cupcakes on a wire rack Marshmallow topping Soften gelatin in cold water, then add boiling water and stir till gelatins is dissolved. Put sugar and gelatin mixture in bowl of stand mixer and whisk until soft peaks form Add vanilla and beat till incorporated and mixture holds its shape Put into piping bag with ½ inch plain round tip Swirl marshmallow into a cone on top of each cupcake . Put in fridge while you make the chocolate shell. Chocolate shell Soften chocolate chips carefully in microwave and stir till completely melted and smooth. Stir in coconut oil Dip each cupcake - marshmallow first - into the chocolate... shake lightly to remove excess and place on a tray to set. ( Can also be firmed up quickly in the fridge) Mmm … indulge!!!!  It's easy to have a love/hate relationship with these temperamental yet exquisite (and gluten free!) cakes..(or are they pastries?) I've tried many, many recipes, but recently found the Wilton recipe to be the simplest and most foolproof, plus quantities are in cups not grams! The full wilton recipe is http://www.wilton.com/french-macaron-cookies/WLPROJ-8606.html. I use Bob's Red Mill almond flour as it's superfine and makes for a smooth batter. You can see a picture of some of my summer macarons at www.bobsredmill.com/almond-meal-flour/reviews/?p=2 ( thanks Bob ! ), I love using your almond flour and am honored to be featured on your site ) ( pictured here are late summer Raspberry, Salted Caramel, Oregon Hazelnut and Lemon Lime.) Here's the recipe, with my own adjustments: FRENCH MACARONS Makes about 36 complete macarons 1c almond flour ( Bob's Red Mill - superfine) 2c confectioners sugar ( C&H ) 3 large egg whites ( room temperature) 1/4 tsp cream of tartar pinch salt 1/4 c granulated sugar ( C&H) 1 tsp flavoring ( I like a Lorann flavor or a pure vanilla extract) color Put the almond flour and confectioners sugar in a food processor and whirl a couple of times till thy are just mixed together.Do not overmix In a clean grease-free bowl, whisk the egg whites, salt and cream of tartar together till foamy. Add the granulated sugar and whisk till thick and holds stiff peaks. Gently stir in flavor and color* Gently fold in the almond flour mixtures and stir till well blended and the mixture has a 10 second hold - meaning when the mixture is dropped from a spoon it blends into the remaining mixture by the count of 10. * if making more than one color and/ or flavor, mix in the almond flour first, and before fully blended, divide mixture into separate bowls, add color and flavor, and mix in with the last few strokes of blending. Pipe mixture into 1" rounds on a Silpat or parchment paper. Let sit for 30 minutes. eat oven to 275F Bake for 18-22 minutes, depending on your oven. I check at 18, and have found 20 minutes works for a smooth crust, well formed "feet" and most but not wet inside . Let cool, then peel away from the paper or Silpat Sandwich together with Flavored Buttercream, whipped cream or preserves Unfilled macarons can be frozen for up to 1 month. Marveilleux!! |