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French Macarons

March 12, 2015 — Leave a comment

macarons

Made with almond flour, these light and airy cookies are naturally gluten free.  You can color them with pastel shades and fill them a variety of fillings such as buttercream, ganache, or jam.

INGREDIENTS:
4 extra large egg whites
1 2/3 cups confectioners’ sugar
1 1/3 cups almond flour
1/8 teaspoon salt
1/4 cup superfine (castor) sugar
DIRECTIONS:
1. Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
2. Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
3. Whisk confectioners’ sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
4. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
5. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
6. Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons’ surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
7. Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.

Domata gluten free molasses cookies

Theses cookies are crisp on the outside and chewy on the inside.  With a hint of spice, these are sure to be a new favorite!

Ingredients:

  • 1 cup Domata Recipe Ready flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 4 tbsp butter, at room temperature
  • 1/2 cup sugar, plus extra for rolling
  • 1 egg white
  • 4 tbsp  molasses

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a big bowl, whisk to combine the flour, baking soda, salt, ginger, allspice, and cloves.
  3. In another bowl, cream together the butter and sugar until combined. Add the egg white and whip until smooth, then add the molasses. Mix in your dry ingredients until the flour just disappears. Use a cookie scoop to portion out the cookie dough into 12 balls, and roll them in sugar. Bake the cookies for 13-15 minutes, than allow to cool.

saturday-sugars-coconut-caramelOriginally posted on Sarah in the Kitchen:

While I wouldn’t say I’m a stress baker, I will say that sitting on my porch with a cold glass of milk and a handful of gluten-free Saturday Sugars makes me pretty happy.  Check out a new favorite flavor, a riff on the iconic Samoas Girl Scout cookies.

 

Ingredients:

1 cup butter
1 cup sugar, such as Organic White Sugar In The Raw
1 egg
1 tablespoon water
1 tablespoon coconut extract
1 tablespoon caramel extract
2 cups Gluten-Free All-Purpose flour with xanthan gum in the mix, such as Domata Gluten-Free Recipe Ready Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon espresso-flavored sugar cane

Instructions:

  1. Pre-heat oven to 350F.  Line two baking sheets with parchment paper.
  2. Place the softened butter in the bowl of a stand mixer and beat on medium until light and fluffy.  Add the sugar and beat on medium.  Add egg and extracts.
  3. In a separate bowl, combine the flour, baking powder, baking soda and salt.  Add to butter mixture, beating until smooth.  Let the dough rest five minutes.
  4. Drop by the tablespoon about 2″ apart.  Press down tops and sprinkle a pinch of sugar on each cookie.
  5. Bake one pan at a time for 14 minute, or until cookies are golden brown.  Let cookies rest before transferring to a wire rack to cool.  Cookies will keep five days or up to 30 days in the freezer.

 

 

Domata gluten free molasses cookies

These are one of my favorite cookies.   They have a crisp edge and a super chewy inside, with lots of flavor.

Ingredients:

1 cup Domata Gluten Free Recipe Ready Flour

1 tsp baking soda

1/4 tsp salt

1 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground cloves

4 tbsp butter, at room temperature

1/2 cup sugar, plus extra for rolling

1 egg white

4 tbsp dark molasses

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a big bowl, whisk to combine the Domata Gluten Free Recipe Ready Flour, baking soda, salt, ginger, allspice, and cloves.

3. In another bowl, cream together the butter and sugar until combined. Add the egg white and whip

until smooth, then add the molasses. Mix in your dry ingredients until the flour just disappears. Use

a cookie scoop to portion out the cookie dough into 12 balls, and roll them in granulated sugar.  If the dough is sticky and difficult to manage, place it in the refrigerator for 15 minutes before rolling.

Bake the cookies for 13-15 minutes, then allow to cool.

Domata Gluten Free Peanut Butter Cookies

 

I recently brought these to a post-ski race pot luck and they were all eaten before the “regular” cookies!  Simple and delicious.

 

Ingredients:

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups Domata Recipe Ready flour
3/4 teaspoon baking soda
1/4 teaspoon salt

 

Directions:
1.  Preheat oven to 375º.

2.  Mix first six ingredients.

3.  Add the rest of the ingredients.

4.  Mix well.

5.  Roll into balls and press down with a fork dipped in sugar or flour.

6.  Bake for 10-12 minutes on ungreased cookie sheet.

 

These are sure to become a family favorite for the Holidays!  The dried cherries and toffee bits add a pleasant taste and texture.

Cookie:

1 cup butter

¾ cup sugar

¾ cup brown sugar

1 egg

½ teaspoon Almond extract

2 cups Domata Recipe Ready Flour

1 cup old-fashioned rolled oats

1 teaspoon baking soda

¼ teaspoon salt

1 cup (5-6 ounce package) dried tart cherries, coarsely chopped

1 (8-ounce) bag milk chocolate toffee bits

 

Drizzle:

2 (1-ounce) squares semi-sweet or bittersweet baking chocolate, melted

1 ½ ounce (about 1 block) vanilla-flavored candy coating (almond bark), melted

 

Directions:

Heat oven to 350 degrees F.  Combine butter, sugar, and brown sugar in large bowl; beat at medium speed until creamy.  Add egg and almond extract; continue beating until well mixed.  Reduce speed to low; add flour, oats, baking soda and salt.  Beat until well mixed.  Stir in cherries and milk chocolate toffee bits.

 

Drop dough by rounded tablespoons onto parchment paper-lined cookie sheets.  Bake for 11 to 13 minutes or until edges are golden brown.  Cool 5 minutes on cookie sheets; remove to wire cooling rack.  Cool completely.  Drizzle with melted chocolate and candy coating.