Asian pear-Ginger Frozen Yogurt
- 1 lb. Asian pear, peeled, cored, and chopped
- 1 oz. fresh ginger, peeled and chopped
- 1 lb. Greek yogurt, or strained yogurt
- 1/2 cup sugar
- In a food processor, puree the Asian pear and fresh ginger until smooth and no chunks are left.
- Fold the pear and ginger puree into the Greek yogurt and add the sugar. Mix thoroughly.
- Chill the mixture thoroughly, and freeze according to your ice cream maker’s directions.
Lemon Ginger Macarons
makes ~60-70 shells
- 30 grams sugar
- 200 grams powdered sugar
- 110 grams slivered almonds
- 4 Tbspn dried lemon zest*
- 5 grams ground ginger
- 1/2 tspn yellow powder food coloring, optional
- 90 grams egg whites, at least two days old (separate eggs in advance, put the whites in an air tight container for at least two days–I usually keep them for five days before use)
- freshly grated lemon zest
- Have ready: pastry bag fitted with a round tip with about 1/2″ opening and two baking sheets lined with silpats or parchment paper.
- In a food processor, process the regular sugar for a few seconds. Remove and set aside.
- Combine the powdered sugar, almonds, dried lemon zest, ground ginger, and food coloring in the food processor and process until the almonds are finely ground. Set aside.
- Place the egg whites in a mixer bowl with the whisk attachment. Begin whisking on low, until the egg whites start to foam.
- Increase the speed of the mixer to medium high and beat the egg whites while gradually adding the regular sugar. Beat on medium high until you reach a glossy, soft-peak meringue.
- At this point, remove the mixer bowl from the mixer and continue the rest of the way by hand, using a large balloon whisk. Pour (lightly!) the processed powdered sugar and almond mixture into the meringue. Fold to combine, quickly at first, and then slowly after the first few strokes. Make sure to always use deliberate strokes when folding. Mix only until combined, no more than fifty strokes. Usually, it only takes me fewer than thirty, if that. The batter is ready when the peaks will collapse on their own.
- Immediately transfer the batter to the prepared pastry bag. On the silpat baking sheets, squeeze about 1 to 1.5″ rounds. Top each shell with freshly grated lemon zest. Let the sheets sit for at least 30 minutes.
- While the macarons rest, preheat the oven to 150 degrees C. Bake the macarons for 15-20 minutes, rotating after about 10. Macarons are done when the shells do not give when gently touched. Remove from the oven and let cool.
*To make dried lemon zest, zest lemons and leave the zest out on a piece of paper towel for 24 hours.
makes ~50 small macarons or 20-30 large macaroons
for macaroon shells*:
- 200 gr powdered sugar
- 120 gr blanched and slivered almonds
- 20 gr unsweetened dried coconut flakes (not the sugared kind!)
- 30 gr granulated sugar
- 100 gr egg whites, at room temperature
- 1/4 tspn cream of tartar
- 1/8 tspn coconut extract
- 1/8 tspn rose extract
- Prepare two baking sheets lined with silpats or parchment paper and a pastry bag with a large round piping tip.
- Combine the powdered sugar, almonds, and dried coconut flakes in a food processor and grind until a fine powder. Sift thoroughly through a fine mesh strainer and set aside.
- In a small bowl, have ready the granulated sugar.
- In a separate mixing bowl, combine the egg whites and the cream of tartar. Using a balloon whisk, quickly stir the mixture until the entire surface is covered with foam. Then, start whisking the egg whites, gradually adding in the granulated sugar once the egg whites are very frothy. Whisk until you reach glossy, almost-stiff peaks.
- Gently fold the sifted almond and powdered sugar mixture into the egg whites in two to three stages, adding the coconut and rose extracts as you go. Mix just until the ingredients are incorporated and the batter slowly re-absorbs peaks. Do not overmix!
- Transfer the macaroon mixture to the prepared piping bag and pipe rounds on the lined baking sheets. Tap the baking sheets on the table a few times to release air pockets.
- Rest the macaroons for at least 30 minutes (and up to 60), until the outside shells are no longer tacky and sticky to a light touch.
- Preheat oven to 145 degrees C, with the oven rack in the bottom third of the oven.
- Bake the macaroons in the oven, one sheet at a time, for 24-28 minutes total, rotating the sheet half-way through the baking time to insure even baking.
- Remove from oven and let cool.
*Note: the resting and oven temperature and times are adjusted to what works in my kitchen and oven (which, to my knowledge and according to two oven thermometers, is quite accurate). Please note that you may have to adjust according to what works in your kitchen and oven.
for coconut-rose chocolate ganache:
- 1/2 cup coconut cream (see note below)
- 1 Tbspn butter
- 1 tspn rose water
- 2 tspn corn syrup
- 4 oz. dark chocolate, chopped
- In a small saucepan, combine the coconut cream, butter, rose water, and corn syrup. Bring to a simmer.
- Once the coconut cream mixture is simmering, remove from heat and add the chocolate. Whisk until smooth.
- Let cool completely, and use to fill macaroons.
- Once the macaroons are filled, let them “cure” in an airtight container in the refrigerator overnight before serving.
Note: for coconut cream, skim the cream off the top of a can of coconut milk. A little bit of milk is okay.