Raspberry Macarons

Pucker up, its Valentines day and these Raspberry Macarons are both tart and sweet!

Macarons are a classic French pastry, they are made from almond flour, confectioner sugar, and egg whites.

They are such a treat but usually difficult to make.

However, this recipe is foolproof!

I've made this recipe several times, and each one comes out perfect!

One of the things that I love most about Macarons is how versatile they are.

Because today is Valentines Day, I made a Pink macaron with a delicious cream cheese raspberry filing!

My Portuguese Mother // Raspberry Macarons
My Portuguese Mother // Raspberry Macarons
My Portuguese Mother // Raspberry Macarons



Ingredients 

 Macarons

  • 3/4 cup almond flour

  • 1 cup confectioners’ sugar

  • 2 large egg whites, at room temperature

  • 1/4 cup granulated sugar

  • Red food coloring

 Raspberry Filling

  • 1 stick butter, softened

  • 8 oz cream cheese, softened

  • 3 1/2 to 4 cups powdered sugar

  • ½ fresh raspberries

Recipe

  Macarons

  1. Line 2 baking sheets with parchment paper. Preheat oven to 325 F.

  2. Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.

  3. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.

  4. Add red food coloring and beat on high for another 30 seconds.

  5. Gently fold in dry ingredients and repeat until the batter falls into ribbons when spatula is lifted.

  6. Transfer the batter to a pastry bag with a 1/2 inch round tip.

  7. Pipe batter into 3/4-inch round circles, 1 inch apart.

  8. Tap the baking sheet firmly against the counter to release any air bubbles. Let stand at room temperature for 30 minutes until they form a skin.

  9. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. Let cool for 5 minutes then transfer to wire rack and let cool completely.

Raspberry Filling

  1. Puree the 1/2 cup raspberries in a food process, or blender. If you don't want seeds in your frosting, press the puree through a strainer. ( I left the seeds in)

  2. In an electric mixer, beat butter, cream cheese until all combined. Turning mixer on low, add in the powdered sugar and beat until smooth.

  3. Add in the pureed raspberries and beat until all combined and smooth.

  4. Transfer the filling into a piping bag with a stared tip.

  5. Pipe a swirl on one half the macarons and sandwich them together.

 

Brownie Hearts

Who doesn't love a fudgy brownie!?

These fudgy brownies are so quick to make and come out perfect each and every time! Crispy on the outside and chewy on the inside, this recipe from The Smitten Kitchen is my ultimate favorite brownie recipe!

 Since Valentine’s Day is tomorrow, I decided to use a heart cut out for these brownies and packaged them up in a sweet festive box to gift to my loved one(s).

I used a 1 ½-inch heart shaped cutter, but you may use any size you want or just cut them into squares, if you wish.

There is nothing quite like receiving a homemade gift, so whip these up, give them away or keep them for yourself!! Indulge! 

My Portuguese Mother // Brownie Hearts
My Portuguese Mother // Brownie Hearts
My Portuguese Mother // Brownie Hearts
My Portuguese Mother // Brownie Hearts
 

Ingredients 

  • 6 ounces unsweetened chocolate, roughly chopped

  • 1 cup unsalted butter

  • 2 ⅔  cups granulated sugar

  • 4 large eggs

  • 2 tsp vanilla extract

  • 1 tsp flaky sea salt

  • 1 ⅓  cup all-purpose flour

Recipe

  1. Preheat oven to 350°F. Grease and line a 9 X 13-inch pan with parchment paper, leaving a 1-inch overhang.

  2. In a medium heatproof bowl, melt chocolate and butter together in 30-second intervals in the microwave until the butter and chocolate are completely melted. Stir until smooth.

  3. Stir in sugar, then the eggs. Add the vanilla and salt.

  4. Pour batter into the greased pan, spread into an even layer.

  5. Bake for around 20-25 minutes, or until the toothpick comes out clean.

  6. Allow to cool.  Using the parchment paper overhang, remove the brownies out of the pan. Cut out the brownies with 1- 2-inch heart-shaped cookie cutter or whatever sized heart cookie cutter you have.

    Recipe by Smitten Kitchen

 

Heart Surprise Cupcakes

Valentine’s Day is only 5 days away and what a better way to show your sweetheart how much you love them than by making these cute cut out heart cupcakes.

I was inspired by the blog A Cozy Kitchen, which is one of my favorite blogs! Adrianna, not only makes the most delicious meals but also, photographs and presents them beautifully!

When I saw this cut-out heart cupcake, I knew I had to give it a try. I used her method and red velvet cupcake recipe for the cupcake.

I adapted it with my favorite vanilla cupcake recipe that is the ultimate go-to cupcake recipe! This vanilla batter creates a fluffy cupcake, that is an excellent pairing with the red velvet heart and of course, my favorite frosting of all time, cream cheese frosting.

The surprise heart will leave your loved ones speechless!

heart-cutout-cupcakes
heart-cutout-cupcakes
heart-cutout-cupcakes3
heart-cutout-cupcakes4
heart-cutout-cupcakes6
heart-cutout-cupcakes7

Ingredients

Inside Heart

  • 1 1/4 cup all-purpose flour

  • 1/4 cup cocoa powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup buttermilk shaken

  • 1/2 cup unsalted butter, room temperature

  • 1 cup sugar

  • 2 large eggs

  • 8 drops food coloring, less if using gel

  • 1 teaspoon pure vanilla extract

Vanilla Cupcake

  • 1 1/2 sticks unsalted butter, room temperature

  • 1 1/2 cups sugar

  • 2 eggs

  • 2 teaspoons pure vanilla extract

  • 2 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 2 1/2 cups flour

  • 1 1/4 cups milk

Cream Cheese Frosting

  • 1/2 cup unsalted butter, room temperature

  • 8 oz. cream cheese, room temperature

  • 3 cups powdered sugar

  • 2 teaspoon vanilla extract

  • 2 tablespoons heavy cream

Recipe

Inside Heart

  1. Preheat oven to 350 degrees F. Grease and line the bottom of a sheet baking tray with parchment paper.

  2. In a medium bow, whisk together the flour, cocoa powder, baking soda and salt.

  3. In an electric stand-up mixer, with the paddle attachment, add the butter and sugar, beat until light and fluffy. Beat in the eggs, one at a time. Pour in the buttermilk, red food coloring and vanilla.

  4. Gradually beat in flour mixture on low speed until just combined.

  5. Pour the batter into the baking tray and spread the cake batter into an even layer. Transfer to the oven to bake for about 25 to 30 minutes, until a skewer comes out clean.

  6. Allow to cool completely. Stamp out hearts using a 1 1/2-inch heart cookie cutter.

Vanilla Cupcake

  1. Preheat to 375 degrees F.

  2. In a medium bowl, whisk the baking powder, salt and flour. Set aside.

  3. Using an electric mixer, beat butter and sugar until light and fluffy. Add the eggs, one at a time. Beat in vanilla. Turing the mixer on low, beat in the dry ingredients. Add the milk, and beat again until the mixer is just combined.

  4. Fill each cupcake tin with two tablespoons of batter, about halfway. Carefully, snuggle cut out hearts in the center of each cupcake batter, make sure to face them all the same way.

  5. Transfer to the oven to bake for 20 minutes, or until a toothpick inserted into the white cake comes out clean. Cool in the pans on the wire rack.

Cream Cheese Frosting

  1. Using an electric mixer, beat butter and cream cheese until combined. Carefully, add the powdered sugar and beat until light and fluffy. Add the vanilla extract and heavy cream. Beat again until all combined.

  2. Before frosting, it's important to give yourself an indicator to know which way to cut the cupcake. I lined them all in the same direction before frosting and then used a my sprinkle on top of the frosting to remind me which way to cut.

  3. Enjoy the surprise !


Adapted from A Cozy Kitchen