Preparation:

Grind together almond meal and powdered sugar in a food processor and sift into a large bowl. It’s ok if you don’t have a processor, you can just sift the meal and sugar together. If you are using a dry coloring or flavoring (matcha, cocoa powder, turmeric, ground tea etc) sift this in now as well.

If you are using a gel food dye combine it into your first measure of egg whites. Pour the egg whites onto your almond meal/sugar mix and set aside.

Put your granulated sugar and water (you can also use tea or other infusions to substitute the water) in a sauce pan and set on medium heat.

When your sugar begins to bubble begin to whip your egg whites.

Cook your sugar to softball stage or 244 degrees Fahrenheit.

Slowly add your sugar syrup into your beating egg whites in a steady stream.

Whip on high until cool and stiff peaks form.

Fold your egg whites into the almond meal/powdered sugar/egg white mix until it is glossy and has a consistency of thick liquid “lava-like” batter consistency.

Line a baking sheet with parchment paper or a silicone baking mat.

Fit a piping bag with a ½-inch piping tip (if you prefer, you can skip the piping tip). Pipe circles of batter, about 1½ inches in diameter each, about ¾ inches apart on the lined baking sheet. Rap the baking sheet on the counter precisely 10 times to get rid of air bubbles.

Let the macarons rest until a skin forms on the outside of each shell, about 30 minutes—your finger comes away cleanly when you gently press the tops.

While the macarons rest, preheat the oven to 325ºF.

Once the macarons have rested, transfer to the oven and bake until the macarons are set and firm, 10-12 minutes. Open the oven a few times and rotate the sheet during baking to release steam. Let the macaron shells cool before assembling.

To assemble the macarons, create pairs of shells matched according to size and arrange them in rows with 1 side facing up and 1 side facing down. Pipe the buttercream filling onto the bottom shells, then top each with 1 cube of pâte de fruits, then the top shells.

Macarons are best enjoyed 1-2 days after they have been made. Store them in an airtight container in the refrigerator—the extra chill time allows the shells to soften and the flavors to develop. Just before serving, allow the macarons to come to room temperature. Enjoy!

Buttercream Filling

Ingredients:

90 grams (about 3) egg whites

150 grams (¾ cup) granulated sugar

225 grams (1 cup) butter, softened

½ teaspoon jasmine water

Salt

1 tian op incense candle (optional)

Preparation:

In the bowl of a stand mixer, whisk together the egg whites and sugar to combine.

Using a double boiler, heat the egg white mixture until warm to the touch.

Transfer the warm egg white mixer back to the bowl of the stand mixer and beat on high until stiff peaks form. Beat in the softened butter (don’t worry if it looks broken—it will come together later!).

Switch to a paddle attachment, if desired, then add the jasmine water and beat until thoroughly combined. Beat in salt to taste.

If using an incense candle, light both ends, then blow out the flames. Place the candle in a small dish, then place the dish on top of the buttercream in the bowl. Cover with plastic wrap and let smoke for 30 minutes to infuse the buttercream.

Pâte de Fruits

Ingredients:

500 grams (2 cups) huckleberry purée

50 grams (3½ tablespoons) water

560 grams (2½ cups) sugar, divided

12 grams (2½ teaspoons) pectin

100 grams (¼ cup) glucose or corn syrup

Preparation:

In a large sauce pot, combine the huckleberry purée and water. Place over medium-low heat, then bring to a low simmer.

Meanwhile, in a small bowl, combine 60 grams (¼ cup) of the sugar with the pectin, stirring to thoroughly combine. (Dispersing the pectin in a small amount of sugar helps prevent it from clumping when you add it to your hot liquid.)

Once the purée mixture is simmering, add the pectin mixture. Bring to a boil, then add the glucose and remaining sugar. Increase the heat to medium and cook, whisking often, until the mixture reads 225ºF with a candy thermometer (the bubbles will start to come more slowly at this point, and your whisk will begin to leave tracks in the mixture). If you don’t have a candy thermometer, you can check to see if the mixture is ready by dropping a small amount onto a cold sheet pan—if it sets and you’re able to remove the drop without it sticking to the pan, it’s ready.

Transfer the mixture to a half sheet pan that has been lightly greased or lined with a silicone baking mat. Allow the pâte de fruits to set completely, then cut into ¼-inch cubes.

Creme Brûlée

Ingredients

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