Pictures from last week. Baking 111 Day 1-4

These pictures are from last week. We are still working on petit fours. These are only a few of the ones we have done. More pictures to come.

Top: pate a choux swans. Middle: Linzer cookies. Bottom: Lemon macaroons with a raspberry cream filling.

Lemon Macaroons.

Almond flour 125 g

10x sugar 225 g

Egg whites 100 g

Sugar 30 g

Cream of tarter 1/2 tsp

Mixing.

Sift almond flour and 10x sugar together. Beat egg whites while slowly adding sugar and cream of tarter. Fold in dry ingredients. Pipe onto sheet tray into quarter size rounds. Let sit out for 20-30 minutes. Bake in 275 degree oven for about 20 minutes.

Any kind of jam can be used for the filling. These macaroons are sandwiched with raspberry flavored pastry cream.

Linzer cookies.

Butter 4 oz
Sugar 3 0z

Salt 1/4 tsp

ground hazelnuts 2.5 oz

Eggs .8 oz

Vanilla 1/8 tsp

Pastry flour 5 oz

Cinnamon about 1/2 tsp

Nutmeg pinch

Mixing.

Cream together butter, sugar, and salt until smooth. Add hazelnuts and blend in. Add eggs and vanilla. Mix until just absorbed. Sift in the flour, cinnamon and nutmeg. Mix until evenly blended. Chill several hours before using.

Roll out dough. Cut out cookies of desired size. Using a smaller cookie cutter, cut out the middles of half of the cookies. Bake in 350 degree oven until you get a slight color on the cookie.

After cookies have cooled, dust the holey cookies with powdered or doughnut sugar. Spread jam on the bottom cookies and lay holey cookies on top.

*These are great Christmas cookies!!

Pate a choux swans