For the cookies
Adapted from Pierre Hermé
150g powdered almonds
150g powdered sugar
55g egg whites
15g yellow food coloring
150g granulated sugar
55g egg whites
Sift together the powdered almonds with powdered sugar. Add the 55g egg whites and food coloring, but do not stir them together.
In a saucepan fitted with a candy thermometer, cook the granulated sugar and water to 115C. In the bowl of an electric mixer, begin whipping the whites until they form soft peaks. Once the syrup is 118C, pour the syrup over the egg whites while they’re whipping.
Continue to whip the whites until the temperature drops to 50C.
Remove the bowl from the mixer and fold in the powdered almond mixture.
Using a pastry bag with a plain tip, pipe 3.5cm rounds onto parchment-lined baking sheets. Once piped, let the rounds sit for 30 minutes to develop a crust.
Heat the oven the 180C.
Bake the macarons for 12 minutes, during which time rapidly open the door twice.
Remove from oven and let cool. Once cool, remove from baking sheet.
90grams all purpose flour
150grams-unsweetened chocolate, chopped
70grams semisweet chocolate, chopped
2 large eggs
Pinch a salt
3/4 cup macadamia nuts chopped
Preheat the oven at 350 degrees. grease and butter 9inch
baking pan, Sift the flour and salt together and set aside.
Place the butter, unsweetened and semisweet chocolate in double boiled, stir to ensure all chocolate and butter is melts and mixture is smooth.
In large bowl, beat the eggs and sugar together till fluffy
Beat the melted chocolate mixture in gently using a whisk, add flour and stir until just incorporated, coarsely chop up macadamia nuts and mix in.
Pour batter into buttered baking pan and bake for 30minutes
Remove from the oven and let the brownies cool completely.
55 gm flour
2 eggs whites
100 gm sugar
50 gm almond meal
140 gm unsalted butter melted, cooled
Zest of half orange
Cook the butter in a small saucepan until it starts to foam and dark
particles start to form on the bottom of the pan.
Strain the butter and let it cool.
Whisk the first six ingredients together in a bowl. Slowly add the
butter and whisk until it is incorporated. Let the batter rest in the refrigerator for 5 hours
Pipe batter into silicon mold, top with candied kumquat and bake at 370F for
about 8 minutes or until golden.