Robin’s Egg Malted Milk Chocolate Macarons

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Macarons (not to be confused with macaroons) have a reputation for being difficult to make. Essentially, a macaron is made from ground almonds, powdered sugar and egg whites. Seems simple enough but so much can go wrong. They are a tricky little cookie. If you overmix, or undermix, fail to measure correctly, overbake or underbake you won’t get the pretty frilly “feet” or smooth surface. You need to pay attention to every step of the process. The best way to become proficient at macaron making is to make them often. Since I only make macarons once a year, at Passover, I have not become proficient.

Some years they turn out perfectly, other years, they are cracked and hollow. They always taste delicious, no one complains and they all get eaten, but it bothered me that I couldn’t get consistent results. I am in charge of desserts at our family Passover Seders. That’s dessert for 45 people on the first night at my sister-in-law’s house (my husband’s side of the family) and 36 guests at my mom’s house on the second night.

As I was planning what to bake and going through my cookbooks for inspiration, I noticed a little book on my shelf titled, “Secrets of Macarons”. I think it was a gift, but I had never read it. I was curious to see what French chef, Jose Marechal, had to say about this little diva of a cookie.

I made a startling discovery. Apparently there are two methods by which macarons can be created, the French meringue method and the Italian meringue method. In the Italian method, the sugar is boiled into a syrup, and once it reaches 240°F, it is carefully incorporated into the egg whites. In the French method, the raw sugar is added into the egg whites. I had only ever tried the French method. While on the surface it would seem that the French method is simpler, no dealing with candy thermometers and boiling hot syrup, you need to consider the benefits of that extra step of boiling the sugar. Cooking the sugar into a syrup creates a more stable macaron batter.

Marechal explains the science behind the Italian method. “Since the sugar is incorporated in the form of a syrup, it disperses into the beaten egg whites well, puffing them up while evaporating some moisture. Since the Italian meringue has a denser consistency, it is easier to incorporate into the almond paste. It has a less brittle structure and the macaronage (working the batter) is more manageable.”

I was curious to see if the Italian meringue method would give me more consistent results. I made 6 batches of macarons over 2 days. (Two batches each of these Robin’s Egg, two batches of salted caramel macarons and two batches of PB&J macarons). Every batch came out almost perfectly. No hollow shells, no cracked tops and lovely frilly feet.

Although the Italian method involves the additional step of cooking the sugar, the consistent results are worth it. If you’re a macaron newbie, take the extra step and boil your sugar. You’ll thank me!

Click here to print recipe for Robin’s Egg Malted Milk Chocolate MacaronsDownload


Raspberry Coconut Macaroons

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As I was scrolling through Instagram on Sunday I was mesmerized by an @thefeedfeed video for blackberry coconut macaroons. They did a collaboration with Driscoll’s Berries. I thought I was already done with my Passover baking, but apparently not! I had to make these macaroons. I deciced to make mine with raspberries instead of blackberries. The macaroon batter is simple to make and you don’t even need to bust out the stand mixer. I used my hand held mixer, but a whisk and some muscle will also work.

I have started writing my recipes using weights rather than measurements. I think that will give you more accurate results. If you don’t already have a kitchen scale (and if you have ever been to Weight Watchers, you must still have one lurking in a dark cupboard somewhere!), do yourself a favour and get one.

The addition of tart raspberries is a welcome addition to macaroons, as traditionally they can be cloyingly sweet. Plus, that pink colour is pretty fabulous. A dip and drizzle of some bittersweet chocolate makes for a very pretty cookie.

Click here to print recipe for Raspberry Coconut Macaroons

Wishing all a happy and healthy Passover. Let me know if you make these!!

Deluxe Matzoh Crunch

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Montreal baker and cookbook author Marcy Goldman is the originator of Matzoh Crunch. The recipe is published in her first cookbook, “A Treasury of Jewish Holiday Baking”. Matzoh crunch is essentially a layer of matzoh covered in brown sugar-butter caramel and topped with a blanket of melted dark chocolate.

This is my adaptation of her recipe. I have elevated matzoh crunch to the next level, by piping a decorative topping of white, milk and blonde chocolate. It looks fancy but it’s quite simple to do. 

As with anything you bake, if you start with top quality ingredients, you will yield a better outcome. Most recipes I have seen for matzoh crunch call for melted chocolate chips as the top layer. The problem is that chocolate chips are not formulated to melt smoothly. They contain less cocoa butter so that they hold their shape. This is great for chocolate chip cookies, but not so great when you want a velvety smooth coating. So start with a good quality chocolate that is meant for melting. I love Valrhona. I order it online from Vanilla Food Company.

Blonde chocolate, is a more recent addition to the chocolate family. It is essentially caramelized white chocolate. You could make your own, or buy Valrhona’s which is marketed under “Dulcey“. This is not a Valrhona sponsored post, I just really love their chocolate!

Click here to print recipe for Deluxe Matzoh Crunch

Romanesco Cauliflower with Crispy Sicilian Topping

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If there were ever a dish that could convince me to become a vegetarian, this would be the one! Eating this dish did not leave me feeling deprived of anything. Every bite was satisfying and left me craving for more.

Cauliflower is one of my favourite vegetables. I love it raw in this shaved salad. It makes an excellent substitution for rice in this stir-fried dish, and steamed and mashed with potatoes and cheddar cheese and stuffed into potato skins is one of my favourite winter dinners.

When I saw this beauty at the market, I knew she had to come home with me. This is a Romanesco cauliflower. (I have also seen it called Romanesco Broccoli). It’s crunchier than regular cauliflower with a more delicate and nutty flavour profile. Romanesco is essentially an edible fibonacci spiral. Linda at Garden Betty, does an excellent job explaining that last sentence. Mother Nature is really showing off all her glory here. Each tiny peaked floret is an identical but smaller version of the entire head.

I decided to showcase Romanesco’s delicate flavour by roasting it. Slice the head into thick planks. Little bits will fall off as you are slicing. Just put them in the center of the sheet pan to protect them from burning. Olive oil, salt and pepper and a hot oven are all it takes to turn them golden brown and delicious.

I was on the phone with my big sister Faith, the day I was making this. I told her I was planning to top the romanesco with toasted Panko breadcrumbs, capers and almonds. She suggested adding golden raisins to the mix. Brilliant idea Faith! Every bite offers a perfect blance of flavour and texture. Sweet, salty, crunchy, creamy and nutty. If you can’t find Romanesco, just use regular cauliflower of broccoli. It will be equally delicious.

Click here to print recipe for Romanesco Cauliflower with Sicilian Crispy Topping

Sorghum Tabbouleh

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If you read the title of this post and wondered what the heck sorghum is, you’re not alone. Most people have never heard of this super grain. It’s an ancient grain, like 8000 BCE ancient, originally grown in southern Egypt. This small grain has a mild, nutty flavour, with a chewy texture similar to wheat berries. It’s a nutritional powerhouse, boasting a high level of antioxidants, which help to boost your immune system protecting it against certain diseases, including cancer. Sorghum is high in fibre which is beneficial to your digestive health. And if that’s not enough, it also happens to be gluten-free.

Sorghum is an extremely versatile grain. It can be ground into a flour as an addition to a gluten-free flour blend. Because of its high protein content it provides the baked good with structure and stability. Of all the gluten free flours, sorghum tastes the closest to wheat. 

Sorghum can be made into a molasses-like syrup, used for sweetening baked goods and drinks. It’s quite popular in the southern U.S. it can also be popped in oil, similar to corn. I haven’t tried that yet, but I’m excited to give it a go.

A traditional tabbouleh is made with bulgar (cracked wheat), which is quite small in size and slightly fluffy in texture. I really loved it with sorghum. The hearty flavour and chewy texture added some heft to this salad. This is quite a flexible recipe. Feel free to add whatever looks good at the market that day. I used little sweet tomatoes and green onions. Pomegranate seeds and toasted pistachios added crunch and a little pop of colour. The one ingredient that is not negotiable is herbs, and lots of them. Parsley and mint are the classic choice.

A big squeeze of fresh lemon juice, a drizzle of good olive oil and lots of salt and pepper, and you’ve got a great salad.

Click here to print recipe for Sorghum Tabbouleh with Pomegranate and Pistachio

Challah Babka (Babkala)

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It’s been almost two weeks since I last posted. Lest you think I was slacking off, please be assured that I have been hard at work perfecting the babkala for you. While this mashup is not quite as well known as the cronut, it is most assuredly very delicious. I do believe that making 8 loaves of babkala in 10 days, qualifies me as something of an expert on the subject. With each attempt, I tweaked the recipe just a bit to improve it. I had many eager taste testers to help me on my journey. I do believe that my UPS delivery man has a bit of a crush on me now.

A traditional babka is made with a brioche dough, which is essentially a sweet yeast dough enriched with butter and eggs. I decided to forgo the brioche dough and just used my regular challah dough instead. I rolled out the challah dough and blanketed it with a buttery brown sugar and cinnamon spread and dotted it with raisins. The dough was rolled up, sliced and then twisted into loaves.


While some consider a cinnamon babka to be the lesser babka, I respectfully disagree. But if you must, you could fill yours with chocolate. I won’t judge. This is not really meant to be a Friday night challah. It’s more of a breakfast or brunch treat for a Saturday or Sunday morning. Or even a Tuesday afternoon. I have sampled it almost every day of the week, and trust me when I say it’s always amazing.

Click here to print recipe for Challah Babka.


Strawberry Rhubarb Crisp Hamentashen

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Rhubarb lovers, get excited. I’ve figured out a way to cram their awesomeness into a hamentashen. If you’re like my husband, you’ll think that’s sacreligious and a waste of good hamentashen dough. If you’re a traditionalist and looking for old school hamentashen, check out my last post, “Aunt Carol’s Hamentashen.” For the rest of you, read on!

These are tender little triangles of almond shortbread dough, crammed full of a tangy-sweet strawberry-rhubarb compote and crowned with an oatmeal streusel topping. As Ina would say, “How bad could that be ?”

I know that my family would prefer if I would just make traditional hamentashen and not mess around with perfection, but they gently humour me because they love me and know that I’m a food blogger who just can’t seem to leave well enough alone. They lived through Cinnamon Bun Hamentashen, Maple Pecan Hamentashen, Salted Caramel Apple Hamentashenand Dried Cherry and Pecan Hamentashen.There was also an epic fail in 2012 when we tried to make Hershey’s Kisses Hamentashen. No need to dwell on that mess.

I fell hard in love with these hamentashen. I think you will too!

Click here to print recipe for Strawberry Rhubarb Crisp Hamentashen.

Double Coconut Peanut Granola

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Double Coconut Peanut Granola

Sometimes a small change can make a big difference. For some reason, I eat the same thing for breakfast almost everyday. Anyone else out there do that? Let me know what you eat for breakfast! Inquiring minds want to know.

Mine is plain Greek yogurt, a dollop of roasted strawberry-rhubarb compote, and a scoop of Melissa Clark’s Double Coconut Granola. But then, a few weeks ago, as I was scrolling through instagram the talented Katia @gourmandpixels posted a photo of granola made with red skinned (aka Spanish-style) peanuts.

It was a lightbulb moment for me. My nut of choice is usually toasted salted almonds, but I really love the gentle pop of crunch you get from a Spanish peanut. Plus, as an extra bonus, peanut skins have a ton of natural antioxidants and dietary fiber.

Click here for recipe for Double Coconut Peanut Granola

Moroccan Spiced Carrot Soup

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My problem with most vegetable soups is that they can be a bit flat and one-dimensional. After a few spoonfuls you are bored with the flavour and texture. This Moroccan spiced carrot soup is most decidedly not boring. I was inspired to create this soup, by the very talented Sarah over at snixykitchen. My version has a bit more heat and spice, I used leeks instead of onions and I opted for pistachios as my crunch element, in place of her hazelnuts.

If you follow my blog, you already know that I am a big proponent of different textures in all dishes. Yes, making the spiced nuts for this soup adds more time and work for you, but I believe the payoff in flavour and texture is worth it. Plus, the recipe makes more than you will need for garnish, so there are leftovers to top salads with and snack on. Everybody wins.

For the spiced pistachios, I used a mix of salt, sugar, Aleppo pepper and cinnamon. A bit of beaten egg white will help the spices adhere to the nuts. Toast in the oven for about 15 minutes.

I often use leeks in place of onions in soups and stews. I prefer their more delicate flavour. Plus, they don’t make me cry. If you have never used leeks before, they can be quite sandy between the layers. Cut off the dark green part and discard. Cut the leek in half, lengthwise and then cut across into 1/4 inch thick slices. Place sliced leeks in a bowl of cold water and swish them around. Lift out the leeks and discard the sandy water in the bowl.

This soup had added protein in the form of white beans. Since the soup is pureed, you don’t realize they are there, but they add great body to the soup. A big squeeze of lemon juice at the end adds a welcome hit of brightness. A dollop of yogurt or sour cream adds a creamy element to balance the heat. And the crunch of the spicy pistachios are perfect.

Click here to print recipe for Moroccan Carrot Soup

Havarti and Strawberry-Rhubarb Grilled Cheese

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This is a grilled cheese sandwich for grown-ups. For me, grilled cheese is a once in a while indulgence, when I feel the need a big food hug. The inspiration to add strawberry-rhubarb to my sandwich came from my daily breakfast habit. I roast a batch every week, as I like to mix a big spoonful of it into my morning yogurt and granola.

I made the bold decision to add a smear of the compote to my sandwich. I threw in a few slices of pickled jalapeno for fun.

I was surprised to see fresh rhubarb at the grocery store. It was certainly not local, as Ottawa is still burried under a ton of snow. It was undoubtedly “forced rhubarb”. Most of the year, I use frozen fruit. Rhubarb begs for the addition of sugar. I added 1/3 of a cup for a 6 cups of diced fruit.

The melting qualities of Havarti cheese made it an ideal candidate for this sandwich. While making a grilled cheese sandwich seems to be a fairly simple thing, here are a few tips that can take your sandwich from meh to yeah!

  1. Grate or thinly slice the cheese. If you opt for slicing, dip your knife in cold water before each slice. It prevents the knife from sticking to the cheese.
  2. Butter the outside of bread, rather than just putting butter in the pan. You will get a more even golden crust.
  3. Low and slow for the heat. Don’t be impatient and crank up the heat. You will just end up with buttered toast and unmelted cheese.
  4. Sandwich the strawberry-rhubarb and jalapeno between two thin layers of cheese. rather than just one cheese layer. It helps to hold the sandwich together better and makes for more even melting.
Click here to print recipe for Havarti and Strawberry-Rhubarb Grilled Cheese

Indulge your inner child today and make these. The outer layer of crunch yields to a center of melted goodness. The tart fruit and spicy jalapenos are a wonderful surprise.