pjm333

Chocolate Grand Marnier Mousse

Thank you Anna N & Caroled !

Napoleon & Easter cake

Pistachio Apricot Meringue & Lavender Macaroons !

Chocolate Mousse Cake !

Thanks Captain !

Mango Mousse & Passion Mousse !

Orange Gateau Basque & Momofuk Birthday Cake

Kayb, Yes they are alfajores..The pine nut tart is just a pine nut pastry cream baked in a raw tart shell. I make like a pine nut praline and add it to the milk for the pastry cream along with toasted pine nuts to steep then strain. Thanks ! Patrick..

Thank you Caroled !

Rose cookie, dulce de leche cookies, pine nut cream tarts..

I have not rested and rested for 30 minutes plus, I find the macaroons to be most consistent at 15 minute resting time. Your very welcome !!

cakewalk, Here is my recipe.. Macaroons 300 degree oven / convection preferably 165 grams 10X / confectionery sugar 145 grams almond flour 1/2 cup egg whites 3/4 cup sugar color Sift sugar and almond flour, beat whites soft peak & add sugar slowly beat whites stiff peak. Add desired color, fold in dry ingredients in 2 stages then mix with spatula until mixture when lifted flows back into bowl. Pipe onto flexipan if you have, when piping there can be a small point/ nipple on top but should disappear within a couple of seconds but if the point stays there you did not mix the macaroon mixture enough. I bang the sheet pan on the table 2 times then let them rest for 15 minutes. Convection ovens make better Macaroons but conventional will obviously work, I have a rotating oven at work and they take 8 to 9 minutes. When I touch the tops of the Macaroon the bottom/ feet give just a little, just play with the recipe oven temp etc. Patrick

Macaroons

kouign amann

Thanks Kim !

White & dark chocolate mousse cake !

raspberry mousse cake

red velvet crinkle

Tri2cook - your welcome !!

ElsieD, Confectioners sugar / 10X

JohnT, Thanks they taste great but they have a short shelf life, its a 1 day cookie. BROWNIE COOKIES 350 DEGREES 350 GRAMS CHOCOLATE / CHOPPED FINE 40 GRAMS BUTTER 2 EGGS 2/3 CUP SUGAR / SUPERFINE 1/4 CUP A.P. FLOUR 1/4 tsp BAKING POWDER / SALT PEANUT BUTTER FILLING 160 GRAMS 10X 280 GRAMS PEANUT BUTTER / SMOOTH 80 GRAMS BUTTER / SOFT COOKIES - MELT 200 GRAMS CHOCOLATE & BUTTER TOGETHER. BEAT EGGS & SUGAR TOGETHER TILL THICK & PALE IN COLOR. SIFT IN FLOUR AND BAKING POWDER,SALT ADD REMAINING 150 GRAMS OF CHOPPED CHOCOLATE. ADD MELTED CHOCOLATE BUTTER AND MIX TILL COMBINED, LET SIT 10 MINUTES. SCOOP & BAKE FOR ABOUT 10 MINUTES TILL TOP IS PUFFED & CRACKED AND SLIGHTLY FIRM. COOL DOWN. FILLING - BEAT ALL INGREDIENTS TILL BLENDED.

Brownie Cookies with Peanut Butter Filling !

Coffee Mousse cake & Pumpkin Mousse Cake !

Orange Mousse Cake !