Main dish

Tyler Florence’s Fried Chicken

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Tyler Florence's Fried Chicken
Tyler Florence's Fried Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 3-to 4-pound chicken, cut up into 10 pieces
  • Kosher salt
  • 3 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons sweet paprika
  • 2 teaspoons cayenne pepper
  • Freshly ground black pepper
  • 4 cups buttermilk
  • 2 tablespoons hot chili sauce, such as Sriracha
  • Peanut oil, for frying
  • ½ head garlic, smashed, husk still attached
  • ¼ bunch fresh sage
  • ¼ bunch fresh thyme
  • 3 big sprigs fresh rosemary
  • Lemon wedges, for serving
Instructions
  1. Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for every quart of water. Cover and refrigerate at least 2 hours and up to overnight.
  2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended; season generously with salt and black pepper. In another platter combine the buttermilk and chili sauce with a fork and season with salt and black pepper.
  3. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the buttermilk and then dip them in the seasoned flour. Let the chicken rest while you prepare the oil.
  4. Fill a large deep pot about three-quarters full with the oil. Add the garlic, sage, thyme and rosemary to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on a deep-fry thermometer. (The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.)
  5. Working in batches of 3 to 4 pieces at a time, carefully add the chicken to the pot and fry, turning once, until golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pot with a big skimmer, shaking off as much oil as you can, and put them on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of black pepper. Repeat with the remaining chicken pieces. Scatter the fried herbs and garlic over the chicken. Serve hot with lemon wedges.

Watch the recipe video here:

How To Make Tyler's Perfect Fried Chicken

Recipe of the Day: Tyler Florence's Fried Chicken??Save this recipe: http://bit.ly/2xal0Og.

Posted by Food Network on Sunday, May 27, 2018

Breakfast

Sesame Pull-Apart Ring With Tomatoes and Feta

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Sesame Pull-Apart Ring With Tomatoes and Feta
Here comes the sun! This beautiful sesame pull-apart ring will brighten your whole day!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the dough:
  • 1 cup milk
  • 2 packets yeast
  • ½ teaspoon plus 1 tablespoon sugar
  • 3 cups all-purpose flour, plus ¼ cup for dusting and rolling
  • 1 teaspoon salt
  • ¼ pound butter, room temperature, cut into 8 pieces
  • ½ cup olive oil, for brushing
  • ¼ cup sesame seeds
For the cheese filling:
  • 1¼ pounds shredded mozzarella
  • ¾ pound feta
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili flakes
  • Juice of one lemon
  • 1 tablespoon chopped parsley
For the tomato filling:
  • 2 cups diced tomatoes
  • ½ cup feta
  • 2 tablespoons chopped parsley
  • Zest and juice of one lemon
  • 1 tablespoon olive oil
  • 1 teaspoon salt
Instructions
Make the dough:
  1. Preheat oven to 350 degrees. Heat milk to 110 degrees. In a small bowl, add ½ cup milk, and sprinkle yeast and ½ teaspoon sugar over milk. Stir to dissolve. Allow to sit and bloom for 10 minutes, then stir in remaining milk. In a large bowl, add 3 cups flour, and make a well in the center. Add yeast and the remaining sugar and butter. Stir until a ball is formed.
  2. Turn ball onto a floured surface, and knead for 10 minutes. Place in an oiled bowl and cover with plastic wrap. Let it sit for 1 to 1½ hours until it doubles in size. Punch dough with fist and allow to rise again for 40 minutes.
  3. While dough is rising, make the fillings. In a small bowl, add mozzarella and feta. Stir in olive oil, salt, pepper, chili flakes, parsley and lemon. Set aside. In another small bowl, mix tomatoes, parsley, lemon, olive oil and salt and set aside.
  4. On a lightly floured surface, divide the dough in half. Roll each half of the dough into a large circle, approximately 15 inches wide. Transfer to a sheet tray lined with parchment paper. With a bowl approximately 6 inches in diameter, mark the center of the dough by pressing the bowl down lightly. Begin by placing the cheese dip into the center circle and making a ring around the outside of the circle. Leave room between the center circle, outside ring, and edge of the dough.
  5. Roll out second dough round so it fits over top of the bottom layer. Place on top of the filling and using the same bowl, place on dough and press down slightly. Using a fork, press the two pieces together to seal. Brush entire top of dough with olive oil. Cut edge into 16 sections by first cutting into quarters, eighths and then sixteenths. Lift and turn each section and press the outside point together and down with your finger to seal. Add 1 teaspoon of tomatoes to each petal and brush top again with olive oil. Cover and let rest for 30 minutes.
  6. Bake for 30 to 35 minutes until the pull-apart is golden. Serve immediately.

Watch the recipe video here:

Sesame Pull-apart Ring with Tomatoes & Feta

Life is full of surprises – you'll be surprised by how quickly this disappearsTaste for Yourself: taste.md/2Fu0NSq

Posted by Tastemade on Saturday, May 26, 2018

Main dish

Scalloped Potato–crusted Rib Eye

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Scalloped Potato–crusted Rib Eye
Scalloped Potato–crusted Rib Eye
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium white onion, finely diced
  • ¾ lb (340 g) crimini mushroom, minced
  • 4 cups (160 g) fresh spinach, chopped
  • 1 ½ tablespoons garlic, minced, divided
  • salt, to taste
  • pepper, to taste
  • 2 lb (910 g) beef ribeye
  • 3 tablespoons canola oil, divided
  • ½ lb (225 g) prosciutto, sliced
  • ¼ cup (55 g) mayonnaise
  • ½ teaspoon dried thyme
  • 1 tablespoon lemon juice
  • 2 large russet potatoes, washed and peeled
  • 2 cups (230 g) grated parmesan cheese, divided, plus more for sprinkling
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Pour 1 tablespoon of oil into a medium skillet over medium heat and sauté the onion, mushrooms, and spinach for about 5-7 minutes, or until the onions begin to turn translucent. Add 1 tablespoon of garlic, salt, and pepper and cook, stirring occasionally, until all the liquid evaporates and the mixture becomes a thick paste. Remove from the pan and let cool completely.
  3. Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Sear the meat for 3-5 minutes on all sides, until a crust has formed all over. Let rest on a wire rack for 10 minutes.
  4. Arrange overlapping sheets of plastic wrap until you have a surface twice the length and width of the rib eye. Lay overlapping strips of prosciutto on the plastic in an even layer, making sure the prosciutto sheet is large enough to cover the rib eye. Spread the cooled mushroom mixture evenly over the prosciutto.
  5. In a small bowl, stir together the mayonnaise, remaining ½ tablespoon minced garlic, ½ teaspoon salt, the thyme, and lemon juice. Generously brush the rib eye with the garlic mayo, then place the rib eye in the center of the prosciutto-mushroom sheet.
  6. Keeping everything even and tight, wrap the rib eye with the prosciutto, using the plastic wrap to help wrap it tightly and to seal the ends. Tuck the ends of the plastic wrap underneath the wrapped rib eye to keep its shape and chill in the refrigerator for 30 minutes.
  7. Using a knife or mandoline, carefully cut the potatoes into slices ⅛-inch (3 mm) thick and lay on paper towels. Sprinkle the potato slices with salt and let sit for 10 minutes to draw out any excess moisture. Pat the potatoes dry.
  8. Evenly sprinkle 1 cup (115 g) of Parmesan cheese over a parchment-lined baking sheet.
  9. Arrange the potato slices in overlapping rows over the Parmesan until the pan is covered. Sprinkle the remaining cup of Parmesan evenly over the potatoes.
  10. Bake for 30 minutes, until slightly golden and the potatoes are still flexible. Remove the potatoes from the oven and increase the heat to 400˚F (200˚C).
  11. Place the chilled, prosciutto-wrapped rib eye in the center of the potato sheet. Fold the potatoes over the rib eye and peel back the parchment. Sprinkle Parmesan under the seam (it will help seal the potato layer) and all over the top.
  12. Loosely cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the potatoes are golden brown and the internal temperature of the beef is at least 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
  13. Enjoy!

Watch the recipe video here:

This scalloped potato-crusted rib eye is the ULTIMATE dinner ? FULL RECIPE: https://tasty.co/recipe/scalloped-potato-crusted-rib-eye

Posted by Tasty on Saturday, May 26, 2018

Breakfast

Stuffed Artichokes

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Stuffed Artichokes
The original edible flower is back and stuffed with a delicious spinach dip!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the artichokes:
  • 4 medium-sized artichokes
  • 6 lemons, halved
For the filling:
  • 2 cups frozen spinach, thawed and drained
  • ½ cup marinated artichokes, chopped
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 cloves garlic, diced
  • ½ cup diced yellow onion
  • 2 tablespoons chopped scallions
  • 2 tablespoons chopped dill
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon pepper
  • 1 cup grated Parmesan
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
Instructions
  1. In a medium bowl, mix spinach, artichokes, sour cream, mayo, garlic, onion, scallions, dill, salt, red pepper flakes and pepper. Mix until combined and set aside while you prepare the artichokes. In a small bowl, mix breadcrumbs, Parmesan and oil. Set aside to top artichokes.
  2. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper. Prepare a bowl of water and squeeze lemons into the water.
  3. Cut an inch off of an artichoke and cut in half lengthwise. Trim each leaf, removing the thistle. Remove the heart and set aside. Place in the lemon water while you repeat, using up all artichokes.
  4. Remove the halves from the lemon water and brush with olive oil. Fill with spinach filling and top with lemon juice. Finish with breadcrumb mixture and cover with aluminum foil. Bake for 45 minutes and remove the foil. Reduce heat to 350 degrees and continue baking for another 30 to 45 minutes until the leaves are tender. Serve immediately.

Watch the recipe video here:

Stuffed Artichokes

We stuffed artichoke dip in IN AN ACTUAL ARTICHOKE. You're welcome.Taste for Yourself: taste.md/2s7h5Nm

Posted by Tastemade on Sunday, May 27, 2018

Lasagna

Lasagna Alla Vodka

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Lasagna Alla Vodka
As much as we all love penne alla vodka, this rif of lasagna alla vodka is incredible. Layers of creamy meat sauce between pasta and topped with cheese, talk about a perfect bite.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 tbsp oil
  • 4 rashers bacon, chopped finely
  • 1 onion, diced finely
  • 3 cloves garlic, minced
  • 750g beef mince
  • 500g crushed tomatoes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili flakes
  • ½ cup heavy cream
  • ⅓ cup vodka
Instructions
  1. In a large pan, cook bacon until fat has started to render and just slightly golden. Add oil and onions. Cook until onions are softened. Add garlic and cook until aromatic.
  2. Crumble in beef and cook until browned and juices have reduced. Add crushed tomatoes, salt, pepper and chill flakes. Stir to combine. Bring to a simmer, cover and simmer for 30 minutes, stirring often. (Add a bit of water if it thickens too much).
  3. Add cream and bring to a simmer. Add vodka and stir through. Remove from heat and let chill completely.
  4. Pre-heat oven to 180ºC.
  5. Spoon a thin layer of sauce on the bottom of a lasagna dish. Top with noodles. Layer lasagna noodles with sauce until finished and make sure the top layer is the sauce.
  6. Top with mozzarella cheese. Cover and bake for 40 minutes. Remove and grill for 5 minutes.
  7. Enjoy!

Watch the recipe video here:

https://www.facebook.com/JungleTwisted/videos/1856462027726318/

Main dish

Roast Chicken & Bacon Alfredo

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Roast Chicken & Bacon Alfredo
Fettuccine Alfredo, slightly disconcertingly, has its origins in a real Italian pasta dish. With the omissions of cream and chicken this could almost be something you could enjoy in a crumbling baroque square in Rome. To the naysayers saying that chicken and bacon has no place in pasta, relax, sit back, pour a glass of white wine and enjoy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken thighs, de-boned
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 6 rashers bacon, cut into 1 cm pieces
  • 3 cloves garlic
  • 300ml double cream
  • 100g parmesan, finely grated
  • 1 tsp ground black pepper
  • 300g fettuccine
  • More parmesan
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Place the chicken thighs in a bowl and coat with the salt, pepper and olive oil.
  3. In a large heavy bottomed sauce pan fry the thighs skin side down for around 5 minutes until the skin is crispy and golden brown. Turn over and cook the other side. Remove to an oven tray and bake for around 10 minutes until cooked through.
  4. In the same pan fry the bacon in the chicken fat until crisp, then add garlic and fry for another 30 seconds until fragrant.
  5. Pour in the cream, turn down the heat and allow to simmer for around ten minutes until thick. Stir in the parmesan and black pepper, then add a splash of water from the pasta water to loosen up the sauce.
  6. Cut up the chicken and add to the sauce along with the pasta and stir everything together.
  7. Serve into bowls with a sprinkling of parmesan.

Watch the recipe video here:

Roast Chicken & Bacon Alfredo

Roast Chicken & Bacon Alfredo

Posted by Twisted on Saturday, May 26, 2018

Breakfast

Polenta Beef Ragout

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Polenta Beef Ragout
The creamiest polenta topped with the most tender beef?! You may start drooling now.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 tablespoons olive oil
  • 2 pounds beef cubes
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ½ cup red wine
  • 2 sprigs of thyme
  • 1 can peeled tomatoes
  • 4 cups beef broth
  • Salt
  • Black pepper
  • 2 cups whole milk
  • 3 cups vegetable stock
  • Salt
  • 1 cup cornmeal
  • 2 tablespoons butter
  • Parmesan cheese
Instructions
  1. In a pan over medium heat, add oil. Add meat and cook until seared. Add the chopped onion and garlic and cook for 2 minutes. Add the wine, thyme, tomatoes and beef broth and cook over low heat for 2 hours, or until the meat begins to break down. Add salt and pepper to taste.
  2. In a saucepan, add the milk, vegetable broth and salt. When the mixture boils, gradually add the cornmeal, stirring constantly. Lower the heat and continue stirring until the cornmeal is cooked and the mixture thickens, about 15 minutes. Turn off the heat and add the butter.
  3. Serve with the meat ragout, and garnish with Parmesan cheese and thyme.

Watch the recipe video here:

Polenta Beef Ragout

The creamiest polenta topped with the most tender beef?! You may start drooling now.Taste for Yourself: taste.md/2IL2DkA?: Tastemade Brasil

Posted by Tastemade on Saturday, May 26, 2018

Breakfast

Jalapeño Popper Chicken Wings

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Jalapeño Popper Chicken Wings
These wings wanna be jalapeño your business.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 chicken wings (paddle and tip)
  • 2 tablespoons garlic powder, divided
  • 3 tablespoons soy sauce
  • 4 ounces whipped cream cheese
  • 2 ounces shredded sharp cheddar cheese
  • 3 slices bacon, fried and chopped into bits
  • ¼ cup chopped chives
  • 8 small jalapeños
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 2 large eggs
  • 1 cup unseasoned breadcrumbs
  • 1 teaspoon cayenne
  • For the spicy mayo:
  • ½ cup mayonnaise
  • 1 tablespoon lime juice
  • 2 tablespoons Sriracha
Instructions
  1. Remove the bones from the paddle section of the wing using a paring knife. Insert your knife between the bone and the meat and work your way around until the bones are free and can be removed, leaving a cavity for stuffing.
  2. Place the cleaned wings in a medium glass bowl with 1 tablespoon of garlic powder and soy sauce. Let marinate for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. In a small bowl, mix cream cheese, cheddar cheese, chives and bacon. Wearing gloves, remove the core and stem from the jalapeños and make a slit down on side. Fill the jalapeños with the cream cheese mixture.
  5. Stuff the filled jalapeños into the wings, open side first, and seal using toothpicks. Place on a foiled baking sheet and bake for 20 minutes. Let cool.
  6. In a small bowl, combine spicy mayo ingredients. Set aside.
  7. In 3 small bowls, create your breading station. In one bowl, mix the flour with the remaining garlic powder and salt. In another, the eggs and in the last, the breadcrumbs and cayenne. Dredge the wings first in the flour, then the egg, then the breadcrumbs and place on a wire rack.
  8. Deep-fry in oil heated to 350 degrees until golden brown. Season with more salt. Serve with spicy mayo.

Watch the recipe video here:

Jalapeño Popper Chicken Wings

These wings wanna be jalapeño business.Taste for Yourself: https://taste.md/2s91rRK

Posted by Tastemade on Saturday, May 26, 2018

Main dish

Cowboy Butter Steak

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Cowboy Butter Steak
Basting the steak with butter not only adds flavor, but helps develop a crust. Don't skip it!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FOR THE STEAK
  • 1 lb. Walmart Fresh Angus New York Strip Steak
  • Kosher salt
  • Freshly ground black pepper
FOR THE BUTTER
  • 1 c. butter, softened
  • Zest of half a lemon
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 2 tbsp. dijon mustard
  • 1 tbsp. prepared horseradish
  • ¼ tsp. paprika
  • 2 tbsp. freshly chopped parsley
  • 1 tbsp. freshly chopped chives
  • Kosher salt
  • Freshly ground black pepper
FOR THE POTATOES
  • 3 tbsp. vegetable oil, divided
  • 1 lb. baby potatoes, quartered
Instructions
  1. Remove steak from refrigerator and let come to room temperature, 30 minutes. Season all over with salt and pepper
  2. Meanwhile, make cowboy butter: In a medium bowl, combine all cowboy butter ingredients and stir to combine. Season with salt and pepper.
  3. Place on plastic wrap and form into a log. Refrigerate until firm, 30 minutes.
  4. Heat 1 tbsp vegetable oil in a large cast iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until fork tender, 6 to 8 minutes.
  5. Drop approximately 1 tablespoon cowboy butter into potatoes and toss until butter is completely melted and potatoes are coated. Remove potatoes from skillet, wipe out pan, and return to heat.
  6. Heat remaining vegetable oil until just beginning to smoke. Add steak and cook, flipping occasionally, until a golden crust begins to form on both sides of the steak, about 5 minutes.
  7. Reduce heat to medium low and add approximately 2 tbsp cowboy butter to the pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 120-125°F for medium rare, 130°F for medium.
  8. Remove steak from skillet and place on cutting board to rest, 10 minutes. Slice and serve with potatoes, dotted with cowboy butter.

Watch the recipe video here:

How To Make Cowboy Butter Steak

This Cowboy Butter Steak has the most ADDICTING sauce you've ever tasted.Full recipe: http://dlsh.it/0ABC5wW

Posted by Delish on Saturday, May 26, 2018

Dessert

Snickers Macarons

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Snickers Macarons
You're not you when you're hungry - so eat a Snickers Macaron.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Macarons
For the macaron shells:
  • 300g almond flour
  • 300g powdered sugar
  • 110g liquefied egg whites (see below)
  • 300g caster sugar
  • 75g water
  • 110g liquefied egg whites
  • 2 tsp caramel flavouring
  • 4 drops orange food gel
  • 6 drops brown food gel
  • Salted caramel sauce
  • Chopped peanuts
  • Ganache
  • 500g dark chocolate
  • 250ml thickened cream
Instructions
Ganache
  1. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively you may melt it using a double boiler. Fill a medium sized pot with ⅓ of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
Macarons
  1. Add half the icing sugar and almond flour into a food processor and process until well combined. Repeat with the other half. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.
  2. Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
  3. Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
  4. When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the brown and orange food gel and caramel flavouring at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.
  5. Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Then add the rest of the meringue and fold by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.
  6. Spoon the batter into a piping bag with a round tip.
  7. Pipe rounds of batter about 3.5cm (1.38 inches) in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment. Sprinkle with crushed peanuts.
  8. Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 180C (360F)
  9. Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.
  10. Fit the end of a piping bag with a Wilton 6b piping tip and pipe a swirl of chocolate frosting on one macaron. Leave a hole in the centre and fill it with salted caramel sauce. Sandwich with another macaron.

Watch the recipe video here:

Snickers Macarons

You're not you when you're hungry – so eat a Snickers Macaron.Taste for Yourself: https://taste.md/2s8Z41j?: The Scran Line

Posted by Tastemade on Saturday, May 26, 2018