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Tips & Hacks

1 challenging recipe every month!

Hi all! We're getting ready to ring in the new year with inspiring, delicious recipes made with a big splash of Vainilla Molina (ofc).

2023 is the year you become an even better baker, challenging yourself to make extraordinary, stunning and incredibly tasty creations. You up for the challenge?

Before getting into your first recipe, a reminder to join our Facebook group, where you can share pictures of your baking process and results, ask any questions and share your own insights with other bakers from all over the U.S.!

Without further ado, your challenging recipe for January:

French macarons

For the macarons, you’ll need:

3-4 large eggs, only the whites

1/4 tsp cream of tartar

A big splash of Vainilla Molina

1/3 cup superfine sugar

1-2 drops gel food coloring (you choose the colors)

1 cup + 1 tbsp almond flour

1 cup + 1 tbsp powdered sugar

2 tbsp white vinegar

Vanilla buttercream for macaron filling

NOTES:

Use fresh egg whites for better results.
Separate your egg whites, cover and refrigerate them a day in advance.

Bring them to room temperature before you begin the recipe.
Make sure you use almond flour, not almond meal!
You can make your own superfine sugar by blending or processing some regular sugar.

For the vanilla buttercream, you’ll need:

1 cup (unsalted room temp butter)

A big splash of Vainilla Molina

5 cups sifted powdered sugar

1/4 cup whole milk, at room temp

A pinch of salt

MUST HAVE UTENSILS

Glass or metal bowls

Mixer

Fine mesh sieve

Baking sheets & liner

Directions for the macarons:

Wipe a glass or metal bowl with vinegar.

Add egg whites, cover and refrigerate for 24 hours, then set aside until they reach room temp.

Line 3 large baking sheets with silicone baking mats or parchment paper and set aside.

Add cream of tartar and Vainilla Molina to egg whites and beat on medium speed until very soft peaks form.

Add 1/3 of the superfine sugar and beat on medium-high speed for 5 seconds. Repeat this step until all the sugar is incorporated and stiff glossy peaks form.

Use a rubber spatula to gently fold the food coloring in to the whites.

In another bowl, sift the almond flour and powdered sugar together, using a spoon to help you push large lumps through the sieve.

Carefully and slowly, fold the whites in 3 separate times. Fold and mix again.

Continue folding the batter until it thins out into a honey-like consistency.

MESSY STEP - Pour batter into a piping bag with a medium round piping tip.

Pipe the batter at a 90° angle over the baking sheet.

Slam the pan a couple times to get rid of any air bubbles and use a toothpick to pop any remaining ones.

Let the piped macarons sit for 30-60 minutes.

Meanwhile, preheat the oven to 325 °F (163°C).

Bake for 13 minutes, until the macarons don’t move around when touched.

Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling.

Pipe or spread the vanilla filling.

Directions for the vanilla buttercream:

Beat the butter on medium speed until creamy, for about 2 minutes.

Add 4 1/2 cups powdered sugar, milk and Vainilla Molina.

Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.

Add a pinch of salt and continue mixing.

NOTE: Control the consistency! Add up to 1/2 cup more powdered sugar if the buttercream's a little thin OR 1 tbsp of milk at a time if it's too thick.

So yes, this recipe is pretty difficult! But we promise it'll be worth it. Remember, 2023 is the year to elevate your baking skills by taking on this challenge. We know you can do it, and we'll be by your side the whole time!

Directions for the macarons:
Wipe a glass or metal bowl with vinegar.
Add egg whites, cover and refrigerate for 24 hours, then set aside until they reach room temp.
Line 3 large baking sheets with silicone baking mats or parchment paper and set aside.
Add cream of tartar and Vainilla Molina to egg whites and beat on medium speed until very soft peaks form.
Add 1/3 of the superfine sugar and beat on medium-high speed for 5 seconds. Repeat this step until all the sugar is incorporated and stiff glossy peaks form.
Use a rubber spatula to gently fold the food coloring in to the whites.
In another bowl, sift the almond flour and powdered sugar together, using a spoon to help you push large lumps through the sieve.
Carefully and slowly, fold the whites in 3 separate times. Fold and mix again.
Continue folding the batter until it thins out into a honey-like consistency.
MESSY STEP - Pour batter into a piping bag with a medium round piping tip.
Pipe the batter at a 90° angle over the baking sheet.
Slam the pan a couple times to get rid of any air bubbles and use a toothpick to pop any remaining ones.
Let the piped macarons sit for 30-60 minutes.
Meanwhile, preheat the oven to 325 °F (163°C).
Bake for 13 minutes, until the macarons don’t move around when touched.
Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling.
Pipe or spread the vanilla filling.