Gluten-Free Cheesecake Crust

Try using Macaroon Crumbs instead of GF version of Graham Crackers for your Cheesecake Crust :) a fabulous idea from Dorie Greenspan @ SeriousEats.com

http://www.seriouseats.com/recipes/2008/04/creamy-cream-cheese-cheesecake-for-passover-recipe.html

Lavender & Orange Macaroons

FROM CANNELLE & VANILLE (cannelle-vanille.blogspot.com)

(makes about 4dozen small macaroons)

MACAROONS

181g almond flour

243g powdered sugar

138g egg whites

3g egg white powder

2g finely ground sea salt

81g granulated sugar

Zest of one orange

5 drops of blue food coloring

ORANGE BUTTERCREAM FILLING
50g egg whites
100g granulated sugar
150g unsalted butter, room temp
Zest of one orange

Directions:

MAKING MACAROONS:

1. Preheat oven to 325F. Set rack in middle

2. In a large bowl, sift together the almond flour, powdered sugar & salt. Set aside.

3. In the bowl of an electric mixer, add the egg white & the egg white powder.

4. Whip in medium speed until egg whites start to increase in volume.

5. When the egg whites are almost fully whipped & very fluffy, slowly start adding the sugar, sprinkle it in.

6. After all the sugar is incorporated, continue to whip the meringue in high speed now until semi stiff peaks have formed.

7. Add the orange zest & the food coloring. Add the meringue to the almond flour & powdered sugar mixture

8.with a spatula, fold the meringue into the dry ingredients about 10-15strokes (This is called “macaroner” and is also a tricky part. It is better to fold slowly and test a couple of macaroons because it is possible to over fold this mixture. We are looking for a shiny mass. But again, it is better to check for consistency. We are looking for a mass that spreads a little but not too much otherwise our macaroons will be flat.)

9. Pipe the mass onto half sheet pans lined with silpats. Sprinkle the wet macaroons w/dried lavender leaves. Make sure to pick out any stems or hard pieces.

10. Let them sit at room temp for about 30min so they dry. We want the tops to not stick to our finger when we touch them. This will ensure a crack-free macaroon.

11. Bake for about 8min & rotate sheet pan to ensure even baking. It should take about 14min but that depends on the oven. We want to be able to pick up the macaroon without it falling apart but we don’t want to over bake it either. It is better to bake it slowly so no browning occurs.

12. Remove them from the oven and slide the silpat onto a cold surface. Let them cool on the silpat.

MAKING BUTTERCREAM FILLING:

13. In the bowl of an electric mixer, whisk together egg whites & sugar lightly. Place over a water bath until sugar is dissolved & the mixture is warm to the touch.

14. Bring bowl to the electric mixer and whip until stiff peaks form.

15. Add butter, a tablespoon at a time while whipping.

16. Add the orange zest & mix until incorporated.

TO ASSEMBLE:

17. Pipe a teaspoon of the buttercream on a macaroon & top w/another one that is similar size.

http://cannelle-vanille.blogspot.com/2008/01/lavender-and-orange-macaroons.html

Peach Melba Jellies w/Pistachio Macaroons

FROM GOURMET TRAVELLER (gourmettraveller.com.au)
(serves 8)
330ml rosé wine
300g caster sugar
Zested rind & juice of 1 lemon & 1 orange
4 ripe peaches
4 leaves of gelatine (titanium strength), softened in cold water
240g raspberries (about 2 punnets)
TO SERVE: slivered pistachios
PISTACHIO MACAROONS:
120g pistachios, ground
110g caster sugar
2 eggwhites
FOR DUSTING: icing sugar
VANILLA CREME FRAICHE:
300g crème fraîche
60g pure icing sugar
1 vanilla bean, scraped seeds only
1 orange, finely grated rind only
Directions:
1. Combine wine, sugar, rinds & juices in a saucepan with 400ml water.
2. Stir over medium heat until sugar dissolves, add peaches, cover closely with baking paper and weight with a plate.
3. Bring to a simmer, cook until peaches are just tender (5-6 min), remove from heat and stand in syrup for 20min.
4. Remove peaches with a slotted spoon &, when cool enough to handle, peel, cut into wedges & set aside.
5. Strain 800ml poaching syrup into a large measuring jug (there may be a little left over).
6. Transfer 100ml from jug to a clean saucepan & bring to a simmer over medium heat. Squeeze excess water from gelatine, add to syrup, stir to dissolve.
7. Add to syrup in jug, stir to combine & refrigerate until starting to set (45 min-1hr). Remove from refrigerator, set aside.
8. Preheat oven to 150C.
9. Divide peaches among eight 1½ cup-capacity serving glasses or bowls, layering with half the raspberries as you go.
10. Divide jelly mixture among glasses, ensuring fruit is completely covered. Refrigerate until just set (40-50min)
FOR PISTACHIO MACAROONS:.
11. Combine ground pistachios & 3/4 of sugar in a bowl & mix well.
12. Whisk eggwhites in an electric mixer until soft peaks form, gradually add remaining sugar & whisk to firm peaks.
11. Fold in pistachio mixture & transfer to a piping bag (without nozzle). Pipe 4cm rounds on a baking paper-lined oven tray and stand for 2 hours, then bake until crisp but not coloured (10-15min). Cool on tray, dust with icing sugar, set aside.
FOR VANILLA CREME FRAICHE:
12. whisk together ingredients until smooth, refrigerate until required.
TO SERVE:
13. Serve trifles with vanilla crème fraîche, pistachios & remaining raspberries, & pistachio macaroons to the side.

http://gourmettraveller.com.au/peach_melba_jellies_with_pistachio_macaroons.htm