Course: dessert

It’s National Chess Day!

Today is National Chess Day. Yes they are talking about the game, but it made me think about a pie I had as a child, when I would go and visit my grandparents, in Georgia. I looked through a few cookbooks and found no less than fourteen recipes for Chess Pie. Five of them are my own family’s recipes.

Folklore of how this pie got it’s name is that a cook on a plantation made up the recipe and when asked what she had made she answered “Just pie”. Because of her thick accent it was misheard as “chess pie”. Of course there are as many versions of how it got its name as there are recipes for the pie.

Another version of the story is that because the recipe has such a high amount of sugar, it is naturally preserved and therefore didn’t need to be stored in an icebox and could be kept in a pie chest. Again chest eventually got slanged down to “chess”. Finally, there is a version that says Chess Pie is really Cheese Pie, an English recipe that is almost identical and is basically a form of cheesecake. I don’t buy this one at all.

If you don’t know what Chess Pie is, it is a custard pie with a minimal amount of cornmeal or sometimes flour in it. This basic pie exists in every region, in some form. Indiana has Sugar Pie and this may even be a precursor to the base of lemon meringue pie. You could even call it a solid pudding in a crust.

This pie hits all the sensory notes. It is at once smooth with a bit of crunch from the cornmeal. The corn meal will rise to the top and form a crust. When I was a kid I loved this pie because it was so sweet and the more sugar the better. Now that I am an adult, I understand the nuances of the flavor and sugar.

Chess Pie, in the south is like Pound Cake and squash soufflé. If you ask a dozen women you will get a dozen recipes for the same item. I even did a spreadsheet to see where the variances are. I really only wanted to make my family recipe but I tried one other, too. They are both very sweet. In our family recipe, the one below, a tablespoon of vinegar is added. It seems to be what cuts the sweetness a bit.

The ingredients of the recipe are basics and you probably have them in your pantry and fridge all the time. Really, sugar, eggs, cornmeal, milk and butter, is all you need. It all comes together fast so, if you do have the ingredients on hand, you can have a fabulous dessert made in about an hour. However, I do recommend that it cool then get refrigerated over night before serving.

You can add different flavors, too. The easiest way is to change out the vanilla for another extract. However, you can add 1 cup of coconut or ¼ cup cocoa powder too. The cocoa powder also cuts down the sweetness.

Just one bite of this pie and I am driving down a red dirt road to my grandparents and catching lightning bugs.

Chess Pie
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Servings
8-10-10
Servings
8-10-10
Chess Pie
Print Recipe
Servings
8-10-10
Servings
8-10-10
Ingredients
Servings:
Instructions
  1. Beat the eggs until frothy.
  2. Stir in sugar, milk, cornmeal, vinegar and vanilla. beat until well blended.
  3. Add butter and blend well.
  4. Pour into an unbaked 9" pie shell and sprinkle with nutmeg.
  5. Bake at 325° for 45 minutes.
  6. Cool completely, then refrigerate overnight, before serving.
Recipe Notes

My pie dish is actually a 10" pie dish so, as you can see, the filling didn't come all the way up. Be sure to use a 9" pie dish or make a 1 1/2 times batch.

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Cake for Breakfast!

Cake for breakfast! Yes it’s a thing and it is all over the Internet. It’s actually not a new thing. It started popping up in my feed in every blog I get, recently. So, I decided to do a little research of my own. Before I get to a really good chocolate cake recipe, that you will probably over indulge in, let me give you some of the Kisses and Nibs of it all.

The original study came out in 2011 and was conducted in the UK. It did say that eating cake for breakfast was a good thing and that you might lose some weight. However, it turns out the study was more about eating a big hearty breakfast than it was about eating cake. It also pointed out that if you’re going to eat sugary unrefined carbs, maybe you want to do it earlier in the day, rather than later. Finally, the UK study was a closed study, meaning that the participants were living and eating in a dorm facility. So the facilitators noted that perhaps the social nature of eating together might have had the participants eating less. Be more social when you eat breakfast, if you can. Talk more, eat less.

The second study was done at Tel Aviv University in 2013. This study suggested that the brain works better when it is stimulated immediately in the morning and that chocolate cake was a great conduit for that. The long and short of this is that chocolate has flavonoids and caffeine; both can act as a stimulant. Flavonoids are also a great antioxidant. Both supply energy to the brain and in my honest opinion are a great way to start your day.

I did the MOST official study of all in 2017. It shows that if you make a chocolate cake, somebody will eat it for breakfast!

Okay, enough with the science! Here is a great chocolate cake recipe. I put it together from several different recipes. Make a double batch of the frosting; one is just not quite enough to frost the whole cake.


Really Good Chocolate Cake
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This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Really Good Chocolate Cake
Print Recipe
This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Ingredients
Chocolate Cake
Milk Chocolate Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
  2. In a medium bowl whisk the flour, baking powder, baking soda and salt together.
  3. In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
  4. Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
  5. Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
  6. Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
  7. Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
  8. Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.
Frosting
  1. In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
  2. Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
  3. Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.
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Gateau au Chocolat

Here is the recipe for the greatest mistake I ever made!

Gateau au Chocolat
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Gateau au Chocolat
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425° F. Grease and line with wax paper a 9x5x3 loaf pan.
  2. Melt chocolate and beat in butter with a spoon or spatula.
  3. Beat egg whites with a hand mixer to stiff peaks; set aside. With same beaters beat egg yolks until thick and light in color.
  4. Slowly add the sugar, beating constantly. Add the flour and beat until just combined. Stir egg yolk mixture into chocolate mixture, then fold egg whites into this mixture. You will have some egg whites still showing.
  5. Pour batter into prepared pan. Reduce oven heat to 350°F and bake 25 minutes.
  6. Let cool completely in pan. Cake will settle like a cheesecake. Turn out. Refrigerate for 4 hours until well chilled. Decorate with abandon!
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Jam Cake!

For most of my life I heard about “Granny”. My Great-Grandmother. By all accounts she was an amazing cook, great seamstress and she was feisty! My Great-Grandfather was 27 years older than her and had come from a family of privilege in Georgia. My Great-Grandfather was “one of the most sought-after bachelors”. By all accounts he was a bit of player and drove a flashy “rubber-tired buggy” with a “trotting horse”. Today that might be compared to a little red corvette. Granny was a schoolmistress that came from a hard working, “good” family. In the 12 years they were married, prior to his death, they had 4 children and she was pregnant with the 5th when he passed. While the story is told of their love at first sight, I’m guessing there was a certain amount of satisfaction in catching the un-catchable.

In 1900 $18,690 would have been the equivalent of approximately $430,000 today. In 1900 that would have meant that you were wealthy. This is how much the savings passbook shows my great grand parents had in the their bank account when Granny started using it to write recipes. That is a lot of money for the time. While they lived a somewhat grand life with servants and a large plantation home, they also were very conscious of using what they could from their own land. They had crops such as watermelon and their own patch for growing fruits and vegetables. They also raised several different types of chickens and had milk, butter and cheese from their own cows.

A grandchild’s imagination can run wild and mine is no different. At first, I imagined my “feisty” Granny getting mad at Ab, my great grandfather’s nickname. Perhaps he had asked her to run ANOTHER errand to the bank on a day when she had sick children and chores to do on the Plantation. I can see her running into a friend and asking for her Watermelon Rind Preserves recipe. When she realized she has no paper, maybe she thought, “I’ll show him the value of his money!” and scratched out the recipe right there on the 4th page of the passbook. I say this because the recipe is quickly given. There is no list of ingredients and amounts, then instructions. It’s all on continuous sentence.

I sometimes fantasize that maybe she really didn’t have any paper and thought it would be “just one recipe”. However, it became her go to for writing recipes when she ran into friends. Eventually, the recipes did evolve and have a list of and amounts ingredients and instructions.

Today we don’t have passbooks and most of our recipes are shared via email, the Internet or pinterest. Having those recipes written in my grandmother’s handwriting is invaluable. As the years passed, after my Grandfather’s death, times got hard for my great-grandmother and her family. She was able to turn to her Brother in law for help and keep her family together, during the depression, World War II and a great cyclone. I still imagine that she would have been teaching us that the value of a rich family history has more value than today’s $430,000.

My favorite recipe was the Jam Cake. This is a traditional southern cake that came out of Tennessee or Kentucky, depending on what website you are looking at. I have searched high and low for a jam cake recipe that was made with wine instead of buttermilk. I’m not sure why Granny made the substitution, but it sure is good!

I’m giving it to you as written and then my version. How lucky was my Granny to be able to bake with such a limited recipe. I hope you enjoy it too.

 

Jam Cake!
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Jam Cake!
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Ingredients
Servings:
Instructions
  1. Beat eggs and sugar together until light colored and ribbony.
  2. Sift flour and baking powder together.
  3. Beat butter until light and fluffy. Add to eggs and sugar.
  4. Slowly add flour & baking powder mix to butter/eggs mixture.
  5. Once flour is completely added, add spices and lastly wine. Blend until just combined.
  6. Pour into 8 or 9 inch cake pans that have been greased and floured. Bake at 350°F for 30 - 35 minutes or until toothpick comes out clean.
  7. For frosting I make a cream cheese frosting and use a good store bought caramel sauce to make a caramel frosting. Divide the layers. I put an extra layer of jam in between cake layers with the frosting and then frost the whole cake.
  8. You can find my cream cheese frosting recipe in my May 8, 2015 post of Red Velvet cake.
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A Case for Boxed Cake Mix

I am a Mom that went to culinary school whose kids like boxed cake mix! I’ve tried many a homemade cake from yellow to red velvet and every frosting imaginable. While they do love my cream cheese frosting they still like, dare I say it, canned frosting and boxed cake mix better.

So when my daughter suggested we do one of those doctored up box cake mix recipes, to add something chocolate to our family holiday celebration. I reluctantly agreed. My only caveat was that it couldn’t have any other processed ingredients. We came really close but the one my daughter wanted had instant pudding in it. I caved.

The directions were “SOOO” complicated. “Empty contents of Bag”. Add in this. Stir in that. I persevered. We greased the pan and baked the mix for the prescribed 30-35 minutes. The whole time I was mumbling under my breath and sighing. How could this be? I make great cakes! Most kids would kill to have me as their mom!

The timer went off and out came a good-looking moist cake. Huh, maybe? We’ll see. It cooled. I poked. It seemed moist and had a nice aroma. Since I managed to get out of the store without buying a can of frosting, I suggested a hack, I knew. The finger taste test was good and so far my daughter approved.

Once the cake was sliced in half, filled and frosted we put it out and we were ready for the harshest of critics…the family. They loved it! Of course every body thought it was one of my recipes and of course my daughter couldn’t wait to tell them it was a doctored up cake mix.

Well at least I can take joy in knowing that there is homemade cake and frosting that I can make with my daughters that they will like. So from my family to yours, enjoy!

*One note- I would love to give credit where due but I honestly don’t remember where this came from. It was a quick screenshot on the phone and off to the store before mom changed her mind.

A Case for Boxed Cake Mix
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A Case for Boxed Cake Mix
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Ingredients
Vanilla Frosting
Servings:
Instructions
Cake
  1. In a mixing bowl pour cake mix and pudding mix. Turn on mixer and add sour cream. Slowly add vegetable oil.
  2. Add eggs one at a time mixing well after each addition.
  3. Add milk, vanilla and sea salt.
  4. Add milk, vanilla and sea salt.
  5. Pour into 2 prepared (greased & floured) 8” round cake pans. Bake at 350° for 30-35 minutes until toothpick comes out clean. Cool for 10 minutes in pan then turn out and cool completely on rack. Frost and serve.
Frosting
  1. Blend together marshmallow fluff, butter and vanilla. Slowly add powdered sugar until well blended and consistency is as desired. If it gets too thick you can add some whole milk a couple drops at a time. Frost cake and serve.
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Winter’s Colorful Citrus

Winter knows how to hook you. That first nip of cold air gets you excited and all the sweaters come out. When you are sick of rain the snow starts and when you think you can’t handle the grey skies anymore, Peonies show up and the citrus is ripe for the picking.

The Peonies I had to find in NYC while looking at colleges for my daughter. They were a welcome sight on a slushy, grey street in Chelsea. The citrus, in the form Cara Cara oranges greeted me when I came home to Los Angeles. They were bursting with juice and practically leapt off their trees when I went out to pick them.

Cara Cara oranges are wonderfully sweet and have specks of dark red hinting of a relationship to blood oranges. You can juice them and cook with them. This year they were too sweet not to use in everything! First, I peeled, sliced and served them on a beautiful platter on their own. Delicious! Then I tried a variation on lemon curd. It is literally sunshine is a jar. You can use any way you would lemon curd or, like me, just eat with a spoon.


Cara Cara Orange Curd
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Cara Cara Orange Curd
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Ingredients
Servings:
Instructions
  1. Bring the orange juice to a simmer in a small saucepan, over a medium high heat and reduce to 1/2 cup. Remove from heat and stir in zest. Cool to room temperature.
  2. In a separate bowl, whisk together egg, egg yolks and sugar. Whisk in cooled juice mixture. Once combined, pour back into saucepan and cook over medium heat, stirring constantly until it starts to thicken and it reaches a temperature of 180°. This should take 6 - 8 minutes.
  3. Pour mixture through a fine mesh strainer into another bowl and stir in butter, until it is completely melted. Cool completely and place plastic right on surface of curd, to prevent skin forming. Place in refrigerator until well chilled.
  4. Store in airtight in refrigerator for 1 week or freeze for up to 3 months. Thaw overnight in refrigerator, before use, if frozen.
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Why is it important to Me?

I am often asked why do I write about cooking. Why is it important to me that “you” cook? It’s often a hard question to answer. Maybe, because it feels existential to me; I cook therefore I am. Recently, I had a small epiphany to this question. I woke up early one morning, I went down stairs and noticed the pungent aroma of too ripe bananas. I immediately got to work on banana bread. My movements around the kitchen, to grab my ingredients were easy and lazy on a warm Saturday morning: three ripe bananas, an egg, some flour and sugar are the basics and then I can get fancy. As I worked it dawned on me, this is why I want YOU to bake. I want you to stumble into your morning kitchen and think “banana bread” or cinnamon rolls or whatever you are craving and not be intimidated, afraid or ill prepared to bake. It is gratifying to bake/cook for your family and friends. It is also extremely gratifying to be the teacher. I want your emails saying you succeeded or even failed with one of my recipes. Let’s walk through it and try again. I love running into you in the store and answering your questions about ingredients or techniques. Send me the pictures! I want to see.

So in turn this answers another question that I have been asked. What’s your voice? Who’s your audience? My voice is just me. And you are my audience. In any article you read whether it is here on my blog or a book or a magazine; I want you to feel like we are sitting at the island in my kitchen, sipping a cup of … and just talking. You can ask me anything and tell me everything. See you soon.

Peanut Butter Banana Bread
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Adapted from a recipe on Food Network.
Servings
1 loaf
Servings
1 loaf
Peanut Butter Banana Bread
Print Recipe
Adapted from a recipe on Food Network.
Servings
1 loaf
Servings
1 loaf
Ingredients
Glaze
Servings: loaf
Instructions
Bread
  1. In a small bowl stir together flour, baking soda, cinnamon and salt. Set aside.
  2. In an electric mixer bowl, mix together the peanut butter, brown sugar, white sugar, egg and vanilla until smooth and well blended.
  3. Mash the bananas and then fold them into the wet mixture.
  4. Ad the flour mixture and beat on medium low until just just combine. Some lumps are ok.
  5. Pour batter into a greased 9X5X3 loaf pan. Bake at 350° for 1 hour to 1 hour 20 minutes. I know that sounds vague but every oven varies and you don't want your bread to be over or under baked. A tooth pick should come out clean but just clean. Run knife around edges and let cool completely in pan.
Glaze
  1. Put peanut butter, butter and confectioners sugar in a microwave safe bowl. Microwave and stir, in 30 second intervals, until smooth.
  2. Pour glaze over top of turned out bread. Garnish with chopped peanuts. Let set for 10 minutes to set up before slicing.
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Try Something New! Graham Cracker Edition

When I read a post where the first thing the author does is make an excuse, I have to admit it is a huge turn off.  Julia used to say something to the effect of don’t make excuses for your food whether it’s bad or good, everybody already know’s. Well, Julia, true that but sometimes life just rushes by and you get behind.  The ironic thing is I have been writing like crazy, because I have so much to say!  It’s the cooking and picture that seem to set me back.  So here I am to catch up and I think this first one is a good one.

We finally got a little cold snap her in Los Angeles.  I love to think that means we can have a fire in the fire place and snuggle up.  I mean what else can you do when it is 50 degrees out (pause for groan from the east coast)? A fire in the fireplace almost always means S’mores.  So tonight it meant making my own graham crackers.


img_6563

I don’t know why I wanted to make my own graham crackers. There was something so intriguing to me. I imagined it would be very complicated so it never occurred to me that I would share it here, under try something new. It was super easy!

I went looking for “Graham” flour. Guess what? Its really just whole-wheat flour that is not sifted during the milling process and is ground coarsely. You can find graham flour in some health food stores. For my purposes I used plain whole-wheat flour. I started with a recipe from King Arthur Flour Company. I made the first batch exactly as directed. One of my daughters is not a big cinnamon fan and I thought it could be a little more “wheaty” so I made some adjustments and the following is my recipe. It really is simple.

My advice is to be patient when rolling out the dough. You do want to get them very thin. You also will want to have a ruler handy, if measuring out as squares, which is the proper graham shape. I admit I got bored of that and made some squares and some circles with a biscuit cutter. Finally don’t forgo the pricking with a fork. This helps them keep their shape, without puffing up.

Homemade Graham Crackers
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Homemade Graham Crackers
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Ingredients
Servings:
Instructions
  1. Combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder in a medium bowl. I used a stand-up mixer fitted with a dough hook.
  2. In a separate bowl, whisk together the egg, oil, honey and milk. Blend into flour mixture, until a ball starts to form. Add an additional tablespoon of milk if necessary.
  3. Wrap and chill the dough for about an hour. Turn the chilled dough out onto a lightly floured board an knead gently for 5 minutes.
  4. Preheat oven to 375°. Grease or line with parchment, 2 baking sheets.
  5. Roll the dough to 1/16"; make sure the board stays floured so the crackers transfer easily.
  6. Cut the dough into 3X# square and prick them with a fork several times. Place on prepared pans and brush tops with a little milk. You can sprinkle with cinnamon-sugar, if you wish.
  7. Bake for 15-20 minutes until lightly browned. Cool completely, on rack. They will keep well wrapped at room temperature for a week or freeze for up to 3 months.
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Mastering the Art of French Cooking

While I’m am off doing the above, I hope to be posting lots! However, I never wish to leave my devoted followers hanging.  I thought there could be nothing more appropriate than giving you a recipe from Julia’s first cookbook, Mastering the Art of French Cooking. Since it is Fall and apples are abundant I am giving you a variation of a Clafoutis.  Clafoutis is really just a fruit flan and is typically done with cherries.  Her are Julia’s words.:

The clafoutis which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven.  It looks like a tart and is usually eaten warm.

Clafoutis aux Pommes (Apple Flan)
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Servings
6 people
Servings
6 people
Clafoutis aux Pommes (Apple Flan)
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Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Saute apples gently in hot butter, until browned. Let stand in skillet for 1/2 hour with the brandy, cinnamon and first 1/3 cup sugar.
  2. Blend together the milk, additional 1/3 cup sugar, eggs, vanilla, salt and flour for a full minute until well blended and frothy. It is best in a blender, but a hand mixer will work as well.
  3. Butter a fireproof baking dish. Pour a 1/4 inch layer of the batter in the dish and set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat.
  4. Spread the apple mixture over the batter layer. Pour on the remaining batter and smooth the surface with the back of a spoon.
  5. Place in the middle of an oven preheated to 350 and bake for about an hour. The clafoutis is done when it has puffed and browned and a needle or knife plunged in to its center comes out clean.
  6. Sprinkle the top with powdered sugar just before serving. It is best served warm or hot. It will sink slightly in the center.
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Macaron Madness!

Recently a friend asked if I knew how to make French macarons, since she really wanted to learn. I can cook and bake anything so I was sure I could figure it out. When faced with the task, I was stumped. So off to Sur la Table I went, girlfriends in tow, aprons knotted tight and ready to bake. I am now in love with these small sweet treats!

The class focused on classic, almond flavored macaron cookies; the flavor came from the fillings. In class we made a Blackberry Jam and Ganache and Apricot buttercream fillings. The class was great but it only taught us the basics. I knew the cookies could have different flavors and the fillings were endless combinations. I mean these babies are meant to be customized. So, I put my own spin on their recipe and jazzed it up.

Traditionally macarons are made quarter sized. I recommend making them small, bite size, and make a lot! When they’re small, they can be popped in your mouth just like a small candy. I also made a full-sized “Lemon Macaron Tart”, that was out of this world. The lemon curd was extra tart and the macaron was sweet and almond flavored. Delicious!

I have just a few pieces of advice before you dive in.

Make sure you use Almond flour NOT almond meal. I found one , locally, that is called “ultra” fine almond flour.

Use gel colorings and flavorings. You don’t want any added moisture.

Be patient!

IMG_6145

Macarons
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This recipe will get you started making macarons. I hope you will get creative and start adding different flavors and colors to the cookie and fillings.
Servings
35 cookies
Servings
35 cookies
Macarons
Print Recipe
This recipe will get you started making macarons. I hope you will get creative and start adding different flavors and colors to the cookie and fillings.
Servings
35 cookies
Servings
35 cookies
Ingredients
Macarons
Lemon Curd Filling
Crust
Servings: cookies
Instructions
Macarons
  1. Preheat oven to 300°. Place rack in lower third of oven. Fit heavy duty baking sheets with parchment or silpats. They make macaron silpats with circles already drawn.
  2. In a food processor, fitted with the metal blade, put the confectioner's sugar in first then almond flour. Pulse into a fine powder. Do not over process or the powder will become sticky (from the natural oil).
  3. Press (sift) the sugar/flour mixture through a fine mesh sieve. This process may be done up to three times. You are trying to get the smoothest blend possible. You can discard any coarse meal. Set flour mixture aside.
  4. Make the Meringue: In the bowl of a stand mixer, fitted with a whisk, add the egg whites and cream of tartar. Start with a slow speed and whisk until eggs start to get foamy.
  5. Gradually add your sugar and start to increase speed. You can add in vanilla or other flavoring, at this point, before peaks start to form.
  6. Once all the sugar is added, watch closely until stiff, glossy peaks form. You DO NOT want to over beat the egg whites! Think shaving cream, not soap suds. When you have the consistency right, you can fold in gel food coloring. Again be sure not to over work the egg whites when folding in color.
  7. Add the flour mixture, to meringue, in thirds. I find a silicone spatula works best. One more time, do not over blend. You should have the consistency of thick ribbons or lava. Transfer to a pastry bag fitted with a plain round tip.
  8. I like to trace my circles on parchment paper as a guide, or use the pre-drawn silpat. Hold the pastry bag straight up and down and pipe small circles. If you are making one large macaron "top", use a 9" pie guide and work in a circular pattern.
  9. Let the macarons stand at room temperature, until they are no longer tacky and the touch of a finger doesn't leave a dent, in the top. The is about 30 minutes.
  10. Bake until crisp and firm, 14-16 minutes. Let cool completely before removing from pan and making sandwiches. Fill with anything from chocolate ganache or jams to flavored cream cheese. Go crazy!
Lemon Curd Filling
  1. Place all ingredients in a large heatproof bowl and put over a pan of simmering water. Make sure the bowl does not actually touch the water.
  2. Stir constantly as the butter melts and the sugar dissolves. The mixture will heat and thicken in 10 - 15 minutes. Keep a close eye, to not overcook.
  3. The perfect consistency is when the curds coats the back of the spoon without immediately running when a finger is run through it.
Crust
  1. Pulse lemon cookies (enough to make 2 cups crushed) in food processor.
  2. Toss butter and cookie crumbs together and press into a 9" pie dish.
  3. Bake at 350° for 8 minutes. Let cool completely before filling.
  4. Assembly: Fill crust with Lemon Curd and gently top with Macaron. Bon Appetit!
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