I don’t know how to put this more clearly to you: MAKE THESE COOKIES. Do not hesitate, do not postpone to next week, next month. My friend Dorothy from shockinglydelicious raved about them, and I am so glad I took action. They are incredibly easy to make and OMG-delicious! Addictive. Seriously so. The recipe is not yet in her blog, but I got it through her Facebook (check it out here if you are on FB).
13 graham cracker rectangles 2 cups pecan halves and pieces 1 cup brown sugar 1 cup (2 sticks) unsalted butter 1/4 teaspoon salt 1 teaspoon vanilla extract
Heat oven to 350F. Line a rimmed baking sheet with parchment paper (or foil). Lay graham crackers to fit, breaking them if you need to. Fill the whole pan. Sprinkle all the pecans over top.
In a medium pot over medium heat, combine brown sugar, butter and salt. Bring to a boil and once boiling, let cook 2 minutes, stirring constantly. Remove from heat, stir in vanilla and quickly pour hot mixture over graham cracker and nuts in the pan, making sure all crackers are covered.
Bake 10 minutes; it will be bubbly. Remove from oven, allow to cool completely and break into pieces. This will be screaming hot, so don’t even try tasting it until it is entirely cool.
Comments: As you know, I donate 99% of the sweets I bake, or close to it… But every once in a while I get to taste one, particularly when it is a recipe I’ve never made before. So I did. The nickname “crack” seemed appropriate, not that I ever suffered from drug addiction. The image fit nicely. I had to exercise ALL my will power to put them away, so the poor homeless would have a chance. They are impossibly good. Trust me. As you are making them you will be sure there will be a disaster in the end. Things get furiously bubbly, it looks like chaos. But there will be a super bright and tasty light at the end of that tunnel!
New Year’s Eve, we cooked our meal together, and decided not to have dessert, since a mighty Mont Blanc had been at our table just a few days earlier (read about it here). But I developed this intense desire to surprise my beloved husband, so one day in which he had to work in a very long experiment I went to work and made all I needed to assemble a mini-cake. Small in size, great in impact. Coffee and chocolate. And a ton of love.
for the shells: 100 grams egg whites 100 grams granulated sugar 4 grams egg white powder 105 grams almond flour 105 grams powdered sugar 1 teaspoon espresso powder
for the espresso and mocha filling: 1/4 cup cream cheese, softened (56 grams) 2 tbsp butter, softened (28 grams) 1 + 1/2 cup powdered sugar (187 grams) 1/2 tsp vanilla extract 1/2 tsp espresso powder 2 tbsp cocoa powder 1 tsp milk to adjust consistency (if needed)
Prepare a large piping bag, fitted with a large round tip, I use a 1/2” diameter tip. Set aside. Line two baking sheets with parchment paper or silicone mat. Place a template with large circles – 4 inches in diameter – underneath it. You will need 4 circles.
Process the powdered sugar and almond flour for 20 seconds, pass through a sieve. Set it aside. Whisk the sugar and the egg white powder (if using) in a bowl, and place it over a pan with barely simmering water. Add the egg whites to the sugar and whisk the mixture until frothy and the sugar is completely melted. Transfer the syrup to the bowl of a stand mixer.
With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to high, or medium-high and whisk for a few minutes until stiff peaks are formed. Pour the powdered sugar and almond flour into the stiff meringue. Perform the macaronage until it is glossy and has a thick flowing consistency. Add the espresso powder when the batter is almost ready to pipe.
Transfer the batter to the prepared piping bag. Place the piping bag directly 90 degrees over the center of a circle template. Apply gentle pressure and carefully pipe while keeping the bag in that vertical position. I piped each macaron about 3.5”, because they spread out considerably after piping, and then they reached a 4.” diameter after I banged the tray against the counter. Once you’ve piped the circles, bang the tray against the counter a few times. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
Let the trays sit for a while so the shells will dry out. Bake at 315F for about 20 minutes, until they don’t move around as you try to rotate the shells.
Make the filling: Cream the softened cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy. With the mixer off, add the powdered sugar to the bowl. Turn mixer on low to incorporate the powdered sugar with the cream cheese and butter. Cream the mixture on medium high for one minute. Add vanilla extract and the espresso powder and mix to combine.
If the frosting is too runny, add more powdered sugar. And if the frosting is too stiff, add a teaspoon of water or milk to thin it out. Divide the frosting between two different bowls. Cover one bowl so that the frosting doesn’t dry out, that will be the Espresso Frosting.
To make the Mocha Frosting, add cocoa powder to the other half of the frosting you divided between the bowls. Cream until combined.
Lay out a piece of plastic wrap. Spread a stripe of the Mocha Frosting in the middle of the plastic wrap, across the narrow side. On top of the Mocha (brown) Frosting, spread some Espresso (white) Frosting. Roll the plastic wrap over itself to form a log. Line a piping bag with the piping tip of your preference. Insert the frosting log in the piping bag (watch the video on this page). Press evenly on all sides so both color frostings come out with the same intensity.
Place one macaron shell on top of a cake stand or plate. Pipe some frosting on top. Top with another shell. Pipe more frosting on top. Repeat until you reach the last shell. If desired, pipe some frosting on top of the macaron cake, and then decorate with chocolate covered espresso beans.
Let the macarons mature for 24 hour in the fridge before serving.
Comments: Did you know that Camila, the baker behind Pies and Tacos is originally from Brazil? She is an expert macaron baker, I’ve been following her site for years, and also have her cookbooks. I normally use the French meringue method, but this was my first time piping large shells and I decided to follow her exact method. Worked like a dream!
This was so incredibly delicious, but the best part was Phil’s face when I brought the dessert from the basement (we have a fridge in the basement which is perfect for hiding sweet surprises).
If you have a special celebration coming up, consider making a mini-macaron cake, you will thank me later. It is messy to eat, but totally worth it. Very important to let that rest for one or two days in the fridge, the layers meld together nicely. A dreamy dessert, no doubt!
Inspiration for this salad came from Bon Appetit, back in 2018. I changed a few details, but two things make this preparation special: fresh tarragon leaves and orange flower water .
ORANGE AND AVOCADO SALAD WITH PISTACHIOS (slightly modified from Bon Appetit)
2 Navel oranges 2 Blood oranges 2 tablespoons fresh lemon juice 1 teaspoons orange-flower water Large pinch of kosher salt 2 avocados, cut into large pieces 3 tablespoons roasted pistachios fresh tarragon leaves to taste Extra-virgin olive oil (for drizzling)
Using a paring knife, remove peel and white pith from oranges. Slice into rounds, then cut into 1-inch pieces. Transfer to a medium bowl and add lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.
Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus. Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.
Comments: I advise you to exercise restraint with the orange-flower water, because you don’t want to go the perfume route… It will give it a background of flavor that is hard to define, until you ask your dining companion: “Do you taste the orange-flower water?” Once you know it is there, your tastebuds recognize it and it’s very special. I rarely use fresh tarragon, and was lucky to find some at our grocery store. It beautifully complements the salad. I confess to going back and picking some extra pieces of orange after dinner was over. Almost as if it was the dessert course. I doubt anyone would criticize me…
I adapted this recipe from a salad version published a few years ago by Jessica, from howsweeteats. Absolutely delicious, it will be part of our rotation for sure from now on. I urge you to give it a try.
FARRO AND BUTTERNUT SQUASH WITH CRANBERRY-CINNAMON DRESSING (slightly modified from Jessica’s howsweeteats)
for the grain and squash component: 2 cups cooked farro 3 cups cubed butternut squash, cut into 1-inch cubes 1 tablespoon olive oil kosher salt and pepper 1 cup whole pecans 1 tablespoon maple syrup 1 cup dried cranberries feta cheese to taste, crumbled chopped fresh parsley, to taste
for the dressing: 3 tablespoons cranberry juice 2 tablespoons red wine vinegar 1 tablespoon honey 2 teaspoona Dijon mustard 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup olive oil
Heat the oven to 425 degrees F. Place the squash on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Roast for 20 minutes, or until slightly caramelized and fork tender. While the squash is roasting, cook the farro, or you can cook that hours in advance and warm up before assembling the dish.
Toast the pecans on a nonstick skillet over medium heat. Drizzle in the maple syrup. Cook for 2 to 3 minutes, stirring often, as the maple syrup sizzles. Spread the pecans on a sheet of parchment paper until ready to use.
Make the dressing: Whisk together the vinegar, juice, honey, mustard, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. Reserve.
Place the farro in a large bowl. Toss in the roasted butternut squash cubes, the dried cranberries, feta cheese and pecans. Drizzle on a few tablespoons of the vinaigrette and mix it all well. Taste the farro and adjust seasoning, if needed. Drizzle in more of the vinaigrette, top with the fresh parsley.
Comments: I fell in love with this recipe from the first bite and felt quite sad when I had the last one. Which, by the way, happened next day, when I polished what was left for my lunch, with a tasty fried egg on top.
Everything works, all flavors mingle together in harmony, the chew of the farro, the crunch of the pecans, the absolutely delicious dressing. Speaking of it, the dressing will be awesome on many types of salads also. This recipe is a total winner!
Early December, 2025. The husband sends me a text with a link and the words: we should make this. I agreed we definitely should. And so “we” did. Let me just add that this was quite likely one of the best desserts “we” ever made. I don’t say this lightly.
for the meringue discs: 4 large egg whites (122 grams) ⅛ teaspoon cream of tartar 1 + ⅓ cups (240 grams) granulated sugar
For the mocha cremeux: 4½ ounces milk chocolate, chopped into ½-inch pieces (about 1 cup) ¼ teaspoon fine sea salt 4 egg yolks (63 grams) 1 tablespoon cornstarch 2 teaspoons instant coffee ¾ cup whole milk
for the chestnut topping: ⅓ cup (60 grams) brown sugar Pinch of fine sea salt 1⅓ cups (200 grams) chopped canned or vacuum-packed chestnuts 1 tablespoon unsalted butter, softened
for the whipped cream: 1 cup (233 grams) heavy cream ½ cup (112 grams) mascarpone cheese, softened ¼ cup (30 grams) powdered sugar 2 teaspoons vanilla extract
Make the meringues: Heat the oven to 225 degrees and line two large baking sheets with parchment paper. On one sheet of parchment, trace a 7-inch-wide circle and a 6-inch-wide circle. On the other sheet of parchment, trace a 4-inch-wide circle and a 2½-inch-wide circle. Flip the parchment papers upside down so the marks are underneath.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Using an electric mixer, whisk the egg whites until frothy, 30 to 60 seconds. Add the cream of tartar, then, with the mixer on medium-high, gradually add the granulated sugar, 1 tablespoon at a time. Continue to beat until glossy and stiff peaks form, scraping down the bowl once or twice, 10 to 15 minutes. Spoon about 1 ½ cups (175 grams) of meringue into the 7-inch circle and, using circular movements with the back of a large spoon, shape a 1-inch-deep divot in the middle. Use the remaining meringue to fill the smaller circles, spreading about ½ cup (70 grams) into the 6-inch circle, ¼ cup (30 grams) into the 4-inch circle, and about 2 tablespoons (10 to 15 grams) into the 2½-inch circle. These three remaining meringues should be about ½ inch thick and fairly flat for neat stacking once baked.
Bake meringues for 1½ hours, until crisp and dry to the touch. Turn off the oven and leave the meringues inside with the door slightly ajar until completely cool, at least 2 to 3 hours but overnight if possible.
Meanwhile, make the mocha crémeux: Combine the milk chocolate and salt in a small bowl and set alongside the stove, along with an empty medium heatproof bowl. Whisk together the egg yolks, cornstarch and instant coffee in a small heavy-bottomed saucepan until smooth. Gradually whisk in the milk. Take care to make sure it’s well combined, giving extra attention to the edges of the pan as you whisk.
Cook over medium heat, whisking continuously, until the mixture comes to a gentle boil and thickens to a pudding-like consistency, 2 to 3 minutes. Turn the heat down to low and whisk rapidly as the mixture gently simmers for 30 seconds longer. Immediately turn off the heat and whisk in the milk chocolate and salt until the chocolate is melted and the mixture is glossy. Immediately pour the crémeux into the heatproof bowl and cover with plastic wrap or parchment paper directly against the surface to prevent a skin from forming. Once cool to the touch, transfer to the fridge to chill completely and set, about 2 hours minimum.
Make the chestnut topping: Combine the brown sugar, salt and ½ cup water in a small saucepan. Bring to a boil and cook for 1 minute, then turn off the heat and leave to cool for about 10 minutes. When the sugar syrup has cooled, blitz the cooked chestnuts in the food processor for about 30 seconds, until finely ground, then slowly pour in the cooled sugar syrup while the motor is running. Blend until completely smooth, 1 to 2 minutes, scraping down the sides of the food processor bowl as necessary. Add the butter and blend until incorporated. The purée needs to be smooth and soft enough to pipe easily without breaking. If the chestnut mixture doesn’t seem smooth, pass it through a fine-mesh sieve. Set aside until ready to use.
When you are ready to assemble, make the whipped cream: In a large bowl, whip the cream, mascarpone, powdered sugar and vanilla until very stiff peaks form, about 1 minute. To build the dessert, place the 7-inch meringue onto a serving plate. Using an offset spatula, spread a thin layer of whipped cream (½ cup) across the base, pushing it up and over the sides of the meringue so it slightly overhangs the sides. Give the mocha crémeux a quick stir, then dollop it into the hollow (it should fill it completely), smoothing it level with the cream.
Place the 6-inch meringue disk on top, pressing gently. Spread a thick layer of whipped cream over the meringue and top with the 4-inch disk. Repeat with another generous layer of whipped cream, then add the smallest disk. Finish with a final helping of the remaining whipped cream, shaping it into a conical peak with an offset spatula. Chill the Mont Blanc in the fridge for about 1 hour, until the cream has firmed up enough to support the chestnut strands you’ll add on top (be sure to give it a wide berth in the fridge).
When the Mont Blanc has finished chilling, transfer chestnut cream to a piping bag fitted with a 2-millimeter-wide round tip. Starting from just above the overhang of cream at the base of the Mont Blanc, pipe the chestnut strands horizontally around the Mont Blanc, gradually working your way upward to cover the “mountain” completely with several layers of chestnut strands to create the look of a craggy mountain.
Store the Mont Blanc in the fridge until ready to serve: 2 to 4 hours is best, but up to 24 hours.
Comments: This was a complete, total labor of love, but I am so glad Phil suggested this recipe for our Christmas meal. I must tell you that the recipe is perfectly written, instructions were flawless and everything worked exactly as it should have. The baker was in Nirvana.
The photo above makes the dessert look huge, in fact it is 7 inches in diameter at the bottom, largest dimension. We had it on Christmas and also next day and loved each bite. Truly spectacular, the layers of meringue turn into one entity with the whipped cream, the chestnut cream is absolutely perfect and matches well with the chocolate coffee cremeaux at the bottom. Super rich, I won’t lie. But for a special occasion, you cannot ask for a better option.
I would love to re-visit this dessert turning it into a small, individual portion, make maybe 4 for a dinner party. That would be perfect. Speaking of perfection….
Final thoughts: Make the meringue discs the day before. Make the chocolate cremeux the day before. Then on the day of serving this beauty, just whip the cream and make the chestnut topping. I tried to use the special grass piping tip to make the ribbons, but it worked much better with a simple round open tip, about 2mm wide. Having my little turntable was a huge help. You can see it in action in this post from my past.
Bewitching Kitchen 