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Moist Carrot Cupcakes with Mascarpone Cream Frosting

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Moist & fluffy carrot cupcakes topped with stabilized mascarpone whipped cream. Perfect for birthday parties, Easter and baby showers.

Close up of carrot cupcakes on a cake stand.
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I created this carrot cupcake recipe to celebrate Bibi's second birthday. Because we were staying safe at home for her birthday, just the 3 of us, I decided to make a collection of little treats which could be packaged up into takeaway boxes that we gave to Bibi's friends who came to drop off presents. It's based on my fluffiest carrot cake roll except the baking steps in this recipe is a lot simpler, uses less ingredients and doesn't require any rolling of the cake. I love it for it's simplicity and how great it tastes! I think it's sophisticated enough for a bridal shower and fun enough for celebrating Easter. I hope you'll enjoy it too!

Why You'll Love This Recipe

  • Moist & Fluffy - using cake flour and the tips below, this carrot cake will be moist and fluffy!
  • Easy - cupcakes require minimal skill, just sift, stir and fold!
  • Simple Ingredients - this recipe uses common ingredients that are available year round at every grocery store.
  • Pipeable Whipped Cream - unlike regular un-stabilized whipped cream, the stabilized mascarpone whipped cream in this recipe is sturdy enough for piping designs. Lasts for days without deflating.

What Is Carrot Cake?

As the name implies, carrot cake contains carrots. Besides the carrot flavor, it can also have flavors of spice (ex. cinnamon, ginger, nutmeg, cloves) and nuts (ex. pecans, walnuts), depending on the recipe. Sometimes, other ingredients like shredded coconut, raisins and pineapples are added as a natural sweetener.

Sometimes carrot cake is sometimes mistakenly thought of as a healthy cake. Carrot cake contains carrots which is a vegetable that is high in fiber and contains important nutrients. Truth be told, if eaten alone, carrots are a healthy food but carrot cake usually contains sugar and fats which may not have any added benefits for your health. Treat it like any other cake and eat in moderation

Carrot cupcakes on a cake stand along with other sweet treats to celebrate baby's birthday.

Ingredients & Substitutes

Carrot Cupcakes - Dry Mix

  • Cake flour - cake flour is a low protein flour which will help make this cupcake lighter and softer than if using all purpose flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but cake flour is preferable.
  • Baking powder - leavening agent
  • Baking soda - leavening agent
  • Ground cinnamon - all of the spices added together can be replaced with the same amount of pumpkin pie spice.
  • Ground ginger
  • Ground nutmeg
  • Sea salt - highlights the flavors in the cupcake, especially the sweet taste. It can be substituted with half the amount in table salt.

Carrot Cupcakes - Wet Mix

  • Neutral oil - neutral tasting oil choices include: canola, avocado and grapeseed.
  • Granulated sugar
  • Brown sugar - Demerara brown sugar was used for this recipe. It has a more mellow molasses flavor than regular brown sugar. It can be substituted with granulated sugar.
  • Eggs - large size
  • Whole milk
  • Vanilla extract - rounds out the flavors in the cupcakes.

Additional

  • Carrots - pulverized just enough so that it is cross-shredded, do not over-pulverize until excess juices start to release from the carrots. The carrot flavor will become too over-powering.
  • Pecan - finely chopped, it can be pulverized in the food processor. It can be substituted with walnuts but pecan adds a sweeter brighter flavor profile.
  • Optional: raisins

Stabilized Mascarpone Whipped Cream Frosting

  • Mascarpone cheese - it can usually found in the "gourmet" cheese section of the grocery store by the deli, sometimes away from where the regular cheese and yogurts are kept. The Tre Stelle brand was used in this recipe.
  • Granulated sugar
  • Heavy cream (36% M.F.) - has a milk fat content of at least 36%. It can be substituted with whipping cream (with minimum 30% milk fat) but heavy cream will produce an even more sturdy frosting. It needs to be completely chilled before whipping or else it won't whip up.
  • Vanilla extract
  • Gelatin powder, unflavored - the Knox brand was used in this recipe. It can usually be found in the baking aisle by the yeast.
  • Water
Close up of pecan carrot cupcakes topped with swirls of mascarpone whipped cream and topped with farm animal toppers.

Tips for Baking the Most Fluffiest Carrot Cupcakes

  • Use cake flour instead of AP flour.
  • Always sift cake flour to prevent clumps.
  • Gently incorporate the dry-mix and wet ingredients together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
  • Pay attention to the cupcakes a couple minutes before it finishes baking to prevent over baking. Every oven is different and baking times vary according to how hot or cold each oven runs. Insert a skewer to test the doneness. If it pulls out clean and the center springs back, it's ready.
  • For the mascarpone frosting, make sure the heavy cream, bowls and utensils are thoroughly chilled before whipping, otherwise, it won't whip well. For detailed instructions and more step-by-step pictures, see my dedicated post on stabilized mascarpone whipped cream.

How to Serve and Store Carrot Cupcakes

  • Unfrosted and unfilled carrot cupcakes can be stored in an airtight container at room temperature for 1-2 days. They should be served immediately after that point.
  • Filled or frosted cupcakes need to be placed in an airtight container in the fridge until serving. They will stay fresh for up to 3 days in the fridge.
  • Keep frosted carrot cupcakes in the fridge until ready serve. Always observe proper food safety standards, let it sit at room temperature no longer than 2 hours.
  • For Easter, carrot cupcakes can be decorated with homemade decorations like macaron bunnies, Easter eggs, seasonal sprinkles etc.

Recipe

Yield: 12 cupcakes

Moist & Fluffy Carrot Cupcakes with Stabilized Mascarpone Cream

Stabilized mascarpone whipped cream with gelatin.

Moist & fluffy carrot cupcakes topped with the creamiest mascarpone whipped cream stabilized with gelatin.

Prep Time 1 hour
Cook Time 20 minutes
Additional Time 1 hour
Total Time 2 hours 20 minutes

Ingredients

Carrot Cupcakes - Dry Mix

  • 192 grams cake flour (Note 1)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt

Carrot Cupcakes - Wet Mix

  • 150 ml neutral oil (Note 2)
  • 100 grams granulated sugar
  • 100 grams brown sugar (Note 3)
  • 2 eggs
  • 1/4 cup whole milk
  • 1 tsp vanilla extract

Additional

  • 180 grams carrots, pulverized (Note 4)
  • 55 grams pecan, finely chopped
  • Optional: raisins

Stabilized Mascarpone Whipped Cream Frosting

  • 115 grams mascarpone cheese
  • 40 grams granulated sugar
  • 1 cup heavy cream (36% M.F.), chilled
  • 1/4 tsp vanilla extract
  • 1 + 1/4 tsp unflavored gelatin powder
  • 5 tsp water

Instructions

Carrot Cupcakes

  1. Pre-heat oven to 350F and line cupcake tin with cupcake liners.
  2. In a medium bowl, sift dry mix together and stir to combine, set aside.
  3. In a large mixing bowl, stir together the wet mix until fully combined, Add the dry mix in 3 additions, gently stir together until just combined.
  4. Gently fold in the additional (carrots, pecans, raisins) ingredients.
  5. Fill the cupcake liners with batter 3/4 of the way full.
  6. Bake for 20-25 min. until a skewer inserted pulls out clean and cake springs back in the center.
  7. Let cool completely on a cooling rack while working on the mascarpone cream.

Stabilized Mascarpone Cream Frosting

  1. Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help the cream whip better.
  2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
  3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
  4. Immediately start beating the mascarpone cheese and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed until it loosens up.
  5. Add chilled cream, increase to medium and keep whipping until beater starts leaving tracks inside the cream.
  6. Check on the gelatin. It should no longer be hot but still runny.
  7. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.
  8. Increase speed to medium-high. Add vanilla extract and stop whipping once the cream turns stiff. Do not over whip.
  9. Use to frost carrot cupcakes immediately.
  10. Filled or frosted cupcakes need to be placed in an airtight container in the fridge until serving. They will stay fresh for up to 3 days in the fridge.



    Notes

    1. Cake flour is a lower protein flour that yields a tender and more fluffy cake. Some stores sell only "cake and pastry" flour which is a blend of both of these lower-protein flours. AP flour can be used to substitute but cake flour is preferable.

    2. Neutral tasting oil choices include: canola, avocado & grapeseed.

    3. Demerara brown sugar was used for this recipe. It has a more mellow molasses flavor than regular brown sugar. It can be substituted with granulated sugar.

    4. Pulverize carrots just enough so that it is cross-shredded, do not over-pulverize until excess juices start to release from the carrots.

    Nutrition Information

    Yield

    12

    Serving Size

    1
    Amount Per Serving Calories 414Total Fat 28gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 67mgSodium 263mgCarbohydrates 39gFiber 1gSugar 24gProtein 4g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © mimi
    Cuisine: american / Category: Cakes

    Stabilized Mascarpone Whipped Cream with Gelatin

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    Stabilized mascarpone whipped cream with gelatin. Sturdy enough for piping designs and use as a filling for cakes without deflating. Perfect for cupcakes, cakes and tiramisu.

    A cake stand full of cupcakes topped with mascarpone whipped cream piped into a swirl pattern.
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    This recipe came about when I was looking for a stabilized version of mascarpone whipped cream for topping off some carrot cupcakes. I found that stabilizing the frosting with gelatin made it very stable for piping and use inside cake rolls without drooping. Another benefit is that the structure is not dependent on sugar like other frostings so it has a wonderfully smooth texture and is super delicious. I've always loved the naturally sweet and slightly tangy taste of mascarpone cream on tiramisu and knew it would also be a great frosting for these carrot cupcakes I made for Bibi's second birthday party. I know you'll really love the stability and taste of this amazing frosting too!

    Why You'll Love this Recipe

    • Delicious - uses minimal ingredients, semi-sweet, rich and creamy.
    • Great texture - smooth and creamy, does not use powdered sugar.
    • Stable - sturdy for piping and frosting. Won't droop when used in a cake roll.
    • Minimal added sugar - great choice of frosting for the whole family.
    • Multiple uses: use on desserts, fruits, pancakes, waffles, toast, cinnamon buns etc.

    What is Mascarpone Cheese?

    Mascarpone cheese has it's origins from Italy and is a type of triple-crème cheese known for it's soft and buttery properties, similar to cream cheese and ricotta. It is made with cream that is denatured with heat and an acid like lemon juice. A curd is formed then strained, resulting in a spreadable dense creamy cheese that is sweet and rich. It's less tangy than regular cream cheese and smoother than ricotta.

    As mentioned earlier, mascarpone is a type of triple-crème cheese. To be a triple-cream, a cheese must contain a minimum of 75% butterfat fat content in the dry matter (FDM/FDB), "that is the fat present in the solids that would remain if all of the moisture was removed from the cheese, a quality achieved by adding cream to the milk before it forms curds." Source: The Cheese Professor. Because of this, it's much richer and naturally sweeter than cream cheese.

    Left picture shows mascarpone whipped cream being spread out onto a cake layer. Right picture shows the cream being piped into flower pattern.
    Stabilization helps keep the mascarpone whipped cream stay sturdy in cake rolls without sagging and for piping designs without deflating.

    Do I Need to Stabilize this Frosting with Gelatin?

    It depends on how you plan to use this frosting. Normally, the combination of both heavy cream and mascarpone will be enough to stabilize the cream for piping designs on treats that will be consumed within a short period of time. You can skip the gelatin if you are not too picky about the cream losing some of its volume or shape over time. One of the benefits for adding gelatin to this mascarpone cream is to make it extra sturdy for use in frosting and filling cakes and cake rolls without deflating, and for piping designs that will hold its shape for a longer period of time.

    Do I Need a Stand Mixer to Whip Cream?

    No, you don't necessarily need a stand mixer to whip cream. You can use a handheld mixer to whip cream too. In fact, you can even whip cream completely by hand! It does however take much longer and your hand might get very tired. There's a risk that the cream will become warmer making it much harder to whip than chilled cream so a handheld or stand mixer will still be more ideal.

    Ingredients to make stabilized mascarpone whipped cream laid out on the counter.

    Ingredients Needed

    • Mascarpone cheese - it can usually found in the "gourmet" cheese section of the grocery store by the deli, sometimes away from where the regular cheese and yogurts are kept. The Tre Stelle brand was used in this recipe.
    • Granulated sugar
    • Heavy cream 36% M.F. - has a milk fat content of at least 36%. It can be substituted with whipping cream (with minimum 30% milk fat) but heavy cream will produce an even more sturdy frosting. It needs to be completely chilled before whipping or else it won't whip up.
    • Vanilla extract
    • Gelatin powder, unflavored - the Knox brand was used in this recipe. It can usually be found in the baking aisle by the yeast.

    Is Whipping Cream and Heavy Cream the Same?

    Whipped cream and heavy cream are sometimes used interchangeably in some recipes and it can usually be swapped one for another in cooking without affecting the texture too much. For whipping, however, there is a marked difference with heavy cream being more stable after whipping. Heavy cream is especially suited for this particular recipe because of it's added stability.

    The main difference between whipping cream and heavy cream is their fat content. Whipping cream has milk fat content of 30-35% and is usually found at 33% in most regular grocery stores. It will usually be labelled as 33% M.F. The heavy whipped cream designation is given to cream with a minimum milk fat content of 36% and above. Even with just a small percentage change, it's whipping ability changes dramatically.

    Pancakes topped with blueberries, bananas and mascarpone whipped cream.
    Mascarpone whipped cream is a great topping choice on pancakes too.

    Step By Step

    Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help the cream whip better. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

    Gelatin bloomed inside a measuring cup.

    Immediately start beating the mascarpone cheese and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed until it loosens up. Add chilled whipped cream, increase to medium and keep whipping until beater starts leaving tracks inside the cream.

    Mascarpone cream being whipped inside a counter mixer.

    Check on the gelatin. It should no longer be hot but still runny. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.

    Gelatin is in liquid state in a measuring cup, a hand is pouring liquid gelatin into cream being whipped.

    Increase speed to medium-high. Stop beating once the cream turns stiff. Do not over whip. Use cream to assemble the cooled cake immediately.

    Marscapone cheese being mixed with sugar in a mixer.
    Close up shot of a carrot cupcake topped with a swirl of mascarpone cream and cute birthday topper.
    Stabilized mascarpone whipped cream is great for dessert tables.

    How to Use Mascarpone Whipped Cream

    • Tiramisu, of course
    • Piping and frosting pies, tarts, cupcakes & cakes
    • On top of carrot loaves and cakes
    • As a filling in cake rolls and crepe cakes
    • On top of fruit
    • As a party dip since it won't deflate
    • As a spread on toast or cinnamon buns
    • On top of waffles & pancakes

    How to Store

    Mascarpone whipped cream is best used immediately after whipping for maximum volume. Even if you're not consuming the product right away, it's best to frost or pipe onto the final product first and then store the finished product accordingly. It should be left out for no longer than 2 hours at room temperature.

    If not using immediately, this stabilized version of mascarpone whipped cream can be stored in an air-tight container for up to 4 days and gently re-whipped before piping or frosting. It's not recommended to freeze this frosting.

    Recipe

    Yield: 2 1/2 cups

    Stabilized Mascarpone Cream with Gelatin

    Stabilized mascarpone whipped cream with gelatin.

    Stabilized mascarpone whipped cream with gelatin. Sturdy enough for piping designs and use as a filling for cakes without deflating. Perfect for cupcakes, cakes and tiramisu.

    Prep Time 35 minutes
    Cook Time 15 minutes
    Additional Time 1 hour
    Total Time 1 hour 50 minutes

    Ingredients

    Stabilized Mascarpone Whipped Cream

    • 115 grams mascarpone cheese
    • 40 grams granulated sugar
    • 1 cup heavy cream (36% M.F.), chilled
    • 1/4 tsp vanilla extract
    • 1 + 1/4 tsp unflavored gelatin powder
    • 5 tsp water

    Instructions

    Stabilized Mascarpone Cream

    1. Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help the cream whip better.
    2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
    3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
    4. Immediately start beating the mascarpone cheese and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed until it loosens up.
    5. Add chilled cream, increase to medium and keep whipping until beater starts leaving tracks inside the cream.
    6. Check on the gelatin. It should no longer be hot but still runny.
    7. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.
    8. Increase speed to medium-high. Add vanilla extract and stop whipping once the cream turns stiff. Do not over whip.
    9. Pipe or frost immediately.



      Nutrition Information

      Yield

      2.5

      Serving Size

      1
      Amount Per Serving Calories 735Total Fat 69gSaturated Fat 43gTrans Fat 2gUnsaturated Fat 21gCholesterol 213mgSodium 283mgCarbohydrates 25gFiber 0gSugar 25gProtein 6g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: american / Category: Cakes

      Basic White Chocolate Macaron Filling - Easy & Adaptable

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      A basic white chocolate ganache macaron filling that is sturdy enough for use at room temperature. It's easy to adapt this base recipe for a variety of different flavors. Great for dessert tables, travelling and events with light color palettes.

      Macarons filled with white chocolate on a cake stand with some ingredients on the counter.

      This basic white chocolate macaron filling was created for all of you who asked for a white chocolate version of the basic dark chocolate macaron filling. I know many of you liked the simplicity of that filling and it's just a very easy and delicious way to fill macarons when you're time-pressed. This is the same for the white chocolate version. If there is one flavor I always include in my gift boxes it would be these two because I know it will be universally loved.

      Why You'll Love this Macaron Filling

      • Quick & easy to make.
      • Uses simple ingredients that are always available in the pantry and freezer.
      • Sturdy at room temperature - great for travelling and dessert tables.
      • Freezer friendly - thaws perfectly, perfect for making macarons in advance.
      • Light color for pastel themes.
      • Easily adaptable for different flavors.

      Ingredients & Substitutions

      • White Baking Chocolate - Read explanation below on what is baking chocolate and why it is recommended over chocolate chips.
      • Heavy cream has a milk fat content of at least 36%, its higher fat content produces a more stable chocolate ganache filling. If you are unable to find heavy cream, it can be substituted with whipping cream which usually has a milk fat content of at least 30%. Do not use half and half or milk as these do not contain a sufficient amount of milk fat.
      • Butter, unsalted - butter adds to the flavor profile and makes chocolate ganache look glossier. Butter should be at room temperature so it can be easily incorporated into the melted chocolate mixture. Use unsalted butter, if you like the the contrast between sweet and salty, you can always add a little bit of salt into the bowl before pouring the cream. Salted butter can be used but be aware that it may affect the overall taste of the ganache and you cannot control the salt level.
      • Vanilla extract - This is optional, vanilla adds a bit of warmth and rounds out the flavors in the chocolate. Depending on the brand you are using, you may not need to add any additional flavoring. Just taste the chocolate mixture before you add the extract.

      Can I Use Regular Chocolate Chips for Chocolate Ganache?

      Regular chocolate chips may be something you already have in your pantry and it's also very easy to find it at every grocery store. However, for this recipe, try to procure a better chocolate - baking chocolate - if possible. Baking chocolate is meant for melting into baked goods and desserts. It will usually be labelled as "baking chocolate" or sold as "white chocolate couverture".

      Conversely, ready to eat chocolates or regular chocolate chips usually contain stabilizers that are not the most desirable for use in baking as it can throw off the proportions in a recipe. (However, this can depend on the recipe, pay attention to the specific type of chocolate to use.) Compound chocolate chips are not meant for melting into recipes because they are formulated for folding into a batter and baking without losing its shape. For this chocolate macaron filling in particular, use of a better chocolate will yield a much tastier chocolate macaron which is important considering how hard you worked on making the macaron shells. Moreover, the proportions provided in this recipe are for use with "baking chocolate".

      Chocolate Callets Vs. Chips

      Now, a quick note on the difference between chocolate callets and chips. Callets are small bits of chocolate that are made for melting into recipes while chips are chocolate bits formulated for folding into baked goods without melting.

      What's the Ratio for a Sturdy White Chocolate Ganache Macaron Filling?

      This basic macaron filling was created for all of you who asked for a white chocolate version of the basic dark chocolate macaron filling. Although both of these fillings are made with the same simple ingredients found in chocolate ganache, the ratio of chocolate required is different. For a dark chocolate filling that is sturdy enough for use in macarons, a ratio of 1:1 (1 part chocolate for1 part cream) is sufficient. For white chocolate, the ratio increases to 2:1 (2 parts chocolate for 1 part cream).

      As you can see more chocolate is used for white chocolate macaron filling than with dark chocolate. Because of this, I received some feedback from prior recipes that the traditional method of pouring hot cream over white chocolate was not always successful in melting the chocolate. In this tutorial I will go over another technique for melting the chocolate more readily.

      Spicy cinnamon heart macarons made with candy infused white chocolate filling.

      Is this a Sturdy Macaron Filling at Room Temperature?

      Yes! White chocolate ganache is a pretty sturdy filling for macarons at room temperature. It is great for travelling and for use on dessert tables where the macarons need to be displayed for presentation. For experimentation purposes only, I have tried leaving macarons filled with this white chocolate filling out overnight on the counter at room temperature and it remained intact and didn't squish out the sides from light pressure. For hotter climates, white chocolate filling will still begin to melt at around 27C. Some of you might also be wondering if this macaron filling can be used for farmer's markets, most guidelines I've read for these markets do not allow foods made with dairy (cream in this case) to be exhibited. You can still make white chocolate ganache with other liquids like water and juice.

      How Long Can This Filling Be Left Out?

      Usually white chocolate ganache by itself can be left out at room temperature for up to 2 days. If it's assembled inside a macaron, observe regular food safety rules and leave it out at room temperature no longer than 2 hours. After that, keep the assembled macaron in an air-tight container, it will last another 4-5 days. For maximum macaron freshness, it's best to serve it within 1-2 days after maturation.

      Why Is My White Chocolate Filling Clumping Up and Not Melting?

      The two biggest culprits for white chocolate seizing and not melting are: water and overheating. When water is introduced to the mixture, the water and sugar forms a bond that will result in clumps. Therefore, it's important to use clean dry utensils and avoid letting any water droplets or steam to come into contact with the chocolate mixture. Also, use oil based flavors and gel colors instead of liquid for color and flavoring, respectively.

      To prevent overheating, hang the bowl of white chocolate that is to be melted over a pot of boiling hot water instead of using the microwave. Microwaves can have uneven heating performance causing certain parts of food to be overheated. Ensure that the bowl of chocolate is just hanging over the boiling water and not touching it. Turn down the heat to avoid too much steam from releasing.

      Why is My Chocolate Ganache Filling Runny?

      Chocolate ganache filling with this ratio of cream to chocolate will be runny and too soft for piping right after it has been blended with the hot cream. It will take some time for it to set and become firm enough for piping. To speed up the process, it can be placed in the fridge to set but it must be checked on every 15 minutes or so to make sure it doesn't harden up to a point that it becomes un-pipeable. Stir it gently each time. Alternatively, if you have the time, just let it sit out at room temperature for 1-2 hours, it will naturally set by itself without becoming too hard to pipe.

      If it becomes too hard, just melt it slightly over the stove top, get it all moving again, gently blend together and let it set until it firms to a pipeable consistency again. Don't overwork it or melt it over high heat as this can cause it to separate or become grainy.

      Gingerbread macarons made with white chocolate infused with gingerbread spices.

      How to Make Different Flavored Ganache

      The great thing about this basic chocolate filling for macarons is how easy it is to adapt it for different flavors. There are several ways to adapt basic chocolate ganache filling for macarons:

      • Extract - adding a few drops of extract at the end (like in this recipe) is the easiest way to add flavor to this chocolate macaron filling. This method allows for the addition of more extract if a more potent flavor is desired. As you blend, just add more extract to taste. Flavor ideas: peppermint, vanilla, coffee, jasmine, lavender, rose.
      • Infuse the cream - in this method, add the raw ingredients into the cream and let it sit overnight, allowing the flavors to infuse into the cream. For example, let the cream come to a light simmer with some tea leaves and let it sit in the fridge overnight. When ready to use, strain the tea and use only the cream to make the chocolate filling as usual following this recipe. Flavor ideas include: earl grey tea, lavender, coffee.
      • Cream replacement - replacing the cream with another liquid is a bit trickier as it will affect the consistency of the chocolate ganache filling and the flavors may not be as potent as you prefer. White chocolate is also especially prone to seizing if exposed to small amounts of water (counterintuitively, using a lot more water works). If using this method, be prepared for a little more experimentation and use other ways to support the flavor profile by adding extract or dry ingredients. Flavor ideas: liqueurs, fruit purees.
      • Dry ingredients - adding chopped up dry ingredients into the ganache can help boost the flavors without changing the consistency of the ganache filling. Flavor ideas include: freeze dried fruit powders, nuts, dried fruits, seeds.

      For some of the methods above, it will take a little experimentation in the kitchen to achieve the right consistency but that's all part of the fun when creating your very own recipes. Here are some recipes I created using three of the methods above. It will help guide you in the creative process of adapting your very own chocolate ganache macaron filling: gingerbread spice macarons, lavender lemon macarons, spicy cinnamon heart candy macarons.

      How to Store Chocolate Filling

      By itself, this chocolate filling can be kept at room temperature for up to 2 days. However, the assembled chocolate macaron should be stored inside the fridge during maturation. This will help the chocolate filling set and extend the freshness of the macaron.

      To freeze chocolate ganache filling, tightly wrap it with plastic wrap, making sure there are no gaps. Store in freezer for up to 3 months. When you're ready to fill your macarons, let it thaw in the fridge overnight and then bring it back to room temperature before using. To freeze assembled macarons with chocolate filling, follow this guide on How to Freeze Macarons.

      Step By Step

      If using block chocolate instead of callets/chips, chop up the chocolate into fine pieces and place in a heat safe bowl.

      White chocolate cut into slivers and then poured into a mixing bowl.

      Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil. Once it comes to a light simmer with steam and small bubbles forming on the sides, take it off the heat and set aside.

      Cream being heated in a little sauce pan on a stovetop burner.

      Bring a pot of water to a boil, hang the bowl of white chocolate over the pot without touching the water. Gently stir the white chocolate, take off heat before it is completely melted. Blend until fully melted.

      White chocolate being heated inside a big bowl over a pot of hot water on the stove.
      White chocolate has now melted inside the mixing bowl perched over top a pot of hot water.

      Add the warm cream into the chocolate, stir to incorporate together. Add the room temperature butter until homogenous. Optional: Add vanilla extract to taste. Blend to incorporate.

      Cream being poured into white chocolate and then butter is added.

      Place it in the fridge and let it firm up to a pipeable consistency before piping. Remember to check on it every 15 minutes and gently stir it each time. Take it out of the fridge and pipe it as soon as its ready, about 30 min – 1 hr. Alternatively, if time allows, just let it sit at room temperature to set. Once piped, place the assembled macarons in the fridge to mature for 24

      White chocolate macaron filling is now a thick consistency inside a mixing bowl.
      Yield: Fills 18 macarons

      Basic White Chocolate Ganache Filling for Macarons

      White chocolate macaron filling ingredients on a counter.

      A basic white chocolate ganache macaron filling that is sturdy enough for use at room temperature. It's easy to adapt this base recipe for a variety of different flavors. Great for dessert tables, travelling and events with light color palettes.

      Prep Time 15 minutes
      Set Time 45 minutes
      Total Time 1 hour

      Ingredients

      • 200 grams of white baking chocolate*
      • 100 grams of heavy cream
      • 20 grams unsalted butter, room temperature
      • Optional: 1/2 tsp vanilla extract

      Instructions

      1. If using block chocolate instead of callets/chips, chop up the chocolate into fine pieces and place in a heat safe bowl.
      2. Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil.
      3. Once it comes to a light simmer with steam and small bubbles forming on the sides, take it off the heat and set aside.
      4. Bring a pot of water to a boil, hang the bowl of white chocolate over the pot without touching the water.
      5. Gently stir the white chocolate, take off heat before it is completely melted. Stir further until fully melted.
      6. Add the warm cream into the chocolate, stir to incorporate together.
      7. Add the room temperature butter and stir until fully blended together.
      8. Optional: Add vanilla extract to taste. Blend to incorporate.
      9. Place it in the fridge and let it firm up to a pipeable consistency before piping. Remember to check on it every 15 minutes and gently stir it each time. Take it out of the fridge and pipe it as soon as its ready, about 30 min – 1 hr. Alternatively, if time allows, just let it sit at room temperature to set.
      10. Once piped, place the assembled macarons in the fridge to mature for 24 hours. Refer to post on how to freeze filling for future use. Enjoy!

      Notes

      *White baking chocolate is meant for melting into baked goods without losing it's shape like chocolate chips. It is usually labelled as white baking chocolate or couverture chocolate.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      18

      Serving Size

      1
      Amount Per Serving Calories 99Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 4mgCarbohydrates 3gFiber 2gSugar 0gProtein 2g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: french / Category: Macaron Recipes

      Simple French Meringue Mushrooms - No Syrup Heating Required

      · 2 Comments

      Simple meringue mushrooms made with an easy French method - no heating of hot syrup required. Perfect for decorating dessert tables, cakes and wrapped individually for gifts.

      White meringue mushrooms on a wooden plate with Christmas decorations.

      This recipe for French meringue mushrooms came in really handy the last winter holiday season when I was preparing the Christmas table. It is based on the meringue mushrooms that I used to top off the Modern Totoro Yule Log Cake. These little mushrooms are so easy to make with the French meringue method and there are so many uses for them that I really recommend this easy baking project for the winter holidays.

      Why You'll Love Making Meringue Mushrooms

      • Easy to Make - French method meringue technique requires no heating of sugar syrup.
      • Multiple Uses - perfect for topping off holiday tables, cakes, desserts or for gift giving by itself.
      • Minimal Ingredients - utilizes simple pantry ingredients that are easy to stock.
      • Prepare in Advance - save time by making these holiday goodies up to weeks in advance.

      Ingredients You'll Need & Substitutes

      • Castor sugar - also known as 'fine granulated sugar' or 'berry sugar'. Can also be substituted with regular granulated sugar but castor sugar is preferable.
      • Egg whites - make sure egg whites are at room temperature before whipping for maximum volume.
      • Cream of tartar - is an acid that adds more stability to meringue. It can be substituted with double the amount in lemon juice or vinegar.
      • Pure vanilla extract - this flavoring can be substituted with a few drops of your favorite extract.
      • Optional: cocoa powder for dusting onto the finished meringue mushrooms. This can be substituted with ground cinnamon or gingerbread spice.

      Easy French Meringue for Beginners

      These meringue mushrooms are made from piping meringue into 2 separate shapes and assembling together after baking. Meringue is made from a mixture of whipped egg whites and sugar, this mixture can be baked or left unbaked. If left unbaked, it's soft and fluffy and is usually reserved as toppings on desserts. If baked, it becomes a wonderful treat all on its own. It's sweet and crispy with a light texture. Perfect for those with a sweet tooth.

      This recipes uses the French method for preparing meringue. In this method, sugar is simultaneously added to egg whites that are being whipped. Whereas in the Italian method, the sugar is first heated with water to create a syrup that is then added to egg whites that are being whipped. The French method is especially suited for beginners and many of you may already have experience making a French meringue from my Best Macaron Tutorial. You find all that practice you had making a strong and healthy meringue for macarons will now come in handy for these meringues cookies. For those of you who are new to making meringues, here are some tips below for mastering this little cookie.

      Tips for Making French Meringue

      1. Meringues don't whip up well when mixed with oil or water. Use a non-plastic bowl like glass or copper and wipe it down with some vinegar or lemon juice to remove leftover oils. (Plastic bowls are porous and may contain leftover traces of oil.)
      2. Wash and dry hands completely then separate egg whites straight from the fridge. They are easier to separate when cold.
      3. Make sure no yolks are present in the egg whites. If a trace amount comes into contact with the whites, you can scoop it out with the egg shell.
      4. Bring egg whites to room temperature before whipping.
      5. Always start on low speed when whipping egg whites and then gradually increase the speed. This will help the egg whites develop a more stable structure.
      6. Add cream of tartar or any other acid to stabilize the egg whites. Lemon juice or vinegar in double the amount can be used as substitutes.
      7. If possible, use castor sugar a.k.a berry sugar or extra fine sugar. This fine sugar will dissolve more readily than regular granulated sugar.
      8. Add the sugar slowly so it has time to dissolve.
      9. Whip the egg whites until stiff peaks has been reached. Stiff peaks is characterized by egg whites that have pointed peaks that don't collapse on itself. (See photo below)
      10. If available, pipe the meringue onto silicone mats instead of paper since it's easier to pull the piping bag away quickly to stop piping without dragging the paper up with the meringue.
      11. To prevent the meringues from cracking, don't open the oven during the baking time.
      12. Once the meringues are finished baking, let it stay in the oven for 2 hours or more to let it cool off gradually without collapsing.

      How to Serve & Store Meringue Mushrooms

      There are so many uses for these meringue mushrooms. They're great for decorating Christmas yule logs, cupcakes, cheesecakes, macarons and desserts. They can be wrapped up individually in a gift box for gift giving. Those with a sweet tooth will really love the sweet crispy texture of these meringue cookies. I've also used them as sustainable and delicious decorations for the Christmas dinner table and place settings.

      These meringue mushrooms can be made up to 2 weeks in advance and kept in an air-tight container. If you're using them purely as table decorations and not for consumption, they can be kept even longer, up to one month.

      Yield: 24 assembled mushrooms

      Simple French Meringue Mushrooms

      Meringue mushrooms on a wooden presentation plate with Christmas ferns in the back.

      Simple meringue mushrooms made with an easy French method - no heating of hot syrup required. Perfect for decorating dessert tables, cakes and wrapped individually for gifts.

      Prep Time 40 minutes
      Bake Time 1 hour
      Additional Time 2 hours
      Total Time 3 hours 40 minutes

      Ingredients

      French Meringue Mushrooms

      • 135 grams castor sugar*
      • 60 grams egg whites (room temperature)
      • 1/8 tsp cream of tartar**
      • 1/8 tsp pure vanilla extract
      • Optional: Cocoa powder for dusting

      Sugar "Glue"

      • 1 tbsp icing sugar
      • water in a spray bottle

      Instructions

      Simple French Meringue Mushrooms

      1. Set egg whites out at room temperature.
      2. When the egg whites comes to room temperature, whip on low speed. Once it begins to foam, add cream of tartar.
      3. Increase speed to medium.
      4. Continue whipping until egg whites become opaque and the whisks starts to leave tracks inside the whites.
      5. Add the sugar a little at a time until fully incorporated.
      6. Add vanilla extract and incorporate.
      7. Continue to whip on med-high speed until stiff peaks are reached.*** You have now made a meringue.
      8. Transfer the meringue to a piping bag fitted with a coupler and a small round piping tip (e.g. Wilton #10).
      9. Place parchment paper or Silpat mats onto baking tray. If using paper, dab a bit of meringue onto the bottom of the paper and stick it to the pan to prevent it from shuffling around as you pipe.
      10. Pre-heat oven to 200F.
      11. Pipe the stems of the mushroom by holding the piping tip upright while applying even pressure. After reaching 3/4" in height, release pressure and pull away quickly to stop piping. There will be a pointed peak on the stem, this can be cut away after baking.
      12. Change the piping tip to a 1/2" round one (e.g. Atecco #805). Pipe the caps on the mat by allowing the meringue to flatten out into a 1" circle as you pipe. Release pressure and use a swirling motion to stop piping to prevent pointed tips.
      13. Bake for 1 hour at 200F. Do not open the doors while baking.
      14. Meringues are fully baked when they can be pulled cleanly away from the mat without sticking.
      15. Turn off the oven. Leave meringues inside with the door ajar for at least 2 hours or overnight.
      16. Once meringues have dried, cut off the peaks of the mushroom stems to create a flat surface for applying the mushroom cap.
      17. Use some royal icing (sugar "glue" recipe below) or melted chocolate to glue the two together.
      18. Optional: with a tea strainer, dust some cocoa powder on top for a natural speckled look.
      19. French meringue mushrooms can be kept in an air-tight container at room temperature for up to 2 weeks.

      Sugar "Glue"

      1. Place icing sugar in a small bowl, gently spray the water onto the sugar, stirring after each spray. Stop spraying water when the consistency is thick and sticky for gluing.

      Notes

      * Castor sugar is also known as 'fine granulated sugar' or 'berry sugar'. Can also be substituted with regular granulated sugar but castor sugar is preferable.

      ** Cream of tartar can be substituted with double the amount in lemon juice or vinegar.

      *** Stiff peaks is characterized by egg whites that hold a stiff peak that stands upright without falling over when the whisk is pulled out of the egg whites. Additionally, the egg whites don't slip in the bowl when tipped upside down.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      24

      Serving Size

      1
      Amount Per Serving Calories 23Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 4mgCarbohydrates 6gFiber 0gSugar 6gProtein 0g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © Mimi
      Cuisine: french / Category: Sweets

      No-Bake Gingerbread Spice Cheesecake Cups - Ready in One Hour

      · Leave a Comment

      The easiest no-bake gingerbread cheesecakes for the winter holiday season. Delicious last-minute dessert for Christmas dinners and parties. Contains no powdered sugar - just creamy cheesecake goodness!

      Close up of gingerbread cheesecake cups adorned with cinnamon stick and christmas sprigs.
      [feast_advanced_jump_to]

      I created these no-bake gingerbread cheesecake cups for quick and easy holiday entertaining. Like my last recipe for pumpkin cheesecake cups, this heavenly dessert requires no baking but still tastes so rich and delicious! I really love that they can be made in an hour and they look absolutely fabulous set out on a Christmas dessert table. You can decorate it any way you like and they will look and taste fantastic!

      Why You'll Love This Recipe

      • Easy - No-Baking!
      • Quick - this gingerbread spice cheesecake can be prepared and ready to eat in just one hour.
      • Delicious - rich, creamy, filled with holiday spices and not overly sweet. The crust is SO addictive too!
      • Unique hybrid cheesecake style that is neither too dense or light.
      • No powdered sugar - doesn't contain powdered sugar which can sometimes leave an aftertaste or is hard to incorporate, resulting in sugar clumps.
      • Convenient portions - for holiday gift giving and events. Hygienic servings for party tables.

      The Difference Between No-Bake & Baked Cheesecakes

      Both no-bake and baked cheesecakes both usually contain cream cheese as a common thread. However, the major difference is in the preparation. No-bake cheesecakes require no baking time and get set by being chilled in the fridge whereas baked cheesecakes are heated in the oven. In terms of ingredients, no-bake cheesecakes most likely contains no eggs or flour (because it doesn't get to be heated in the oven). Some say that the texture of baked cheesecake is more dense due to the eggs and less incorporation of air inside the batter. On the other hand, many no-bake cheesecake recipes use powdered sugar or condensed milk which creates a lighter texture. This recipe uses neither so it's more like a hybrid between both types of cheesecakes, not too dense or light but still rich and creamy! (If you like dense and rich cheesecake-like cakes also try my easy Chocolate Cream Cheese Pound Cake or Matcha Cream Cheese Pound Cake.)

      A set of gingerbread cheesecake cups on a white serving platter.

      What is Gingerbread Spice?

      The spices that make up gingerbread spice are quite similar to pumpkin spice. They both contain a mixture of cinnamon, ginger, nutmeg and other spices like cloves and all spice in varying degrees. Pumpkin spice is more heavy on cinnamon while gingerbread focuses on both ginger and cinnamon on a more equal level. In addition, black pepper is sometimes added to gingerbread for an extra spicy "kick". The result is a spice blend that releases a warm and inviting aroma. It's what makes holiday baking a perfect way to combat those dark dreary days of winter.

      Ingredients for gingerbread spice cheesecake laid out on the counter.

      Ingredients You'll Need and Substitutes

      • White baking chocolate - use a good white chocolate intended for baking as chocolate chips and other ready to eat white chocolates contains additives that are not suitable for melting into baked goods. I have tried using white chocolate chips in this recipe, I found the taste to be comparable but the texture was a bit grainy. Pictured in the photo above are white chocolate callets.
      • Cream cheese - use the full-fat brick type as cream cheese in a tub is too soft for use in this cake. It needs to be softened to a spreadable consistency, microwave it on medium at 8-10 second intervals. Make sure it is no longer hot when it is added to the batter.
      • Butter (for the cheesecake) - unsalted, it needs to be at room temperature for the mixture to incorporate together. If using salted butter, omit the salt in the recipe, it may or may not be too salty, depending on the type of butter you're using.
      • Sour cream - is added for a tangy taste. This can be substituted with a few drops of lemon juice, according to taste.
      • Ground cinnamon - all the spices together can be substituted with gingerbread spice.
        Ground ginger
        Ground nutmeg
        Ground cardamon
      • Sea salt - highlights the flavors and contrasts with the sweetness in the desert. It can be substituted with half the amount in table salt.
      • Graham cracker crumbs - purchasing pre-crushed crumbs is more convenient. You can also make your own crumbs by placing graham crackers inside a Ziploc and crushing it with a dough roller. Digestive cookies also work too. Gingerbread cookies will also make a great substitute. If using it, omit the lemon zest and gingerbread spice used in the crust.
      • Brown sugar - I used Demerara, it's a type of brown sugar, containing molasses in a smaller amount than dark brown sugar so it has a more mellow caramel flavor. It can be substituted with other brown sugars or granulated sugar.
      • Butter (for cookie crust) - unsalted, melt it completely in the microwave on 15 second intervals.
      • Lemon Zest - I prefer to use organic lemons for this recipe since we are taking the top part of the skin off for the zest.

      Tips for Making No-Bake Cheesecakes

      • Since this no-bake cheesecake requires no oven time, the proper incorporation of all the ingredients is integral. To ensure all the ingredients become one homogenous mixture, all the cheesecake ingredients need to be at room temperature. Not too hot, not too cold.
      • Graham cracker/crumbs flavors can vary from brand to brand. Mix with melted butter and add sugar to taste as you go along.
      • Melt the chocolate over a pot of hot water to ensure even melting and prevent separation of the chocolate.
      • Line the cupcake tray with paper cupcake liners only. Do not use silicone or aluminum foil liners as these materials are too firm and won't peel off nicely. FYI: skipping the liners won't work as the cheesecakes won't release nicely from the cupcake tray.
      • To speed up the setting process once the cheesecakes are assembled, place the tray in the freezer for 15 minutes. When they come out, the paper liners will be stuck to the cupcake tray, place in the fridge for another 15 minutes so they can be released more readily. They can be eaten right away. For the best results, let it chill in the fridge for another hour or so.

      How to Make It - Step By Step

      Make the Crust

      Melt butter in microwave, heat on medium at 15 second intervals. Mix melted butter with graham cracker crumbs, spices, lemon zest and sugar (to taste) until homogeneous. Evenly distribute graham crust mixture into each cupcake cavity lined with paper cupcake liners, around halfway up the cup. Press down to compact as much as possible for a firm crust that won't fall apart easily. Place in fridge to set while making cheesecake.

      A hand is taking combined cookie crumbs and pressing it into a cupcake mold.

      Melt Chocolate

      Place chocolate in a heat-proof bowl, hang it over a pot of bowling water, do not let it touch the water. Stir until it's completely melted. Set aside to cool to room temperature before use.

      A heat-proof mixing bowl filled with white chocolate is hanging over a pot of hot water.

      Whip Butter & Cream Cheese

      Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency. In a large mixing bowl, whip room temperature butter until it's fluffy. Check that the cream cheese cheese is no longer hot, add to butter and whip together until just incorporated.

      A mixer is whipping up butter and cream cheese together.

      Fold in Remaining Ingredients

      Add the remaining ingredients into the butter-cream cheese mixture. Gently fold together until homogenous.

      Assemble & Chill

      Evenly distribute gingerbread cheesecake into each cavity of the cupcake tray filled with graham cookie crust. Place in the freezer for 15 minutes to set. (The liners will end up sticking to the tray.) Place tray in the fridge for 15 minutes before attempting to remove from baking tray. (For the best no-bake cheesecake texture, chill in the fridge for a minimum of one hour.) Gently pry out cheesecake from tray with a butter knife. Remove liners. Immediately before serving, top with whipped cream and a light dusting of cinnamon.

      Gingerbread cheesecake batter is being filled into cupcake mold and being levelled off with a knife.
      Gingerbread cheesecake cups topped with cute gingerbread man macarons.
      There are countless festive ways to decorate these gingerbread cheesecake cups for serving. Try topping them with whipped cream, cinnamon sticks, sprigs, gingerbread macarons or even store-bought gingerbread man cookies.

      How to Serve Gingerbread Cheesecake

      After the cheesecake cups chill and set in the fridge, it's time to get creative! You can even have your kids help decorate as a fun holiday activity. The best part is that each gingerbread cheesecake is individually portioned. Each child can get their own cheesecake to do something creative with and you'll still have plenty left over for your guests. Before serving, these gingerbread cheesecakes can be topped with whipped cream and dusted with some ginger & cinnamon spice. You can add elegant winter decorations like dried citrus slices, cinnamon sticks, fresh rosemary, mint leaves or cranberries. For something cute, try topping it off with gingerbread man macarons , meringue mushrooms or cookies, Christmas sprinkles, macarons or mini candy canes. It's best to add the whipped cream and decorations only before serving to prevent deflation and melting.

      How to Store Gingerbread Cheesecake

      With the busy lives we lead during the winter holiday season, these cheesecake cups can make party prepping so much more convenient because they can be made in advance. They can be stored in the fridge in an air-tight container for up to 3 days without compromising the freshness or texture (as per above, don't add decorations or cream until serving). They can also be frozen for up to one month and thawed in the fridge for a few hours before serving. If you know you will be freezing them for future use, keep the cheesecakes in their original cupcake liner and wrap them individually with plastic wrap after the initial chilling step in the freezer. Then place them in a Ziploc bag for easy storage.

      Recipe

      Yield: 10 Gingerbread Cheesecake Cups

      No-Bake Gingerbread Cheesecake Cups

      Top down view of gingerbread cheesecake cups on a white serving platter.

      The easiest no-bake gingerbread cheesecakes for the winter holiday season. Delicious last-minute dessert for Christmas dinners and parties.

      Prep Time 40 minutes
      Additional Time 30 minutes
      Total Time 1 hour 10 minutes

      Ingredients

      No-Bake Graham Cookie Crust

      • 200 grams graham cookie crumb*
      • 48 grams brown sugar
      • 90 grams unsalted butter, melted
      • 1 tsp ground ginger
      • 1/2 tsp ground cinnamon
      • 1 tsp lemon zest

      No-Bake Pumpkin Cheesecake

      • 155 grams white baking chocolate
      • 130 grams cream cheese, softened*
      • 70 grams unsalted butter, room temperature
      • 45 grams sour cream
      • 1 tsp ground ginger
      • 3/4 tsp ground cinnamon
      • 1/4 tsp ground nutmeg
      • 1/4 tsp ground cardamom
      • 1/2 tsp vanilla extract
      • 1/16 tsp sea salt

      Tools

      • Handheld mixer
      • Spatula
      • Heat-proof bowl
      • Cupcake tray
      • Paper cupcake liners

      Instructions

      No-bake Graham Cracker Crust

      1. Melt butter in microwave, heat on medium at 15 second intervals.
      2. Mix melted butter with graham cracker crumbs, spices, lemon zest and sugar (to taste) until homogeneous.
      3. Evenly distribute graham crust mixture into each cupcake cavity lined with paper cupcake liners, around halfway up the cup. Press down to compact as much as possible for a firm crust that won't fall apart easily.
      4. Place in fridge to set while making cheesecake.

      No-bake Gingerbread Cheesecake

      1. Place chocolate in a heat-proof bowl, hang it over a pot of bowling water, do not let it touch the water. Stir until it's completely melted. Set aside to cool to room temperature before use.
      2. Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency.
      3. In a large mixing bowl, whip room temperature butter until it's fluffy.
      4. Check that the cream cheese cheese is no longer hot, add to butter and whip together until just incorporated.
      5. Add the remaining ingredients into the butter-cream cheese mixture. Gently fold together until homogenous.

      Assembly

      1. Evenly distribute gingerbread cheesecake into each cavity of the cupcake tray filled with graham cookie crust.
      2. Place in the freezer for 15 minutes to set. (The liners will end up sticking to the tray.)
      3. Place tray in the fridge for 15 minutes before attempting to remove from baking tray. (For the best no-bake cheesecake texture, chill in the fridge for a minimum of one hour.)
      4. Gently pry out cheesecake from tray with a butter knife. Remove liners. Immediately before serving, top with whipped cream and a light dusting of cinnamon.
      5. No-bake gingerbread cheesecakes should be kept in the fridge in an air-tight container. It can be enjoyed for up to 3 days without change in texture or freshness. Enjoy!

      Notes

      1. Graham cookie crumbs can be made by crushing graham crackers in a Ziploc bag with a dough roller. Graham cookie can be substituted with gingerbread cookie crumbs (omit lemon zest and spice).

      2. Use full fat cream cheese in block form. Cream cheese spreads will be too soft for this recipe.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      10

      Serving Size

      1
      Amount Per Serving Calories 449Total Fat 32gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 12gCholesterol 54mgSodium 216mgCarbohydrates 36gFiber 4gSugar 17gProtein 5g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: american / Category: No-Bake Desserts

      No-Bake Pumpkin Cheesecake Cups

      · 5 Comments

      The most delicious pumpkin cheesecake that requires no baking at all. So easy for last-minute Thanksgiving dinners and Halloween parties. Contains no powdered sugar - just creamy cheesecake goodness!

      Close up shot of the side of pumpkin cheesecake cup topped with whipped cream and fondant pumpkin.
      [feast_advanced_jump_to]

      This super easy recipe for no-bake pumpkin cheesecake came about by my desire to make a last-minute treat for gift-giving this Thanksgiving. There was a ton to do around the house for fall so it had to be something easier than pumpkin spice macarons. I thought no-bake cheesecakes might do the trick. It also had to be in individual portions because making a whole cheesecake seemed a bit daunting, plus I think individual cheesecakes are just so perfect for gift-giving. You only need to wrap up a few in a pretty box to make an enormous impact. It's beautiful, delicious and easy to assemble. I think you'll really love this recipe too!

      Why You'll Love This Recipe

      • Easy - No-Baking!
      • Quick - this pumpkin cheesecake can be prepared and ready to eat in just one hour.
      • Delicious - rich, creamy with a slight tang, not overly sweet. The crust is SO addictive too!
      • Unique hybrid cheesecake style that is neither too dense or light.
      • No powdered sugar - doesn't contain powdered sugar which can sometimes leave an aftertaste or is hard to incorporate, resulting in sugar clumps.
      • Convenient portions - for gift giving and events. Easy to serve, hygienic servings for party tables.

      No-Bake Versus Baked Cheesecakes

      As the name implies, no-bake cheesecakes require no baking time and most likely contains no eggs or flour (because it doesn't get to be heated in the oven). No-bake cheesecakes get set by being chilled in the fridge as opposed to being baked in the oven. Some say that the texture of baked cheesecake is more dense due to the eggs and less incorporation of air inside the batter. On the other hand, many no-bake cheesecake recipes use powdered sugar or condensed milk which creates a lighter texture. This recipe uses neither so it's more like a hybrid between both, not too dense or light but still rich and creamy! (If you like dense and rich cheesecake-like cakes also try my easy Chocolate Cream Cheese Pound Cake or Matcha Cream Cheese Pound Cake.)

      What is Pumpkin Puree?

      Pumpkin puree is made from a pumpkin that has been cooked and processed to a smooth consistency. It is usually sold in canned form at the grocery store. The ingredient label will say, "100 pure pumpkin". There's a lot of discussion that the pumpkin puree found in canned pumpkins isn't really pumpkins but different types of squash. This is because of the looser restrictions allowed on labelling this product, read more here. I used a simple canned pumpkin in this recipe and found the pumpkin taste to be just fine with me. I would not recommend using homemade pumpkin puree in this recipe due to the excess moisture that might be left in the puree, it can make the cheesecake too soft. Do not use "pumpkin pie filling" in this recipe since it contains other ingredients that will alter the taste and texture of this cheesecake.

      Ingredients for pumpkin cheesecake in individual ramekins laid on a table.

      Ingredients You'll Need and Substitutes

      • White baking chocolate - use a good white chocolate intended for baking as chocolate chips and other ready to eat white chocolates contains additives that are not suitable for melting into baked goods. I have tried using white chocolate chips in this recipe, I found the taste to be comparable but the texture was a bit grainy.
      • Cream cheese - use the full-fat brick type as cream cheese in a tub is too soft for use in this cake. It needs to be softened to a spreadable consistency, microwave it on medium at 8-10 second intervals. Make sure it is no longer hot when it is added to the batter.
      • Butter (for the cheesecake) - unsalted, it needs to be at room temperature for the mixture to incorporate together. If using salted butter, omit the salt in the recipe, it may or may not be too salty, depending on the butter you're using.
      • Pumpkin puree - use a canned one as homemade ones can contain too much moisture for use in this recipe. The label should say "100% pure pumpkin", do not use pumpin pie filling.
      • Sour cream - is added for a tangy taste. This can be substituted with a few drops of lemon juice, according to taste.
      • Ground cinnamon - all the spices together can be substituted with pumpkin pie spice.
        Ground ginger
        Ground nutmeg
      • Sea salt - highlights the flavors and contrasts with the sweetness in the desert. It can be substituted with half the amount in table salt.
      • Graham cracker crumbs - purchasing pre-crushed crumbs is more convenient. You can also make your own crumbs by placing graham crackers inside a Ziploc and crushing it with a dough roller. Digestive cookies also work too.
      • Brown sugar - I used Demerara, it's a type of brown sugar, containing molasses in a smaller amount than dark brown sugar so it has a more mellow caramel flavor. It can be substituted with other brown sugars or granulated sugar.
      • Butter (for cookie crust) - unsalted, melt it completely in the microwave on 15 second intervals.
      Super close up of ground cinnamon dusted onto whipped cream swirl on pumpkin cheesecake.

      Tips for Making No-Bake Cheesecakes

      • Since this no-bake cheesecake requires no oven time, the proper incorporation of all the ingredients is integral. To ensure all the ingredients become one homogenous mixture, all the cheesecake ingredients need to be at room temperature. Not too hot, not too cold.
      • Graham cracker/crumbs flavors can vary from brand to brand. Mix with melted butter and add sugar to taste as you go along.
      • Melt the chocolate over a pot of hot water to ensure even melting and prevent separation of the chocolate.
      • Line the cupcake tray with paper cupcake liners only. Do not use silicone or aluminum foil liners as these materials are too firm and won't peel off nicely. FYI: skipping the liners won't work as the cheesecakes won't release nicely from the cupcake tray.
      • To speed up the setting process once the cheesecakes are assembled, place the tray in the freezer for 15 minutes. When they come out, the paper liners will be stuck to the cupcake tray, place in the fridge for another 15 minutes so they can be released more readily. They can be eaten right away. For the best results, let it chill in the fridge for another hour or so.
      Top down view of pumpkin cheesecake.

      How to Serve Pumpkin Cheesecake

      To top off your beautiful cheesecakes, add a swirl of whipped cream on top and dust on some ground cinnamon with a tea strainer. If desired, add some pre-made decorations of your choice like cinnamon sticks, candy corn, leaf sprinkles, pumpkin Mellocreme candy, pumpkin chocolates etc. I used pre-made fondant to sculpt these small orange pumpkins. It's best to add the whipped cream and decorations only before serving to prevent deflation and melting, respectively.

      How to Store Pumpkin Cheesecake

      These no-bake pumpkin cheesecakes can be made in advance and stored in the fridge in an air-tight container for up to 3 days without compromising the freshness or texture (as per above, don't add decorations or cream until serving). They can also be frozen for up to one month and thawed in the fridge for a few hours before serving. If you know you will be freezing them for future use, keep the cheesecakes in their original cupcake liner and wrap them individually with plastic wrap after the initial chilling step in the freezer. Then place them in a Ziploc bag for easy storage.

      How to Make It

      Make the Crust

      Melt butter in microwave, heat on medium at 15 second intervals. Mix melted butter with graham cracker crumbs and sugar (to taste) until homogeneous. Evenly distribute graham crust mixture into each cupcake cavity lined with paper cupcake liners, around 2 tsp each. Press down to compact as much as possible for a firm crust that won't fall apart easily. Place in fridge to set while making cheesecake.

      Melt the Chocolate

      Place chocolate in a heat-proof bowl, hang it over a pot of bowling water, do not let it touch the water. Stir until it's completely melted. Set aside to cool to room temperature before use.

      A bowl of melted white chocolate sits on top of a hot pot of water.

      Whip Butter & Cream Cheese

      Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency. In a large mixing bowl, whip room temperature butter until it's fluffy. Check that the cream cheese cheese is no longer hot, add to butter and whip together until just incorporated.

      Add Remainder & Fold

      Add the remaining ingredients into the butter-cream cheese mixture. Gently fold together until homogenous.

      Assembly & Setting in the Fridge

      Evenly distribute pumpkin cheesecake into each cavity of the cupcake tray filled with graham cookie crust. Place in the freezer for 15 minutes to set. (The liners will end up sticking to the tray.) Place tray in the fridge for 15 minutes before attempting to remove from baking tray. (For the best no-bake cheesecake texture, chill in the fridge for a minimum of one hour.) Gently pry out cheesecake from tray with a butter knife. Remove liners. Immediately before serving, top with whipped cream and a light dusting of cinnamon.

      A whole bunch of pumpkin cheesecake cups on a white counter with real pumpkins and squash in the back.

      Recipe

      No-Bake Pumpkin Cheesecake Cups

      Close up of a fondant pumpkin on top of cheesecake and whipped cream.

      The most delicious pumpkin cheesecake that requires no baking at all. So easy for last-minute Thanksgiving dinners and Halloween parties. Contains no powdered sugar - just creamy cheesecake goodness!

      Prep Time 40 minutes
      Additional Time 30 minutes
      Total Time 1 hour 10 minutes

      Ingredients

      No-Bake Graham Cookie Crust

      • 270 grams graham cookie crumb*
      • 65 grams brown sugar
      • 120 grams unsalted butter, melted

      No-Bake Pumpkin Cheesecake

      • 120 grams white baking chocolate
      • 90 grams cream cheese, softened*
      • 70 grams unsalted butter, room temp
      • 140 grams pumpkin puree*
      • 30 grams sour cream
      • 1/8 tsp ground cinnamon
      • 1/16 tsp ground ginger
      • 1/16 tsp ground nutmeg
      • 1/16 tsp sea salt

      Tools

      • Handheld mixer
      • Spatula
      • Heat-proof bowl
      • Cupcake tray
      • Paper cupcake liners

      Instructions

      No-bake Graham Cracker Crust

      1. Melt butter in microwave, heat on medium at 15 second intervals.
      2. Mix melted butter with graham cracker crumbs and sugar (to taste) until homogeneous.
      3. Evenly distribute graham crust mixture into each cupcake cavity lined with paper cupcake liners, around 2 tsp each. Press down to compact as much as possible for a firm crust that won't fall apart easily.
      4. Place in fridge to set while making cheesecake.

      No-bake Pumpkin Spice Cheesecake

      1. Place chocolate in a heat-proof bowl, hang it over a pot of bowling water, do not let it touch the water. Stir until it's completely melted. Set aside to cool to room temperature before use.
      2. Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency.
      3. In a large mixing bowl, whip room temperature butter until it's fluffy.
      4. Check that the cream cheese cheese is no longer hot, add to butter and whip together until just incorporated.
      5. Add the remaining ingredients into the butter-cream cheese mixture. Gently fold together until homogenous.

      Assembly

      1. Evenly distribute pumpkin cheesecake into each cavity of the cupcake tray filled with graham cookie crust.
      2. Place in the freezer for 15 minutes to set. (The liners will end up sticking to the tray.)
      3. Place tray in the fridge for 15 minutes before attempting to remove from baking tray. (For the best no-bake cheesecake texture, chill in the fridge for a minimum of one hour.)
      4. Gently pry out cheesecake from tray with a butter knife. Remove liners. Immediately before serving, top with whipped cream and a light dusting of cinnamon.
      5. No-bake pumpkin cheesecakes should be kept in the fridge in an air-tight container. It can be enjoyed for up to 3 days without change in texture or freshness. Enjoy!

      Notes

      1. Graham cookie crumbs can be made by crushing graham crackers in a Ziploc bag with a dough roller.

      2. Use canned pumpkin labelled 100% pumpkin puree, not pumpkin pie filling.

      Recommended Products

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      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: american / Category: No-Bake Desserts

      Coffee Cake Roll With Stabilized Kahlúa Whipped Cream

      · 4 Comments

      The fluffiest coffee cake roll baked with a Japanese chiffon cake base. Filled with a unique Kahlúa coffee liqueur infused whipped cream. Perfect for the coffee lover in your life.

      Coffee cake on a long plate with close up shot of cake slices on the bottom.
      [feast_advanced_jump_to]

      Caffeinated Gifts are the Best

      The development of this coffee cake roll recipe came about after many reader's requests to adapt the popular fluffy chocolate cake roll and vanilla cake roll with coffee. I finally found the catalyst to do so when a girlfriend's birthday came around and I wanted to gift her a cake. She had her hands full with mommy duties and I thought a nice caffeinated treat would really brighten her day and indeed she said it was just what she needed. I hope you enjoy it too! 

      Why You'll Love This Coffee Cake Roll

      • Based on the other cakes in my tried tested and true Swiss cake roll collection.
      • Uses a Japanese-style chiffon cake as base so it's super fluffy and airy.
      • Both the cake and cream are infused with coffee making it extra flavorful.
      • Coffee cream is infused with Kahlúa coffee liqueur for extra depth of flavor.
      • Coffee cream is stabilized, preventing the roll from sagging and makes it sturdy for piping.

      How to Prepare Ingredients & Substitutions

      Dry Ingredients

      • Cake flour - a low protein flour which will help make this cookie softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
      • Instant coffee powder - I chose to use a medium-roast instant coffee powder instead of espresso powder because it's easy to find at every grocery store. Espresso powder is more concentrated and can be substituted with half the amount the recipe calls for.
      • Baking powder - it acts as a leavening agent in case there is any weaknesses in the meringue. It can be skipped if you don't have any and you're careful with the meringue preparation.
      • Sea salt - use half the amount if using table salt.

      Wet Ingredients

      • Whole fat milk
      • Vegetable oil - neutral tasting canola, grapeseed, avocado oils are all good choices.
      • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture.
      • Egg yolks
      • Vanilla extract - rounds out all the flavors in the cake.

      Meringue

      • Egg whites - from large eggs. Egg whites whip better at room temperature so keep it out on the counter for about half hour before whipping.
      • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
      • Granulated sugar

      Coffee Whipped Cream

      • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Even with just a small percentage change, heavy cream yields a more stable whipped cream and is preferable in this recipe due to the addition of coffee and Kahlúa.
      • Kahlúa - can be replaced with another coffee liqueur like Baileys. It can be skipped as well.
      • Instant Coffee Powder
      • Unflavored gelatin powder - when added to the cream, it creates a super stable whipped cream that will prevent the cake from sagging.

      Tips For Baking a Great Cake Roll

      • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
      • Carefully separate the egg whites and yolks. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
      • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
      • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
      • Rap the tray a few times on the counter to get rid of large air pockets.
      • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
      • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
      • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
      • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold.
      • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
      • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.
      Side shot of coffee cake showing a smooth crumb exposed exterior of the dessert.

      Step By Step

      Mix the Batter

      Line a 8 X 12" rectangular cake pan with parchment paper. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).

      In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add all the "wet" ingredients. Combine until just incorporated, do not over mix as it will result in a tough cake. Set aside.

      instant coffee mixed with eggs in bowl

      Make the Meringue

      In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.

      Increase speed to med-high, whip until stiff peaks. You've now made a meringue. Gently fold 1/3 of the meringue into the coffee-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

      ingredients for cake roll being mixed and poured into a pan lined with parchment paper

      Bake and First Roll for Muscle Memory

      Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min.

      Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min. Place a new piece of parchment paper on top of the cake. Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.

      removing parchment paper from a cake roll base straight out of the oven

      Let it cool in this wrapped condition while making the Kahlúa Coffee Whipped Cream.

      a side view of a rolled cake base with parchment paper

      Prepare Cream and Gelatin for Kahlúa Whipped Cream

      In a mixing bowl, add cream, instant coffee powder and Kahlúa. Add coffee to taste, up to 2 tsp. Stir gently until coffee is dissolved. Place in the fridge to chill for a minimum of 2 hours. It's important for these ingredients to be completely chilled before whipping. Place beaters in fridge to chill, it will help the cream whip more efficiently.

      Once the coffee cream is completely chilled, place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

      adding kahlua liqueur into the coffee cream mix

      Start Whipping

      Immediately start whipping the coffee cream mixture on medium speed. Once the bubbles have decreased in size and the mixture is gaining volume, add the sugar.

      Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip. Increase speed to medium-high. Stop beating once the cream turns stiff. Do not over whip. Use cream to assemble the cooled cake immediately.

      whisking coffee cream together in a clear bowl

      Assemble and Roll

      Gently unwrap rolled cake and spread an even layer of coffee cream on it. Reserve 1/5 of the cream for decorating the top. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.

      Wrap with plastic wrap or a new piece of parchment paper and place in refrigerator to set before cutting. Unwrap assembled cake. If desired, pipe swirls of coffee cream onto the top of the cake and decorate with chocolate or sprinkles. Before serving, cut off sides for a cleaner presentation. Coffee cake roll can be kept in the fridge in an air tight container for 2-3 days.

      adding coffee cream to the cake roll
      Coffee cake with Kaluha cream on a long white plate.

      How to Make Swiss Cake Roll Look Neat and Round

      To prevent the cake roll from sagging, stabilization of the cream filling is key. After that, employing an extra rolling technique with plastic wrap will further guide the cake towards a round shape. After assembling the cake with the Kahlúa coffee cream, wrap the assembled cake in plastic wrap. Once it's secured inside the first piece of plastic, place it on a new piece of plastic and start wrapping it again while gently rolling it away from you, making sure you are creating a log shape at the same time. Just use gentle pressure, we don't want to squish the fluffy cake base! Allow the assembled cake to firm up in the fridge for several hours before serving. Doing the above steps will give you a beautiful round cake log at home.

      Recipe

      Yield: 8 slices

      Chiffon Coffee Cake Roll with Kahlúa Whipped Cream

      Coffee cake roll filled with Kaluha cream with some slices in the background.

      The fluffiest coffee cake roll baked with a Japanese chiffon cake base. Filled with a unique Kahlúa coffee liqueur infused whipped cream. Perfect for the coffee lover in your life.

      Prep Time 45 minutes
      Cook Time 15 minutes
      Additional Time 1 hour
      Total Time 2 hours

      Ingredients

      Dry Mix

      • 45 grams cake flour (Note 2)
      • 2.5 tsp instant coffee powder (Note 3)
      • 1 tsp baking powder
      • 1/4 tsp sea salt

      Wet Mix

      • 50 ml whole fat milk
      • 40 ml vegetable oil (Note 4)
      • 30 grams granulated sugar
      • 3 egg yolks
      • 1/4 tsp vanilla extract

      Meringue

      • 4 egg whites, room temperature
      • 50 grams granulated sugar
      • 1/4 tsp cream of tartar (Note 5)

      Kahlúa Coffee Whipped Cream

      • 1 1/2 cup heavy cream (36% M.F.) (Note 6)
      • 32 grams granulated sugar
      • 1 tsp instant coffee powder, or to taste
      • 2 tsp Kahlúa (or coffee liqueur)
      • 1 1/2 tsp unflavored gelatin powder
      • 5 tsp water

      Instructions

        Fluffy Chiffon Coffee Cake

        1. Line a 8 X 12" rectangular cake pan with parchment paper.
        2. Preheat oven to 325 F.
        3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).
        4. In a large mixing bowl, sift in dry mix. Stir to combine.
        5. Create a well in the center. Inside it, add all the "wet" ingredients.
        6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set aside.
        7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
        8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
        9. Increase speed to med-high, whip until stiff peaks. (Note 5) You've now made a meringue.
        10. Gently fold 1/3 of the meringue into the coffee-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
        11. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
        12. Tap the pan on the counter to release large air pockets.
        13. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
        14. Let cool in pan for 5 min.
        15. Place cooling rack over cake pan.
        16. Flip cake over onto the rack, gently remove paper.
        17. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.
        18. Place a new piece of parchment paper on top of the cake.
        19. Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.
        20. Let it cool in this wrapped condition while making the Kahlúa Coffee Whipped Cream.

        Stabilized Coffee Whipped Cream

        1. In a mixing bowl, add cream, instant coffee powder and Kahlúa. Add coffee to taste, up to 2 tsp. Stir gently until coffee is dissolved. Place in the fridge to chill for a minimum of 2 hours. It's important for these ingredients to be completely chilled before whipping.
        2. Place beaters in fridge to chill, it will help the cream whip more efficiently.
        3. When coffee cream is completely chilled, place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
        4. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
        5. Immediately start whipping the coffee cream mixture on medium.
        6. Once the bubbles have decreased in size and the mixture is gaining volume, add the sugar.
        7. Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip.
        8. Increase speed to medium-high. Stop beating once the cream turns stiff (Note 7). Do not over whip.
        9. Use cream to assemble the cooled cake immediately.

        Assembly

        1. Gently unwrap rolled cake and spread an even layer of coffee cream on it. Reserve 1/5 of the cream for decorating the top. (Note 8)
        2. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
        3. Wrap with plastic wrap or a new piece of parchment paper and place in refrigerator to set before cutting.
        4. Unwrap assembled cake. If desired, pipe swirls of coffee cream onto the top of the cake and decorate with chocolate or sprinkles.
        5. Before serving, cut off sides for a cleaner presentation. Coffee cake roll can be kept in the fridge in an air tight container for 2-3 days.

      Notes

      1. Some ingredients are repeated, use them in the same order as outlined in instructions.

      2. Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.

      3. Med-roast instant coffee granules were used here but it was pounded down to a fine powder and then measured.

      4. Neutral oil choices: canola, grapeseed, avocado

      5. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.

      6. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.

      7. Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

      8. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about 1/2" is recommended, with a bit more on the edge that will be rolled first.

      Nutrition Information

      Yield

      8

      Serving Size

      1
      Amount Per Serving Calories 295Total Fat 23gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 10gCholesterol 120mgSodium 180mgCarbohydrates 18gFiber 0gSugar 13gProtein 5g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: japanese / Category: Cakes

      Real Chocolate Whipped Cream Frosting - Only 2 Ingredients

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      Easy chocolate whipped cream frosting made with only real chocolate and cream. It's delicious, rich and pipeable. Perfectly stabilized for cupcakes, layered cakes, cake rolls and desserts.

      Chocolate whipped cream frosting two ingredient cupcake with rainbow sprinkles on top
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      This chocolate whipped cream is my go-to frosting for cupcakes and cakes. Mainly because it is absolutely rich and decadent, and surprisingly easy to put together with only 2 ingredients! Many chocolate whipped cream frostings are made with cocoa powder and sugar but I prefer using real chocolate because it is so much richer and complex. Even if your cupcake or cake base is super simple, this delicious and creamy frosting will bring your dessert or boxed cake mix to the next level. Structurally, it's very stable so it can be used between cake layers and Swiss rolls like this Japanese Chocolate Cake Roll without deflating.

      Why This Recipe is So Good!

      • Real Chocolate-y with a nice finish. Doesn't use cocoa powder or powdered sugar that can sometimes leave an unappetizing aftertaste.
      • Easy to make with simple steps.
      • Only 2 ingredients needed.
      • Pipeable frosting that can be used to decorate cupcakes and cakes.
      • Sturdy filling for layered cakes & cake rolls without need for stabilization.
      • Adaptable for use with liqueurs and other flavors.

      Ingredients & Substitutions

      • Heavy Cream: Heavy cream has a milk fat content between 35-38%, this will be denoted on the carton with something like "M.F. 36%". Heavy cream can usually be found in well-stocked grocery stores and gourmet grocers. If you cannot find heavy cream, it can be substituted with whipping cream which has a milk fat content between 30-35%. Even though they differ by only a few percent, heavy cream will produce a whipped cream that is extra stable compared to using whipping cream (but whipping cream will work just fine too). Heavy cream cannot be substituted with half&half or milk as they do not contain enough fat for the cream to remain stable. Make sure the cream has not been frozen prior to whipping.
      • Semi-sweet or Bitter-sweet Chocolate Couverture Blocks or Callets  - Use either semi-sweet or bitter-sweet chocolate depending on desired taste and appropriate flavor pairing. Read explanation below on what is couverture chocolate and why it is recommended over chocolate chips. Regular chocolate chips can be used in this recipe but couverture is ideal.
      • Optional: Vanilla Extract - Depending on your brand of chocolate, you can add vanilla extract according to your own tastes to round out the flavors. Stir in 1/8 tsp at a time to the melted chocolate cream mixture and taste as you go along. I don't add it to mine as I find it unnecessary with the ingredients I'm using.

      Why Use Couverture Chocolate in Whipped Cream Frosting Instead of Chocolate Chips

      Since chocolate is an integral component in the structure and taste of this simple 2-ingredient frosting, it's important to focus on using the best possible ingredients like couverture chocolate. Couverture Chocolate  is a higher class of chocolate containing a higher percentage of cocoa butter than compound eating chocolate, giving baked goods a more complex flavor and better texture. You can find good quality brands (ex. Callebaut, Valrhona, Guittard, Ghiradelli) at gourmet food shops or online. The brands at your local grocery store usually label this class of chocolate as "baking chocolate". Some brands may even have a distinction between semi-sweet and bitter-sweet with the former being a little bit sweeter. If the brand you are using does not have this distinction, it may simply be denoted by the term "dark chocolate."

      Close up of chocolate whipped cream on a cupcake topped with sprinkles.

      Chocolate Callets Vs. Chips

      Callets are small bits of chocolate that are made for melting into recipes while chips are chocolate bits formulated for folding into baked goods without melting. Chips are great for using in recipes like chocolate chip cookies because they continue to retain their shape in the finished cookie after its baked. However, they contain stabilizers that helps make this possible so it's best to use chocolate couverture callets (or blocks) in this recipe to maintain the integrity of the structure.

      Why Is My Frosting Not Firming Up?

      Whipped cream is reliant on very cold ingredients to whip up properly. Make sure the melted chocolate/cream mixture is cold and firm before whipping. Chilling time usually takes 1-2 hours. Chilling the beaters beforehand and putting the mixing bowl over a bed of ice while whipping will also help to keep things nice and cool during the whipping process. If you find that the mixture is not firming up, you can place the mixture back into the fridge to chill before whipping again. If it looks like it has started to separate, just re-melt it using the same cooking process and chill again before attempting again.

      Also, check that you are using the right ingredients like heavy cream with 35%+ milk fat content (or whipping cream with at least 30% M.F.) and chocolate couverture or "baking chocolate".

      Chocolate whipped cream on cupcakes that are perched on a wooden serving board.

      Tips for the Best Chocolate Whipped Cream

      • Chill melted chocolate/cream mixture sufficiently before whipping. It should be firm and cold after 1-2 hours in the fridge.
      • Chill beaters beforehand and place the mixing bowl over a bed of ice to keep everything cold while whipping.
      • Use the right ingredients: heavy cream with 35%+ M.F. (or whipping cream 30%+ M.F.) and chocolate couverture or baking chocolate.
      • Whip the mixture on medium speed then quickly increase to high in order to build volume without heating the mixture up with friction.
      • Be careful not to overwhip mixture as it can separate.
      • Use frosting immediately to frost cakes or pipe onto cupcakes.
      • For a soft fluffy texture, bring desserts topped with chocolate whipped cream back to room temperature before serving, about 10 minutes.

      How to Adapt Chocolate Whipped Cream Frosting

      This chocolate whipped cream frosting can be adapted with a little bit of experimentation in your home kitchen. There are several ways to do this:

      • Extract - adding a few drops of extract is the easiest way to add flavor to this chocolate whipped cream. This method allows for the addition of more extract if a more potent flavor is desired. Add it into the melted/cream mixture and stir. Just add more extract to taste as you go along. Flavor ideas: almond, peppermint, vanilla, coffee, liqueurs.
      • Cream infusion - infusing flavors into the cream is another way to change up the flavor. Be prepared to prepare this the night before. To use this method, you may need to heat up the cream with the new additive like tea leaves, coffee, etc. to bring out the flavors. Then you will need to allow time for the mixture to chill in the fridge, cold enough to be whip-able.
      • Dry ingredients - folding chopped up dry ingredients into the whipped cream at the end can help boost the flavors without changing the consistency of the whipped frosting. Flavor ideas include: nuts, dried fruits, orange zests.

      How to Store Chocolate Frosting

      It's best to use this frosting immediately to assemble cakes and pipe onto cupcakes. It will become firmer once it is completely chilled, making it harder to transfer into piping bags and pipe into designs. If you do end up over-chilling the frosting, take it out of the fridge and let it sit at room temperature until it is a bit more pliable and then whip it up to a fluffy consistency again. Do not overwhip it. To store unused frosting, keep in an air-tight container for up to 3-4 days for maximum freshness.

      HEADS UP: Try the following recipe if you like a white vanilla version of a sturdy stabilized whipped cream or stabilized mascarpone whipped cream.

      Step By Step

      In a heat-proof mixing bowl, place chocolate and cream. Bring a pot of water to a boil, hang bowl over top, be careful to not let the boiling water touch the bowl. Let the cream and chocolate warm up, stirring occasionally.

      Cream mixed into a clear bowl of chocolate callets

      Once the chocolate is fully melted, remove it from the heat. If desired, add vanilla extract to taste.

      Chocolate cream mix in a bowl over a heated pan on the stove

      Let cool on the counter and place a piece of plastic wrap on top to prevent a skin from forming. Place in the fridge to chill along with the beaters. Around 1-2 hours.

      Plastic wrap being removed from the surface of chocolate frosting inside a clear bowl

      Once the mixture is cold and firm, whip it on medium and quickly increasing to high. Once the chocolate cream is light and fluffy, use it immediately to assemble desserts or frost cupcakes.

      Chocolate frosting being piped onto the top of a chocolate cupcake

      Recipe

      Yield: Frosts 12 cupcakes or Fills & Decorates 1 Cake Roll

      Real Chocolate Whipped Cream - 2 Ingredient Frosting

      Cupcakes topped with chocolate whipped cream piped into swirls viewed from top down.

      Easy chocolate whipped cream frosting made with only real chocolate and cream. It's, delicious, rich and pipeable. Perfectly stable for frosting cupcakes, layered cakes, cake rolls and desserts.

      Prep Time 10 minutes
      Cook Time 5 minutes
      Chill Time 2 hours
      Total Time 2 hours 15 minutes

      Ingredients

      • 2 cups heavy cream (Note 1)
      • 200 grams couverture chocolate or baking chocolate (Note 2)
      • Optional: Vanilla extract

      Instructions

      1. In a heat-proof mixing bowl, place chocolate and cream.
      2. Bring a pot of water to a boil, hang bowl over top, be careful to not let the boiling water touch the bowl.
      3. Let the cream and chocolate warm up, stirring occasionally.
      4. Once the chocolate is fully melted, remove it from the heat. If desired, add vanilla extract to taste.
      5. Let cool on the counter and place a piece of plastic wrap on top to prevent a skin from forming.
      6. Place in the fridge to chill along with the beaters. Around 1-2 hours.
      7. Once the mixture is cold and firm, whip it on medium and quickly increasing to high.
      8. Once the chocolate cream is light and fluffy, use it immediately to assemble desserts or frost cupcakes.
      9. For maximum freshness, consume within 3-4 days. Keep in the fridge. For a soft creamy texture, let it come to room temperature before serving, about 10 minutes.

      Notes

      Note 1. Heavy cream has a milk fat content of 35%+ milk fat, it is preferable for a more stable frosting but can be substituted with whipping cream with 30%+ M.F.

      Note 2. Use semi-sweet or bitter-sweet depending on your preference. Some brands may not have a distinction between the two and it is simply denoted as "dark chocolate".

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      12

      Serving Size

      1
      Amount Per Serving Calories 242Total Fat 21gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 6gCholesterol 49mgSodium 25mgCarbohydrates 12gFiber 1gSugar 10gProtein 3g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: amercian / Category: No-Bake Desserts

      Coffee Jello - No Bake Japanese Dessert

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      Coffee jelly is an easy no-bake Japanese dessert that is refreshing and energizing. Perfect for parties or after dinner.

      Three coffee and milk jelly desserts topped with whipped cream and a cherry inside of individual crystal glasses on a brown woven placemat.

      When I lived in Japan Coffee jelly was one of my favorite after dinner desserts from the restaurants we would frequent with my host family. I remember it being served in beautiful glass sundae cups and was very refreshing. It had a nice sweet coffee flavor and a bouncy texture, topped with a splash of cream - Delicious! I hope you enjoy my recreation of this easy and tasty dessert.

      Why You'll Love This Recipe

      • Delicious & Refreshing - the delicious combo of coffee and cream with a bouncy Jello texture.
      • Easy No-Bake - prepare it in minutes and just let it set. A truly no-fail dessert!
      • No-Fuss Party Dessert - make it in mini cups, decorate with pretty toppings to impress your guests.
      • Year-Round Ingredients - made with year round ingredients available at every grocery store.
      • Perfect for Coffee Lovers - instead of fussing with after dinner coffee, serve this ready-made coffee dessert with milk/cream already set inside the dessert!
      Coffee jelly ingredients laid out on a counter.
      Milk jelly ingredients laid out on the counter.

      Ingredients & Substitutions

      • Gelatin powder, unflavored: I use the standard KNOX gelatin powder which can be found at most stores. If subbing with gelatin sheets, use 5 1/2 sheets (3x5 inch sheets) for the coffee mixture and 2 sheets for the milk mixture.
      • Granulated sugar: this can be increased or decreased to taste.
      • Instant coffee: How much instant coffee to be used will depend on your particular brand and according to your own preferences. Taste it as you go along. Brewed coffee can be used in the same amount as the water. Place in the pot along with sugar and heat until sugar has dissolved. I used this brand of instant coffee.
      • Half & Half: As the name suggests, it is a blend of 50% milk and 50% cream so it can be substituted with those respective ingredients. Milk on its own can be used but the higher milk fat in cream will help add richness to this refreshing dessert.
      • Optional toppings: Whipped cream, mint leaves, coffee beans, fresh fruit.
      Close up view of a dessert topped with whipped cream and a dark red cherry.

      Step-By-Step

      To Make Coffee Jelly: Refrigerate cups. This will help the jelly set faster. Place the first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes. TIP: do not dump in the powder as a pile as the center won't become hydrated with water. In a medium pot, bring the second set of water and sugar to a boil until sugar is dissolved. Turn off heat. Stir in instant coffee to taste. Some brands may require more or less.

      Instant coffee poured into a pot of water.

      If needed, strain the mixture to rid of any coffee bits. Stir in bloomed gelatin until fully dissolved. With a small ladle, carefully transfer half of the coffee mixture evenly into the cups, filling it 1/3 of the way. Reserve the other half of the mixture at room temperature for later. Place filled cups in the fridge to set. About 30 minutes to an hour.

      Three chilled glasses standing in front of a pot with a measuring spoon being poured into it.

      To Make Milk Jelly: Place first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes. In a medium pot, heat the half & half and sugar until steam and bubbles appear on the side and the sugar is dissolved. Do not boil. Turn off heat. Stir in bloomed gelatin, continue stirring until fully dissolved. Set aside to cool.

      A pot of white cream being mixed.

      Check to see if the chilled coffee jelly has set. Once the milk mixture has cooled, carefully divide it into the cups evenly. Place filled cups in the fridge to set. About 30 minutes to an hour. Once milk jelly has set, divide remaining coffee mixture into the cups evenly. Place in fridge to set one last time. For the best results, refrigerate for a minimum of 8 hours.

      Layering of the coffee and cream into the crystal stem glass.
      Garnishing the top of the coffee jelly dessert with whipped cream and a cherry.
      Three glass stems filled with coffee jelly, milk jelly and whipped cream.

      Tips for Working with Gelatin

      • Sprinkle to bloom. Sprinkling the gelatin powder onto cool water in a vessel with a large surface area will help hydrate the gelatin before use. Do not dump it into the water in a pile as the water won't be able to reach the center.
      • Do not boil gelatin as it will lose its efficacy. In this recipe, we add it to the pot of hot coffee and milk to dissolve but it does not come to a boil. If it cannot be fully dissolved, place the mixture into a heat-proof bowl over a pot of boiling water and stir until it fully dissolves, being careful not to boil it.
      • Chilling the cup or mold you plan to use will help the mixture set more quickly.
      • When filling the cups, do not pour a hot mixture onto an already set layer of jelly as it will melt it.
      • To further cool the mixture before pouring, place the mixture over a bowl of ice.
      • Let each layer set in the fridge before pouring the next layer. It will take about 30 minutes to 1 hour. Chill the entire dessert for a minimum of 4 hours for the most desirable texture.
      Top down view of coffee jelly in glasses.

      How To Serve and Store Coffee Jelly

      There are so many creative ways to serve coffee jelly for eating at home or at a party. This coffee jelly recipe is firm enough that you can make it it in a large tray which you can unmold and cut into cubes. With the cubes, you can place them in a glass and add coffee or latte for a delicious caffeinated drink. Alternatively, you can make them in little individual cups and decorate with your favorite toppings like whipped cream, mascarpone whipped cream, chocolate whipped cream, mint leaves, coffee bean, fresh fruit or simply with a splash of cream. It's so easy to dress up this dessert for a special occasion.

      Keep coffee jelly covered in the fridge for up to 4-5 days. Do not add any toppings until you are ready to serve the dessert. It cannot be frozen and thawed as the texture will change dramatically but it can be consumed frozen if desired.

      Other Japanese Style Desserts You'll Love

      Three coffee jelly desserts in crystal stemware on a white quartz countertop.
      Yield: 6 cups

      Coffee Jello - No Bake Japanese Dessert

      Coffee Jello - No Bake Japanese Dessert

      Coffee jelly is an easy no-bake dessert that is refreshing and energizing. Perfect for parties or after dinner.

      Prep Time 15 minutes
      Cook Time 15 minutes
      Set Time 4 hours
      Total Time 4 hours 30 minutes

      Ingredients

      Coffee Jelly

      • 4 tbsp water
      • 1 tbsp unflavored gelatin powder
      • 1 1/2 cups water
      • 50 grams granulated sugar
      • 4 tsp instant coffee, or to taste

      Milk Jelly

      • 5 tsp water
      • 1 1/4 tsp unflavored gelatin powder
      • 1 cup half & half (note 2)
      • 25 grams granulated sugar

      Optional Toppings

      • Whipped cream
      • Mint leaves
      • Coffee beans
      • Fresh Fruit

      Instructions

      Coffee Jelly

      1. Refrigerate cups. This will help the jelly set faster.
      2. Place first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes. (Note 3)
      3. In a medium pot, bring the second set of water and sugar to a boil until sugar is dissolved. Turn off heat.
      4. Stir in instant coffee to taste. Some brands may require more or less. If needed, strain the mixture to rid of any coffee bits.
      5. Stir in bloomed gelatin until fully dissolved.
      6. With a small ladle, carefully transfer half of the coffee mixture evenly into the cups, filling it 1/3 of the way. Reserve the other half of the mixture at room temperature for later. (Note 4)
      7. Place filled cups in the fridge to set. About 30 minutes to an hour.

      Milk Jelly

      1. Place first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes.
      2. In a medium pot, heat the half & half and sugar until steam and bubbles appear on the side and the sugar is dissolved. Do not boil. Turn off heat.
      3. Stir in bloomed gelatin, continue stirring until fully dissolved. Set aside to cool.
      4. Check to see if the chilled coffee jelly has set.
      5. Once the milk mixture has cooled, carefully divide it into the cups evenly.
      6. Place filled cups in the fridge to set. About 30 minutes to an hour.
      7. Once milk jelly has set, divide remaining coffee mixture into the cups evenly. Place in fridge to set one last time. For the best results, refrigerate for a minimum of 4 hours.


      Optional Toppings

      1. If desired, top with whipped cream, mint leaves, coffee beans, fresh fruit of more half&half.

      Notes

      1. Some ingredients are repeated. Use them in the order listed in instructions.

      2. Half and half can be substituted with half cream and half milk.

      3. Take care not to dump the powder in one place so each granule can be hydrated with the water. Using a bigger bowl with a larger surface area helps.

      4. If working on a cold day, gelatin might set quicker. If the last set of coffee mixture starts to coagulate before it can be poured, transfer it to a heat-proof bowl and stir it over a pot of boiling water until it is at a pourable consistency again. Do not let it boil or come in contact with the boiling water.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      6

      Serving Size

      1
      Amount Per Serving Calories 136Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 175mgCarbohydrates 21gFiber 2gSugar 14gProtein 4g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: japanese / Category: Sweets

      Japanese Carrot Cake Roll with Stabilized Mascarpone Cream

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      The fluffiest carrot cake roll made in the Japanese-style using a light and airy chiffon cake base and semi-sweet stabilized mascarpone whipped cream. So unique and delicious!

      A carrot roll cake with cream and small fondant carrots sitting on a wooden cutting board.
      [feast_advanced_jump_to]

      What Does Carrot Cake Taste Like?

      Traditional carrot cakes are usually denser, richer cakes that are made with grated carrots. Besides the carrot flavor, it can also have flavors of spice (ex. cinnamon, ginger, nutmeg, cloves) and nuts (ex. pecans, walnuts), depending on the recipe. Sometimes, other ingredients like shredded coconut, raisins and pineapples are added as a natural sweetener.

      Carrot cakes are so delicious and are such a great dessert choice for both Easter and Fall with all those warm spices and all. I decided to use the classic flavor profile of the carrot spice cake to create a delicious Japanese-style chiffon swiss roll to add to my cake roll collection. Many of you have found great success with the tried and tested recipes in this collection (Matcha Cake Roll, Chocolate Cake Roll, Strawberry Cake Roll, Coffee Cake Roll) so I'm happy to have this new version for you in time for the upcoming Fall season.

      Close up of mascarpone cream piped into a swirl topped with fondant carrots on top of the carrot cake.

      Why You'll Love This Recipe

      • Light & Fluffy - this carrot cake roll uses a chiffon cake as the base so it's super light and airy.
      • Semi-sweet - made in the Asian dessert style, both the mascarpone filling and the cake is not too sweet.
      • Simple Ingredients - this recipe uses common ingredients that are available year round at every grocery store.
      • Pipeable Whipped Cream - unlike regular un-stabilized whipped cream, the stabilized mascarpone whipped cream in this recipe is sturdy enough for use in cake rolls without drooping and for piping designs.
      • Carrot and spice - a delicious combo that is perfect for Easter celebrations or the Fall season.
      Ingredients for fall spice swiss roll cake.
      Dry Ingredients for Carrot Cake Roll
      Wet ingredients for carrot cake in their respective vessels.
      Wet Ingredients for Carrot Cake Roll
      Ingredients for fluffy carrot cake.
      Meringue Ingredients for Carrot Cake Roll
      Mascarpone whipped cream ingredients on the counter.
      Stabilized Mascarpone Whipped Cream Ingredients

      Ingredients & Substitutions

      Dry Ingredients

      • Cake Flour - cake flour is a low protein flour which will help make this pound cake lighter and softer than if using all purpose flour. You can also use "cake & pastry flour" which many stores sell, This is a blend of both flours with a lower protein than AP. It's ok to use AP flour if that is all you have.
      • Baking powder - it acts as a leavening agent in case there is any weaknesses in the meringue.
      • Ground cinnamon, nutmeg - nutmeg can be substituted with ground ginger or more cinnamon.
      • Sea salt - use half the amount if using table salt.

      "Wet" Ingredients

      • Carrots, finely pulverized - be careful not to over-pulverize resulting in too much juices being released from the carrots.
      • Coconut shreds (fine), unsweetened - chiffon cakes are known to be soft and fluffy so finely shredded coconut is better than medium. This can be substituted with finely chopped pecans if you do not like the taste of coconut.
      • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture.
      • Neutral Vegetable oil - canola, grapeseed, avocado are all good choices.
      • Orange juice
      • Orange zest - adds an extra dimension to the overall taste of the carrot cake. 2 tsp of zest is roughly around half an orange.
      • Vanilla extract - rounds out all the flavors in the cake.

      Meringue

      • Egg whites - fresh egg whites, large size. Preferably at room temperature.
      • Granulated sugar - use only granulated sugar, powdered sugar does not work for whipping meringue.
      • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
      • Optional: Raisins and/or chopped pecans

      Mascarpone Whipped Cream

      • Mascarpone cheese - it can usually found in the "gourmet" cheese section of the grocery store by the deli, sometimes away from where the regular cheese and yogurts are kept. The Tre Stelle brand was used in this recipe. More about this triple-creme cheese in this dedicated post: Stabilized Mascarpone Whipped Cream.
      • Granulated sugar
      • Heavy cream 36% M.F. - has a milk fat content of at least 36%. It can be substituted with whipping cream (with minimum 30% milk fat) but heavy cream will produce an even more sturdy frosting. It needs to be completely chilled before whipping or else it won't whip up.
      • Vanilla extract
      • Gelatin powder, unflavored - the Knox brand was used in this recipe. It can usually be found in the baking aisle by the yeast.

      Step-By-Step

      To make the carrot cake: Line a 8 X 12" rectangular cake pan with parchment paper. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar). In a large mixing bowl, sift in dry mix. Stir to combine.

      Sifting flour into a bowl.

      Create a well in the center. Inside it, add all the "wet" ingredients. Combine until just incorporated, do not over mix as it will result in a tough cake, set aside.

      Whisk mixing carrot cake batter in a big bowl.

      In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.

      Egg whites being whipped in a mixer.

      Increase speed to med-high, whip until stiff peaks. You've now made a meringue.

      A close up of white stiff peaked stage meringue on a whisk.
      Stiff peak stage is characterized by a point in the meringue that doesn't droop on itself when the whisk is pulled out.

      Gently fold 1/3 of the meringue into the carrot-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets.

      Carrot flour mixture being spread into a parchment paper lined pan.

      Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan.

      A cake in a baking pan sitting inside an oven on a metal rack.

      Flip cake over onto the rack, gently remove paper. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min. Place a new piece of parchment paper on top of the cake.

      Parchment paper being removed from the bottom of the cake on a cooling rack.

      Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling. Let it cool in this wrapped condition while making the mascarpone cream.

      The flat layer of cake being rolled into a roll with parchment paper.

      To make the stabilized mascarpone cream: Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help the cream whip better. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

      A measuring glass being heated inside of pot half full of water.

      Immediately start beating the mascarpone cheese and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed until it loosens up. Add chilled whipped cream, increase to medium and keep whipping until beater starts leaving tracks inside the cream.

      Whipped cream being poured into the mixer with marscapone cheese, as the mixer continues whipping.

      Check on the gelatin. It should no longer be hot but still runny. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl. Increase speed to medium-high.

      Gelatin is in liquid state in a measuring cup, a hand is pouring liquid gelatin into cream being whipped.

      Stop beating once the cream turns stiff. Do not over whip. Optional: Gently fold raisins or pecans into mascarpone cream. Use cream to assemble the cooled cake immediately.

      Marscapone cheese being mixed with sugar in a mixer.

      Assembly: Gently unwrap rolled cake and spread an even layer of mascarpone cream on it. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself. Wrap with plastic wrap or a new piece of parchment paper and place in refrigerator to set before cutting.

      Marscapone cream spread onto a flat cake and then rolled.

      Unwrap assembled cake. If desired, pipe swirls of mascarpone cream onto the top of the cake and sprinkle with chopped pecans.

      Marscapone cream being piped onto the top of the roll cake sitting on a white cutting board.
      Carrot cake roll on a wooden cutting board with some fondant carrots and mascarpone cream piped on the top.

      Tips for Baking the Fluffiest Carrot Chiffon Cake

      • Use cake flour instead of AP flour.
      • Always sift cake flour to prevent clumps.
      • Gently incorporate the dry-mix and wet ingredients together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
      • For the meringue, use room temperature egg whites for better volume.
      • Whip the egg whites in a clean non-plastic bowl free of oil and water.
      • Gently fold the meringue into the carrot cake batter, retaining the air that you've built into the meringue. Do not stir.
      • Use parchment paper to line the cake pan and for rolling. It prevents sticking and tearing of the cake.

      How to Roll Up The Cake Without Cracking

      There are several tricks to rolling up the cake for Swiss cake rolls without it cracking: first roll up the cake on it's own when it is no longer hot but still warm; use parchment paper to roll it to prevent sticking; and let it continue to cool down in this wrapped condition to retain 'muscle memory' until it's time to add the cream. There is no need to roll the cake very tightly, let it be somewhat loose to prevent adding stress to the cake. When it's time to add the cream, unroll it gently and transfer it to another clean piece of parchment paper before adding the cream.

      For this recipe, add a layer of cream about 1/2" thick. Depending on the volume your cream attains once whipped, not all of the cream may be needed. (Tip: I like to add a little bit more cream along the short edge where I begin to roll, it gives it a bit more "cushion" in the beginning to prevent it from cracking.) After that, with one hand, gently push the cake onto itself with the parchment paper and the other hand rested on the cake to stabilize and tuck it in.

      FAQ

      Is carrot cake healthy?

      Carrot cake contains carrots which is a vegetable that is high in fiber and contains important nutrients. Truth be told, if eaten alone, it is quite a healthy food but carrot cake usually contains sugar and fats which may not have any added benefits for your health. Treat it like any other cake and eat in moderation 🙂

      Can I bake this cake in another pan?

      This recipe is meant for baking a cake that is not too tall. You can bake this cake in another pan so long as the batter remains shallow inside the new pan. This peach cake recipe will teach you how to bake this type of cake in another pan size.

      Do I need to add gelatin to stabilize the mascarpone cream?

      Stabilizing the cream will help keep the swiss roll nice and round. I highly recommend it. Many cake roll recipes don't stabilize the whipped cream but this can eventually lead to drooping and sagging, making it less ideal for a beautiful presentation. If you aren't picky on how it looks, you can skip the gelatin, the cake will still taste the same.

      Other Cake Rolls You'll Love

      All of these other cake rolls use a Japanese-style fluffy and light chiffon cake base and have a similar method of preparation. Give them a try too:

      Recipe

      Yield: 8 slices

      Japanese Carrot Cake Roll with Stabilized Mascarpone Cream

      Carrot cake roll on a wooden cutting board flanked by fondant carrots.

      The fluffiest carrot cake roll made in the Japanese-style using a light and airy chiffon cake base and semi-sweet stabilized mascarpone whipped cream. So unique and delicious!

      Prep Time 45 minutes
      Cook Time 15 minutes
      Additional Time 1 hour
      Total Time 2 hours

      Ingredients

      Dry Mix

      • 45 grams cake flour
      • 1 tsp baking powder
      • 1/4 tsp ground cinnamon
      • 1/8 tsp ground nutmeg
      • 1/8 tsp sea salt

      Wet Ingredients

      • 50 grams carrots, pulverized
      • 12 grams unsweetened finely shredded coconut
      • 20 grams sugar
      • 3 egg yolks
      • 40 ml neutral vegetable oil (Note 2)
      • 1 tbsp orange juice
      • 2 tsp orange zest
      • 1/4 tsp vanilla extract

      Meringue

      • 4 egg whites, room temperature
      • 1/4 tsp cream of tartar
      • 50 grams granulated sugar
      • Optional: Raisins and/or toasted chopped pecans

      Stabilized Mascarpone Whipped Cream

      • 115 grams mascarpone cheese
      • 40 grams granulated sugar
      • 1 cup whipping cream (33% M.F.)
      • 1/4 tsp vanilla extract
      • 1 + 1/4 tsp unflavored gelatin powder
      • 5 tsp water

      Instructions

      Carrot Cake

      1. Line a 8 X 12" rectangular cake pan with parchment paper.
      2. Preheat oven to 325 F.
      3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).
      4. In a large mixing bowl, sift in dry mix. Stir to combine.
      5. Create a well in the center. Inside it, add all the "wet" ingredients.
      6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set aside.
      7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
      8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
      9. Increase speed to med-high, whip until stiff peaks. (Note 3) You've now made a meringue.
      10. Gently fold 1/3 of the meringue into the carrot-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
      11. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
      12. Tap the pan on the counter to release large air pockets.
      13. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
      14. Let cool in pan for 5 min.
      15. Place cooling rack over cake pan.
      16. Flip cake over onto the rack, gently remove paper.
      17. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.
      18. Place a new piece of parchment paper on top of the cake.
      19. Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.
      20. Let it cool in this wrapped condition while making the mascarpone cream.


      Stabilized Mascarpone Cream

      1. Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help the cream whip better.
      2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
      3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
      4. Immediately start beating the mascarpone cheese and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed until it loosens up.
      5. Add chilled whipped cream, increase to medium and keep whipping until beater starts leaving tracks inside the cream.
      6. Check on the gelatin. It should no longer be hot but still runny.
      7. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.
      8. Increase speed to medium-high. Add the vanilla extract, stop whipping once the cream turns stiff. Do not over whip.
      9. Optional: Gently fold raisins or pecans into mascarpone cream.
      10. Use cream to assemble the cooled cake immediately.

      Assembly

      1. Gently unwrap rolled cake and spread an even layer of mascarpone cream on it. (Note 4)
      2. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
      3. Wrap with plastic wrap or a new piece of parchment paper and place in refrigerator to set before cutting.
      4. Unwrap assembled cake. If desired, pipe swirls of mascarpone cream onto the top of the cake and sprinkle with chopped pecans.
      5. Before serving, cut off sides for a cleaner presentation. Carrot cake roll can be kept in the fridge in an air tight container for 2-3 days.



        Notes

        1. Some ingredients are repeated, use them in the same order as outlined in instructions.

        2. Neutral oil choices: canola, grapeseed, avocado

        3. Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

        4. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about 1/2" is recommended, with a bit more on the edge that will be rolled first.

        Recommended Products

        As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

        Nutrition Information

        Yield

        8

        Serving Size

        1
        Amount Per Serving Calories 247Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 69mgSodium 136mgCarbohydrates 22gFiber 2gSugar 14gProtein 5g

        This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

        Did you make this recipe? Share your results with me 🙂

        Please leave a comment on the blog or share a photo on Instagram

        © mimi
        Cuisine: japanese / Category: Cakes
        Top view of fully assembled carrot cake with a slice cut out and placed on a small plate.

        Making Macarons Without a Mixer, Scale & Convection Oven

        · 9 Comments

        It's easy to make perfect macarons without a mixer (hand whipped meringue), scale (measurements in cups), cream of tartar & other fancy tools or ingredients. Learn how to whip a perfect meringue for macarons entirely by hand to prevent hollow macarons.

        A hand whipping the meringue by hand.
        [feast_advanced_jump_to]

        Can I Make Macarons without a Mixer?

        Yes! You can definitely make macarons without an electric or stand mixer, fancy tools and ingredients. The meringue for macarons can actually be whipped entirely by hand! I know there seems to be a lot of barriers to entry for making perfect macarons so I wanted to simplify things today and show you how you can make macarons using:

        • No scale
        • No electric mixer
        • No cream of tartar
        • No pre-ground almond flour
        • No piping bags
        • No resting
        • No convection setting in the oven

        The main point of this tutorial is to show that with the right techniques, macarons can be easily made without spending a lot of money on tools and ingredients. I still prefer my original Best Macaron Recipe for its efficiency and consistent results using the proper tools like a kitchen scale. However, I hope this new method will give advanced macaron bakers insight into how you can get better results without having to spend more money on new tools or a new oven. And for those new to macaron baking, I hope it will help you decide what type of tools you should start investing in. Good luck and leave all your questions below in the comments 🙂

        XOXO,
        Mimi

        Ingredients for making macarons on a table.

        Step 1: Carefully Measure Ingredients Without a Scale

        Normally, a scale is the best way to measure ingredients for baking. Precise measurement is key to many recipes so a digital kitchen scale will help provide consistent results. Definitely try to invest in a scale. It's not too expensive and you can use it again for other recipes or for shipping. Having said that, I know many of you have continually asked for a macaron recipe that is measured in cups so here it is. Please carefully measure these ingredients according to the methods below to get as accurate measurement as possible without using a scale.

        Powdered sugar being poured into a measuring cup and then levelled off with a knife.
        • Powdered sugar/ icing sugar - fluff it up before you start scooping. Use a spoon to scoop it into a measuring cup until its full, do not pack it in. Gently level it off with the back of a knife. Note: The type of powdered sugar sold in N. America usually contains a little bit of corn starch as an anti-caking agent.
        • Almond slices - use the same scooping method above. Note: choose almond slices or slivers that are blanched (without the skin).
        • Castor sugar - you can reach directly into the container to scoop the sugar out. Note: castor sugar is also known as fine granulated sugar or berry sugar. It’s a finer granulated sugar that dissolves readily into the meringue making it ideal for macarons, which is heavily dependent on a strong and healthy meringue. If you can’t find castor sugar, you can use regular granulated sugar but if whipping the egg whites completely by hand, it's better to use castor sugar since you won't be able to whip it as easily as an electric mixer. Do not try to pulverize regular granulated sugar in the food processor to make castor sugar, it results in “chopped-up sugar crystals that will not perform well.” (Source: chsugar.com)
        • Egg whites, aged - Separate egg whites while cold and place it in a clean cup. Cover with plastic wrap and poke a few holes on top and place it in the fridge, use at room temperature after 24 hours of aging. Note: egg whites that have been separated and let to “age” in the fridge have more relaxed proteins which makes it easier to whip to volume without overwhipping. It’s recommended for the beginner macaron baker but is not absolutely necessary. Most carton egg whites are not intended for whipping into a meringue, check the back of the carton. A few (but not many) readers have reported success with carton egg whites.
        • Vinegar or fresh lemon juice - Note: this acid is added to the meringue to make it more stable. Normally, cream of tartar is called for in half the amount, it can be found in the baking aisle next to the spices.
        • Gel food color – this is a more potent form of food color that doesn’t add unwanted moisture into the macaron batter. Some brands perform better than others while baking. I prefer this brand for its color stability during baking.

        Step 2: Grind Almonds Into Flour

        Transfer the almond slices and powdered sugar into a food processor and pulse until it becomes fine. Make sure to pulse the two ingredients together to prevent the almonds from becoming butter. Sift the mixture and discard any large pieces that cannot be sifted. If you have a large amount leftover (more than 2 tsp), weigh it and grind more almonds with the already sifted almond/sugar mixture to compensate for that amount.

        Step 3: Whip Meringue By Hand with a Spatula

        Whipping the meringue by hand might seem tiresome but it actually doesn't take much longer than an electric mixer, this was actually the way we made meringue when I was taking pastry classes. Whipping meringue by hand for macarons also has a few benefits too:

        • Lessens the chance of overwhipping resulting in hollow macarons.
        • Keeps it quiet if you're baking at night.
        • Can be done anywhere ex. if you're in a vacation home situation etc.
        • Doesn't require pulling out extra equipment.

        First, make sure the egg whites are at room temperature. Next, wipe down a medium mixing bowl with some vinegar or lemon juice. Place the room temperature aged egg whites inside and start whipping it by hand with a spatula. Watch the accompanying video to see how I whip it. It helps to hold the bowl close to your body with one hand while whipping with the other.

        It takes about 3 minutes to whip it up to a foamy consistency but remember how long it takes you will depend on your own whipping speed, your tools, ingredients etc. Use the appearance to judge whether it's time to move to the next step rather than the duration itself.

        Egg whites being whipped by hand without a mixer.

        Once the whites become foamy with large bubbles present, add the acid (lemon, vinegar or cream of tartar) and keep whipping until the whites become opaque, the bubbles have decreased in size and the whisk start leaving tracks.

        A hand dropping food coloring into a bowl filled with meringue.

        Add the sugar a little at a time. It's important to do this slowly so the sugar can be fully absorbed. Keep whipping. It takes about 6 minutes for the whites to get from foamy to a soft peaks stage. At this time, you can add a few drops of your favorite gel color and keep whipping.

        It takes about another 6 minutes for it to go from soft to stiff peaks. You'll see that once you pull the whisk out, the points in the meringue doesn't droop. You can also test it by turning the bowl upside down, the whites don't slide around in the bowl. In total, it took me 15 minutes to whip it from start to finish. Further reading: How to Whip Perfect Meringue for Macarons

        Close up of stiff peaks in a meringue.

        Step 4: Macaronage and Figure 8 Test

        Next, add the dry ingredients in 3 separate additions, gently fold it into the meringue. Take the spatula and gently go under the mixture, use a sweep down-across-up-and-over motion (like you’re scraping around the bowl towards the middle) while turning the bowl at the same time. Occasionally, cut down through the center of the mixture to incorporate the ingredients in the center. Once its most incorporated, press out some more of the air by pressing the batter against the bowl.

        Test the batter consistency. It should flow like honey, slowly, not too runny and without breaking apart. Here's an in-depth post on How to Macaronage

        Macaron batter being folded inside a bowl.

        Step 5: Piping Batter Without a Piping Bag

        Now transfer the batter into a freezer Ziploc bag. I recommend the freezer kind since it is thicker, providing more control while piping. If you're finding it hard to pipe beautiful round shells, consider using a combination of heavy weight piping bags and a round piping tip. Out of all the macaron making tools you can skip, I would recommend not skipping this one. It is so inexpensive and will really help elevate the appearance of your macarons. I like using the round #10 size because it provides a bit more control than the larger nozzles.

        Holding the bag perfectly straight, pipe the batter onto the parchment paper. If your budget allows, buy a silicone mat, it will make the piped batter look perfectly round. Scroll to step 6 to take a look at the difference between macaron batter I piped using parchment paper and silicone mats.

        Macaron batter being piped onto parchment paper and silicone mats.
        Round macaron template

        Step 6: Rap Tray & No-Resting

        Bang the tray on the counter several times to get rid of the excess bubbles. For the really stubborn ones, just use a toothpick or scribe tool to pop them.

        Next, I'm going to just pop these macarons in the oven right away without resting. The resting period allows for the macarons to develop a thin skin before baking which helps to prevent cracks during baking. I wanted to show you that it's possible to bake macarons directly piping without resting. I should note that this is not due to anything special about my recipe or any recipe that claims to be a no-rest recipe. It really depends on you and your technique.

        If your meringue is strong, you haven't over folded the batter, and you don't live in a humid environment, it's perfectly okay to just pipe regular rounds straight into the oven right after baking. Here's a detailed post on Resting the Macaron Shells. If you're new to macaron baking, it's worth it to rest the macaron shells until a light skin forms so when you touch it, the batter doesn't stick to your fingers. It will act as extra insurance for your macarons.

        bubbles in macaron shells being popped with a toothpick.

        Step 6: Bake Without a Convection Oven

        Bake the macaron shells for 12-14 minutes at 325F on the middle rack, one tray at a time. Remember every oven is different so take a look at this guide for properly using your home oven for baking macarons to help you find optimal setting for baking macarons in your own oven.

        I'm using the regular bake setting without the convection fan for this batch just to show you that it can be baked in a regular oven. (Usually, it's recommended to use turn down the temperature by 25F when using the convection setting since it can get a little hotter.)

        I also like to use rimless pans to allow even air flow to the macaron shells, this one by USA pan conducts heat very well for macarons. Test the doneness by nudging the shell. If it doesn't wiggle, it's done. The pictures below shows the difference between macarons baked on parchment paper and silicone mat.

        Baking macarons inside the oven.
        Macaron shells piped onto parchment paper are less round than the ones on silicone.
        Finished macarons cooling off on the counter.

        Step 7: Fill & Assemble

        Once cooled, fill it with your favorite filling and let it mature in the fridge in an air-tight container for 24 hours before eating. Here is a basic 3-ingredient chocolate macaron filling or you can look for yummy macaron filling ideas here. If you need to make macarons in advance, refer to this post on How to Freeze Macarons and Make in Advance. Enjoy!

        Conclusions

        Whipping up a meringue by hand is a great way for any baker to learn more about the stages of meringue formation and prevent overwhipping of the meringue which can lead to hollow macarons. If you haven't tried making a meringue completely by hand for macarons before, give it a try just once. In the future, you can consider doing a hybrid of the two, let the machine do most of the mixing and then whip the rest by hand. (But remember to start off on a slow whipping speed first to help with building stability. Here's more on How to Prevent Hollow Macarons)

        The supplies I would highly recommend investing in first would be the scale and round piping tip. Later on you can consider investing in a silicone mat and a rimless baking sheet.

        Assembling the macaron shells with macaron filling.
        Macarons made without mixer displayed inside a gift box.

        Recipe

        Yield: 18 Macarons

        Making macarons without a scale, mixer, resting & fancy tools.

        meringue whipped to stiff peaks by hand

        Macaron recipe measured in cups and made without a mixer, scale, cream of tartar and other fancy tools or ingredients.

        Prep Time 1 hour
        Cook Time 15 minutes
        Additional Time 30 minutes
        Total Time 1 hour 45 minutes

        Ingredients

        Macaron Ingredients

        • 1/2 + 1/4 cup almond slices (78 grams)
        • 1/2 cup + 2 tbsp powdered sugar (78 grams)
        • 3 tbsp + 1 tsp + 1/2 tsp castor sugar* (55 grams)
        • 2 egg whites, aged, room temperature*
        • 1/4 tsp vinegar or lemon juice*
        • GEL color of your choice*

        Supplies

        • Measuring cups and spoons
        • 2 very clean and dry mixing bowls
        • Sifter
        • Flexible spatula
        • Piping bag or freezer Ziploc bags
        • Round piping tip*
        • Good quality baking pan
        • Template with macaron outline
        • Oven thermometer
        • Parchment paper or silicone mat

        Instructions

        1. 24 hours in advance, separate egg whites while cold and place it in a clean cup. Cover with plastic wrap and poke a few holes on top and place it in the fridge, use at room temperature after 24 hours of aging. 
        2. Carefully measure all the ingredients according to the instructions in Step 1 in post.
        3. Pre-heat oven to 325F.
        4. Transfer the almond slices and powdered sugar into a food processor and pulse until it becomes fine. Make sure to pulse the two ingredients together to prevent the almonds from becoming butter. Sift the mixture and discard any large pieces that cannot be sifted.
        5. In a separate bowl, whip room temperature egg whites with a spatula until foamy (about 3 min.) Add vinegar or lemon juice and keep whipping.
        6. Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add castor sugar 1/3 at a time. It’s important to do this slowly so the sugar can be fully absorbed. Keep whipping.
        7. Once all the sugar has been fully incorporated and before reaching stiff peaks (about 6 min), add 1-3 drops of gel color to your liking. Keep whipping until stiff peaks (another 6 minutes).
        8. Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
        9. Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.
        10. Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test. Watch video in post.
        11. On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. Sign up to my newsletter to get free templates of various sizes.
        12. Remove the paper template from underneath the parchment paper or mat.
        13. Rap the tray several times on the counter to rid of excess bubbles.
        14. Before the batter dries, pop any remaining bubbles with a toothpick.
        15. Bake them right away or if you're new to macaron baking, let it rest on the counter for 30 min. AND until a “skin” has developed. This will help prevent the shells from cracking during baking.
        16. Bake at 325F for 12-14 minutes on the middle rack.
        17. Take them out and test doneness. The feet should not push back and the shell should not be wobbly.
        18. Let them cool off on the pan (or off if they are overdone).
        19. Fill macarons with your own favorite filling. (Further reading: Yummy Macaron Filling Ideas)
        20. Leave them in the fridge in an airtight container and let them mature for 24 hours.
        21. After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. They will remain fresh stored in an airtight container in the fridge for up to 4 days, depending on filling used. ENJOY!

        Notes

        - This recipe yields 18 assembled macarons. This recipe can be doubled, tripled, and so forth.

        - If using almond flour, measurements in cup is 1/3 cup + 1 tbsp.

        - Castor sugar, a.k.a “berry” sugar or extra fine granulated sugar. Regular granulated sugar can be used but castor sugar is preferable, especially if whipping by hand.

        - Egg whites from 2 large sized eggs. Do NOT use meringue powder or egg white powder.

        - Vinegar or lemon juice can be substituted with half the amount of cream of tartar.

        - Use GEL food color, do not use liquid color.

        - Recommended round piping tips: Wilton #12 or Wilton #1A. I prefer Wilton #1A or Ateco #805 Plain Seamless Tip for regular round macarons or Wilton #12 for more control with character macarons.

        - To further shelf life, unfilled macaron shells and assembled macarons can be frozen for up to one month.

        Recommended Products

        As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

        Nutrition Information

        Yield

        18

        Serving Size

        1
        Amount Per Serving Calories 14Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 12mgCarbohydrates 2gFiber 0gSugar 1gProtein 1g

        This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

        Did you make this recipe? Share your results with me 🙂

        Please leave a comment on the blog or share a photo on Instagram

        © mimi
        Category: Macarons

        Spicy Cinnamon Heart Candy Macarons

        · Leave a Comment

        Cinnamon heart macarons with a spicy kick just like the Valentine's Day candy! Use this base recipe to extract flavor from your favorite candies for your French macaron filling.

        Close up of cinnamon heart candy macarons on a plate and in a Valentine's gift box.
        [feast_advanced_jump_to]

        I don't eat a lot of candy but one of the few I do like is cinnamon hearts. There is something so addictive about them, maybe because I'm a big fan of foods that have a spicy kick. It's pretty cool that such a unique candy flavor exists. This new recipe remains true to taste to the original candy by extracting the spicy taste and cinnamon flavor directly from the heart candies. And if you are visiting this page after Valentine's day when cinnamon hearts are no longer sold in stores, don't worry. This method of flavor extraction can be modified for other kinds of candy too. Just keep reading below. It's pretty versatile. Besides that, I love this new filling because:

        • It's so easy to put together and requires very few steps.
        • It's stable at room temperature, making it a great choice for gifts, bridal showers, dessert tables, special events and travel.
        • It's a unique macaron flavor that has a special spicy kick.
        • It's absolutely perfect for Valentine's Day!

        I'm pretty excited about the unique flavor of this new macaron filling and I hope you will give it a try too.

        XOXO,
        Mimi

        Ingredients for cinnamon heart macarons.

        Ingredients & Substitutions

        • Almond flour – it should be ground from blanched almonds. Some brands are more “oilier” than others so for the most consistent results, I like to make my own almond flour (tutorial here). Many readers have had good results with this brand of almond flour.
        • Powdered sugar – this is also known as icing sugar or confectioners’ sugar. The type sold in North America usually contains a bit of corn starch as an anti-coagulant.
        • Castor sugar – this is also known as extra fine granulated sugar or berry sugar. It’s a finer granulated sugar that dissolves readily into the meringue making it ideal for macarons, which is heavily dependent on a strong and healthy meringue. If you can’t find castor sugar, just use regular granulated sugar. Do not try to pulverize regular granulated sugar in the food processor to make castor sugar, it results in “chopped-up sugar crystals that will not perform well.” (Source: chsugar.com)
        • Egg whites, aged – egg whites that have been separated and let to “age” in the fridge have more relaxed proteins which makes it easier to whip to volume without overwhipping. It’s recommended for the beginner macaron baker but is not absolutely necessary. Most carton egg whites are not intended for whipping into a meringue, check the back of the carton. A few (but not many) readers have reported success with carton egg whites.
        • Cream of tartar – is an acid that is added to the meringue to make it more stable. It is usually found in the baking aisle next to the spices. If you do not have cream of tartar, you can substitute it with another acid like lemon or vinegar in double the amount. You can skip this ingredient if you can’t find it. Make sure your bowls are clean and dry and whip carefully with room temperature aged egg whites until it reaches still peaks. If your egg whites take too long to whip or breaks apart, reconsider using cream of tartar.
        • Gel food color – this is a more potent form of food color that doesn’t add unwanted moisture into the macaron batter. Some brands perform better than others while baking. I prefer this brand for its color stability.
        • White baking chocolate - use a good white chocolate intended for baking as chocolate chips and other ready to eat white chocolates contains additives that makes it less stable for use as a ganache filling.
        • Cinnamon heart candies, whole - can be substituted with other types of candy. See paragraph below on considerations when using different types of candy.
        • Cinnamon heart candies, finely crushed - crush candy with a pestle and mortar or for a cleaner process, put candies in a Ziploc bag and then use a meat cleaver to crush it. Be careful to discard larger pieces as they can have sharp edges.
        • Ground cinnamon - spice adds more flavor to the filling since using the candy alone will not be flavorful enough. (I tried one batch without but the flavor wasn't fully coming through. In another batch, I added more candy but the became too thick without sufficiently increasing the flavor.)
        • Heavy cream - has a minimum milk fat content of 36% and above. On the other hand, whipping cream has milk fat content of 30-35% and is usually found at 33% in most regular grocery stores. Both will work with this recipe.
        • Unsalted butter - make sure it's at room temperature so it can be easily incorporated into the warm chocolate cream mixture.
        A stack of pink macarons filled with cinnamon candy macaron filling.

        How to Extract Flavor From Candy for Macaron Filling

        The process for extracting the flavors from the cinnamon heart candy can be applied to a variety of different candies. To extract flavor from candies for your macaron filling, just use the same method of melting the candy in the hot cream and then pouring it over the chopped chocolate. You can use the same amount of cream as in this recipe but please note that I've tested the amount used here and it takes into account the amount that will evaporate during the melting stage. Take a look at this Basic White Chocolate Macaron Filling recipe for another method to effectively incorporate small amounts of hot cream into white chocolate.

        Candies that are easier or more difficult to melt will require a different amount of cream. The texture of the candy will also change the consistency in the finished filling so it's important to test out your creation before committing to a large batch. Lastly, I sprinkled the crushed cinnamon heart candy onto the filling during the assembly because it further adds to the flavor. Remember that the candy you're using is already a finished product and not an extract so to get the flavors to pop and be more true to taste, it will help to add small pieces of it back into the finished macaron.

        How to Pipe Heart Macarons

        These cinnamon candy macarons look amazing piped into heart shapes for Valentine's Day. Just print out the heart macaron templates pipe using this technique: use a piping tip Wilton 10 Round and squeeze a dollop of pink macaron batter into the rounded curve of the heart on one side. You don’t need it to fill entirely as it will spread later. Pipe slowly on a slant while decreasing the amount of pressure as you move further down to the tip. To stop piping, flick quickly back upwards towards the center. Do the same for the other side. Smooth out further with a toothpick.

        A whole tabletop filled with pink macarons with non-hollow one cut open.

        Step-By-Step

        Set butter out at room temperature. Chop up chocolate into slivers.

        Cinnamon hearts being crushed in a pestle and mortar. Chocolates being chopped.

        In a small sauce pan on medium heat, heat up cream with the whole candy and cinnamon. Stir to combine, keep stirring until candy melts. If the cream starts to boil, take off heat intermittently and keep stirring until candy melts completely. Do not let boil.

        Cinnamon and heart candies inside a pot filled with cream.

        Once candy is completely melted and the mixture comes to a light simmer, pour it over chocolate. Let sit for 1 minute. Stir to combine.

        Red cinnamon cream poured over white chocolate.

        Add butter and incorporate. Let cool to room temperature. Place a piece of plastic wrap on top of the chocolate filling to prevent a skin from developing on the surface. Place in fridge to firm up slightly for piping. Check on it every 15-20 minutes. Do not let harden or it will become too hard for piping. If time allows, leave it at room temperature to set instead.

        Butter being folded into cinnamon cream mixture.

        Transfer to a piping bag fitted with a round tip. Pipe a dollop of spicy cinnamon filling onto one of the shells. Sprinkle finely crushed cinnamon candy onto the filling, assemble with the other shell. Sprinkle some more crushed candy onto the filling that’s exposed on the side of the macaron. Place in an airtight container and let mature for 24 hours before consuming.

        Hand sprinkling crushed valentine's heart candy onto macarons.

        Recipe

        Yield: 12 macarons

        Spicy Cinnamon Heart Macarons

        Close up of cinnamon heart candy macarons on a dish.

        Cinnamon heart macarons with a spicy kick just like the Valentine's Day candy! Use this base recipe to extract flavor from your favorite candies for your French macaron filling.

        Prep Time 1 hour 15 minutes
        Cook Time 12 minutes
        Total Time 1 hour 27 minutes

        Ingredients

        Heart Macarons

        • 65 grams almond flour
        • 65 grams powdered sugar
        • 45 grams castor sugar (*1)
        • 50 grams egg whites, aged
        • 1/8 tsp cream of tartar (*2)
        • Pink gel food coloring

        Spicy Cinnamon Macaron Filling

        • 70 grams white baking chocolate
        • 50 grams heavy cream
        • 22 grams cinnamon heart candies, whole
        • 1/2 tsp ground cinnamon
        • 5 grams unsalted butter, room temperature
        • 20 grams cinnamon heart candies, finely crushed (*3)

        Instructions

        Macaron Shells

        1. These instructions are for the experienced macaron baker, if you're new to macaron baking, please read Best Macaron Recipe for additional information before starting.
        2. In a big bowl, sift together almond flour and powdered sugar.
        3. In a separate bowl, whip room temperature egg whites on low speed with a handheld mixer until foamy, add cream of tartar. 
        4. Increase speed to medium. Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.
        5. Increase speed to high, whip until meringue reaches soft peaks, add gel color and continue whipping.
        6. Once the meringue begins to clump inside the whisk. Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
        7. Pour the almond flour into the bowl of meringue.
        8. Macaronage/fold the almond flour into the meringue. Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test.
        9. Transfer batter into separate piping bags.
        10. Place the basic round or heart macaron templates underneath silicone mats or parchment paper. Pipe according to template design.
        11. Remove the paper template from underneath the parchment paper or mat.
        12. Rap the tray several times on the counter to rid of excess bubbles
        13. Before the batter dries, pop any remaining bubbles with a toothpick.
        14. Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking.
        15. Preheat oven to 320 F. 
        16. Take macarons out and test doneness. The feet should not push back and the shell should not be wobbly.
        17. Let them cool off on the pan
        18. Once cooled, fill with spicy cinnamon heart macaron filling.


        Spicy Heart Macaron Filling

        1. Set butter out at room temperature.
        2. Chop up chocolate into slivers.
        3. In a small sauce pan on medium heat, heat up cream with the whole candy and cinnamon. Stir to combine, keep stirring until candy melts. If the cream starts to boil, take off heat intermittently and keep stirring until candy melts completely. Do not let boil.
        4. Once candy is completely melted and the mixture comes to a light simmer, pour it over chocolate. Let sit for 1 minute.
        5. Stir to combine.
        6. Add butter and incorporate.
        7. Let cool to room temperature.
        8. Place a piece of plastic wrap on top of the chocolate filling to prevent a skin from developing on the surface.
        9. Place in fridge to firm up slightly for piping. Check on it every 15-20 minutes. Do not let harden or it will become too hard for piping. If time allows, leave it at room temperature to set instead.
        10. Transfer to a piping bag fitted with a round tip.

        Assembly

        1. Find two similar sized macaron shells.
        2. Pipe a dollop of spicy cinnamon filling onto one of the shells.
        3. Sprinkle finely crushed cinnamon candy onto the filling, assemble with the other shell. Sprinkle some more crushed candy onto the filling that’s exposed on the side of the macaron.
        4. Place in an airtight container and let mature for 24 hours before eating.

        Notes

        1. Castor sugar is an extra fine granulated sugar also known as berry sugar. It can be substituted with granulated sugar.

        2. Cream of tartar can be found in the spice area of the baking aisle at most grocery stores. It can be substituted with twice the amount of lemon juice or vinegar.

        3. Finely crush cinnamon candy in a pestle and mortar, discard large chunks as they can be sharp.

        Recommended Products

        As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

        Nutrition Information

        Yield

        12

        Serving Size

        1
        Amount Per Serving Calories 139Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 6mgSodium 11mgCarbohydrates 17gFiber 4gSugar 10gProtein 3g

        This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

        Did you make this recipe? Share your results with me 🙂

        Please leave a comment on the blog or share a photo on Instagram

        © Mimi
        Cuisine: french / Category: Macarons

        3D Rainbow & Cloud Macarons with Vanilla Filling

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        Stunning 3D style rainbow & cloud macaron set filled with vanilla. Perfect for birthday parties, baby showers, afternoon tea and other special occasions. Download free templates and detailed instructions on how to make multiple colors from one batch of macaron batter.

        3D rainbow and cloud macaron set with rainbow template below.

        The Rainbow After the Storm

        2021, you couldn't have come soon enough! Like everyone else, I am hopeful that this new year will be a brighter one for the entire world. More than ever, we need to receive uplifting messages and positivity. Today, on this first day of this new year, I want to bring you this tutorial for a 3D rainbow and cloud macaron set. It plays on a similar design, Over the Rainbow Macarons, but this time we're stacking 2 different macarons on top of each other for a 3D macaron effect. I first created the original cloud macaron with rainbow gummy design way back and it has been shared countless times on Pinterest, maybe because rainbows are just a cheerful and hopeful symbol that seems to inspire everyone. Let's make 2021 the rainbow macaron after the storm 🙂 I wish you a bright, new year ahead.

        XOXO,
        Mimi

        How to Prepare Multiple Colors in One Batch

        This rainbow and cloud macaron design will require multiple colored macaron batters: blue, yellow and pink. There are several methods to making multiple colors from one batch of macaron batter and below is a short recap of my top recommended method. I also recommend that you take a closer look at the full tutorial on how to make multiple colors from one batch of macaron batter.

        1. Determine in percentages how much batter of each color is required. For this design, we need 50% of the batter to be blue, 25% to be yellow, 25% to be pink.
        2. Sift the dry mix (sifted almond flour + powdered sugar) together then divide it into separate bowls according to the same percentages for the corresponding color. For example: 130 grams almond flour + 130 grams powdered sugar = 260 grams. For the blue batter we need 130 grams (50% X 260 grams = 130 grams) and so forth for the other colors.
        3. Prepare the meringue in one batch. Once meringue is at stiff peaks, stop the mixer.
        4. Weigh the meringue, divide the meringue into separate bowls according to the same percentages for the corresponding color. For example: 90 grams castor sugar + 100 grams egg whites = 190 grams. For the blue batter we need 96 grams of meringue (50% X 190 grams = 96 grams, rounded up 1 gram to compensate for yellow/pink)
        5. Add the gel color into the bowl filled with meringue, then gently incorporate the color with a whisk, making sure not to deflate the meringue.
        6. Once the color is mostly incorporated, pour the almond flour into each bowl of meringue with the same respective percentage.
        7. Macaronage/fold in the almond flour as usual.
        8. Transfer macaron batter into separate piping bags and pipe clouds and rainbows as per instructions below.

        How to Pipe Cloud and Rainbow Macarons

        Print out the 2 templates provided in this post. (I am using a bear macaron template here for the rainbows. You can save paper and reuse this template if you already have it printed out from prior projects).

        Start piping the cloud macarons first since it takes longer to dry and will use the most batter. If you have extra blue left over, then you can make extra rainbows, instead of not having enough batter for the clouds.

        To pipe the clouds, use round piping tip #10 and start piping in the white target zone. Keep bag at a 90 degree angle for maximum precision. If possible, try to use a coupler because we will need to switch the piping tip to a finer one after.

        Switch to a small round piping tip #6 (#5-7 will all work great) and pipe a small arch for the rainbow.

        Macarons being piped on a silicone mat.

        Follow the outline and pipe the yellow and pink batter in that order. You do not need to wait for the batters to dry in between piping each color. This technique will allow the different colored batters to blend into one cohesive design. This method also makes it easier to bake as well because there is no joints to worry about. Sometimes, cracks can occur along the joints during baking if the character macarons aren't fully rested before baking. If you want more definition, let each color develop a light skin before baking before piping the next color. But remember to give it more time to dry before baking.

        Rainbow macarons being piped with different colored batters.
        Adding some filling on top of the macarons to act as a glue.
        Sprinkling sprinkles onto the macarons to create a cloud effect.

        Which Filling to Use

        For the filling, I chose a vanilla buttercream because I wasn't exactly sure what rainbows taste like so I thought this Swiss buttercream that tastes just like vanilla ice cream would be a great pairing. Whichever macaron filling you choose, keep these notes in mind if you plan to use for assembling into the 3D design:

        • Choose a filling that's not too high in moisture. This will prevent the macarons from becoming too soft to handle when you're assembling. Buttercreams and chocolate works great.
        • Avoid oily fillings for "gluing" the two pieces together to prevent a pooling of oil on top of the cloud macaron. If using buttercream, make sure the cream doesn't start separating while you're piping, it's especially common near the end after you've handled the piping bag for too long. For my recipe below, just re-whip it again either with a mixer or even just by hand! This tip is especially helpful when you don't have enough left to mix in the mixer. Just use a small bowl and stir it vigorously with a small spatula, it will all come together again.
        • Choose a lighter color filling to help create a seamless overall appearance for this 3D design.
        Rainbow Macaron Template
        Cloud Macaron template
        Yield: 9 sets

        3D Rainbow and Cloud Macarons

        3D rainbow macarons perched on top of a cloud macaron.

        Stunning 3D style rainbow & cloud macaron set. Free templates and detailed instructions on making multiple colors from one batch of batter.

        Prep Time 1 hour 30 seconds
        Cook Time 14 minutes
        Total Time 1 hour 14 minutes 30 seconds

        Ingredients

        Rainbow & Cloud Macaron Batter

        • 130 grams almond flour
        • 130 grams powdered sugar
        • 90 grams castor sugar (Note 1)
        • 100 grams egg whites, aged
        • 1/4 tsp cream of tartar
        • Gel food coloring (blue, pink, yellow)
        • Optional: White nonpareil sprinkles

        Vanilla Swiss Meringue Buttercream

        • 65 grams egg whites
        • 130 grams granulated sugar
        • 195 grams butter, room temperature
        • 1 tsp. vanilla extract (or any other flavoring, added to taste)

        Instructions

        Rainbow & Cloud Macarons

        1. These instructions are for the experienced macaron baker, if you're new to macaron baking, please read Best Macaron Recipe for additional information before starting.
        2. Determine in percentages how much batter of each color is required. For this design: 50% blue, 25% yellow and 25% pink.
        3. In a big bowl, sift together almond flour and powdered sugar. Divide it up into separate bowls according to the same percentages for the corresponding color. For this design: 130 grams for blue, 65 grams for yellow and 65 grams for pink.
        4. In a separate bowl, whip room temperature egg whites on low speed with a handheld mixer until foamy, add cream of tartar. 
        5. Increase speed to medium. Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.
        6. Increase speed to high, whip until meringue starts to clump in whisk. Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
        7. Divide the meringue into separate bowls according to the same percentages for the corresponding color. For this design: 96 grams for blue, 47 grams for yellow, 47 grams for pink.
        8. Add the gel color into the bowl filled with meringue, then gently incorporate the color with a whisk, making sure not to deflate the meringue.
        9. Once the color is mostly incorporated, pour the almond flour into each bowl of meringue with the same respective percentage.
        10. Macaronage/fold the almond flour into the meringue as usual. Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test.
        11. Transfer batter into separate piping bags.
        12. Place cloud and rainbow macaron templates underneath silicone mats or parchment paper. Pipe cloud design first with blue batter and #10 round tip, then pipe the rainbows with #6 round tip. The colors can be piped one after the other if you want less definition (texture-wise) between each color.
        13. Remove the paper template from underneath the parchment paper or mat.
        14. Rap the tray several times on the counter to rid of excess bubbles
        15. Before the batter dries, pop any remaining bubbles with a toothpick.
        16. Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking.
        17. Preheat oven to 320 F. 
        18. Bake the rainbow shapes first, they will be the first to dry. (If you've waited to pipe in between each color, then give it longer time to dry. Joint lines in between each color can be weak.)
        19. Place the tray on the middle shelf and bake only one tray at a time. Rainbows take about 10-12 minutes, clouds take about 14-16 minutes.)
        20. Take macarons out and test doneness. The feet should not push back and the shell should not be wobbly.
        21. Let them cool off on the pan
        22. Once cooled, fill with your favorite filling and let them mature according to recipe before eating.

        Vanilla Swiss Meringue Buttercream

        1. Set butter out at room temperature.
        2. Bring a small pot of water to a boil.
        3. Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe. Gently whisk the whites & sugar mix over the boiling water. Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.
        4. Whisk the mixture until the temperature reaches 160F (Note 2)
        5. Pour the mixture into the counter mixer with the balloon whisk attached. Whip on low to start, then increase to medium. Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer.
        6. Change the whisk attachment to the paddle attachment.
        7. Add butter a little bit at a time while beating with the paddle attachment on medium speed. The mixture might look curdled or separated for a while but keep mixing. It will all come together.
        8. Add any extract, flavourings or food colouring if desired. Whip until incorporated.
        9. Using a flexible spatula, fold out excess air in the frosting so that it can be piped or spread smoothly. Use for assembly immediately.

        Assembly

        1. To assemble into a 3D macaron set, fill macarons and let set in the fridge individually until it is no longer wobbly.
        2. Add some filling on the 2 bottom ends of the rainbow macarons. Secure it onto the cloud macaron.
        3. Place in an air tight container in the fridge and let set.
        4. Pipe some filling along the bottom edge of the rainbow macaron, lightly sprinkle white nonpareils onto the filling to cover.
        5. Once macarons fully mature according to recipe used, enjoy!

          Notes

          1. Castor sugar is an extra fine granulated sugar also known as berry sugar. It can be substituted with regular granulated sugar but castor sugar is preferable.

          2. This is the temperature generally regarded to be able to kill salmonella in eggs. Caution should always be taken when serving meringue based desserts to children, pregnant women or those with a compromised immune system. 

          3, Store any leftover buttercream in an airtight container until use for a maximum of 5 days. Before using, place on counter until it comes to room temperature, then re-whip with a paddle attachment until it becomes fluffy again. It can also be frozen for up to 3 months.

          3. This recipe yields 9 rainbow macarons + 9 cloud macarons

          Recommended Products

          As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

          Nutrition Information

          Yield

          9

          Serving Size

          1
          Amount Per Serving Calories 185Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 19mgCarbohydrates 28gFiber 2gSugar 25gProtein 4g

          This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

          Did you make this recipe? Share your results with me 🙂

          Please leave a comment on the blog or share a photo on Instagram