#elegantsweets

Blueberry macarons have a delicate sweetness to them. These vibrant treats are encased in perfectly baked almond shells and have a luscious blueberry-flavored filling.

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, preferably at room temperature. 50g granulated sugar. 1/2 teaspoon blueberry extract. Blue gel food coloring.

Instructions: Put parchment paper on the bottom of a baking sheet. Put almond flour and powdered sugar into a food processor and blend them together. Pulse until the blend is fine and well mixed. Sort the stuff into a bowl. Use an electric mixer to beat aged egg whites in a different bowl until they become foamy. Slowly add the granulated sugar while beating the mixture. Beat until stiff, shiny peaks form. To the meringue, add blueberry extract and a little blue gel food coloring. Fold slowly until the color is spread out evenly. Carefully add small amounts of the almond flour mix to the meringue at a time. It should be easy to spread out and flow like lava. The batter should be put into a piping bag with a round tip. On the baking sheet that has been prepared, pipe small circles. To get rid of air bubbles, tap the baking sheet on a flat surface. Do not eat the macarons right away. Let them sit for 30 minutes so a skin can form. Prepare the oven by heating it up to 300F 150C. Place the macarons in an oven that has already been heated. Bake for 15 to 18 minutes, or until the shells are set. Leave them on the baking sheet to cool all the way down. Before taking the macaron shells off the parchment paper, make sure they are cool. Match up macaron shells that are about the same size. Blueberry-flavored buttercream should be put in a piping bag. A small amount should be piped onto one shell. Put another shell on top to make a sandwich. Let the macarons sit in the fridge for 24 hours before serving for the best flavor. Serve these tasty blueberry macarons and enjoy them!

Prep Time: 45 minutes

Cook Time: 18 minutes

This Black Cake with Sugar Flowers is a rich and decadent treat that would look great on a dessert table or at a special event. Dark molasses, coffee, and rum make a rich and flavorful cake, and the sugar flowers give it a touch of beauty and elegance.

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1 cup unsalted butter, softened. 4 large eggs. 1 cup dark molasses. 1 cup strong brewed coffee, cooled. 1/2 cup dark rum. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground allspice. 1/2 teaspoon ground cloves. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup mixed dried fruits raisins, currants, prunes, etc.. 1/2 cup chopped candied fruit cherries, citrus peel, etc.. 1/2 cup chopped nuts walnuts, almonds, etc.. Sugar flowers for decoration.

Instructions: Preheat your oven to 325F 160C and grease a 9-inch 23 cm round cake pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the molasses, coffee, dark rum, and vanilla extract. In a separate bowl, whisk together the flour, spices, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until well combined. Fold in the mixed dried fruits, candied fruit, and chopped nuts until evenly distributed in the batter. Pour the batter into the greased cake pan and smooth the top. Bake in the preheated oven for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once the cake has cooled, decorate it with sugar flowers as desired. Serve your Black Cake with Sugar Flowers and enjoy!

Prep Time: 30 minutes

Cook Time: 70 minutes

These elegant and fragrant Violet Madeleines will delight your senses. These delicate cookies, infused with violet extract, have a subtle floral flavor that's ideal for a sophisticated tea time or any special occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 2 eggs. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1 teaspoon violet extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Purple food coloring optional. Powdered sugar, for dusting.

Instructions: Preheat the oven to 350F 175C and grease a madeleine pan. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and granulated sugar until pale and fluffy. Add the melted butter, vanilla extract, and violet extract to the egg mixture. Mix well. Gradually fold in the dry flour mixture until just combined. If desired, add a few drops of purple food coloring and mix until the batter reaches the desired shade. Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full. Bake in the preheated oven for about 10-12 minutes or until the madeleines are lightly golden around the edges and spring back when touched. Remove from the oven and let the madeleines cool in the pan for a few minutes. Gently tap the pan to release the madeleines, then transfer them to a wire rack to cool completely. Dust the cooled madeleines with powdered sugar before serving. Enjoy these delicate and floral Violet Madeleines as a delightful treat!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the colorful and delicious world of homemade macarons with Yeh's Macaron Party Cookies. These delicate treats are perfect for adding a touch of elegance to any gathering.

Ingredients: 2 cups almond flour. 2 cups powdered sugar. 1 cup egg whites. 1 cups granulated sugar. 1 tsp vanilla extract. Food coloring as desired.

Instructions: Sift almond flour and powdered sugar together, then set aside. In a mixing bowl, beat egg whites until frothy. Gradually add granulated sugar while continuing to beat, until stiff peaks form. Gently fold the dry ingredient mixture into the egg whites until the batter is smooth and shiny. Add vanilla extract and desired food coloring, gently folding until well combined. Transfer the batter to a piping bag with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper. Let the piped rounds rest for about 20-30 minutes to form a skin on the surface. Preheat the oven to 300F 150C. Bake the macarons in the preheated oven for about 15-18 minutes, or until they are set but not browned. Remove from the oven and let the macarons cool completely on the baking sheet. Once cooled, carefully peel the macarons off the parchment paper. Match macaron shells of similar sizes, and sandwich a filling of your choice buttercream, ganache, jam between them. Store the filled macarons in an airtight container in the refrigerator for 24 hours before serving to allow flavors to meld. Serve and enjoy the delightful macarons with friends and family!

Prep Time: 45 minutes

Cook Time: 18 minutes