#smallbatchrecipe

A foolproof, small-batch method for making mouthwatering French macarons. These delicate treats are just what you need to sate your sweet tooth.

Ingredients: 1/2 cup 60g almond flour. 1/2 cup 60g powdered sugar. 1 large egg white, room temperature. 1/8 teaspoon cream of tartar. 2 tablespoons 25g granulated sugar. 1/4 teaspoon vanilla extract. Food coloring optional. Filling of your choice e.g., ganache, jam, buttercream.

Instructions: Line a baking sheet with parchment paper or a silicone mat. In a food processor, combine almond flour and powdered sugar. Pulse until well combined and fine in texture. Sift the almond flour mixture into a bowl to remove any lumps. Discard any large bits that remain in the sifter. In a clean, dry mixing bowl, beat the egg white until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add granulated sugar while continuing to beat the egg whites until they reach stiff, glossy peaks. Add vanilla extract and food coloring if desired, and gently fold them in. Add half of the sifted almond flour mixture to the egg whites and fold gently until well combined. Add the remaining almond flour mixture and fold until the batter flows like lava. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet, leaving some space between each one. Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes, or until a skin forms on the surface. Preheat your oven to 300F 150C during this time. Bake the macarons in the preheated oven for 15-18 minutes, or until they have firm, smooth tops. Remove from the oven and let them cool completely on the baking sheet. Once the macarons are cool, carefully peel them off the parchment paper or silicone mat. Match up similar-sized macaron shells and spread a small amount of your chosen filling on one shell. Gently sandwich it with another shell to create a macaron. Place the assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld. Serve and enjoy!

Prep Time: 30 minutes

Cook Time: 18 minutes

These Small Batch Granola Cookies are the perfect combination of crunchy and chewy, with oats, almonds, and coconut goodness. They're honey-sweetened and flavored with vanilla and cinnamon, making them a tasty snack at any time of day.

Ingredients: 1 cup rolled oats. 1/4 cup almond flour. 1/4 cup shredded coconut. 1/4 cup honey. 2 tablespoons coconut oil. 1/4 teaspoon vanilla extract. 1/4 teaspoon cinnamon. 1/4 teaspoon salt. 1/4 cup raisins or dried cranberries optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the rolled oats, almond flour, shredded coconut, honey, coconut oil, vanilla extract, cinnamon, and salt. Mix well until all ingredients are evenly incorporated. If you prefer some extra sweetness and chewiness, add the optional raisins or dried cranberries and mix them into the dough. Using your hands, form small cookie dough balls, approximately 1 inch in diameter, and place them on the prepared baking sheet. Gently press down on each cookie dough ball to flatten it slightly. Bake the cookies in the preheated oven for 10-12 minutes or until they turn golden brown around the edges. Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes. Transfer the cookies to a wire rack to cool completely before storing in an airtight container. Enjoy your delicious Small Batch Granola Cookies as a snack or treat!

Prep Time: 15 minutes

Cook Time: 12 minutes

This is a great small-batch recipe for classic red velvet cupcakes that makes 4 tasty, moist treats. It's perfect for a special event or a sweet treat!

Ingredients: 1/2 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 tsp baking soda. 1/4 tsp cocoa powder. 1/4 cup buttermilk. 2 tbsp unsalted butter, softened. 1/4 tsp white vinegar. 1/4 tsp vanilla extract. 1/4 tsp red food coloring. 1/8 tsp salt. 1/8 tsp distilled white vinegar. 1/8 tsp baking powder. 1/8 tsp vegetable oil. 1/8 tsp cream cheese for frosting. 1/8 tsp powdered sugar for frosting. 1/8 tsp vanilla extract for frosting.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with 4 cupcake liners. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another small bowl, combine the buttermilk and red food coloring. In a separate mixing bowl, cream together the sugar and softened butter until fluffy. Add the vinegar, white vinegar, and vanilla extract to the sugar-butter mixture, and mix well. Gradually add the dry ingredient mixture to the wet ingredients and mix until well combined. Lastly, fold in the buttermilk-red food coloring mixture until the batter is smooth. Divide the batter evenly among the 4 cupcake liners, filling each about 2/3 full. Bake in the preheated oven for approximately 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the frosting, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Once the cupcakes are completely cooled, frost them with the cream cheese frosting. Enjoy your delicious homemade red velvet cupcakes!

Prep Time: 15 minutes

Cook Time: 15 minutes