GF Raspberry Macarons with Lemon Buttercream Filling

FROM "TATYANA'S EVERYDAY FOOD" YOUTUBE CHANNEL

For cookies:
110 grams almond flour (sifted through fine mesh)

200 grams confectioner's sugar (sifted through fine mesh)
10 grams freeze-dried fruit powder, plus extra for decorating (sifted through fine mesh)

100 grams egg whites at room temperature

50 grams white granulated sugar

For filling:

Lemon zest from 1 lemon

3 tablespoons Lemon juice

¾ cup butter, softened to room temperature

3-4 cups confectioner's sugar

For cookies:

0. line 2 baking sheets with parchment paper and preheat oven to 300F.

1. Pre-measure all my ingredients using a digital kitchen scale, sift if necessary. 

2.  Mix together flour, confectioners sugar and fruit powder in small bowl

3. Place egg whites into separate mixer bowl and add sugar. Turn mixer on high and whisk until stiff peaks form. (turn the bowl over, egg whites should not move)!

3. Gradually fold in the flour into the egg whites. Mixture needs to have a specific consistency. Not too thick or too thin, should fall off of your spatula in a ribbon.

4. Transfer batter into a pastry bag tipped with a round tip.

5. Pipe onto your parchment paper- use preprinted guide

6. Carefully drop pan 6 times on a flat surface covered with a towel to release any air bubbles.

7. Let pan stand for 1 HOUR (very important, do not skip this step!) to form a thin film over the top.

8. Sprinkle with remaining fruit powder

9. Bake for 10 mins- turning halfway

10. Allow cookies to cool completely in pan

11. Transfer to cooling rack afterwards (alternating face up-face down)

For filling:

1. Fluff butter in stand mixer.

2. Add lemon zest, lemon juice, and confectioner's sugar until buttercream is the right consistency.

Assembly:

1. Pipe onto one cookie, top with another.

GF Roast Eggplant & Red Pepper Sanwiches

1 1/4 lbs Japanese eggplant

1 red bell pepper

1 green bell pepper

2 garlic cloves, sliced

2 tsp extra virgin olive oil

3 tbls mayonnaise

1/4 cup basil chifonade

8 thin slices mozzerella

Salt

Bread ( I use New Cascadia GF Rustic Baguette)

Preheat oven to 450F

Cut peppers into 1/2 inch slices.

Peel eggplant and cut into 1/2-3/4-inch dice.

In a large bowl combine the eggplant, peppers, garlic, salt and oil. Toss well and spread, in one layer, on a baking sheet. Roast 25 minutes, stirring once halfway through.

Spread mayo on bread. Lay one slice of cheese on top of the mayo. Mound one fourth of the veggie mixture on each sandwich. Top with basil and remaining cheese.

Wrap each sandwich in foil and return to oven for 10 minutes until heated through. Immediately remove foil so the cheese doesn't stick.