Wolfgang Puck Model BCM00020 manual Macaroons, Kaiserschmarren

HSN_ThermalCoffeemaker 5/14/10 10:43 AM Page 19

Macaroons

Spago Pastry Chef Sherry Yard and her team bake hundreds and hundreds of these for the annual Passover Seder at Spago Beverly Hills. Feel free to use different shades of food coloring, dividing the mixture up into batches if you like before adding the color. You can serve the macaroons as is or, if you like, sandwich them in pairs with a dab of raspberry jam or another jam as the filling.

Makes about 3 dozen

INGREDIENTS

1/2 pound confectioner’s sugar, about 1 7/8 cups 1/4 pound almond meal, about 1 cup

1/2 cup egg whites, about 4 large egg whites Pinch cream of tartar

1 1/2 ounces granulated sugar, about 1/4 cup

5 drops red food coloring

METHOD

1Preheat the oven to 325°F.

2Meanwhile, sift together the confectioner’s sugar and almond meal directly into a medium mixing bowl. Set aside.

3In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until they form soft peaks when the beaters are lifted out. Continue beating while pouring in the granulated sugar in a steady stream; then, add the food coloring and continue beating until fully blended, about 30 seconds.

4Spoon the mixture into a piping bag fitted with the round tip. Pipe the mixture into 1-inch rounds on a parchment paper-lined baking sheet. Put the sheet in the oven and bake for 5 minutes; rotate the sheet 180 degrees and bake for 7 minutes more, until the macaroons are firm.

5Remove the baking sheet from the oven and let the macaroons cool before transferring to an airtight container.

Recipe courtesy Wolfgang Puck

Kaiserschmarren

This is my version of an Austrian classic, which is normally prepared as a pancake. But we make it as a soufflé, making it lighter, fluffier and more refined. The key to success with this spectacular dish is folding in the meringue perfectly – don’t overmix and don’t undermix! As soon as the meringue is combined it’s ready to bake in a hot oven.

Serves 4 - 8

INGREDIENTS

4 egg yolks

4 1/2 ounces sugar 1/4 cup crème fraiche 1 ounce dark rum

4 teaspoons flour

2 tablespoons plumped golden raisins

2 tablespoons unsalted butter, melted, for brushing

2 tablespoons sugar, for coating

3 egg whites

1 recipe strawberry sauce

1 pound fresh strawberries, hulled, cut in halves

Strawberry Sauce

(Makes about 1 1/2 cups):

1/2 pound strawberries, hulled 3 tablespoons sugar

1/2 whole star anise

1/2 tablespoon orange zest Juice of 1/2 orange

1/4 cup dry white wine

1/2 tablespoon fresh lemon juice

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