Cardamom Cinnamon Sugar Toast

I don't even know if you could call this a recipe, it's so easy.

But it's easily become one of my favorite ready-in-seconds snacks/desserts.

I actually keep a jar of the sugary, cardamomy, cinnamony topping my pantry for easy sprinkling. Seriously, if you're busy or tired or lazy or just love toast, give this a shot!

Recipe

Serves 1

Ingredients

  • 1 slice whole grain bread
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 3 tbsp granulated sugar
  • 1 tsp chopped pistachios (optional) 
  • butter or vegan butter (like earth balance)

Instructions

  1. In a small cup, stir together the spices, sugar and nuts, if using. If you don't like pistachios, walnuts also work well. 
  2. Toast your slice of bread and immediately spread with butter once it finishes toasting. Once the butter is melted, sprinkle on the sugar and spice mixture. If you have a toaster oven, I recommend popping the toast back in for another 1-2 minutes so that the sugar, spice and butter carmalize a bit. 
  3. Enjoy!

Key Lime Pie Macarons

Recipe

Makes 35-40 cookie sandwiches

Ingredients

ALMOND MIXTURE

  • 200 g blanched almonds, ground
  • 200 g powdered sugar
  • 73 g egg whites
  • zest 5 key limes or 2 regular limes
  • pinch green powdered food coloring

ITALIAN MERINGUE

  • 200 g sugar
  • 50 g mineral water
  • 73 g egg whites

KEY LIME CURD

  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp grated key lime zest
  • 1/4 cup key lime juice
  • 4 tbsp unsalted butter

GRAHAM CRACKER GANACHE

  • 200 g white chocolate (high quality)
  • 1/2 cup miniature graham crackers (I used Annie's honey bunny grahams but you can substitute teddy grahams or graham cracker crumbs)
  • 300 grams heavy cream
  • 20 grams butter (2 tbsp) at room temp

Instructions

  1. Prepare key lime curd. Combine sugar, eggs, lime zest, and juice in a medium nonreactive saucepan, and set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes. Remove pan from heat, and whisk in butter, 1 tbsp at a time, until well combined. Strain the mixture through a sieve into a glass bowl. Cover with saran wrap directly onto the surface of the curd to prevent a skin from forming. Chill 3 hours or overnight to set the curd.
  2. Prepare the graham cracker ganache. Chop the white chocolate and place it in a medium bowl. In a small saucepan, cook the cream on medium-low heat for 5 minutes, whisking occasionally. Add the graham crackers (or crumbs) and continue heating for about 5 minutes, bringing the mixture to a boil. It will thicken considerably, that's ok. Pour the mixture through a sieve over the white chocolate. Immediately whisk together the chocolate and cream. Add the butter and whisk until incorporated. Transfer the ganache into a piping bag. Refrigerate about 1 hour or until ready to use.
  3. Prepare four baking sheets by either lining them with a silpat or parchment paper.
  4. Prepare the almond mixture. Sift ground almonds and powdered sugar in a bowl. Add egg whites, zest and food coloring. Mix well using a wooden spoon.
  5. Prepare Italian meringue. Bring sugar and water to a boil and cook to 245° F. When the sugar syrup is at 237° F, start beating the egg whites with a whisk attachment on low, gradually increasing the speed to high until stiff peaks form. When the sugar is cooked, reduce the mixing speed of the egg whites to low and pour in the sugar syrup between the whisk and the bowl. Return the mixing speed to high and whisk until the meringue is no longer hot (feel the bottom of the mixing bowl to judge this).
  6. Carefully fold the meringue into the almond mixture, a little at a time using a plastic spatula. Be careful not to overfold, 20-25 folds should be enough. The meringue should flow off of the spatula in a continuous ribbon.
  7. Pour the mixture into a pastry bag with a size 10 mm tip.
  8. Pipe 1 1/2 to 2 inch circles onto the prepared baking sheets. Bang the baking sheet strongly 4-5 times on the counter to release air bubbles. Let the macarons rest (croûter) on the baking sheet for 1 hour.
  9. Bake at 320° F for about 12-15 minutes or until they pass the wiggle test. The wiggle test is done be gently moving the top of the macaron back and forth. A fully-cooked macaron will not be able to wiggle.
  10. Let cool and remove from cookie sheets.
  11. Once cooled, pair up cookies of matching size/shape, being sure to leave the prettier macaron on top.
  12. Pipe ganache onto the bottom cookie. Top with the top cookie and swirl together to distribute evenly.
  13. Enjoy!

Key lime curd recipe from Martha Stewart.