Cinnamon french toast with berries and mango
to make french toast beat an egg with 2 tbsp of milk or cream, 1 tsp of cinnamon and sugar to taste .. about 2 tbsp (makes about 4 slices of white bread) it can be easily doubled and can be flavored with other flavors such as vanilla, or even coffee
soak a piece of sliced bread in the eggs mix and fry in a hot oiled pan until golden (can burn easily keep an eye on them)
serve with mixed fruits maple syrup and Nutella (who could say no to Nutella) ?
Vanilla bean macaron
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 gr vanilla sugar
200 gr powdered sugar
110 gr almond powder
1 vanilla pod
in a stand mixer whip the egg whites to a foam gradually add the sugar until its stiff. Do not over beat your meringue or it will be too dry. Place the powdered sugar and almond in a food processor,finely ground them. Add them to the meringue, split the vanilla pod and scrape down the vanilla beans, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds 3 cm in diameter onto baking paper or silicone mats lined baking sheets. Let the macarons sit out for 10-15 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 10 to 15 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
adapted from mytartelette
- I filled them with Nutella