Fall Fiesta Macs
[Chocolate-Cinnamon Macarons
with Dulce de Leche
(Caramel) Filling]
September 15-October 15: Hispanic Heritage Month
So long to summer and hello to Hispanic Heritage Month! We are celebrating the change of seasons with a fall fiesta and making macarons with Latino flair and flavors. Living so close to the “South of the Border,” we are trying to learn more about the cultures and cuisines of Central and South America before we move elsewhere again.
Our Mexican-inspired macaron shells are made with chocolate (from the Aztec Nahuatl word xocolātl) and cinnamon* and filled with delicious dulce de leche (literally it is translated in Spanish as “sweet of the milk” or “milk candy” and is popularly known as caramel). These cute cookies can be autumn alternatives (or additions) to cinnamon buns, candy apples, pumpkin pies, spiced ciders and gingerbreads on a harvest table. Make chocolate-cinnamon macarons with dulce de leche filling and have a fabulous fall fiesta during Hispanic Heritage Month!
Recipe
(Adapted from Macaroons)
For the chocolate-cinnamon macaron shells (Italian meringue method)
- 1 cup almond flour/meal
- 1 cup powdered sugar (we used C&H brand)
- 1 tablespoon cocoa powder (we used Nestle Toll House brand)
- 3 egg whites (fresh, unpasteurized and aged overnight at room temperature)
- 1 cup sugar, granulated white (we used C&H brand)
- ½ cup water
- 1 teaspoon vanilla (we used Mexican vainilla)
Directions
Sift the almond flour/meal with the powdered sugar. Stir in the cocoa powder and cinnamon until well combined. Grind in a food processor in batches to remove any lumps (optional).
Whip the egg whites until peaks form. Make a simple syrup to stabilize the egg whites by boiling the sugar and water together until it reaches a temperature of 245 degrees F on a candy thermometer (or until it reaches a soft ball stage). Pour into the egg whites and whip again until stiff and glossy. Mix in the vanilla.
Fold in the almond flour/meal-sugar-cocoa powder-cinnamon mixture and blend until the consistency “flows like magma.” Pipe one-inch discs on a parchment paper on top of an insulated baking sheet.
Let the discs air dry to develop a thin skin for at least 30 minutes.Bake in a preheated oven at 300 degrees F for about 15-20 minutes. Watch the “feet” develop, but be careful not to burn the macarons. Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs.
Spread dulce de leche (we used Nestle La Lechera brand) as a filling. Refrigerate the macarons to set. Bring to room temperature before serving.
Notes
Boiled Peanuts
September 13: National Peanut Day
Islander and her brother often ate boiled peanuts as an afterschool snack. Mommy preferred to serve peanuts over potato chips to her children during homework breaks. She would refer to the peanut-loving pachyderms—because elephants have such good memory, we should eat peanuts, too, to help us remember what we study for our exams! Whether the popular elephant food might be a myth, peanuts are really good for brain health. Be smart and boil some peanuts for snacktime and for National Peanut Day!
Recipe
(Inspired by Mommy)
- 1 pound bag of raw (green) peanuts
- 1-2 tablespoons of salt
- 8+ cups of water
Directions
Wash the raw peanuts. Place in a large pot. Fill with water enough to cover the peanuts. Season with salt. Bring to a rolling boil then reduce the heat. Simmer for 3-4 hours or until the peanuts are tender. Drain in a colander. Let cool and enjoy.
Notes
Stella Maris Cake
(Mary, Star of the Sea Cake)
September 12: Feast Day of the Most Holy Name of the Blessed Virgin Mary
Islander’s baptism and confirmation name incorporates “Maria,” a custom from her ancestors of Catholic Spain who traditionally choose the name of a patron saint so the baby will grow up having some of the role model’s virtues in life.
Islander was inspired by her namesake to make a cake in her honor for one of the Marian holidays. She was also inspired by a talented aunt, coincidentally named Maria, who gifted us with our wedding and anniversary cakes. For our 10th anniversary in 1996, Auntie Maria B. decorated a spectacular sea shell themed cake, as our vow renewal ceremony was at the beach in Islander’s hometown in Hawaii.
We attempted to recreate the sea shell cake on a smaller scale and named it the “Stella Maris (Mary, Star of the Sea) Cake.” We originally made the dessert to celebrate Our Blessed Mother’s birth week with Islander’s brother at one of his Marianist-hosted event. But we are posting the preparation pictures on our blog on the Feast Day of the Most Holy Name of the Blessed Virgin Mary.
Recipe
(Adapted from The Cake Mix Doctor Returns by Anne Byrn)
For the white cake (“A Basic and Beautiful Wedding Cake”)
- 2 cups flour, sifted
- 2 packages white cake mix (we used Duncan Hines brand)
- 2 cups sugar
- 2 cups water
- 2 cups sour cream
- 2 eggs
- 4 egg whites
- 4 tablespoon oil
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
Directions
Line 6-, 8- and 10-inch round cake pans with wax paper circles and grease the bottoms and sides. In a large bowl, sift the flour with the white cake mixes and sugar. In a larger mixing bowl, place the water, sour cream, eggs, egg whites, oil, vanilla and almond extracts. Beat well with an electric hand mixer. Gradually add the flour mixture and beat until the batter is well-incorporated and smooth.
Pour about 2 ½ cups of batter into the 6-inch pan, 3 ½ cups into the 8-inch pan and 6 ½ cups of into the 10-inch pan. Bake in a preheated oven at 325 degrees F for about 45 minutes, adjusting the time as necessary. Check with a toothpick for doneness. Remove from the oven and lightly flatten the tops of the cake. Make the frosting while the cakes cool completely.
For the vanilla crumb coat frosting (Tahitian vanilla buttercream)
Directions
Smear a little frosting on the bottom of an 8-inch cake plate or board and invert the 6-inch cake on top. Peel off the waxed paper. Repeat for the 8-inch cake on a 10-inch cake plate or board and the 10-inch cake on a 12-inch cake plate or board. Brush off any crumbs. Generously drop a heaping mound of frosting on top of the cake(s). Use a spatula to spread it out over the top of the cake and down to the sides. The cake(s) should have a thin layer of frosting to act as an adhesive to the fondant.
For the decorations
- blue fondant (we used Satin Ice brand baby blue color)
- vegetable shortening
- white chocolate or vanilla candy wafers (we used Wilton brand white Candy Melts)
- edible pearl dust (we used Wilton brand white color)
- silk flowers, craft ribbon and mini Mary statue
Directions
Knead the fondant with a little vegetable shortening until it is pliable. On a clean, flat surface, make a large ball with the fondant, flatten it, then roll out to 1/8-inch thick to the diameter + two sides + two inches for each cake. Carefully drape the fondant on top of the cake. Quickly smooth out the top and sides. Cut off excess fondant from the base of the cake. Repeat for the other remaining cakes.
Measure out the placement of the edible pearls. Using a small round tip, pipe a small dot of frosting and position the pearls in an alternating pattern. Lightly press them onto the cake. Trim the base of the cake with ½-inch wide ribbon, securing the ends with frosting.
Melt the white chocolate or vanilla candy wafers and pour into sea shell-shaped molds. Refrigerate until solid. Unmold and paint each shell with edible pearl dust.
Position the candy sea shells randomly on the cakes. Add other decorations, such as matching silk flowers, birthday candles and a mini Mary statue, and display on cake stands.
Notes
- Compared to Auntie Maria’s cake, ours is not as professional-looking but it was a project that we both worked on together. Islander baked, frosted and decorated the cakes and Highlander rolled out the fondant and measured out the position of the edible pearls.
- This cake almost turned out to be a Food Flop. The craft ribbon was too wide at 7/8 inch (Walmart did not have ½ inch ribbon in stock) to trim the base circumference of the cakes. The color coating looked too turquoise and Tiffany blue rather than baby blue as printed on the fondant container. Fortunately, the cakes and candy sea shells did not melt and survived the transportation from our house to the venue in South Texas (temperature was about 95 degrees F). On arrival, however, Highlander accidentally dropped the last tier on the table, smashing part of the cake and tearing into the fondant, but Islander covered up the damage with candy sea shells and turned the cake towards the back.
- Our Stella Maris cake was a labor of love for Our Lady. Learn more about her and look at her list of names from the litany at the Mary Pages website.
HI COOKERY 