Delectable Tres Leches Cake: Luxurious Milk Soaked Vanilla Sponge

Tres Leches Cake: Vanilla Sponge Soaked in 3 Milks & Topped w/ Sweetened Whipped Cream Followed by Seasonal Spices or Fruit
Tres Leches Cake: Vanilla Sponge Soaked in 3 Milks & Topped w/ Sweetened Whipped Cream Followed by Seasonal Spices or Fruit

Regardless of the season, there’s always a good time for a light and sweet, vanilla sponge cake soaked in three different milks, covered in a cloud of sweetened whipped cream and topped with the season’s spices or fruit. I’m talking about the traditional Latin American Tres Leches Cake. This moist, luxurious, and dreamy tasting cake just might be the perfect sweet treat on your table for your next dessert any day of the week and for any celebration or holiday.

What is Tres Leches Cake?

“Tres Leches” is Spanish for “three milks”. It’s a light vanilla sponge cake soaked in three milks (hence its name) adding lots of moisture, sweetness, and density. It’s topped with a homemade vanilla, lightly sweetened whipped cream, and topped with a sprinkling of cinnamon or other preferred topping.

It’s Not so Unique… Or is it?

Tres Leches Cake & Italian Tiramisu: Soaked sponges topped w/ Cream & Spices, Cocoa, or Fruit

You might notice that the Tres Leches Cake is a bit reminiscent of the Italian Tiramisu. Both have a light and airy sponge soaked in a liquid and topped with cream and either fruit, spices, or chocolate. Two different desserts, thousands of miles apart, from two totally different cultures, yet so similar. Now that’s a small world!

Where Did the Tres Leches Cake Originate?

Either Great Britain or Spain Introduced the Trifle Idea to Nicaragua

Many countries south of the US border stake its claim on Tres Leches Cake, particularly Mexico and Nicaragua. Nevertheless, the inspiration likely resulted from the trifle cakes that emerged in England during the Middle Ages. Since both Spain and England colonized Nicaragua between the 16th-19th centuries, the trifle idea was likely introduced then.

Why was the Tres Leches Cake Created?

Nestle's Canned Milk
Nestle’s Canned Milk

No Wasting!

There are two thoughts on how this cake was developed in its current state. The first was to avoid wasting food. Supposedly, in Nicaragua, bakers would soak old, stale cakes in milk to repurpose and keep them edible.

Cheap Milk!

Another thought goes back to the Great Depression when food was expensive. Canned milk was affordable thanks to Nestle for its overproduction of canned milk provided to soldiers during the world wars. This economical milk actually added luxury to food and led to the creation of the famous Tres Leches Cake among other milky desserts commonly found in Latin American countries today.

Let’s Make this Tres Leches Cake!

Given the history of the cake, I wanted to keep it’s authenticity in creating this recipe. Most Tres Leches Cake recipes contain the same basics as I kept in my version. I tested with different ratios of ingredients to find a version I liked and that stayed within tradition. I opted for a vanilla sponge cake with common milks located in most grocery stores and a traditional simple cinnamon topping that can be substituted with the season’s fruit. You’ll find MANY options for toppings below in the recipe along with turning this cake into a layered version… think birthday cake!

Tres Leches Cake Ingredients

I have divided this cake into 3 parts. The first part is making the vanilla sponge cake. The second stage is making the simple 3 milk soaking mixture. The third step is making the sweetened whipped cream and toppings (cinnamon for the traditional simple version).

Vanilla Sponge Cake Ingredients

For the cake alone, you’ll need cake flour (or all-purpose flour), granulated sugar (superfine is best), vanilla, salt, eggs, baking powder, and a little milk.

Vanilla Sponge Cake Ingredients: cake flour (or all-purpose flour), granulated sugar (superfine is best), vanilla, salt, eggs, baking powder, and a little milk
Vanilla Sponge Cake Ingredients: cake flour (or all-purpose flour), granulated sugar (superfine is best), vanilla, salt, eggs, baking powder, and a little milk

Tres Leches (3 Milks) Soaking Mixture

This portion simply calls for a whisking of three different milks. All you need are sweetened condensed milk, evaporated milk, and heavy whipping cream (or whole milk) Easy peasy!

sweetened condensed milk, evaporated milk, and heavy whipping cream (or whole milk)

Sweetened Whipped Cream & Topping

This stage is also very simple. All you need are heavy whipping cream, powdered sugar, vanilla extract, and a dusting of cinnamon (or other spice or seasonal fruit). While I chose to go simple and top this cake with cinnamon, there is no right or wrong in topping this cake as long as you like the options. You can substitute pumpkin pie or apple pie spice for the cinnamon or use fruit of the season. Why not add pomegranate seeds for a little color and crunch during the winter holidays? 😉

heavy whipping cream, powdered sugar, vanilla extract, and a dusting of cinnamon

Tres Leches Cake: Make Vanilla Sponge Cake

Prebaking Preparations

Separate the Egg Yolks From the Egg Whites

Before beginning the recipe, separate the 6 eggs while cold. Place the yolks in an extra-large mixing bowl and the whites in a separate bowl until ready to whip them in a stand mixer. Allow both to come to room temperature on the counter for ~30 minutes before whipping them. Check out my post on how to bring eggs to room temperature quickly.

TIP: Cold eggs straight from the fridge are easier to separate. Once they warm to room temperature, the whites and yolks “meld” together, so to speak, and become a little more difficult to separate. However, if you forget, you can still separate them as if they were cold.

Separate 6 eggs while cold and allow them to sit at room temperature for 30 minutes
Separate 6 eggs while cold and allow them to sit at room temperature for 30 minutes

Preheat the Oven & Prepare the Pan

Preheat the oven to 350˚F/ 177˚C. Then prepare a 9×13-inch baking casserole dish by greasing it well with butter, shortening, or cooking spray. Then flour the pan and set it aside. Flouring the pan allows the cake to easily be removed, particularly if you intend on removing the cake to place on another dish.

TIP: For a less mess buttering, keep the butter in the paper. Fold the paper back to expose one side/end of the butter. Hold onto the paper and rub the exposed butter edge along the pan. No messy, greasy hands!

  • Butter the pan well
  • Add flour and pat the bottom of the pan to move it all around

Tres Leches Cake Step 1: Cake Making Time!

Combine the Dry Ingredients

To a medium bowl, sift together 1 cup plus 2 tablespoons of cake flour (or 1 cup only of all-purpose flour), 1 teaspoon of baking powder and ¼ teaspoon of salt. Set the bowl aside. Discard any remaining particles in the sifter.

TIP: I prefer to use cake flour in this recipe. Cake flour contains less gluten thus is a lighter flour than all-purpose. This cake is a sponge cake and meant to be very light. It benefits from a lighter flour. You could also use all-purpose; just use 1 cup total.

  • 2 cups + 2 tbsp cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Sift all together
Combining the Dry Ingredients

Combine the Wet Ingredients

Whip the Eggs Yolks

To an extra-large bowl of 6 room temperature egg yolks, add ½ cup of granulated sugar, 1 tablespoon of vanilla (you could use less, but this is a vanilla cake), and 2 tablespoon of milk. Use an electric hand mixer and whip the ingredients on medium to high until the yolks are smooth and pale yellow. You could use a stand mixer or balloon whisk and whip by hand.

TIP: The bowl you see in the following photos is TOO small. I forgot to use my extra-large bowl. Once you add the egg whites, this bowl will be TOO small. I found the milk is necessary for that perfect cake batter consistency. I love a vanilla cake, so I find one tablespoon is not too much at all. However, you can cut back on the vanilla as much as you would like.

  • 1/2 sugar
  • 1 tbsp vanilla
  • 2 tbsp milk
  • Whip it all together
  • Mixed well & pale yellow

Combine the Wet & Dry Ingredients

Now it’s time to add the flour mixture. BUT, we’re sifting it again (2nd time) by sifting it over the top of the egg yolk mixture. A second sift ensures a light flour mixture to keep our egg whites from deflating. Use a spatula and stir everything together just until combined being careful not to overmix. Your mixture will resemble cake batter consistency.

  • 2nd sift of dry
  • Stir well
  • Cake batter consistency
Stir in dry ingredients

Whip up the Egg Whites

Pour the 6 room temperature egg whites into the bowl of a stand mixer. Use the whisk attachment and whip on medium speed (level 4-6) until soft peaks. Slowly pour in the rest of the sugar (1/2 cup). Pour ~1 tablespoon at a time every 20 seconds or so until all has been added. Stop and scrape down the side of the bowl one time after adding in all the sugar. Continue to whip (gradually increasing the speed) until you reach stiff peaks.

TIP: Stiff peaks are reached when you lift the whisk and a mass of egg whites remains in the whisk without oozing down. Also, you’ll see peaks of egg whites in the bowl stand straight up without flopping over.

  • Whip 6 room temp egg whites
  • Soft peaks
  • Slowly add 1/2 cup sugar
  • Scrape down bowl edges after adding sugar
  • Whip until stiff peaks
Whip the egg whites & sugar

Add the Whites to the Yolks

Scoop the egg whites on top of the egg yolk cake batter. Gently fold in the egg whites using the figure 8 pattern to prevent the egg whites from deflating.

TIP: Fold by making a figure 8 (infinity sign) pattern with your spatula. Move the spatula around the edge of the batter and cut through the middle and around the edge. Be sure to include the yellow mixture hiding at the bottom. 😊

BTW: Notice I switched to a bigger bowl in the second photo below… oops!

  • Scoop whites onto batter
  • Fold in figure 8 pattern
  • All folded in
Fold the egg whites into the egg yolk cake batter

Scoop Batter into Prepared Pan & Bake

Pour or scoop the batter into the prepared pan. Smooth out the top lightly with a spatula. Bake for about 30 to 35 minutes or until the cake is set in the center.

TIP: Cake is set when it springs back after touching it in the center. You also know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs. You should not see any batter.

  • Scoop batter into pan
  • Smooth out top
  • Ready for the oven
  • Just out of the oven & baked!
Scoop & Bake

Tres Leches Cake Step 2: 3 Leches Mixing Time!

As the cake cools slightly in the pan on a wire rack, whisk the 3 milks together. In a medium bowl or large (4 cup) measuring cup, pour in all three milks. Add in one 14-oz can of sweetened condensed milk, one 12-oz can of evaporated milk (you can also make your own, see my blog post for Homemade Evaporated Milk), and a ½ cup of heavy whipping cream (or whole milk). Then, whisk well until combined.

  • Evaporated milk
  • Sweetened condensed milk
  • Heavy cream
Whisking the 3 leches

Poke & Pour

While the cake is still warm (but not hot), use a fork and poke holes all over the top including the edges. The heat from the cake helps it to more quickly absorb the liquid. You need lots of holes so the cake can soak up the milk mixture. Then, slowly pour the milk mixture over the top of the cake. Allow the milk time to soak in as you pour. Pour as much milk over the cake as possible including the edges.

Tip: The cake should soak up all the milk. However, if the milk stops soaking in and just sits, you might add more holes in the area of the milk. If that doesn’t help, just pour the rest of the milk in a small bowl and serve it on the side with the cake for dunking.

  • Use a fork & poke holes
  • Slowly pour the milk mixture
  • All the milk is soaked in

Cool Cake & Store in Fridge

Allow the cake to sit at room temperature to cool 1-2 hours or until the bottom of the pan is no longer hot to the touch. Then, cover and place it in the fridge for a least 3-4 hours though overnight is best.

TIP: If making the cake for a gathering, make it ahead of time (the day before) and make/add the whipped cream and toppings on the day of the event. Since the whipped topping has a stabilizer in it (powdered sugar), the whipped cream can be made and added a couple of hours before consuming it.

Tres Leches Cake Step 3: Whip Cream Time!

Once you are hours to overnight later and within a couple of hours of eating this cake, you can make the whipped cream.

TIP: Ideally, you’ll place the stand mixer bowl and whisk attachment in the freezer 20-30 minutes BEFORE whipping the cream. The cold utensils will keep the cream cold during the whipping process.

Whip the Cream

Remove the bowl and whisk from the freezer and attach them to the stand mixer. You can also use a regular bowl and hand mixer. Pour 1½ cups of heavy whipping cream in the bowl and whip on medium speed (level 4) until frothy. Slowly add a ⅓ cup of sifted powdered sugar and whip until soft peaks form (they’ll have a soft curl at the peak). Stop the machine and scrape down the edges once the sugar has been added. Whip in 1 tsp of vanilla until well combined. Whipped cream is done!

  • Heavy whipping cream
  • SIFTED powdered sugar
  • Scrape down bowl edges
  • Soft peaks
  • Vanilla & quick whip of everything
Whip the cream

Add the Final Touches & Storing

Now for the final touches! Spoon the whipped cream on top of the cake and smooth it out. Depending on the season and your preferred toppings, you can decide what to use to top this cake. I’m choosing a traditional light sifting of ground cinnamon. You can use a cinnamon stick and grate it over the cake. See my recipe below for LOTS of suggestions for toppings! For you pumpkin spice folks out there, you can always top this cake with that! Seasonal fruit would be FAB!

How to Store Tres Leches Cake

Tres Leches Cake will keep well covered in the fridge for 3-4 days. The top layer cream will deflate with time and make the cake even moister. Just keep that in mind as you let it sit.

  • Scoop on whipped cream
  • Smooth out the cream
  • Add toppings!
Final touches!
Tres Leches Cake: Final Product

 Tres Leches Cake: A Closer Look

Notice all the air pockets from the light sponge. You can even see some of the soaked up milk oozing out a bit. The whipped cream is light but can hold up to the toppings. With a dusting of cinnamon, there’s not much to hold up. Notice I accidentally added a couple of blobs of cinnamon. You can avoid this by sifting up high and start the sifting in a small bowl or over a small plate BEFORE sifting over the cake.

Tres Leches Cake: Final Thoughts…

When I think about this cake, the adjectives that come to mind are moist, dense (in a good way) 😊, creamy, and dreamy. The milks soaked into the cake are what make it unique from pretty much any other cake. I think even for those of you who may not like cake in general because of its dryness… you should totally consider trying this “cake”. The milks in this cake turn the idea of “cake” into a whole new dessert category.

Baker’s Perspective

This is a relatively easy cake to make. Granted, it’s not a dump, stir, and bake cake, but each step is not difficult. Whipping the eggs and making the whipped cream take a few extra minutes, but both steps are easy. It’s a bonus that you can make and bake this cake a day or two before you want to eat it. In fact, the whipped cream and toppings can be added a couple of hours before you want to eat the cake. So, this dessert is great for guests. You can even divide the cake batter (which I have done) into two 8×8 or 9×9-inch baking dishes and top each with something different. What a way to cater to your family and guests!

Taster’s Perspective

I have been testing this recipe with a gluten-free sponge cake. However, I don’t have that recipe perfect yet, so I’m not sharing that version. But, I was able to taste test this cake using my gluten-free vanilla sponge. From my perspective, this Tres Leches Cake is like slurping a vanilla milkshake blended with a vanilla cake. It actually reminds me of a thick, cake-y, birthday cake shake. Yum! 

Scott did taste and eat this cake. Luckily, we have friends who are willing to take some of my bakes off our hands. Poor Scott, as much as he tries, just can’t eat it all. But, he loved this cake. He was torn about giving most of it away. ☹

From Scott’s perspective (and mine), the light sponge is almost required to soak up the heavy milk mixture. There’s a nice balance between the light sponge, dense milk, and creamy topping. In fact, the layer of cream on top is the right amount for all of the ooey, gooey, density that lies below. It’s exciting to think about eating this cake with other optional toppings. That said, you can make this cake for any holiday or celebration. Many possibilities!

Check out my YouTube Video for ALL the visuals in making this cake. “Latin American Tres Leches Cake: Vanilla Sponge Soaked in 3 Milks Topped w/ Cream & Seasonal Favs“.

Of course, here’s what you’re really waiting for… The Recipe!

Print Recipe

Latin American Tres Leches Cake: Milk Soaked Vanilla Sponge Cake

Regardless of the season, there's always a good time for a light and sweet, vanilla sponge cake soaked in three different milks, covered in a cloud of sweetened whipped cream and topped with the season’s spices or fruit. This moist, luxurious, and dreamy tasting cake just might be the perfect sweet treat on your table for your next dessert any day of the week and for any celebration or holiday.
Prep Time40 minutes
Cook Time30 minutes
Overnight Refrigeration1 day
Total Time1 day 1 hour 10 minutes
Course: Dessert
Cuisine: Latin American
Keyword: Tres Leches Cake, Three Milks Cake, Celebration Cake, Traditional Latin American Cake, Traditional Mexican Cake
Servings: 20 slices
Author: Summer

Ingredients

Vanilla Sponge Cake

  • 1 cup + 2 tbsp cake flour or 1 cup all-purpose flour
  • 1 cup granulated sugar divided (superfine is best)
  • 1 tbsp vanilla extract you could use less for a milder vanilla flavor; add 1 tsp instead
  • ¼ tsp salt
  • 6 large eggs
  • 1 tsp baking powder
  • 2 tbsp milk

Tres Leches (3 Milk) Mixture

  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk or homemade
  • ½ cup heavy whipping cream or whole milk

Whipped Cream

  • 1½ cup heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract

Optional Toppings

  • Summertime Fruit- sliced or chopped fresh fruit: kiwi, strawberries, blueberries, blackberries, raspberries, mango, grapes, pitted cherries, etc.
  • Wintertime Fruit- sliced or chopped fresh fruit: kiwi, pineapple, pomegranates; apples, cranberries, or pears (sautéed in a little butter and cinnamon); citrus- oranges (sectioned), mandarins (sectioned), kumquats
  • Fall or Holiday Spices- cinnamon, pumpkin pie spice, apple pie spice, cardamom, or preferred combination of sweet spices (ginger, cinnamon, nutmeg, cloves, allspice, etc.) dust using a sifter any preferred spices over the cake

Instructions

  • Separate the eggs placing the yolks in an extra-large mixing bowl (you’ll be adding flour and a massive amount of fluffy egg whites to this bowl as well) and the whites in a separate bowl until ready to whip them in a stand mixer. Allow both to come to room temperature (~30 minutes before whipping them).
  • Preheat oven to 350˚F/ 177˚C. Prepare a 9×13-inch pan by greasing it well with butter, shortening, or cooking spray and then flour the pan. Set it aside.

Vanilla Sponge Cake

  • In a medium bowl, sift together flour, baking powder and salt; set aside. Discard any remaining particles.
  • To the bowl of room temperature egg yolks, add vanilla, milk, and ½ cup sugar. Using an electric hand mixer, whip the ingredients on medium/high until the yolks are smooth and pale yellow. Sift again (2nd time) the flour mixture over the top of the egg yolk mixture. Use a spatula and stir everything together just until combined being careful not to overmix. Your mixture will resemble cake batter. Set aside.
  • Pour the room temperature egg whites into the bowl of a stand mixer. Use the whisk attachment and whip on medium speed (level 4-6) until soft peaks. Slowly pour in the rest of the sugar (1/2 cup). Pour ~1 tbsp at a time every 20 seconds or so until all has been added. Stop and scrape down the side of the bowl one time after adding in all the sugar. Continue to whip (gradually increasing the speed) until you reach stiff peaks.
    TIP: Stiff peaks are reached when you lift the whisk and a mass of egg whites remains in the whisk w/o oozing down. Also, you’ll see peaks of egg whites in the bowl stand straight up without flopping over.
  • Scoop the egg whites on top of the egg yolk cake batter mixture and gently fold them in using the figure 8 pattern to prevent the egg whites from deflating.
    TIP: Fold by making a figure 8 (infinity sign)pattern with your spatula. Move the spatula around the edge of the batter and cut through the middle and around the edge. Be sure to include the yellow mixture hiding at the bottom.
  • Pour or scoop the batter into the prepared pan. Smooth out the top lightly with a spatula. Bake for about 30 to 35 minutes or until the cake is set in the center.
    TIP: Cake is set when it springs back after touching it in the center. You can also tell if a toothpick inserted in the center comes out clean or with a few moist crumbs. You should not see any batter.
  • Allow the cake to cool slightly in the pan on a wire rack. While cake cools, make the milk mixture.

Tres Leches (3 Milk) Mixture

  • In a medium bowl, pour in all three milks and whisk well until combined.
  • While the cake is still warm (but not hot), use a fork or ice pick and poke holes all over the top including the edges. You need lots of holes so the cake can soak up the milk mixture. The heat from the cake will allow the milk to soak up easily and quickly. Slowly pour the milk mixture over the top of the cake and allow it time to soak in. Pour as much milk over the cake as possible including the edges.
    Tip: The cake should soak up all the milk. However, if the milk stops soaking in and just sits, you might add more holes in the area of the milk. If that doesn’t help, just pour the rest of the milk in a small bowl and serve it on the side with the cake for dunking.
  • Allow the cake to sit at room temperature to cool 1-2 hours. Cover and place in the fridge for a least 3-4 hours though overnight is best.
    TIP: If making the cake for a gathering, make it ahead of time (the day before) and make/add the whipped cream & toppings on the day of. Since the whipped topping has a stabilizer in it (powdered sugar), the whipped cream can be made and added a couple of hours before consuming it.

Whipped Cream

  • Place the stand mixer bowl and whisk attachment in the freezer 20-30 minutes before whipping the cream. Cold utensils will keep the cream cold and aid in the whipping process.
  • Remove the bowl and whisk from the freezer and attach them to the stand mixer. You can also use a regular bowl and hand mixer. Pour the cream in the bowl and whip on medium speed (level 4) until frothy. Slowly add the sifted powdered sugar and whip until soft peaks form (they’ll have a soft curl at the peak). Whip in vanilla until well combined. Spoon the whipped cream on top of the cake.
  • Depending on preferred toppings, lightly sprinkle on cinnamon using a cinnamon stick and grating over the cake or use a small sifter and sift on ground cinnamon. This is also the point where you add or substitute with any other toppings.
  • Serve immediately and enjoy!

Video

Notes

*This cake will keep well in the fridge for 3-4 days. The top layer cream will deflate with time and make the cake even moister.
*For a prettier serve OR layered cake, divide and bake the batter in 2 smaller pans (8 or 9- inch square or round). Remember to divide the milk mixture between both cakes. After 5 minutes of the cake(s) cooling, turn it (them) out on a wire rack and lay them face up. After making the milk mixture, line the pan(s) in which you baked the cake with plastic wrap that hangs on all sides. Place the cake back into the pan right side up. Poke holes as directed and pour the milk mixture over the cake. Fold the plastic edges over onto the cake top and refrigerate. After refrigerating and before adding the whipped topping, flip the cake over onto a decorative plate. Then add the whipped cream, frosting the sides and top of the cake. Add preferred toppings.

Check out some of my other sweet treat recipes.

New Zealand Kiwi Quick Bread (Gluten-Free Version, too)

Australian & New Zealand Pavlova

Italian Strawberry Tiramisu

Mexican Conchas

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Colombian Pandebono Cheese Bread: Gluten Free Salty Goodness in 30!

Colombian Pandebono Gluten Free Cheese Bread
Colombian Pandebono Gluten Free Cheese Bread

¡Buenos días! Are you ready for a super easy and simple dinner roll to serve with your meal tonight? This homemade traditional Colombian Pandebono gluten-free cheese bread can be made from start to finish in 30 minutes! This unique take on a dinner roll might surprise you. Most of the ingredients in this roll are NOT what you think. This bread hits the spot whether you’re having a bread craving and want something quick or cooking for your guests. This is the new favorite dinner roll for gluten and gluten-free eaters alike in my household. I can’t wait to share this recipe with you!

What May Surprise You…

This smooth, salty, moist, dense, and satisfying bread that originated in Colombia, South America doesn’t contain any of the ingredients you expect in a bread with this description.

This Bread Contains NO…

  • yeast
  • flour with gluten
  • butter
  • shortening

However, This Colombian Pandebono Cheese Bread DOES Contain…

The primary ingredients are cassava flour, precooked cornmeal, lots of cheese, and an egg. What a short list of ingredients that really sing when baked together! Since this is a quick bread (or roll, rather), there’s no yeast. Pandebono rolls are smooth (no visible cheese), dense, salty, and very satisfying. I have been eating these all week and LOVING them! You will not miss the butter at all!!

A Little History of Colombian Pandebono Cheese Bread

Example of a hacienda
Example of a hacienda

“Pan de bono” in English simply means “bonus bread”. It’s not exactly known how this bread originated, but there are several common stories. One of the most common thoughts is that historically Pandebono rolls were a popular, hearty snack for day laborers in haciendas in Colombia. The bread’s density was hearty enough to carry the workers between meals making it a sought after snack. The basic recipe was later shared throughout the country and across frontier lines. Now the rest of the world can enjoy them.

The Surprise Ingredient that Makes up for the Gluten, Butter, & Yeast

Let me just say, the cheese in this bread is everything! This bread is traditionally gluten free and you gluten eaters will NOT be missing anything! The salty, fatty cheeses substitute for the butter, oil, or shortening. In fact, this bread is as salty and rich as a normal yeast roll slathered with salted butter. The cheeses dissolved in the dough imitate the gluten stretch and air pockets that really only flour with gluten can provide. Add a little baking powder and egg for a simple rise and the yeast is unnecessary.

This bread comes together very quickly. So let’s get to baking!

Colombian Pandebono Cheese Bread Recipe & Baking Process

Colombian Pandebono Cheese Bread Ingredients

This simple recipe consists of cassava flour (aka yuca flour), precooked cornmeal (aka masarepa), baking powder, sugar, salt, Mexican queso fresco cheese, feta cheese, egg, and milk or water.

cassava flour (aka yuca flour), precooked cornmeal (aka masarepa), baking powder, sugar, salt, Mexican queso fresco cheese, feta cheese, egg, and milk or water
Colombian Pandebono Cheese Bread Ingredients:
cassava flour (aka yuca flour), precooked cornmeal (aka masarepa), baking powder, sugar, salt, Mexican queso fresco cheese, feta cheese, egg, and milk or water

Preheat Oven & Prepare Pan

Start by preheating the oven to 400˚F/204˚C. Line a large (17×12-inch) baking sheet with parchment paper.

Prepare a 17×12-inch baking cookie sheet by lining it with parchment paper

Colombian Pandebono Cheese Bread: Combine the Dry Ingredients

The easiest and quickest way to combine the ingredients is to use a food processor. In the bowl of a food processor, add the dry ingredients. First add 1 ½ cups of cassava flour, ½ cup cornmeal (this should be precooked cornmeal, not regular cornmeal), ½ tablespoon of baking powder, 1/8 teaspoon of sugar, and 1/8 teaspoon of salt. Pulse until all the ingredients are well combined. While the quantities of the sugar and salt are in very small amounts, I think they enhance the flavor… like icing on the cake.

What is Precooked Cornmeal & Why Does it Matter?

Precooked cornmeal is also called “Masarepa”. Masarepa is precooked, dehydrated, ground corn best used in bread bakes where you want a smooth texture. Masarepa cornmeal is used in South America to make traditional arepas which are round, flat, corn cakes that are grilled like pancakes and topped with meat, cheeses, and/or veggies.

What Should You Look for in the Grocery Store Or Online?

Precooked cornmeal should be located in the same section of the grocery store as the cornmeal. It might also be found in the International food aisle. The brand “Pan”, as shown in the ingredient list photo, is the brand commonly found in American grocery stores. “Goya” is another brand and will likely include the word “Masarepa” on the package.

How Does Precooked Cornmeal Differ from Regular Cornmeal?

Precooked cornmeal is different from regular cornmeal because it is precooked and ground very finely. It works best in this recipe because it gives the bread a very smooth texture without any grittiness and holds well together without any crumbling. It provides more of a stretchy, yeast bread texture than a traditional crumbly cornbread texture.

What’s the Difference Between Masarepa (precooked cornmeal) and Masa Harina (corn flour)?

Masarepa and Masa Harina are both precooked cornmeal. Masa Harina corn has been soaked in alkaline limewater. Both are great in dishes, but the limewater in Masa Harina will add additional flavor. While you could probably use Masa Harina in this recipe, you might taste an (undesirable) additional flavor. Masa Harina is commonly used in making corn tortillas, tamales, etc. where many other flavors are also added.

  • food processor
  • measure out 1 1/2 cups & add cassava flour
  • 1/2 cup PRECOOKED cornmeal
  • 1/2 tbsp baking powder
  • 1/8 tsp granulated sugar
  • 1/8 tsp salt
Add all the dry ingredients to the food processor
Pulse the dry ingredients until combined
Pulse the dry ingredients until combined

Colombian Pandebono Cheese Bread: Add the Wet Ingredients

Once the dry ingredients are well combined, add the cheeses. Start by crumbling a block (~1 1/4 cups) of feta cheese. Then, crumble in 1 cup of Mexican queso fresco (cheese). Pulse again until all the ingredients are mixed well.

TIP: If you can’t find feta or queso fresco (which means “fresh cheese”), you can substitute with farmer’s cheese. Basically, you just want a salty, crumbly cheese.

  • 1 block of feta
  • 1 cup of queso fresco
  • still very dry after mixing well

Add the Final Wet Ingredients

While the food processor is running, slowly add the egg and continue to run the machine until the egg is mixed in. If the dough is too crumbly, add milk one tablespoon at a time and blend until you have a bread dough consistency. In fact, the dough will look a lot like sugar cookie dough.

TIP: If you don’t have or don’t want to use milk, you can substitute with water. If your cheeses are very wet, you may NOT need any additional liquid. I have made this recipe using 1 tablespoon of milk and 5 tablespoons of milk… it all depends on the cheese!

  • egg going in
  • almost the right consistency
  • add 1 tbsp milk
Check consistency after adding the egg. If the dough is too crumbly, add a little milk or water.
Sugar cookie dough-like consistency
Sugar cookie dough-like consistency

Colombian Pandebono Cheese Bread: Shaping Time!

Scoop out the dough onto a work surface. Divide the dough into 12 relatively equal portions. They are commonly eaten in the shape of a ball (roll) or bagel-like ring shape with a hole in the center. I find rolls are the easiest AND you get a nice thick bread in the middle once they are baked. Shape them in your preferred shape. I’m making rolls out of mine by rolling each in my hands into a ball.

The EASIEST Way to Divide into 12 Rolls

You can simply eyeball the 12 “equal” portions. Shape the entire dough in a simple log. Cut the log in half. Then, cut each half in half (you will have quarters). Cut each quarter into thirds. That will give you 12 pieces. Roll each into a ball using the work surface or your hands.

TIP: Try to minimize any creases. The dough will rise some in the oven and will crack and separate along any weak point in the dough. If you have any creases, place the crease(s) on the bottom against the baking sheet when you place the dough on the baking sheet.

  • shape dough into a log
  • cut the log in half
  • for each half, cut in half again (making quarters)
  • for each quarter, cut into thirds
Easiest way to divide dough into 12 pieces
End with 12 pieces of dough
End with 12 pieces of dough
  • roll each piece into a smooth ball
  • all 12 pieces are rolled into balls

Colombian Pandebono Cheese Bread: Baking Time!

Place each ball/ or bagel shape on a lined baking sheet at least 2 inches apart. You can get all 12 rolls on a 17×12-inch cookie sheet or larger. Bake the rolls in the 400˚F/204˚C preheated oven for 20-25 minutes.

  • place each roll 2-inches apart on lined baking pan
  • ready for the oven (20-25 minutes)
Colombian Pandebono Cheese Bread is ready for the oven

Colombian Pandebono Cheese Bread Baked & Ready to Eat

Bake the rolls until the tops and bottoms are golden brown. My rolls are usually done in 22 minutes.

  • golden brown on top & bottom
  • looks like gluten with a stretchy crumb

Colombian Pandebono Cheese Bread: A Closer Look!

What do you notice in this close up? The rolls are pretty close in size. Notice the air pockets within the roll. The ingredients are blended so well you can’t even discern the cheese or cornmeal. This is where the precooked cornmeal makes a difference. It looks like flour. The combination of cassava flour and precooked cornmeal creates a striking resemblance to regular all-purpose flour. The baking powder and egg produce a bit of a rise like yeast. The cheese adds the gluten-like texture as you tear the bread apart along with the air pockets as it melts.

Colombian Pandebono Cheese bread
Colombian Pandebono Cheese bread

Eating & Storing Colombian Pandebono Cheese Bread

They are best eaten warm or hot, right out of the oven. They begin to harden the very next day if left at room temperature. I prefer to store them in the freezer. I place my baked rolls in a zip-top bag once they’ve cooled. When I want one (or two), I just remove preferred number from the freezer and microwave it (them) for 30 seconds. They are soft and hot as though I just baked them. You can store them in the freezer for up to a couple of months.

Colombian Pandebono Cheese Bread Final Thoughts

In Colombia, it’s not uncommon to eat these with a cup of hot chocolate or a nice cup of Colombian coffee. You can enjoy them with guava jam as well. Personally, I just enjoy them as a dinner roll. In fact, I enjoy these rolls so much, I intend on keeping queso fresco and feta on hand so I can make them routinely. Not that it matters, but they are SOOOOO good… in my opinion. 😉

Even though these are gluten free, they weren’t created for gluten-free eaters. They were created because the ingredients just make a good, hearty, tasty, sustainable bread. Give these a try, you won’t miss regular flour!

Baker’s Perspective

Colombian Pandebono Cheese Bread is such a surprisingly easy bread to make for such a tasty bread. You can’t beat 30 minutes from start to finish in making a homemade bread. Granted, the baking takes most of the time, but if you have the ingredients, the recipe comes together in just a few minutes… even the rolling. The ease of making this bread reminded me a lot of making homemade southern American biscuits. If you have the time to make biscuits for breakfast, you have time to make these cheese rolls for dinner. Let them bake while you prepare the rest of your 30-minute meal.

These days in the US, cassava flour, masarepa (precooked cornmeal), and the cheeses are not difficult to locate in a regular grocery store. They aren’t expensive either. If you can’t find the flours, they can easily be ordered online through Amazon.

Taster’s Perspective

I can’t say enough about this bread. This bread as been on my plate almost everyday for over a week and I can’t get enough. I was surprised at the smooth texture since it has ZERO gluten in it. I also couldn’t believe the cheeses could mimic gluten in providing the stretch and air pockets (when melted) typically found in bread.

Keep in the mind, this bread is dense. However, when warm, it’s soft and has a bit of lightness to it. The saltiness!!! Oh, my! Butter! Who needs it?!? On the first bite, I thought I was eating a dinner roll slathered with butter. Again, it’s the cheese! The cheese provides that saltiness and moistness you get from a pat of butter.

Whether you’re a gluten eater or not, this roll is something special. It’s certainly unique due to the ingredients. I can definitely see why day laborers working in haciendas in Colombia enjoyed this bread as a snack. I can also understand why the basic recipe made its way around the world.

Check out my YouTube video on making these rolls. “Colombian Pandebono 30 Min Cheese Bread: Rich and Salty Goodness Surprisingly Gluten Free“.

Here’s the recipe! Enjoy!

Print Recipe

Colombian Pandebono Cheese Rolls: Rich, Salty, & Gluten Free in 30 minutes

Super easy and simple dinner rolls to serve tonight! This homemade traditional Colombian gluten free cheese bread can be made from start to finish in 30 minutes! This unique take on a dinner roll might surprise you! NO yeast, no gluten, no butter, no shortening! Whether you’re having a bread craving and want something quick or you’re making a meal with south of the border flavors for your guests, this bread hits the spot! Eat it for breakfast, as a snack, or as a meal accompaniment.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Colombian
Keyword: 30 minute bread, gluten free bread, Colombian Pandebono cheese bread, international bread, traditional bread, authentic bread recipe
Servings: 12 rolls
Author: Summer

Ingredients

  • 1½ cups cassava flour aka yuca flour
  • ½ cup precooked cornmeal Pan, aka masarepa
  • ½ tbsp baking powder
  • ⅛ tsp sugar
  • ⅛ tsp salt use more or less depending on saltiness of the cheese
  • 1 cup Mexican queso fresco or farmer's cheese
  • 1¼ cup (1 block) feta cheese
  • 1 large egg
  • 1-5 tbsp milk/or water depending on dough consistency due to the amount of water in the cheese, you may NOT need any or you may need several tbsp!

Instructions

  • Preheat the oven to 400˚F/204˚C and line a large (17×12-inch) baking sheet with parchment paper.
  • In a food processor, add the dry ingredients- flour, cornmeal, baking powder, sugar, and salt. Pulse until all the ingredients are well combined. Add both cheeses- queso fresco and feta. Pulse again until all the ingredients are mixed well. Then, while the food processor is running, slowly add the egg and run the machine. If the dough is too crumbly, add milk or water one tablespoon at a time and blend until you have a bread dough consistency. In fact, the dough will look more like sugar cookie dough.
  • Scoop out the dough onto a work surface (no flour needed). Divide the dough into 12 relatively equal portions and roll each in your hands or on your work surface into a ball.
    TIP: I like to shape the whole dough into a log like a cinnamon roll and cut it in half. Then, cut each half in half giving 4 smaller logs. Then, cut each of the 4 sections into thirds. That will give you 12 relatively equal sized rolls.
  • Place each ball on a lined baking sheet at least 2 inches apart. You can get all 12 rolls on a 17×12-inch cookie sheet.
  • Bake in the oven for 20-25 minutes. Serve warm.

Video

Notes

-Precooked cornmeal (aka masarepa) works better here than regular cornmeal. It is dehydrated during the precook process and ground down finely. It works best in bread-type dishes because it is smooth and doesn’t crumble like regular cornmeal.
-You may want to adjust the salt depending on the saltiness of your cheese.
-You may or may not need milk/water depending on how much liquid is in your cheese. At different times, I have used 1 tbsp and up to 5 tbsp. Be sure to read the dough. It should be tacky like a sugar cookie, but not too wet or crumbly.
-Pandebono rolls are best eaten the day you make them. You can store them at room temperature for a couple of days, but they WILL dry out quickly. Consider storing them in the freezer as soon as they cool and allow them to thaw for about 30 minutes on the counter. Then, heat them for about 20 seconds in the microwave for a hot roll. If you forget to thaw them out, just place a frozen roll in the microwave for 30 seconds. Perfect!
-Store the baked rolls in the freezer in a zip-top bag for up to a couple of months.

You might like these other bread recipes.

Mexican Conchas (sweet rolls topped with a cookie)

Mexican Bolillos (baguette style individual rolls- perfect shape for football season!)

Filipino Ensaymada Rolls (enriched rolled dough with options for fillings)

The Berry Rolls (my grandmother’s recipe & family favorite)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Mexican Conchas: Rich, Buttery Brioche Topped with Cookies- What!

Mexican Concha: Rich, buttery, sweet brioche dough topped with cookie choice (cinnamon, chocolate, and vanilla with pink)
Mexican Concha: Rich, buttery, sweet brioche dough topped with cookie choice (cinnamon, chocolate, and vanilla with pink)

¡Buenos días! Picture this… a large, enriched, yeast-based sweet roll made with butter, sugar, and eggs topped with a buttery and sweet, vanilla, chocolate, or spiced cookie baked into the dough. Who can say no to that?! A French brioche dough and a cookie ALL IN ONE! Yes, please! This post is all about Mexican Conchas in honor of Hispanic Heritage Month. However, you can enjoy them anytime of the year.

The idea of a Mexican Concha is like a dream I could never imagine. I discovered these enriched bread rolls years ago living in southern California. This sweet, dreamy bread and cookie combination has been a breakfast and snack staple for our friends south of the border since the 19th century.

Mexican Concha Origination: A Blend of Cultures

16th Century Spanish & 19th Century French Explorers
16th Century Spanish & 19th Century French Explorers

The Spanish introduced wheat flour to Mexico during the 16th century. At the time, wheat flour was rejected as it symbolized oppression. Overtime, the indigenous people realized that Spain, while taking their gold, actually gifted them “gold”. Food and communication were enhanced by flour and the Spanish language.

Spanish introduction to wheat flour
Spanish introduction to wheat flour

A while later during the 19th century, the French introduced enriched dough (dough made with butters, eggs, and sugar) and baking techniques. With so many cultural influences, there’s a reason why the Mexican Concha is the most famous pan dulce (sweet bread) in Mexico today and found in panaderías (bakeries) all over the country.

What does Concha Mean?

Concha is Spanish for “seashell”, which is the design carved into the cookie dough on top of each bread roll dough. The shell carving in each cookie, once separated due to dough expansion, creates a nice texture to the top with a sneak peak of what lies underneath.

Concha means seashell
Concha means seashell

In my search for “why?” the seashell shape, I came up empty handed. I can only guess that maybe it’s a nod to the Spanish conquistadors or the French explorers who traveled across the big blue. Or, maybe the shell is a salute to the three bodies of water and coastlines that border much of Mexico. Regardless, the artistic topping enhances the beauty and flavor of a traditional enriched dough. If you dare to dream, create your own explanation. After all, what lies within a seashell is a world of its own.

How Does One Create the “Concha” Design?

Concha cutters can be purchased online, if not in a local store depending on where you live. However, I have found that its easy enough to manually cut in the lines. It’s quite simple once the flattened cookie has been placed over the dough. Check out my directions and tips below on carving your own Concha.

Concha-like Designs Are Found ALL Over the World!

Coincidentally, there are concha-like baked breads all around the world. You can find melon-shaped carvings on bread in Japan or pineapple cookie carvings on bread in China as well as in Korea and Malaysia.

  • Japanese melon-shaped carving
  • Pineapple carved buns

I can’t help but ask… “If they are so “popular”, then why aren’t “Conchas” a staple bread, particularly in America?” If you’ve ever eaten a good Concha, then you’ll ask yourself the same.

Mexican Conchas: The Process & Recipe

After plenty of research and recipe testing, I’m exciting to share this Mexican Concha recipe. It certainly includes a few separate steps, but none of the steps are complicated. The recipe also includes two separate 1-2 hour rises, but that just means you have time to get a lot done around the house or in the yard. 😉

The recipe contains the traditional Concha ingredients. The bread is a basic buttery and lightly sweetened French brioche dough. The colorful top is a lightly sweetened, crunchy cookie with optional flavors. I am so in love with this bread, I look forward to creating a gluten-free version in the future.

Mexican Conchas: Dough & Cookie Topping Ingredients

Mexican Conchas: Dough Ingredients

The Mexican Concha dough ingredients include all-purpose flour, granulated sugar, yeast, salt, butter (salted or unsalted- explanation below), eggs, and milk.

all-purpose flour, granulated sugar, yeast, salt, butter (salted or unsalted- explanation below), eggs, and milk
all-purpose flour, granulated sugar, yeast, salt, butter (salted or unsalted), eggs, and milk

Mexican Conchas: Cookie Dough Ingredients

The basic cookie dough topping ingredients include butter (or shortening), vanilla extract, powdered sugar, and all-purpose flour.

butter, vanilla extract, powdered sugar, and all-purpose flour
butter, vanilla extract, powdered sugar, and all-purpose flour

Mexican Conchas: Cookie Dough Optional Ingredients

Traditionally, the Concha cookie toppings are flavored with vanilla, chocolate, and/or cinnamon. They can also be brightly colored with food coloring. However, you can make one Concha batch with all the same topping. For a variety, I decided on three different colored and flavored cookie toppings for one batch of cookies. You can, of course, choose to make only one or two.

I divided the cookie dough into thirds and added cocoa powder to the dough that created four chocolate cookies. Then, I added red food coloring to the dough that created four pink cookies. Finally, I added cinnamon to the dough that created four spiced cookies.

red food coloring, cocoa powder, & cinnamon
red food coloring, cocoa powder, & cinnamon

Mexican Conchas: The Process

Step 1: Activate the Yeast

The first step is to activate the yeast. In a measuring cup or small bowl, pour in ½ cup milk. Heat it for 20-30 seconds (in the microwave or over the stove) until it reaches 100˚F-110˚F/38˚C-43˚C. Measure out 70 grams of sugar (~1/3 cup). From that, take 1 tbsp and whisk it into the milk. Then add 2 ¼ tsp (1 package) of yeast. Set the bowl aside for 5 minutes until the mixture is bubbly or frothy.

TIP: Have you’ve ever wondered whether or not your yeast is alive and well before using it in a recipe? Don’t be afraid to activate it first, even if the recipe doesn’t direct it. Simply add some of the sugar already called for in the recipe along with some of the liquid (heated to 100˚F-110˚F). Stir the mixture and wait a few minutes. If it’s frothy and bubbly, you’re good to go. If not, you should throw out the mixture and start again with a new package of yeast.

  • Measure out 70 gm of granulated sugar
  • Heat milk & add 1 tbsp FROM the measured sugar
  • Whisk in yeast
  • Set mixture aside for 5-10 minutes

Step 2: Measure Out ALL the Ingredients & Knead

Mexican Conchas: Combining the Dry Ingredients

In the bowl of a stand mixer (or a regular large bowl), add 415 grams of all-purpose flour (~3 ½ cups), the remaining sugar, and ½ tsp salt (unless you’re using unsalted butter, then you’ll add ¾ tsp salt). I tend to use salted butter. Whisk the dry ingredients together to combine.

  • Add 415 gm flour to stand mixer bowl
  • Pour in remaining (70 gm) sugar
  • Add 1/2 tsp salt (or 3/4 if using UNSALTED butter)
  • Quick whisk to combine it all

Mexican Conchas: Adding the Wet Ingredients

Melt 1 stick (4 oz) of butter in the microwave (or over the stove), just until melted ~30 seconds. Stir it well until all solids have melted. Careful not to overheat it or you’ll kill the yeast. Pour it into the flour mixture. Then, beat 3 large eggs (at room temperature) lightly and pour them into the flour mixture. Next, pour in the milk and yeast mixture.

Salted OR Unsalted Butter in Baking? Does it Matter?

SALTED or UNSALTED Butter?
SALTED or UNSALTED Butter?

You’ll find lots of yeast bread recipes online that call for UNSALTED butter only. Some recipes are so adamant about it that they will also tell you NOT to use SALTED butter or you’ll “kill” the yeast. Hmm… really? Not necessarily… but certainly possible… or is it?

Interestingly enough, those same recipes that tell you NOT to use SALTED butter are the same recipes that include salt at the same time they add the yeast before kneading the dough. So… what’s the difference OTHER than YOU control every gram of salt by using UNSALTED butter? The point the recipes are making though is that salt WILL hurt the yeast.

From my research and experience, I can tell you that’s not the case. Yes, salt CAN slow down the activation of the yeast or dough rise. BUT that’s a GOOD thing! Yes, salt keeps the yeast in check and prevents the dough from “blowing up”. It allows for an even rise throughout the dough.

Salted OR Unsalted Butter in Baking? What Does SCIENCE Say?

However, the amount of salt that typical yeast bread recipes include is NOT enough to noticeably affect (good or bad) the yeast. This is even the case if your salt addition is a little more than a recipe calls for because you used SALTED butter (instead of the recipe’s UNSALTED) while adding the recipe’s quantity of salt. In general, scientists say that as long as salt is less than 2% of the flour weight, the yeast will not be affected. You could always do the math, if you want. 😊

The bottom line with salt in baking is… use UNSALTED butter if sodium is a health concern and you find you’re having difficulty with dough rising. However, don’t worry so much if you tend to think you’re going to negatively impact the yeast. If you’re afraid of adding too much salt (for whatever reason) to a recipe by using SALTED butter, just decrease the added salt in the recipe by a 1/4 teaspoon.

Salted OR Unsalted Butter in Baking? My Personal Thought…

Personal anecdote here… I’ve used SALTED butter in every bread recipe I have ever baked that called for butter and never had any issues with my dough not rising. Maybe I’ve just been lucky for the past 20+ years. To each his/her own, I guess!

  • Pour in melted butter
  • Beat 3 eggs
  • Pour in the beaten eggs
  • Woo! Hoo! Check out that frothy yeast!
  • Pour yeast mixture into pool

Mexican Conchas: Kneading the Ingredients

Using the dough hook, knead in the stand mixer for 8 minutes. If kneading by hand, stir the mixture until you have a shaggy mass, then scoop it out onto a lightly floured surface and knead for at least 10 minutes. Regardless of the kneading method, knead until the dough is smooth and elastic. The dough should be tacky but not very sticky. If the dough is sticky, add 1 tablespoon of flour at a time until the dough is no longer sticky. Be sure to knead in between flour additions.

  • Stirring & kneading all ingredients
  • 8 min. later- NO added flour-NOT sticky!
  • Cover & allow to rise 1-2 hours

Cover the mixing bowl with a towel or with plastic wrap and let it rise in a warm area for 1- 2 hours or until the dough has almost doubled in size. In a warm area, the dough can easily rise in 1-1 1/2 hours.

While the dough is rising, prepare the cookie sheets. Line 2 large (17×12-inch) cookie sheets with parchment paper and set them aside. This recipe will make 12 large Conchas. There will be 6 Concha balls on each cookie sheet. They will be large, so no more than 6 per sheet.

Step 3: Make the Cookie Dough Topping

This recipe includes 3 different toppings for 1 batch of 12 Conchas. That means, we’ll end up with 4 cinnamon, 4 chocolate, and 4 pink Concha cookies.

In a large bowl, add 1 stick (4 oz) of room temperature butter. Beat the butter with a hand mixer or with a spoon until it’s soft and smooth. You can also use shortening instead. I have made both versions including a half and half, butter and shortening mix. All three are great. The shortening version will be a little grainier and crumblier than the full butter. The butter will be a bit richer in flavor. Butter tends to be traditional in Mexico, but shortening is also common. Ultimately, just use what you have or can eat.

Add in 1 teaspoon of vanilla and 1 cup of powdered sugar and beat well. Then, add in 1 cup of flour and beat until all the ingredients are combined. At this point, you may want to knead by hand for a smoother texture. I usually start out using a hand mixer and then move to kneading by hand. The dough will be stiff like cookie dough… duh!

  • Beat softened butter
  • Pour in vanilla & beat
  • Add powdered sugar & beat
  • Add flour & begin beating
  • Move to kneading by hand
  • Cookie dough done!

At this point, you can decide to make 1, 2, 3 or more different colored or flavored toppings. Since my recipe makes 3 different toppings, I divide my dough into thirds (~112 grams each) and place each in 3 separate bowls.

Dough divided into thirds for 3 different toppings
Dough divided into thirds for 3 different toppings

Optional Cinnamon Topping

For the cinnamon cookie, add ¼-½ tsp ground cinnamon to the mixture. I find kneading by hand does a great job in mixing it all together. Then, divide that cookie dough equally into 4 separate balls (~28 grams each). Set the bowl aside on the counter until ready to use.

TIP: You can add different spices depending on your preferences and the season. Consider adding pumpkin pie spice or apple pie spice in place of cinnamon. You can also leave the spice out entirely.

  • Add 1/4 tsp cinnamon
  • All kneaded by hand & done!
  • Separated into 4 smaller balls

Optional Color Topping

For the pink color (or any color you want) cookie, add 3 drops of red food coloring (or any food coloring). Knead the dough well adding more color to reach desired pink color (or other color of choice). As with the cinnamon cookie dough, divide the colored cookie dough equally into 4 separate balls (~28 grams each). Set the bowl aside on the counter until ready to use.

TIP: Select food colors that are appropriate for your occasion. Use orange and black for Halloween. Try red and green for Christmas. Why not pastels for Easter?

  • Add 3 drops of food coloring
  • All kneaded by hand & done!
  • Separated into 4 smaller balls

Optional Chocolate Topping

For the chocolate cookie, add 1 tablespoon of cocoa powder. Knead the dough well by hand (or use a mixer) until well combined. Divide this cookie dough equally into 4 separate balls (~29 grams each) just as we did for the other 2 cookie toppings. Set the bowl aside on the counter until ready to use.

TIP: You could use less cocoa, but a tablespoon will give a very pretty dark chocolate look to the topping. The cocoa powder will add a little extra weight and dryness to the dough. If you find your dough is too crumbly, add 1/2-1 tablespoon of softened butter or shortening to help smooth it out as you knead.

  • Add 1 tbsp cocoa powder
  • All kneaded by hand & done!
  • Separated into 4 smaller balls

Step 4: Divide & Shape the Brioche Bread Dough

Once the dough has doubled in size, scoop it out onto a work surface and let it rest for about 5 minutes. You can lightly flour the surface if you would like.

  • Definitely doubled!
  • 5-minute rest

Divide the dough into 12 equally sized pieces (71-72 grams each). You can weigh them out using a scale or eyeball the cuts. I separated mine into 12 pieces first and then I weighed them to get an accurate measurement. It’s up to you!

  • Shape into a loaf & cut in half
  • Cut each half in half 🙂
  • Cut each quarter into thirds
  • Repeat until you have 12 dough pieces

Whether you weigh each ball or not, shape each dough piece into a rough ball. Do this by folding the dough in a round creating a seam on one side only (think of it like a coin purse with the closure/gathering on one side). Lay each ball on an unfloured work surface. Before placing them on a cookie sheet, you may roll each into a rounder ball shape by rolling them around on the unfloured work surface (to provide a little friction for the ball to stick slightly). Use a cupped hand and gently press down to form the balls and cover up any creases.

Roll each dough piece into a smooth ball
Roll each dough piece into a smooth ball

Place 6 (with any visible seam, down) on each parchment-lined cookie sheet after you’ve shaped them. Be sure to space them out appropriately so they don’t touch. Rub a little softened butter or shortening on your hands and rub the tops of each roll to grease them so they hold the cookie topping. Set both pans aside while you shape the topping.

  • Place 6 rolls on 1 cookie sheet
  • Rub dough tops w/ softened butter or shortening

Step 5: Flatten & Carve the Cookie Topping

Mexican Conchas: Flatten Out Each Cookie Topping

While the brioche dough rolls hang out, flatten out and carve the cookie topping. Start with one batch of cookie topping. Flatten each cookie dough ball in between two sheets of plastic wrap using a tortilla press, small flat bottom bowl, or a rolling pin. Try to make the disk as big as you expect the risen Concha dough balls to grow. The Concha cookies will expand as well where the slits were made to reveal the brioche dough underneath.

No Tortilla Press? No Problem!

I don’t have a tortilla press, so I have a homemade alternative method. In fact, I use this same method for making homemade corn tortillas.

Homemade Tortilla Press Substitute: Quart-size plastic bag, Scissors, and a Flat bottom bowl
  • 1. Cut a quart-size, zip-top bag on two sides and cut off the zip-top portion leaving only one side intact.
  • 2. Place one of the round topping balls in the center of one side of the plastic and fold the other side over on top.
  • 3. Take a flat bottom bowl and press it firmly on top of the plastic to flatten out the topping.
  • 4. Take the top plastic off carefully.
  • 5. Lay the topping directly on the bottom side of the flat bottom bowl.
  • 6. Carefully pull the other side of the plastic off the topping.
  • 7. Flip the bowl over onto your hand to release the topping in your hand. This method will keep the topping from tearing as you remove the plastic. See visuals below!
  • 1. Cut off 3 sides of quart bag
  • 2. Place round ball in center of plastic between both sides
  • 3. Press flat-bottom bowl firmly on the dough to flatten
  • 4. Remove top plastic
  • 5. Flip topping over onto bowl bottom
  • 6. Carefully remove plastic
7. Flip bowl over onto hand and release the dough into hand
7. Flip bowl over onto hand and release the dough into hand

Mexican Conchas: Carve Each Cookie Topping

Place each topping firmly around each of the dough balls on the cookie sheet. Then, using a small paring knife, cut curves into each topping from one side to the other to resemble a shell (hence the name Concha). Allow gravity to determine the amount of pressure you place on the knife into the topping. You could also use a Concha shell cutter if you have one, though not necessary.

TIP: Gravity is your best friend in cutting the shell shape into each cookie topping. Ideally, you don’t want to cut so deep into the cookie topping that you slice the bread dough roll (this could cause the dough to deflate). Hold the knife lightly and allow gravity to push the tip into the cookie topping. Then, just guide the knife from one side to the other. DONE!

Step 6: Rising & Baking Time

Mexican Conchas: Rising Time

Allow the Conchas to rise in a warm place until they have almost doubled in size (1-2 hours). There’s no need to cover them. You can just leave them on the counter if the area is warm. During the last 30 minutes of rise time, preheat the oven to 350˚F/177˚C.

  • Ready to rise!
  • All risen- notice the separation in the conchas

Mexican Conchas: Baking Time

You can bake each cookie sheet one at a time or both at the same time. Bake the pans for 20-25 minutes, or until the bottoms are golden brown. If baking more than one cookie sheet at a time, rotate the cookie sheets at the halfway point (~12 minutes) to allow them each time to be near both the top and bottom heating elements.

TIP: You can bake one batch now (cookie sheet) and freeze the other batch (cookie sheet) for later. Just place one cookie sheet in the freezer until frozen (~4 hours), then place the Conchas in a zip-top freezer bag. On the day you want to eat them, place them on the counter to thaw, allow them time to rise, and then bake them as directed.

Mexican Conchas all baked!
Mexican Conchas all baked!

Mexican Conchas: Closer Look!

  • Cinnamon, Chocolate, & Vanilla Pink
    Notice the cookies cover the dough almost all around from top to sides
  • Check out the air pockets
  • Not super clear, but the bread has a stretchy tear

Mexican Conchas: Final Thoughts

Once baked completely, you can enjoy Conchas warm or at room temperature with coffee or hot chocolate. They are great for breakfast or as a snack. You can even eat these with a beef patty in the middle. Yes! The “Concha Burger”, as it’s called, won a James Beard award in 2016. If you’re looking for a sweet and savory meal… check that one out! The recipe is linked here on the James Beard website! Crazy!!

This bread is quite unique, but oh so satisfying. I can’t believe it’s not a staple for most Americans. If you love a good bake and you’ve never tried Conchas, you should consider adding them to your short list of foods to try very soon AND create the cookie topping you would most enjoy.

Baker’s Perspective

A cookie baked on top of an enriched bread dough! What an idea! While there are multiple steps that require a bit of time, the process in general is not complicated. Majority of the time is spent waiting for the dough to rise, so you will have time during your day to accomplish other tasks.

I love the versatility of this bread. As stated previously, you can customize the cookie topping to accommodate seasonal flavors and event or celebratory colors. It’s a great bread to eat anytime of year!

Taster’s Perspective

The lightly sweetened brioche dough is rich and buttery. The cookie topping is not quite as sweet as a typical American sugar or chocolate chip cookie. However, the lightly sweetened cookie on top provides a nice sweetness, flavor, and crunchy compliment to the enriched brioche bread. They both just work very well together.

Check out my YouTube video on the ins and outs of making this bread. “Mexican Conchas: French Brioche (Enriched) Bread Dough WITH a Cookie Baked on top!“

Print Recipe

Mexican Conchas: French Brioche Rolls with Cookies Baked on Top

Every culture needs a lightly sweetened, enriched bread dough with a lightly sweetened COOKIE (endless flavor possibilities) baked on top! This incredibly tasty bread can be eaten with a meal (not TOO sweet), with a hot beverage at breakfast time, or as a sweet afternoon snack. Adjust the cookie flavors and colors to fit any season or celebration! Why not pumpkin spice for fall or pastel colors for spring? Regardless, this impressive looking bread will fit most any occasion.
Prep Time45 minutes
Cook Time25 minutes
Rising Time2 hours
Total Time3 hours 10 minutes
Course: Breakfast, Dessert, Side Dish, Snack
Cuisine: Mexican
Keyword: Mexican Conchas, French Brioche dough, yeast rolls, seashell rolls, breakfast bread
Servings: 12 Concha rolls

Ingredients

Bread Dough Ingredients:

  • 415-450 grams (3 ½-3 ¾ cups) all-purpose flour start w/415 grams and add more as needed
  • 70 grams (~1/3 cup) granulated sugar
  • 1 pkg (2¼ tsp / ¼ oz) active dry yeast
  • ½ tsp salt increase salt to ¾ tsp if using unsalted butter
  • 1 stick (½ cup / 4 oz) butter salted or unsalted (adjust salt above)
  • 3 large eggs at room temperature
  • 120 ml (½ cup) milk
  • 1 tsp vanilla extract optional
  • ½ tsp ground cinnamon optional

Cookie Topping Base:

  • 1 stick (1/2 cup / 4 oz) butter room temperature (or shortening or half of each)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1 cup all-purpose flour

For 3 Different Topping Flavors & Colors: Divide the above in 3rds & add the following:

  • 1 tbsp unsweetened cocoa powder for chocolate flavor only
  • ¼ -½ tsp ground cinnamon for cinnamon spiced only: the more cinnamon, the darker the color and spicier the flavor
  • 3 drops red food coloring for vanilla pink: add more as needed to reach desired color

Instructions

Make the Bread Dough:

  • In a small bowl, heat the milk for 20-30 seconds until it reaches100˚F-110˚F / 38˚C-43˚C. Measure out 70 grams (~1/3 cup) of sugar and remove 1 tablespoon. Add the 1 tablespoon of sugar to the milk and then whisk in the yeast. Set the bowl aside for 5-10 minutes until the mixture is bubbly or frothy.
  • In the bowl of a stand mixer (or a regular large bowl), add flour, the remaining sugar and salt. Whisk together to combine.
  • Melt the butter by heating it in the microwave (or over the stove), just until melted ~30 seconds. If any solids remain, stir until all are melted. Pour it into the flour mixture. Then, beat the eggs lightly and pour them into the flour mixture. Next, pour in the milk and yeast mixture.
  • Using the dough hook, knead in the stand mixer for 8 minutes. If kneading by hand, stir the mixture well and then scoop it out onto a floured surface and knead for at least 10 minutes. Regardless of the kneading method, knead until the dough is smooth and elastic. The dough should be tacky but not very sticky. If the dough is sticky, add 1 tablespoon of flour at a time until the dough is no longer sticky. Be sure to knead between each flour addition.
  • Cover the mixing bowl with a towel or with plastic wrap and let it rise in a warm place for 1- 2 hours or until the dough has almost doubled in size.
  • While the dough is rising, prepare the cookie sheets and cookie topping. Line 2 large (17×12-inch) cookie sheets with parchment paper and set aside.

Make the Cookie Dough Topping:

  • In a large bowl, use a hand mixer to beat softened butter until smooth. Beat in vanilla and powdered sugar. Then, add in flour and beat until well combined and crumbly. At this point, you may want to knead by hand for a smoother texture, cookie dough texture.
  • Divide the dough into thirds (~112 grams each) and place each in 3 separate bowls.
  • For the cinnamon topping, add ¼-½ tsp cinnamon (optional) to one of the cookie dough bowls. Beat or knead by hand until the cinnamon is mixed in well. Divide equally into 4 separate balls (~28 grams each). Set aside on the counter to use later.
  • For the pink topping, add 3 drops of red food coloring. Beat or knead by hand until the food color is mixed in well. Add more color to reach desired pink color. Divide equally into 4 separate balls (~28 grams each). Set aside on the counter to use later.
  • For the chocolate topping, add 1 tbsp cocoa powder. Beat or knead by hand until until the cocoa powdered is mixed in well. Divide equally into 4 separate balls (~29 grams each). Set aside on the counter to use later. If the dough is crumbly, add ½-1 tbsp of additional softened butter or shortening to smooth out the dough.

Shape the Bread Dough:

  • Once the bread dough has risen and doubled in size, scoop it out onto an unfloured work surface and let it rest for about 5 minutes. You can flour your surface if needed, but generally not necessary.
  • Divide the dough into 12 equally sized balls (71-72 grams each). Shape each as you weigh them into a rough ball by folding the dough in a round creating a seam on one side only (like a coin purse that you gather at the top). Lay each ball on an unfloured work surface. Once all balls are weighed out, roll each into a rounder ball shape by rolling them around on the unfloured work surface (to provide a little friction for the ball to stick slightly). Use a cupped hand and gently press down to form the balls and cover up any creases. You can also just roll them in your hands. If you don't want to weigh them, you can simply just cut the dough into 12 pieces like a cinnamon roll.
  • Place 6 (with any visible seam down) on each parchment-lined cookie sheet after you’ve shaped them. Be sure to space them out appropriately so they don’t touch. Add a little softened butter or shortening to your hands and rub the tops of each roll to grease them so they will hold the cookie topping. Set both pans aside while you shape the topping.

Flatten & Carve the Cookie Topping:

  • Flatten each cookie dough ball in between two sheets of plastic wrap using a tortilla press, small flat bottom bowl, or a rolling pin. Make sure not to press it down too much as it will become too thin. Try to make it as big as you expect the risen Concha dough ball to be.
  • HELPFUL TIP: If you don't have a tortilla press, try this homemade method. Cut a quart-size, zip-top bag on two sides and cut off the zip-top portion leaving only one side intact. Place one of the round topping balls in the center of one side of the plastic and fold the other side over on top. Take a flat bottom bowl and press it firmly on top of the plastic to flatten out the topping. Take the top plastic off carefully. Flip the bowl over and lay the topping directly on the bottom side of the flat bottom bowl. Carefully pull the other side of the plastic off the topping. Flip the bowl over onto your hand to release the topping in your hand. This method will keep the topping from tearing as you remove the plastic.
  • Place each topping firmly around each of the dough balls on the cookie sheet. Then, using a small paring knife, cut curves into each topping from one side to the other like a curved half-moon which is to resemble a shell (hence the name Concha). Allow gravity to determine the amount of pressure you place on the knife into the topping. You could also use a Concha cutter if you have one, though not necessary.
  • Allow the Conchas to rise in a warm place until they are almost doubled in size (1-2 hours). Bake in a preheated oven at 350ºF /171ºC for 20-25 minutes, or until the bottoms are golden brown. If baking more than one cookie sheet at a time, rotate the cookie sheets at the halfway point (~12 minutes) to allow them each time to be near both the top and bottom heating elements.
  • Once baked completely, enjoy them warm or at room temperature with coffee or hot chocolate. They are great for breakfast or as a snack.

Video

Notes

Optional Cookie Topping Flavors & Colors:
-Use seasonal spices in place of the cinnamon. Consider pumpkin pie or apple pie spice. Don’t use any spice at all.
-Use the food coloring to accommodate your event or celebration. Consider orange and black for Halloween or red and green for Christmas. Try pastel colors for Easter.
Storing Unbaked Conchas for Later Use
If you only want to eat fresh Conchas, you can bake only as many as you want to eat that day, then freeze the others. To freeze them, take the shaped Conchas with the topping on and place them separated on a pan or dish in the freezer. They will take about 4 hours to freeze. Then, place the individual Conchas in a zip-top bag to keep frozen up to 3 months. When you want to bake them, just defrost them on the counter (at least an hour) and place them in a warm area to rise (1-2 hours). Then bake them at the same time and temp as directed in the recipe.

Check out these other fantastic bread recipes!

Mexican Bolillo

The Berry Rolls (My grandmother’s recipe)

Filipino Ensaymada Rolls

French Baguettes

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

How to Make Gluten-Free Italian Ladyfingers

Italian Gluten-Free Savoiardi Ladyfinger Cookies
Italian Gluten-Free Savoiardi Ladyfinger Cookies

Buongiorno! Trifle desserts like the Italian Tiramisu are such dessert favorites around the world. Unfortunately, not all of us can enjoy those light, airy, sweet cookies that are traditional in those desserts. Whether you are a gluten-free eater or not, these homemade gluten-free ladyfingers will hit the spot! They really are a great snack and ingredient. My husband Scott can’t even tell a difference between which ladyfingers are gluten free or not. No more missing out on those treats. Here’s how you can have you cake and eat it too!

Today’s blog focuses on traditional homemade ladyfingers that I have come to LOVE. They are fabulous by themselves, dunked in coffee or hot chocolate, dipped in sweet cream or chocolate spread, or used in a trifle. Try these ladyfingers in my Strawberry Tiramisu or in a traditional Italian Tiramisu.

Let’s jump right into the recipe! For additional Italian Savoiardi history and information, see my previous blog on making regular Italian Savoiardi Ladyfinger cookies.

How Did the Original Recipe Become Gluten Free?

Since the original recipe calls for very little flour, it was easy to make this bake gluten free. I discovered that simply substituting cake flour for superfine white rice flour produced the same texture and flavor cookie, particularly since potato starch was already included to help provide structure. When I recipe tested this gluten-free version a couple of times, it was clear that it should be a recipe on its own. It was that good! So here it is!

Gluten-Free Ladyfinger Ingredients

This recipe calls for few ingredients, but enough to make a great tasting cookie. You’ll need eggs, superfine granulated sugar, vanilla, lemon zest (if using, which is great if adding fruit to your Tiramisu), superfine white rice flour, potato starch, salt, and powdered sugar for the ladyfinger tops.

TIP: The key in getting this recipe right, is prepping all the ingredients BEFORE you begin whipping the egg whites. You should have limited pauses from the time you begin whipping the egg whites until you put the cookies in the oven. Any breaks in time will allow the egg whites to deflate and the cookies to flatten out.

eggs, superfine granulated sugar, vanilla, lemon zest (if using, which is great if adding fruit to your Tiramisu), superfine white rice flour, potato starch, salt, and powdered sugar for the ladyfinger tops.
eggs, superfine granulated sugar, vanilla, lemon zest (if using, which is great if adding fruit to your Tiramisu), superfine white rice flour, potato starch, salt, and powdered sugar for the ladyfinger tops.

Step 1: Preheat the Oven & Line the Cookie Sheets

To begin, preheat the oven to 375˚F/ 191˚C. Line 2 cookie sheets with parchment paper and place both in the refrigerator.

TIP: Cold cookie sheets will help prevent the ladyfingers from spreading too much in the oven.

2 cookie sheets (17x12) inches lined with parchment paper
2 cookie sheets (17×12) inches lined with parchment paper

Step 2: Measure Out ALL Ingredients & Prepare Piping Bag

Measure out all the ingredients and put them aside so they can easily be accessed when needed.

TIP: Using a food scale is HIGHLY recommended as weighing in baking is more accurate than using the U.S. Customary System of weights and measurements (i.e. cup and spoon measurements).

a food scale provides accurate measurements
a food scale provides accurate measurements

Measure out superfine granulated sugar into 2 small bowls, each weighing 60 grams for a total of 120 grams of sugar.

TIP: If you don’t have or can’t find superfine/ultrafine sugar, whiz your regular granulated sugar in a food processor until the crystals are a very fine powder (not powdered sugar). Superfine sugar makes a difference because it dissolves more easily in the eggs and doesn’t weigh down or flatten out the cookies before they bake.

Zest the lemon, if you’re using it and set it aside. You may want to leave out the lemon depending on the type of trifle you’re making. If making a traditional coffee & cocoa Tiramisu version, you may not want the lemon flavor. However, it really adds freshness to a cream and fruit trifle like my Strawberry Tiramisu.

  • 2 bowls each 60 grams sugar
  • 1 lemon zested

In a small bowl, measure out 80 g (1/2 cup + 1 tbsp) superfine white rice flour, 40 g (~1/3 cup) potato starch, and ½ tsp SIFTED salt and set aside.

  • 80 grams superfine white rice flour
  • 40 grams potato starch
  • 1/2 tsp salt

Prepare the piping/pastry bag and set it aside. I don’t have a pastry bag, so I place a gallon-sized, zip-top bag into a large glass to hold its shape. Make sure to place one corner of the bag into the bottom of the glass so the batter falls into that corner.

  • gallon bag, tall glass, scissors
  • corner of bag at the bottom of glass

Step 3: Separate the Egg Yolks from Whites & Whip Them Separately

Now that all of the ingredients are measured out, it’s time to begin baking! Separate the cold egg yolks from the whites. Place the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment. You could also use another large bowl and mix with a hand mixer.

TIP: Cold eggs are easier to separate than room temperature eggs. Even if you need room temperature eggs for a recipe, separate them while cold first, then leave them out on the counter for 30 minutes.

Separate cold eggs- yolks from the whites and place each in 2 separate bowls

Using a large balloon whisk or hand mixer, whip the egg yolks with 60 grams (half of the total sugar) of the sugar. Whip until they are pale and fluffy. Then, whip in 1 tsp vanilla and lemon zest, if using. Set the bowl aside.

  • Add 60 grams of sugar
  • 1 tsp vanilla
  • optional lemon zest
  • whirl until combined

In a stand mixer, whip the egg whites on medium-high speed (4-6 level) until soft peaks. Add the other 60 grams of the sugar in a slow and steady stream about a tablespoon at a time while whipping. Continue to whip until the whites hold stiff peaks. In addition to visibly stiff peaks, you’ll see that a large mass of whipped egg whites remain in the whisk when you lift it up.

  • 4 egg whites
  • whipped to soft peaks
  • other 60 grams sugar added
  • whipped to stiff peaks

Step 4: Fold the Whipped Whites into the Whipped Yolks & Add the Dry Ingredients

Using a rubber spatula, gently fold the whipped whites into the whipped egg yolks until mostly incorporated. Careful not to deflate too much of the air that has been whipped.

Once the egg white mixture and yolk mixture are almost combined, sift the combined rice flour, potato starch, and salt over the batter. Continue to gently fold until all the flour is incorporated.

TIP: Fold by making a figure 8 pattern with your spatula through the center and around the batter. Cut the spatula through the center of the batter. Then, move the spatula around the bowl and cut through the center again… figure 8 (or infinity sign). Continue this process until batter is incorporated.

  • fold egg whites into egg yolks
  • almost all incorporated
  • add flour mixture & discard remaining particles
  • almost all combined

Step 5: Piping Time!

Fill the piping bag or zip-top bag with the batter. Use ¾-inch wide tip or cut ¾-inch wide strip from the corner of the zip-top bag. Pipe the batter in 4-inch-long strips about 1 inch apart. Sprinkle the ladyfingers first with granulated sugar followed by powdered sugar.

  • scoop batter into bag
  • FULL bag & glass
  • snip off corner ~3/4 inch
  • pipe 1-inch strips 1 inch apart
  • sprinkle on sugar
  • sift on powdered sugar

Step 6: Bake, Cool, & Store

Bake for 14-15 minutes, or until just beginning to turn golden around the edges and golden brown on the bottoms. Place the first full cookie sheet in the oven and set the timer, then continue to add the batter to the other cookie sheet. Place it in the oven when complete and keep track of the timer.

TIP: If baking one cookie sheet at a time, place the batter in the fridge until ready to pipe the second batch. If baking two cookies sheets at a time, you may need to increase the baking time to 15-16 minutes. Consider rotating the cookies allowing each cookie sheet time on both oven racks.

  • BEFORE baking
  • AFTER baking
  • Close up!

Allow the ladyfingers to cool completely. If making Tiramisu or other layered dessert, leave the ladyfingers on the counter (uncovered) for at least a day before storing. Ladyfingers are meant to “harden”, particularly for Tiramisu or other trifle-like desserts where you have ingredients that will soften the cookies as they sit.

You can store them in an airtight container at room temperature for a couple of weeks. They can also be frozen for up to a couple of months.

Final Thoughts

While more and more store-bought, gluten-free products are available, these homemade ladyfingers are a great sub for many gluten-free cookies. If you’re a fan of trifle desserts with a cake or cookie layer topped with cream and fruit, these gluten-free ladyfingers fit the bill. They also compliment very well the cream and fruit in a trifle dessert. Consider using these as a substitute for vanilla wafers in banana pudding or use them as a base for strawberry shortcake.

Baker’s Perspective

These cookies are simple in their ingredients as they are egg based. The lemon zest is purely optional. From experience, I can certainly say that measuring out all the ingredients first is pretty important in limiting the cookies from going flat in the oven. Overall, they require a little work due to the egg whipping and piping. In the end, their versatility makes them worth a little extra effort.

Taster’s Perspective

These gluten free ladyfingers (according to Scott) taste the same as the regular flour versions. In fact, since I made both batches, I had to mark the GF storage bag because we couldn’t see and he could taste the difference. That says a lot for a gluten-free cookie, if you ask me.

If you’re craving a gluten free cookie treat, give these a try. While they are very light and airy, they are sweet and satisfying. I enjoyed eating these by themselves and dipping them into Mascarpone Egg Custard from my Strawberry Tiramisu. Their simple flavor is a great base for many and any other dessert flavors.

Check out my YouTube video on the visual details of making these Gluten-Free Ladyfingers. “Gluten-Free Italian Savoiardi Ladyfingers: Light & Airy Cookies for ANY Dessert Trifle!”

Print Recipe

Gluten-Free Italian Savoiardi Ladyfinger Cookies

Homemade gluten-free ladyfingers are a great sub for many gluten-free cookies. If you’re a fan of trifle desserts with a cake or cookie layer topped with cream and fruit, these gluten-free ladyfingers fit the bill. They compliment very well cream and fruit or a regular coffee and cocoa tiramisu. Consider using these as a substitute for vanilla wafers in banana pudding or use them as a base for strawberry shortcake. If you’re craving a gluten-free cookie treat, give these a try. While they are very light and airy, they are sweet and satisfying.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: gluten free cookies, gluten free ladyfingers, italian cookies, tiramisu cookies, Savoiardi cookies
Servings: 35 cookies
Author: Summer

Ingredients

  • 4 large eggs
  • 120 grams divided ⅓ + ¼ cup of SUPERFINE granulated sugar 60 grams / 60 grams divided
  • 1 tsp vanilla
  • 1 large lemon zest optional
  • 80 grams ½ cup + 1 tbsp superfine white rice flour sifted w/ starch & salt
  • 40 grams ~⅓ cup potato starch sifted w/ flour & salt
  • ½ tsp salt sifted w/ flour & starch
  • 2 tbsp granulated sugar regular is fine to sprinkle on top of the piped cookies
  • 2 tbsp powdered sugar sifted on top of the piped cookies

Instructions

  • Preheat the oven to 375˚ F/ 191˚C. Line 2 cookie sheets with parchment paper and place both in the refrigerator. (Cold cookie sheets will help prevent the ladyfingers from spreading too much in the oven.)
  • Separate the eggs. Place the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
  • Using a large balloon whisk or hand mixer, whip the egg yolks with 60 grams (half of the sugar) of the sugar. Whip until they are pale and fluffy. Then, whip in the vanilla and lemon zest, if using. Set aside.
  • In a stand mixer, whip the egg whites on medium-high speed (4-6 level) until soft peaks. Add the other 60 grams (half of the sugar) of the sugar in a slow and steady stream about a tablespoon at a time while whipping. Continue to whip until the whites hold stiff peaks. In addition to visibly stiff peaks, you’ll see that a large mass of whipped egg whites remain in the whisk when you lift it up.
  • Using a rubber spatula, gently fold the whipped whites into the whipped egg yolks until mostly incorporated. Careful not to deflate too much of the air that has been whipped.
  • Once the egg white mixture and yolk mixture are almost combined, sift the combined flour, potato starch, and salt over the batter.
  • Continue to gently fold until all the flour is incorporated. You may have a few spots of unincorporated egg whites. Once baked, the color will not be noticeable.
  • Fill a large piping bag or zip-top bag with the batter and pipe the batter in 4-inch-long strips about 1 inch apart. The piping tip/ zip-top bag corner cut should be ¾-inch wide.
  • Sprinkle the ladyfingers first with granulated sugar followed by powdered sugar.
  • Bake for 14-15 minutes, or until just beginning to turn golden around the edges and golden brown on the bottoms. Add another minute or so if baking 2 sheets of cookies at once.
  • Allow the ladyfingers to cool fully before storing them in an airtight container. The ladyfingers will keep for a couple of weeks in an airtight container. They can also be frozen for up to a couple of months.

Video

Notes

Storing Homemade Ladyfingers
If making Tiramisu, leave the ladyfingers on the counter (uncovered) for at least 1 day before storing. Ladyfingers are meant to “harden”, particularly for Tiramisu. Also, firmer cookies won’t stick together.
 
TIPS:
-Use cold ingredients, including eggs, so the ladyfingers don’t flatten out and spread too much in the oven as they bake.
-Place cookie sheets in fridge before starting the recipe.
-Use superfine granulated sugar so it dissolves easily in the egg whites and yolks and doesn’t weigh down the mixture. If you don’t have or can’t find superfine or ultrafine sugar, pulse regular granulated sugar in a food processor until it’s very fine (not quite powdered sugar fine, though).
-Have everything prepped and ready to go when you begin whipping the egg whites. You should have very limited pauses from the time you begin whipping the egg whites until you put the ladyfingers in the oven. Any breaks in time will allow the egg whites to deflate and the cookies to flatten out.
-You can bake 2 pans of cookies in the oven at the same time. Place the first cookie sheet in the oven to bake while you pipe cookies on the 2nd cookie sheet. Add the 2nd pan to the oven as soon as it is ready and just keep track of the time for each cookie sheet. You can alternate the pans, too so each pan has a chance to be near each of the top and bottom heating elements. If you must, you can place the piping bag filled with the batter in the fridge while one cookie sheet bakes. Then pipe the rest of the cookies on the 2nd cold cookie sheet and place it in the oven as soon as the 1st batch finishes baking.
-You should be able to fit 15 cookies (5 across/ 3 down) that are each 4-5-inches long on one cookie sheet that measures 17”x12” (inner measurements).
-If you plan on making Tiramisu within a month or so, go ahead and make the ladyfinger cookies and store them in the freezer until the day you want to make the dessert, just thaw the cookies on the counter for about an hour before you want to use them in a recipe.

Check out these other fantastic dessert recipes!

Italian Strawberry Tiramisu (traditional coffee & cocoa recipe too!)

Granola Bars (Chocolate Chip & Almond Strawberry)

Australian & New Zealand Pavlova

French Macarons 3 WaysFrench Macarons

New Zealand Kiwi Quick Bread

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

How to Make Italian Ladyfingers: Superb Sponge for ANY Dessert Trifle!

Traditional Homemade Italian Ladyfingers for making Tiramisu or ANY Trifle dessert
Traditional Homemade Italian Ladyfingers for making Tiramisu or ANY Trifle dessert

In my quest for baking traditional dishes from around the world, I’ve always been intrigued with the baked portion of a Tiramisu… the ladyfingers. Tiramisu is not a baked dish unless you make your own ladyfingers. A good traditional ladyfinger recipe in your repertoire is good to have. These light and airy cookies would make a great sponge layer for any trifle dish like strawberry shortcake or banana pudding. In addition, these simple cookies are fabulous to eat by themselves or for dipping into any sweetened dip or cream. Check out my homemade Italian Savoiardi Ladyfingers with a nice fresh addition of lemon zest.

What do Savoiardi Ladyfingers Taste Like?

Ladyfinger cookies are called such as they are elongated to resemble the length of a lady’s finger. They are a very simple cookie made primarily of eggs, flour, and sugar. They have a relatively soft, light, and eggy sweet sponge on the inside with a light crust on the outside. The whipped eggs provide the light and airy nature of the cookie. The sugar adds sweetness, a little caramelization, and crunch while the flour provides structure. Potato starch, commonly found in the cookies, adds lightness and helps to decrease the moisture giving it that signature light crunch once they’ve cooled and dried. These are FANTASTIC in my Strawberry Tiramisu, check out this recipe!

Where did the Savoiardi Ladyfingers Originate?

Savoy region between France & Italy
Savoy region between France & Italy

The famous Italian ladyfingers are know as Savoiardi in Italian. The name Savoiardi comes from the court of Amadeus VI, the duke of Savoy. Savoy was an area that covered part of France and Italy during the 15th century. These cookies were created by the court’s chef in honor of Charles V who was the King of France at that time. Later the cookies were given the name Savoiardi after the Savoy region and became known as the official court cookie. Thus, they were considered royal cookies.

It is not uncommon for these little cookies to be given to kiddos in Italy. They have simple flavors to appeal to kids. They are also easy to hold and eat.

The KEY to Getting the Recipe Right!

Making Savoiardi (ladyfinger) cookies is not difficult, but timing, texture, and even temperature are pretty important so you don’t end up with flat cookies. The key in getting this recipe right, is prepping all the ingredients BEFORE you begin whipping the egg whites. You should have minimal pauses from the time you begin whipping the egg whites until you put the cookies in the oven. Any breaks in time will allow the egg whites to deflate and the cookies to flatten out. The other key elements are whipping lots of air in the cold eggs and placing the cookie batter on cold cookie sheets. These little technical steps can make or break your ladyfinger cookies. Granted, I’m sure they’ll taste good regardless of what they look like. 😊

Italian Savoiardi Ladyfinger Cookie Ingredients

The most basic ladyfinger cookies only contain eggs, flour, and sugar. However, there are other ingredients you can add to enhance flavor and texture. This recipe has the basics with a few additions… for fun. This ladyfinger cookie recipe calls for eggs, superfine granulated sugar, vanilla extract, lemon zest (which is optional), cake flour, potato starch, salt, and powdered sugar for the ladyfinger tops.

eggs, superfine granulated sugar, vanilla extract, lemon zest (which is optional), cake flour, potato starch, salt, and powdered sugar for the ladyfinger tops
eggs, superfine granulated sugar, vanilla extract, lemon zest (which is optional), cake flour, potato starch, salt, and powdered sugar for the ladyfinger tops

Step 1: Preheat the Oven & Place 2 Lined Cookie Sheets in the Fridge

To get started, go ahead and preheat the oven to 375˚F / 191˚C. Line 2 cookie sheets with parchment paper and place both in the refrigerator.

TIP: Cold cookie sheets will help prevent the ladyfingers from spreading too much in the oven.

Line 2 cookie sheets and place them in the fridge
Line 2 cookie sheets and place them in the fridge

Step 2: Measure Out ALL the Ingredients & Set them Aside

Secondly, measure out all the ingredients and put them aside so they can easily be accessed when needed.

TIP: A food scale is the most accurate method to measure as weighing in baking is more accurate than using the common US customary system (cup and spoon measurements).

food scale is best method for accurately measuring ingredients
food scale is best method for accurately measuring ingredients

Measure out 2 small bowls with 60 grams each of superfine granulated sugar. Superfine sugar makes a difference because it dissolves more easily in the eggs and doesn’t weigh down or flatten the cookies before they bake.

TIP: If you don’t have or can’t find superfine/ultrafine sugar, whiz your regular granulated sugar in a food processor until the crystals are very fine, not powdered sugar fine but very small granules.

2 bowls each of 60 grams of sugar
2 bowls each of 60 grams of sugar

Zest the lemon, if you’re using it and set it aside. You may want to leave out the lemon, if making the traditional coffee & cocoa version. But it really adds freshness to the strawberry & chocolate version. See both recipes here.

Optional zest from a large lemon
Optional zest from a large lemon

In a small bowl, measure out 80 g (3/4 cup) of cake flour, 40 g (~1/3 cup) of potato starch, and 1/2 tsp of SIFTED salt and set aside. Italians use “00” flour to make light dough breads such as pizza crust and ladyfingers. While you can buy “00” flour online, I have found you can reach a similar lightness using cake flour or pastry flour.

Why Cake Flour in Ladyfingers?

Cake flour is a very light, finely milled flour with less gluten protein (5%-8%) than other flours like all-purpose (10%-13%). Since the gluten protein is what binds all of the ingredients together, it is what produces dense breads. Thus, cake flour has just enough protein to bind the ingredients but not so much that it produces a dense product. You can also use finely milled pastry flour in this recipe if you can’t find cake flour.

  • 80 grams of cake flour
  • 40 grams of potato starch
  • 1/2 tsp of SIFTED salt

Prepare the piping bag and set it aside. I don’t have a pastry bag, so I use a gallon-sized, zip-top bag. Then, I place it into a large glass to hold its shape. Place one corner of the bag into the bottom of the glass. Fold the top of the bag over the edges of the glass. Then, put your hand in the bag in the glass (if you can) to push the bag against the edges. The cookie batter will be thick and fluffy so having space in the glass is helpful.

TIP: Go ahead and find a pair of scissors to cut off the tip when you’re ready. Set those scissors aside so you can reach them quickly.

  • 1 Corner of bag at the bottom of glass
  • Bag is touching sides all around

Step 3: Make the Savoiardi Ladyfinger Batter

Separate the Eggs & Whip the Egg Yolks with Sugar & Vanilla

Since the ingredients and tools are prepped, let’s begin the actual process. Start by separating the COLD egg yolks from the COLD whites (eggs just out of the fridge). Place the 4 yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment. You could also use another large bowl and mix with a hand mixer or balloon whisk.

TIP: Cold eggs are really important in this recipe. While cold egg whites take a little longer to whip to stiff peaks, they hold their shape longer than room temperature eggs. Therefore, they’ll take longer to deflate and keep the cookies from flattening out in the oven.

Using a large whisk or hand mixer, whip the egg yolks with 60 grams of sugar. Whip them until the eggs are pale and fluffy. Then, whip in 1 tsp of vanilla and lemon zest, if using. Set them aside.

  • Separate 4 yolks from their whites
  • Add 60 grams sugar to yolks
  • Whip until pale, light, and fluffy
  • Add 1 tsp vanilla
  • Add lemon zest, if using
  • Whip again until all combined

Whip the Egg Whites with Sugar

In a stand mixer, whip the 4 egg whites on medium-high speed (4-6 level) until soft peaks form. Add the other 60 grams of sugar in a slow and steady stream, about a tablespoon at a time while whipping. Continue to whip until the whites hold stiff peaks. In addition to visibly stiff peaks, you’ll see that a large mass of whipped egg whites remain in the whisk when you lift up the whisk.

TIP: If you don’t have a stand mixer, use a hand mixer or balloon whisk. A balloon whisk will certainly take longer and more effort on your part. ☹

  • 4 egg whites
  • Whipped to soft peaks
  • Gradually add 60 grams sugar
  • Whip to stiff peaks

Folding it ALL Together

Using a rubber spatula, gently fold the whipped whites into the whipped egg yolks until mostly incorporated. Careful not to deflate too much of the air that has been whipped.

Once the egg white and yolk mixture are almost combined, sift the combined flour, potato starch, and salt over the batter. Discard any leftover particles left in the sifter. Continue to gently fold until all the flour is incorporated. If you have a few egg white specks remaining (unincorporated egg whites), don’t worry, they will smooth out during the baking process. Just leave them.

TIP: Fold by making a figure 8 pattern with your spatula through the center and around the batter. Cut the spatula through the center of the batter. Then, move the spatula around the bowl and cut through the center again… figure 8 (or infinity sign). Continue this process until batter is incorporated.

  • Add the whites to the yolks
  • Fold gently in a figure 8 pattern
  • Sift in combined flour, starch, and salt
  • All combined with a few egg white specks

Step 4: Fill the Piping Bag & Pipe the Batter

Fill the Piping Bag

Fill the piping bag or zip-top bag with the batter. If using a piping bag, use the ¾-inch wide tip. If using a zip-top bag, use scissors to cut a ¾-inch wide strip from the bottom corner (the corner at the bottom of the glass) of the zip-top bag.

Fill piping bag with the ladyfinger batter
Fill piping bag with the ladyfinger batter
cut a ¾-inch wide strip from the bottom corner OR use a piping bag ¾-inch wide tip
cut a ¾-inch wide strip from the bottom corner OR use a piping bag ¾-inch wide tip

Piping the Ladyfinger Batter

Pipe the batter in 4-inch-long lines about 1 inch apart. For a cookie sheet that has a 17″x 12″ internal measurement, I can pipe 15 ladyfingers (5 across and 3 down). Sprinkle the ladyfingers with granulated sugar, then sift powdered sugar over the tops.

TIP: Regular granulated sugar is preferred over superfine sugar at this stage. Regular sugar adds crunch to the tops of the cookies along with caramelization once baked. The powdered sugar adds texture and color with additional sweetness.

  • Pipe 4-inch long strips
  • Sprinkle on granulated sugar
  • Sift on powdered sugar

Step 6: Bake the Ladyfingers & Allow them to Cool

Baking the Ladyfingers (Both Batches)

Bake the ladyfingers for 14-15 minutes, or until they begin to turn golden brown around the edges and on the bottoms. Place the first full cookie sheet in the oven and set the timer. Then, continue to add the batter to the other cookie sheet followed by the sugar toppings. Place that batch in the oven for 14-15 minutes, as well. Be sure to keep track of the timer for both batches. Consider alternating the cookies sheets at least 1 time during the baking process. Alternating the cookies sheets will allow each a chance to be near both the top and bottom heating elements.

TIP: If baking 1 pan at a time, store the 2nd pan in the fridge until ready for the oven. You may need a smaller 3rd pan. For more than 2 pans, just pipe as you did on the other 2 pans and bake the 3rd pan separately. If baking 1 pan at a time, 15 minutes should be enough time. If baking 2 pans at a time, you might need 16-17 minutes total baking time.

  • 1st ladyfingers ready to bake
  • 2nd batch being piped
  • 2nd batch sugar added

Final Product Ready to Cool & Store

The ladyfingers are completely baked when the tops, sides, and bottoms are golden brown. Allow the ladyfingers to cool completely. If making Tiramisu or another layered dessert, leave the ladyfingers on the counter (uncovered) for at least 1 day before storing. Ladyfingers are meant to “harden”, particularly for Tiramisu or a trifle dessert where they might soak up any liquid. You can store them in an airtight container at room temperature for a couple of weeks. They can also be frozen for up to a couple of months.

  • Golden brown all around
  • Check out the light and airy interior

Final Thoughts

Ladyfingers are a great little cookie dessert. They are simple in flavor making them a good accompaniment to any sweet dip or cream with fruit. They are fabulous by themselves, too. You can simply dunk them in coffee or hot chocolate. Why not dip them in sweetened cream or chocolate spread. And of course, use them as a cookie/cake layer in a trifle. I used these in my Strawberry Tiramisu post from last week. They were FANTASTIC in that dish. You should check it out! Thanks!

Baker’s Perspective

The Italian Savoiardi ladyfingers can be difficult to locate in a grocery store. If you can find them, you can simply use store-bought ladyfingers in your Tiramisu or other trifle dish. However, this homemade version is a very good option. They take a little time of course. But once you make them, you can store them in the freezer for months. You’ll have ladyfingers ready whenever you need or want them.

As long as you follow the key elements outlined above, the recipe is quite easy. Ensure your eggs and cookie sheets are cold. Whip the egg whites to stiff peaks. Gently fold in the egg whites. Finally, have all of your ingredients measured out and ready to go before whipping the egg whites.

Taster’s Perspective

Ladyfingers are light on the figure. While they contain sugar, you can eat a few at a time and not feel heavy or like you’ve overeaten. With such simple flavors, they can be eaten for breakfast, snack, or dessert with most anything else sweet, particularly with coffee or hot chocolate. We love the lemon zest in this recipe because it adds freshness and goes GREAT with a fruit trifle, cream dip, or by themselves.

Check out my gluten-free Italian Savoiardi Ladyfingers recipe. For you gluten-free eaters out there, I haven’t forgotten about you! You can still enjoy these AND a traditional Tiramisu like everyone else.

If you would like more visuals in making this recipe, check out my YouTube video with ALL the steps and LOTS of tips! “How to Make Italian Savoiardi Ladyfingers: Superb Sponge for Tiramisu or ANY Dessert Trifle!”

Print Recipe

Traditional Italian Savoiardi Ladyfingers for Tiramisu

Whipped sweetened egg whites mixed with whipped egg yolks, sugar, vanilla, and optional lemon zest are a fantastic basic ladyfinger cookie. Ladyfingers are a PERFECT light and airy "sponge" to be used as the cake or cookie layer in any sweetened trifle dessert like a strawberry shortcake, banana pudding, or Italian Tiramisu. The lemon zest, while optional, adds a welcomed freshness to any sweet treat.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: homemade ladyfingers, italian dessert, italian cookie, tiramisu cookie, ladyfinger recipe
Servings: 35 cookies
Author: Summer

Ingredients

  • 4 large eggs
  • 120 g (⅓ + ¼ cup) of SUPERFINE granulated sugar
  • 1 tsp vanilla
  • 1 large lemon (zest) optional
  • 80 g (~3/4 cup) cake flour sifted w/starch & salt
  • 40 g (~1/3 cup) potato starch sifted w/ flour & salt
  • ½ tsp salt sifted w/ flour & starch
  • 2 tbsp granulated sugar regular is fine to sprinkle on top of piped cookies
  • 2 tbsp powdered sugar sifted on top sifted on top of the piped cookies

Instructions

  • Preheat the oven to 375˚ F. Line 2 cookie sheets with parchment paper and place both in the refrigerator. (Cold cookie sheets will help prevent the ladyfingers from spreading too much in the oven.)
  • Separate the eggs. Place the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
  • Using a large whisk or hand mixer, whip the egg yolks with 60 grams (1/2 of the sugar) of the sugar. Whip until they are pale and fluffy. Then, whip in the vanilla and lemon zest, if using. Set aside.
  • In a stand mixer, whip the egg whites on medium-high speed (4-6 level) until soft peaks. Add the other 60 grams (other 1/2) of the sugar in a slow and steady stream about a tablespoon at a time while whipping. Continue to whip until the whites hold stiff peaks. In addition to visibly stiff peaks, you’ll see a large mass of whipped egg whites remain in the whisk when you lift it up.
  • Using a rubber spatula, gently fold the whipped whites into the whipped egg yolks until mostly incorporated. Careful not to deflate too much of the air that has been whipped.
  • Once the egg white mixture and yolk mixture are almost combined, sift the combined flour, potato starch, and salt over the batter.
  • Continue to gently fold until all the flour is incorporated. You may have a few spots of unincorporated egg whites. Once baked, the color will not be noticeable.
  • Fill a large piping bag or zip-top bag with the batter and pipe the batter in 4-inch-long lines about 1 inch apart. The piping tip/ zip-top bag corner cut should be ¾-inch wide.
  • Sprinkle the ladyfingers first with granulated sugar followed by powdered sugar.
  • Bake for 14-15 minutes, or until just beginning to turn golden around the edges and golden brown on the tops and bottoms. Add another minute or so if baking 2 sheets of cookies at once.
  • Allow the ladyfingers to cool completely before storing them in an airtight container. The ladyfingers will keep for a couple of weeks in an airtight container or zip-top bag. They can also be frozen for up to a couple of months.

Video

Notes

Storing Homemade Ladyfingers
If making Tiramisu, leave the ladyfingers on the counter (uncovered) for at least 1 day before storing. Ladyfingers are meant to “harden”, particularly for Tiramisu. Also, firmer cookies won’t stick together.
TIPS:
-Use cold ingredients, including eggs, so the ladyfingers don’t flatten out and spread too much in the oven as they bake.
-Place cookie sheets in fridge before starting the recipe.
-Use superfine granulated sugar so it dissolves easily in the egg whites and yolks and doesn’t weigh down the mixture. If you don’t have or can’t find superfine or ultrafine sugar, pulse regular granulated sugar in a food processor until it’s very fine (not quite powdered sugar fine, though).
-Have everything prepped and ready to go when you begin whipping the egg whites. You should have very limited pauses from the time you begin whipping the egg whites until you put the ladyfingers in the oven. Any breaks in time will allow the egg whites to deflate and the cookies to flatten out.
-You can bake 2 pans of cookies in the oven at the same time. Place the first cookie sheet in the oven to bake while you pipe cookies on the 2nd cookie sheet. Add the 2nd pan to the oven as soon as it is ready and just keep track of the time for each cookie sheet. You can alternate the pans, too so each pan has a chance to be near each of the top and bottom heating elements. If you must, you can place the piping bag filled with the batter in the fridge while one cookie sheet bakes. Then pipe the rest of the cookies on the 2nd cold cookie sheet and place it in the oven as soon as the 1st batch finishes baking.
-You should be able to fit 15 cookies (5 across/ 3 down) that are each 4-5-inches long on one cookie sheet that measures 17”x12” (inner measurements).
-If you plan on making Tiramisu within a month or so, go ahead and make the ladyfinger cookies and store them in the freezer until the day you want to make the dessert, just thaw the cookies on the counter for about an hour before you want to use them in a recipe.

Check out these other fantastic dessert recipes!

Italian Strawberry Tiramisu (traditional coffee & cocoa recipe too!)

Granola Bars (Chocolate Chip & Almond Strawberry)

Australian & New Zealand Pavlova

French Macarons 3 WaysFrench Macarons

New Zealand Kiwi Quick Bread

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Unique Italian Tiramisu with a Twist: Tempting Strawberries & Chocolate

Italian Strawberry & Chocolate Tiramisu
Italian Strawberry & Chocolate Tiramisu

Buongiorno! It’s near the end of the workday and you’re exhausted! If only you had a little pick-me-up to get you through. Well, grazie agli italiani, our droopy-eyed afternoons are over. Tiramisu just might be the pick-me-up you need! Consider this… strawberry soaked, light, and airy sweet cookies covered with a Mascarpone egg custard and topped with strawberries and chocolate. Delizioso! The traditional coffee and cocoa are great, but why not try strawberries and chocolate with the same traditional cookies and cream? Try this family friendly Italian Tiramisu with a twist… Strawberry Tiramisu without raw eggs.

Italian Tiramisu Origins: A Quick Look Back in Time

As usual with food inventions, no one really knows exactly where the Italian Tiramisu originated. However, in 2017, the Italian government actually picked a tale. Can you guess which? In my opinion, pick the tale you want to believe. The following are 3 common tales. I hope you find them as interesting as I do. They each carry a different weight of likelihood truth.

Tale #1: The Original Viagra

Yes, I wrote that correctly! Italian Tiramisu was known as the Viagra of the 1800s in Treviso, Italy located in the far northeast. That’s right! It was created to invigorate brothel customers. But hey! We won’t go into that! For a family friendly dessert, let’s keep it ALL family friendly.

Tale #2: The Pick-Me-Up for those who TRULY needed it!

To all moms with young babes, this one is for you! An Italian restaurant (also located in Treviso, Italy) may have invented it in 1969- 1970. The restaurant, “Le Beccherie”, is thought to have been inspired by a pick-me-up beverage given to pregnant and nursing mothers to give them strength. Hmm… the magic elixir!

Tale #3: Yet another group who TRULY needed it!

This one is more my speed! This version goes out to all of us who have spent lots of time on our feet in the outdoors. In the next region over in the Alpine mountains of Friuli, we can thank hotel owner, Norma Pielli. It was her recipe and idea to welcome hungry hikers with her “Mascarpone slice”.

Which Tale is it?

The Italian government most recently (2017) acknowledged… Tale #3 as the origin. How can we not love Norma Pielli?! Although, both Italian regions are now at “food war” over the claim. Maybe they should just duke it out in a good ol’ American fair competition of a Tiramisu “pie” fight.

They ALL Agree on This…

Regardless of its origins, Tiramisu is a dessert loved by many. Of course, no one can deny that Tiramisu means “pick-me-up”, however you want to read into that. How can we not get a little “strength” from the caffeine-enriched ingredients of coffee and cocoa powder? Today, Tiramisu is considered one the world’s most favorite desserts.

What is a TRUE Italian Tiramisu?

An authentic basic Tiramisu has 6 simple ingredients. They all contain eggs (yolks for sure, sometimes whites), Mascarpone cheese, Savoiardi (ladyfinger) cookies (click on link for my homemade recipe) or Gluten-Free Savoiardi (ladyfinger) cookies, sugar, coffee, and cocoa powder. Now, many recipes will include other ingredients like grated chocolate and a small amount of coffee liqueur or other small amount of alcohol like brandy or rum, for example.

Italian Tiramisu is NOT a bake! Why did I choose this dish?

Well, surprise! It sort of is a bake. This post doesn’t actually highlight any baking. However, I turned this dish into a bake with my homemade Savoiardi (ladyfinger) cookies. Ah, ha! In addition, I created a Gluten-Free Savoiardi (ladyfinger) version, too!! Both of these bakes will be presented separately in the next post(s). Honestly, if you just want to make a quick Tiramisu dessert, just buy your ladyfingers or order them online… or click on these links to get my yummy homemade Savoiardi (ladyfinger) recipe / Gluten-Free Savoiardi (ladyfinger) version!!

What is SO Special About MY Version of an Italian Tiramisu?

This post (and recipe), while not a bake, includes the following UNIQUE elements (Tiramisu with a Twist), if you will.

  • I use homemade Savoiardi (ladyfinger) cookies OR Gluten-Free Savoiardi (ladyfinger) cookies. I have made both gluten flour and gluten-free flour versions. Both recipes are are linked to their titles.
  • The cream layer is a Mascarpone Egg Custard made with cooked egg yolks and a sweetened whipped heavy cream to avoid consuming RAW eggs in accordance with the FDA/USDA guidelines.
  • Instead of the traditional strong (espresso) coffee dipping liquid, I’m using a strawberry milk made from milk and strawberry syrup. It makes an FANTASTIC strawberry milk beverage your kiddos will LOVE.
  • Instead of dusting on bitter cocoa powder, I’m adding diced strawberries and mini chocolate chips to make it more family friendly. However, you could certainly keep the dusting of cocoa powder on each layer… makes it that much more chocolate-y!

What about a Traditional Italian Tiramisu Recipe?

I’ve got you covered! I decided to make this recipe family friendly and safer to eat for us “special” people. By “special” I mean, young children, pregnant women, and immunocompromised individuals. You can certainly make an authentic version with the basic 6 ingredients with the optional “fun” additions.

In my recipe below, I provide ALL of the little changes needed to make this recipe AUTHENTIC! Consider dividing the recipe in half to make 2 small pans. Make one with strawberries and chocolate and the other with coffee and cocoa. All bases covered!

FDA & USDA Guidelines on Consuming RAW Eggs

FDA Food Safety Guidelines

USDA Food Safety Guidelines

Check out the above websites for details and information on egg food safety. Rest assured, I’ll make it easy on you. Here’s the rundown of what each says. In general, it is not recommended to eat raw eggs. However, if you have access to PASTEURIZED eggs (whether a product or shell eggs), you can consume those eggs raw.

EXCEPTIONS: consuming raw eggs (EVEN if pasteurized) is not recommended for young children, pregnant women, or those who are immunocompromised.

How do you know if eggs are pasteurized?

The USDA says that all egg PRODUCTS (not shell eggs) are pasteurized in the United States. However, shell eggs are labeled with the word “pasteurized” on the carton AND the letter “P” is stamped on the eggs themselves. If you do NOT see the word or stamp, the shell eggs will not be pasteurized.

I was not able to locate pasteurized shell eggs in my local grocery stores. So I had to improvise by altering a traditional Mascarpone Egg Cream layer into a Mascarpone Egg Custard layer. I cooked my yolks and subbed whipped heavy cream for whipped raw egg whites.

Strawberry Tiramisu, My Italian Tiramisu…

This Strawberry Tiramisu recipe includes the following ingredients.

milk, strawberry syrup, 4 egg yolks, superfine granulated sugar, vanilla extract, Mascarpone cheese, heavy whipping cream, Savoiardi Ladyfingers (homemade or store-bought), fresh strawberries, dark chocolate chips and/or a good dark chocolate bar
milk, strawberry syrup, 4 egg yolks, superfine granulated sugar, vanilla extract, Mascarpone cheese, heavy whipping cream, Savoiardi Ladyfingers (homemade or store-bought), fresh strawberries, dark chocolate chips and/or a good dark chocolate bar

Ingredient NOTES: I highly recommend using superfine/ultrafine granulated sugar due to its quick and easy absorption into the egg yolks and cream. If you can find Masacarpone cheese, I recommend using that instead of a substitute as it provides an unequal richness and creaminess to the custard. I like the grated and curled chocolate on top for aesthetic purposes, but you could always just use chocolate chips.

TIPS: NO superfine sugar? If you can’t find superfine granulated sugar, you can whiz your regular granulated sugar in a food processor or blender until its close to powdered sugar (not quite powder, though!). NO Mascarpone cheese? You can substitute regular American cream cheese.

Prep the Strawberries & Strawberry Dipping Liquid

Prepare the strawberries by washing them and dicing them into small chunks. I ended up using almost 2 lbs for this whole dish. Set aside the prettiest ones and slice them to go on top as the final decorative layer. You could also just use all chopped/diced strawberries for both layers.

For the strawberry dipping liquid, pour 300 ml (1¼ cups) of milk into a medium-sized bowl. I like to use one that has a flat bottom to make it easy and quick to dunk the cookies. Then, pour in 50 ml (3½ tbsp) of strawberry syrup. Whisk them well and set them in the fridge until ready to use during the assembly time.

Traditional Coffee Method: Use the same amount of a strong coffee (like espresso) or whatever coffee you like to drink in place of the milk. For a stronger, more pronounced flavor, you could also add coffee liqueur, brandy, or rum in place of the strawberry syrup, though not necessary. The coffee alone would be enough.

  • enough diced for 1 layer
  • weighing out the milk & syrup
  • whisking the strawberry milk

Make the Mascarpone Egg Custard

Traditional Italian Tiramisu uses raw eggs for the entire Mascarpone Egg Cream layer. But for reasons described above, I’m cooking my egg yolks over simmering water on the stove and using whipped heavy whipping cream in place of whipped raw egg whites. You could, of course, not cook your egg yolks and use whipped egg whites following the same recipe.

Separate the egg yolks from the egg whites and reserve the egg whites for another recipe unless you intend on whipping them in place of the whipped heavy cream in this recipe. Ideally, you’ll allow your egg yolks to come to room temperature (hanging out on the counter for ~30 minutes) before you cook them over the stove. The yolks should not go through extreme temperature changes.

Cooking the Egg Yolks

In a double boiler or saucepan, add enough water to keep from evaporating. However, not so much that the water touches the bowl sitting over the saucepan. Heat the water on medium heat over the stove until just before boiling. Then, turn down the heat and allow the water to simmer. The water should move but not boil.

  • 4 egg yolks in a bowl to simmer over a saucepan
  • water heating up to simmer

While the water heats up, whisk the egg yolks with 1/2 cup of sugar and 1 tsp of vanilla extract. Leave the top bowl OFF the heat while whisking. You can skip the heating step if you are generally healthy and use PASTEURIZED eggs.

Once the water is simmering, place the bowl of egg mixture or double boiler top over the simmering water. Ensure the water is NOT touching the bottom of the bowl. If so, pour out some of the water.

Whisk the egg mixture continuously for 5 minutes (set a timer). You’ll notice the egg mixture will thicken and turn pale like the color of the yellow cream in deviled eggs.

  • Whisk in sugar
  • Add in vanilla
  • Whisk 5 minutes over hot water
  • 5 minutes DONE… notice the color difference. Very light yellow!

Remove the egg mixture from the heat and whisk for about 1 minute or so until the mixture cools slightly. Then, stir in 1 lb of Mascarpone cheese. The heat from the egg mixture will help smooth out the Mascarpone cheese. Set the mixture aside on the counter while you whip the cream.

TIP: Mascarpone cheese is an Italian cheese that has a similar texture to an American cream cheese, though much more expensive. The primary difference is that Mascarpone cheese is smoother due to a higher fat content. It also has a richer taste. If in a pinch, you could substitute cream cheese for Mascarpone. However, personally, I would use Mascarpone in an Italian dish that calls for it.

  • 1-minute whisking making you dizzy?
  • Stir/whisk in cheese
  • Mascarpone all mixed in

Time to Whip the Heavy Whipping Cream (or Egg Whites, if Going Raw)!

In a large bowl or stand mixer bowl with a whisk attachment, pour in 1 ¼ cups heavy whipping cream and add ½ cup sugar. Whisk until the heavy whipping cream reaches stiff peaks. Begin on low speed and increase the speed gradually. Careful not to overwhip or you’ll end up with a thick, butter consistency. Gently fold the whipped cream into the Mascarpone egg mixture until well combined and set aside.

If you choose to use raw egg whites instead of heavy cream, follow the same directions. Whip the 4 egg whites that were separated from the yolks used to make the egg custard. Whip the egg whites until soft peaks. Slowly add in the sugar and whip until stiff peaks. Same recipe, just use egg whites instead of heavy cream AND add the sugar AFTER soft peaks have formed.

TIP: Before beginning the Mascarpone Egg Custard prep, I placed my stand mixer bowl and whisk attachment in the freezer (~30 minutes). The point was to have the utensils super cold to help decrease the whisking time in developing air in the whipping cream and to keep the cream light a little longer.

  • Pour in heavy cream (OR egg whites, if using)
  • Add sugar w/ milk (or after soft peaks w/egg whites)
  • Stiff peaks!
  • Add whipped mixture to Mascarpone egg mixture
  • Fold until all mixed in (careful not to deflate)

Strawberry Tiramisu Assembly Time!

Dip the Savoiardi (ladyfinger) cookies OR Gluten-Free Savoiardi (ladyfinger) cookies in the milk and strawberry syrup mixture on each side (or coffee liquid). Do not allow the cookies to sit in the liquid, only dip. If the cookies absorb the liquid, then the Tiramisu will be soggy.

Line the cookies in a single layer (cutting them to fit the pan) in an 11×8-inch glass baking dish. You could also use a 9×9-inch baking dish. Spread half of the Mascarpone Egg Custard over the cookies spreading the mixture from side to side and end to end to visibly see defined layers through the glass. Add a layer of chopped strawberries and chocolate chips. 

Traditional Cocoa Method: Dust unsweetened cocoa powder in place of the strawberries and still had chocolate chips or grated chocolate.

TIP: Why not dust cocoa powder ANYWAY before adding the strawberries. You’ll get a little more chocolate punch!

  • Quick dip in the pool!
  • Cut to fit the pan
  • Spread on the cream
  • Top w/ strawberries end-to-end
  • Sprinkle on mini chocolate chips

Repeat the layers by adding the dipped Savoiardi cookies or Gluten-Free Savoiardi cookies, cream, strawberries, and chocolate. However, for the final strawberry layer, top with SLICES of strawberries and chocolate curls or chocolate shavings. You can also just simply use chopped strawberries and chocolate chips instead of sliced strawberries and chocolate curls. Consider a dusting of cocoa powder. The final decorative layer of strawberries and chocolate is primarily for aesthetic purposes.

  • Add 2nd layer
  • Other half of cream
  • Sliced strawberries (or diced)
  • Grated/curled chocolate (or chocolate chips)
  • Final garnish with whole strawberries!

FINAL PRODUCT!

DONE! Allow your Tiramisu to sit for at least 3 hours in the fridge before serving. Tiramisu is best left overnight in the fridge to allow the mixture to meld, the cream to firm up, and the cookies to soften.

Italian Inspired Strawberry & Chocolate Tiramisu
Italian Inspired Strawberry & Chocolate Tiramisu

Strawberry Tiramisu CLOSE UP

Check this out! Can you pick out the individual layers? Notice the 2 layers of Savoiardi cookies, 2 layers of thick Mascarpone Egg Custard (traditional egg cream without egg whites will be much thinner), 2 layers of strawberries and chocolate.

Final Thoughts

This dessert is certainly elegant and rich but very light. Even with strawberry and chocolate, I would still call it an Italian Tiramisu. The sugar and chocolate will certainly give you the pick-me-up you may need.

Baker’s Perspective

This recipe is not difficult, but it does have steps that need a little attention. The egg custard could be easier if you use pasteurized eggs and choose not to cook the yolks. For an even quicker prep, forego the whipped heavy whipping cream (or whipped egg whites) and just use the Mascarpone Egg Cream (without the fluffy addition).

Interestingly enough, if you take the above described little shortcuts, you’ll have more of a traditional Italian Tiramisu. Nevertheless, the dish itself is not difficult. If you, your friends, or loved ones have health issues or fall in one of those egg food safety categories, consider the cooked egg yolk version.

If using homemade ladyfingers (both regular & gluten-free recipes), make them weeks ahead and store them in the freezer. Then, they’ll be ready to go whenever you get the urge for Tiramisu. On the day you want to eat the Tiramisu, make it that morning and set it in the fridge until the afternoon or evening. With this, you can “have your cake and eat it to”, so to speak… all in one day. There’s no overnight waiting.

For you gluten-free eaters out there, I have my gluten-free Savoiardi (ladyfingers) cookies linked so you can enjoy this dish as much as anyone else. Gluten-free ladyfingers (according to Scott) taste the same as the regular flour versions.

This is a great dessert for guests. Make it the day before and serve your guests in style with no effort on the day!

Taster’s Perspective

While the coffee and chocolate are traditional, everyone, especially your kids, will love you for the strawberry substitution. You can’t go wrong with strawberries and chocolate… unless you’re allergic. And don’t forget the strawberry milk left over from the ladyfinger dipping. MIAM!!!! This dessert reminded us of an American strawberry shortcake as you get the same elements of cookie (shortcake), strawberries, and lots of sweetened cream!

Since I used regular ladyfingers in this version, I was not able to eat it (not gluten free). Although, I did taste all the other elements. Scott certainly had enough to say to describe this dish.

Scott’s favorite Tiramisu element was the Mascarpone Egg Custard. He actually preferred the egg custard over a general sweetened whipped cream topping typically found in other desserts. The Mascarpone was rich and creamy thus providing a nice thickness. The eggs added color and enhanced the flavor and richness. The heavy whipping cream made the layer very light and fluffy (though not necessary). From my own perspective tasting this element, the egg custard made quite an impression in this dish… very rich!

As for the homemade ladyfingers, they were very light and airy. They balanced out the sweetness of the cream and chocolate. While I used a homemade version, regular store-bought ladyfingers would have a similar texture.

Scott actually preferred the ladyfingers a little crunchy as opposed to them softening in the fridge after the dish sat assembled for a few hours. He would’ve been perfectly happy just using the Mascarpone Egg Custard as a dip with the ladyfingers… like a deconstructed Tiramisu. 😉 We think, though, most people would probably prefer the dish as it is. However, if you find that the ladyfingers are a little too soft for your liking… consider his method!

Check out my YouTube Video on all the steps and commentary in making the Strawberry Tiramisu. “Italian Tiramisu with a Twist: Strawberry Tiramisu that is Family Friendly with NO Raw Eggs!“

Print Recipe

Italian Strawberry Tiramisu with Traditional Tiramisu Substitutions

Try this Italian Tiramisu with a twist… strawberries & chocolate! This no coffee, no raw egg version is family friendly great for kiddos, pregnant women, and those who are immunocompromised. You get the traditional Savoiardi (ladyfinger) cookies and Mascarpone egg filling BUT with cooked yolks and whipped cream instead of raw whipped egg whites. The cookies are dipped in a homemade strawberry milk in place of coffee and liqueur. I also include the recipe for the traditional Italian Tiramisu with coffee & cocoa powder.
Prep Time45 minutes
Cook Time15 minutes
Setting Up time3 hours
Total Time4 hours
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: Italian Strawberry Tiramisu, Traditional Italian Tiramisu, Tiramisu recipe, strawberry and chocolate dessert
Author: Summer

Ingredients

Strawberry Dipping Liquid OR Traditional Coffee Dipping Liquid

  • 1¼ cups (300 ml) of milk OR strong coffee (like espresso or your favorite coffee)
  • 3½ tbsp (50 ml) strawberry syrup (Monin, Torani, or DeVinci) OR coffee liqueur, brandy, or rum (optional)

Mascarpone Egg Custard Mixture

  • 4 large egg yolks room temperature
  • ½ cup superfine granulated sugar
  • 1 tsp vanilla extract
  • 1 lb Mascarpone cheese
  • 1¼ cups heavy whipping cream OR the 4 egg whites from the yolks used above (you could also eliminate the cream/egg whites entirely… mixture will be thinner)
  • ½ cup superfine granulated sugar

Assembly Elements

  • 1 pkg/recipe Savoiardi Ladyfingers store-bought, homemade, or gluten free
  • 1-2 lbs strawberries &/OR cocoa powder to dust over the cream
  • 1-2 cups semi-sweet or dark chocolate chips and/or a good dark chocolate bar to grate or shave for elegance on the top

Instructions

  • Prepare the strawberries by washing them and dicing them into small chunks. Set aside the prettiest 7-8 and slice them to go on top as the final decorative layer.

Strawberry Dipping Liquid Directions

  • Prepare the syrup to dip the ladyfingers. Pour the strawberry syrup into the milk. Stir well and set aside in the fridge until ready to use it.

Mascarpone Egg Custard Mixture Directions

  • In a double boiler or saucepan, add enough water to not evaporate while heating. Heat on medium over the stove until just before boiling. Then, turn down the heat and allow the water to simmer. It should move in the saucepan, but not boil.
  • In the top of the double boiler or in a separate glass or metal bowl (one that fits into the saucepan), whisk together the egg yolks, sugar, and vanilla. Leave the top bowl OFF the heat while whisking.
  • Once the water is simmering, place the bowl of egg mixture or double boiler top over the simmering water. Ensure the water is not touching the bottom of the bowl. If so, pour out some of the water.
  • Whisk the egg mixture continuously for 5 minutes. You’ll notice the egg mixture will thicken and turn pale like the color of the yellow cream in deviled eggs.
  • Remove the egg mixture from the heat and whisk for about 1 minute or so until the mixture cools slightly.
  • Then, stir in the Mascarpone cheese. The heat from the egg mixture will help smooth out the Mascarpone cheese. Set the mixture aside on the counter while you whip the cream.
  • Place the cream and sugar in a stand mixer bowl with a whisk attachment and whip them together to stiff peaks. Begin on low speed and increase the speed gradually. Careful not to over whip or you’ll end up with a thick, butter consistency.
  • Gently fold the whipped cream into the Mascarpone egg mixture until well combined. Set aside.

Assembly Directions

  • Dip the Savoiardi cookies in the milk and strawberry syrup mixture on each side. Do not allow the cookies to sit in the liquid, only dip. If the cookies absorb the liquid, then the Tiramisu will be soggy. Then, line them in a single layer (cutting them to fit the pan) an 11×8-inch glass baking dish (or 9×9-inch pan). You’ll create 2 layers.
  • Spread ½ of Mascarpone Egg Custard over the cookies. Spread the cream from side-to-side and end-to-end. Add a layer of chopped strawberries and chocolate chips.
  • For the final layer set, add the Savoiardi cookies, last of the Mascarpone Egg Custard, and top with SLICES of strawberries and chocolate curls (chocolate shavings). You can also just simply use chopped strawberries and chocolate chips instead of sliced strawberries and chocolate curls. The final layer of strawberries and chocolate is for aesthetic purposes.
  • Allow your Tiramisu to sit for at least 3 hours in the fridge before serving. Tiramisu is best left overnight in the fridge to allow the mixture to meld, the cream to firm up, and the cookies to soften.

Video

Notes

OPTIONAL: Traditional Tiramisu with Coffee and Cocoa
-For the Strawberry Dipping Liquid, sub the milk with equal part strong coffee/espresso and sub the strawberry syrup for equal part coffee liqueur, brandy, or rum.
-Forego the strawberries and chocolate chip layer. Instead, you’ll have a layer of coffee dipped cookies, layer of Mascarpone Egg Custard topped with sifted cocoa powder and grated chocolate (or chocolate chips) and repeat. After the final layer of Mascarpone Egg Custard, cover with sifted unsweetened cocoa powder, and top with chocolate curls for decoration.
NOTES: Raw Eggs
Traditional Italian Tiramisu uses raw eggs for the entire Mascarpone Egg Custard layer. I cooked my egg yolks over simmering water on the stove. However, traditionally, they are just whisked as in the directions above (no heat). Also, instead of using heavy cream, raw egg whites are whipped with sugar (after soft peaks form) and then folded into the egg yolk/Mascarpone mixture. If you have access to PASTEURIZED eggs in your store, the FDA says you can eat those eggs raw (BUT still not recommended for young children, if you’re pregnant, or are immunocompromised). However, they are safe enough to eat raw for the average healthy population because pasteurization eliminates the greater risk of salmonella poisoning. Many stores don’t sell pasteurized eggs. However, you know if your store does, if the egg carton says “pasteurized” AND the egg shells within the carton are stamped with the letter “P”. Common shell eggs pasteurization companies are…
-Davidson’s Pasteurized Eggs (sold at some Walmart stores)
-Papettti’s
-Abbotsford Farms
If you are unable to located pasteurized eggs, I highly recommend using the Mascarpone Egg Custard in my recipe above. The egg yolks are “cooked” to eliminate any possibility of Salmonella poisoning. It’s also a food safer option to use whipped heaving whipping cream in place of raw whipped egg whites. For a thinner Mascarpone cream, you can forego the whipped cream/or whipped egg whites all together.
NOTES: Mascarpone Cheese
Mascarpone cheese is a very rich Italian cheese similar to the American cream cheese but fattier, smoother, and richer in flavor. For Italian dishes and recipes where Mascarpone cheese is used, I would not substitute, but you certainly could if you don’t have access to it.
TIPS:
-Don’t allow the cookies to sit long in the strawberry liquid or they will be too soggy… just  quick dunk on both sides… done!
-Place the large bowl & whisk (used to whip up the heavy cream and sugar) in the freezer ~30 minutes before whipping the cream.
-Separate the egg yolks from the egg whites while cold (just out of the fridge), then allow the egg yolks to sit on the counter to come to room temperature ~30 minutes before whipping. Save the egg whites for another recipe.

Interested in some other sweet treats? Check out these awesome recipes!

Italian Savoiardi Ladyfinger Cookies (Fantastic for this Tiramisu)

Gluten-Free Italian Savoiardi Ladyfinger Cookies (Fantastic for this Tiramisu)

New Zealand Kiwi Quick Bread (Regular, Vegan, & Gluten Free)

Australian & New Zealand Pavlova (Naturally Gluten Free)

French Macarons 3 WaysFrench Macarons 3 Ways (Naturally Gluten Free)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

How to Make Granola Bars: Chocolate Chip Cashew & Almond Strawberry

Almond Strawberry & Chocolate Chip Cashew Granola Bars
Almond Strawberry & Chocolate Chip Cashew Granola Bars

You’re running out the door for work, school, a workout, a hiking or camping trip, or to check off errands on your daily to-do list. As you’re rushing around the house to leave, you realize your stomach is growling. Ugh, there’s no time to eat! No need to stress over something you can solve in an indulgent, yet healthy, but sustainable and quick way. Why not spare 30 minutes (or less) to make your own granola bars using your favorite ingredients? I’m sharing with you some granola bar basics. Then, you can customize them to fit your flavor preferences. Check out two of my favorite, no-bake granola bar recipes.

Granola Bars are a Simple, Quick, & Super Customizable Treat

A favorite quick snack in my household is a homemade granola bar made using whatever ingredients I have in my pantry and fridge. You might be surprised at what I’ve put in my granola bars over the years. The potential flavor combinations are endless.

I have made many granola bars with different nuts, seeds, sweeteners, nut butters, and spices. My recipes below are specific because they are favorites; however, you can sub really any of the ingredients based on what you like or have available. The bottom line is if you have some oats, a nut butter, and nuts or seeds, you can make a protein-packed, satisfying treat. Everything else added simply tickles your taste buds.

Chocolate Chip Cashew & Almond Strawberry Granola Bars

These granola bar recipes are indulgent, dense, and make hearty snacks or meal replacements. You can mix up the nut butters and nuts. You don’t have to use almond butter with almonds. Try peanut butter with almonds, almond butter with cashews, or cashew butter with pistachios.

If Medjool dates aren’t your thing or you can’t find them, use raisins! That’s right! The purpose of the dates is to provide a sticky sweetener to bind the ingredients. Raisins are very cost effective and provide the same sweetness and texture. There are NO rules! Once you have a general understanding of the purpose of each ingredient, you can sub with “like-minded” similarities. Just have fun and use what you have or like!

Granola Bars Basic Set of Ingredients

A good, hearty, and sustainable granola bar without a lot of processed ingredients may look something like this. In fact, the following is the basis of all of my no-bake granola bars.

  • Main ingredient: rolled oats (gluten free, if you choose)… Rolled oats (as opposed to quick cooking oats) provide a hearty, chewy texture that hold up well to all the other ingredients. Like after eating oatmeal, you maintain a sense of satiety to get through your morning or afternoon.
  • Secondary ingredient: nuts (any nut)… Chopped nuts add crunch and bulk to the granola bars. They contain protein, healthy fats, fiber, magnesium, and many other health benefits.
  • Main sweetener and binder: sticky, naturally sweetened dried fruit (like dates or raisins)… They replace processed sweeteners like granulated or brown sugar. They maintain their shape instead of being dissolved by other ingredients thus holding everything together.
  • Secondary binder and protein punch: nut butter (store-bought or homemade)… Your choice of nut butter provides flavor and sustainability. It also ensures a sturdy and dense bar that doesn’t fall apart.
  • Secondary sweetener: natural liquid sweeteners like maple syrup or honey provide flavor and sweetness. They combine well with the nut butter to bind all the ingredients.
  • Icing on the cake: any flavorings you like… Check out these options! Cater to your cravings by adding… mini chocolate chips or any mini candies (mini M&Ms), hazelnut spread (Nutella) in place of nut butter, fruit jams, chopped dried fruit, seeds (pumpkin, chia, hemp, etc.), spices (cinnamon, pumpkin pie/apple pie, cardamom, etc.), and extracts (vanilla, almond, chocolate, or fruit flavorings).

Chocolate Chip Cashew Granola Bars

Chocolate Chip Cashew Granola Bars
Chocolate Chip Cashew Granola Bars

These granola bars are pretty basic, but NOT your run-of-the-mill, store-bought versions. 😉 What set these apart are the dates and roasted cashews. Lest we forget the (homemade) cashew butter, maple syrup, and vanilla to take a basic granola bar over the top!

Chocolate Chip Cashew Granola Bar Ingredients

The ingredients for this recipe include: dates (Medjool are top notch), maple syrup (or honey), any nut butter (homemade cashew butter, here), any unsalted/unroasted nuts or mixed nuts (cashews, here), rolled oats, salt, vanilla, and mini chocolate chips.

Dates, maple syrup, cashew butter), unsalted/unroasted cashews, rolled oats, salt, vanilla, and mini semi-sweet chocolate chips
Dates, maple syrup, cashew butter), unsalted/unroasted cashews, rolled oats, salt, vanilla, and mini semi-sweet chocolate chips

Preheat Oven: Roast Nuts & Oats

I always toast my nuts anytime I make nut butter or granola bars, but you don’t have to. The roasted nuts give off a nice, smoky flavor and the heat brings out the natural oils thus contributing to the flavor. I start by preheating the oven to 350˚F (176˚C). I use my toaster oven because everything heats up nicely in that small space and fits on the toaster oven baking sheet.

On an ungreased baking sheet, add 1 ½ cups of rolled oats and 1 cup of roughly chopped cashews. I have also used peanuts, pistachios, and almonds. I imagine mixed nuts would be good, too. Try to use unroasted and unsalted nuts, if possible. This way you can control every ingredient and flavor added to your bars. Shake the pan to disperse the mix in a single layer.

Oats on the LEFT & Roughly chopped cashews on RIGHT
Oats on the LEFT & roughly chopped cashews on RIGHT

Place the baking pan in the oven and set the timer for 12 minutes to start. Shake the pan and rotate it at the halfway point (6 minutes). Add more time, if needed, but keep an eye on them so nothing burns. Take them out sooner, if they begin to darken too quickly.

TIP: Check the underside of the nuts, they’ll brown more quickly. If some nuts brown too quickly, just remove them from the pan and set them aside.

Date Pitting Time!

While the nuts & oats are roasting, prepare the dates. If using Medjool dates, go ahead and remove the seeds/pits. It is easy to do, just tear open or cut them apart with a knife and peel them out of the center. Discard the pits. You’ll need a heaping cup full which is about 8-9 large dates. Place them in a food processor and pulse/run the machine until they turn into small bits. They will likely form a sticky dough ball.

No food processor? No problem! Alternatively, use a knife and chop them up by hand into small pieces. If you’re using another sticky dried fruit like raisins, forego the pitting and just pulse them in the food processor or chop them up with a knife.

TIP: If the dates are fresh and at room temperature, they will be soft and tear apart easily with your fingers. If they are old or have been in the fridge where they have stiffened up, you will likely need a knife to cut into them to remove the pits.

  • Removing pits from dates w/ fingers
  • Dates processed into pieces and ready (sticky, mind you!)

Combine the Dry Ingredients

In a large bowl, add roasted warm oats & nuts. Add a pinch of salt (a pinch for me is 2 fingers and a thumb). Stir well to mix it all up. Separate the sticky ball of dates and scatter them over the nut mixture. Then, use a spatula or your hands to break up the dates and combine them somewhat with the oats and nuts.

TIP: The heat from the nuts and oats will help break up the dates. Be careful because the nuts and oats may be too warm for your hands. The dates will NOT COMPLETELY combine with the oats and nuts so don’t worry. The nut butter and liquid sweetener will finish the job. 😊

  • Nuts & oats roasted & adding salt
  • Scatter the sticky ball of dates over the mixture
  • You can begin break them up with a spatula…
  • BUT… I finish off with my hands

Combining All Wet/Soft Ingredients

Time to add the ooey, gooey flavorings. Scoop out ¼ cup of any nut butter you have into a small separate bowl. I made cashew butter last week for my previous blog post, so I’m using that in this recipe. Often times, I just use store-bought creamy peanut butter. I’ve also used homemade and store-bought almond butter here, too. Then, stir ¼ cup maple syrup into the nut butter. You could also use honey or whatever liquid sweetener you have. Finally, stir in ½ tsp vanilla. Once the liquid/soft ingredients are combined, pour the nut butter mixture over the oat mixture and mix well.

TIP: If your nut butter is thick, you can heat it up in the microwave for about 15-20 seconds to soften it up before stirring in the other ingredients.

  • Stir all wet/soft ingredients in separate bowl
  • Stir the nut butter mixture into oat mixture
  • Mixed enough when no oats or nuts remain loose

Add Chocolate Chips & Press ALL in a Pan

Finally, mix in ¼ cup or so of mini chocolate chips. At this point, the mixture should have cooled enough that the chocolate doesn’t melt. This is also the time you would add M&Ms or other candy or ingredient you don’t want to break apart or melt.

Once mixed, transfer the granola bar mixture to an 8×8-inch baking dish or other small pan lined with foil, plastic wrap, or parchment paper so the bars lift out easily.

Press the granola bar mixture down firmly until it’s uniformly flattened. You want the mixture to be well compacted so the ingredients will hold together. I like to use a rubber spatula to press down the mixture and flatten out the top.

Cover the dish and place it in the fridge for a minimum of 15-20 minutes to firm up. Then they’ll be ready to cut and eat!

TIP: Place your chocolate chips in the freezer ~30 minutes before making the granola bars. Very cold chocolate will keep from melting when you add them to the granola bar mixture.

  • Add cold chocolate chips
  • Mix well to combine
  • Press in 8×8 pan
  • Smooth out tops and edges w/ spatula
  • Bars are ready to be covered and firm up in the fridge

Cutting & Storing Homemade Granola Bars

Cutting the Granola Bars

When you’re in a rush, it’s easy if you can have the granola bars cut, packaged, and ready for the taking. You and your kids can just pull them out of the fridge and throw them in a bag. You can cut them into long rectangles like store-bought versions or squares. I prefer squares. It’s just easy. I cut mine into 9 squares, 3 rows both directions.

  • Notice how easily they remove from the foil
  • 9 squares

Storing the Granola Bars

For easy transport, I wrap each bar in a small sheet of plastic wrap. I tear off sheets of plastic wrap and lay them out like an assembly line. Then, I place a bar on each and fold up two edges of the wrap and then roll them down together. Finally, fold the other two loose edges underneath. Place them all in a zip-top gallon-sized bag or container and store them in the fridge or freezer. They are ready whenever you need a snack. You can also just stack them up, unwrapped, in a dish with a tight-fitting lid.

TIP: You can store these in the fridge easily for a month. You can also keep them in the freezer for much longer. Regardless, store them in a sealed container or in plastic wrap.

  • 2 edges rolled down; other 2 edges folded under
  • They won’t stick just stacked in a container

Chocolate Chip Cashew Granola Bar Close Up

Check out the details of this bar! Aside from the extra chocolate chips on top, try to pick out the individual ingredients. Do you see the oat slivers, chocolate chips, date pieces, and cashew chunks?

Chocolate Chip Cashew Granola Bar Up Close
Chocolate Chip Cashew Granola Bar Up Close

Almond Strawberry Granola Bars

Almond Strawberry Granola Bars

As with the chocolate chip cashew granola bar recipe, you can substitute almost any of my ingredients for whatever you like or have in your pantry. You can also mix up the nut butters and nuts. You don’t have to use almond butter with almonds. I’ve many times used peanut butter with almonds in this recipe.

Almond Strawberry Granola Bar Ingredients

In this recipe, I use dates but raisins are fine, too. You’ll need honey (or maple syrup), any nut butter (homemade almond butter, here), unsalted/unroasted whole almonds, rolled oats, salt, strawberry jam, and almond extract.

Dates, oats, honey, almond butter, almonds, strawberry jam, salt, and almond extract
Dates, oats, honey, almond butter, almonds, strawberry jam, salt, and almond extract

Repeated Directions From Chocolate Chip Cashew Granola Bars

This recipe has the same directions as the chocolate chip granola bars, the difference lies in the ingredients. Repeat the steps starting with preheating the oven to 350˚F (176˚C) to toast both the almonds and oats. Then, measure out and rough chop 1 cup of almonds. Place the almonds and 1 1/2 cups of oats in an ungreased baking pan. Roast for 12-15 minutes shaking the pan at the halfway mark.

While the nuts and oats roast, remove the pits from the dates and process them into pieces (knife is fine). Then, combine the warm roasted nuts, oats, and dates together using your hands, if necessary, to disperse the dates throughout.

TIP: Almonds are a heartier nut and can roast longer than cashews. I roast my almonds for 15 minutes.

  • 1 1/2 cups oats & 1 cup roughly chopped almonds
  • Dates pitted and processed into pieces
  • Oats and almonds roasted (not TOO brown)
  • Dates mixing in with the warm oats & almonds

Combine the REST of the Ingredients

Flavor time! Scoop out a 1/4 cup of any nut butter you have into a small bowl. I made almond butter last week for my previous video, so I’m using that in this recipe. I have also used store-bought creamy peanut butter. Stir 1/8 cup (2 tbsp) honey into the nut butter. You could also use maple syrup or whatever liquid sweetener (agave) you have. Stir in 1/8 cup (2 tbsp) strawberry jam and 1/4 tsp of almond extract. Once it’s all mixed well, pour it into the oat mixture and mix well. Press it into an 8×8-inch pan lined with foil, plastic wrap, or parchment paper.

  • Notice the strawberries from the jam
  • Wet ingredients added
  • Mix it all up!
  • Press it into an 8×8 pan

Final Touches! Spontaneous White Chocolate Drizzle…

As I was making this recipe, I had a spontaneous thought. It occurred to me that white chocolate would be fantastic with the almond and strawberry flavors. Soooooo… I couldn’t help myself. I found a white chocolate bar in my pantry and decided to melt it (half of it, that is) and drizzle some over the top of these bars before covering them and placing them in the fridge. As expected, they turned out GREAT! The chocolate made them pretty and that much more indulgent.

  • Heated 1/2 bar of white chocolate in the microwave for 20 seconds, stirring intermittently
    Heated 1/2 bar of white chocolate in the microwave for 20 seconds, stirring intermittently
  • Ready to cover and firm up in the fridge
  • Cooled bars cut into 9 squares & ready to be stored

Almond Strawberry Granola Bar Close Up

Check out the details of this bar, too! Do you see the oat slivers, strawberry chunks, date pieces, and chopped almonds?

Almond Strawberry Granola Bars Up Close
Almond Strawberry Granola Bars Up Close

Granola Bar Final Thoughts

Baker’s Perspective

Overall, these recipes are easy to make. As stated, you don’t have to roast the nuts and oats, particularly if you’re in a hurry and just need to get it done. I think the heat from the roasting helps to combine and blend all of the ingredients together smoothly. The Medjool dates are not cheap and require a little work to remove the pits, but that extra step isn’t much work.

I think you could certainly simplify these recipes if you don’t roast the nuts and oats and use raisins instead of dates. Those two steps would cut down your prep time tremendously, even though it really only takes 30 minutes including the roasting.

Chocolate Chip Cashew Granola Bars

Chopping the cashews was easy as they are a relatively soft nut. Mixing the wet ingredients was as simple as stirring them all together. Adding cold chocolate chips at the end was key to keep them from melting. Easy dish.

Almond Strawberry Granola Bars

If you’ve never chopped whole almonds, then you should know they can jump around the board. They are relatively hard nuts, so they move around easily. Combining the ingredients is very straight forward… no technique required!

Taster’s Perspective

These recipes, while having the same/similar base ingredients, have very different flavors. Scott and I both really like these recipes. I think of the chocolate chip cashew granola bar more like an indulgent treat because of the chocolate chips. The almond strawberry is more like an elegant granola bar because of the almond extract and strawberry combination, though that bar is still indulgent.

Are you someone who says… “Yucky… Dates!”? Don’t be put off. I used to say that myself. Dates, particularly Medjool dates, are very sweet and taste like candy by themselves. In fact, sometimes I eat them just as I would candy. They are super satisfying. The stickiness and sweetness are what you taste in these granola bars.

Chocolate Chip Cashew Granola Bars

We liked the chocolate and cashew combination. It was like eating chocolate covered cashews with a nut butter center. No one ingredient dominated another. The maple syrup was not very defined, but the sweetness certainly enhanced the bar. I have made these with peanuts, too. If you like peanuts, totally use those nuts instead… chocolate covered peanuts!

Almond Strawberry Granola Bars

We really liked the almond and strawberry combination. You don’t really expect to get a nice chunk of “fresh” tasting fruit in a granola bar. BUT using fruit jam or preserves provide the “freshness” that granola bars lack. Instead of strawberry jam, you could easily add any jam or preserves that have fruit pieces. I didn’t plan on adding the white chocolate drizzle on top as I rarely have white chocolate in my house. However, that addition enhanced the sweetness and added a nice extra flavor with the almond and strawberry flavors. Another great bar!

If you’re looking for a different treat for your family, give these bars a try. Just remember to use the base ingredients and substitute with what you like or have. Forget the store-bought processed versions and indulge in these healthy, indulgent, whole-ingredient granola bars!

Check out my YouTube video on making these bars. “How to Make AWESOME Granola Bars: Chocolate Chip Cashew & Almond Strawberry with MANY Substitutions“

Check out BOTH recipes below!

Print Recipe

Chocolate Chip Cashew Granola Bars

Roasted cashews and oats mixed with sticky, sweet dates, nut butter, maple syrup, vanilla, and chocolate chips are better than a candy bar! These hearty bars are perfect for school, work, hiking or camping trips, after workout snack, or just anytime you need an indulgent pick-me-up. Wrap them individually and store them in the fridge ready to grab and throw in a bag. Adjust the ingredients based on your pantry staples and flavor preferences.
Prep Time20 minutes
Cook Time12 minutes
Cooling Time20 minutes
Total Time52 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: granola bars, chocolate chip granola bars, almond strawberry granola bars, how to make granola bars, fruit and nut bars
Servings: 9 bars

Ingredients

  • 1 cup packed dates pitted Medjool are preferred (raisins are a good, cheaper substitute) (8-9 large dates are enough)
  • ¼ cup maple syrup or honey (4 tbsp)
  • ¼ cup creamy salted cashew butter or peanut butter, almond butter, or any other nut butter
  • 1 cup unsalted/unroasted cashews or peanuts, almonds, etc. (roughly chopped)
  • 1 ½ cups rolled oats gluten-free for GF eaters
  • Pinch of salt
  • ½ tsp vanilla
  • ¼ cup or so mini chocolate chips add at end and mix lightly just until combined

Instructions

  • Optional step: Preheat the oven to 350˚F (176˚C). Toast the oats and chopped nuts for ~12 minutes or until golden brown. Watch them carefully so they don’t burn. Consider shaking the pan to move them around at the halfway point. You can leave them raw instead of roasting them.
  • Remove the pits from the dates. Use your hands or a knife depending on how soft they are. Process dates in a food processor into small pieces. They should form a sticky dough ball. Alternatively, use a knife and chop them up by hand into small pieces.
  • In a large bowl, add the (warm) oats, nuts, and stir in salt. Add dates by scattering pieces along the top of the oat mixture. The heat from the toasted nuts and oats will help to break up the sticky dates. You may need to use your hands to disperse the dates throughout.
  • In a small bowl, add the nut butter and maple syrup (or honey). If the nut butter is too thick to stir, microwave it for ~15-20 seconds until slightly heated (just enough so that the nut butter blends well with the sweetener). Stir in the vanilla. Pour over the oat mixture and mix well. Break up the dates using a metal spoon or spatula to disperse throughout. You may need to use your hands to ensure a good mix of ingredients. Finally, mix in chocolate chips. At this point, the mixture should have cooled enough that the chocolate doesn’t melt.
  • TIP: Put your chocolate chips in the freezer ~30 minutes before making the granola bars to help keep them from melting when you add them to the granola bar mixture.
  • Once thoroughly mixed, transfer mixture to an 8×8-inch baking dish or other small pan lined with foil, plastic wrap, or parchment paper so the bars lift out easily.
  • Press down firmly until uniformly flattened. You want the mixture to be well compacted so the ingredients will hold together. I like to use a rubber spatula to press down the mixture and flatten out the top.
  • Cover the dish and place it in the fridge for a minimum of 15-20 minutes to firm up. Cut into squares or traditional granola bar rectangles. Enjoy!

Video

Notes

Optional additions & substitutions
Other dried fruit like cranberries, apricots, kiwi, banana chips, etc.
Other nuts like cashews, pistachios, hazelnuts, macadamia, etc.
Consider white chocolate chips or chunks
Substitute with any liquid sweetener like agave
No nut butter? Try a chocolate hazelnut spread like Nutella
Add spices like cinnamon, pumpkin pie, or apple pie spice
Why not try other extracts like chocolate or other fruit flavorings?
An 8×8-inch pan makes 9 bars. For easy transport, store them individually wrapped in plastic wrap. You can also just place them stacked in containers. They store well in the fridge for several weeks.
Try chocolate covered granola bars. Dip your granola bars into melted chocolate (chocolate that hardens) and allow them to cool and harden in the refrigerator.
Have fun with the many optional additions!
Print Recipe

Almond Strawberry Granola Bars

Roasted almonds and oats mixed with sticky, sweet dates, nut butter, honey, almond extract, and strawberry jam are better than a candy bar! These hearty bars are perfect for school, work, hiking or camping trips, after workout snack, or just anytime you need an indulgent pick-me-up. Wrap them individually and store them in the fridge ready to grab and throw in a bag. Adjust the ingredients based on your pantry staples and flavor preferences.
Prep Time20 minutes
Cook Time15 minutes
Cooling Time20 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: granola bars, chocolate chip granola bars, almond strawberry granola bars, how to make granola bars, fruit and nut bars
Servings: 9 bars

Ingredients

  • 1 cup packed dates pitted Medjool are preferred (raisins are a good, cheaper substitute) (8-9 large dates)
  • ⅛ cup honey same as 2 tbsp
  • ¼ cup creamy salted almond butter peanut butter or any other nut butter
  • 1 cup unroasted/unsalted almonds or cashews, peanuts, other nut (roughly chopped)
  • 1½ cups rolled oats gluten-free for GF eaters
  • Pinch of salt
  • ⅛ cup strawberry jam or other fruit jam (same as 2 tbsp)
  • ¼ tsp almond extract

Instructions

  • Optional step: Preheat the oven to 350˚F (176˚C). Toast the oats and chopped nuts for ~15 minutes or until golden brown. Watch them carefully so they don’t burn. Consider shaking the pan to move them around at the halfway point. You can leave them raw instead of roasting them.
  • Remove the pits from the dates. Use your hands or a knife depending on how soft they are. Process dates in a food processor into small pieces. They should form a sticky dough ball. Alternatively, use a knife and chop them up by hand into small pieces.
  • In a large bowl, add the (warm) oats, nuts, and stir in salt. Add dates by scattering pieces along the top of the oat mixture. The heat from the toasted nuts and oats will help to break up the sticky dates. You may need to use your hands to disperse the dates throughout.
  • In a small bowl, add the nut butter and honey (or maple syrup). If the nut butter is too thick to stir, microwave it for ~15-20 seconds until slightly heated (just enough so that the nut butter blends well with the sweetener). Stir in the strawberry jam and almond extract. Pour over the oat mixture and mix well. Break up the dates using a metal spoon or spatula to disperse throughout. You may need to use your hands to ensure a good mix of ingredients.
  • Once thoroughly mixed, transfer mixture to an 8×8-inch baking dish or other small pan lined with foil, plastic wrap, or parchment paper so the bars lift out easily.
  • Press down firmly until uniformly flattened. You want the mixture to be well compacted so the ingredients will hold together. I like to use a rubber spatula to press down the mixture and flatten out the top.
  • Cover the dish and place it in the fridge for a minimum of 15-20 minutes to firm up. Cut into squares or traditional granola bar rectangles. Enjoy!

Notes

Optional additions & substitutions
Other dried fruit like cranberries, apricots, kiwi, banana chips, etc.
Other nuts like cashews, pistachios, hazelnuts, macadamia, etc.
Consider white chocolate chips or chunks
Substitute with any liquid sweetener like agave
No nut butter? Try a chocolate hazelnut spread like Nutella
Add spices like cinnamon, pumpkin pie, or apple pie spice
Why not try other extracts like chocolate or other fruit flavorings?
An 8×8-inch pan makes 9 bars. For easy transport, store them individually wrapped in plastic wrap. You can also just place them stacked in containers. They store well in the fridge for several weeks.
Try chocolate covered granola bars. Dip your granola bars into melted chocolate (chocolate that hardens) OR drizzle melted chocolate over the top of the granola bars. Then, allow them to cool and harden in the refrigerator.
Have fun with the many optional additions!

Interested in some other recipes? Check these out!

Homemade Nut Butter: 3 Nuts & 3 Recipes

Australian & New Zealand Pavlova

French Macarons 3 WaysFrench Macarons

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

How to Make Nut Butter: 3 Nuts & 3 Recipes

SIMPLE: Cashew Butter, SPICED: Almond Butter, SWEET: Maple Honey Roasted Peanut Butter
SIMPLE: Cashew Butter, SPICED: Almond Butter, SWEET: Maple Honey Roasted Peanut Butter

Sometimes we need a little extra bulk in our diet to give us that bit of energy to push through our day. A spoonful of nut butter, particularly if it’s extra special, will do just that. All you need is a spoon! Why not try these easy nut butter recipes? They are my favorite nut butter variations. You’ll find 3 different nuts and 3 different recipes. I also share the tips with visuals I wish I knew when I started making nut butter. These are my Nut Butter: 3 Nuts & 3 Recipes- Simple, Spiced, & Sweet!

Americans are obsessed with their nut butters and there really isn’t anything easier to make. For the most basic nut butter recipe, all you need are nuts and a food processor or high-speed blender. Seriously, you don’t need anything else. The rest is just flavoring fluff.

While peanut butter seems to be a staple in most American households, not everyone can eat peanuts due to allergies. As a result, almond butter has joined the nut butter party. These days other nuts and even seeds are making an appearance in American culture. Reality is that you can turn most any nut and even seed into butter because of their meaty texture and natural oils. They just blend really well into a smooth paste.

Before we get to the recipes, I think it’s important to glance at where the world’s nut obsession originated. Let’s look at how nuts have been transformed over centuries from country to country and continent to continent.

Some Nut History… Starting with Peanuts

Who Grows Peanuts?

In general, I think Americans consider peanuts an American crop, but peanuts are grown all over the world, particularly in tropical and sub-tropical climates. These days, China is the biggest peanut producer followed by several African countries. For North America though, it was Virginia that first grew the crop.

When did Americans Begin to Enjoy Them?

In America, peanuts were enjoyed by soldiers during the Civil War and all wars to follow. They were not only tasty but provided recognizable, sustainable protein. Though, the peanut obsession didn’t catch on until the late 1800s when Barnum and Bailey’s circus started selling and advertising hot roasted peanuts.

Where did Peanuts and Peanut Butter Originate?

Ironically, as history indicates, peanuts were likely first consumed in many forms including a butter by the Incas in Peru and the Brazilians 3,500 years ago. European explorers introduced these South American peanuts to European countries, most notably Spain. Spanish traders introduced them to Asia and Africa. In the 1700s, Africans introduced the nut to North Americans. So, peanuts eventually came full circle, but they had to cross the globe before returning to the Americas.

Peanuts are NOT Technically a Nut

You may already know that peanuts aren’t technically a nut, though treated like one. They are instead from the pea/legume family. They are great soil fertilizers! Farmers commonly use them in agriculture rotation. Peanuts replenish the soil from lost nutrients.

Welcome to the World, Peanut Butter!

Americans and Canadians are the ones to have popularized peanut butter during the late 19th and early 20th centuries. The American peanut butter was introduced to the world during the St. Louis World’s Fair in 1904. However, Dr. John Kellogg from the Kellogg cereal company had been making it since 1895. The other physician who introduced it to the World’s Fair created his version of the substance to provide protein to his elderly patients as a meat substitute for those with chewing issues due to poor teeth.

North Americans Popularized Peanut Butter BUT Not the Nut

While peanut butter is an American and Canadian dietary staple, peanuts are eaten and part of many diets around the world. Peanuts are eaten in the form of savory sauces in Latin America and Mexico, along with southeast Asia and many countries in Africa. They are more commonly eaten as snacks or sweets in Israel and India.

Nut & Seed Butters are NOT Native to Americans… Think about Sesame Butter/Paste

Seed butters like sesame paste (AKA tahini) have been around since at least the 13th century. There is historical reference of sesame butter and oil used by Middle Eastern countries like Israel, Iran, and Turkey. During the same time, sesame butter and oil was consumed in Africa, China, Korea, and Japan. These countries used sesame paste (their version of a nut butter) and oil in dishes as a thickener and as a flavor enhancer.

Today, tahini is most commonly (for Americans) known to be in hummus, but in other parts of the world, it’s everywhere. In Greece, you can find tahini used as a spread on bread with honey and fruit preserves like North Americans use peanut butter. Tahini can be found as an integral ingredient in sweet and savory foods like fudge, soups, curries, noodle dishes, sauces, savory and sweet quick breads, and salad dressings. It’s as versatile as peanut butter with a similar texture.

Peanuts as a World-Wide Hunger Fighter

Nut (milk) beverage has, over the past several decades, become a huge part of American diets, particularly for those who are lactose intolerant. Reality is that some cultures have been producing nut beverages for much longer due to the nutrient richness and appealing flavor the nuts provide. In fact, Brazilians as far back as 1500 B.C. were known to drink a beverage mixed of peanuts and corn (maize).

The World Health Organization has focused on nuts, specifically peanuts, as an important food and beverage staple in countries where undernourishment is prevalent. Peanut (milk) beverage and peanut butter are commonly given to children in underdeveloped societies to fight food hunger.

Nut Health Benefits

Since my nut butter recipes below are focused on cashews, almonds, and peanuts, let’s take a highlighted look at some of the many health benefits of each.

Highlighted Health Benefits of Cashews

Cashews

Cashews, while called a nut, are technically a seed. In general, the most prominent health components of cashews are protein, fiber, healthy unsaturated fats, and antioxidants. More specifically, cashews are…

  • high in magnesium and manganese known to reduce heart disease and strokes, improve bone health, and stabilize metabolism,
  • contain a significant amount of copper needed for energy production, brain development, and immune system support,
  • contain fat from stearic acids known to have neutral effects on blood cholesterol meaning they aren’t the bad sat fat nut once believed. Thus, eating cashews may actually reduce “bad” cholesterol, the LDL type,
  • low in carbohydrates meaning they limit blood level spikes thus making them a good snack option for those with Type 2 diabetes or for those who just need a good sustainable pick-me-up throughout the day.

Highlighted Health Benefits of Almonds

Almonds

Almonds, from almond trees, are technically seeds, as well. At least, it’s the seed we eat. In general, like cashews, the most prominent health components of almonds are protein, fiber, healthy unsaturated fats, and antioxidants. More specifically, almonds are…

  • high in Vitamin E known to prevent cell damage and decrease heart disease, some cancers, and Alzheimer’s disease,
  • significant in levels of magnesium and manganese (like cashews) known to reduce heart disease and strokes, improve bone health, and stabilize metabolism,
  • high in polyphenol antioxidants which may lower LDL “bad” cholesterol,
  • low in carbohydrates (like cashews) limiting blood level spikes thus making them a good snack option for those with Type 2 diabetes or for those who just need a good sustainable pick-me-up throughout the day.

Highlighted Health Benefits of Peanuts

Peanuts

Peanuts are typically not regarded as a healthy nut, but they are!! Just because they are cheaper than walnuts and almonds, that doesn’t mean they aren’t as good for your body. In general, peanuts are high in protein, fiber, unsaturated fats (mostly), and vitamins and minerals. More specifically, peanuts are…

  • high in Vitamin E (like almonds) known to prevent cell damage and decrease heart disease, some cancers, and Alzheimer’s disease,
  • high in magnesium (like cashews and almonds) known to reduce heart disease and strokes, improve bone health, and stabilize metabolism,
  • contain a significant amount of copper (like cashews) needed for energy production, brain development, and immune system support,
  • high in folate known to help cell growth and stabilize metabolism. It may reduce cancer risk, treat depression, and prevent dementia. It’s a crucial nutrient to consume during early stages of pregnancy to prevents brain and spine defects.
  • low in carbohydrates (like cashews and almonds) limiting blood level spikes thus making them a good snack option for those with Type 2 diabetes or for those who just need a good sustainable pick-me-up throughout the day.

Nuts are here to stay!

Nuts and seeds have huge health benefits. If you find you have an allergy to one nut, don’t give up. That doesn’t necessarily mean you’ll be allergic to all nuts. Try seeds if nuts aren’t your thing, you’ll still get similar health benefits. If you can find a nut or seed that you can eat or like, find recipes where they are turned into savory sauces or sweet treats. The point is that nuts and seeds are nutritious and versatile. They are worth taking a second look at if you find yourself avoiding them. Just be cautious if you have allergies.

Nut Soap Box DONE! Let’s Check out My 3 Favorite Nut Butters

I’ve been making nut butter for years. While nut butter is very easy to make, you might be a little intimidated when you make your first batch. Processing the nuts takes a little time and you may find yourself wondering when to stop.

I can remember making my first batch and asking myself… do I stop here? What about now? Are we there yet? I’m clearing that up for you in this post! Check out my 5 nut butter stages below. I wish I had known this when I first started making nut butter!!!

SIMPLE: Cashew Butter

SIMPLE: Cashew Butter
SIMPLE: Cashew Butter

The first recipe is about as basic as you can get. It’s a SIMPLE Cashew Butter. You can certainly make nut butter using raw nuts and blending them until smooth, but I think roasting them adds great flavor. As an aside, raw cashews contain a toxin called urushiol. However, in the U.S. raw cashews are typically steamed prior to packaging, so the poison is no longer toxic. Therefore, you should be able to eat “raw” cashews in the U.S. safely.

Cashew Butter Ingredients

Cashews & salt
Cashews & salt

Roasting Nuts

Start by preheat the oven to 350˚F/177˚C. In fact, I just use my toaster oven, so I don’t have to heat up my kitchen! All you need is a rimmed baking sheet. Then, scoop 2 cups of whole unroasted/unsalted cashews on an UNGREASED sheet in a single layer.

Roast the nuts in the oven for 10 minutes. Keep an eye on them so they don’t burn. You don’t want to waste an expensive ingredient! Check on them at 5 minutes and shake the pan to move them around. Add more or less time based on the colorization and smell of the nuts.

When they are fragrant and brown, not burnt, remove them and allow them to cool slightly, just a few minutes. We want them warm when we process them. The heat releases the natural oils and softens the nuts making them easier to process.

  • 2 cups whole cashews BEFORE roasting
  • 2 cups whole cashews AFTER roasting

Blending Nuts

In a food processor or high-speed blender (like a Vitamix), add the nuts. The goal is to blend until you reach a smooth butter texture. This could take about 5 minutes. If you want chunks of nuts in your nut butter, pulse the nuts for a few seconds until you reach desired chunkiness. Then, remove 1/4 cup of nuts to set aside to add at the end. Whether you remove the nuts or not, blend the nuts until smooth.

TIP: If your food processor appears to be overheating, stop the blender and allow it to cool before continuing. Throughout the blending process, stop the blender and scrape down the sides using a spatula.

Pulse the nuts to desired chunky texture and remove 1/4 cup only. Set aside until the end.
Pulse the nuts to desired chunky texture and remove 1/4 cup only. Set aside until the end.

The 5 Nut Textures During Processing

During the processing, the nuts will go through 5 texture stages. This is what I wish I knew when I first started making nut butter. The question I always ask myself (I still do)… “Is it done yet?” Here’s what you need to know.

Stage 1: Finely Chopped

The finely chopped stage comes very quickly. It will only take a few seconds of processing for the nuts reach this stage.

Stage 1: Finely Chopped
STAGE 1: Finely Chopped

Stage 2: Powder (Almond Flour Consistency)

In this stage, the nuts will be more like a powder (much finer than chopped). I think of it more like almond flour consistency. The nut powder is courser than regular flour, though.

STAGE 2: Powder
STAGE 2: Powder

Stage 3: Sticky Chunks

In this stage, the oils have been processed out of the powder. They begin linking the powder together to create sticky masses of dough-like consistency.

STAGE 3: Sticky Chunks
STAGE 3: Sticky Chunks

Stage 4: Thick Paste

This stage can be a little misleading. The thick paste is really where you start questioning whether or not the butter is ready. It will be close, but the key here is that it’s still a little grainy and doesn’t glisten or shine. Thus, it will not be as smooth as commercial nut butters (which is my aim). BUT you will get there, just don’t rush into being done.

STAGE 4: Thick Paste
STAGE 4: Thick Paste

Stage 5: Smooth Glistening Butter

This is the final stage when your nut butter is ready. This is also the stage where you add any additional ingredients like salt, extracts, and sweeteners. Then, you have to blend again until you reach the same butter texture. Unfortunately, once you add the ingredients, the mixture might return to one of the other stages. Thus, you have to continue blending, but the mixture will go back to smooth glistening butter. Just be patient!!

  • After reaching Stage 5, add salt (& other ingredients) & blend, blend, blend
  • STAGE 5: Smooth Glistening Butter
    STAGE 5: Smooth Glistening Butter

SIMPLE Cashew Butter DONE!

TIP: If you don’t find your nut butter smooth enough, add 2 tsp of a neutral oil (like avocado, vegetable, or melted coconut oil). Blend until smooth. If adding chunky nuts, add them at the end and pulse a few times to incorporate them into the butter. Store in an airtight container in the fridge for about a month.

SIMPLE Cashew Butter
SIMPLE Cashew Butter

SPICED: Almond Butter

SPICED: Almond Butter

The 2nd recipe is my Spiced Almond Butter. This is probably my favorite of all nut butter recipes. I love the cinnamon in this recipe, but I have made it many times without the cinnamon and subbed 1/4 tsp almond extract for the vanilla. If you enjoy almonds, you’ll love this recipe!

Almond Butter Ingredients

Whole almonds, salt, vanilla, cinnamon, & maple syrup
Whole almonds, salt, vanilla, cinnamon, & maple syrup

Roasting & Blending the Nuts

I always roast my nuts in making any nut butter. I just love the smokiness and the ease of blending that the heat provides. The heat releases the oils and softens the nuts making them much easier to turn into butter. As with the Cashew Butter, roast the nuts at the same temperature ( 350˚F/177˚C) and duration (10 minutes, shaking the pan at 5 minutes). The steps for making Almond Butter are the same as Cashew Butter until you get to the end when the butter is smooth. You will see the same 5 stages. Once the butter reaches Stage 5: Smooth Glistening Butter, that’s the time to add the other ingredients.

TIP: Remove 1/4 cup of rough chopped nuts just after a few moments of pulsing, IF you want a chunky almond butter at the end. Just set them aside and add them back when the nut butter is done blending. Just be sure to pulse a few times to mix them into the nut butter before transferring the butter to a container for storage.

  • Roasted nuts ready for blending
  • After the 5 stages, almond butter ready for other ingredients

Add the Other Ingredients

When stage 5 has been reached, add the other ingredients (except for sweetener). Add ¼ tsp salt, ¼ tsp ground cinnamon (or pumpkin pie spice, apple pie spice, or preferred spice), and ½ tsp vanilla. I like to add ¼ tsp of almond extract if I don’t add any spices.

Continue to blend until fully combined ~30 seconds. Then, add 2 tbsp of maple syrup or honey and blend. You will need to blend another 5 minutes OR LONGER because the nut butter will seize up and return to Stage 3: Sticky Chunks. No worries! Once the nut butter has relatively smoothed out again (like Stage 4: Thick Paste), add 2 tsp of oil and blend again until the mixture returns to a very smooth texture. If adding chunky almonds, add them once the mixture is back to Stage 5: Smooth Glistening Butter, and pulse a few times to incorporate them into the butter.

  • Add all but sweetener & blend
  • Add sweetener & blend
  • Sweetener causes sticky chunk
  • Blend until thick paste again & add oil
  • Blend until Stage 5: Smooth Glistening Butter

SPICED Almond Butter DONE!

Transfer the almond butter to an airtight container and store in the refrigerator for up to a month. If oil separation occurs, simply stir until smooth. Since we added oil to this recipe, the butter should remain smooth in the refrigerator.

SPICED: Almond Butter
SPICED: Almond Butter

SWEET: Maple Honey Roasted Peanut Butter

SWEET: Maple Honey Roasted Peanut Butter
SWEET: Maple Honey Roasted Peanut Butter

The 3rd and final nut butter recipe is my Sweet Maple Honey Roasted Peanut Butter. For this recipe we’re actually going to mix ALL the ingredients first along with the nuts and roast it all together! Follow the same roasting and blending directions as with the other nuts. You’ll likely see 4 stages (minus the powder) of nut texture as you process them.

The main differences with this recipe are that the nuts need to roast on parchment paper so the sugar doesn’t stick to the pan. There is nothing to add as you blend.

Maple Honey Roasted Peanut Butter Ingredients

Peanuts, salt, vanilla, coconut oil, honey, & maple syrup
Peanuts, salt, vanilla, coconut oil, honey, & maple syrup
  • Melt coconut oil & whisk all together
  • Add 3 cups peanuts and stir to coat
  • Spread on parchment paper & roast
  • Roasted and ready to blend
  • Blend until smooth going through 4 stages (minus powder)
  • Peanut butter DONE!

SWEET Maple Honey Roasted Peanut Butter DONE!

Transfer the nut butter to an airtight container and store in the fridge for up to a month.

SWEET: Maple Honey Roasted Peanut Butter
SWEET: Maple Honey Roasted Peanut Butter

How Can You Eat Nut butter?

I love eating nut butter out of the jar with a spoon. However, nut butters have so many uses.

Eat nut butter for breakfast

Stir a spoonful in your oatmeal or yogurt with granola. Spoon a dollop on top of your pancakes or waffles. Add it to toast with jam or fresh chopped fruit.

How about nut butter as an ingredient sub?

Use cashew butter in place of tahini in hummus. Try it as a thickener in curry dishes. Make a savory nut butter sauce to eat with rice, noodles, or spring rolls.

What about nut butter as a meal or a snack?

Make a nut butter & jelly sandwich, or a nut butter and fresh fruit sandwich using banana slices, strawberries, or whole blueberries. For your kiddos, try ladybugs on a log by spooning nut butter on celery and top with dried cranberries. You can always just spoon it on plain or butter crackers. My favorite is to just spoon it out of the jar and eat it as is!

Finally, how about nut butter in dessert?

Add nut butter to homemade granola bars (stay tuned for my homemade granola bars using homemade nut butter). Why not swirl nut butter in some vanilla or chocolate ice cream. Try spooning it on graham crackers and top with mini chocolate chips. Make nut butter cookies using the nut butter as the main ingredient. Endless possibilities!

Nut Butter Final Thoughts

There really isn’t a nut butter better than a homemade version. Just think about the possibilities of flavors you can create. Homemade nut butters are good enough to serve your guests, too.

Nut butter is such a fantastic snack or ingredient to be used in all sorts of ways. I highly recommend you try making your own. You won’t be disappointed. These recipes are easy and can be adjusted to fit your flavor preferences.

Baker’s Perspective

When I first started making nut butter, I was unsure when to stop blending. What I’ve learned over the years, is that you need to be patient and continue blending. You will reach Stage 5: Smooth Glistening Butter consistency if you just keep blending. If need be, give your machine a break to cool down. Higher fat content nuts like cashews and peanuts blend to the smooth butter consistency more quickly. I find almonds take longer.

TIP: If you find your refrigerated nut butter hardens and is unspreadable, heat it in the microwave for ~30 seconds. Once it’s heated, the natural oils will soften making it easy to stir. Stir in 1-2 tsp of oil, and stir again until well combined. A liquid fat (not solid coconut oil) will remain in liquid form once it’s refrigerated thus keeping the nut butter soft and smooth.

You can adjust the roasting times based on how much color or caramelization you want on your nuts. For the roasted peanut butter, I could have roasted the nuts a little longer for more color, but that is up to you. Adjust the roasting times as you see fit, just watch carefully… no burnt nuts!!

I don’t find homemade nut butter cheaper than the store-bought version, at least for the basic recipes. However, the taste is incomparable. I still keep store-bought nut butters in my pantry, but if I want a special treat, I will make my own. The flavors are so clean and you control every ingredient and the quantities. Why not try a savory nut butter, too? Hmmm… that could be interesting.

Taster’s Perspective

SIMPLE: Cashew Butter- this version tastes very clean and highlights the cashews. Cashews are my favorite nut, so I prefer cashews in their most basic form. For me, cashews are ideal for a basic nut butter recipe.

SPICED: Almond Butter- of all the nut butters, I prefer this one. I love the well-balanced flavors of the cinnamon, almonds, and maple syrup. I have also made this nut butter many times using brown sugar in place of maple syrup and almond extract in place of vanilla. This would be a great nut butter to make and give as gifts around the holidays; switch out the cinnamon with other spices.

SWEET: Maple Honey Roasted Peanut Butter- this nut butter harks back to traditional peanut butter but with a fancy twist. If you enjoy honey roasted peanuts, you will LOVE this nut butter version.

Check out my YouTube video “How to Make Nut Butter: 3 Nuts & 3 Recipes- Simple, Spiced, & Sweet with 5 Processing Texture Stages!“

SIMPLE CASHEW BUTTER RECIPE

Print Recipe

Simple Cashew Butter

Nut butters are an American diet staple. They become extra special with different nuts, spices, and sweeteners. Try this Simple Cashew Butter adding salt alone or any preferred spiced or sweetener. Make a nut butter sandwich, add it to your breakfast oatmeal, or use it in place of tahini in hummus. Endless options!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cashew butter, how to make nut butter, simple nut butter recipe
Servings: 1 cup
Author: Summer

Ingredients

  • 2 cups unsalted nuts raw preferably- cashews, peanuts, almonds, or mixed nuts, etc.
  • ½ tsp salt
  • 1 tbsp maple syrup or honey optional
  • 2 tsp neutral oil like avocado or vegetable if it you want a smoother texture (optional)

Instructions

  • Preheat the oven to 350˚F/177°C. Spread nuts on an ungreased, rimmed baking sheet in a single layer. Roast them ~10 minutes or until they are fragrant and golden brown (consider shaking the pan to move them around about halfway through). Allow them to cool down for ~5 minutes. They should still be warm when you process them.
  • While still warm, add the nuts to a food processor or high-speed blender. If you want chunky nut butter, remove ¼ cup chopped nuts just after ~10-20 seconds of blending. Set aside until the end.
  • Blend the nuts until you reach a smooth butter texture. This could take about 5 minutes. If your food processor appears to be overheating, stop the blender and allow it to cool before continuing. Throughout the blending process, stop the blender and scrape down the sides using a spatula.
  • The nuts will process through different stages. 1) finely chopped, 2) powder, 3) large sticky chunks, 4) a thick paste, and finally 5) smooth glistening butter (you should see a shine from the natural oils, if not, keep blending!).
  • Add salt (and sweetener, if adding) and continue to blend until fully combined ~30 seconds. If you don’t find your nut butter smooth enough, add the oil and blend until smooth. If adding chunky nuts, add them after the nut butter is ready and pulse a few times to incorporate.
  • Transfer the nut butter to an airtight container and store in the refrigerator for up to a month. If oil separation occurs, simply stir until smooth.

Video

Notes

If the nut butter hardens in the refrigerator, heat it up in the microwave for ~30 seconds, stir until soft and smooth. Then, stir in 1-2 tsp of liquid oil. The nut butter should remain soft and smooth in the refrigerator after that.

SPICED ALMOND BUTTER RECIPE

Print Recipe

Spiced Almond Butter

Nut butters are an American diet staple. They become extra special with different nuts, spices, and sweeteners. Try this Spiced Almond Butter with cinnamon and maple syrup. Substitute your favorite holiday spice for the cinnamon and gift it away. This is better than any store-bought almond butter, especially since you control all the ingredients.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: almond butter, how to make nut butter, spiced nut butter recipe
Servings: 1 cup

Ingredients

  • 2 cups whole almonds unsalted, unroasted
  • ¼ tsp salt
  • ¼ tsp ground cinnamon pumpkin spice, apple pie spice, etc.
  • ½ tsp vanilla extract or ¼ tsp almond extract
  • 2 tbsp maple syrup or honey
  • 2 tsp neutral oil avocado, vegetable, or melted coconut

Instructions

  • Preheat the oven to 350˚F/177°C. Place the almonds on a rimmed baking sheet in a single layer and roast for ~10 minutes or until fragrant. Shake the pan about halfway through to move around the nuts. Some of the skins will split as they roast, so you’ll hear some popping sounds. Allow the almonds to cool ~5 minutes.
  • While still warm, place the almonds in a food processor or blender. If you want chunky nut butter, remove ¼ cup chopped nuts just after ~10-20 seconds of blending. Set aside until the end.
  • Blend until you reach a smooth butter texture. This could take about 5-10 minutes, just be patient. If your food processor appears to be overheating, stop the blender and allow it to cool before continuing. Throughout the blending process, stop the blender and scrape down the sides using a spatula.
  • The almonds will process through different stages. 1) finely chopped, 2) powder, 3) large sticky chunks, 4) a thick paste, and finally 5) smooth glistening butter (you should see a shine from the natural oils, if not, keep blending!).
  • Once at the smooth glistening butter stange, add salt, cinnamon (spices), and vanilla. Continue to blend until fully combined ~30 seconds. Now add the sweetener and blend. You will need to blend ~5 minutes because the smooth nut butter will seize. No worries! Once it has smoothed out again (at least back to the thick paste), add the oil and blend again until the mixture returns to a very smooth texture. If adding chunky almonds, add them now and pulse a few times to incorporate.
  • Transfer the almond butter to an airtight container and store in the refrigerator for up to a month. If oil separation occurs, simply stir until smooth.

SWEET MAPLE HONEY ROASTED PEANUT BUTTER RECIPE

Print Recipe

Sweet Maple Honey Roasted Peanut Butter

Nut butters are an American diet staple. They become extra special with different nuts, spices, and sweeteners. Try this indulgent Sweet Maple Honey Roasted Peanut Butter that tastes like honey roasted peanuts. This is better than any store-bought peanut butter, especially since you control all the ingredients.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: peanut butter, honey roasted peanut butter, maple and honey peanut butter, how to make peanut butter, peanut butter recipe
Servings: 1.5 cups

Ingredients

  • 3 cups peanuts raw preferred, whole or split, but at least shelled
  • 2 tbsp honey
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil or neutral oil like avocado or vegetable
  • 1 tsp vanilla extract
  • ¼ tsp salt if using unsalted peanuts

Instructions

  • Preheat oven to 350˚F/177°C. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, melt the coconut oil (if not already). Whisk in honey, maple syrup, vanilla, and salt (if using) until smooth. Add peanuts to the whisked mixture and stir to coat. Spoon nut mixture on the prepared baking sheet and spread to a single layer.
  • Bake for 10 minutes stirring the nuts about halfway through to move around the nuts. Careful not to let them burn (add or decrease time, if needed). Remove the pan and allow the nuts to cool for ~5 minutes.
  • While still warm, place the coated peanuts in a food processor or blender. If you want chunky nut butter, remove ¼ cup chopped nuts just after ~10-20 seconds of blending while they are still chunky. Set aside until the end.
  • Blend until you reach a smooth butter texture. This could take about 5-10 minutes, just be patient. If your food processor appears to be overheating, stop the machine and allow it to cool before continuing. Throughout the blending process, stop the machine and scrape down the sides using a spatula.
  • The peanuts will process through different stages. 1) finely chopped, 2) large sticky chunks, 3) a thick paste, and finally 4) smooth glistening butter (you should see a shine from the oils, if not, keep blending!).
  • Once the butter is smooth, add the chunky nuts and pulse a few times to incorporate.
  • Transfer the peanut butter to an airtight container and store in the refrigerator for up to a month. If oil separation occurs, simply stir until smooth.

Interested in some other recipes? Check these out.

Australian & New Zealand Pavlova

French Macarons 3 WaysFrench Macarons

New Zealand Kiwi Quick Bread

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Australian & New Zealand Pavlova: The PERFECT Dessert

Summertime Version of the Australian & New Zealand Pavlova
Summertime Version of the Australian & New Zealand Pavlova

Aside from ice cream, I can’t imagine a more perfect summertime dessert than a Pavlova. It’s cool, fresh, light, and sweet…the Down Under version of a traditional American strawberry shortcake. The primary difference is in the cake. If looking for a new refreshing treat, you can’t go wrong with this Australian and New Zealand Pavlova recipe. It has become my new favorite summertime sweet. But honestly, it would be great for any season depending on the whipped topping additions and fruit!

What does a Pavlova taste like?

Close your eyes (well, leave one eye open as you read 😉 ) and imagine… sweet, fresh summer fruit on top of a light, puffy, sweetened whipped cream over la pièce de résistance… an encrusted cloud of sweet, soft, marshmallow-y meringue. A beautiful, tasty, elegant dessert fit for royalty but cheap and easy enough for the rest of us.

Who Created this Fantastic Food Invention?

This dessert is loved by so many that it has become a food of contention between Australia and New Zealand. If the two countries were to ever go to war against each other, it would be over this cake. Each country has its own story describing the cake’s origin. BOTH claim to be its originator. However, there is evidence of recipes that a meringue cake like the Pavolva was baked and eaten from Europe to America long before the Down Under folks made it famous. But honestly, who cares… the dessert exists and we love our Down Under friends for it. “Down Under Pavlova”… THAT should be its name.

Pavlova was an Actual Person!

Russian Ballerina Anna Pavlova
Russian Ballerina Anna Pavlova

The name Pavlova isn’t as contentious. This dessert was named Pavlova in honor of famous Russian Ballerina Anna Pavlova who visited Down Under during the early 20th century. As the simplest of all the stories go, the meringue cake layer was so light and airy that it resembled Pavlova’s tutu along with her grace and ethereal movements on stage. We don’t really know if the tutu inspired the cake, or if after the cake was created, someone immediately thought of Pavlova’s tutu since she was world renowned at the time. Regardless, it’s clear they resembled each other.

Meringue that looks like a tutu? It’s got to be difficult to make, right?

Anna Pavlova's Tutu Inspiration for Pavlova
Anna Pavlova’s Tutu Inspiration for Pavlova

NOPE! This meringue cake is actually very easy to make. However, beating the egg whites just right along with the baking temperature and having patience are the key elements in making or breaking this cake. After lots of trial-and-error recipe modifications, I’m sharing with you a recipe with tips that work best for me as a homebaker.

Ingredients

Pavlova Meringue Ingredients

The ingredients for this recipe are quite simple, a few more for the meringue layer than an authentic French macaron recipe, but still very few.

Pavlova meringue layer: eggs, superfine granulated sugar, cornstarch, white vinegar, vanilla, and salt
Pavlova meringue layer: eggs, superfine granulated sugar, cornstarch, white vinegar, vanilla, and salt

Pavlova Topping Ingredients

For the toppings you’ll need, heavy whipping cream, powdered sugar, vanilla, and any preferred fresh fruit like strawberries, kiwis, and blueberries. Given the season, I’m using fresh strawberries, blueberries, and kiwi. Kiwi, of course, is an homage to Australia and New Zealand, but you could use any fruit that is in season depending on the time of year you make this. See my notes at the end of the recipe of seasonal options. Passion fruit, though difficult to find in many places, is a favorite Down Under.

Pavlova Toppings: heavy whipping cream, powdered sugar, vanilla, and any preferred fresh fruit like strawberries, kiwis, and blueberries
Pavlova Toppings: heavy whipping cream, powdered sugar, vanilla, and any preferred fresh fruit like strawberries, kiwis, and blueberries

A Little Pavlova Prep

At least 30 minutes up to the night before you want to make your meringue, separate the egg whites from the yolks; they are much easier to separate while cold. You’ll need 4 large egg whites which should weigh around 130 grams. Leave the whites in a covered, clean glass bowl on the counter until you’re ready to use them. Refrigerate the yolks to use in another recipe.

Bring the egg whites to room temperature for making the Pavlova meringue
Bring the egg whites to room temperature for making the Pavlova meringue

Why room temperature egg whites?

TIP: Room temperature egg whites dissolve the sugar more quickly and whip up more easily due to looser/more relaxed proteins. Whereas cold egg whites have tighter proteins causing the eggs to take longer to whip, but the meringue will hold its shape longer. An acidic ingredient like vinegar, lemon juice, or cream of tartar aid in the whipping, if the eggs are too warm or aged. I find room temperature egg whites work great in this recipe.

Preheat and Prepare the Oven

Since this recipe comes together quickly, preheat your oven to 235˚F/ 113˚C before you begin whipping the eggs. Place a rack in the lower, third position of your oven. I have made many Pavlovas at a variety of different baking temperatures and have settled on 235˚F/ 113˚C. That temperature for me produces a very light, colored exterior while still crunchy along with a soft, yet completely baked marshmallow-y center. Some recipes encourage baking at a higher temperature that will often cause lots of cracking and caramelization on the crust. I find the lighter crust a prettier option.

Prepare oven with a rack on lower third rack
Prepare oven with a rack on lower third rack

Prepare the Pan

Pavlovas are known to have a circular shape. What works best for me is marked parchment paper on a round cookie sheet. You could also use foil, but I prefer the paper. If using paper, draw a 9-inch in diameter circle using a pencil for your Pavlova outline. I just used a 9-inch round bowl as my guide. Turn the paper upside down with the pencil mark against a baking sheet to prevent any lead from absorbing into your food.

Round bowl used to draw a 9-inch circle in pencil on parchment paper for the Pavlova shape
Round bowl used to draw a 9-inch circle in pencil on parchment paper for the Pavlova shape

Why 9-inch Pavlova Circle Works?

TIP: Some recipes online suggest drawing a 7- or 8-inch circle. I tried the 8-inch circle and found that my Pavlova didn’t bake all the way through. I didn’t want to raise the temperature, because I didn’t want extra cracks or a brown exterior. So, a 9-inch circle worked just right for me.

Pavlova Egg White Whipping Time!

Since whipping the eggs is a crucial step in this recipe, we need to get them right. I find that a stand mixer is the easiest, quickest way to whip up my eggs; however, a hand mixer will work, too. You’ll need a clean glass or metal bowl. Use the whisk attachment and whisk the egg whites until soft peaks form; I find medium speed #4 on my KitchenAid mixer does the job. Gradually, add 214 grams sugar which is ~ 1 cup. Add 1 tbsp at time in ~30 second intervals until all is added. Continue to whisk until the sugar has dissolved. You can check by rubbing the mixture between your fingers. If the mixture is grainy, the sugar hasn’t dissolved.

  • Add room temp egg whites to clean bowl
  • Whip until soft peaks
  • Add sugar 1 tbsp at a time
  • Sugar dissolved? Check for graininess b/t fingers

Egg White to Sugar Ratio Matters in Making a Successful Pavlova!

TIP: There is an appropriate egg white to sugar ratio in making a successful Pavlova. For every egg white (~32.5 grams), you should use 1.65 times (~53.6 grams) of sugar. For this recipe, I actually weighed my eggs every time I made it. Each time the 4 eggs weighed in between 129-132 grams, thus I always added 214-215 grams of sugar. In a more simplified manner, add 1/4 cup sugar to every one egg you use. I’ve not had any issues with the sugar not dissolving completely. If you do, you might use less sugar.

Why SUPERFINE Granulated Sugar in a Pavlova?

TIP: Superfine sugar dissolves more easily than larger granules of regular granulated sugar. It might be difficult to get regular sugar to dissolve during the whipping process thus producing a grainy, heavier meringue.

Sugar, in general, stabilizes the eggs, gives them the pretty shine after they’ve whipped, and creates the crunchy (and caramelized, if you want) exterior needed to hold the toppings.

Whipping in the Pavlova Ingredients

Once the sugar has almost dissolved and the peaks begin to stiffen, it’s time to add the rest. You know this when you lift the whisk and the mixture on the whisk connects to the mixture in the bowl. At this point, with the machine still whipping the eggs, add 1 tsp of vinegar slowly. Then, add ¼ tsp of SIFTED salt slowly while whipping. Soon after, add 1 tsp of vanilla a few drops at a time until all is well combined.

  • vinegar
  • salt
  • vanilla

Why Add Vinegar to Whipping Egg Whites in a Pavlova?

TIP: The acid in vinegar (or any acid like cream of tartar or lemon juice) stabilizes the egg whites by denaturing them. The acid neutralize the alkaline found in old/aged eggs. Ultimately, the acid helps the egg whites reach desired fullness and stiffness while preventing overbeating.

What’s the Purpose of Salt & Vanilla in a Pavlova?

TIP: All for flavoring! They neither enhance the shape nor texture. Although, they should be added once the egg whites are whipped. Salt, if too much, can prevent the egg proteins from bonding that create the whipped foam. Both of these ingredients are technically optional and can be eliminated.

Final Ingredient Addition to Our Pavlova

Continue whisking until the mixture is shiny and has stiff peaks. Slowly add 1 tbsp of SIFTED cornstarch. You can whisk between medium and high speed (#6-#8) on a KitchenAid mixer only enough for the cornstarch to disperse throughout the mixture. The mixture is ready when it can hold its shape and the peaks stand up without floppy tips.

  • beginnings of stiff peaks
  • cornstarch
  • stiff peaks
  • 3 ways to know mixture is ready: stiff peaks, mass in whisk (no oozing), & knife cut through

What’s the Purpose of Cornstarch in a Pavlova?

TIP: Cornstarch helps to decrease the moisture that causes weeping meringues. It also tenderizes the egg whites creating a soft and chewy marshmallow center.

3 Ways to Determine WHEN You’ve Whipped ENOUGH?

  • Stiff peaks: when you lift the whisk, you should see peaks of meringue standing straight up in the bowl. If they curl at all at the top, continue to whip; this refers to soft peaks.
  • Mass in whisk: when you lift the whisk, you should have a large whipped mass stuck in the whisk. If the mass oozes back down into the bowl, the mixture is not ready.
  • Knife cut though: when you take a knife and it cuts clean through the mixture without the mixture closing up, the mixture is ready.

Transferring & Shaping the Pavlova Meringue

Scoop the meringue in the circle on parchment paper. Remember to place the parchment paper pencil-side down against the pan. Spread the meringue to fill the circle. The outer edge of the meringue should be 2 1/2- 3 inches tall with a shallow well in the center to hold the toppings. I don’t see the need for a well, but you could make one if you want.

  • Scoop out the meringue
  • Shape it into a circle with edges

For a decorative meringue with definitive edges, use the back of a spoon and make upward motions to form decorative, straight streaks up the side of the meringue. You can also scoop half of the mixture in the circle, and pipe the other half into swirls on the outer edges.

  • Use a spoon to create a definitive edge
  • Smooth out the peaks at the top to prevent air pockets

Pavlova Baking Time!

Place the baking sheet on the rack in the lower third position of the oven. Bake for 2 hours. Do NOT open the oven even once!! If you do, you run the chance of your Pavlova cracking due to sudden temperature changes.

  • Pavlova ready for the oven
  • Bake on rack in lower 1/3 position for 2 hours

How NOT to get Pavlova Cracks and Weeping

Once the 2-hour timer has beeped, turn off the oven. DO NOT OPEN IT! Turn on the oven light (to help the temperature decrease even slower) and leave the Pavlova untouched in the oven overnight.

If you open the oven door, the temperature will change too rapidly for your fragile Pavlova. Thus, you chance the Pavlova cracking (a lot) and you’re likely to get some weeping, too.

Having said that, if you absolutely have to check, the internal marshmallow should reach 175˚F/80˚C for it to be completely baked. You could use a thermometer and stick it in the center to check the temp (the hole left from the thermometer will be covered with whipped cream).

Day 2: Pavlova is Ready to Exit the Oven!

Notice how much the Pavlova resembles its unbaked version, just prior to going into the oven. The low and slow bake created a crusty exterior and chewy, marshmallow-y interior. Use a spatula to carefully remove the Pavlova from the parchment paper.

  • Perfect Pavlova! It's shiny, no cracks, and looks just like it did when it went into the oven
    Perfect Pavlova! It’s shiny, barely any cracks, and looks just like it did when it went into the oven
  • Carefully remove Pavlova with a spatula
  • A nicely baked, crusty bottom! Place on a pretty serving plate.

What if You Have too Many Cracks?

TIP: If you’re unhappy with your cracks, try baking at a lower temperature. Oven temperatures vary and yours may not bake at the same temp as mine, so you may need to adjust the temperature at which you bake. An $8 oven thermometer might be a good investment if you have difficulty with your Pavlova baking.

Peel & Cut Fruit Then Prepare the Pavlova Whipping Cream

Given the season, I’m using fresh strawberries, blueberries, and kiwi. Kiwi, of course, is an homage to Australia and New Zealand, but you could use any fruit that is in season depending on the time of year you make this. Passion fruit, though difficult to find in many places, is a favorite Down Under topping for this dessert.

Peel and slice the kiwi and quarter the strawberries. Set the fruit aside and whip the cream.

How to Make Whipping Cream

In a clean bowl of a stand mixer with the whisk attachment, add 1 cup of heavy whipping cream and whip on low-medium speed (#4) until frothy. You could also just use a hand mixer. Slowly add ¼ cup of sifted powdered sugar and whip until soft peaks form (they’ll have a soft curl at the peak tip). Whisk in vanilla until well combined. Cream is ready!

Adding the Final Pavlova Touches!

Spoon the whipped cream on top of the meringue (in the well, if you made one). Arrange the fruit on top to your liking. You could, of course, add a squeeze of lemon for freshness and sprinkle on a little powdered or sanding sugar for some sparkle. Why not sift on some dried powdered fruit like powdered raspberries or strawberries for additional color or to hide your cracks.😉

  • Top w/ whipped cream
  • Arrange your preferred fruit
  • Final product. Notice my little crack.

How Should You Store the Pavlova?

Once you top the Pavlova, it is best eaten on the day it’s made. The cream and fruit will begin to soften the meringue layer immediately. You can really only store it in the fridge for up to one day. So, eat it quickly!

Can You Make it Ahead of Time?

Yes & No. If you want to make the Pavlova for a party or serve your dinner guests, make the Pavlova meringue up to a couple of days before your event. Cut your fruit and whip the cream on the morning of the event. Then, just before dessert time, top the Pavlova with the cream and fruit… serve & enjoy!!

Pavlova Reminder

Keep in mind that when you cut into the Pavlova, it will immediately crack all around and begin to sink from the weight of the cream and fruit. Let your guests see it before you cut into it!

  • Pavlova starting to sink
  • Notice additional cracks & marshmallow interior

Final Thoughts on the Pavlova

Pavlovas can be made all year. In fact, they are commonly eaten during the holidays in Australia and New Zealand. Add cranberries to the top during the holidays. Mix some holiday spiced pumpkin into the whipped cream and top with apples. Why not add ice cream in place of the whipped cream layer? Use your imagination.

Baker’s Perspective

I LOVED making this dessert for multiple reasons.

  • it can be made easily in 30 minutes,
  • make it ahead of time, (at least each element and top just before eating it),
  • you can put it in the oven and forget about it,
  • once baked, turn off the oven, leave it alone, and forget about it,
  • it’s beautiful to look at and worthy enough to be served to any guest,
  • it only makes 4-6 servings, so you can eat it quickly,
  • it uses so few ingredients, you can make it almost anytime,
  • make this anytime of year for any event; simply adjust the flavor additions and toppings.

Taster’s Perspective

I (and Scott) LOVED eating this dessert for multiple reasons. I will definitely be making this again… particularly for guests! I can’t wait to try different variations and play with the flavor combinations.

  • it’s gluten free,
  • talk about a cool, refreshing, sweet dessert,
  • it satisfies sugar cravings with a nice fruit addition,
  • while it tastes incredibly indulgent, it’s light enough that you don’t feel bad (or too guilty) after eating it,
  • it’s versatility is pretty amazing… add chocolate shavings to the top; whip a little nut butter or Nutella into the whipping cream; replace the cream with ice cream, etc.

If you’re looking for a light, sweet treat, give this one a try. It’s easy to make; it just takes a little patience before you can eat it. But once you do, you can eat it ALL!

If you would like to see step-by-step visuals of each step, check out my YouTube video entitled, “Australian & New Zealand Pavlova: The PERFECT Dessert for Any Season“.
Pavlova
Print Recipe

Australian & New Zealand Pavlova

I can’t imagine a more perfect dessert for the summertime season than a Pavlova. It’s cool, fresh, light, and sweet. I describe it as the Down Under version of a traditional American strawberry shortcake. Sweet, fresh summer fruit on top of a light, puffy, sweetened whipped cream over an encrusted cloud of sweet, soft, marshmallow-y meringue. A beautiful, tasty, elegant dessert fit for royalty but cheap and easy enough for the rest of us. I can't imagine anyone not liking this cake. It's gluten free, too! Adjust the ingredients to fit ANY season!
Prep Time30 minutes
Cook Time2 hours
Resting Time1 day
Total Time1 day 2 hours 30 minutes
Course: Dessert
Cuisine: Australia & New Zealand

Ingredients

Meringue Cake Ingredients

  • 4 egg whites (130 grams) at room temperature
  • 1 cup superfine granulated sugar (214 grams) 1.65 times weight of egg whites = ~1 cup for 4 egg whites (but you can verify using a scale)
  • 1 tbsp cornstarch sifted
  • 1 tsp white vinegar
  • 1 tsp vanilla
  • ¼ tsp salt sifted

Toppings

  • 1 cup heavy whipping cream cold
  • ¼ cup powdered sugar sifted
  • ½ tsp vanilla
  • 1 cup sliced or diced fruit depending on season. See notes below. summertime = kiwi, strawberries, and blueberries; fall = apples with cinnamon sugar; winter = cranberries and pomegranate seeds; spring = apricots and strawberries
  • 1 tbsp sanding sugar, powdered sugar, or dried powdered fruit like raspberry or strawberry optional

Instructions

  • Separate the egg whites from the yolks (while cold, easier to separate) at least 30 minutes to the night before using them in the recipe. Leave the whites in a covered, clean glass bowl on the counter until ready to use. Save the yolks to use in another recipe.
  • Preheat the oven to 235˚F/ 113˚C.
  • On a sheet of parchment paper, draw an 9-inch diameter circle using a pencil for your pavlova outline. Turn the paper upside down with the pencil mark against a baking sheet large enough for the circle.
  • In a clean glass or metal stand mixer bowl with whisk attachment, whisk the egg whites until soft peaks form (medium speed #4 on KitchenAid mixer). Gradually add sugar, 1 tbsp at time in ~30 second intervals until all is added. Continue to whisk until the sugar has dissolved (check by rubbing mixture between fingers, if grainy, keep whisking).
  • Once the sugar has almost dissolved and the peaks begin to stiffen (when you lift the whisk, the mixture on the whisk should connect to the bowl mixture), add vinegar slowly while whisking. Slowly add the salt. Then, add in the vanilla a few drops at a time.
  • Continue whisking until the mixture is shiny and has stiff peaks (the mixture should remain in the whisk and not ooze down). Slowly add sifted cornstarch. You can whisk between medium and high speed (#6-#8 on a KitchenAid mixer). The mixture should hold its shape if mounded and the peaks should stand up without any flopping over.
  • Scoop the meringue in the circle on parchment paper. Spread the meringue to fill the circle. The outer edge of the meringue should be 2 1/2-3 inches tall with a very shallow well in the center to hold the toppings. For a decorative meringue, use the back of a spoon and make upward motions to form decorative sides on the edges. Smooth the top of the peaks into the meringue. You can also scoop half of the mixture on the circle and pipe the other half on the outer edges for that decorative look.
  • Bake for 2 hours. Turn off the oven and turn on the oven light. Leave the Pavlova untouched in the oven without opening the oven door and let it stay there overnight.
  • I don’t recommend opening the oven at all, but if you absolutely have to check, the internal marshmallow should reach 175˚F/80˚C for it to be completely baked. You could use a thermometer and stick it in the center to check the temp (the hole left from the thermometer will be covered with whipped cream and fruit).
  • When ready to serve, whip the cream in a stand mixer on speed #4 until frothy. Slowly add the sifted powdered sugar and whisk until soft peaks form (they’ll have a soft curl at the peak). Whisk in vanilla until well combined. Spoon the whipped cream on top of the meringue. Top with sliced or diced fresh fruit.
  • Serve immediately or store in the fridge for up to one day. It’s best eaten immediately on the day it’s made as the top begins to sink and crack from the weight of the cream and fruit.

Video

Notes

* Consider adding chocolate shavings to the top
*Passion fruit traditionally tops the Pavlova in Australia & New Zealand but difficult to find in the US.
*During the summer, consider adding ice cream instead of whipped topping and add kiwi, any berries, and bananas.
*During the fall, add spiced pumpkin to the whipped cream and top with apples coated with cinnamon sugar.
*During the winter, use cranberries and pomegranate seeds for the fruit topping.
During the spring, use apricots and strawberries.
Other options: Mix hazelnut spread (Nutella) or preferred nut butter into the whipped cream. Add nuts with the fruit on top.

Interested in some other sweet recipes? Check these out.

French Macarons 3 WaysFrench Macarons

New Zealand Kiwi Quick Bread (w/Gluten Free & Vegan Adaptations)

German Stollen

Italian Panettone

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Authentic French Macarons 3 Ways: Simple, Elegant, & Indulgent

French Macarons 3 Ways
Simple: Almond-Strawberry Macarons; Elegant: Lavender-Honey Macarons; Indulgent: Chocolate-Chocolate Ganache Macarons

France is a country with many iconic symbols. We all recognize la Tour Eiffel, l’Arc de Triomphe, et les Champs-Elysees. For us francophiles, we appreciate la Marianne (the personification of France), and le Coq (the courageous and combative sport rooster). And who doesn’t know about les baguettes et les croissants! In the early 20th century, the city of Paris acquired another iconic food symbol, les macarons. Try these French Macarons 3 Ways: Simple, Elegant, and Indulgent with lots of tips along the way.

Origin of French Macarons

We can thank Italian born Catherine de Medici for introducing macarons to France during the 16th century. However, it was Frenchman Louis Ernest Ladurée who made them famous during the late 19th century and is the basis of the modern versions we eat today. His most famous shop is located along the Champs-Elysées in Paris. If in Paris, stop in “Ladurée” and buy a few of those world-renowned macarons.

March 20th = French Macaron Day!

Of course! Why wouldn’t macarons have their own day of recognition?! If you ever find yourself in France on March 20th, pay a visit to a macaron shop. You just might be treated to a free macaron sample!

What are French Macarons?

Traditional French macarons are simple 4-ingredient almond meringue cookie sandwiches. They have a crunchy exterior with a soft marshmallow interior with all sorts of yummy goodness sandwiched in the middle. We’re talking about a puffy cloud of sweetness. A totally gluten free cookie, too. This makes me happy!

French Macarons are an Oxymoron of a Cookie!

French macarons are truly an oxymoron of a bake, at least in my opinion. We’re talking super simple ingredients, only 4 (egg whites, sugar, almond flour, and powdered sugar). Yet these seemingly easy to bake cookies are incredibly technical. You just might find yourself screaming or crying at different points in the preparation and bake. I have been close!

My French Macaron Baking Begins!

When I set out to try my hand at making French macarons, I knew I needed to do a lot of research and allow myself ample opportunities for trial and error. I modified recipes and techniques until I found what worked for me as a homebaker. I’m sharing my experience and what I learned with you in this post.

In fact, I’m sharing with you French macarons 3 ways: a simple version, an elegant version, and an indulgent version. I have really enjoyed making and eating all 3 versions as they truly fit a variety of flavor preferences and moods.

French Macaron Ingredients

Basic 4-Ingredients for Traditional French Macarons

Basic 4 Ingredients: almond flour, sugar, powdered sugar, and egg whites
Basic 4 Ingredients: almond flour, sugar, powdered sugar, and egg whites

French Macaron Making Process

The 4-ingredient authentic basic French macaron only consists of egg whites (aged work best), granulated sugar (superfine works best), superfine almond flour, and powdered sugar. The batter is meant to be very smooth, so the finer the ingredients, the better. In fact, to ensure smooth texture, I pulse the dry ingredients in a food processor and then sift them 2 different times. So far, these measures have worked very well for me.

Aged Egg Whites are Key!

Aged egg whites are the key to a great whip. So, with a minimum of 24 hours to maximum of 3 days, you need to let your egg whites hangout at room temperature covered in a glass bowl on the counter. They should not spoil.

There are several reasons why aging egg whites is so important in making macarons. First, aged whites have less water. Letting them sit a room temperature allows time for them to dehydrate. This means they will be easier to whip since moisture weighs them down preventing air from easily moving through.

Secondly, this time also allows for the proteins to relax. Relaxed proteins encourages air to be whipped around them. Thus, making it easier (and quicker) to whip to stiff peaks.

Prepping the Pans

Before beginning the mixing process, it’s time to prepare the pans. Macarons are known for their equally sized round shapes. Since I didn’t have a macaron-specific silicone mat with appropriate sized circles, I just created my own. Parchment paper is like my best friend in baking. I used a compass and pencil and drew 1 ¼-inch circles about 1-inch apart and placed the paper, pencil-side down on the a cookie sheet. I certainly didn’t want pencil lead getting into my cookies!

Parchment paper with 1 1/4-inch circles hand drawn
Parchment paper with 1 1/4-inch circles hand drawn

Prepping the French Macaron Dry Ingredients

Since macarons are such a technical bake that require accuracy, I highly recommend using a food scale. However, I have measured and provided approximations in cups in my recipe below. Once the powdered sugar and almond flour are weighed out, they need to be processed. The food processor breaks up any clumps which is necessary for a traditional smooth batter.

  • 50 grams (~1/2 cup) almond flour and 125 grams (~1 cup) powdered sugar
  • Mini food processor works just fine!
Weighing and processing dry ingredients

Once processed, the mixture needs to be sifted. The mixture is thick and will take a few minutes to sift it down. I like using a rubber spatula to press the mixture against the mesh to help it pass through. Discard any course mixture left over. Again, this is a crucial step for that silky smooth batter.

  • Sifting with the help of a rubber spatula.
  • Almond flour granules too large for mixture. Discard!

Whipping the Room Temperature Egg Whites

Time to whip the egg whites. I find a stand mixer very useful here, but you could also use a hand mixer. Ensure all your utensils and bowl are very clean as any oil or moisture will impede the whipping. Whisk the egg whites using the whisk attachment on medium speed (level 4) until frothy. Increase the speed to medium high (levels 6-8) and gradually add in the sugar (50 grams ~ 1/4 cup) until stiff, glossy peaks form ( ~ 5 minutes). There will be a large ball of cream stuck in the whisk and doesn’t ooze down.

  • Gradually add sugar to froth
  • All sugar added, still too runny
  • Soft peaks
  • Stiff peaks and egg white mass holding in whisk. Eggs are WHIPPED!

Add Dry Ingredients & Fold

I prefer to fold in a different bowl, but you could fold the dry ingredients in your stand mixer bowl. Regardless, it’s time to sift a second time the almond-sugar mixture and carefully fold it into the egg whites with a rubber spatula. I have found folding 40 times (yes, you must count!) in a figure 8 pattern provides a good mix before adding extracts and food coloring.

  • 2nd sifting of dry ingredients
  • Figure 8 folding 40 times
  • After 40 folds

Add Optional Extracts & Food Coloring

SIMPLE Version: Almond-Strawberry Macarons

SIMPLE: Almond-Strawberry Macarons

Ingredients Specific to Almond-Strawberry Macarons

The 4 ingredients plus almond extract, red food coloring, and strawberry jam
The 4 ingredients plus almond extract, red food coloring, and strawberry jam

For this version, we’re going to add ¼ tsp of almond extract and a good squeeze of red gel (or powdered) food coloring (moisture is the enemy of macarons!). For a simpler version, forego the extract and coloring and just continue to fold. Once the extracts and food coloring are added, fold an additional 25-35 times until the batter is smooth and falls off the spatula in a thin flat ribbon (like oozing lava). If not, fold a little more. Careful not to overfold or you’ll end up with runny cookies. A good mix will require a total of 65-75 folds.

  • Good squeeze of red gel food coloring
  • Folding another 25-35 times
  • Continuous ribbon flowing like lava

To test the batter, let the batter ooze off the spatula and wait for about 20 seconds to see if the batter flattens out a bit on its own and oozes back into the batter. You could also drop a small amount on a plate and if the peaks retreat into the batter within 10 seconds, it’s ready. If not, keep folding. Do not overmix.

  • Ribbon sitting on top
  • Ribbon oozing back into the batter… READY!

Piping Time!

Transfer the batter to a pastry bag fitted with a ⅜- or ½-inch tip. If you don’t have a pastry bag, like me, place a bottom corner of a zip-topped, gallon-sized bag in a drinking glass. Fold the top half of the bag over the exterior of the glass. Scoop all the batter in the bag.

  • Bag tip at bottom of glass
  • Top half of bag fold down
  • Scoop all batter in the bag

Once the batter is in the bag, remove the bag from the glass and cut off the tip (straight across, no angle). You can place a small dot of macaron batter in each corner of a baking sheet to secure the parchment paper to the baking sheet. Pipe batter into 1¼-inch rounds, swirling the tip off to the side to create a flatter top. Repeat, spacing cookies at least 1-inch apart, until sheets are full. This recipe will likely require 2 cooking sheets.

  • Pans are ready; snip off bag tip
  • Pipe in center and swirl off the tip
Notice the parchment paper is face down and you can still see the circles

Tap Out the Air Bubbles & Dry

IMPORTANT: Tap the sheets against the counter loudly multiple times to remove air bubbles.

Let the cookies sit at room temperature until the tops are no longer sticky to the touch (~15 minutes- 1 hour depending on humidity). They should look dry and matte. Humidity is your worst enemy in this step. Drying out the cookies is important in getting the fuzzy feet (les pieds) on these macarons. So, set them aside and check them about every 15 minutes.

  • Tap or bang (in my case)
  • Allow time to dry
  • All dry; not sticky

Prepare the Oven & Double Pan the Cookies

Place an oven rack in the lower third position of the oven and preheat it to 350°F/177˚C. We only bake one pan of cookies at a time. Once the oven has preheated, double pan the cookie sheet to prevent the bottoms of the cookies from getting too hot. Drop the oven temperature down to 325˚F/163˚C. Place the cookies in the oven and set the timer for 7 minutes. You should start to see the “foot” (pied) at about 5 minutes.

  • Place rack in lower third position
  • Preheat
  • Double pan cookies
  • Drop oven temp
  • Place 1 pan in the oven
  • Set timer

Continue Baking & Check for Doneness

Once the first 7 minutes are up, drop the temperature to 300°F/149˚C. Rotate the pan and bake for another 6-11 minutes for a total of 13-18 minutes. The cookies are done when you gently touch the feet and they are dry. If the feet are sticky or they slightly shift away from the tops, then they need more time. Just add another minute and continue to do so until they are a solid unit.

  • Drop oven temp
  • Rotate cookies
  • Set timer
  • Cookies are done when the tops and feet are a solid unit… no shifting or a moving around!

Cool Completely & Carefully Remove Cookies from Pan

Remove the baking sheet from the oven and set aside to cool for a few minutes. Transfer the entire sheet of parchment paper with cookies on a wire rack to cool completely. This will be necessary to use both cookie sheets for the next batch. Gently peel the cookies from the parchment paper. If the macarons seem a little wet, place them back in the oven with the door open to dry out for a few minutes. The macarons are not done if they are sticking to the parchment paper. There will likely be a little tackiness between the cookies and the paper, if so, use a sharp knife and slide it between the two. The cookies should release.

  • Remove to wire rack
  • When cooled, carefully remove cookies using knife, if needed
  • Notice no sticking!

Subsequent Pans

After removing a pan, raise the temperature back to 350°F /177˚C until it’s preheated again to that mark. Before adding the next pan, drop the temperature down to 325˚F /163˚C and repeat above steps dropping the temperature again to 300°F /149˚C at 7 minutes and baking for an additional 6 minutes or until done.

French Macaron Sandwich Time!

Spoon or pipe filling onto the flat side of one cookie and top with another. Gently twist so that the filling spreads to the edges. You can taste them immediately, BUT they should be transferred to an airtight container or wrapped with plastic and refrigerated at least 24 hours to allow them to soften before eating. Store them up to 5 days in the fridge or freeze 4-5 months for longer storage. Thaw for 30 minutes on the counter prior to eating them from the freezer.

  • Spoon on 1 tsp jam
  • Lightly twist on top
  • Sandwich made!
  • Store covered in fridge overnight to soften.

ELEGANT Version: Lavender-Honey Macarons

Elegant: Lavender-Honey Macarons

Ingredients Specific to Lavender-Honey Macarons

The 4 ingredients plus almond extract, red & blue gel food coloring, mascarpone cheese, honey, and dried lavender

For this version, follow the above steps to the “Add Optional Extracts & Food Coloring”. After 40 folds of the egg whites and almond/powdered sugar mixture, add almond extract and equal parts blue and red food coloring. Then, continue to fold another 25-35 times until reaching the ribbon stage that seeps back into the batter.

  • 1/4 tsp almond extract & equal parts red & blue coloring
  • 25-35 final folds
  • Batter seeps back into itself

Follow the piping and baking directions for the Almond-Strawberry Macarons through cooling.

Baked Lavender-Honey Macarons with gorgeous feet!
Baked Lavender-Honey Macarons with gorgeous feet!

Make the Lavender-Honey Filling

This is a quick and easy filling. You simply stir 3/4 cup mascarpone cheese, 2 tbsp honey, and 1 tsp ground dried lavender (food grade). If your lavender is in buds, you just need to grind them. I used a small mortar and pestle; it was very easy and quick.

TIP: Spray both your measuring cup and tablespoon with cooking spray before adding your cheese and honey. The spray will help release the sticky and creamy ingredients leaving little behind stuck on your utensils.

  • Mascarpone cheese, honey, and lavender
  • Quickly stirred together and DONE

Lavender-Honey Macaron Sandwich Time!

  • Spoon on lavender cream
  • Twist on top
  • Cover & place in fridge overnight

INDULGENT Version: Chocolate-Chocolate Ganache Macarons

Indulgent: Chocolate-Chocolate Ganache Macarons
Indulgent: Chocolate-Chocolate Ganache Macarons

Ingredients Specific to Chocolate-Chocolate Ganache Macarons

The 4 ingredients plus cocoa powder, vanilla extract, whipping cream, butter, & chocolate chips
The 4 ingredients plus cocoa powder, vanilla extract, whipping cream, butter, & chocolate chips

For this version, follow the above steps for making the simple version with a few changes. When combining the powdered sugar and almond flour, you’ll substitute some of the almond flour with cocoa powder (1/3 to be exact). Continue following the recipe directions. After 40 folds of the egg whites and cocoa/almond/powdered sugar mixture, add vanilla extract. Then, continue to fold another 25-35 times until reaching the ribbon stage that seeps back into the batter.

  • Pulsing all dry ingredients
  • 2nd sifting of dry ingredients
  • Beginning the 40 folds
  • Adding vanilla after 40 folds
  • Batter seeps back into itself
Making the Chocolate Macaron Cookie

Follow the piping and baking directions for the Almond-Strawberry Macarons through cooling.

Baked Chocolate-Chocolate Ganache Macarons with gorgeous feet and smooth tops!
Baked Chocolate-Chocolate Ganache Macarons with gorgeous feet and smooth tops!

Make the Chocolate Ganache Filling

This filling requires 4 ingredients to include whipping cream, chocolate chips, sugar, and butter. Measure out 4 oz (3/4 cup) of room temperature chocolate chips. Heat up 1/2 cup of whipping cream to just under boiling. Pour the heated cream over the chocolate and let it sit for a couple of minutes. Then, add 1 tablespoon each sugar and butter. Whisk the ingredients until smooth. Place in the fridge for 30 minutes to firm. Then, use a hand mixer and whip up the ganache to a creamy frosting stage.

  • Heated cream over chocolate
  • Add sugar & butter
  • Whisk
  • Ganache made!
  • Set up after 30 min in fridge
  • Whip to a frosting
  • Frosting done!
Preparing the Chocolate-Chocolate Ganache Filling

Chocolate-Chocolate Ganache Macaron Sandwich Time!

  • Spoon or pipe on ganache
  • Sandwich with another cookie
  • Place in covered container in fridge overnight to soften

Final Thoughts of French Macarons

When I set out to learn how to make macarons, I had no idea they would be as technical as they were. I feel very comfortable and confident in making them now, but I honestly have to say, these were the most technical bake I have ever had (that includes making French baguettes!!) There are so many critical steps in making macarons that if one step is amiss, the whole batch is off. Granted, I’m sure even with mistakes, the cookies would still taste great. However, my goal is to produce successful bakes. If not, I go back to the drawing board.

Baker’s Perspective of French Macarons

I absolutely loved figuring out all the tips and techniques required to producing a successful macaron. In the beginning, the trickiest elements for me were getting the smooth tops after baking. This meant I needed to fold more.

The other tricky part was baking a the right temperature to prevent the cookies from sticking to the paper. I had to make multiple adjustments for this. I’m sure a different oven would require a different baking temperature and time. In fact, the environment is probably the biggest factor in the success or failure of macaron baking. It is advisable to never make macarons on humid days!

I hope what I’ve learned will help you if you choose to make macarons in the future. If you are interested in more tips on making these cookies, check out my YouTube video.

Taster’s Perspective of French Macarons

I was very excited to be able to taste this bake. Scott still ate his share of cookies, though. We both really enjoyed the flavors of each version. We both loved the crunchy exterior followed by a soft, marshmallow interior with a rich, sweet filling sandwiched in the middle. The combined textures and flavors are a party in the mouth!

Simple: Almond-Strawberry Macarons- Scott thought the strawberry filling was a little overpowering for the almond flavored cookie. I actually thought they complimented each other well. You could certainly cut back on the almond extract and/or the strawberry filling if either one is a little too strong. They were a very visually appealing cookie- pink cookie with red filling. They are also pretty with the natural, cream color cookie without food coloring.

Elegant: Lavender-Honey Macarons- These reminded me so much of my time in the Provence region of France. Lavender fields are everywhere and the scent is intoxicating if visiting this area during June and July when lavender is at its peak. For me, this was a nostalgic cookie. The floral lavender and almond extract complimented each other well. The mascarpone cheese cut the sweetness and added a bit of tang. This is a well-rounded, sophisticated cookie. If you like a little elegance in your life, you gotta try these!

Indulgent: Chocolate-Chocolate Ganache Macarons- Well… these are definitely chocolate through and through. If you like chocolate, I can’t imagine you not liking these. The chocolate flavor combined with a crunchy exterior and marshmallow interior sort of reminded me of an adult version of a s’more’s campfire treat. I imagine a crumbling of graham crackers mixed in the filling would fit that bill!

Macarons are finicking depending on the quality of ingredients and the environment. If you’re looking for a dessert food challenge, give these a try and leave a comment. They are a great dessert for anytime of year, particularly when you can adjust the flavors and colors to fit the season or holiday!

For lots of tips and step-by-step details on making these cookies, check out my YouTube video entitled “Authentic French Macarons 3 Ways: Simple, Elegant, & Indulgent- Learn Techniques & Lots of Tips!“

French Macarons 3 Ways
Print Recipe

Authentic French Macarons 3 Ways: Simple, Elegant, & Indulgent

This traditional 4-ingredient basic macaron recipe includes all the bells and whistles for much more. Try the simple Almond-Strawberry version, the elegant Lavender-Honey version, or the indulgent Chocolate-Chocolate Ganache version. A beautiful, sophisticated cookie with flavors for everyone! Check out my many tips for making these fantastic meringue-based light sandwich cookies crispy on the outside and soft, chewy, marshmallowy on the inside. They are gluten free, too!
Prep Time30 minutes
Cook Time30 minutes
Resting Time (15 minutes- 1 hour)1 hour
Total Time2 hours
Course: Dessert
Cuisine: French
Keyword: french macarons, lavender macarons, chocolate macarons, strawberry macarons, french cookies, almond cookies
Servings: 16 sandwich cookies

Ingredients

Macaron Ingredients:

  • 2 large egg whites at room temperature aged overnight – 3 days
  • 50 grams (¼ cup) granulated sugar
  • 2-3 drops gel food coloring (gel or powder work best) add more to reach desired color (optional)
  • ½ tsp vanilla or ¼ tsp almond extract optional
  • 50 grams (½ cup) superfine almond flour from blanched almonds & sifted
  • 125 grams (1 cup) powdered sugar

For the Chocolate Meringue Version:

  • Substitute a third of the almond flour with cocoa powder measure out 34 grams of almond flour and 17 grams of cocoa powder

Optional Fillings:

  • jam, buttercream, nut butter, or chocolate ganache (See ideas & recipes below)

Instructions

Day Before Baking Day

  • Separate the egg whites from the yolks the night before (up to 3 days ahead of time) and leave the whites in a covered, clean glass bowl on the counter.

Baking Day

  • Prepare 2 sheets of parchment paper, if not using already marked silicone mats. Draw 1¼ inch circles ~ 1inch apart on the paper. Place each parchment paper marked-side down on separate baking sheets.
  • Use a scale and weigh out powdered sugar and almond flour. Pulse both in a food processor until well combined. Sift the mixture using a rubber spatula to press against the mixture to help it pass through. Discard any course mixture left over.
  • In the clean bowl of a stand mixer (or use a hand mixer), whisk the egg whites using the whisk attachment on medium speed (level 4, of a stand mixer) until frothy. Increase the speed to medium high (levels 6-8) and gradually add in the sugar until stiff, glossy peaks form. This will take ~ 5 minutes.
  • At this point, you can divide the recipe for 2 different flavors. If so, divide the mixture into 2 separate bowls and halve the rest of the ingredients continuing to follow the recipe as directed below.
  • Sift in the almond-sugar mixture and carefully fold 40 times (yes, you should count) the mixture into the egg whites. Each fold should resemble a figure 8 pattern cutting through the middle with each fold using a rubber spatula. Stop after the 40th fold and add food coloring and extracts. Continue to fold another 25-35 times. A good mix will require ~65-75 folds. Fold until the batter is smooth and falls off the spatula in a thin flat ribbon (like oozing lava). If not, fold a little more.
  • To test the batter, let the batter ooze off the spatula and wait for about 20 seconds to see if the batter flattens out a bit on its own and oozes back into the batter. You could also drop a small amount on a plate and if the peaks retreat into the batter within 10 seconds, it’s ready. If not, keep folding. Do not overmix.
  • Transfer the batter to a pastry bag fitted with a ⅜- or ½-inch tip. If you don’t have a pastry bag, place a bottom corner of a zip-topped quart (for half a recipe) or gallon-sized bag (for full recipe) in a drinking glass. Scoop the batter in the bag and cut off the corner tip at the bottom of the glass where the batter should be resting. You can place a small dot of macaron batter in each corner of a baking sheet to secure the parchment paper to the baking sheet. Pipe batter into 1¼- ½ -inch rounds, swirling the tip off to the side to create a flatter top. Repeat, spacing cookies at least 1 inch apart, until sheets are full. IMPORTANT: Tap the sheets against the counter loudly to remove air bubbles. If the air bubbles are large and won't pop, lighly poke them with a sharp knife.
  • Let the cookies sit at room temperature until the tops are no longer sticky to the touch (~15 minutes- 1 hour depending on humidity). They should look dry and matte.
  • Place oven rack in the lower third position and preheat to 350°F/177˚C. Place one of the baking sheets with cookies on them in another baking sheet. A double baking sheet will prevent the cookies from getting too hot. If you only have 2 baking sheets just slide the parchment paper with one set of dried cookies out onto a counter.
  • Drop the oven temperature down to 325˚F/163˚C when you place the cookies in the oven. Bake one pan at a time. Set the timer for 7 minutes baking, then drop the temperature to 300°F/149˚C, and rotate the pan. Bake for another 6-11 minutes for a total of 13-18 minutes. After removing a pan raise temperature back to 350°F/177˚C until it is preheated to that mark. Drop the temperature back down to 325˚F/163˚C when you add the next pan. Repeat above steps dropping the temp to 300°F/149˚C and rotating the pan at 7 minutes.
  • You should start to see the “foot” (pied) about 5 minutes. The cookies are done when you gently touch the feet and they are dry. If the feet are sticky or they slightly shift away from the tops, then they need more time. Just add another minute and continue to do so until they are a solid unit.
  • Remove the baking sheet from the oven and set aside to cool for a few minutes. Transfer the entire sheet of parchment paper with cookies on a wire rack to cool completely. Gently peel the cookies from the parchment paper. If the macarons seem a little wet place them back in the oven with the door open to dry out for a few minutes. The macarons are not done if they are sticking to the parchment paper. Slide a sharp knife between the cookies and the paper if they are a little tacky as you remove them.
  • Spoon or pipe filling onto the flat side of one cookie and top with another. Gently twist the top on the filling so that it spreads to the edges. You can taste them immediately BUT they should be transferred to an airtight container or wrapped with plastic and refrigerated at least 24 hours to allow them to soften before eating. Store up to 5 days in the fridge or freeze 4-5 months for longer storage. Thaw for 30 minutes on the counter prior to eating them from the freezer.

Video

Notes

Macaron Flavor Variations:
SIMPLE
Almond-Strawberry Macarons:
White (or pink) cookie w/ red filling
Leave the batter white or after 40 folds, tint the batter pink with 2-4 drops (1 large dollop) of red gel food coloring. At the same time you add the food coloring, add ¼ tsp almond extract. Once the cookies are baked and cooled, add a teaspoon of strawberry jam or preserves to one cookie side and sandwich with another then repeat with remaining cookies (you’ll need about ½ – ¾ cup of jam).
ELEGANT
Lavender-Honey Macarons:
Purple cookie with white filling
After 40 folds, tint the batter with 2-3 drops of violet gel food coloring (OR stir equal parts of blue & red; I find 3-4 drops of each color produces a nice lavender color). At the same time you add the food coloring, add ¼ tsp almond extract or 1/2 tsp vanilla extract. For the filling, stir together, 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender. After the cookies have baked and cooled, add a teaspoon of the filling to one side of a cookie and sandwich with another then repeat with remaining cookies.
INDULGENT
Chocolate-Chocolate Ganache Macarons:
Chocolate cookie with chocolate filling
When pulsing the almond flour & powdered sugar together, substitute 17 grams of almond flour (which is 1/3 of the almond flour) with 17 grams of cocoa powder. Add 1/2 tsp vanilla to the batter after 40 folds. For the filling, heat ½ cup heavy cream to near boil (bubbly only). Pour cream over 4 oz semisweet chocolate at room temperature. Let it sit ~2 minutes until chocolate softens. Stir gently and add 1 tbsp granulated sugar and 1 tbsp butter until mixture is smooth. Refrigerate ~ 30 minutes until thickened. Beat the filling with a mixer until fluffy. Pipe or spread on flat side of one cookie and sandwich together with another then repeat with other cookies.
Additional flavors:
Rose Ganache Macarons:
Pink cookie with white filling
After 40 folds, tint the batter with 2 drops neon pink gel food coloring (or use a large dollop of red food coloring). At the same time you add the food coloring, add 1/2 tsp vanilla extract. For the filling, melt 100 grams of white chocolate over a double boiler or in the microwave (careful NOT to burn). Bring 50 grams of whipping cream to a low boil. Remove it from heat and gradually stir it into the chocolate. Stir in ½ tsp rose water. (Taste after ½ tsp rose water and add more as needed.)
Refrigerate for 30 minutes until set. Beat the filling with a mixer until fluffy. Pipe or spread on flat side of one cookie and sandwich together with another then repeat with other cookies.
 White Chocolate Ganache FILLING ONLY:
Melt 150 grams of white chocolate over a double boiler or in microwave without burning it. Slowly stir into the 250 grams of mascarpone cheese. Spread on flat side of one cookie and sandwich together with another then repeat with other cookies.

Interested in some other sweet recipes? Check these out.

New Zealand Kiwi Quick Bread (w/Gluten Free & Vegan Adaptations)

German Stollen

Italian Panettone

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