The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [351]
almond macaroons
MAKES 12
The cookies can be stored in an airtight container at room temperature for up to 5 days.
4 ounces almond paste (about 5½ tablespoons)
½ cup confectioners’ sugar, plus more for dusting
Pinch of fine salt
1 large egg white
¼ teaspoon pure vanilla extract
¼ cup sliced almonds
1. Preheat the oven to 300°F. Line a baking sheet with parchment paper, and set aside. Place the almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until the mixture looks crumbly, about 3 minutes. Add the egg white and vanilla. Continue beating until the mixture is smooth and thick, about 3 minutes more.
2. Drop 12 even tablespoons of batter about 2 inches apart on the lined baking sheet; place 2 almond slices on each mound of dough. Bake the cookies, rotating the baking sheet halfway through, until golden brown, 20 to 25 minutes. Transfer the cookies to a wire rack; let cool completely. Just before serving, lightly dust with confectioners’ sugar.
key lime bars
MAKES 16
This recipe is based on the famous Key Lime pie from Joe’s Stone Crab restaurant in Miami Beach. If you can’t find Key limes, use regular fresh lime juice. The bars will keep, wrapped in plastic, in the refrigerator for up to 3 days.
5¾ ounces graham crackers (about one-third of a 1-pound box), ground to fine crumbs in a food processor (1 cup plus 2½ tablespoons)
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1½ teaspoons finely grated lime zest (about 2 limes)
1 can (14 ounces) sweetened condensed milk
2/3 cup fresh Key lime juice (about 20 Key limes)
¼ cup heavy cream
2 Key limes, thinly sliced into half-moons, for garnish
1. Preheat the oven to 350°F. Stir together the crumbs, sugar, and butter in a small bowl. Press evenly onto the bottom of an 8-inch-square glass pan. Bake until dry and golden brown, about 10 minutes. Let cool in the pan on a wire rack. Leave the oven on.
2. Place the egg yolks and zest in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until the mixture is very thick, about 5 minutes. On medium speed, pour in the condensed milk in a steady stream, scraping down the sides of the bowl. Beat on high speed until thick, about 3 minutes. On low speed, add the lime juice; mix until just combined.
3. Pour the filling over the crust; spread evenly. Bake until just set, about 10 minutes. Let cool completely on a wire rack. Cover with plastic wrap; chill at least 4 hours or overnight.
4. When ready to serve, beat the heavy cream until stiff peaks just form. Cut dessert into 1½ × 2-inch rectangles. Garnish each bar with whipped cream and a slice of Key lime.
double chocolate brownies
MAKES 9 LARGE OR 16 SMALL SQUARES
Store brownies in an airtight container at room temperature for up to 3 days.
6 tablespoons unsalted butter, plus more for the pan
6 ounces good-quality semisweet chocolate, coarsely chopped
¼ cup unsweetened cocoa powder (not Dutch-process)
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1. Preheat the oven to 350°F. Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides. Butter the lining (excluding overhang); set the pan aside.
2. Put the butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until the butter and chocolate are melted. Let cool slightly.
3. Whisk together the flour, baking powder, and salt in a separate bowl; set aside.
4. Put the sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add the chocolate mixture; beat until combined. Add the flour mixture; beat, scraping down the sides