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Complementary desserts: Key lime pie and macarons

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Key lime pie recipe from Nellie & Joe’s lime juice bottle:

9″ graham cracker pie crust

14 oz. can sweetened condensed milk

3 egg yolks

1/2 c. Key lime juice

My addition: 1 fresh lime (add the juice and zest, and use slightly less of the bottled lime juice)

Combine milk, egg yolks, and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 mins. Allow to stand 10 mins before refrigerating. Top with whipped cream and garnish with lime slices.

Macarons from Knitcircus recipe, but simplified (and cream of tartar added to stabilize the meringue):

Toast 1 cup whole hazelnuts at 350 degrees for about 10-15 mins, then grind to a fine powder in the food processor. Add 1 1/4 cup powdered sugar and whirl till blended. Sift into a bowl (I don’t have a sifter, so I just rubbed it through a sieve with a spoon)

Beat 3 egg whites to stiff peaks with 1/4 cup granulated sugar and a 1/4 tsp or so of cream of tartar, adding the sugar gradually.

Lightly fold the hazelnut mixture into the egg whites. Color with food coloring, if desired.

Pipe into rounds. Let sit for 1/2 hr while you preheat the oven to 375. Bake at 375 for 10 mins. Remove and let cool.

Fill with whatever you deem appropriate.

I made a 1/2 recipe of this chocolate buttercream frosting (pretty much the best thing ever)

  • 6 tablespoons butter, softened
  • 2 2/3 cups confectioners’ sugar
  • 1/2 cup cocoa
  • 1/3 cup milk
  • 1 1/2 teaspoons vanilla
  • Beat the butter till creamy, then mix in the rest of the ingredients (the milk/vanilla a little bit at a time.) I used soy creamer instead of milk, since it was what I had on hand.

    Read more: http://www.food.com/recipe/chocolate-buttercream-frosting-44126#ixzz1FCtbYZTK

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    Written by orata

    February 27, 2011 at 7:05 pm

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