Father’s Day is approaching—and quickly! There’s no better way to celebrate your super man than with some lavish treats. And regardless of lockdown, we have a solution for you to be able to still make this a very special day.
- 2/3 cup sliced blanched almonds
- 1 cup confectioners’ sugar
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- Jam or other filling
- Preheat oven to 350 degrees. Place almonds in a food processor; process until it is super fine. Add confectioners’ sugar; process until combined well.
- Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
- Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
- The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
- Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
- Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
- With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
- Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
- 250 g quality milk chocolate
- 100 g unsalted butter
- 100 g hazelnut praline paste
- 100 g dark cocoa powder
- Place a bowl onto a saucepan with water, make sure the bowl is larger than the saucepan without touching the water. The water should only produce steam, not want it boiling.
- Place milk chocolate in the bowl and allow it to melt, mixing the chocolate together with the help of a spatula. It is important to ensure that your chocolate is melted but not very hot.
- Remove the bowl from the pan once the chocolate has been melted and set aside.
- Now, combine the soft butter with the hazelnut praline paste in a bowl. Mix them together until a smooth consistency, this could be done with the help of a spatula or a wooden spoon.
- Add the melted chocolate to your butter praline mixture and combine.
- Prepare a piping bag with a round nozzle.
- Pipe round dots in the size of a 10 cent piece onto the baking tray until all mixture has been used.
- Refrigerate the truffles for few hours, allowing them to set firmly.
- Place cocoa powder into a bowl, roll the truffles through the cocoa powder.