Liquorice Marzipan – my Christmas addiction

Licorice or lakrids as we say in Danish is a favorite of mine when it comes to sweets as well as alternative food spices. I use it regularly when i make my own sweets and as regular candy, my mom sends me a package once in a while, so I can build a stock.
Since I moved to Atlanta in April I haven’t really had any time to play in kitchen, but now that Christmas is around the corner, I have taken a few days out of the calendar to prepare the usual christmas cookies and candy.

I use liquorice products from Johan Bülow, a Danish entrepreneur how with an amazing drive and high quality products, and if you spent $90 or more you get free shipment world wide. However, if you don’t feel like spending that much money for a product you don’t know you can buy some cheaper liquorice powder (can be found in some middle eastern stores or online) and make the liquorice syrup your self (melt some salty liquorice in a little bit of water and wupti, you have made your own syrup).

The marzipan for this recipe is totally similar to a regular marzipan, but with half of the syrup replaced with liquorice in stead of simple syrup. So give it a try, it’s different but so delicious perfect for several Christmas treats 🙂


Ingredients (7 oz.)

3.5 oz. almonds, blanched
1 tbsp. simple syrup (find recipe below)
1 tbsp. salty liquorice syrup from Johan Bülow
1 drop almond extract
2 tsp. raw liquorice powder from Johan Bülow

Simple syrup:
9/10 cup sugar
1/3 cup corn syrup
4/10 cup water

Place all the ingredients for the simple syrup in a sauce pan and bring to a boil. Let boil for a few minutes until the sugar is dissolved and the syrup thickens a bit. It is important not to let the syrup reduce to much as it will give you trouble when you are about to make the marzipan. Transfer the hot syrup to a heat- and air tight jar. You will only need 1 tbsp. for this recipe, but you can store the syrup for next time or for other purposes.

Liquorice Marzipan 1Place the blanched almonds in a blender and blend until it turns into flour. For me it takes 45-60 seconds, but my blender is pretty tired these days. I recommend that you take a look at it after 30 seconds. You can always give it more, not less.
Transfer your almond flour to medium mixing bowl and use a finger to make a hole in the middle.
Pour simple syrup, liquorice syrup, almond extract and raw liquorice powder into the hole and use your finders to mix it all together. Keep mixing until it stops being sticky and turns into smooth and uniform mass. Before you know it, you have a perfect and really tasty liquorice marzipan. If you feel that the mixing process takes too long you can transfer the mixture to a blender/food processor and run it high speed for approximately 30 seconds. This solution is only recommended if you have a blender/food processor with a strong motor. Other wise you might end up ruining the machine.

Liquorice Marzipan 2

Wrap the marzipan in cling wrap and refrigerate for 24 hours before using it. This will allow the liquorice taste to be absorbed into the almond flour and create a beautiful sweet and salty flavor.

Liquorice Marzipan 3

Suggested use:
(1) Divide into 18 equally small pieces and roll them into ball. Cover with tempered white chocolate and drizzle with raw licorice powder and lemon zest,
(2) or these alternative liquorice wreaths from Sweet, Sour, Savory.

Liquorice Marzipan (18 of 19)

Bon Appétit friends!

Ingredients (200 g)
100 g almonds, blanched
1 tbsp. simple syrup (find recipe below)
1 tbsp. salty liquorice syrup from Johan Bülow
1 drop almond extract
2 tsp. raw liquorice powder from Johan Bülow

Simple Syrup:
225 g sugar
75 g corn syrup
100 ml water

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What to do on a rainy day macaroons

This summer has, contrary to the last 4-5 summers, been sunny and warm but today it has been cold and rainy. So what to do on a rainy summer day??

Well, I decided to bake some macaroons and ask out Facebook followers what they would like as filling. There were so many delicious suggestions and it was not easy to decide on one – so I decided on four different fillings 🙂 So I should probably say thanks to Martin, Kirsten, Kis and Pernille for their great suggestions 🙂

When making this macaroon recipe you will need a few basic tools:

A digital thermometer

An electric mixer

A rubber spatula

A pastry bag and

A 1/2-inch plain round tip

Without these, I doubt that you will succeed (but that shouldn’t keep you from trying if you have the drive) 🙂

 

Ingredients (60 macaroons)

1 1/8 cup almonds, blanched

1 3/5 cup confectioners sugar

7/8 cup granulated sugar

2 x 2 egg whites

1/3 cup water

 

Blend the almonds into fine almond flour in a hand blender or food processor. Then add confections sugar and blend again for at least 20-30 seconds. Shift into a mixing bowl. If there are anything left in the strainer, blend it further and shift again.

Take half of the egg whites and mix them into the blended almonds. mix until well combined and even.

In another bowl whisk the other half of the egg whites until they make soft peaks. Find a saucepan and add granulated sugar and water. Heat until the syrup reaches 230F, stir once in a while (use a digital thermometer). Pour the heated syrup slowly into the egg whites while whisking on medium-low speed. Be careful not to get burned on the sugar – it hurts like hell! When all the syrup has been added, turn up the volume of you mixer and whisk until the meringue has reached room temperature. It take about 10 minutes.

When your meringue has reached room temperature, add half to the almond mixture and mix well until combined. Then add the rest of the meringue and fold around – do not whisk, as this will ruin the batter! Fold until the batter is evenly combined and smooth.

Now it gets a bit tricky – the texture of the batter needs to soft, but not to soft. It still needs to keep the round shape when added to the baking paper, but it should be soft enough to prevent the macaroons from getting small tops. Did that make sense?

Transfer the batter to a pastry bag with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on a baking tray with baking paper.  Turn the baking tray into the table top 8-10 times, to remove air bubbles from the macaroons.

Let the macaroons dry at room temperature for an hour. Bake at 300F for 13-14 minutes. Transfer the baking paper with the baked macaroons to a wire rack and let cool completely before filling or storing them.

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Below there are 4 different fillings for your macaroons. Each filling recipe is for 20 macaroons.

 

Caramel:

1/2 cup sea salt caramel

 

Place the caramel in a piping bag and warm it with your hands until it is soft enough to be squeezed out onto the macaroons.

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Coffee Liqueur Ganache:

1/2 cup Amedei Toscano White (or another good quality white chocolate)

1/8 cup cream

1/8 cup coffee liqueur

 

Place all three ingredients in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons.

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Rum ganache:

1/2 cup Amedei Toscano Black (63%)

1/4 cup cream

4 tbsp. good quality rum

 

Place all three ingredients in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons.

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Black Currant and Liquerice Ganache:

1/2 cup Amedei Toscano White (or another good quality white chocolate)

1/4 cup cream

2 tbsp. freeze dried black currant powder

1/2 tsp. raw liquorice powder

 

Place all chocolate, cream and freeze dried powder in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons. Sprinkle the raw licorice powder on top of the ganache before putting on the top macaroon.

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Bon Appétit!

Ingredients (60 macaroons)

200 gram almonds, blanched

200 gram confectioners sugar

200 gram granulated sugar

2 x 80 gram egg whites

0.8 dl water

 

Caramel:

4 tbsp. sea salt caramel

 

Coffee Liqueur Ganache:

80 g Amedei Toscano White (or another good quality white chocolate)

20 g cream

20 g coffee liqueur

 

Rum ganache:

80 g Amedei Toscano Black (63%)

30 g cream

4 tbsp. good quality rum

 

Black Currant and Liquerice Ganache:

80 g Amedei Toscano White (or another good quality white chocolate)

30 g cream

2 tbsp. freeze dried black currant powder

1/2 tsp. raw liquorice powder

 

Liquorice Easter Eggs

How are you going to spent the easter days? We are for once not going to do anything, and we look forward to it 😀

Doing nothing also means, that we’re not going to spent hours experimenting with new recipes – so we have done this beforehand 😀

The recipe for these very very delicious and creamy fudge easter eggs are not our own, but once again it comes from our favorite chocolate blog. For those of you Danes who read our blog, you might have seen the recipe on last weeks postal cover, where Maja gave a few easter eggs recipes.

If you love liquorice, white chocolate and fudge, these easter eggs are perfect for a good cup of coffee.

 

Ingredients (20 eggs)

1 1/4 cup white quality chocolate

1 tbsp. butter

1/3 cup + 1 tbsp. cream

2 tbsp. corn syrup

3/4 cup granulated sugar

1 tbsp. raw liquorice powder

1 tsp. freeze dried passion fruit (for decoration)

 

Chop 1/2 of the white chocolate and place it in a heat proof bowl.

Combine, sugar, corn syrup, cream and liquorice powder in a sauce pan and bring to a boil. Boil until the mass reaches a temperature of 235F. Stir occasionally to avoid that it burns.

Pour the boiling sugar mass over the chopped chocolate and stir until the chocolate is melted an the the fudge evenly combined.

Pour the mixture into a mold lined with baking paper and put it in the fridge overnight.

Cut the fudge into 20 equally sized pieces and form to small eggs. Fridge while preparing the chocolate.

Melt and temper the chocolate. Cover the eggs with the melted chocolate and decorate with freeze dried passion fruit.

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Bon Appétit!

 

Ingredients (20 eggs)

80 + 100 g white quality chocolate

1 tbsp. butter

0.9 dl cream

2 tbsp. corn syrup

190 g granulated sugar

1 tbsp. raw liquorice powder

1 tsp. freeze dried passion fruit (for decoration)

 

Macaroons with Liquorice Ganache

Yesterday I was going to two birthdays, and decided to make these delicious macaroons as part of the gift. They were quick and easy to make, as I had made a large portion of the macaroons a while ago, which I had stored in an airtight container, so all I needed to make was the ganache.

The advantage of making a large portion of macaroons at a time, is that you can serve delicious homemade petit fours for unexpected guests, or you can make them as a hostess gift when you are invited out.

The downside, is definitely that you will have to remind yourself not to eat all them yourself 🙂 I Truly love macaroons with all kinds of filling, like, white chocolate, passion fruit, orange, raspberry, coffee, and so on, so I sometimes have to store them at my parents house to prevent an overload of sugar in my veins 😉

If you have a good idea for a filling which you would like me to try/test, please leave a comment and I will take into consideration 🙂

 

Ingredients (10 macaroons)

20 macaroon bottoms

1/3 cup good quality white chocolate (I use Amedei Toscano White)

1/5 cup cream

1 tsp. liquorice powder

1/2 tsp. raw liquorice powder

 

Chop the chocolate roughly, and melt with cream in a heatproof bowl over a pan of simmering water.

When melted, add liquorice powder and half of the raw liquorice and whisk until combined. Let rest for 10 – 20 minutes, or until the ganache has thickened.

Fill the ganache in a pastry bag. Fill half of the macaroons with ganache and top with the other half of the macaroons.

Sprinkle the rest of the raw liquorice on top of the finished macaroon, and fridge for at least half an hour before serving.

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Bon Appétit!

20 macaroon bottoms

0.8 dl good quality white chocolate (I use Amedei Toscano White)

0.5 dl cream

1 tsp. liquorice powder

1/2 tsp. raw liquorice powder

 

Louise’s Liquorice Cookies

Last night I asked my Facebook friends what they were doing. A former fellow student answered that she was  watching Best of Top Gear while eating American Cookies. She added that she had thought about replacing the walnuts with almonds, the dark chocolate chips with white chocolate, and then add some liquorice powder.

It sounded so delicious that I promised to try it out as soon as possible (she is finishing up her Master Thesis at the moment, so I don’t think that she has the time herself :-)).

I promised her, that I would name the cookies after her, if they were a success – they are not a success, they are some off the best cookies I have ever made (and tasted)!

Serve warm with a creamy vanilla ice cream or store in an airtight contain at room temperature for up to one week.

 

Ingredients (30 cookies)

1 cup butter

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

2 tbs. vanilla sugar

2 cups flour

1 cup oatmeal

1/2 tsp. salt

1tbs. baking soda

2 tbs. hot water

4 tbsp. cold water

3 tbsp. liquorice powder

1 1/2 cup white chocolate chips (I use Amedei Toscano White)

1 cup almonds, chopped

 

Beat together butter and sugar until soft. Beat in one egg at a time, and stir in vanilla sugar afterwards.

Dissolve baking soda in hot water, add to the batter along with salt. Whisk in oatmeal, flour, liquorice powder and cold water.

When just combined, fold in chocolate chips and almonds.

Put large spoonfuls on a pan, and bake at 350 degrees fahrenheit for 13-15 minutes.

IMG_5720Bon Appétit!

Ingredients (30 cookies)

225 dl butter

250 g granulated sugar

200 g packed brown sugar

2 eggs

2 tbs. vanilla sugar

250 g flour

2.5 dl oatmeal

1/2 tsp. salt

1tbs. baking soda

2 tbs. hot water

4 tbsp. cold water

3 tbsp. liquorice powder

150 g white chocolate chips (I use Amedei Toscano White)

2.5 dl almonds, chopped

 

Whoopie Pies with Liquorice Ganache

Yesterdays whoopie pie success continues today! Today the ganache contains raw liquorice powder and I am surprised how delicious the combination of chocolate cake and liquorice is.

Once again I should note that they are larger than the look, and would properly only serve one per person for dessert. If served as an afternoon cake, I would recommend, that you make them smaller, maybe half size.

Next time, I think that I will make a raspberry ganache or a mascarpone-raspberry frosting. If you have a suggestion, please leave a comment and I will take into consideration 🙂

 

Ingredients (8 whoopies)

1/3 cup butter, room temperature

1/3 cup dark brown sugar

1/3 cup light syrup

1 egg, room temperature

1 1/8 cup flour

3 tbs. cocoa powder

1 tbs. baking soda

1/2 cup chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

1 1/4 cup white chocolate chips

1/2 cup heavy cream

1 tbsp. raw liquorice powder

 

Beat together butter, brown sugar and syrup until soft and creamy and then add the egg. Beat well.

Shift in flour, cocoa and baking soda and beat until combined and smooth. Fold in chopped chocolate chips and keep folding until the chocolate chips are evenly divided. Cover the bowl with plastic wrap a refrigerate for 30-45 minutes.

When the dough has hardened divide it into 16 equally sized pieces. Roll each peace into a small ball and squeeze a bit (but not to much) with two fingers. Place on a baking tray a bake a 350 degrees fahrenheit for 10 minutes.

Ganache

Chop the chocolate chips into small pieces – this will make the melting process easier. Bring the cream to a broil and pour it over the chopped chocolate. Let stand for about a minute before you begin whisking. Whisk until completely smooth and then add raw liquorice powder (regular liquorice powder can be used as well).

Refrigerate for 20-30 minutes or until it is stiff enough to be applied to the woopies with a kitchen knife. When the ganache has reached the right temperature, apply it on half of the whoopies and put the other half on top. Sprinkle with confectioners sugar.

IMG_5643Bon Appétit!

Ingredients (8 whoopies)

75 g butter, room temperature

67 g dark brown sugar

0.8 dl light syrup

1 egg, room temperature

2.8 dl cup flour

3 tbs. cocoa powder

1 tbs. baking soda

60 g chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

135 g white chocolate chips

1.25 dl heavy cream

1 tbsp. raw liquorice powder