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Margarita Macaron



4.5 ounces (1 3/4 cups) almond flour or meal
7.5 ounces (2 cups minus 3 tablespoons) Imperial Sugar Confectioners Powdered Sugar
Pinch salt
1/2 cup egg whites, no yolk traces
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
2 drops green + 2 drops yellow food color in gel or paste form
Tequila Lime Filling
1/4 cup fresh lime juice
1/4 cup tequila
2 tablespoons orange liqueur
1/2 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
3 large eggs + 1 large egg white
2 tablespoons corn starch
1 1/2 sticks (12 tablespoons) unsalted butter, very soft




Preheat oven to 325°F. Set aside 2-3 cookie sheets lined with silicone baking mats or lined with 1 parchment paper.


2 Fit a pastry bag with a 1/2 inch (Ateco 806) plain round pastry tip and set aside.


3 Combine almond flour/meal, powdered sugar, and salt in a food processor and mix until almond flour super fine. Set aside.


4 In a bowl, whip egg whites and granulated sugar to very stiff peaks.
Stop whipping and immediately add food color and almond meal mixture. Using a rubber spatula mix until the batter is smooth, but
do not over mix to avoid making the batter too runny. The batter should appear like thick pancake batter.


5 Fill pastry bag with the filling and pipe quarter size and dome shaped mounds onto prepared sheets about 1 inch apart. Macarons will
spread a little just after piping.


6 Allow macarons to sit at room temperature for 15 minutes before placing in oven. However, if you notice that macarons are still
spreading and not holding their shape place immediately in oven.


7 Bake for about 15-17 minutes or until you can lift one up from baking sheet without tearing it apart. If you see golden or light
brown color develop on the surface they are completely done.

8  Allow to cool on sheets they were baked on.


9 To prepare curd, use a medium saucepan and pour lime juice, tequila, orange liqueur, and about half of sugar and bring to a boil.
In a bowl large enough to hold all ingredients whisk eggs and egg white until very smooth. Add remaining sugar and corn starch and
mix until corn starch is no longer visible.

10 Pour about half of boiled mixture into egg composition and whisk rapidly. Pour it all into the saucepan and whisk constantly until it
boils and makes visible thick bubbles.

11 Remove from heat and let cool until 130°F (lukewarm). Add soft butter and stir until butter dissolves.


12 If butter refuses to dissolve, place bowl for about 5 seconds in a microwave oven and stir smooth.


13 Place in refrigerator until curd is firm. Once firm, fill a pastry bag with a small pastry tip and pipe curd on half of macarons.


14 Sandwich macarons and store in the refrigerator.

All content rights reserved. 2012-2022, Imperial Sugar


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Dessert Nachos




Fresh Whipped Cream
1/2 cup (120ml) heavy cream (no substitutions)
1 Tablespoon (15g) granulated sugar
1/2 teaspoon pure vanilla extract
Homemade Cinnamon-Sugar Tortilla Chips
8 small flour tortillas (6 inch diameter)
3 Tablespoons (45g) unsalted butter, melted
1 cup (200g) granulated sugar
2 teaspoons ground cinnamon
Homemade Chocolate Sauce
1/2 cup (90g) semi-sweet chocolate chips (or pure chocolate, chopped)
1/2 cup (120ml) heavy cream (no substitutions)
2 Tablespoons (30g) granulated sugar
2 Tablespoons light corn syrup
1 teaspoon pure vanilla extract
Additional Ingredients
1/2 cup (77g) diced strawberries
1/2 cup (75g) blueberries
  1. For the fresh whipped cream: place cream and sugar in a small mixing bowl and beat on high for 1-2 minutes using a hand mixer or a stand mixer fitted with a whip attachment. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks form. Don’t whip too much or you will end up with curdled-looking whipped cream. Chill until ready to use in recipe.
  2. For the homemade tortilla chips: Preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Cut the tortillas into 8 even triangles. Place in a large mixing bowl. Pour melted butter over top and toss with a large wooden spoon until each triangle is fairly coated. Mix the sugar and cinnamon in a small bowl. Add 3/4 of the mixture to the bowl and toss the triangles to coat. Line the triangles onto baking sheets in an even layer. Bake in batches for 5 minutes, flipping halfway through. Feel free to sprinkle a little more cinnamon-sugar on top of the finished chips if desired. Reserve the rest of the cinnamon-sugar for garnish.
  3. For the chocolate sauce: pour the chocolate chips in a medium bowl. Set aside. Combine the cream, sugar, and corn syrup in a small saucepan over low heat. Bring to boil, stirring often. Remove from heat and pour immediately over the chocolate. Stir until the chocolate is smooth, then stir in the vanilla.
  4. For the nachos: pile the tortilla chips onto 2 separate plates. Top with the fruit, then drizzle with the chocolate sauce. If the chocolate sauce won’t pour easily, try warming it in the microwave for 15 seconds, then stir and pour. Top the nachos with whipped cream and a sprinkle of leftover cinnamon-sugar. Enjoy immediately.
Additional Topping Ideas: Try adding sliced banana, chopped apple, toasted pecans, toasted coconut, peanut butter chips, butterscotch chips, white chocolate chips, or a drizzle of melted peanut butter.


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