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Marshmallow Fondant
Pantry American

Marshmallow Fondant

4.6

Prep
30 min
Cook
5 min
Total
515 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place butter in a shallow bowl and set aside until needed for kneading.
  3. 3 Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
  4. 4 Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.
  5. 5 Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.
  6. 6 Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
  7. 7 Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
  8. 8 To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.

By Kiele Briscoe

Lemon Cream Cheese Frosting
Pantry American

Lemon Cream Cheese Frosting

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.

By Carol

Holland Cream (White Cream Filling)
Pantry American

Holland Cream (White Cream Filling)

4.4

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes.
  3. 3 Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.
  4. 4 Beat in confectioners' sugar, 1 cup at a time, until filling is thick and fluffy.
  5. 5 Mix in water, 1 tablespoon at a time, if filling is too thick.

By Allrecipes Member

Homemade French Macarons
Dessert French

Homemade French Macarons

4.4

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone baking mat.
  2. 2 Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 minutes more.
  3. 3 Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.
  4. 4 Divide meringue into separate bowls to flavor and color, if desired.
  5. 5 Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
  6. 6 Let cookies stand at room temperature to form a thin skin, about 15 minutes.
  7. 7 Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.
  8. 8 Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.

By crazymary98

Macarons (French Macaroons)
Dessert French

Macarons (French Macaroons)

4.3

Prep
30 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Line a baking sheet with a silicone baking mat.
  2. 2 Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy, fluffy, and hold soft peaks.
  3. 3 Sift confectioners' sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites, about 30 strokes.
  4. 4 Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold batter a few more times and retest.
  5. 5 When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  6. 6 Preheat the oven to 285 degrees F (140 degrees C).
  7. 7 Bake cookies in preheated oven until set but not browned, about 10 minutes.
  8. 8 Let cookies cool completely before filling, about 30 minutes.

By Liz

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)
Snack French

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Unfold puff pastry sheets on a lightly floured surface; cut each sheet into thirds along fold lines. Roll out each dough strip to about 16 inches long; cut strips into thirds.
  3. 3 Spread about 1 teaspoon hazelnut spread onto one half of 1 rectangle to within ½ inch of edge. Spread about ½ teaspoon raspberry jam over hazelnut spread. Brush edges with egg; fold over other side to enclose the filling. Press edges firmly to seal. Repeat with remaining rectangles, hazelnut spread, and jam. Cut 5 slits across top of each pastry using a sharp knife; place onto baking sheets, spaced 2 inches apart.
  4. 4 Bake in the preheated oven until golden brown, 18 minutes. Transfer to wire racks to cool, then dust with confectioners' sugar.

By allison125

Macarons
Dessert French

Macarons

4.8

Prep
40 min
Cook
20 min
Total
690 min

Instructions

  1. 1 Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
  2. 2 Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.
  3. 3 Whisk confectioners' sugar and almond flour together in a bowl.
  4. 4 Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
  5. 5 Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.
  6. 6 Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.
  7. 7 Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.
  8. 8 Spread half of the macaron cookies with desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.

By Deegan

French Macarons
Dessert French

French Macarons

4.2

Prep
45 min
Cook
18 min
Total
93 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough and stay in place when the bowl is turned upside down, about 5 minutes.
  3. 3 Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
  4. 4 Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
  5. 5 Bake in the preheated oven for 9 minutes. Rotate the baking sheet and continue baking until macarons are shiny and rise slightly to form feet (ruffles around the edge), about 9 minutes more. Peel off parchment paper and allow to cool completely, about 30 minutes.
  6. 6 Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
  7. 7 Pipe a small amount of filling in the center on the flat side of 1 macaron; top with another macaron and press gently to sandwich together.

By Wendy

Apricot Almond Galette
Dessert French

Apricot Almond Galette

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
  2. 2 Toss apricots with white sugar in a bowl until evenly coated; set aside.
  3. 3 Combine almond meal, confectioners' sugar, and egg in a separate bowl until paste-like; spread onto center of pie crust, leaving ½ inch bare crust around edges. Arrange sugared apricots on top almond paste.
  4. 4 Fold ½-inch bare crust edge inward over almond paste and apricots, leaving center of galette uncovered. Crimp crust edges with a fork.
  5. 5 Bake in the preheated oven until crust is golden brown, about 40 minutes. Brush melted apricot jam over galette. Slice; serve hot.

By Ms Munchie

Nut-Free Macarons
Dessert French

Nut-Free Macarons

1.3

Prep
35 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Sift confectioners' sugar into a medium bowl. Sift in coconut flour.
  2. 2 Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks.
  3. 3 Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.
  4. 4 Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.
  5. 5 Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.
  6. 6 Preheat the oven to 300 degrees F (150 degrees C).
  7. 7 Bake in the preheated oven until tops are firm, 15 to 20 minutes.
  8. 8 Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.
  9. 9 Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting.
  10. 10 Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.

By Alex Michakis

Profiteroles
Dessert French

Profiteroles

4.4

Prep
25 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
  3. 3 Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
  4. 4 Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
  5. 5 To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

By CELTICKIM

Bûche de Noël
Dessert French

Bûche de Noël

4.8

Prep
45 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch jellyroll pan with parchment paper. Whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a large bowl until thick and stiff. Refrigerate.
  2. 2 Use an electric mixer to beat egg yolks with 1/2 cup sugar in a large bowl, until pale in color, light, and frothy. Blend in 1/3 cup cocoa, 1 ½ teaspoons vanilla, and salt.
  3. 3 Using clean beaters, whip egg whites in a large glass bowl until they form soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.
  4. 4 Immediately fold yolk mixture into whipped egg whites.
  5. 5 Spread the batter evenly into the prepared pan.
  6. 6 Bake in the preheated oven until cake springs back when lightly touched, about 10 to 12 minutes.
  7. 7 Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper.
  8. 8 Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
  9. 9 Unroll cake, and spread filling to within 1 inch of the edge.
  10. 10 Roll cake up with filling inside. Place seam-side down onto a serving plate, and refrigerate until serving.
  11. 11 Enjoy!

By TYRARACHELE

Eclairs
Dessert French

Eclairs

4.6

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet; set aside.
  2. 2 Make choux pastry: Combine water and butter in a medium pot. Bring to a boil, stirring until butter melts completely. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.
  3. 3 Add eggs, one at a time, beating well after each addition until incorporated. Using a spoon or pastry bag fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1/2x4-inch strips.
  4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes. Cool completely on a wire rack.
  5. 5 Make filling: Combine milk and pudding mix in a medium bowl according to package directions. Beat heavy cream with an electric mixer in a separate medium bowl until soft peaks form. Beat in confectioners' sugar and vanilla. Fold whipped cream into pudding.
  6. 6 Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  7. 7 Make icing: Melt chocolate and butter in a medium saucepan over low heat. Stir in confectioners' sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat and cool slightly.
  8. 8 Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving.

By Patty Stockton

Pear Frangipane Tart
Dessert French

Pear Frangipane Tart

4.8

Prep
30 min
Cook
75 min
Total
135 min

Instructions

  1. 1 To poach the pears: Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
  2. 2 To make the pastry: Combine 1 ½ cups flour, confectioners' sugar, and salt in a bowl. Cut in ½ cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
  3. 3 Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
  6. 6 Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
  7. 7 Reduce oven temperature to 350 degrees F (175 degrees C).
  8. 8 To make the frangipane: Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
  9. 9 Spread frangipane evenly over pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices; arrange on top of frangipane. Repeat with remaining pear halves.
  10. 10 Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

By Gin

Fondant for Chocolate Cherries

Fondant for Chocolate Cherries

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Sift confectioners' sugar several times into a bowl to eliminate all lumps.
  2. 2 Beat butter, corn syrup, and salt with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the sifted confectioners' sugar until thoroughly incorporated.
  3. 3 Turn fondant out onto a work surface generously dusted with confectioners' sugar. Knead until smooth and workable, 5 minutes; cut dough in half. Wrap each piece of dough in plastic wrap and chill for at least 30 minutes.

By Cammy Kinstedt

Easy Creamy Vanilla Fudge
Dessert

Easy Creamy Vanilla Fudge

3.2

Prep
Cook
Total

Instructions

  1. 1 Grease a 9x5-inch pan; set aside.
  2. 2 Mix confectioners sugar, butter, milk, vanilla, and salt in a 3-quart saucepan over low heat until mixture is hot and creamy.
  3. 3 Pour into the prepared pan; refrigerate until fudge has set, about 2 hours. Cut into squares and store in an airtight container in the refrigerator.

By Stephanie

Sand Tarts
Dessert

Sand Tarts

4.9

Prep
15 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Beat butter in large bowl until light. Beat in 1/2 cup confectioner's sugar and vanilla. Add flour and mix until just blended. Stir in nuts. Shape dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate until cold.
  2. 2 Preheat the oven to 325 degrees F (170 degrees C). Line cookie sheets with parchment paper.
  3. 3 Shape chilled dough into 1-inch balls. Place on the prepared sheets, spacing evenly.
  4. 4 Bake in the preheated oven until firm and lightly colored, about 20 minutes.
  5. 5 Sift 1/4 cup confectioners' sugar into a bowl. Transfer warm cookies to confectioners' sugar and roll gently to coat. Immediately transfer cookies to a resealable plastic bag, seal the bag, and let sit until cookies sweat and form an icing, about 5 minutes. Transfer to a wire rack and cool.

By ROBIN JOYE

Gingerbread Frosting for Cookies

Gingerbread Frosting for Cookies

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.

By allybaker22

Royal Icing
Dessert American

Royal Icing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
  3. 3 Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
  4. 4 Use to pipe or decorate cookies.

By Diane

4-Ingredient Almond Paste
Dessert

4-Ingredient Almond Paste

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
  2. 2 Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
  3. 3 Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

By nch

Shortbread Pie Crust
Dessert

Shortbread Pie Crust

4.5

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. Squeeze and work dough until it holds together. Press into three 9 inch pie pans and chill for 2 hours.
  3. 3 Bake for 15 minutes, or until lightly brown around the edges.

By Judy Figuary

Melting Moments II
Dessert

Melting Moments II

4.4

Prep
Cook
Total

Instructions

  1. 1 Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
  2. 2 Refrigerate 1 hour.
  3. 3 Preheat oven to 300 degrees F (150 degrees C).
  4. 4 Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

By Lee K