FBS11: chips + dips + s’mores

marshmallows_05This past summer, I pained myself through batch after batch of failed macarons.  To my knowledge, I was doing nothing out of the ordinary and was devastated when I pulled from the oven one cracked baking sheet after the next.  As I attempted to troubleshoot my problems away on YouTube, I started to convince myself of all sorts of things; I was over mixing, under mixing, my egg whites weren’t aged long enough…etc.  Had I lost my touch [not that I really had the touch to begin with] ?!  Would I able to ever make a decent batch again?

marshamallows_02With my confidence shot and Mike’s hopes for my success high, this weekend I attempted my first batch of the post summer season.  They were miles better than my previous flops.  Mike’s theory, as it had been since failed batch #1, was that the humidity in the summer air killed my macarons.  Perhaps he was right.  However, before I share this win,  I wanted to share one of my salvaged batches; all thanks to a blow torch!

marshmallows_01These macarons were originally made for our summer send off weekend at the lake; so naturally I made them s’more flavoured.  Instead of a ganache or  buttercream filling, sandwiched between the cookies were marshmallows.

[adapted from the Bouchon Bakery recipe]

  • 1/2C powdered sugar
  • 1/2C corn starch
  • 4 sheets / 9.6g gelatine sheets
  • 1/4C + 2Tbsp [87g] egg whites
  • 1C + 2Tbsp [225g] granulated sugar
  • 1/2 cup water
  • 2Tbsp light corn syrup
  • nonstick spray/oil
  • thermometer
  • mixer
  • baking sheet/pan
  • sheet of acetate
  • milk chocolate cut into small pieces
  • hand torch

For the rest of the instructions click here
**skip the step involving lemon zest + yellow food colour
**when spreading the marshmallow on the tray aim to flatten it to 1/4″.  I couldn’t quite get it that thin so I flattened it to 1/2″ and when dried, I sliced each piece in half to achieve the 1/4″.  
**when the marshmallows are dried and powdered, with a circle cutter the size of your macaron shell [about 1.5″] dipped in the powdered sugar/cornstarch mix cut out circles
**with a smaller circle cutter or with your fingers  cut out a who through the centre of each marshmallow circle

macaron recipe
this batch came out soft and lumpy

marshamallows_08To assemble, layer the marshmallow atop one macaron shell and place a piece of chocolate into the centre hole
with a torch, slightly melt the marshmallow and the chocolate and sandwich with the pairing macaron 
once assembled, torch the top + bottom + 1 side of the macaron 

marshmalloes_03I think the charred lumps and bumps made the macarons look more s’more-y!


With Christmas dinner upon us, I was in the mood for a FBS snack on the not-so-fried side.  And as usual, thanks to Mike, I got exactly what I wanted; chips + dip + dip + dip!  All my fave dips in 1 bowl.

dip_03R E F R I E D  B E A N S | dip 1

  • 2C dried black beans
  • 3 cloves garlic | peeled
  • 1 shallot | peeled + thinly sliced
  • 3Tbsp olive oil
  • 1Tbsp salt + pepper

soak beans overnight, and drain
place into a stock pot, add enough water to cover by 2inches | cook on med-high heat until tender then drain
in another stock pot, on high heat, add oil + onion + shallot | cook for 1min and add beans
fry until a slight colour develops [occasionally stirring] adding salt + pepper to taste
beans will start to soften and become a mash | once fully mashed, set aside

dip_01G U A C A M O L E | dip 2

  • 3 ripe avocados | diced
  • 1 shallot | thinly sliced
  • 1 clove garlic | thinly diced
  • 2 limes squeezed for juice
  • 2Tbsp cilantro | roughly chopped
  • 1/2Tbsp salt + pepper

place all ingredients in a bowl and mash with a fork until smooth and chunky
add more salt + pepper to taste as needed

dip_04S A L S A | dip 3

  • 16 grape tomatoes | halved
  • 1/2 shallot | thinly sliced
  • 1/2 jalapeño | thinly sliced
  • 1/2 clove garlic | thinly diced
  • 1/2Tbsp red wine vinegar
  • 1/2 lime squeezed for juice
  • 2Tbsp Valentina hot sauce

add all ingredients in a bowl + mix
let sit for 1hr allowing the flavours to combine

in a medium-large sized serving bowl, with a spatula, pour the bean dip into 1 side of the bowl and the guacamole into the other
spread the salsa on top of both dips 
garnish with a large sprig of cilantro and serve

dip_06P I T A  C H I P S

  • bag of whole wheat pita bread rounds
  • 2Tbsp olive oil
  • salt
  • cayenne pepper

cut rounds into triangles and toss with olive oil to lightly coat
lay onto baking sheet ensuring no pieces are touching or overlapping 

sprinkle salt + cayenne to lightly cover each chip
bake in over @ 350ºF until slightly brown and fully crisp


Happy December everyone! I’m saving calories for Christmas dinner.

Yay Christmas!!!








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