Taste Buds: Holiday Sweets with Zoë Bakes

Macaroons, gingerbread houses, and salted caramels are on the menu in this holiday episode of Taste Buds.

MINNEAPOLIS (FOX 9) - Macaroons, gingerbread houses, and salted caramels are on the menu in this holiday episode of Taste Buds.

Join Stephanie Hansen as she visits Zoë François, a celebrated pastry chef, best-selling cookbook author, and the Emmy-nominated host of "Zoë Bakes" on Magnolia Network and HBO's Max.

Zoë whips up two recipes from her latest cookbook, "Zoë Bakes Cookies." The first is a simple way to bring flavor, texture, and color together with coconut macaroons. Then, she has a fun challenge for Stephanie: gingerbread cookies constructed into tiny houses.

Back at home, Stephanie makes her grandma’s salted Christmas caramels, which are one of her favorite hostess gifts.

Coconut Macaroons (Haystack Cookies) by Zoë François

Ingredients:

1 cup granulated sugar
1/2 cup egg whites (about 4 large)
1/2 tsp pure vanilla extract
1/4 tsp kosher salt
3 cups loosely packed sweetened angel ﬂake coconut and/or shreds
1/2 tsp ground cinnamon
1/2 cup raisins, chopped or whole
1 cup chopped dried fruit (raisins, apricots, cherries, and/or craisins)
1/2 cup ﬁnely chopped pecans or walnuts
Confectioners’ sugar for dusting

Instructions are available in the video above and here.

Gingerbread Cookies by Zoë François

Ingredients:

Gingerbread Cookie Dough

1 3/4 cups all- purpose flour
1 tsp baking soda
2 tsp pumpkin pie spice or 1 tsp ground cinnamon + 1/2 tsp ground nutmeg + 1/2 tsp ground ginger
1 pinch kosher salt
1/4 cup unsalted butter at room temperature
1/3 cup lightly packed brown sugar
1/4 cup light or dark molasses (not blackstrap)
2 Tbsp water
1 tsp vanilla extract

Maple Glaze (Optional)

1/2 cup confectioners’ sugar
1 Tbsp unsalted butter, melted
1/4 cup pure maple syrup
2 Tbsp heavy whipping cream, plus more if needed

Royal Icing

4 cups confectioners' sugar
1/4 cup meringue powder
1/4 cup cold water or fresh lemon juice plus more to thin
1/2 tsp lemon extract or any other flavor
Food coloring (optional)

Instructions are available in the video above and here.

Salted Christmas Caramels by Stephanie Hansen

Makes about 5 dozen caramels

Ingredients:

2 sticks unsalted butter
4 cups granulated sugar
2 cups corn syrup
1 12 oz can of evaporated milk
2 cups heavy cream
1 1/2 tsp vanilla extract
1 Tbsp Maldon Sea Salt

Instructions:

Line a 9 x13 pan with parchment paper allowing it to drape over 2 sides, then brush the paper lightly with oil.
Add 2 sticks butter, sugar, and light corn syrup to a large heavy-bottom saucepan over medium heat and stir until the mixture begins to boil, about 5-10 minutes.
Gradually add the evaporated milk and two cups of heavy cream one cup at a time very slowly, while stirring constantly. You want to make sure the mixture maintains a steady heat and constant boil this takes time to dribble the liquid in very slowly. and it may bubble up. Take your time.
Stir the mixture constantly, scraping the sides occasionally, until it reaches a firm ball stage, about 240-245 degrees on a candy thermometer, then remove it from the heat.
Stir in vanilla.
Pour caramels into prepared pan and sprinkle with Maldon Sea Salt.
Refrigerate overnight until cooled and hardened.
Cut caramel into 1 x 2 inch small pieces. Wrap in wax squares paper and roll the ends.