I’m more than happy to welcome in our company,
the unique celebrity pastry chef, Marisa Churchill
In 1999, Marisa decided to turn a life-long passion for cooking into a career. She moved to San Francisco, and graduated from the California Culinary Academy, later furthering her education in advanced pastry skills and savory cooking, at the Culinary Institute of America at Greystone. She honed her skills at notable restaurants Rubicon, The Slanted Door, Ame, LuLu and Yoshi’s, where she was named “one of the city’s top pastry chefs” by the San Francisco Chronicle’s head food critic, Michael Bauer.
Marisa has been featured in a number of top publications, including Food & Wine, Bon Appetit, People, Details, Shape, Food Arts , and Oprah . Internationally, she has been featured in Spa Secrets, BBC Good Food Channel, Elle, Eleutherotipia , Glyka Mystika and many more.
The following recipe is by Marisa’s cookbook Sweet & Skinny. The cookbook is available to buy and Marisa will sign it as well. The cost is 25 euros and you’ll get a receipt as well.
Sweet & Skinny Line will soon be at all 8 CAKE shops – Kolonaki, Ermou, Acropoli, Nea Smyrni, Pireas, Glyfada, Voula and Halandri Platia Dourou.
Marisa’s website is www.marisachurchill.com
Enjoy her sweet & skinny world!
“Almond Joy” Macaroons
About 30 cookies
Each cookie: 90 calories, 4.5g. fat
1/3 cup. pineapple in a metal box with natural juice not syrup
3/4 cup. coconut without sugar
1 cup. sugar
3/4 cup. egg whites (about 5 large eggs)
1/4 cup. flour, for all uses
1/8 tsp salt
1/2 tsp vanilla extract
1/4 cup. chocolate into pieces
Put pineapple, coconut, egg’s whites, flour and salt in a casserole.
Bake using medium heat and stir continuously for 5-6 minutes, until it becomes a thick liquid.
Remove from heat. Pour the vanilla and put the mixture in a covered bowl in the refrigerator for at least one hour.
Preheat oven to 176 °.
Use non-stick baking parchment or silicone baking mat onto the pan.
Divide the pastry with a spoon, forming small balls approximately the size of a tablespoon.
Place the biscuits on the baking tray and leave about 1.25 points in between.
Place an almond on each cookie.
Bake the cookies for 20-25 minutes, until they get golden. Remove from oven and let them cool for about one hour.
Melt the chocolate in a bowl in the microwave for about 30 seconds and stir until smooth.
Using a spoon, pour some chocolate over the cookies. Leave them until the chocolate is hard to do. If not serving immediately, leave them in room temperature in a bowl for maximum one week.