THE GREAT WINK HOLIDAY BAKE OFF WINNERS (AND THEIR RECIPES!)

Congrats to everyone who participated in The Great Wink Holiday Bake Off. We saw some yummy recipes, so yummy, in fact, that we had a hard time choosing the winners!

But, we did, and we wanted to share their recipes! Congrats to Alexandra Britt and Lauren Kolodziej.

Alexandra Britt’s Macarons

INGREDIENTS

For the Cookie:

Macarons (Preppy Kitchen)

• 100 g egg whites (room temperature 3 large eggs) 
• 140 g almond flour (1 1/2 cups)
• 90 g granulated sugar (just under 1/2 cup)
• 130 g powdered sugar (1 cup)
• 1 tsp vanilla (5mL)
• 1/4 tsp cream of tartar (800mg)

For the Buttercream:

• 1 cup unsalted butter softened (226g) 
• 5 egg yolks
• 1/2 cup granulated sugar (100g)
• 1 tsp vanilla
• 3 tbsp water (30mL)
• 1 scoop Multi-Collagen Protein Powder 
• 1 pinch salt

INSTRUCTIONS:

For the Macarons

1. Sift the confectioners sugar and almond flour into a bowl.
2. Add the room temperature egg whites into a very clean bowl.
3. Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
4. Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
5. Begin folding in the 1/3 of the dry ingredients.
6. Be careful to add the remaining dry ingredients and fold gently.
7. The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
8. Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on the counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in the oven.
9. Bake at 300F for 12-15 minutes, rotate the tray after 7 minutes. Allow to cool completely before removing from the baking sheet.

For the French Buttercream Filling

1. Combine sugar and water in a medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
2. Put egg yolks and collagen in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
3. Cook the sugar water syrup until it reaches 240 degrees F. Immediately remove from heat. With the mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
4. Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
5. Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.

For Assembly

Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.

Lauren Kolodziej’s Chocolate Coated Candy Cane Collagen Cheesecake

CRUST:

• 1 1/4 cups chocolate wafers
• 1 stick of melted butter
• 1/4 sugar
• 1/4 ground macadamia nuts
• Mix all ingredients and press into 9″ springform pan, bake at 350° for 5 minutes

GANACHE LAYER:

• 8 oz heavy whipping cream
• 8 oz extra dark choco chips
• Melt ingredients slowly together, pour evenly onto cooled crust

CHEESECAKE:

• 5 cream cheese (room temp)
• 4 eggs (room temp)
• 4 oz sour cream (room temp)
• 2 T vanilla
• 2 t peppermint extract
• 1 full scoop Wink Naturals Multi Collagen
• 1 1/4 cups sugar

INSTRUCTIONS:

Mix all ingredients to smooth,  pour over cooled ganache and crust. Bake in a water bath at 350° for 30 mins, turn down to 275°, cook for another 75 mins. Cool for 3 hours on the counter. Chill overnight and decorate!

Cooking and baking with Multi-Collagen is easy with our unflavored powder! Stock up, here.