I always love it when you run into one of those people who really and truly has a desire to make the world a better place. Laura D’Asaro is one of those people. She’s also the co-founder of Chirps Chips, along with her partner Rose Wang. What a fascinating interview, you’ll want to listen to our chat with Laura as soon as possible. It’ll make your day. In the Cricketlicious Cafe Chef PV makes fantabulous Ento Macaroons; don’t miss your chance to enter our giveaway featuring delicious Cricket Arrabiata sauce from our friends at One Hop Kitchen; and on “As the Crickets Chirp”, Chip and Ashley are in Danger.
Ento Macaroons
INGREDIENTS
½ cup MILK CHOCOLATE CHIPS
½ cup BITTERSWEET CHOCOLATE CHIPS
1 cup PEANUT BUTTER (smooth)
½ cup RED TERMITES (EntomoFood AFRICA)
1 tbsp COCONUT OIL
1 tbsp MAPLE SYRUP
¼ cup 1 tbsp BROWN SUGAR
½ tbsp GINGER POWDER
½ tbsp CINNAMON
⅔ cup SUSTAINABLE BOOST CRICKET OATS BLEND
1 cup POWDERED SUGAR
2 EGG WHITES (large at room temperature)
2 tbsp TURMERIC
DIRECTIONS
Preheat oven to 350°F.
Melt MILK CHOCOLATE and BITTERSWEET CHOCOLATE in a small saucepan over medium-low heat, constantly stirring.
Once completely melted, fold in PEANUT BUTTER then remove from heat. Let cool, add to a piping bag and set aside, keeping at room temperature.
Toss RED TERMITES in COCONUT OIL, MAPLE SYRUP, 1 tbsp BROWN SUGAR, GINGER and CINNAMON. Spread out on a parchment or silicone baking mat-lined pan and bake for 5 minutes. Remove from oven and transfer TERMITES to a plate, gently separate with a fork and let cool.
In a mixing bowl, whisk together CRICKET OATS BLEND and POWDERED SUGAR until well combined.
Using an electric hand mixer or stand mixer, whisk together EGG WHITES and ¼ cup BROWN SUGAR on medium speed for 2 minutes. Increase to medium-high speed for 2 minutes. Then beat on high until stiff peaks form, about 5 minutes more.
Add TURMERIC to stiff-peaked EGG WHITES and beat on highest speed for 30 seconds.
Gently fold DRY INGREDIENTS into EGG WHITE MIXTURE until combined completely.
Fit a pastry bag onto a glass and transfer BATTER to bag.
Pipe BATTER onto parchment or baking silicone mat in desired cookie sizes, spaced about an inch apart. You may need to cook in batches unless you have multiple baking sheets or a baking sheet large enough to hold all BATTER. Place baking sheet into oven and bake for 7 minutes. Rotate and cook for 6 more minutes.
Remove from oven. Finish cooking all MACARON COOKIES and let cool.
Once cooled, arrange MACARONS flat side up. Pipe CHOCOLATE PEANUT BUTTER on one MACARON COOKIE, add CANDIED TERMITES along the edge of the MACARON, then top with MACARON COOKIE. Repeat with remaining MACARONS then serve or wrap in plastic and refrigerate.
Store extra CHOCOLATE PEANUT BUTTER and CANDIED TERMITES at room temperature.
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