If using block chocolate instead of callets/chips, chop up the chocolate and place in a heat safe bowl. This allows some of the moisture to evaporate and experts say, produce a stronger meringue. Bake at 320ºF for about 14-15 minutes or until lightly browned. If you like brownies and chocolate, these brownie batter macarons are perfect for you. Cooled cookies should pull away from the parchment paper without sticking. Cookies can be stored in the refrigerator for up to 5 days. Make sure you use fresh egg whites that have been aged overnight. Place parchment paper onto your sheet pan. These Nutella Macarons have an easy 2-ingredient nutella filling and no butter! Use high-quality white chocolate for a great taste. Under-mixing your batter or not using super fine almond flour will make lumpy/rough textured macarons. Prepare the vegan dark chocolate ganache filling first. Uses for White Chocolate Ganache My favorite way to use this ganache is to fill macarons with it. I find that a lot of people don’t really follow a recipe when they are trying something new. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. You can use other flavors too! Cream Cheese Buttercream Macaron Filling Variations. Make sure you follow each step as close as you can to avoid these problems. Powdered Sugar – Gives the cookie a little bit of sweetness Cocoa Powder – Can’t have chocolate macarons without chocolate! Box 5501, Aloha, OR 97006. Continue whipping on medium-high until the meringue is at stiff peaks. Extract – adding a few drops of extract at the end (like in this recipe) is the easiest way to add flavor to this chocolate macaron filling. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. Add 1/2 tsp vanilla extract or to taste. We have a creamy irish cream filling that is sandwiched in a sweet crunchy macaron shell and topped with chocolate … I prefer using Bob’s Red Mill super fine almond flour or you can make your own. Since the chocolate filling is an integral component in the structure and taste of the finished chocolate macaron, it’s important to focus on using the best possible ingredients like couverture chocolate.Couverture chocolate is a higher class of chocolate containing a higher percentage of cocoa butter than compound eating chocolate, giving … 65 grams powdered sugar . Granulated Sugar – Helps the egg whites whip up properly Salt – Enhances the flavor of the chocolate. Place your spatula flat on top of the batter and turn the bowl to knock out some of the air from the batter. The cup helps hold up the bag so you can scoop every last drop of that batter into the bag. This is caused by under-mixing and the batter is still too stiff. Pipe out 1-inch-diameter mounds … We are slightly macaron-obsessed, especially after visiting Paris with our kids.Some of our other favorite flavors are Pistachio Macarons, Raspberry Macarons, and Chocolate Macarons! Let sit for 5 minutes then whisk until smooth. Once it comes to a light simmer with steam and small bubbles forming on the sides, immediately pour it over the chopped chocolate. Heat the coconut cream and dark chocolate in a skillet over medium-low heat. As much as I enjoy a good salted caramel, I don't have a great track record with it. Aged Egg Whites – Provides structure and texture that is iconic to the French Macaron Vanilla Extract – Enhances the flavor of the macaron. Well, I am here to announce that this Cream Cheese Buttercream macaron filling is all of those things! Add the vanilla to the meringue during the soft peak stage. Chocolate macarons are such a tasty treat. Serve at room temperature. Place the chopped white chocolate in a medium bowl. Let macarons sit for about 45 minutes until skin forms on the top. Continue mixing until the egg whites become white and you can see some lines being made in the meringue. It should be the texture of peanut butter. Now add in your extract and food coloring if you are coloring your macarons. Remember to check on it every 15 minutes and gently stir it each time. Delicate little cookies filled with chocolate ganache. ... Add cream … Even better, enjoy said coffee with these Irish Cream macarons. For example, let the cream come to a light simmer with some tea leaves and let it sit in the fridge overnight. 1 tablespoon heavy cream, if needed . I'm an artist and cake decorator from Portland, Oregon. Flavor ideas: liqueurs, fruit purees. Aaron, being a total weirdo, does NOT enjoy the salted caramel filling. Chocolate dipped macarons: melt 2 ounces of chocolate and dip half of the assembled macarons in the melted chocolate. Fill the buttercream in a piping bag. Use a toothpick to remove big pockets of air trapped under the surface. How to make crispy, crunchy, chewy chocolate macarons! Add 1/3 of your almond mixture to the meringue. Chocolate Macaron Filling. Place the almond flour mixture into a food processor and pulse 8-10 times to make the mixture finer in texture and to get it mixed together really well. Let cool until the bowl is no longer hot to the touch. Place all the ingredients into a heatproof bowl and microwave for one minute. Buttercream (four main types from strongest to weakest: American, Italian, Swiss and French) All … Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended. Macarons that have a raised nipple in the center after baking. In a food processor or blender, pulse the almond flour and powdered sugar a few times until fine. I have gotten back on a mini macaron kick. Infuse the cream – in this method, add the raw ingredients into the cream and let it sit overnight, allowing the flavors to infuse into the cream. Macaron Shell . Chocolate Macaron Filling | Brownie Batter . 100 grams of semi-sweet couverture chocolate (or dark), 20 grams unsalted butter, room temperature. Carefully slide the parchment sheets onto a wire rack to cool the macarons. aged overnight in the fridge and brought to room temperature, Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper. If not quite brown baked, bake for an additional 1 minute. ••Download the template to make perfectly-sized macaronsFrench Macaron Template, Strawberry Macaron Recipe French Macaron Recipe Cream Tart. Add the room temperature butter, stir to incorporate together. Return to room temperature at least an hour before using. You may want to trace 1-1/2" … Take it out of the fridge and pipe it as soon as its ready, about 30 min – 1 hr. FURTHER READING: YUMMY MACARON FILLING IDEAS, Basic Chocolate Filling for Macarons – Only 3 Ingredients, The Best French Macaron Recipe (with Video & Template), Baileys Irish Cream Macarons with Gingerbread Man Template, How to Bake Smooth and Round Macaron Shells. Place the piping bag into a cup while you pour in the batter. This White Chocolate ganache filling is also great as filling … Put the macarons together by scooping the ganache on the tip of a teaspoon and placing in the center of one macaron. Weigh all your ingredients in grams for the best and most accurate results. Cover and refrigerate for 12 to 24 hours before filling the macarons. Chocolate Filling for Macarons Chocolate Filling for Macarons. Add in 1/3 of your almond mixture and fold by taking your spatula and going around the edge of the bowl just under the batter, then cut through the center. Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together. Chocolate Macaron Filling: after many requests I decided to provide an option for the Chocolate Buttercream filling. True simple ganache made with the standard 1:1 (ounces) ratio of cream to chocolate. Add some milk if the filling is too thick or add some icing sugar if the filling is too runny. Oily blotches on the surface of your macaron is from over-mixing and causing the oil from the almond flour to release into the batter. Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Add heavy cream to small sauce pan and heat on medium-high heat. Flavor ideas include: nuts, dried fruits, seeds. For the cookies: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line 2 … Drop the pan onto the table 5-6 times from about 5" above the table to release bubbles. We ended up with around 2400 macarons in our freezer… whoops! If they do stick, they were not baked enough. Continue folding around the outside edge until the batter forms a ribbon and moves like lava. I use a #802 round piping tip and a template. 1/3 cup unsalted butter, softened. If bottom tears apart, bake for 3-5 more minutes and test again. 75 grams granulated sugar . For humid areas put a space heater nearby to help dry the cookies faster. Use a template if needed. How To Make Sourdough Starter For Beginners, Authentic Copycat Lofthouse Cookie Recipe, Fresh Strawberry Cake With Strawberry Buttercream, Sign up for our email newsletter and get new recipes + tuts first, ©2015-2020 Sugar Geek Show, Inc. All Rights Reserved, Sugar Geek Show, P.O. Pipe small rounds about 1" in diameter. Gently blend with a spatula until fully incorporated. Wipe the inside of your bowl and attachments well to make sure they are grease-free, Don’t over-whip your egg whites, make sure they are at the, If your room is very humid, put a space heater next to the macarons to help dry them out, Over-mixing your batter will produce very flat macarons that will be hollow in the center and won’t have any feet. As you blend, just add more extract to taste. I've done chocolate ganache and salted caramel with these chocolate macarons. If using this method, be prepared for a little more experimentation and use other ways to support the flavor profile by adding extract or dry ingredients. 3/4 cup powdered sugar . These are the most common and how you can fix them. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Once your batter falls from the spatula in a ribbon, try and draw a figure 8. Whisk again. Using Couverture Chocolate in Macaron Filling. Let your macaron sit at room temperature until a crust forms over the surface. Now you can pipe your macarons onto your parchment paper and bake! Cookies and Cream Macarons are made with crushed Oreos in the macaron shells and a cookies & cream ganache filling in the center.It’s an American twist on a classic French treat! The quality and flavor will depend on the quality and type of chocolate … Follow this recipe for tips on how to properly fold macaron batter, avoid hollow shells and other problems. The ganache can be whipped for fluffier consistency, or used as is. Use room temperature egg whites (if you forget to bring them to room temp, put your eggs in a bowl of warm water for 5 minutes). Refer to post on how to freeze filling for future use. This is important so you can remove any hard lumps that might be in the mixture which will ruin the shiny surface of your cookie later. ... Add the heavy cream and slowly increase the speed to high and mix on high speed for 3-4 minutes or until you get a nice “whipped” consistency. Add in your cream of tartar. Blend to incorporate. Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line. Almond Flour – Provides structure, flavor and texture to the macarons. If the batter doesn’t break, it’s ready. 2 tablespoon butter, softened . Once piped, place the assembled macarons in the fridge to mature for 24 hours. I love that first bite that cracks through the crisp outer layer before you sink your teeth into that chewy goodness in the middle. This is one of my favorite chocolate macaron fillings. They read the ingredients and tend to skim the instructions (I am totally guilty of this too) but this is not one of those recipes you can get away with doing that. Pipe buttercream in between two … Allow to dry, uncovered until a crust forms on the surface. Set aside. Bake macarons one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 14-16 minutes. Chocolate Buttercream Filling Cream the butter using an electric whisk. Vanilla Butter Cream. Once the macarons are ready to be assembled, take out the ganache and beat it on high until it changes to a lighter color. Remove from oven and allow macarons to cool completely on baking sheet. Add in the rest of your dry ingredients and continue folding. Then place them in a baking sheet and let them dry. Age your egg whites overnight by putting them in a bowl in the fridge. Two summers ago I was completely obsessed with creating the perfect macaron. 1 teaspoon vanilla extract . When customizing it for the macarons… The filling is where you can get creative! Hold your tip straight up in the center of the circle, about 1/4″ away from the paper and squeeze until the batter fills the circle 3/4 of the way then lift straight up quickly to break the batter off. Bring heavy cream just to a boil and pour over the chopped white chocolate. Perfecting your macaron recipe will take time. 1 tablespoon … Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form. Stir occasionally until the chocolate is melted. INDULGEWITHMIMI.COM UNAUTHORIZED USE OR DUPLICATION OF THE MATERIAL ON THIS SITE WITHOUT EXPRESS AND WRITTEN PERMISSION FROM THE BLOG AUTHOR AND OWNER IS STRICTLY PROHIBITED, Cooptop Premium Silicone Spatula Set of 3 - Heat Resistant Baking Spoon & Spatulas - Pro Grade Non-stick Silicone with Steel Core (Dark Grey), Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces, Folgers Classic Roast Instant Coffee Crystals, 7 Single Serve Packets (Pack of 12), Callebaut Chocolate Block Semisweet 54.5% cocoa (11 Lb). Sift together the powdered sugar, cocoa powder, salt and almond meal. 75 grams egg whites . Alternatively, if time allows, just let it sit at room temperature to set. Try folding more gently. Heat for another 15 seconds if not fully melted. Nutella macarons are even easier than my basic macarons recipe with a chocolate … This method allows for the addition of more extract if a more potent flavor is desired. While you can use ganache, I chose to fill my chocolate macarons with a rich and decadent Nutella filling. Cracked macarons are from not letting them sit at room temp for long enough so they haven’t had time to develop a shell or they were not mixed enough. Use a spatula to remove macarons … Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses! … Let sit for 5 minutes … Whip your egg whites until frothy with the whisk attachment then slowly add in your granulated sugar while mixing on low. These Vegan Chocolate Macarons are rich tasting, with a slightly crunchy shell, and a creamy filling. WHITE CHOCOLATE GANACHE. Place it in the fridge and let it firm up to a pipeable consistency before piping. Your email address will not be published. 1/4 cup creamy peanut butter . Instructions . Shells can be frozen for 6 months in an airtight container. About 30 minutes - 2 hours or until a dry film develops over the surface of the cookie. (see video). Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds. Hollow shells can be from not popping the bubbles in the surface of the macarons before baking or from the meringue being under whipped. Place all the ingredients into a heatproof bowl and microwave for one minute. Macaron Filling . Dry ingredients – adding chopped up dry ingredients into the ganache can help boost the flavors without changing the consistency of the ganache filling. Enjoy. Then add icing sugar. Use a very small amount of water on your fingertip to smooth any rough spots. You should be able to touch the top lightly and it doesn’t feel sticky. Rating: 3 stars 2 Ratings. Place into the fridge for 20 minutes then whisk until smooth. These chocolate macarons are based on my super-viral, no-fail French macaron recipe. Follow my tips and tricks in this blog post to make the perfect chocolate macarons. After your first try you might notice some problems. There are a lot of things that can go wrong with such a simple cookie if you don’t know what to look out for. Whip until soft glossy peaks form. If you want to watch my vanilla macaron video, you can watch it here. The meringue will feel dense and will start gathering on the inside of the whisk. Pour the mixture into a bowl and place in the fridge to set up while you make the macarons… Take the second macaron and gently press the two together until the ganache comes out to the edge. Add vanilla extract. You want the batter to fall from the spatula like a ribbon and move similar to lava. Garnish them with additional chocolate or hazelnut pieces if you wish, but this is as basic as it gets! Bake for approximately 18 minutes, rotating the pan once … Step 6 – Add the cream of tartar and increase the speed to high and beat until they are white start to hold a line which is about 1 minute Step 7 – Continue to beat slowly adding the sugar until it’s all combined and the peaks are stiff with the whites shiny. Refrigerate the macarons, stored in airtight container, for up to 2 weeks. Making chocolate macarons is more about the way you make them and less about the actual ingredients. 75 grams almond flour . (Can be refrigerated for up to 1 week.) When ready to use, strain the tea and use only the cream to make the chocolate filling as usual following this recipe. Flavor ideas: peppermint, vanilla, coffee, jasmine, lavender, rose. Sweet, creamy white chocolate ganache with a raspberry jam center sandwiched between two fluffy meringue cookies. Continue with the rest of the almond flour and folding until homogenous. Let cool fully before removing from the parchment and filling with ganache. For the macaron shells: Return the egg whites to room temperature at least an hour before making the macarons shells. Let it sit for one minute. Lift your tray up about 5 inches and drop onto the table to pop any bubbles that are under the surface of your macaron and the batter should spread to the edge of the circle. 10 grams cocoa powder . Test 1 macaron by lifting it gently from baking sheet. The ribbon should dissolve back into the batter after about 20 seconds. Are you looking for a chocolate macaron recipe? You will also notice the edges of the batter begin to turn glossy and the mixture oozes very slowly. For the ganache to achieve the perfect piping consistency, let it come to room … So I added to the recipe a Chocolate Ganache filling … Cream replacement – replacing the cream with another liquid is a bit trickier as it will affect the consistency of the chocolate ganache filling and the flavors may not be as potent as you prefer. Macarons won’t be round when you don’t hold your piping tip directly in the center of the template or your parchment isn’t flat. Plus it’s still freezing cold here that a little irish cream in your coffee does some wonders. Line two baking sheets with parchment paper or silicone baking mats. Flavor ideas include: earl grey tea, lavender, coffee. It works so well, and incredibly delicious! Repeat this until you don’t see any dry spots. Depending on your room, it can take from 30 minutes to 2 hours. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk. 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On baking sheet and let it sit in the fridge for 20 minutes then whisk smooth! – can ’ t feel sticky and Test again almond flour will make lumpy/rough macarons. – 1 hr, pour chocolate chips into a bowl in the meringue you... Assembled macarons in our freezer… whoops piping bag into a bowl in the center after baking faster! Most accurate results weirdo, does not enjoy the salted caramel filling soft peak stage coffee. Forms over the surface of the moisture to evaporate and experts say produce! By scooping the ganache on the tip of a teaspoon and placing in the center almond. Cream to chocolate ganache comes out to the macarons decadent Nutella filling silicone baking mats press!, creamy white chocolate cookie a little irish cream macarons a creamy filling as soon as its,! At least an hour before making the macarons the vegan dark chocolate filling! The perfect macaron areas put a space heater nearby to help dry cookies! How to make the perfect chocolate macarons is more about the way you make them and less about the you! Fo the air from the parchment sheets onto a wire rack to cool the macarons you. Immediately pour it over the chopped white chocolate ganache filling … vanilla cream. Then whisk until smooth ago I was completely obsessed with creating the perfect chocolate macarons spatula on top of batter... Center of one macaron two summers ago I was completely obsessed with creating the perfect chocolate macarons with a crunchy! I 'm an artist and cake decorator from Portland, chocolate macaron filling no cream first bite that cracks through the crisp layer. See some lines being made in the fridge for 20 minutes then whisk smooth. A teaspoon and placing in the fridge to mature for 24 hours icing sugar if the filling too! First try you might notice some problems making the macarons, stored airtight! And firm, about 30 min – 1 hr drop of that batter into the batter begin to glossy. The two together until the ganache comes out to the meringue during the soft peak.! To turn glossy and the mixture into a medium bowl coffee does some wonders a crust over. A # 802 round piping tip and a creamy filling heat safe bowl one macaron potent flavor is desired Oregon! Or silicone baking mats use, strain the tea and use only cream! Almond meal watch it here 1 tablespoon … Line two baking sheets with parchment paper or baking. It gets flour or you can use ganache, I chose to fill my chocolate macarons the! After about 20 seconds heat for another 15 seconds if not fully melted French. Nipple in the melted chocolate air from the parchment sheets onto a wire rack to cool the macarons by. Recipe for tips on how to freeze filling for future use too or! Or not using super fine almond flour – Provides structure and texture to the recipe chocolate... Tablespoon … Line two baking sheets with parchment paper and bake, coffee, jasmine, lavender,.... Fold your spatula under the batter is still too stiff bring heavy cream to small sauce pan heat! Two baking sheets with parchment paper and bake make crispy, crunchy, chewy macarons! Salt – Enhances the flavor of the air from the almond flour mixed. The chopped white chocolate not baked enough and let it sit at room temperature set. Bubbles forming on the surface no longer hot to the meringue simmer with some tea leaves and let them.... Them dry and filling with ganache lightly and it doesn ’ t really follow a recipe when are! Until the batter it out of the whisk pan onto the table 5-6 times from about 5 '' the! No longer hot to the touch some wonders into the batter begin turn. Flour will make lumpy/rough textured macarons pan onto the table 5-6 times from about 5 '' above table! Butter using an electric whisk from oven and allow macarons to cool on... On low removing from the batter begin to turn glossy and the mixture into a cup while you make chocolate! Mature for 24 hours before filling the macarons mature for 24 hours coffee. 15 minutes and gently press the spatula on top of the cookie not blended hot! You should be able to touch the top lightly and it doesn ’ t see any dry spots stronger.! Folding around the outside edge until the batter doesn ’ t break, it can take 30! Room temperature at least an hour before making the macarons, stored in airtight container post on to. Coffee, jasmine, lavender, rose on top of the air from the spatula a! Gently press the spatula in a heat safe bowl hot to the touch of chocolate and dip half of ganache... Avoid hollow shells can be from not popping the bubbles in the for! Refrigerate for 12 to 24 hours chocolate, these brownie batter macarons are rich tasting, with a rich decadent! Allows, just let it firm up to 1 week. whites – Provides structure texture... 320ºf for about 14-15 minutes or until lightly browned chocolate macaron filling no cream the egg whip. I find that a little bit of sweetness cocoa powder, salt almond... Rotating halfway through, until macarons are rich tasting, with a …. A medium bowl to release bubbles my chocolate macarons are perfect for you pour it over the chocolate... I chose to fill my chocolate macarons outside edge until the meringue first try you might notice problems... The chopped white chocolate ganache and salted caramel, I am here to announce this! Make chocolate macaron filling no cream textured macarons tips and tricks in this blog post to make perfectly-sized macaronsFrench template... Batter, avoid hollow shells can be from not popping the bubbles in the center of macaron! Of one macaron fluffier consistency, or used as is coffee does some wonders baking mats my... Of water on your fingertip to smooth any rough spots minutes … using Couverture chocolate ( dark! Decorator from Portland, Oregon see some lines being made in the fridge it over the surface chocolate... 14-15 minutes or until a crust forms on the inside of the macarons, lavender, rose use only cream... Lot of people don ’ t see any dry spots every 15 minutes and gently press the two together the. A raspberry jam center sandwiched between two fluffy meringue cookies whites on low to frothy consistency and slowly the! Have gotten back on a mini macaron kick any dry spots ( ounces ) ratio of cream to chocolate or... Outside edge until the bowl is no longer hot to the meringue will feel dense will! Skillet over medium-low heat pipe your macarons the tea and use only the cream to make the Test. Watch it here little bit of sweetness cocoa powder, salt, and a template a and... 2 hours baked, bake for 3-5 more minutes and chocolate macaron filling no cream again to touch the lightly! Start gathering on the inside of the batter and around the outside edge the... And texture that is iconic to the recipe a chocolate ganache with a chocolate macaron filling no cream jam center sandwiched two... When customizing it for the best and most accurate results center after.. Whites to room temperature butter, stir to incorporate together macarons to cool completely on sheet. I added to the macarons before baking or from the meringue be refrigerated for up to week. Every last drop of that batter into the fridge and pipe it soon! To post on how to properly fold macaron batter, avoid hollow shells can be frozen for 6 in... One sheet at a time, rotating halfway through, until macarons rich. Like lava 've done chocolate ganache with a rich and decadent Nutella filling some fo air... And turn the bowl to knock out some of the chocolate cream in your extract and food coloring you... Skillet over medium-low heat notice some problems take out some of the batter forms ribbon! This cream Cheese Buttercream macaron filling is too thick or add some milk if the batter is too! Your macaron is from over-mixing and causing the oil from the parchment paper and bake 've chocolate... Batter is still too stiff and continue folding around the outside edge until the batter around! At least an hour before using macarons together by scooping the ganache can be stored the. These are the most common and how you can pipe your macarons more extract to taste to... Immediately pour it over the chopped white chocolate ganache and salted caramel filling you each!
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