Macarons, macarons!

This week on "Wonderful World of Etsy" I bring you a selection of gorgeous Macaron Art.

1. Les petites douceurs 8.5 x 11
2. Laduree box... 5 x 5 fine art photography print
3. Macaron study no. 1... 5 x 5 fine art photography print
4. Strawberry and Vanilla Macaron - 8 x 8 - Fine Art Photography

Have a sweet day!

Pierre Hermé Macarons

Whilst on a recent work trip to Paris I managed to sneak in a quick trip to Pierre Hermé, the French King of pastry who takes you on a journey into the world of tastes, sensations and pleasures. Every season he brings out new ideas and delights in cakes, desserts, chocolate, petit fours, macaroons and ice cream.

I chose a selection, which included the following:

• Chuao, a pure origin Chuao dark chocolate, on one side and blackcurrant on the other with a blackcurrant berry ganache filling - my favourite!
• Huile D'Olive and Mandarine, which is an olive oil green on one side and mandarin orange on the other, with a creamy mandarine ganache filling.
• Mogador, a chocolate speckled yellow passion fruit macaron with a milk chocolate ganache filling.
• Infiniment Chocolate, which is a brown chocolate speckled Venezuela Porcelana chocolate macaron - a chocolate lovers dream!
• Creme Brulée, a peach coloured vanilla and caramel macaron.
• Métissé, which is bright orange on one side, dark orange on the other and filled with a bright yellow ganache tasting of carrot, orange and cinnamon.

I just love the unusual flavours, and will have to be more adventurous with mine.

Have a sweet day!

Passion Fruit Macarons

I love macarons. Not only do they taste great but they look so pretty, too. Being gluten-intolerant it is also a delight to be able to go into a patisserie and be able to buy something!

When it comes to making them, I get a little nervous as they can be so tricky. Having recently been given an aqua Kitchen Aid for Christmas/Birthday by my adorable parents, I really wanted to give macarons another go.

There are many great sites giving advice on how to make them so they turn out great and one of the tips that is often recommended is heating the sugar first. So, this time around I melted the sugar and used my Kitchen Aid to whisk the mix. Definitely the best so far!

Having recently been sent some Hotel Chocolat white chocolate drops to use in my recipes. I went for an indulgent fresh Passion Fruit zingy white chocolate ganache for the centres. I love how quick and easy it is to use the chocolate drops and the taste! ah!

Vanilla Macarons (makes 12)

Ingredients
125g icing sugar (powdered sugar)
125g ground almonds
90g egg whites separated the night before (important!)
110g Caster sugar (superfine sugar)
2 tbsp water
Food colouring, if required
Edible purple dust


Cooking instructions

1. Mix almonds and icing sugar in a food processor until you have a smooth fine powder.
2. In a small bowl mix 40g egg whites, ground almonds and icing sugar into a paste.
3. Put water and sugar in a small saucepan and heat gently to melt the sugar, turn up the heat and boil until the mixture has a thick syrupy consistency.
4. Whisk the remaning egg whites until they form medium peaks.
5. Slowly add hot sugar syrup and food colouring to the egg whites, all the while whisking, until you have a stiff shiny meringue mixture.(If you are going to add color to the macaron shells, this is the time to do so.)
6. Slowly add the meringue mixture to the almond paste with a wooden spoon until you have a shiny mass.
7. Using a parchment bag with about a 1cm opening at the tip, squeeze the macarons mixture onto parchment paper lined baking trays.
8. Tap the underside of the baking sheet to remove air bubbles.
9. Sprinkle edible food dust on top.
10. Let them dry for 30 mins so they form a shiny hard crust.
11. Cook them for about 10-12 minutes in the oven at 160 deg C, turning them around after 5 mins. Also, leave the oven door slightly ajar and make sure to keep an eye on them.
12. Carefully remove them from the oven and transfer parchment paper onto a cooling rack.
13. When cool, slide them off the parchment paper using a metal spatula.

White chocolate & Passion Fruit ganache

Ingredients
125g double cream (heavy cream)
1/2 teaspoon vanilla essence
35g passion fruit, blended
100g Hotel Chocolat white chocolate drops


Cooking instructions

1. Bring cream to the boil in a small saucepan.
2. Remove from heat immediately and stir in chocolate until melted.
3. Stir in passion fruit and vanilla essence until glossy.
4. Refrigerate for about 45 mins.
5. Spoon a teaspoon of ganache onto half of the macarons and place the other halves on top to form the ganache sandwich.
6. Let the macarons chill in the refrigerator for 24 hours before eating.

Macarons will keep for 2 days refrigerated in an airtight container.

A few tips

• Always sift and double sift your ground almonds and icing sugar so there are no lumps.
• Use egg whites that have been left out at least over night, otherwise you can be left with flat macarons.
• If piping the macarons leaves a peak on top, be sure to smooth the top over with a wet finger.
• Use a double layer of baking parchment to prevent burning.

Have a sweet day!

Inspirational Pins - I Love Macarons

Today in my series of posts "Inspirational Pins", I bring you gorgeous pink macarons inspired by my I love Macarons Pinterest board.

• Strawberries and Vanilla Bean
• Not so Humble Pie
• Pink Macarons with Raspberry Filling
• Raspberry Tea Macarons with Tahini Dark Chocolate Cream

Have a sweet day!

Hampton Blue giveaway winner

My contest ended yesterday and I just picked a winner using random.org and I am delighted to announce the winner of the Hampton Blue Giveaway is...

Drumroll please? Without further ado, the lucky winner is...

Christy from the lovely blog Sweet Tidings. Who would like to spend some of her voucher on the East of India mug in a box. Please e-mail me your details.

Congratulations Christy, you will receive £30 worth of store credit for Hampton Blue

Thank you to all of you sweets that entered, to my loyal followers and new friends.


Have a sweet day!

Pretty in Pink Macarons

This week on Flickr Faves Sunday, I bring you the prettiest pink macarons wit these gorgeous pics. Check back soon for some more of the most inspirational photographers on Flickr.

Some beautiful shots from my Flickr favourites (From left to right):

• The gorgeous raspberry Pink macarons by Junglefrog
  
• The beautiful chocolate filled pink macarons - short stack by jayme michelle
  
• The wonderful close up of Janjou Pâtisserie - French Macarons for Easter Photoshoot by MSIMANTOV
• The pretty speckled Raspberry Rose Dark Chocolate Macarons by allie1903

Have a sweet day!

Sweet treats to make, decorate, and give by Laura Tabor

This month I'm reviewing sweet treats to make, decorate and give by Laura Tabor from illustrated lifestyle publishers, Ryland Peters & Small and CICO Books. Laura Tabor is a successful British jewellery designer. After an acclaimed and successful graduate show from Central St Martins Laura launched her eponymous label, which adorns boutiques and department stores in and around London as well as internationally. After moving to a new home with a fabulous kitchen, and having just completed a collection called Sweet, Laura decided to turn her hand to one of her childhood passions, baking! I chose to review this book as it sounded a great fun baking book full of magical ideas!

In my opinion this is a wonderful hardbound book full of whimsical sweet treats. It combines beautifully styled photography with great recipes and ideas.

Sweet treats to make, decorate and give contains over 35 delicious decorating ideas for cakes, cookies and candies. Laura Tabor has combined her passions for jewellery and baking, producing a range of beautifully decorated edible gifts; from shimmery marshmallow pearls, Fabergè-inspired Easter eggs to a pretty fondant Valentine's rose locket.

Each culinary treat is styled beautifully and photographed by Stuart West. Not only is it a delight to look at, but as you leaf through the pages it is full of practical instructions that are clear and easy to follow, with lots of photos, hints and tips to help you get it right first time.

The first chapter, covers the equipment you will need, basic cupcake and cookie recipes, how to's on icings and butter creams and pretty gift wrapping ideas. The second chapter, entitled 'Beautiful Treats for Girls', has jelly gems that catch the light, intricate art nouveau dragonfly and butterfly cookies and beautiful chocolate cameos. 'Gentlemen Adorned' has recipes for eccentric peppermint monocle cookies, cute button bites and peanut butter filled moustache lollipops. 'Celebration Gifts' is packed with ideas for all occasions, like the stained glass and rosette cookies, teeny baby cakes adorned with milk chocolate golden safety pins, mini wedding cakes and romantic juicy jelly hearts set with real gold leaf. The final chapter, 'Fun for Children' has easy-to-make bright candy necklaces and bracelets; from the gobstopper ribbon necklace, cookie charm necklace to the rice paper blossom jewels.

At a recommended price of £14.99, I think this book is good value for money as it offers inspiring ideas with very clear step-by-step instructions for the novice baker, while more experienced cooks will be inspired to create uniquely different sweet treats.

Some of the sweet treats that really caught me eye are:

Gobstopper ribbon necklaces, so pretty and cute, perfect as a gift for the little people in my life!

Art nouveau dragonfly and butterfly cookies. I have some pink and blue edible pearls that would look fab on these!

So need to have a go at these, so many options, so much fun!

Faberge-style Easter cookies, to go on this year's Easter Table!

To summarize, sweet treats to make, decorate and give is a wonderful book full of recipes and ideas for uniquely different sweets, all with clear, informative instructions.

Please note that my opinions are my own and I am not paid for these reviews (apart from receiving a free book, of course!).

Have a sweet day!