Macarons by Bossa Cafez

This week on Flickr Faves Sunday, I bring you beautiful macarons from Evanline of Bossa Cafez. Her macarons are always picture perfect and I love her use of colour and fillings. How delightful is the box of macrons in silver grey, vintage pink and caramel?

Some beautiful shots from my Flickr favourites (clockwise from top left):

• The pretty stack of two colour shell macarons in Happy Holidays!
• The bright colours in Macaron Order - Danielle
• The fresh raspberry filled Mini Ispahans
• The delightful box of Macarons

Have a sweet day!

Macarons by Annie Rigg

This week I'm reviewing Macarons by Annie Rigg, from illustrated lifestyle publishers Ryland Peters & Small and CICO Books. Annie Rigg has been baking since her early childhood and has spent the past seven years as a freelance food stylist and writer. She currently has five books in print and her work has featured in numerous bestselling magazines. Before this she cooked for Paul McCartney, Pink Floyd and the Rolling Stones to name a few whilst on tour.

I chose to review this book as of all the treats I have baked in the past few years, macarons have been the hardest to get right. This Christmas I would like to make picture perfect, delicious macarons for my dessert table and to give as gifts.

The first chapter is all about mastering the art and technique of basic macrons with step by step instructions and a host of tips for success. Taking the basic macaron, it also shows how you can make a variety of traditional flavours, from zesty lemon to nutty pistachio to velvety chocolate. Then it takes you through the steps to make a choice of fillings from chocolate ganache, vanilla cream, buttercream, mascarpone cream and lemon curd. All of these are beautifully illustrated with dreamy photographs by Kate Whitaker.

After equipping you with all the know-how on making delicious filled macarons the book then shares with you inspiration for matches made in heaven, like the coconut shells filled with caramelized banana that sound divine or the Christmas themed almond shells filled with a gingerbread spice. Then it moves on to the creative combinations where you make up two different flavored shells and three or four fillings. This I can't wait to try as I have always made them with matching shells in the past. I love the classical autumnal fruit combination of apple and blackberry that sound yummy and look fantastic! The decadent chocolate and cherry ones also sound amazing, filled with a chocolate ganache and a cherry cream.

At a recommended price of £9.99, I think this hardback book is a fantastic book that will leave you feeling more confident and inspired to make your own macarons and is beautifully illustrated with stylish photographs.

Some of my favourite macarons:

Flavour combinations

Apple and blackberry

White chocolate and raspberry

Rose

To summarize, Macarons is a great book for those looking to master the technique of making macarons and experiment with flavours.

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!

Food Gawker - Macarons

I recently discovered foodgawker via the ever so popular, beautiful blog Made by Girl. Boy am I in love!

From the website:
'foodgawker is a photo gallery that allows you to visually search and discover new recipes, techniques and ingredients to inspire your culinary adventures. We publish food photography submitted by food bloggers from around the world. Our editors review hundreds of submissions daily and choose the highest quality, most appealing images to showcase.'

The photographs are beautiful and link to some brilliant bakery and foodie blogs. What's not to love? A new passion that will keep me occupied for hours - I have warned you!

They also have three sister sites, each full of beautiful photos. From great craft projects on craftgawker, inspiring interior pics on dwellinggawker and fabulous wedding ideas on weddinggawker.

Have a sweet day!

Baking Macarons

1. Tala icing bag set
2. Sari mixing bowl
3. Sari measuring spoon set
4. de Buyer® silicone baking mat with rings
   
5. Dualit hand mixer in glacier blue
6. Sari measuring cups

This week in my series of posts, "Friday Finds", I bring you a selection of pretty baking equipment with which to make macarons.

Have a sweet day!

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!

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!

Loving Macarons

This week on Wonderful World of Etsy
I am loving all things macaron, from the cute illustration to the adorably cute Macaron place card holders.

1. Macaron Study 1 Photography Print
2. Macarons Art Original Watercolor Painting
3. Sweet French Macaron Necklaces
4. Macaron Place Card Holders

Have a sweet day!

My new love: Pinterest!

I love Macarons

Shades of turquoise

Bird love

OK, I know Sundays here at Torie Jayne are normally reserved for showing you some of the lovely images I find on Flickr but I recently discovered Pinterest through the sweet Rachel at Lovely Clusters. It is a great new site that lets you collect, and showcase collections of, your favorite inspirational pics in a beautifully visual way. You simply add the "pin it" bookmarklet to your browser's toolbar and anytime you find a great image you click "pin it" and it will add it to your board. There is also an upload feature for your own images. This is one stylish site for creating inspirational mood boards. I am in love!

You can check out my boards, like I love Macarons, Shades of turquoise or Bird love and many more. If you're inspired by Pinterest like me, please follow my boards.♥♥♥

Have a sweet day!

Macarons

I have been buying macarons recently and trying all the different flavours. I thought it was about time I make my own and I wanted them to be in pink and white to match my Halloween colours. I think they are the hardest sweets I have made! My first batch collapsed! So, before I made the second batch I searched the internet for tips, which I've included below.

Vanilla Macarons (makes 12)

Ingredients
240g icing sugar (powdered sugar)
180g ground almonds
4 egg whites separated the night before (important!)
80g vanilla sugar
Food colouring, if required

Cooking instructions

1. Mix almonds and sugar in a food processor until you have a smooth fine powder
2. Whisk the egg whites until they form soft peaks
3. Slowly add vanilla sugar to the egg whites, all the while whisking.
4. Slowly add the fine powder to the egg white mix with a wooden spoon till you have a shiny mass.
5. Add food colouring until required colour is achieved.
6. Using a parchment bag with about a 1cm opening at tip, squeeze the macarons mixture onto parchment paper lined baking trays. (I used a template under the baking paper of circles 2.5cm wide, to get them evenly sized).
7. Tap the underside of the baking sheet to remove air bubbles.
8. Let them dry for 1 hour so they form a shiny hard crust.
9. Cook them for about 10-12 minutes in the oven at 140deg C, turning them around after 5 mins. Also, leave the oven door slightly ajar and make sure to keep an eye on them.
10. Carefully remove them from the oven and transfer parchment paper onto a cooling rack.
11. When cool, slide them off the parchment paper using a metal spatula.

White chocolate & Blackberry ganache

Ingredients
125g double cream (heavy cream)
1/2 teaspoon vanilla essence
50g blackberries, blended
100g white chocolate

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 raspberries 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 old 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!