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Tuesday, March 31, 2015

Tutorial: Macaron Tower

Hello everybody!

 I'm afraid that there will no be any new recipe today... However, I have made a tutorial! Have you ever wondered how do patisseries make those amazing Macaron Towers? I did! And after a bit of reading, I braved one myself!

And no, it's not difficult at all! I promise, just follow the steps...

...and you'll end up with something like this!

This macaron tower is made of Strawberry and White Chocolate Macarons and Chocolate Macarons. You can use as many flavors you want, though! And different colors!

 You will need:

 50 (or more, depending on your vase) Macarons
A glass vase or bowl
A paintbrush (that has not been used for painting, obviously)
Unsweetened chocolate (melted)

 1. Paint the vase with the chocolate. You will need an even, kind of thick layer so the macarons can be stuck properly. Let it dry.

2. Take one macaron and dab the back of it with the paintbrush and a bit of chocolate.

3. Stick the macaron to the vase.

4. Repeat until you complete the base. When you start the next row, put them following a diagonal pattern.

 5. Repeat until completing the whole vase.


Enjoy!

 Anna
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Tuesday, March 24, 2015

Strawberry White Chocolate Macarons

Hello everyone!

 Today's recipe is yet again, a recipe for macarons. Truth is, in my family love them, specially my 5 year old cousin. You can bring him a big Pirate Ship cake o a pretty iced cookie and, although he will like it, he won't eat all of it. But if you bring him macarons... I can assure you, he will go crazy! 

Plus, I needed a lot of macarons for a project that I had in mind and that you'll see very soon!

Macarons are tricky (very tricky) but once you get the hang of it, it's really rewarding to make them. 

This time, I did not flavor the shells. I simply put a little bit of food coloring on them and I let the ganache shine. This white chocolate and strawberry ganache is made with fresh strawberries! Delicious, let me tell you!


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Saturday, March 14, 2015

Raspberry Scones and Lemon Curd

Hello everyone!

 Today's recipe is perfect for a fancy breakfast. In a sunlit, warm and quiet table, with a hot cup of tea. Freshly baked Raspberry Scones with a layer of homemade Lemon Curd. Does it sound appealing to you?

Wouldn't you want some right now?


Maybe you think that it's too much work, to bake the scones first thing in the morning. It could be, if you are one of those people who need their dose of coffee before becoming functional in the morning. Good news is that you can prepare them the night before and have them ready for the oven just when you wake up. Just give 15 minutes and let their aroma envelop you...


It's definitely worth the wait!

 You could leave it here. Just do the scones, eat them with butter, or any other jam. But there's something about the rasberry-lemon combination that it always works out, doesn't it? 


You can make the lemon curd in advance. And use it in other recipes. And it's homemade, and so easy to do!
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Tuesday, March 10, 2015

Chocolate French Macarons

Hello everyone!!

 I have wanted to do this recipe for a while now. After the success that the Praline and Salted Caramel French Macarons had in my family, I wanted to do macarons again.

And they were a success again! Of course, this time I decided to go with chocolate, which is always a safe bet with my family.


The ganache is so rich and velvety! I thought that it may be too strong with the amount of chocolate that has in it but it pairs with the Macarons incredibly well.

The Macaron shell has no flavour in itself, but I sprinkled a little bit of cacao on them and, really, they do not need anything else.

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Tuesday, March 3, 2015

Cotton Candy Mini Meringue Cookies

Hello everyone!
Today's recipe it's a sweet, sweet treat! It's pretty and colorful and it reminds me of carnivals and fairs. The lights, the music, the colors, the feeling that you are there with the sole purpose of having fun. These Cotton Candy Mini Meringue Cookies are really tiny, like little jewels. 



The recipe is fairly easy, too. The only possible complication being the pink stripes. And really, it's only a matter of patience...

This recipe is the classic meringue recipe. I used Martha Stewart's technique that you can see here.


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