macarons Archives - Page 4 of 4 - Passionate About Baking

HIBISCUS MACARONS with LAVENDER-HIBISCUS MASCARPONE CREAM… MacAttack!!

“Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends. That’s why I love this community.”

Jasmine Heiler

So much happening all the time, haven’t had a free moment ever since I’ve been back from the Food Blogger Connect in London. I’ve been busy baking scones (101 Cookbook) and a Ginger Cake (David Lebovitz recipe), and I’m just in time to make the deadline for the 2nd MacAttack which Jamie and I are hosting. It’s time to get back to MACTWEETS where we’ve found this amazing bunch of peeps joining us find ‘FEET‘.

Making macarons began as a passion with us on twitter, and then I threw Jamie a challenge which she took up wholeheartedly. Soon we had many more interested and excited foodies wanting to join us make macs, and so we brought about Mactweets. “We decided to create this ‘Mactweets’ blog as our virtual Mac Kitchen, a place where all of us could gather, share advice and laughs, find encouragement and solace, give cheers and pats on the back.”

This is our second macaron challenge, the first one being hosted on the Mactweets blog. It’s inspirational and special in every way as we have a wonderful lot of bakers eager to embrace the macaron for all it’s worth! This fiddly French cookie still tends to disappoint at times, yet still has the ability to make me scream from the rooftop or twittertop when feet appear!

Here are my precious macarons for the challenge. You still have some time today if you wish to jump on board. The basic recipe can be found on the Mactweets blog, with ‘what you need to do’ if you’d like to join us. Tweet us, mail us, or leave a comment either on Jamie’s blog, my blog or the Mactweets blog, and we’ll be thrilled to have you. Our first challenge on Mactweets has 40 members on the blogroll, and the list is growing. Every one’s welcome to the Mactweet party!!

I made hibiscus macarons for the challenge as I am currently enamoured by using natural colours and flavours in food I bake/cook. My Man Friday got me a huge bunch of beautiful hibiscus flowers a while ago and I recalled Very Small Anna mentioning using them. That’s what I decided to do too. I dried them in direct sunlight for about 10-12 days under some mulmul/cheesecloth. They retained quite a bit of their colour. It’s a wonderful feeling to dry and use natural edible flowers in baking.

Of course my first attempt was a total disaster… lavender macarons using some wonderful lavender that Purple Foodie had mailed me. My first batch of macs didn’t develop feel of any kind using the challenge recipe. They spread out in a rather alarming manner, and I literally wept at my loss of lavender that I had used to flavour them. I had flavoured some mascarpone as well to use in the filling, so I eventually used it in this Lavender Mascarpone Cake for my birthday.

Trying to find feet once again, I returned back to the David Lebovitz recipe that seems to be the only one that works for me. As always, I’m still treading very slowly, and still do a single egg white batch. It’s been an absolute joy to hear tweets and read mails from fellow macpassionates, some who found victory on first attempt, and some later. It’s wonderful too to see each one help the other, sharing valuable bits of advice and experience … the camaraderie was just what we had in mind!

My macs are anything but a pretty pink because I think the drop of lime juice that I used in my macronage had a chemical reaction with the pink of the hibiscus, and gave it a bluish green colour. I loved that colour too and learnt something new – Machemical reactions! … all the chemistry lab experiments in school suddenly began to make sense. Jamie has a beautiful tutorial on making the meringue posted on MacTweets. I found it very helpful. Take a look here….

The filling for the macs was mascarpone…flavoured gently and luxuriously with lavender, vanilla castor sugar and powdered hibiscus. The powdered hibiscus merely lent it colour while the lavender scented it sweetly. I made the filling a little less sweet than I normally do, since the shells add to sweetness as well. This batch was very delicate and delicious!

Hibiscus Macarons with Lavender-Hibiscus Marcarpone Cream

as adapted from David Lebovitz’s recipe
(I made half this recipe)
Macaron Batter
1 cup powdered vanilla sugar
½ cup powdered almonds
2 large egg whites, at room temperature
5 tablespoons granulated sugar
1 drop of lime juice
2-3 dried pink hibiscus flowers powdered with the sugar

Method:
I followed Jamie’s meringue mixing method from her Meringue tutorial.

Lavender-Hibiscus Marcarpone Cream

Double the ingredients if you are making the whole recipe above.
50gms mascarpone (homemade recipe here)
1-2 tbsps powdered vanilla sugar (according to taste)
1/4tsp lavender
2-3 powdered hibiscus flowers
Method:
Steep the mascarpone with the lavender overnight in an airtight container.
Next day, add the sugar and hibiscus and whip to a firm consistency.
Pipe onto cookies and sandwich. Store in refrigerator for up to 3 days.

♥ Thank you for stopping by ♥

I am also delighted to receive this beautiful book from the Daring Kitchen for my entry to their cake decorating event here. Thank you Lis and Ivonne… I love the book dearly!

The Indibloggies voting is now open. Passionate About Baking has been nominated for Best Food Blog. Voting is open HERE. Thank you!

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IT’S RAINING PIES HALLELUJAH…SIMPLE PUMPKIN & CREAM PATISSERIE

“Promises and pie-crust are made to be broken.”
Jonathan Swift

My love affair with pumpkin pie, all things pie continues. The first ever one I made was the Praline Pumpkin Pie from this stunning book Park Avenue Potluck CELEBRATIONS, a book published for cancer cure research & a celebration of food in every way. It’s a gorgeous book, with stunning photographs taken in stately NY homes, and is divided into seasonal menus. I found that quite a unique and novel idea.

That pie was quite the best pie I’ve ever made, and so I decided to explore my love for pumpkin more. There are a lot of folk who don’t like ‘pumpkin’ anything & I’m really glad to discover we’re a pumpkin loving family as far as desserts go in any case. So now I try and keep some puree in the fridge to try something new. Pumpkin puree on hand makes pie making easy. Cookie dough makes it fun.

This was a less luxurious pie as compared to the Praline Pumpkin Pie, which would be my first choice for special pie, but was delicious nevertheless. The kids enjoyed chomping straight warm slices of it. The shortbread cookie dough added some luxury and delicious flavour to it. You can use a regular pie base too if you like.

Simple Pumpkin Pie

Recipe by Julia, author Of Dozen Flours
Adapted from Megans Cooking here
Ingredients:
One regular pie shell, or a pie shell made out of brown sugar shortbread dough, baked blind & cooled

Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1/2 cup butter, at room temperature
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups pumpkin puree

Topping
2 tablespoons white sugar
2 teaspoons cinnamon
1/2 cup chopped walnuts
Drizzle
1/4 cup low fat cream
1/4 teaspoon pumpkin pie spice

Method:

Preheat oven to 180C.
Filling:

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly over the pie shell.(mixture will be thick and cookie batter-ish.)
Combine white sugar, walnuts & cinnamon in a little bowl. Evenly sprinkle cinnamon mixture over the top of the batter.
Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the center of the pan comes out clean. Let the pie cool completely (about an hour).

Optional: After the pie is completely cool, mix a little low fat cream with pumpkin pie spice and drizzle over the top. Alternately, serve warm slices with unsweetened whipped cream.

From one who never quite made pies of this sort before. Looking back, I now am amazed at how far I’ve come & how adventurous I’ve become. From someone completely eggophobic, to someone who now makes pies using eggs … WOOT! Makes me do a happy jig, and keeps the family guessing what the next dessert is going to be.

The second pie is a result of a what I thought was a ruined pastry shell meant for the Praline Pumpkin Pie, a dessert which was an absolute celebration of everything pie … smooth, luxurious & satisfying. My first attempt was far from perfect, maybe given the warm weather. Had to use it elsewhere. I also had 4 egg yolks left over from the Daring Bakers macaron challenge and a shout out on twitter had Pam @ The Cooking Ninja to my rescue, with MILs cream patisserie recipe. For me, who wouldn’t touch egg yolks with a barge pole, it was a paradox of sorts. But the cream patisserie was a real breeze. I even began to enjoy the ease of working with the yolks!! Could I dunk it into the shell and make pie? Did!!

A while later Hilda gave me words of assurance that it may just work, and Pam was all enthusiastic about experimenting. I had nothing to lose…and the experiment came out a winner. WE HAD PIE!! A delicious pie, topped with a strawberry concentrate I made with frozen strawberries & topped with grated chocolate curls… Can you tell how good it was? The family loved it!

Crème Pâtissière, Strawberry & Chocolate Pie
Ingredients:
A 9″ pie shell (Pam has a good recipe for short crust pastry/pâte brisée)
1 quantity French Pastry Cream (recipe at bottom)
1/2 cup strawberry conserve
Dark chocolate at room temperature for topping

Method:
Pour the cool pastry cream into the pie shell and leave to set overnight.
Ladle the strawberry conserve/concentrate, and spread gently but uniformly. Grate chocolate directly over the pie. Refrigerate till ready to serve.
Crème Pâtissière (French Pastry Cream)
as adapted minimally from The Cooking Ninja
Enough for 1 9″ pie shell (serves 4 otherwise)
Ingredients:
½ litre milk
4 egg yolks

1/2 a vanilla bean
130g fine sugar
2 sachets vanilla sugar
30g cornflour
a pinch of salt
Method:
Bring the milk, vanilla sugar & a pinch of salt to a gentle boil in a pot.
In the meantime, whisk the egg yolks and sugar with a wooden spoon in a big bowl until the mixture becomes pale and light. Stir in the flour slowly until it is thoroughly mixed with the egg mixture.
Pour the boiling milk into the mixture a little by little while whisking continuously to avoid curdling. And then stir in the rest of the milk until the mixture is well combined.
Transfer the whole mixture into a pot, with seeds scraped from the vanilla bean, and heat it under low setting. Stir it constantly with the wooden spoon or spatula scraping the sides and bottom until it has thickened.
Once the custard has thickened, take it off the heat, pour it into a clean bowl and let it cool down.

Just before I leave you, I have some fun news for fellow foodies and Macapassionatas!

Jamie @ Lifes A Feast and I have finally organized the second great Mac Attack and with it, we have created our own virtual Mac Kitchen, a place where we can bake macs together, share recipes, share failures and successes, ask questions, help each other through the difficulties and the bumps along the road, encourage and cheer each other on MACTWEETS!

Spread the word to other foodies and food bloggers! Don’t be afraid! Let the Mac Games begin!

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DARING BAKERS MAKE FRENCH MACARONS…YES, TIME FOR FEET AGAIN!

“Continuous effort—not strength or intelligence—is the key to unlocking our potential.”

Winston Churchill

It’s the 27th again, time to post the Daring Bakers challenge, a wonderful & fun group brought together by Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice. This month we were led into a merry dance; the challenge was to find ‘FEET’. Hail the great French macaron/macaroon, an elegant French cookie that I find entirely temperamental and fiddly. One that has reduced me to tears in the past, brought me to my knees in the quest for ‘feet’…yet one that gave me untold joy when I finally found them.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Unless you’ve been frozen in permafrost for the past five years, you’ve likely noticed that cupcake bakeries have popped up all over like iced mushrooms. Knock one down, and three take its place. Much has been made about not only the cupcake’s popularity, but also its incipient demise as the sweet du jour. Since we seem to be a culture intent on the next sensation, pundits, food enthusiasts and bloggers have all wondered what this sensation might be. More than a few have suggested that French-style macaroons (called macarons in France) might supplant the cupcake. This may or may not come to pass, but the basic premise of the French macaroon is pretty damned tasty.In the United States, the term “macaroon” generally refers to a cookie made primarily of coconut. But European macaroons are based on either ground almonds or almond paste, combined with sugar and egg whites. The texture can run from chewy, crunchy or a combination of the two. Frequently, two macaroons are sandwiched together with ganache, buttercream or jam, which can cause the cookies to become more chewy. The flavor possibilities and combinations are nigh endless, allowing infinitely customizable permutations.

French macaroons are notorious for being difficult to master. Type in “macaroon,” “French macaroon” or “macaron” in your search engine of choice, and you will be inundated not only with bakeries offering these tasty little cookies, but scores and even hundreds of blogs all attempting to find the perfect recipe, the perfect technique. Which one is right? Which captures the perfect essence of macaroons? The answer is all of them and none of them. Macaroons are highly subjective, the subject of passionate, almost Talmudic study and debate. Chewy? Crisp? Age your egg whites? Ground the nuts or use nut meal or nut flour? Cooked sugar syrup, or confectioners’ sugar? In the words of a therapist, what do you think is the ideal macaroon? The answer lies within you…

A mac obssessed group of us foodie pals on twitter had ventured into mac territory a few months ago, and it took me many attempts before I got it right. ‘Many‘ translate into 6 attempts on a single morning, in a mad frenzy, batch after batch, failure after failure. It was on the 7th attempt that I finally tasted success with David Lebovitz’s French Chocolate Macarons with Pistachio Buttercream. All credit went to a great bunch of tweeples who held my hand. Of them many were Daring Bakers – Meeta, Aparna, Hilda, Jamie, Ria & Barbara! Jamie was crowned the Mac Queen…and boy, am I glad I got all that experience. What worked for me then was a much lower temperature and David Lebovitz’s recipe; I now call him the ‘Mac Mastah‘!!

When the challenge was announced this month I was doing the salsa, the flamenco, the tango, the cha–cha–cha … even the macarona, if there was one! We needed ‘FEET’ here, and I knew just what I had to do; also knew just how to behave if they failed. No more tears, no more panic. Many egg whites lined up, almond meal made from scratch & I was ready to roll. Popped batch one into the oven with the DB recipe, and the first lot at 93C turned out beautifully, with the prettiest feet developing. All was lost at 190C & my tray bubbled over. UGH! I should have known, because that’s just what happened when I tried a David Lebovitz recipe during the mac attack at 190C.

Then again, no drama. Calmly wrapped the parchment paper, binned it & began all over again, but this time with my tried & tested 140C variant on the Lebovitz recipe, sans cocoa. Found colour inspiration and sound advice from Trissa @ Trissalicious. One look at her blog, & her beautiful coloured macs, returned me to an uber confident baker, unfazed by failure. Exchanged mails with her, and was back at it in no time, again with a 1 egg white batch.

I divide the batter into 5 portions and added a drop of neon colour to each. Ended with vanilla sugar flavoured, pretty coloured French macarons, not perfect, but good enough for me. Loved doing the challenge, maybe because it worked for me. I sandwiched them with a vanilla butter cream, and the kids loved them. I’d do this again soon, but for the fact that I find macarons far too sweet. I might try them again in the winter with a bittersweet chocolate filling, or might try them again just because I love the way they look! They really are stunning little creatures!

I did a batch with pumpkin pie spice too, just because I had some pumpkin puree left over from this Praline Pumpkin Pie here, and I wanted to make something pumpkin pie spice flavoured. These turned out delish too, but we finished them sooner because of the pumpkin puree filling, as it had more moisture. I preferred these to the vanilla buttercream ones, as I found them less sweet.

Awesome tasty cookies. I’m including them here for the Great HallowTweet … a Halloween Bloghop by Renee @ Flamingo Musings (refer my post here)!

Vanilla Macarons with Vanilla Buttercream
as adapted from David Lebovitz’s recipe
(I made half this recipe )
Macaron Batter
1 cup powdered vanilla sugar
½ cup powdered almonds
2 large egg whites, at room temperature
5 tablespoons granulated sugar
Liquid neon colours

Method:
Preheat oven to 140 degrees C.
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. (They should stay in the bowl if you hold it upside down. try at your own peril!!)
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Divide into bowls and gently mix in the colour if you want too. See Trissa’s post here.
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes.
Let cool completely then remove from baking sheet.

Vanilla Bean Buttercream
Double the ingredients if you are making the whole recipe above.
50gms butter at room temperature
50gms powdered vanilla sugar
1/4 vanilla bean
1 tbsp light cream
Method:
Scrape the seeds from the vanilla bean into a bowl with all the ingredients, & whip together to firm consistency.
Pipe onto cookies & sandwich. Store in refrigerator for up to 3 days.

Note: For pumpkin spice macarons, 1 added 1/2 tsp of pumpkin pie spice to almond meal & blended for a few seconds. For pumpkin buttercream, I mixed 1 tbsp of pumpkin puree to a white chocolate ganache. These macs should be consumed faster because the moisture content in the pumpkin buttercream could lead them to be soggy faster than the regular buttercream.

♥ Thank you for stopping by ♥

Do stop by and see the other Daring Bakers around the world find their feet HERE!

Thank you Amy @ Baking Without Fear for this wonderful challenge!

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CHOCOLATE MACARONS with PISTACHIO BUTTERCREAM … ‘FEETS, FEETS,’ I GOT ‘FEETS’

“@vindee yes! Deeba those are definitely feet. Twittdome so hear that?

It’s the patter of Deeba’s Mac Feet!”

Meeta @ WFLH via twitter

I’d written this virtual post in my mind over and over again. The search for elusive ‘FEET’ is where I almost met my Waterloo in baking. These elegant French cookies, the ultimate beauties, have eluded me too long. I have gazed endlessly at the most gorgeous macarons at Helen and Aran’s blogs. Seven attempts down & yet here I was, back again. Each time a mixed bag of emotions. Will there be ‘feet’ this time?

Once I begin piping out the little circles, I am at a 100% level of confidence. Oooh they look so good; these are gonna be leggy for sure. All I’ve always ended up with was cracked tops, utterly disappointed. All I wanted was macarons that could stand sideways like Helen’s did! It was certainly becoming an obsession! Dating back to the 18th century, the macaron is a traditional French pastry, made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts’ baker’s oven as round meringue-like domes with a flat base. At the Versailles Court in Paris, members of the Dalloyau family, whose descendants later founded the gastronomy house of the same name, served macarons to royalty in the then ruling House of Bourbon. Marie Antoinette loved macaron from young age, she even named her cat Macaron when she was 5 years old. In the 1830s macarons were served two-by-two with the addition of jams, liqueurs, and spices. The double-decker macaron filled with cream that is popular today was invented by the French pâtisserie Ladurée.

We got together a challenge for ourselves on twitter, the group of wannabe mac bakers, yet a terrified bunch. Began with Aparna calling out to me, and me in turn daring my lovely friend, and over the top, talented Jamie. By the end of the first 2 days, we set twitter on fire. Our days were gone tweeting hysterically about macs, doing the headless chicken dance. Jamie, took the dare head-on, and produced macs upon macs with great aplomb, and was declared our gangs’ own Mac Queen. With her firmly in the drivers seat, there was no looking back. She’s still driving the express & there’s no way of getting off!! I went through dizzy spells, with the rest of the gang getting ‘feet’ one by one. (Just in case you are still wondering, FEET are the little ruffles the macaron develops at the base when it rises.)

Woe begone me… desperate times call for desperate measures & after lengthy consultations with Aparna, I found myself shivering at the back of the class with Monsieur Lebovitz! One look and you’re dead! He’s the no nonsense sort, calls a spade a spade, & is downright scary! I mean, did I ever want to go back to school? …Nah! But well, had a rep to protect, & it had a passion behind it.

4th time with my failed macs in tow, I now proceeded very clinically. Trying to find logic in my feet. Was been helped beyond belief by the mac attack gang! Aparna offering me Indian baking advice from Goa…we share similar humid weather these days. Jamie, now royally pronounced the New Queen of Macs, royally discharged her duties, & cross questioned me from step 1! Helen, the original & revered Mac Queen, who patiently answered my dumb questions one after the other, & I had zillions. Hilda, who wasn’t a newbie mac baker, gave me endless advice, trying to get to the bottom of my debacle. Meeta, my partner in crime, the only other mac retard as she called herself, got feet on her first go. Even went on to suggest I shove the BOXES of failed macs under mattresses & behind sofas, & begin again.

The hub was now uber suspicious. What are these boxes of strange airy things lying all over the house? We’ve been eating faux tiramisu, ice creams with crushed failed macs, macs on their own … they are darned delicious though! Back to the role call, Hilda, sweet Hilda, who gave me many options – try Italian if French doesn’t work, and sent me links to another mac supremo, Mercotte. Deb called me to Umbria to relax – who cares if u didn’t make them, just get over here. Purple Foodie who said, I know you’ll be back again, I know you. She does…Scorpions of the world reunite!…And of course the Cooking Ninja, adding spirited words to my ordeal. She did a research for me on every tweet & updated me bit by bit on twitter. Thank you gang, you got me on my FEET!

So many people behind my mac endeavours, so I had to deliver. They’d all got ‘feet’ and were ready to dance, but the lovely tweeple waited with baited breath for me, wide eyed. “We’ll strut our stuff together”, they said.!! Sometimes I was scared of going onto twitter because they’d ask, hesitatingly, ” Any luck – got feet yet!”.

One more imaginary scowl from Monsieur Lebovitz later, quick discussions with Hilda, Aparna, & Meeta, I experimented for the 6th time that particular day. Two trays, 140C, a bowl at the bottom to absorb extra heat, resting time of an hour... and the Mr Lebovitz’s Chocolate Macaron recipe finally found me my ‘feet’!

.
Pamela @ Cooking Ninja gave me my victory call in her tweets, constantly making me feel like I would get there, …
vindee U’ll get your feets dearie. Can see you jumping up & down in yr kitchen shouting ‘I got feets! I got feets!’ like u won lotto. 😉

@vindee Did I hear that you got feets finally?

@vindee woohoo! Congrats! 🙂

Chocolate Macarons with Pistachio Buttercream

as adapted from David Lebovitz’s recipe

( I made half this recipe )
Macaron Batter
1 cup (100 gr) powdered sugar
½ cup powdered almonds

3 tablespoons cocoa powder
2 large egg whites, at room temperature
5 tablespoons granulated sugar
Method:
Preheat oven to 140 degrees C.
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. ( I rested them for over an hour because it was humid).

Let cool completely then remove from baking sheet.

Pistachio Buttercream
Double the ingrdients if you are making the whole recipe above.
Ingredients:
3 tbsps butter, soft
1/4 cup pistachio nuts
1/8 cup granulated sugar
Few drops green food colour
Method:
Run the pistachio, sugar and colour in a nut/coffee grinder till well ground.
Whisk the butter till smooth for a minute, add the nut mix & blend.
Pipe onto cookies & sandwich. Store in refrigerator for up to 3 days.

Could write a thesis. Read up Helen’s Macaron 101 and her online tutorial at Desserts Magazine, David Lebovitzs macaron instructions, Lemonpi’s macaron posts, Mercotte’s beautiful pages of Desperately Seeking Macarons, Veronica of Kitchen Musings Macaron Chronicles from back to front & all around … unbelievable!

The original Mac Queen, Helen of Tartlette still rules our twitterverse, supremely, & we could never had gotten anywhere without her! Thank you!!

As time is going by, we’ve had more & more folk join our twitter gang. Rachel, Shelley, Deb, Pamela, Erin, Ilva, Ria, Barbara, Megan, Paula, Reene, Finla … and a few more as we get closer to the 15th of September, ’09. That’s the date for the round-up at Jamie’s blog @ Lifes A Feast …

So if you still want to join, do drop us a tweet (or comment/mail). We’ll be happy to have you on board!

Tag: macarons

HIBISCUS MACARONS with LAVENDER-HIBISCUS MASCARPONE CREAM… MacAttack!!

IT’S RAINING PIES HALLELUJAH…SIMPLE PUMPKIN & CREAM PATISSERIE

DARING BAKERS MAKE FRENCH MACARONS…YES, TIME FOR FEET AGAIN!

CHOCOLATE MACARONS with PISTACHIO BUTTERCREAM … ‘FEETS, FEETS,’ I GOT ‘FEETS’

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