tag:blogger.com,1999:blog-47074031832716273442024-02-07T06:12:55.257-05:00The Macaron QueenTrendy . Fashionable . DeliciousThe Macaron Queenhttp://www.blogger.com/profile/05078519772235438542noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4707403183271627344.post-16583707807508702652012-01-25T22:12:00.002-05:002012-01-27T14:43:48.702-05:00FREE Macaron Goodies!!<div class="separator" style="clear: both; text-align: center;">
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I'm doing a Giveaway just because you guys are a great fan....and it's super simple. Just complete these 3 steps and you have a chance to win this delicious box of French Macaron:<br />
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1) Follow my blog by clicking "Join this site" on the right--------------></div>
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2) Like my <a href="https://www.facebook.com/themacaronqueen">facebook page</a>.<br />
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3) Complete the form posted on my facebook wall. Just look for "Giveaway". It is just as simple as that. And you may be the lucky winner. Good luck!<br />
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This giveaway is only valid for fans residing in US and will end on Feb 29th. Winner will be selected randomly using Random.org and will be announced on March 1st, 2012. So hurry up and sign up for a chance to win this treat!</div>
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</div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>The Macaron Queenhttp://www.blogger.com/profile/05078519772235438542noreply@blogger.com0tag:blogger.com,1999:blog-4707403183271627344.post-434565878563930352012-01-14T05:46:00.000-05:002012-01-14T05:51:57.094-05:00Will you be my Valentine?<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444;">Valentine's Day is about celebrating the love for your significant other. This is the one day you go out of the way to do something different to make your loved one feel special. It doesn't have to be expensive; it is the planning and effort put into it that counts the most. My perfect Valentine's Day start out in the morning when you wake up and there's breakfast in bed. Throughout the day we just have to be nice and patient with each other regardless of everyday hectic and stressful life. A romantic candlelit dinner to end the night with passion and love. Wouldn't it be lovely to have a day like that everyday?</span></div>
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<span style="color: purple;">Click <span style="font-size: large;"><a href="http://www.etsy.com/shop/themacaronqueen?ref=seller_info">HERE</a></span> to buy</span></div>
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<a name='more'></a><span style="color: #444444;">To make the day extra special, I decided to make some Valentine's Day inspired macarons. I'm going with a heart shaped white fondant on top of pink and red macarons. I love making designs with fondants because it is just so simple, clean and adds elegance to the macarons. Simplicity is the key to all my designs. </span><br />
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #ea9999;"><span class="Apple-style-span" style="font-size: medium;">Recipe:</span></span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #999999;">Approximately 30-35 macarons</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">140g almond flour</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">200 g confectioners sugar</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">100g egg white (aged- about 4-5 days separated from the yolk and refrigerated. Covered in a saran wrap/ Tupperware)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1/4 tsp egg white powder</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">20g granulated sugar</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">Pinch of salt</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1/4 oz Red icing Color or Pink</span></span></div>
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<span class="Apple-style-span" style="color: #444444;">Wilton #12 tip</span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1) Mix the almond flour, confectioners sugar and cocoa powder in a food processor. You can pour everything into the processor and then mix the content with a butter knife before turning it on.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">2) Sift the ingredient</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">3) Microwave the egg white at 15 seconds at high to further thicken the egg white. Make sure that the egg white is not cooked.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">4) Place the egg white in a mixing bowl and sprinkle the salt.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">5) Whisk at low speed until becomes foamy.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">6) Add in the egg white powder.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">7) Add in granulated sugar gradually and continue to whisk until it turns soft peak.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">8) Add in coloring and continue to whisk until it is between soft and stiff peak (medium peak). You don't want it to be too stiff.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">9) Add in the almond mix gradually and fold until the batter is evenly mix. Avoid mixing like crazy because that will create bubbles. (I know, it is very tempting to do that)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">10) Put in piping bag and pipe them an inch apart. </span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">11) Let it sit between 30-60 minutes</span></span></div>
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<span style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">12) Bake at 315 F for 15 minute at the lowest shelve.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAZxcHvYXyILnShBNCEtq71UR-lZvoARb53SEoeH3oZ_44q2UmtkE7Wiik4s4gc0Py5dVY2KGIucKv7uj0rIpUv1Wr1g0fcLNj3XMV2k607au6Yo4TffczMwnilD5HYdJZ5ahqYLfZoM/s1600/vred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAZxcHvYXyILnShBNCEtq71UR-lZvoARb53SEoeH3oZ_44q2UmtkE7Wiik4s4gc0Py5dVY2KGIucKv7uj0rIpUv1Wr1g0fcLNj3XMV2k607au6Yo4TffczMwnilD5HYdJZ5ahqYLfZoM/s320/vred.jpg" width="320" /></a></div>
<span style="color: #444444;"> The white heart is made with fondant and a mini heart shaped cookie cutter.</span><br />
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<span style="background-color: white; color: #ea9999; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: medium; line-height: 25px;">Rose water & raspberry filling:</span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">70g organic confectioners sugar</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">3 tsp organic butter (soften)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1/4 tsp of vanilla essence</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">Pinch of salt (if using unsalted butter)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">4-5 drops of Rose water</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1/2 jar Pure </span></span><span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">Raspberry jam</span></span><span style="background-color: transparent;"> </span></div>
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<span style="background-color: transparent;">1) Mix the butter, confectioners sugar, vanilla essence & rose water.</span></div>
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<span style="background-color: transparent;">2) Spoon 1/4 tsp of raspberry jam on the center on each macarons</span></div>
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<span style="background-color: transparent;">3) Pipe the rose water buttercream around the raspberry jam.</span></div>
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<br /><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>The Macaron Queenhttp://www.blogger.com/profile/05078519772235438542noreply@blogger.com0tag:blogger.com,1999:blog-4707403183271627344.post-56553461381640855152011-11-20T15:55:00.001-05:002012-01-14T05:15:44.250-05:00Mango Coconut Fusion Macaron<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #444444;">The tropical taste of coconut infused mango is what I describe as marriage made in heaven.Coconut has been used for centuries in traditional medicine. According to <a href="http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html">Organicfacts.net</a>, among the health benefits from coconut oil are hair, skin care, stress relief, weight loss, immune system and digestion.When you combine coconut with the vitamin rich and antioxidant mango, a very intense flavor is created. In my language, I call it yummy!</span></div>
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<span class="Apple-style-span" style="color: #e06666; font-size: large;">Macaron Shell Recipe</span></div>
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<span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;">Approximately 30-35 macaron</span></div>
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<span style="color: #e06666;"><span style="color: #444444;">140g almond flour</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">200 g confectioners sugar</span></span></div>
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<span style="color: #444444;">100g egg white (aged- about 4-5 days separated from the yolk and refrigerated. Covered in a saran wrap/ Tupperware)</span></div>
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<span style="color: #e06666;"><span style="color: #444444;">1/4 tsp egg white powder</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">20g organic granulated sugar</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">Pinch of salt</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">1 drop Yellow Icing Color</span></span></div>
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<span class="Apple-style-span" style="color: #444444;">Coconut Flakes (Optional)</span></div>
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<span style="color: #444444;">Wilton #12 tip</span></div>
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<span style="color: #e06666;"><span style="color: #444444;">1) Mix the almond flour and confectioners sugar in a food processor. You can pour everything into the processor and then mix the content with a butter knife before turning it on.</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">2) Sift the ingredient</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">3) Microwave the egg white at 15 seconds at high to further thicken the egg white. Make sure that the egg white is not cooked.</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">4) Place the egg white in a mixing bowl and sprinkle the salt.</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">5) Whisk at low speed until becomes foamy.</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">6) Add in the egg white powder.</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">7) Add in granulated sugar gradually and continue to whisk until it turns soft peak.</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">8) Add in coloring and continue to whisk until it is between soft and stiff peak (medium peak). You don't want it to be too stiff.</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">9) Add in the almond mix gradually and fold until the batter is evenly mix. Avoid mixing like crazy because that will create bubbles. (I know, it is very tempting to do that)</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">10) Put in piping bag and pipe them an inch apart. Sprinkle coconut flakes on the shells. </span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">11) Let it sit between 30-60 minutes</span></span></div>
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<span style="color: #e06666;"><span style="color: #444444;">12) Bake at 315 F for 15 minute at the lowest shelve.</span></span></div>
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<a href="http://140g%20almond%20flour%20200%20g%20confectioners%20sugar%20100g%20egg%20white%20%28aged-%20about%204-5%20days%20separated%20from%20the%20yolk%20and%20refrigerated.%20covered%20in%20a%20saran%20wrap/%20Tupperware)%201/4%20tsp%20egg%20white%20powder%2020g%20organic%20granulated%20sugar%20Pinch%20of%20salt%201%20drop%20Yellow%20Icing%20Color%20Wilton%20#12 tip 1) Mix the almond flour and confectioners sugar in a food processor. You can pour everything into the processor and then mix the content with a butter knife before turning it on. 2) Sift the ingredient 3) Microwave the egg white at 15 seconds at high to further thicken the egg white. Make sure that the egg white is not cooked. 4) Place the egg white in a mixing bowl and sprinkle the salt. 5) Whisk at low speed until becomes foamy. 6) Add in the egg white powder. 7) Add in granulated sugar gradually and continue to whisk until it turns soft peak. 8) Add in coloring and continue to whisk until it is between soft and stiff peak (medium peak). You don't want it to be too stiff. 9) Add in the almond mix gradually and fold until the batter is evenly mix. Avoid mixing like crazy because that will create bubbles. (I know, it is very tempting to do that) 10) Put in piping bag and pipe them an inch apart. 11) Let it sit between 30-60 minutes 12) Bake at 315 F for 15 minute at the lowest shelve.">Printable Recipe</a></div>
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<span class="Apple-style-span" style="color: #e06666; font-size: large;">Mango Coconut Fusion Buttercream Recipe</span><br />
<span class="Apple-style-span" style="color: #444444;">70g confectioners sugar</span><br />
<span class="Apple-style-span" style="color: #444444;">3 tsp organic unsalted butter (room temperature)</span><br />
<span class="Apple-style-span" style="color: #444444;">1 tsp coconut cream</span><br />
<span class="Apple-style-span" style="color: #444444;">1 tsp mango puree </span><br />
<span class="Apple-style-span" style="color: #444444;">1/4 tsp vanilla essence</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">1) Mix confectioners sugar with butter evenly</span><br />
<span class="Apple-style-span" style="color: #444444;">2) Add in coconut cream, mango puree and vanilla essence. Continue mixing.</span><br />
<span class="Apple-style-span" style="color: #444444;">3) Put mixture in piping bag and pipe on macaron shells.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;"><a href="https://sites.google.com/site/themacaronqueen/mango-coconut-fusion-buttercream-recipe">Printable Recipe</a></span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #595959; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #999999;">Remember</span> </span></span><span class="Apple-style-span" style="background-color: white; color: #595959; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">to refrigerate the macarons for 24 hours before serving. Macarons are best after they had been matured. </span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #595959; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br /></span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #595959; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Buy it </span><span class="Apple-style-span" style="background-color: white; color: #595959; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 18px;"><a href="http://www.etsy.com/listing/86583740/french-macaron-gluten-free-mango-coconut">HERE!</a></span></span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span></div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>The Macaron Queenhttp://www.blogger.com/profile/05078519772235438542noreply@blogger.com8tag:blogger.com,1999:blog-4707403183271627344.post-59899305339377587312011-11-12T16:05:00.001-05:002012-01-14T05:55:12.417-05:00Velvety Christmas Organic & Natural<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #444444;">"Santa baby, just slip a sable under the tree, for me...." one of my all time favorite Christmas songs. I know I am a little early to be feeling all festive but who isn't especially if it started snowing early this year in Michigan. When it is all cold and freezing outside, the fireplace and good food makes up to not being able to party outdoors. This year I decided on Red Velvet macarons for the Christmas theme for its bright red colors and velvety texture that warms anybody's heart. The snow flake fondant adds a final touch to the delightful treat. </span><br />
<span class="Apple-style-span" style="color: #444444;">Click <a href="http://www.etsy.com/listing/85975297/velvety-christmas-organic-french-macaron" style="font-size: x-large;">HERE to Buy</a></span><br />
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #ea9999;"><span class="Apple-style-span" style="font-size: large;">Recipe:</span></span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #999999;">Approximately 30-35 macarons</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">120g almond flour</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">200 g confectioners sugar</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1 tbsp cocoa powder</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">100g egg white (aged- about 4-5 days separated from the yolk and refrigerated. Covered in a saran wrap/ Tupperware)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1/4 tsp egg white powder</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">20g granulated sugar</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">Pinch of salt</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1/4 oz Red icing Color</span></span></div>
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<span class="Apple-style-span" style="color: #444444;">Wilton #12 tip</span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1) Mix the almond flour, confectioners sugar and cocoa powder in a food processor. You can pour everything into the processor and then mix the content with a butter knife before turning it on.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">2) Sift the ingredient</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">3) Microwave the egg white at 15 seconds at high to further thicken the egg white. Make sure that the egg white is not cooked.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">4) Place the egg white in a mixing bowl and sprinkle the salt.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">5) Whisk at low speed until becomes foamy.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">6) Add in the egg white powder.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">7) Add in granulated sugar gradually and continue to whisk until it turns soft peak.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">8) Add in coloring and continue to whisk until it is between soft and stiff peak (medium peak). You don't want it to be too stiff.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">9) Add in the almond mix gradually and fold until the batter is evenly mix. Avoid mixing like crazy because that will create bubbles. (I know, it is very tempting to do that)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">10) Put in piping bag and pipe them an inch apart. </span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">11) Let it sit between 30-60 minutes</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">12) Bake at 315 F for 15 minute at the lowest shelve.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;"><br /></span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;"><a href="https://sites.google.com/site/themacaronqueen/red-velvet-macaron-shell-recipe">Printable Recipe</a></span></span></div>
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<span class="Apple-style-span" style="color: #444444;">Snowflake is made with fondant & snowflake plunger that you can find in "Macaron Supplies" on the left tab.</span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #ea9999; font-size: large;">Cream Cheese Filling</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxc9dmsEZkbspCNcWm6-LZlOyKLeLo5X1aiu49LwwFFoK-JlQG4OK_I-ZjsNkM6qEQLC7mm9fBUk6Md3jyavmhee6Ik6H3l0Pk0ajBHPV225oRTIitp4MkM6WUcKZBFsBqmwa8LgBvGOnN/s1600/DSC01801.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxc9dmsEZkbspCNcWm6-LZlOyKLeLo5X1aiu49LwwFFoK-JlQG4OK_I-ZjsNkM6qEQLC7mm9fBUk6Md3jyavmhee6Ik6H3l0Pk0ajBHPV225oRTIitp4MkM6WUcKZBFsBqmwa8LgBvGOnN/s400/DSC01801.jpg" width="225" /></a><span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">85g organic confectioners sugar</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">2 oz Natural cream cheese (soften)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">3 tsp organic butter (soften)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1/4 tsp of vanilla essence</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">Pinch of salt (if using unsalted butter)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;"><br /></span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1) Mix cream cheese, butter, salt and vanilla essence in a mixing bowl</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">2) Add confectioners sugar gradually and continue to mix evenly</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">3) Pour into a piping bag</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">4) Pipe on the macaron shells</span></span><br />
<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;"><br /></span></span><br />
<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;"><a href="https://sites.google.com/site/themacaronqueen/crean-cheese-filling">Printable Recipe</a></span></span></div>
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<span class="Apple-style-span" style="color: #990000; font-size: large;">Good News!! </span><span class="Apple-style-span" style="color: #444444;">This Velvety Christmas macaron is now on SALE in my <a href="http://www.etsy.com/listing/85975297/velvety-christmas-organic-french-macaron"><span class="Apple-style-span" style="font-size: large;">Etsy Store</span></a>. Ships to US only. Perfect gift that is LESS than $10!</span></div>
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<span class="Apple-style-span" style="color: #444444;">This post is submitted to the <a href="http://mactweets.blogspot.com/2011/11/mac-attack-25-last-of-year-seasons.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Mactweets+%28MACTWEETS%29">Mac Attack #25 The End of the Year</a>: Seasons & Holidays</span></div>
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Other Christmas cookie recipe:</div>
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<br /></div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-4707403183271627344.post-88992804398148477522011-11-05T10:52:00.001-04:002011-11-19T07:26:06.864-05:00Thanksgiving Mac Tower<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Hpcq7H6qhm0VNIHJdZmRkUrPfTxMfvUuVOSyzrMy9iFb3yauQeUafrQnGnhyXDqRwMgDWZ0uM6mhxalT79Uh8XOhnb3ah6-alz10h5EasyKIkF_Ka9_bPC4fxbVMo_2DSRWrVDxlUan3/s1600/tower1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Hpcq7H6qhm0VNIHJdZmRkUrPfTxMfvUuVOSyzrMy9iFb3yauQeUafrQnGnhyXDqRwMgDWZ0uM6mhxalT79Uh8XOhnb3ah6-alz10h5EasyKIkF_Ka9_bPC4fxbVMo_2DSRWrVDxlUan3/s200/tower1.jpg" style="border-bottom-color: initial; border-bottom-style: solid; border-bottom-width: 0px; border-left-color: initial; border-left-style: solid; border-left-width: 0px; border-right-color: initial; border-right-style: solid; border-right-width: 0px; border-top-color: initial; border-top-style: solid; border-top-width: 0px;" width="118" /></a><span class="Apple-style-span" style="color: #444444;">I'm so excited to show my very first Macaron Tower! I'm naming this the </span><span class="Apple-style-span" style="color: #b45f06; font-size: large;">Thanksgiving Mac Tower</span><span class="Apple-style-span" style="color: #444444;">. Although it is not made of Turkey flavor, it is built with macarons in Fall Colors. I was so anxious to see the results as this is my second attempt. The first attempt was disastrous as they fell one after another while I was trying to save them by holding the tower, I knocked out more that fell off </span><span class="Apple-style-span" style="color: #444444;">crashing into bits of crumbs onto my kitchen table. I knew there was nothing I could do to salvage them at that time, so I had to plan it better this time...</span><br />
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<span class="Apple-style-span" style="color: #444444;">Thank you </span><span class="Apple-style-span" style="color: #990000; font-size: large;">Food Network</span><span class="Apple-style-span" style="color: #444444;"> for giving us a chance to share our recipes to the <a href="http://blog.foodnetwork.com/fn-dish/2011/11/16/communal-table-food-community/">communal table</a>. Use #pullupachair to join our discussions on twitter and please do share some family tradition and recipes with all of us.</span></div>
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<span class="Apple-style-span" style="color: #444444;">The tower is made of Styrofoam cone that you can get from any craft store or grocery stores. They are usually located at the craft section for dried flowers. I wrapped it with aluminum foil. You can also use parchment paper but I like aluminum foil because it is easy to shape. It also prevents the macarons from touching the Styrofoam. This way you can actually reuse the cone for more towers.</span></div>
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<span class="Apple-style-span" style="color: #444444;">The bottom part of the tower and the maroon color macarons are made of <a href="http://themacaronqueen.blogspot.com/2011/10/godiva-chocolate-macaron-diva-macaron.html">chocolate flavored macarons</a>. (Click for recipe). The yellow color is <a href="http://themacaronqueen.blogspot.com/2011/10/salted-caramel-macaron.html">salted caramel macarons</a>. I made the bottom part wider by using Ateco 804. The rest are made with Wilton #12. I didn't add any additional coloring on the chocolate macaron. The yellow and maroon macaron is from Wilton. The green leaves on the maroon macarons are made of ready made fondant in pastel green. I paste the fondant on the macaron shell using icing sugar. All supplies can be found on the left hand side of my blog.</span></div>
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<span class="Apple-style-span" style="color: #444444;">The most tricky part in building a tower is making sure that the macarons stick on the wall. I wrap around the tower after each layer of macarons are placed on the wall with a strip of aluminum foil. It doesn't have to be really tight but at least tight enough to hold them in place. After I was done, it basically looked like a mummified tower and I place it in the refrigerator for few hours until the icing dries up. Once it is dried, it is safe for handling and you don't have to worry of macarons crashing tragedy.</span><br />
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<span class="Apple-style-span" style="color: #444444;">A macaron tower will dress up your dining table tremendously with minimal effort. So if you are looking for a thanksgiving idea, look no further :)</span></div>
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<span class="Apple-style-span" style="color: #444444;">This post is also submitted to the <a href="http://mactweets.blogspot.com/2011/11/mac-attack-25-last-of-year-seasons.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Mactweets+%28MACTWEETS%29">Mac Attack #25 The Last of the Year: Seasons & Holidays</a></span></div>
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<span class="Apple-style-span" style="color: #e69138; font-size: x-large;">Happy Thanksgiving....</span></div>
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<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: black; font-size: small;"><span class="Apple-style-span" style="color: #444444;">This post was listed on the </span><a href="http://blog.foodnetwork.com/fn-dish/2011/11/16/communal-table-food-community/"><span class="Apple-style-span" style="color: #990000; font-size: large;">Food Network Communal Table</span><span class="Apple-style-span" style="color: #444444;">.</span></a> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;">For other Thanksgiving ideas, please don't forget to check out these great chef's recipes:</span></span></span></div>
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<span class="Apple-style-span" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 20px;"><em style="outline-color: initial; outline-style: none; outline-width: initial;">Cocktails, Appetizers, Soups and Salads:</em></span></div>
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<b><span class="Apple-style-span" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; font-weight: normal; line-height: 15px;"></span></b><br />
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<b><em style="outline-color: initial; outline-style: none; outline-width: initial;">Cocktails, Appetizers, Soups and Salads:</em><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Eat Be Mary:</strong> <a href="http://www.foodnetwork.com/www.eatbemary.com/the-dish" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">She’s Mulling It Over Wine</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Cookistry:</strong> <a href="http://cookistry.blogspot.com/2011/11/bread-with-ancient-grains.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Bread With Ancient Grains</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Celebrity Chefs and Their Gardens:</strong> <a href="http://celebritychefsandtheirgardens.blogspot.com/2011/11/food-network-to-host-first-ever-virtual.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">The American Hotel Peconic Clam Chowder </a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Picky Eater Blog: </strong><a href="http://pickyeaterblog.com/2011/11/15/butternut-squash-soup-with-thyme-and-parmesan/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Butternut Squash Soup With Thyme and Parmesan</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Good Food Good Friends:</strong> <a href="http://goodfoodgoodfriends.com/2009/12/31/mushroom-soup/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Mushroom Soup</a></b></div>
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<b><em style="outline-color: initial; outline-style: none; outline-width: initial;">Mains:</em><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Examiner.com</strong>: <a href="http://www.examiner.com/food-in-new-york/food-network-to-host-first-ever-virtual-thanksgiving" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad </a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">She Wears Many Hats:</strong> <a href="http://shewearsmanyhats.com/2011/11/mayonnaise-roasted-turkey/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Mayonnaise Roasted Turkey</a></b></div>
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<b><em style="outline-color: initial; outline-style: none; outline-width: initial;">Sides:</em><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Living Mostly Meatless:</strong> <a href="http://livingmostlymeatless.blogspot.com/2011/11/vegan-friendly-corn-casserole.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Vegan-Friendly Corn Casserole</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Healthy Green Kitchen:</strong> <a href="http://www.healthygreenkitchen.com/red-kuri-squash-pie.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Red Kuri Squash Pie</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">The Naptime Chef:</strong> <a href="http://www.thenaptimechef.com/2011/11/thanksgiving-week-crispy-rosemary-fingerling-potatoes-naptime-entertaining/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Crispy Rosemary Fingerling Potatoes</a> (pictured above)<br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Gluten-Free Blondie:</strong> <a href="http://www.glutenfreeblondie.com/2011/11/recipe-apple-and-cranberry-studded.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Apple and Cranberry Studded Stuffing</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Eat Drink Man Woman Dogs Cat:</strong> <a href="http://eatdrinkmanwomandogscat.com/2011/11/15/food-network-virtual-thanksgiving-blue-cheese-and-rosemary-celebration-potatoes/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Blue Cheese and Rosemary Celebration Potatoes</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Burnt Lumpia:</strong> <a href="http://burntlumpia.typepad.com/burnt_lumpia/2011/11/turkey-sweet-potato-and-cranberry-empanadas.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Turkey, Sweet Potato and Cranberry Empanadas</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Panfusine</strong>: <a href="http://www.panfusine.com/2011/11/t.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Homemade Cravings:</strong> <a href="http://homemadecravings.blogspot.com/2011/11/warm-brussels-sprouts-and-cranberry.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Warm Brussels Sprouts and Cranberry Slaw</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Bakeaholic Mama:</strong> <a href="http://www.bakeaholicmama.com/2011/11/maple-roasted-brussel-sprouts-with.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Maple Roasted Brussels Sprouts With Crispy Prosciutto</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Show Food Chef:</strong> <a href="http://www.showfoodchef.com/2011/11/beer-braised-brussel-sprouts-with.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Beer-Braised Brussels Sprouts</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">T’s Tasty Bits:</strong> <a href="http://www.tstastybits.com/2011/11/empanadas-con-dulce-de-zapallo-y-chochos-sweet-empanadas-with-pumpkin-and-lupini-beans-filling/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Sweet Empanadas with Pumpkin and Lupini Beans Filling</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">The Amused Bouche Blog</strong>: <a href="http://theamusedboucheblog.wordpress.com/2011/11/15/braised-kale-for-the-communal-table/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Braised Kale </a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">The Little Kitchen:</strong> <a href="http://www.thelittlekitchen.net/?p=4195" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">How to Make the Perfect Mashed Potatoes</a></b></div>
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<b><em style="outline-color: initial; outline-style: none; outline-width: initial;">Desserts:</em><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">The Macaron Queen:</strong> <a href="http://themacaronqueen.blogspot.com/2011/11/thanksgiving-mac-tower.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Macaron Tower</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Poet In The Pantry:</strong> <a href="http://poetinthepantry.com/2011/11/16/amaretto-apple-crisp/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Amaretto Apple Crisp</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Farm Girl Gourmet:</strong> <a href="http://www.farmgirlgourmet.com/2011/11/pumpkin-coconut-panna-cotta-with.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Pumpkin Coconut Panna Cotta</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">That’s Forking Good</strong>: <a href="http://culinaryneophyte.wordpress.com/2011/11/15/pullupachair/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Cinnamon Chip Pumpkin Blondies</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Out of the Box Food:</strong> <a href="http://outoftheboxfood.com/2011/11/16/the-food-networks-communal-table-pull-up-a-chair/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Out of the Box Food Maple Pumpkin Pie</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Cake Baker 35</strong>: <a href="http://cakebaker35.wordpress.com/2011/11/15/orange-spiced-pumpkin-pie/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Orange Spiced Pumpkin Pie</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Lisa Michele:</strong> <a href="http://lisamichele.wordpress.com/2011/11/15/11750/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Pumpkin, Pecan, Cheesecake Pie</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Food For My Family:</strong> <a href="http://foodformyfamily.com/recipes/buttermilk-custard-pear-pie" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Buttermilk Custard Pear Pie</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Simple Bites:</strong> <a href="http://www.simplebites.net/a-thanksgiving-dessert-twist-black-bottom-maple-pumpkin-pie" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Black-Bottom Maple Pumpkin Pie</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">A Cooks Nook:</strong> <a href="http://acooksnook.wordpress.com/2011/11/15/virtual-thanksgiving/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Swedish Apple Pie</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Yakima Herald:</strong> <a href="http://www.yakima-herald.com/blogs/appetite/posts/what-are-you-bringing-to-the-table" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Pretzel Jell-O Salad</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">How Does She:</strong> <a href="http://www.howdoesshe.com/this-seasons-perfect-treats" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Three of Our Favorite Desserts</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Dollhouse Bake Shoppe:</strong> <a href="http://blog.dollhousebakeshoppe.com/2011/11/thanksgiving-candy-bar-name-plates.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Thanksgiving Candy Bar Name Plates</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Sweet Fry:</strong> <a href="http://sweetfry.com/recipe/333/Pumpkin-Latte" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Pumpkin Latte</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Tasty Trials:</strong> <a href="http://www.tasty-trials.com/2011/11/virtual-thanksgiving.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">An Uneducated Palate: </strong><a href="http://anuneducatedpalate.com/2011/11/16/the-communal-table/" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Puff Pastry Apple Tart</a><br style="outline-color: initial; outline-style: none; outline-width: initial;" /><strong style="font-weight: bold; outline-color: initial; outline-style: none; outline-width: initial;">Frugal Front Porch:</strong> <a href="http://www.frugalfrontporch.com/2011/02/mini-cheaty-cheesecakes-%E2%80%93-no-bake-recipe.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank">Mini Cheaty Cheesecakes</a></b><br />
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</div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-4707403183271627344.post-78917565340792156862011-10-29T17:18:00.000-04:002011-11-18T21:06:14.652-05:00Caramelized Apple Pie Macaron<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfClEy6zMHGTDWTERW0Mhku1mm2NJ7jP__1_hiVKczz9Ch2VirkrP6Bq0it351BVxLtX2P7O4hYeshriLSvVim4ID0EmsmZ3GU0KRSF3vhcQMnntyKw4q8KwrIopG7gqqic1pS8rK2-CIm/s1600/apple+pie+mac2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfClEy6zMHGTDWTERW0Mhku1mm2NJ7jP__1_hiVKczz9Ch2VirkrP6Bq0it351BVxLtX2P7O4hYeshriLSvVim4ID0EmsmZ3GU0KRSF3vhcQMnntyKw4q8KwrIopG7gqqic1pS8rK2-CIm/s200/apple+pie+mac2.jpg" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: orange; font-size: large;">Thanksgiving</span><span class="Apple-style-span" style="color: #444444;"> reminds me of family get together, gigantic roasted turkey and lots of pies. Among many pies, apple pie is my favorite. Especially if they are caramelized. I like how the caramel brings out the apple flavor and gives it a texture that melts in your mouth. If you are looking for a pie for this Thanksgiving, look no further. Caramelized Apple Pie Macaron is a contemporary version of pie ritual that your family have every year. It tasted exactly like the pie mom makes!</span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Notice that my macarons are slightly bigger here than the previous ones that I've made. I use Ateco 804 which has a slightly larger tip than Wilton 12. It yields larger shell and shorter feet.</span></div>
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<span class="Apple-style-span" style="color: #e06666; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Macaron Shell Recipe</span><br />
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<span class="Apple-style-span" style="color: #e06666; font-family: Georgia, 'Times New Roman', serif;"><i>Approximately 20-25 shells</i></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">130g almond flour</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">200 g confectioners sugar</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 1/2 tbsp apple pie spice (powder)</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">100g egg white (aged- about 4-5 days separated from the yolk and refrigerated. Covered in a saran wrap/ Tupperware)</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/4 tsp egg white powder</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">20g granulated sugar</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Pinch of salt</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 drop Wilton Green coloring gel</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1) Mix the almond flour, confectioners sugar and apple pie spice in a food processor. You can pour everything into the processor and then mix the content with a butter knife before turning it on.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2) Sift the ingredient</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">3) Microwave the egg white at 15 seconds at high to further thicken the egg white. Make sure that the egg white is not cooked.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">4) Place the egg white in a mixing bowl and sprinkle the salt.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">5) Whisk at low speed until becomes foamy.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">6) Add in the egg white powder.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">7) Add in granulated sugar gradually and continue to whisk until it turns soft peak.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">8) Add in coloring and continue to whisk until it is between soft and stiff peak (medium peak). You don't want it to be too stiff.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">9) Add in the almond mix gradually and fold until the batter is evenly mix. Avoid mixing like crazy because that will create bubbles. (I know, it is very tempting to do that)</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">10) Put in piping bag and pipe them an inch apart. </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">11) Bake at 315 F for 15 minute at the lowest shelve.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><a href="https://sites.google.com/site/themacaronqueen/apple-pie-spice-macaron-shell-recipe">Printable Recipe</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbCshlceSRwc_MkIptfL06d0-9a9EtSl0NNq3kuJ9apQaVZcwNriKlMvYmeVvADmUyz0HdengeaRdK30_UYrwRZ3pM2AdYBusZ5P6QgiHDChMaA187MJDPN5QDOWXHI2jyH9VX3GPsNWc/s1600/apple+pie+mac3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbCshlceSRwc_MkIptfL06d0-9a9EtSl0NNq3kuJ9apQaVZcwNriKlMvYmeVvADmUyz0HdengeaRdK30_UYrwRZ3pM2AdYBusZ5P6QgiHDChMaA187MJDPN5QDOWXHI2jyH9VX3GPsNWc/s400/apple+pie+mac3.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #e06666; font-size: large;">Caramelized Apple Pie Filling Recipe</span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #444444; line-height: 18px;">75 g light or dark brown sugar</span><br /><span class="Apple-style-span" style="color: #444444; line-height: 18px;">1/4 cup of heavy cream</span><br /><span class="Apple-style-span" style="color: #444444; line-height: 18px;">4 tbsp unsalted butter</span><span class="Apple-style-span" style="line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #444444; line-height: 18px;">1 tsp vanilla essence</span><br /><span class="Apple-style-span" style="line-height: 22px;">1/2 can apple pie filling (ready made)</span></span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="background-color: white; color: #444444;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 22px;">Pinch of nutmeg</span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="line-height: 22px;">Pinch of cinnamon</span></span><span class="Apple-style-span" style="color: #444444; line-height: 18px;"><span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 22px;"></span></span><br /><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; line-height: 22px;">1) Combine the brown sugar and butter in a pot and boil at medium temperature. Keep stirring.</span></span><br /><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; line-height: 22px;">2) When everything is melted, add in the heavy cream.</span></span><br /><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; line-height: 22px;">3) Continue to stir until it is boiling.</span></span><br /><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; line-height: 22px;">4) </span></span></span></span><span class="Apple-style-span" style="background-color: white; line-height: 22px;"><span class="Apple-style-span" style="color: #444444;">Put the apple pie filling in the food processor and grind until it turns into puree.</span></span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; line-height: 22px;">5) </span></span></span><span class="Apple-style-span" style="background-color: white; line-height: 22px;">Add in vanilla essence, nutmeg and cinnamon. Stir for another 2-3 minutes and let it cool.</span></span></div>
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<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; line-height: 22px;">6) Put in piping bag and pipe onto macaron shells.</span></span><span class="Apple-style-span" style="line-height: 22px;"><br /></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; line-height: 22px;">7) Sandwich the macarons and refrigerate.</span></span></span></span></div>
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<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; line-height: 22px;"><br /></span></span></span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 22px;"><a href="https://sites.google.com/site/themacaronqueen/caramelized-apple-filling">Printable recipe</a></span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, Times, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 22px;"><br /></span></span></div>
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<span class="Apple-style-span" style="background-color: white; color: #444444; line-height: 18px;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: large;">Remember</span></span><span class="Apple-style-span" style="font-size: x-small;"> to refrigerate the macarons for 24 hours before serving. Macarons are best after they had been matured</span></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsu494eaZUsaIJm5hv96pL557ZLi0ieCqm7V2XsJUTzMR73BmLUNobXRVtVx01G-silXdcrsEsbgA-n1LH-ZDomxkorp4pwmBxQP_5OCqBB4bMYB1nVaoWNW-WqH38dK0CSjod0mCV7tbj/s1600/apple+pie+mac4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsu494eaZUsaIJm5hv96pL557ZLi0ieCqm7V2XsJUTzMR73BmLUNobXRVtVx01G-silXdcrsEsbgA-n1LH-ZDomxkorp4pwmBxQP_5OCqBB4bMYB1nVaoWNW-WqH38dK0CSjod0mCV7tbj/s400/apple+pie+mac4.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Follow me on </span><span class="Apple-style-span" style="color: #6fa8dc; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><a href="http://twitter.com/#!/themacaronqueen" style="color: #7fffff; text-decoration: none;">Twitter@themacaronqueen</a></span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"> to get the latest updates on new Recipes and Free Coupon Codes for my online store found on the left side of the this page.</span></span></div>
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<span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></span></div>
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<span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Leave a comment so I'll bake more macarons!</span></span></div>
</div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4707403183271627344.post-87193924326257282952011-10-26T18:54:00.003-04:002011-11-18T21:02:16.560-05:00Salted Caramel Macaron<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5XaLd0u5PiBJfpt1LYEIO2cqMI2P6tk1NqyXXaj5XA_PVODZCmr-iD_CrQStbKF5wxLYZVnKzK5JxVYW_o0WsMHQ3s4hx7Djlb-RONRaXiP11f_oO7XLHwjMYFa2Jym8b72rX6Trdpp8/s1600/caramel2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5XaLd0u5PiBJfpt1LYEIO2cqMI2P6tk1NqyXXaj5XA_PVODZCmr-iD_CrQStbKF5wxLYZVnKzK5JxVYW_o0WsMHQ3s4hx7Djlb-RONRaXiP11f_oO7XLHwjMYFa2Jym8b72rX6Trdpp8/s200/caramel2.jpg" width="200" /></a><span class="Apple-style-span" style="color: #444444;">Ladies and gentleman, I can proudly announce that I've finally found my favorite macaron...</span><span class="Apple-style-span" style="color: #f9cb9c; font-size: large;">Salted Caramel Macaron</span><span class="Apple-style-span" style="color: #444444;">! When I first heard about it, I had this frowny face because I just couldn't imagine myself eating a salty cookie. That sounds disgusting. But while doing my macaron soul searching on the web, there are so many blogs and reviews about people raving about it. So I thought to myself that it would be really unfair for me to judge the poor salty cookie before even trying it right? To my surprise, I actually love it!! It does not taste salty at all. The salt functions to bring out the flavor of the caramel which is exactly what I wanted. The caramel is not too sweet, and the buttery flavor just melts in my mouth....</span><span class="Apple-style-span" style="color: #ea9999;">LOVE </span><span class="Apple-style-span" style="color: #444444;">it!!</span></div>
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<span class="Apple-style-span" style="color: #444444;">The Macaron shell recipe is from</span> <a href="http://themacaronqueen.blogspot.com/2011/10/macaron-ohlala.html">Macaron Back to Basics</a>.<span class="Apple-style-span" style="color: #444444;"> I used yellow color from Wilton and sprinkled brown sugar on the macaron shells before putting them in the oven</span>.<span class="Apple-style-span" style="color: #444444;"> There are other variations to this. You can also opt to sprinkle sea salt on the shell and skip the salt on the filling. Or just leave the shell as it is, a plain and simple macaron shell. It's amazing how sometimes minimalism can bring great effect to things.</span><br />
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<span class="Apple-style-span" style="color: #e06666; font-size: large;">Salted Caramel Filling Recipe</span><br />
<span class="Apple-style-span" style="color: #444444;">75 g light or dark brown sugar</span><br />
<span class="Apple-style-span" style="color: #444444;">1/8 cup of heavy cream</span><br />
<span class="Apple-style-span" style="color: #444444;">2 tbsp unsalted butter</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 tbsp salted butter</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2 tsp vanilla essence</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; line-height: 22px;">sea salt or fleur de sel</span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22px;"><br />
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<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22px;">1) Combine the brown sugar and butter in a pot and boil at medium temperature. Keep stirring.</span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22px;">2) When everything is melted, add in the heavy cream.</span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22px;">3) Continue to stir until it is boiling.</span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22px;">4) Add in vanilla essence and stir for another 2-3 minutes and let it cool.</span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22px;">5) Put in piping bag and pipe onto macaron shells.</span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22px;">6) Crush the sea salt and sprinkle on top of the caramel.</span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22px;">7) Sandwich the macarons and refrigerate.</span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22px;"><br /></span></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22px;"><a href="https://sites.google.com/site/themacaronqueen/salted-caramel-filling-recipe">Printable Recipe</a></span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Follow me on </span><span class="Apple-style-span" style="color: #6fa8dc; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><a href="http://twitter.com/#!/themacaronqueen" style="color: #7fffff; text-decoration: none;">Twitter@themacaronqueen</a></span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"> to get the latest updates on new Recipes and Free Coupon Codes for my online store found on the left side of the this page.</span></span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Leave a comment so I'll bake more macarons!</span></span></span></div>
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</div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4707403183271627344.post-63540786355202703182011-10-26T17:00:00.002-04:002011-11-18T21:09:29.234-05:00Macaron Chanel Style<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04kj9jSv6XUsx0yHAU93tMn0RghNBHbjN9C9vtKi7QD-eA_dM3R1TTJmteZSQuIb3CSf4hxuQoW7RQwbBlhtDEMoLoZ-tuYxe49TMzwfJwXoEuYyvDv2Mj0hRTXJEJP1l_mpA2fc96u4E/s1600/IMG_0222.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04kj9jSv6XUsx0yHAU93tMn0RghNBHbjN9C9vtKi7QD-eA_dM3R1TTJmteZSQuIb3CSf4hxuQoW7RQwbBlhtDEMoLoZ-tuYxe49TMzwfJwXoEuYyvDv2Mj0hRTXJEJP1l_mpA2fc96u4E/s200/IMG_0222.JPG" width="150" /></a><span class="Apple-style-span" style="color: #444444;">After doing the </span><span class="Apple-style-span" style="color: #999999; font-size: large;">Louboutin</span><span class="Apple-style-span" style="color: #444444;"> project and I thought, wow, this is a lot of fun. I want to make more macarons that are designer inspired! I'm going to make </span><span class="Apple-style-span" style="font-size: large;"><b>CHANEL</b></span><span class="Apple-style-span" style="color: #444444;">, baby! </span><span class="Apple-style-span" style="color: #444444;">Chanel popularized the little black dress and they are the very first that made clothes that are more practical for women. I love their designs because most of their collections are classic and timeless. </span><span class="Apple-style-span" style="color: #444444;">I wish I can say that I am the first person that created this. Maybe I am for Macarons, but you can actually find all over the web for Chanel Cupcakes. The way of making it is pretty much similar though. So, its not rocket science. All you need is white fondant!</span></div>
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<span class="Apple-style-span" style="color: #444444;">For the macaron shells, I used the recipe from</span> <a href="http://themacaronqueen.blogspot.com/2011/10/macaron-ohlala.html">Macaron Back to Basics</a>. </div>
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<span class="Apple-style-span" style="color: #e06666; font-size: large;">Filling</span></div>
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<span class="Apple-style-span" style="color: #e06666; font-family: Georgia, 'Times New Roman', serif;"><i>Vanilla buttercream</i></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 egg white</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">150g butter (soften)</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">80g sugar</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/4 tsp of vanilla essence</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 tsp of cream cheese</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">pinch of salt</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1) Beat the egg white and sugar until stiff peak. (consistency similar to whipping cream)</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2) Add in the butter and continue to beat at low speed for 2 to 3 seconds. At this point you just want to mix them, and not to make it fluffier. </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">3) Add in cream cheese. The cream cheese just makes it extra tasty.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">4) Add in the vanilla essence.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">5) Add in a pinch of salt if use unsalted butter. The salt brings out the flavor.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">6) Pipe the vanilla buttercream on the violet macaron shell</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><a href="https://sites.google.com/site/themacaronqueen/vanilla-buttercream-recipe-1">Printable Recipe</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWag1WSZGVhW_j75QCdnp0BNFQJBLtfX95-zRuOqoLAoDiLONQaV-tTyo0AH15CfWxfM6yCEuw7FM0vPd4bm19SdJSKBLiobn8D8fP994fhbihZj9EIQheUaG-gZO_gnIv_Mj-MOrqCQ4o/s1600/IMG_0218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWag1WSZGVhW_j75QCdnp0BNFQJBLtfX95-zRuOqoLAoDiLONQaV-tTyo0AH15CfWxfM6yCEuw7FM0vPd4bm19SdJSKBLiobn8D8fP994fhbihZj9EIQheUaG-gZO_gnIv_Mj-MOrqCQ4o/s640/IMG_0218.JPG" width="480" /></a></div>
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<span class="Apple-style-span" style="color: #444444;">For the designs, I used ready made <a href="http://www.amazon.com/Wilton-Rolled-Fondant-White-1%C2%BD/dp/B001PUPNL0">white fondant</a>,<a href="http://www.amazon.com/Wilton-Fondant-Alphabet-Number-Cookie/dp/B0009PU010/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1319492837&sr=1-2"> alphabet cutter</a>,<a href="http://www.amazon.com/Wilton-Set-Round-Cut-Outs/dp/B00076TPIA/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1319492864&sr=1-2"> round fondant cutter </a>and <a href="http://www.amazon.com/Wilton-Sugar-Pearls-White-Oz/dp/B002N7ST6U/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1319492889&sr=1-1">edible white pearls</a>. Stick the 2 Cs opposite of each other to create the Chanel signature logo with icing sugar. For the quilted macaron top, I used a round fondant cutter to cut out the rolled out fondant. And the quilted effect is done by pressing the back of the butter knife on the fondant. Stick the white edible pearls with icing sugar.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuEmekYXs5xcqRe5KpuxQNeMDSMy9mF96MfVlfYRJxxqOQELAZ-I7RJ7qKCP_KVOP2XnBNx2n90tHDxRKJDzR7U0g6XrqAL0S5lIHIAutQNPkUozNHqDum77wAs3pCe3d9jVH76lNgNjV/s1600/IMG_0221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuEmekYXs5xcqRe5KpuxQNeMDSMy9mF96MfVlfYRJxxqOQELAZ-I7RJ7qKCP_KVOP2XnBNx2n90tHDxRKJDzR7U0g6XrqAL0S5lIHIAutQNPkUozNHqDum77wAs3pCe3d9jVH76lNgNjV/s640/IMG_0221.JPG" width="480" /></a></div>
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<span class="Apple-style-span" style="color: #444444;">I tried to decorate the center part of the macaron with edible pearls but it turned out looking as if the macaron has uneven teeth. The only thing that makes this batch not as realistic as the real Chanel logo is the edges of the 2Cs. Notice that my macarons has round corners and the actual logo has sharp edges. This can be easily fixed by using a sharp knife and cut off the edges.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsg0O1S7t6HS1wlb7w7mxJK9brJLthwzU1ZzmBZBN0QAj3f_TCPvZlpv93jqg4OyopZkwNSiBtPVu5c4K-zm7J62reT_yen6n2UqIZnrdJT28eTFm2dYtNXop7_J7frFy9O5gqZndWHz1/s1600/chanel+cosmetic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsg0O1S7t6HS1wlb7w7mxJK9brJLthwzU1ZzmBZBN0QAj3f_TCPvZlpv93jqg4OyopZkwNSiBtPVu5c4K-zm7J62reT_yen6n2UqIZnrdJT28eTFm2dYtNXop7_J7frFy9O5gqZndWHz1/s400/chanel+cosmetic.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #444444;">I'm a big Chanel fan! No.5 Elixir is my favorite!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgfgkqtkH2t2PBnrRNqUrZfuRdasU3ACTcZJyckmrvTO95vgAlCUQNh7bGZZYKOXEVZW9_iVxb0rvpRI5GCi8rmPaBpocfoFkU3L0vdbIUpnQlsQwYCo-H7ZARViYp5Mx2-3oG4oUbswm/s1600/IMG_0205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgfgkqtkH2t2PBnrRNqUrZfuRdasU3ACTcZJyckmrvTO95vgAlCUQNh7bGZZYKOXEVZW9_iVxb0rvpRI5GCi8rmPaBpocfoFkU3L0vdbIUpnQlsQwYCo-H7ZARViYp5Mx2-3oG4oUbswm/s320/IMG_0205.JPG" width="240" /></a></div>
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<span class="Apple-style-span" style="color: #444444;">Behind the scenes</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"></span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Follow me on </span><span class="Apple-style-span" style="color: #6fa8dc; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><a href="http://twitter.com/#!/themacaronqueen" style="color: #7fffff; text-decoration: none;">Twitter@themacaronqueen</a></span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"> to get the latest updates on new Recipes and Free Coupon Codes for my online store found on the left side of the this page.</span></span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Leave a comment so I'll bake more exciting macarons!</span></span></span></div>
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</div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4707403183271627344.post-32249994671245919862011-10-23T21:26:00.000-04:002011-11-18T21:57:16.558-05:00Macaron Louboutin Style<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_smSGK61gmuISdGwLQN3NFBkqkJ-N4dDQ1QcTNMvDRrT-QjdXdmNCnFst5iYG6L7XLH1jEO_ZX6Dz1hKYfA7gNruS0YIbBkxBDpizfbnUceZZ4MFJ2gG2Yait2oJis_BQfOpdYMErjYCD/s1600/IMG_0206.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_smSGK61gmuISdGwLQN3NFBkqkJ-N4dDQ1QcTNMvDRrT-QjdXdmNCnFst5iYG6L7XLH1jEO_ZX6Dz1hKYfA7gNruS0YIbBkxBDpizfbnUceZZ4MFJ2gG2Yait2oJis_BQfOpdYMErjYCD/s200/IMG_0206.JPG" style="cursor: move;" width="150" /></a><span class="Apple-style-span" style="color: #444444;">You can't go wrong with those red soles from </span><span class="Apple-style-span" style="color: red; font-size: large;">Christian Louboutin</span><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: large;">. </span>I wear a lot of the classic platform heels because they go so well with a pair of jeans or even if you dress it up with a little black dress. Not to mention those extra inches from the platforms make me feel like a </span><span class="Apple-style-span" style="color: #e06666; font-size: large;">supermodel </span><span class="Apple-style-span" style="color: #444444;">for a moment.</span></div>
<span class="Apple-style-span" style="color: #444444;">These batch of macarons have Louboutin influence in it. I try to achieve that by using black top macaron shells and bottom red macaron shells. To make it more interesting, I added edible gold studs made out of fondant.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdWiHYeOHBwZ0WLgOIPC8QNU-7pFY4F9ZM3RoH5XzyMEcIOOeZKG11Z4UE3PCcJwIVCv6bUC-hy0J3BncOQjrFu9bMNcdfr8jbt-kw5Jv77wTL2HRD3sWx_7oZ8sg6CakR5UmfrqO1Cal/s1600/IMG_0209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdWiHYeOHBwZ0WLgOIPC8QNU-7pFY4F9ZM3RoH5XzyMEcIOOeZKG11Z4UE3PCcJwIVCv6bUC-hy0J3BncOQjrFu9bMNcdfr8jbt-kw5Jv77wTL2HRD3sWx_7oZ8sg6CakR5UmfrqO1Cal/s400/IMG_0209.JPG" width="300" /></a></div>
<span class="Apple-style-span" style="color: #444444;">The macaron shells recipe can be found in <a href="http://themacaronqueen.blogspot.com/2011/10/macaron-ohlala.html">Macaron Back to Basic</a>. That page has all the ingredients and instructions on how to make the perfect macaron shells. The only thing that is different is the color. I used 1oz of Wilton Red Red gel food color to achieve the red bottom shells. I tried using less, but it turned out pink. And the black shell, I used 2 drops of Wilton Black gel food color. For the filling, I used Godiva chocolate ganache and the recipe can be found in <a href="http://themacaronqueen.blogspot.com/2011/10/godiva-chocolate-macaron-diva-macaron.html">Godiva Chocolate the Diva Macaron recipe</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9VOoYc1HyNfbE8rdaFojbb7Y7dims1SMFcCW-TKDQ8_XvUGZ0SsKJp5CKmRNlKM6UUg7gwVn5YoCFaguNxoMvFp0xmGC-94o3lw2UQyz6beih7a64OwIZ-Rf251g-nZI_7kyh2vV1D8_/s1600/IMG_0177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9VOoYc1HyNfbE8rdaFojbb7Y7dims1SMFcCW-TKDQ8_XvUGZ0SsKJp5CKmRNlKM6UUg7gwVn5YoCFaguNxoMvFp0xmGC-94o3lw2UQyz6beih7a64OwIZ-Rf251g-nZI_7kyh2vV1D8_/s400/IMG_0177.JPG" width="300" /></a></div>
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<span class="Apple-style-span" style="color: #e69138; font-size: large;">Edible Studs</span></div>
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<span class="Apple-style-span" style="color: #444444;">To make the edible studs, you will need fondant (ready made from stores) and edible gold luster dust.</span></div>
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<span class="Apple-style-span" style="color: #444444;">First roll out the fondant until paper thin. Then use a knife and angled it at 45 degrees before cutting it on both sides to get a strip with pointy center. Then cut them into small squares also by angling the knife at 45 degrees until you get a pyramid shaped square. Cut the edges to smoothen the corners.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfcC9Nlfboi3sy83sql2oIVdhU7G4qWVSx79AALQkl3CuVenNIAa4fcMqfszwkCtN1TiBwwJwy4ZcQ9LTLhVpnysMVt4Ie0TQmtBzE5L4U_bSk2LMQuSnWnmIbHrYe4ZjmeGQW22iJWN5/s1600/IMG_0178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfcC9Nlfboi3sy83sql2oIVdhU7G4qWVSx79AALQkl3CuVenNIAa4fcMqfszwkCtN1TiBwwJwy4ZcQ9LTLhVpnysMVt4Ie0TQmtBzE5L4U_bSk2LMQuSnWnmIbHrYe4ZjmeGQW22iJWN5/s400/IMG_0178.JPG" width="300" /></a></div>
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<span class="Apple-style-span" style="color: #444444;">Pour out 1/4 tsp of edible gold luster dust on a small dish. Add 1/2 tsp of vodka and mix with a spoon. Next, use a small paint brush and brush it on the studs. Leave it in the refrigerator for 15 minutes until the vodka dries out. Use icing sugar and a tweezer to stick each studs on the black macaron shells. Refrigerate for 10 minutes for the icing sugar to harden and it's ready to be serve. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MpT7Gvzbcthn2VcUV1a-4PqZPKWbzFp9s1jemT1eVf-FjTWuyqLZQtIWBIGnD4vYR9arGzhyLeACVaAdcVEa70NnW4Dz7Bh3cS4VdUPKCwrtLqDlpwpjkGtydg_ZfhclA0H5la2uk1TI/s1600/IMG_0213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MpT7Gvzbcthn2VcUV1a-4PqZPKWbzFp9s1jemT1eVf-FjTWuyqLZQtIWBIGnD4vYR9arGzhyLeACVaAdcVEa70NnW4Dz7Bh3cS4VdUPKCwrtLqDlpwpjkGtydg_ZfhclA0H5la2uk1TI/s400/IMG_0213.JPG" width="300" /></a></div>
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<span class="Apple-style-span" style="color: #e06666; font-size: large;">Loubie </span><span class="Apple-style-span" style="color: #444444;">in a box.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Wh82I279TnjO5XC69ZEIv_siuAVECF8BiJKt_d7xVEkq35VYgNS879nPdJQLJDs67vYPpuX9yLA32h28zV7lYaFqoQAejOJYQ9tB97O83c_ZEA-rEy0SpVawXRsJg6GHxguPvUPAtVgQ/s1600/IMG_0205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Wh82I279TnjO5XC69ZEIv_siuAVECF8BiJKt_d7xVEkq35VYgNS879nPdJQLJDs67vYPpuX9yLA32h28zV7lYaFqoQAejOJYQ9tB97O83c_ZEA-rEy0SpVawXRsJg6GHxguPvUPAtVgQ/s400/IMG_0205.JPG" width="300" /></a></div>
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<span class="Apple-style-span" style="color: #444444; font-size: large;">A sneak peak on my next project....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWDaSChHnSwVmcgerwUGOsQAtCrpKvVTw9ADijPDf8AixXWDVscBSjclNdnTJFOi-Wo2F8MtxWgPrzH8c7TMiuXMQJvB-bax5SCNRCy4Fd40J5nhdr-kQz8sgnWhPydbZKtxQXdHr7e13/s1600/IMG_0206color.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWDaSChHnSwVmcgerwUGOsQAtCrpKvVTw9ADijPDf8AixXWDVscBSjclNdnTJFOi-Wo2F8MtxWgPrzH8c7TMiuXMQJvB-bax5SCNRCy4Fd40J5nhdr-kQz8sgnWhPydbZKtxQXdHr7e13/s400/IMG_0206color.jpg" width="300" /></a></div>
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<span class="Apple-style-span" style="color: #444444;">I'm not crazy about the studs effect here. Classic is still my favorite, it's just a safer choice. What is your type? Studs or classic?</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Leave a comment so I'll bake more exciting macarons!</span></span></span></div>
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</div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4707403183271627344.post-61121863827059686722011-10-23T09:02:00.001-04:002011-11-18T21:02:33.296-05:00Godiva Chocolate the Diva Macaron Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHk2xudQz8G6DS4tz0UcCeEAQfKB9J9nnnwm13Iun2JhYxWIbTwrM9F2kTbvf_goCn3NYQFH30h4nOP6YqPaJmnsM5bt-ahKpPAMLaiHJbyuSXrDEI1D58OPZ_bP31DOq_AiPA2BZ6-Hp/s1600/IMG_0197.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHk2xudQz8G6DS4tz0UcCeEAQfKB9J9nnnwm13Iun2JhYxWIbTwrM9F2kTbvf_goCn3NYQFH30h4nOP6YqPaJmnsM5bt-ahKpPAMLaiHJbyuSXrDEI1D58OPZ_bP31DOq_AiPA2BZ6-Hp/s320/IMG_0197.JPG" width="240" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I consider myself one of those health conscious people and try to eat as healthy as I can. I even tried going on vegetarian diet but it doesn't last me longer than 2 days because I just love food too much. When I go to grocery stores, I'll pick organic rather than regular if I see it there. But I am not like hardcore about organic food, its just that when I am asked to chose, I'll choose<span class="Apple-style-span" style="color: #93c47d;"> <span class="Apple-style-span" style="font-size: large;">organic</span></span>. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #660000; font-size: large;">Chocolate</span> is one of those food that I have cravings for once in a while. It just relaxes me especially dark chocolate. And if I'm going to add a couple pounds by indulging this "sinful" treat, it better be <b>GOOD</b> chocolate. My favorites are <span class="Apple-style-span" style="color: #f9cb9c; font-size: large;">Godiva</span>, <span class="Apple-style-span" style="color: blue; font-size: large;">Lindt</span> and<span class="Apple-style-span" style="color: purple; font-size: large;"> Ghirardelli</span>. </span>I did my first attempt in making <span class="Apple-style-span" style="color: #660000; font-size: large;">chocolate</span> macarons. This is different than the other ones that I made with chocolate ganache filling because I added cocoa powder in the macaron shells to give that extra <span class="Apple-style-span" style="color: #ea9999; font-size: large;">Omph</span> in them. And of course, I used only<span class="Apple-style-span" style="color: #f6b26b;"> </span><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #f6b26b;">Godiva</span> <span class="Apple-style-span" style="color: #660000;">Dark Chocolate</span></span> for the filling... :D</div>
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<span class="Apple-style-span" style="color: #f4cccc; font-size: x-large;">Macaron Shell Recipe</span></div>
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<span class="Apple-style-span" style="color: #444444;">130g almond flour</span></div>
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<span class="Apple-style-span" style="color: #444444;">200g confectioner sugar</span></div>
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<span class="Apple-style-span" style="color: #444444;">1 1/2 tbsp cocoa powder</span></div>
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<span class="Apple-style-span" style="color: #444444;">100g eggs</span></div>
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<span class="Apple-style-span" style="color: #444444;">20g castor sugar</span></div>
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<span class="Apple-style-span" style="color: #444444;">1/4 tsp egg white powder</span></div>
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<span class="Apple-style-span" style="color: #444444;">Pinch of salt</span></div>
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<span class="Apple-style-span" style="color: #444444;">1) Mix the almond flour, confectioners sugar and cocoa powder in a food processor. You can pour everything into the processor and then mix the content with a butter knife before turning it on.</span></div>
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<span class="Apple-style-span" style="color: #444444;">2) Sift the ingredient</span></div>
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<span class="Apple-style-span" style="color: #444444;">3) Microwave the egg white at 15 seconds at high to further thicken the egg white. Make sure that the egg white is not cooked.</span></div>
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<span class="Apple-style-span" style="color: #444444;">4) Place the egg white in a mixing bowl and sprinkle the salt.</span></div>
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<span class="Apple-style-span" style="color: #444444;">5) Whisk at low speed until becomes foamy.</span></div>
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<span class="Apple-style-span" style="color: #444444;">6) Add in the egg white powder.</span></div>
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<span class="Apple-style-span" style="color: #444444;">7) Add in granulated sugar gradually and continue to whisk until it turns between soft and stiff peak (medium peak). You don't want it to be too stiff.</span></div>
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<span class="Apple-style-span" style="color: #444444;">8) Add in the almond mix gradually and fold until the batter is evenly mix. Avoid mixing like crazy because that will create bubbles. (I know, it is very tempting to do that)</span></div>
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<span class="Apple-style-span" style="color: #444444;">9) Put in piping bag and pipe them an inch apart. (I used wilton #12 and wilton 16" piping bag)</span></div>
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<span class="Apple-style-span" style="color: #444444;">10) Let it sit between 30-60 minutes</span></div>
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<span class="Apple-style-span" style="color: #444444;">11) Bake at 315 F for 15 minute at the lowest shelve. Put a tray on the top shelf to avoid macarons from turning brown.</span><br />
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<a href="https://sites.google.com/site/themacaronqueen/chocholate-macaron-shell-recipe">Printable Recipe</a></div>
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<span class="Apple-style-span" style="color: #ea9999; font-size: large;">Godiva Chocolate Filling</span></div>
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2 oz Godiva dark chocolate</div>
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1/4 cup heavy cream<br />
Pinch of salt</div>
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1) Chop the chocolate finely and put in a mixing bowl</div>
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2) Heat the heavy cream in the microwave for about 30 seconds at high temperature</div>
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3) Pour in the heavy cream into the bowl of finely chopped chocolate. Stir it slowly until it is evenly mixed.</div>
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4) Put the 12" wilton piping bag ( with 12" wilton tip) into a cup with the tip facing upwards.<br />
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5) Pour the melted chocolate mix into the piping bag and let it sit till it thickens. Put in the refrigerator for about 10-15 minutes to quicken the thickening process.<br />
6) Pipe onto the macaron shells.</div>
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<a href="https://sites.google.com/site/themacaronqueen/godiva-chocolate-filling-recipe">Printable Recipe</a><br />
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To design the shells, I used edible <span class="Apple-style-span" style="color: #ffe599; font-size: large;">Gold</span><a href="http://www.amazon.com/Super-Gold-43-1233-Luster-Dust/dp/B0000VLH8S"> luster dust.</a> To apply, you'll need 1/4 tsp of luster dust and mix with 1/2 tsp of vodka. Mix them evenly and use a small paint brush to brush it across the macaron shells. When the vodka dries up, the luster dust will stick on the shells giving that <span class="Apple-style-span" style="color: #999999; font-family: Georgia, 'Times New Roman', serif; font-size: large;">luxury </span>look to the macarons.<br />
You can't get more<span class="Apple-style-span" style="color: #cc0000;"> <span class="Apple-style-span" style="font-size: x-large;">D</span><span class="Apple-style-span" style="font-size: x-large;">iva</span></span> than that!<br />
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<span class="Apple-style-span" style="color: #999999; font-size: large;">Remember</span> to refrigerate the macarons for 24 hours before serving. Macarons are best after they had been matured. </div>
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For an<span class="Apple-style-span" style="color: #b6d7a8; font-size: x-large;"> organic </span>version of this recipe, you can replace the ingredients by using only organic ingredients:<br />
<a href="http://www.amazon.com/Benefit-Your-Life-Organic-Almond/dp/B003YE6166">organic almond flour</a>, <a href="http://www.walmart.com/ip/Domino-Pure-Cane-Certified-Organic-Sugar-24-oz/10291792">organic caster sugar</a>, <a href="http://www.amazon.com/Hain-Foods-Organic-Powdered-16-Ounce/dp/nutrition-facts/B001EO5TVG">organic powdered sugar</a>, <a href="http://www.walmart.com/ip/Farmer-s-Harvest-Organic-Grade-A-Brown-Eggs/10532999">organic eggs</a>, <a href="http://www.google.com/products/catalog?rlz=1C1_____enUS446US446&q=organic+cocoa+powder&um=1&ie=UTF-8&tbm=shop&cid=8984336114834918663&sa=X&ei=Zw2kTpb4AYPa0QGY-qmDBQ&ved=0CHMQ8wIwAA">organic cocoa powder</a> and <a href="http://www.vosgeschocolate.com/product/organic_dominica_noir_candy_bar/vosges-gourmet-organic-chocolate">organic dark chocolate</a>.<br />
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<br /></div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4707403183271627344.post-16557547520505112692011-10-18T17:20:00.000-04:002011-11-18T21:58:03.264-05:00Pumpkin Cream Cheese Macaron<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">Everywhere I go I see</span><span class="Apple-style-span" style="color: #444444; font-size: large;"> </span><span class="Apple-style-span" style="color: #e06666; font-size: large;">pumpkin</span><span class="Apple-style-span" style="color: #444444; font-size: large;">, </span><span class="Apple-style-span" style="color: #e06666; font-size: large;">pumpkin</span><span class="Apple-style-span" style="color: #444444; font-size: large;"> </span><span class="Apple-style-span" style="color: #444444;">and</span><span class="Apple-style-span" style="color: #444444; font-size: large;"> </span><span class="Apple-style-span" style="color: #e06666; font-size: x-large;">more pumpkin</span><span class="Apple-style-span" style="color: #444444; font-size: large;">. </span><span class="Apple-style-span" style="color: #444444;">I feel that I got a little brain washed because as I was going to bed last night I was actually craving for a pumpkin treat. Good god I didn't dream about turning into a big</span><span class="Apple-style-span" style="color: #444444; font-size: large;"> </span><span class="Apple-style-span" style="color: orange; font-size: large;">orange</span><span class="Apple-style-span" style="color: orange; font-size: large;"> </span><span class="Apple-style-span" style="color: #666666; font-size: large;">pumpkin</span><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: large;">. </span>This has never happened before because I am not a big fan of anything pumpkin flavored. But as the weather is getting a little colder, it does feel like a good idea to curl up in front of a fire place with a pumpkin treat and a cup of hot chocolate. Ok, maybe it is too soon to start the fire place, but you get the idea.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">So when I got up this morning, I had a mission to make </span><span class="Apple-style-span" style="color: #999999;">pumpkin </span><span class="Apple-style-span" style="color: #f4cccc;">cream cheese macarons</span><span class="Apple-style-span" style="color: #444444;">. The recipe is slightly different than the ones that I usually do. I add a little bit of cinnamon and nutmeg onto the macaron shells to create that warm spicy taste.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #ea9999;">Recipe:</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #999999;">Approximately 30-35 macarons</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">130g almond flour</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">200 g confectioners sugar</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1 1/2 tbsp pumpkin pie spice (powder)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">100g egg white (aged- about 4-5 days separated from the yolk and refrigerated. Covered in a saran wrap/ Tupperware)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1/4 tsp egg white powder</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">20g granulated sugar</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">Pinch of salt</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1 drop Wilton copper coloring gel</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">Pinch of cinnamon powder</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">Pinch of nutmeg powder</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;"><br /></span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1) Mix the almond flour, confectioners sugar and pumpkin pie spice in a food processor. You can pour everything into the processor and then mix the content with a butter knife before turning it on.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">2) Sift the ingredient</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">3) Microwave the egg white at 15 seconds at high to further thicken the egg white. Make sure that the egg white is not cooked.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">4) Place the egg white in a mixing bowl and sprinkle the salt.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">5) Whisk at low speed until becomes foamy.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">6) Add in the egg white powder.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">7) Add in granulated sugar gradually and continue to whisk until it turns soft peak.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">8) Add in coloring and continue to whisk until it is between soft and stiff peak (medium peak). You don't want it to be too stiff.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">9) Add in the almond mix gradually and fold until the batter is evenly mix. Avoid mixing like crazy because that will create bubbles. (I know, it is very tempting to do that)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">10) Put in piping bag and pipe them an inch apart. See picture below.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">11) Sprinkle the cinnamon & nutmeg on top of the macarons and let it sit between 30-60 minutes</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">12) Bake at 315 F for 15 minute at the lowest shelve.</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><br /></span><br />
<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;"><a href="https://sites.google.com/site/themacaronqueen/pumpkin-pie-spice-macaron-shell-recipe">Printable Recipe</a></span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #ea9999;">Cream Cheese Filling</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">70g confectioners sugar</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">2 oz cream cheese (soften)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">3 tsp butter (soften)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1/4 tsp of vanilla essence</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">Pinch of salt (if using unsalted butter)</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;"><br /></span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">1) Mix cream cheese, butter, salt and vanilla essence in a mixing bowl</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">2) Add confectioners sugar gradually and continue to mix evenly</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">3) Pour into a piping bag</span></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;">4) Pipe on the macaron shells</span></span><br />
<span class="Apple-style-span" style="color: #e06666; font-size: large;"><span class="Apple-style-span" style="color: #444444;"><br /></span></span><br />
<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #444444;"><a href="https://sites.google.com/site/themacaronqueen/crean-cheese-filling">Printable Recipe</a></span></span></div>
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<span class="Apple-style-span" style="color: #e06666; font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="color: #999999; font-size: large;">Remember</span><span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="color: #444444;">to refrigerate the macarons for 24 hours before serving. Macarons are best after they had been matured. </span></span></div>
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<span class="Apple-style-span" style="color: #e06666; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGeXTFkvft6vCbpO9q215KK97VivqXzy8zQj_NbTLIiQHt60K55bnltz_TvxJrpnkLezGI1FpgybN06jGAfKuF8NHa4RGa31vhUUwQhO_UX7ycalQGc-FwcxjgWay-3eR9Qxl96_zU5Xv3/s1600/pumpkin4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGeXTFkvft6vCbpO9q215KK97VivqXzy8zQj_NbTLIiQHt60K55bnltz_TvxJrpnkLezGI1FpgybN06jGAfKuF8NHa4RGa31vhUUwQhO_UX7ycalQGc-FwcxjgWay-3eR9Qxl96_zU5Xv3/s400/pumpkin4.jpg" width="400" /></a></span></div>
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<span class="Apple-style-span" style="color: #e06666; font-size: large;">Serve with a hot cup of coffee, tea or chocolate in the comfort of your cozy home. <span class="Apple-style-span" style="color: #e06666; font-size: x-large;">Pure bliss....</span></span></div>
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</div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4707403183271627344.post-18683431565316876502011-10-17T18:45:00.000-04:002011-11-15T21:26:26.560-05:00Hello kitty & friends<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Crp8ZWwaBDYkzHXGE2euNI6h35v5g99C2IRhY_SxsHYpN6Yh4FlF23hGda8dnwvFDh3CO18px5HUmkwC7tLB4pE87_OJtXlycKY90ZKRJaG9fqSuFcmkLmZZN_4xJUWfpbV9jMTE9YsW/s640/blogger-image--222735030.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Crp8ZWwaBDYkzHXGE2euNI6h35v5g99C2IRhY_SxsHYpN6Yh4FlF23hGda8dnwvFDh3CO18px5HUmkwC7tLB4pE87_OJtXlycKY90ZKRJaG9fqSuFcmkLmZZN_4xJUWfpbV9jMTE9YsW/s320/blogger-image--222735030.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666;">You can always have some fun with baking. What's better than a delicious macaron is deliciously</span><span class="Apple-style-span" style="color: #999999;"> </span><span class="Apple-style-span" style="color: #f4cccc; font-size: large;">adorable</span> <span class="Apple-style-span" style="color: #666666;">macarons!! Since I had some extras from today's baking and I thought why not make something cute out of it.</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">I use Americolor edible pen to draw the faces. The red and pink bows are made out of <a href="http://www.amazon.com/gp/product/B004JUM834/ref=oh_o05_s00_i00_details">Heart Sprinkles</a>. I buy almost everything online these days. I know, the shipping prices is a little crazy, but it's so convenient!</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Sugar sprinkles are amazing! They come in so many different sizes, shapes and colors, you can do so many things with them.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666;">I only have one </span><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">Hello</span><span class="Apple-style-span" style="color: yellow;">Kitty</span></span> <span class="Apple-style-span" style="color: #666666;">in the picture below because this is the only successful one. I guess I'll need more practice. After all, practice makes perfect....</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Hello kitty is not lonely anymore now that I gave her some friends. I used a smaller tip to to make her ears. Otherwise it will look more like Mickey Mouse than Hello kitty.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">For the happy faces macarons, I piped out oval and round shaped macarons. And used edible <a href="http://www.amazon.com/gp/product/B0020ZURDI/ref=oh_o02_s01_i00_details">Americolor pens</a> to draw the faces.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">The little rabbit macaron below is done with Wilton tip #12. For the ears, I just piped two lines above a round (regular macaron shape). The 2 lines will spread out a little and attach to each other just like in the picture.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPj3LnAMJviF3vi30Kfegl_l-VQQb3CRrIVZn7CKpnm0LAL_1iVCWp_kDaQrPStXJoyj4n49MXc9-jNV4bsN_eKTGPrzm2Ihdq_XfKfDStB0Ln0eK8VIv52DeaE0b2Q6PEfe8k6XeUL4Uu/s640/blogger-image--985500253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPj3LnAMJviF3vi30Kfegl_l-VQQb3CRrIVZn7CKpnm0LAL_1iVCWp_kDaQrPStXJoyj4n49MXc9-jNV4bsN_eKTGPrzm2Ihdq_XfKfDStB0Ln0eK8VIv52DeaE0b2Q6PEfe8k6XeUL4Uu/s640/blogger-image--985500253.jpg" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Macarons Tea Party</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZ95l-oFgFDKl-Y1rFM8IvcfZqEx2mODLzDNHPG5CKYpiY-7u2BE5u2QeASNGYF2U-_Jdj64a6ZF-XwXlU4f7L_r3Ry0qniaJYY1UlV6pRSZhicCWhKZavxMA-RN08Mrp0CX3DEKk5cJA/s640/blogger-image--675726777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZ95l-oFgFDKl-Y1rFM8IvcfZqEx2mODLzDNHPG5CKYpiY-7u2BE5u2QeASNGYF2U-_Jdj64a6ZF-XwXlU4f7L_r3Ry0qniaJYY1UlV6pRSZhicCWhKZavxMA-RN08Mrp0CX3DEKk5cJA/s400/blogger-image--675726777.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">When I googled cute macarons, there is actually a DYI <a href="http://www.strapya-world.com/products/40238.html">macaron maker</a> from Japan. It even has all the ingredients that you need. How convenient! </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37dtLeckjnKsUMl_uO3wy4TsUADMDseObApu-eGcs0lVKsWJ0ZBEdzKepCryaWUJ4r6nBfPy03C9PhXlDZdf2RgvCWsxojXQlj9lXEsZv_M_g0rJahXzS-8elud2CTf0S6h2J0BiPXEAu/s1600/cute+macarons.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37dtLeckjnKsUMl_uO3wy4TsUADMDseObApu-eGcs0lVKsWJ0ZBEdzKepCryaWUJ4r6nBfPy03C9PhXlDZdf2RgvCWsxojXQlj9lXEsZv_M_g0rJahXzS-8elud2CTf0S6h2J0BiPXEAu/s320/cute+macarons.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy of Strapya-world.com</td></tr>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">I'm so proud of this Hello Kitty macaron. My next hello kitty project would be a Tower of them. It's like a 5 year old dream come true, wouldn't it?</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">What is your favorite cartoon character?</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">For the macaron recipe, please visit <a href="http://themacaronqueen.blogspot.com/2011/10/macaron-ohlala.html">Macaron Back to Basics</a></span></div>
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</div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4707403183271627344.post-54728522164621233252011-10-17T17:00:00.000-04:002012-01-17T16:10:39.194-05:00Breakfast with Tiffany<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #666666;">One of my other interest other than baking in definitely fashion. Tiffany has been one of my all time favorite. The blue box with white bow is my inspiration for today's project. I decided to make some Tiffany Macarons! Here I'm using Teal color from <a href="http://www.amazon.com/Americolor-Student-Culinary-Academy-Choice/dp/B000MSXFWA/ref=dp_cp_ob_misc_title_4">Americolor</a>. You can also find this in Wal-mart or Meijers. The recipe for the shell can be found at <a href="http://themacaronqueen.blogspot.com/2011/10/macaron-ohlala.html">Macaron Back to Basics</a>. </span></div>
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<span class="Apple-style-span" style="color: cyan; font-size: large;">Filling Recipe</span><br />
<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18px;"><i>Vanilla buttercream</i></span><br />
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<span class="Apple-style-span" style="background-color: white; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">2 egg white</span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">150g butter (soften)</span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">80g sugar</span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1/4 tsp of vanilla essence</span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">2 tsp of cream cheese</span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">1) Beat the egg white and sugar until stiff peak. (consistency similar to meringue)</span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">2) Add in the butter and continue to beat at low speed for 2 to 3 seconds. At this point you just want to mix them, and not to make it fluffier. </span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">3) Add in cream cheese</span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">4) Add in the vanilla essence and mix.</span></span></div>
<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18px;">5) Pipe the buttercream on the macaron shell</span><br />
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<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18px;"><a href="https://sites.google.com/site/themacaronqueen/vanilla-buttercream-recipe-1">Printable Recipe</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhap5Osfi2r_lv3TTMF7pgwTR0GhHoLsZg201PN9tLnJ4vdOI4stCOmgtPfRn92aH7vOwrRHxoJZyQfB4_6qcdwVi1LYHfFdh6uh51-lZBdgDq0RsjUBXrd2-UQxUb7592ZLK4DKLs772fl/s1600/db2c4dab84c34766aec8e275d5d0d9b2_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhap5Osfi2r_lv3TTMF7pgwTR0GhHoLsZg201PN9tLnJ4vdOI4stCOmgtPfRn92aH7vOwrRHxoJZyQfB4_6qcdwVi1LYHfFdh6uh51-lZBdgDq0RsjUBXrd2-UQxUb7592ZLK4DKLs772fl/s400/db2c4dab84c34766aec8e275d5d0d9b2_7.jpg" width="400" /></a></div>
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For the flowers and bows, I use ready made <a href="http://www.amazon.com/Wilton-Rolled-Fondant-1-Pound-8-Ounce/dp/B00086IFLM/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1318797104&sr=1-5">fondant</a>. </div>
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<span class="Apple-style-span" style="color: #e06666; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Step-by-step how to make a Bow Fondant</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjISqyzoMRlil9fl9TjhYv0Y94i-SERIqMFdhViI-iVsQ98z2HQunUQh4SJWtY7A26zneZm3t2PyKdKi2XiowCrLwpxE9ge7xaNi4e7YIAUCHR3gmdqYAKhozRI1jahIsB5j8ZqIwCbMtu/s1600/fondant.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjISqyzoMRlil9fl9TjhYv0Y94i-SERIqMFdhViI-iVsQ98z2HQunUQh4SJWtY7A26zneZm3t2PyKdKi2XiowCrLwpxE9ge7xaNi4e7YIAUCHR3gmdqYAKhozRI1jahIsB5j8ZqIwCbMtu/s320/fondant.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Just take a small amount of<a href="http://www.amazon.com/Wilton-Rolled-Fondant-1-Pound-8-Ounce/dp/B00086IFLM/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1318885368&sr=1-5"> fondant</a> (size of a golf ball) and roll it out on parchment paper. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ttPgiYYzq_BhtoSi2VAC7Oix_3LEucHaf3EDRpMMyqg8tDHsdV240ON_csdD_AiJ-YKvEzSqbbKz1kza76Ojm8nRsQ8tC0UkSZikuxu29jmK0DdKQBvM6fcaCB3gd-cJqIw-Rwxpdr04/s1600/bow8.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ttPgiYYzq_BhtoSi2VAC7Oix_3LEucHaf3EDRpMMyqg8tDHsdV240ON_csdD_AiJ-YKvEzSqbbKz1kza76Ojm8nRsQ8tC0UkSZikuxu29jmK0DdKQBvM6fcaCB3gd-cJqIw-Rwxpdr04/s320/bow8.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Use a <a href="http://www.amazon.com/Wilton-Fondant-Inch-Rolling-Pin/dp/B0007ZM57Y/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1318797104&sr=1-9">fondant roller</a> to get the best result. Remove the rubbers from the fondant roller to achieve thinner texture. Make it as thin as a paper. Use a sharp knife and make 5 strips ( about 5mm wide each). A blunt knife will make the edges look rough.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPe8e6IjLqxatztoQ3JnnePkatHXowl6zq5His-Bme0BX7nTAjetuIJaw8eY2UZm4Z0WRgMg2D7vyZzbHwkUuemQq-9N4FSi6gJM0NBvw-WFAVwNIXeSUP06ek7QgwPP0DXFI36CX7uL2W/s1600/bow7.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPe8e6IjLqxatztoQ3JnnePkatHXowl6zq5His-Bme0BX7nTAjetuIJaw8eY2UZm4Z0WRgMg2D7vyZzbHwkUuemQq-9N4FSi6gJM0NBvw-WFAVwNIXeSUP06ek7QgwPP0DXFI36CX7uL2W/s320/bow7.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fold one strip at both ends, use 2 pop sticks for support.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGR317e1rw3Gm33xU92OQ-YIrY2yQ-QePItfXWTF0PgLptJFz6FbP774-ecR2N-RbDWd43pHhnd-DstG3gfWyEvnMhKg_Io_5klOwFZEXD2q_sptGIC5pr-RES_BKNYz_1og1Ml6dYSg7/s1600/bow6.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGR317e1rw3Gm33xU92OQ-YIrY2yQ-QePItfXWTF0PgLptJFz6FbP774-ecR2N-RbDWd43pHhnd-DstG3gfWyEvnMhKg_Io_5klOwFZEXD2q_sptGIC5pr-RES_BKNYz_1og1Ml6dYSg7/s320/bow6.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lay a separate strip over the center of the two loops</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqU8y0DfoopZ_gXtPsxR2hAkKDe9CHcTCgQL1Fa2Td1VfIhNJwBEFR0ZoKSZlhdlFAJhN8OBl3z9GSTMzfi-80SJIWQArUIycYOPCkoOSvS_52r2XQ1r3vlwnBhAoUEkPrERjqSq0xCm_p/s1600/bow4.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqU8y0DfoopZ_gXtPsxR2hAkKDe9CHcTCgQL1Fa2Td1VfIhNJwBEFR0ZoKSZlhdlFAJhN8OBl3z9GSTMzfi-80SJIWQArUIycYOPCkoOSvS_52r2XQ1r3vlwnBhAoUEkPrERjqSq0xCm_p/s320/bow4.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lift the sticks so that the strip hangs and remove the access.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8v_idE0hAwBmRvm2B4AtD3OPhDo1oWrYwXjsMqFQZxIevhMfmzz3hCtdqcHvukMW3ULbDx4f6c5_HxFWOrB6m1mNp2ArY4VcY3j8n_RUKvE92PlA5Dgz_D0vUqTID6w1W5Bblr6eJlN4/s1600/bow3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8v_idE0hAwBmRvm2B4AtD3OPhDo1oWrYwXjsMqFQZxIevhMfmzz3hCtdqcHvukMW3ULbDx4f6c5_HxFWOrB6m1mNp2ArY4VcY3j8n_RUKvE92PlA5Dgz_D0vUqTID6w1W5Bblr6eJlN4/s320/bow3.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1pVy8-xZCxcdAzbv2oX1qwlzkEMXru43RUx8JPyqun6MaBFgkT9djt3G4MP6CYzvnw44-Nqnz7atwEEH83C6ON8w-jnjVTx2ZRRRaU9-caZAm51KWFsEgvTq8G_MGQbVlfi6nTyLZXh-/s1600/bow2.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1pVy8-xZCxcdAzbv2oX1qwlzkEMXru43RUx8JPyqun6MaBFgkT9djt3G4MP6CYzvnw44-Nqnz7atwEEH83C6ON8w-jnjVTx2ZRRRaU9-caZAm51KWFsEgvTq8G_MGQbVlfi6nTyLZXh-/s320/bow2.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Cut diagonal on the remaining strips on both ends and attach the flat ends by gently putting pressure</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6MSv9oRSjHtFPKR132O3vbfT7uD_wL943AMPPczVEKIRa__imLMDMzbZCdpgTwB8M8-Z-VEWvWvMqOK57FEUEge_W9Zf_fZ91QIrmoANnlicBEQy4QipMlFCgIqhpW4XPalTY6GjppK9/s1600/bow.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6MSv9oRSjHtFPKR132O3vbfT7uD_wL943AMPPczVEKIRa__imLMDMzbZCdpgTwB8M8-Z-VEWvWvMqOK57FEUEge_W9Zf_fZ91QIrmoANnlicBEQy4QipMlFCgIqhpW4XPalTY6GjppK9/s320/bow.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove the bow from the pop stick and attach to the tail with icing sugar. Attach to macaron shell with icing sugar.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt72fZynw1lgnaV2hvLAVZJ-t5ZFplM4KxDpqCK1HsOW1cL68nn93MBiAwkf1ZDN6tIAMrbzx27w4VHsm5K9V3PkAFHVGCUAr0Pbe6NfaQC4cmT_0EJjvZKFFbVXFadr4MjMMch2ov03PK/s1600/bow9.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt72fZynw1lgnaV2hvLAVZJ-t5ZFplM4KxDpqCK1HsOW1cL68nn93MBiAwkf1ZDN6tIAMrbzx27w4VHsm5K9V3PkAFHVGCUAr0Pbe6NfaQC4cmT_0EJjvZKFFbVXFadr4MjMMch2ov03PK/s320/bow9.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">With a small brush, gently brush on edible <a href="http://www.amazon.com/Wilton-703-219-White-Pearl-Dust/dp/B000PWRZ8S/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1318808090&sr=1-1">Wilton White Pearl Dust</a>.</span><br />
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<span class="Apple-style-span" style="color: #e06666; font-size: large;"> Step-by-step how to make flower fondant</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZjEif3n5_q-1_aUkI6hEpP891YQkR5DZmCb3pq7jGzB3WsHAeDJ2A3Db9S1urd5v6CvBLgfn5nSn4MNvt7__Nlz9VeoUT7_cV-xmx4ZEXEkgbwZs4iThypq4iuem3mFqbLXUBaKz31OZ/s1600/flower.jpg" imageanchor="1"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZjEif3n5_q-1_aUkI6hEpP891YQkR5DZmCb3pq7jGzB3WsHAeDJ2A3Db9S1urd5v6CvBLgfn5nSn4MNvt7__Nlz9VeoUT7_cV-xmx4ZEXEkgbwZs4iThypq4iuem3mFqbLXUBaKz31OZ/s200/flower.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Use a<a href="http://www.amazon.com/gp/product/B004M6MJI4"> plunger cutter</a>. They come in 3 different sizes. Attach to macaron shell with icing sugar.</span></div>
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<span class="Apple-style-span" style="color: #ea9999; font-size: x-large;">Final Result...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgBxb9fgwHw7t6S-sD8KuYmxzdYGJY39V3KNE4q7cmDGwZuZtFO-X-99Kso2u99n_NMDQB_LspSermXyTH3P6Izd59Zz8IA3ieic5kTPK5RtrSGJCyHelpp74A_RB9bFGIBDAS5HyZ7I/s1600/tif1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgBxb9fgwHw7t6S-sD8KuYmxzdYGJY39V3KNE4q7cmDGwZuZtFO-X-99Kso2u99n_NMDQB_LspSermXyTH3P6Izd59Zz8IA3ieic5kTPK5RtrSGJCyHelpp74A_RB9bFGIBDAS5HyZ7I/s320/tif1.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #b4a7d6; font-size: large;">Perfect for Wedding, engagement, anniversaries </span></div>
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<div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4707403183271627344.post-44531003142847741482011-10-17T16:00:00.000-04:002011-11-18T20:50:19.142-05:00Macaween<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAPrerey0lRnaY4X4ju8A3emki5ASVHuFAGdgpfrO9pDfEEx0Dsz9dJ0D1SY7kX4YoCDiCzZ8WoY7zheMndLxeIERyaqL55YQMWH76sofpVIDinb-Qq008xGQc8yyOVIbHDwJI6HAn-cm/s1600/74c6c324f6b14c2ca953790acb18be74_7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAPrerey0lRnaY4X4ju8A3emki5ASVHuFAGdgpfrO9pDfEEx0Dsz9dJ0D1SY7kX4YoCDiCzZ8WoY7zheMndLxeIERyaqL55YQMWH76sofpVIDinb-Qq008xGQc8yyOVIbHDwJI6HAn-cm/s200/74c6c324f6b14c2ca953790acb18be74_7.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">The trees are already turning yellow, summer was way too short this year in Michigan. It's Halloween again!! We've seen lots of spooky cupcakes and candies on Halloween. I'm going to try some Halloween colors on my Macarons. Orange and violet came to mind whenever I think of Halloween. </span><br />
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The macarons look like the are dancing in this picture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFclDqBdV91HbddWD2xwnOV-rS2-RLHbWZURpD1NyaZ2HUJQOqv5OraDFj6SPxKdD6PcZ9rttPjYRVtxClR9tNoh92Un4ScI8aIRbn1tqBVZgFz3jOVw-FxWknwSaN2w2IM11jwSragCqn/s1600/IMG_1909.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFclDqBdV91HbddWD2xwnOV-rS2-RLHbWZURpD1NyaZ2HUJQOqv5OraDFj6SPxKdD6PcZ9rttPjYRVtxClR9tNoh92Un4ScI8aIRbn1tqBVZgFz3jOVw-FxWknwSaN2w2IM11jwSragCqn/s200/IMG_1909.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZpSAcxYdAJ0iSTyZHon-0o52bloNx1Z-KV8ADv-qVmvKfh2XHWiMY5nLtZILWEhLP8NtCdBjZ1WrYNCmanHuYpDHgcZ3EsJq_2BUjtx8tKv1dYkFGLVKUUr_TjmHY1ODAOhO7y8vlmzG/s1600/989ca239cc1449658b720b2e21a3d9f6_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZpSAcxYdAJ0iSTyZHon-0o52bloNx1Z-KV8ADv-qVmvKfh2XHWiMY5nLtZILWEhLP8NtCdBjZ1WrYNCmanHuYpDHgcZ3EsJq_2BUjtx8tKv1dYkFGLVKUUr_TjmHY1ODAOhO7y8vlmzG/s200/989ca239cc1449658b720b2e21a3d9f6_7.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: large;">The kids will have a blast picking on these treats.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc08uhzjy2f1oToQp7ODhRDnZrl0ZRkKllGCg_p8MNz8R5g9fh3tqPn6GiCgD3u3LqroTXrK9KPdl6qEik9y0YU7tSCxWRiMkK-Q9BhP5kWfB8y4eL71eLWCFOjJZaL2glJg3Z6515_yo_/s1600/IMG_1899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc08uhzjy2f1oToQp7ODhRDnZrl0ZRkKllGCg_p8MNz8R5g9fh3tqPn6GiCgD3u3LqroTXrK9KPdl6qEik9y0YU7tSCxWRiMkK-Q9BhP5kWfB8y4eL71eLWCFOjJZaL2glJg3Z6515_yo_/s320/IMG_1899.JPG" width="240" /></a></div>
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A close up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzgPlZS51iiO1XxJr5ZHOEoUvwlPFoIPvtzKFfRNpxY16CjBfmu8VZsuKWcFSw9znF44imWuLvyUgdLpj_MqwlI811gISjV5qzeKSQT2rOCZ9oBl768sckiUtC8g2bgdzjLqq0PZjSHwO/s1600/1471992286f94a94a511a20aa3f75a31_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzgPlZS51iiO1XxJr5ZHOEoUvwlPFoIPvtzKFfRNpxY16CjBfmu8VZsuKWcFSw9znF44imWuLvyUgdLpj_MqwlI811gISjV5qzeKSQT2rOCZ9oBl768sckiUtC8g2bgdzjLqq0PZjSHwO/s320/1471992286f94a94a511a20aa3f75a31_7.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">I find this batch a little too bright as I used 2 drops of coloring gel. I will put only one drop in my recipe below. But ofcourse it is completely up to you what you prefer :)</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">The recipe for the shell is exactly the same as the ones in my <a href="http://themacaronqueen.blogspot.com/2011/10/macaron-ohlala.html">Macaron Back to Basics</a>.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Filling</span><br />
<span class="Apple-style-span" style="color: #e06666; font-family: Georgia, 'Times New Roman', serif;"><i>Orange buttercream</i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 egg white</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">150g butter (soften)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">80g sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 orange zest</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1) Shred one whole orange skin in a bowl. Remove any excess juice.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2) Beat the egg white and sugar until you reach stiff peak.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3) Add in the shredded orange skin and mix.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4) Add in the butter and continue to beat at low speed. At this point you just want to mix them, and not to make it fluffier.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5) Pipe the buttercream on the orange macaron shells</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://sites.google.com/site/themacaronqueen/vanilla-buttercream-recipe">Printable Recipe</a></span></div>
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<span class="Apple-style-span" style="color: #e06666; font-family: Georgia, 'Times New Roman', serif;"><i>Vanilla buttercream</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 egg white</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">150g butter (soften)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">80g sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp of vanilla essence</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp of cream cheese</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pinch of salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1) Beat the egg white and sugar until stiff peak. (consistency similar to whipping cream)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2) Add in the butter and continue to beat at low speed for 2 to 3 seconds. At this point you just want to mix them, and not to make it fluffier. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3) Add in cream cheese. The cream cheese just makes it extra tasty.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4) Add in the vanilla essence.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5) Add in a pinch of salt if use unsalted butter. The salt brings out the flavor.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6) Pipe the vanilla buttercream on the violet macaron shell</span></div>
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<a href="https://sites.google.com/site/themacaronqueen/vanilla-buttercream-recipe-1">Printable Recipe</a><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A little trick to get the shine on the shells is to put them in the freezer. When you take them out from the freezer, a thin layer of moisture gives it a natural glow.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2L4p4T-bRp7O9Szr0ks8kwTPeLOdxRaI13asWahckfaw11g6AL5tVpkwYTnUOZtveS2uVkU2QF8Q_l7Sal7XlSqt0QyN_-N6dCXokBhUVUjIXYlHVr1dH3z7HQqNUF-AVOiXMKvrFvTq/s1600/pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2L4p4T-bRp7O9Szr0ks8kwTPeLOdxRaI13asWahckfaw11g6AL5tVpkwYTnUOZtveS2uVkU2QF8Q_l7Sal7XlSqt0QyN_-N6dCXokBhUVUjIXYlHVr1dH3z7HQqNUF-AVOiXMKvrFvTq/s320/pumpkin.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Jack-O'-Lantern</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To make it more interesting, why not draw some spooky faces on them (inspired by Bake me I'm yours..cake pop book by Carolyn White). I use <a href="http://www.amazon.com/gp/product/B0020ZURDI">Americolor Food Marker</a>. You can find edible pen even at Meijers or Joann's. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><span class="Apple-style-span" style="color: purple;">Happy</span> <span class="Apple-style-span" style="color: orange;">Halloween!</span></span></div>
</div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4707403183271627344.post-87004389519823801872011-10-17T14:45:00.001-04:002012-01-17T16:09:05.815-05:00Pink...pink....and more pink!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once I got the correct combination for my macarons, how can I resist from making <span class="Apple-style-span" style="color: #f4cccc; font-size: x-large;">pink </span>macarons.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the shell recipe, please go to <a href="http://themacaronqueen.blogspot.com/2011/10/macaron-ohlala.html">Macaron Back to Basics</a></span><br />
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<a name='more'></a><span class="Apple-style-span" style="font-size: large;">Filling recipe:</span><br />
<span class="Apple-style-span" style="color: #ea9999; font-family: Georgia, 'Times New Roman', serif; font-size: large;">White chocolate ganache</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">1/2 cup heavy cream/ heavy whipping cream </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"> (you can usually find this at the groceries where the milk and creamer are.)</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">4oz of white chocolate melt (<a href="http://www.amazon.com/Wilton-1911-498-White-Candy-Melts/dp/B0000VONAM/ref=sr_1_2?ie=UTF8&qid=1318885603&sr=8-2">Wilton white candy melt</a>)/ any other semi sweet white chocolate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7E1NW2FQSs_1BhVsOxYoqHH9LZ1_XD2hT5Boyckdi0-2jiEh3nOahx_Iz8TPal5NC7-MGaVmbY6UTJcnpn3WJ-xwn3eRgJU8v-OJYZR8sqLGCxj7FIN9EbNEEETqJrSa-P80c3gbmC2kq/s1600/c7bb7c652b2743f88307a2f42fe23614_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7E1NW2FQSs_1BhVsOxYoqHH9LZ1_XD2hT5Boyckdi0-2jiEh3nOahx_Iz8TPal5NC7-MGaVmbY6UTJcnpn3WJ-xwn3eRgJU8v-OJYZR8sqLGCxj7FIN9EbNEEETqJrSa-P80c3gbmC2kq/s1600/c7bb7c652b2743f88307a2f42fe23614_6.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">1) Microwave the chocolate melt 30 seconds. Stir it and put it in for another 30 seconds.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">2) Heat the heavy cream in the microwave for 1 minute. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">3) Pour the cream onto the melted chocolate. Mix the mixture and let it sit until it becomes thick. You can store in the refrigerator to speed up this process.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">4) Pour in a piping bag and pipe them on the macaron shells.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><a href="https://sites.google.com/site/themacaronqueen/white-chocolate-ganache-filling">Printable Recipe</a></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">How to make chocolate ganache</span></div>
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<span class="Apple-style-span" style="color: #ea9999; font-family: Georgia, 'Times New Roman', serif; font-size: large;">White chocolate Mousse Filling</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">1/2 cup heavy whipping cream</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">4oz of white chocolate melt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><br /></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1) Microwave the chocolate melt until it turn into liquid</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">2) Whip the cream until fluffy and pour in the chocolate melt. Continue to whip until it becomes fluffier</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">3) Place the mixture into the piping bag and pipe on the macaron.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><a href="https://sites.google.com/site/themacaronqueenrecipe/white-chocolate-mousse-filling">Printable Recipe</a></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;">For the topping, I use <a href="http://www.amazon.com/gp/product/B004JUM834/ref=oh_o05_s00_i00_details"><span class="Apple-style-span" style="color: #f4cccc;">heart sprinklers</span></a>.</span></span><br />
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<div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4707403183271627344.post-80793936652217925212011-10-17T14:45:00.000-04:002011-11-25T16:29:23.446-05:00Macaron Back to Basics<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've always been in love with sweets especially <span class="Apple-style-span" style="color: #f4cccc;">cupcakes</span> and <span class="Apple-style-span" style="color: #f4cccc;">cake pops</span>. But I've never really been obsessed, yes,<span class="Apple-style-span" style="color: #f4cccc; font-size: large;"> obsessed</span> with any of it until my first encounter with Macaron. So what is macaron? According to Wikipedia, macaron is a sweet confectionery made with egg whites, icing sugar, granulated sugar, almond powder and food coloring and is commonly filled with buttercream or jam filling. It is very different than the American macaron which is made of mostly coconut. Macaron is pronounced as <a href="http://www.youtube.com/watch?v=eDu4SAHk7O4"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #8e7cc3;">Mah</span>-<span class="Apple-style-span" style="color: #cccccc;">ca</span>-<span class="Apple-style-span" style="color: #e06666;">Rohn</span></span></a><span class="Apple-style-span" style="color: #e06666;">.</span></span><br />
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<a name='more'></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Macaron originated from Italy and was brought to France in early 1533. During the French revolution in 1792, two nuns sold macarons to support themselves and gained fame as the "macaron sisters". The macaron shells were sold just by themselves, with no fillings. In the 1900s, Pierre Desfontanines of Parisian pastry shop and cafe <span class="Apple-style-span" style="background-color: white; font-weight: bold; line-height: 15px; white-space: nowrap;"><em style="font-style: normal; font-weight: bold;"><span class="Apple-style-span" style="color: #c27ba0;">Ladurée</span></em></span> decided to fill the macaron shells with ganache. Laduree continues to become one of the most famous macaron boutique in Paris. People and tourists flock the store just to get a taste of this amazing cookie.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Whilst I haven't had the opportunity to taste the famous <span class="Apple-style-span" style="background-color: white; color: #222222; font-weight: bold; line-height: 15px; white-space: nowrap;"><em style="font-style: normal; font-weight: bold;">Ladurée </em></span>macarons, I was lucky to find macaron at Starbucks when I visited Romania in summer of 2011. It is really hard to find decent macarons in Michigan so I was super excited when I saw it. It's coffee flavored, ofcourse, and I took a snapshot of it before devouring the whole thing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKh-UkL0veSlSQ3SEngfjZQBHolhyphenhyphenZlL9n0hESNSFeB8WYbl-chN72VXWEW1tA0JYI6iauWPIoRW9J7Xr1t6bpmaAU94BOREjP5RX_yOprvZNbPQ-hSGNIRQLKJdSqYLbNblq5Z-8pbs0/s1600/starbucks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKh-UkL0veSlSQ3SEngfjZQBHolhyphenhyphenZlL9n0hESNSFeB8WYbl-chN72VXWEW1tA0JYI6iauWPIoRW9J7Xr1t6bpmaAU94BOREjP5RX_yOprvZNbPQ-hSGNIRQLKJdSqYLbNblq5Z-8pbs0/s320/starbucks.jpg" width="240" /></span></a></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When I return to US, a girlfriend bought me some frozen macarons from Plum's and Trader Joe's. It's really good but they are so small that I finished them in a second. I decided that maybe I should make them myself. Then I can have as many as I want. Oh boy, when they say that this cookie requires a lot of skill and patience to make it, they really meant it.</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I did some research on the internet and found several different recipes. I tweak them here and there to get a less sweet version and this recipe came up :). </span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Recipe</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><span class="Apple-style-span" style="color: #f4cccc;">Approximately 35 macarons</span> </span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">140g almond meal (Almond flour, finely ground)</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200g confectioners sugar</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 egg whites (aged- separated from the yolk and left refrigrated for 4-5 days covered with a saran wrap)</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">20g granulated sugar</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pinch of salt</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pinch of egg white powder</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A drop of coloring gel</span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1) Put the almond flour and confectioners sugar in a food processor. Mix them slightly with a butter knife especially at the bottom before starting the food processor (this will avoid the almond or sugar becomes sticky). If you use the almond flour directly from the bag without grounding them, you will end up with shells looking like they have pimples. Eww, you don't want that.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">2) Line 3 aluminum baking trays with parchment paper(Tray sizes approximately 13 x18x1). I usually use about 2 1/4 of trays for this batch.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirV6haDyv9HTyB0f57p-8pXPYrVovqmN3oIquHsTzvWwU6Ds8w54YiBZ8lI4YTkasC4jAypZTsHKlFt6BjI0lKDxKu5EVF-MOroi4tyDimvSak21EJvu2n93ayNdP80R0vdyAy_86ABuGz/s1600/6558115810534b21bf442aed02bcc38d_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirV6haDyv9HTyB0f57p-8pXPYrVovqmN3oIquHsTzvWwU6Ds8w54YiBZ8lI4YTkasC4jAypZTsHKlFt6BjI0lKDxKu5EVF-MOroi4tyDimvSak21EJvu2n93ayNdP80R0vdyAy_86ABuGz/s320/6558115810534b21bf442aed02bcc38d_7.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">3) Prep a piping bag with a round glass. I use Wilton #12. I like my macarons a little smaller because I can just eat it with one bite. It's a preference thing. For bigger macarons, you can use a larger tip. Fold the bag somewhere near the tip so that the tip is facing upward and place the bag into a tall drinking glass to avoid the batter from spilling out when you pour them in. Cuff the bag opening over the top to make it easier to fill.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCYRAE1INqwNUlNknEVuwCQ6whrgKrs3q7FyTQBLHnffT8IDZizM2ZPZ_OL3iyr5WoWupZzjkDmirWb1yCv6mJ7KvAZYWEv9hoZ5sIaXmdQgfVfC6g-N0IIHIPD3jV3BoSZWYbeNFqr5a/s1600/acb5a7b6562a4ad4a9611bbb82573504_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCYRAE1INqwNUlNknEVuwCQ6whrgKrs3q7FyTQBLHnffT8IDZizM2ZPZ_OL3iyr5WoWupZzjkDmirWb1yCv6mJ7KvAZYWEv9hoZ5sIaXmdQgfVfC6g-N0IIHIPD3jV3BoSZWYbeNFqr5a/s200/acb5a7b6562a4ad4a9611bbb82573504_7.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4) Place the eggs into a large mixing bowl (I use glass bowl). </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Microwave the egg whites at high temperature for 15 seconds. This process further age the eggs. The eggs should look clear and thick. (As every microwave is different, find the right cooking time so that your egg white doesn't cook).</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5) A</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dd a pinch of salt. You may use a teaspoon cream of tartar or few drops of lemon juice to give body to the egg whites.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuuTOtPhqHjx1wwls28C18FSW27SaPvy2ritLNFJF1JVUz8YCjWpwbYPOLKv0gUaz8hAqOakfs4IrC67IaU4k5H79_lOq4_qk5sQl_lMs_uOHMpfbPKmXD0Gvre9NUOQH_iaa5DyWFpAi/s1600/0e753c9b77da4a39844deff98379d7cb_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuuTOtPhqHjx1wwls28C18FSW27SaPvy2ritLNFJF1JVUz8YCjWpwbYPOLKv0gUaz8hAqOakfs4IrC67IaU4k5H79_lOq4_qk5sQl_lMs_uOHMpfbPKmXD0Gvre9NUOQH_iaa5DyWFpAi/s200/0e753c9b77da4a39844deff98379d7cb_7.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6) Begin beating the eggs on low speed. Add egg white. Wait till it turns foamy before adding sugar gradually. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiQ8D_2VTO_uCBJgYKwlvMDprUyvs4-41d_4kbsercLpikFWu3osxGRLrs4TfYGbqNqhtntbln_8z_1bVSNXY5_j17gUaV6GhHR1llrWboYy6Mr40TOyBX4-y4WCYqQXQhQGhhwU_-OGH/s1600/bb74ac506223499d80ed3c79e78802b6_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiQ8D_2VTO_uCBJgYKwlvMDprUyvs4-41d_4kbsercLpikFWu3osxGRLrs4TfYGbqNqhtntbln_8z_1bVSNXY5_j17gUaV6GhHR1llrWboYy6Mr40TOyBX4-y4WCYqQXQhQGhhwU_-OGH/s320/bb74ac506223499d80ed3c79e78802b6_7.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7) Beat the meringue to soft glossy peaks.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8) Add the food coloring and continue to mix until you get between soft & stiff peak. It should also look glossy.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">9) Add the almond-sugar mixture and start folding them. You have to be a little patient here, you don't want to mix them like crazy as this will create bubbles in the batter.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10) Pour the batter into the piping bag. Twist the bag where the batter ends and pipe rows of batter onto the baking sheets about an inch apart.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhb5M6VD89OlZYap3NWH-WlNXujZmbwP3r788_23ZLHCfT6b6vzU6clNpT1-c08Y04CiJ2RXevYV5VLCXBVMilHv4FcL_6KBEaOTRkzw7RVuceID0UtryJM8qhF8uffPYprmqJgd-TR8Eq/s1600/92241183d77b4fe0aea8ddf47ffc2080_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhb5M6VD89OlZYap3NWH-WlNXujZmbwP3r788_23ZLHCfT6b6vzU6clNpT1-c08Y04CiJ2RXevYV5VLCXBVMilHv4FcL_6KBEaOTRkzw7RVuceID0UtryJM8qhF8uffPYprmqJgd-TR8Eq/s320/92241183d77b4fe0aea8ddf47ffc2080_7.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12) If you see bubbles forming, touch them with toothpick. You can also tap the pan (to tap the pan, lift it about 1" from the counter top and release it. Make sure that it is even so that the batter doesn't go out of shape)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">13) Let them rest for 30-60 min until a thin skin forms. When it is ready, you can touch it and it shouldn't stick to your finger.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">14) Place the oven rack at the lowest level and heat at 315F. Place a tray on the top rack to avoid browning the cookies. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">15) Bake for 15 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">16) Let it cool and refrigerate the macarons for 24 hrs before serving. They are best after maturation. You can store up to 1 month in the freezer.</span><br />
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<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"><br />
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<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;"><a href="https://sites.google.com/site/themacaronqueen/basic-macaron-recipe">Printable Recipe</a></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><span class="Apple-style-span" style="color: #e06666; font-size: large;">Chocolate Mousse filling:</span> </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">1/2 cup heavy whipping cream</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">4oz of chocolate melt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><br />
</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1) Microwave the chocolate melt until it turn liquid</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">2) Whip the cream until a little stiff and pour in the chocolate melt. Continue to whip until it becomes fluffy</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">3) Place the mixture into the piping bag and pipe on the macaron.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">This variation is slightly different than most chocolate ganache filling because it is<span class="Apple-style-span" style="background-color: white; color: #cccccc; font-size: large;"> softer</span> and <span class="Apple-style-span" style="color: #cccccc; font-size: large;">lighter</span>. I hope you enjoy it.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><br /></span><br />
<span class="Apple-style-span" style="color: #e06666; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 19px;">Chocolate ganache filling:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">1) Microwave the chocolate melt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">2) Pour in 1/2 cup of heavy cream (you can usually find this at the grocerries where the milk and creamer is)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">3) Mix the mixture and let it sit until it becomes thick. You can store in the refrigerator to speed up this process.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">4) Pour in a piping bag and pipe them on the macaron shells.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><a href="https://sites.google.com/site/themacaronqueen/chocolate-filling-recipe"><span id="goog_1432446033"></span>Printable Recipe<span id="goog_1432446034"></span></a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;">I have been making A LOT of macarons and each time I make it, it comes out slightly different. There are various reasons to having unsuccessful macarons. </span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;">There are some awesome blogs that I refer to for troubleshooting:</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><a href="http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html">Notsohumblepie</a></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://bravetart.com/blog/MacaronMyths">Bravetart</a></span><br />
<a href="http://foodnouveau.com/2010/03/29/paris-france/how-to-make-macarons-a-detailed-illustrated-step-by-step-recipe/">Foodnouveau</a></div>
</div><div class="blogger-post-footer">Copyright The Macaron Queen 2011 at themacaronqueen.blogspot.com</div>Unknownnoreply@blogger.com0