One Afternoon with Tulips & Macaron

Steven, my husband just came back from work and brought me fresh tulips. How pretty ! I can not resist on putting them in a white antique porcelain water jug that I bought a few years ago from Ebay. Then the thought of taking pictures of the tulips with the macarons came into my mind. Yes, more pictures of macaron;  why not ! I love taking pictures, setting up the props, setting up the lighting, moving the objects around to get a good composition and see how the pictures will come out.

Here they are !

 

Enjoy them !

Macaron A to Z {Part 3}

'Storing' and learning the 'interior' of a macaron.

Macaron can be stored in a freezer for about a month. I had my macaron in the freezer for 2 months  and they were still delicious. But I won't go for more than that ! I still can't decide if I should put the filling and store them in the freezer or I just leave the shells in the freezer and put in the filling when ready to eat. I can't decide yet ! It seems and from reading a professional macaron bloggers; they put the filling right away and store them in the freezer. I guess it all depends on 'when you are going to eat the macarons.'

Now about the interior. If you are an ambitious macaron baker like myself, the interior is as important as the exterior; a part from the delicious taste.  So I decided to take a bite of 3 macarons that has been stored in freezer at a different time. Oh, before I forget; each time you take them out from the freezer let them rest in a room temperature for about 40 minutes to an hour. You do not want to chew on a cold hard macaron right from the freezer.

The Lemon Macaron on the left has been in the freezer for about 1-1/2 month. The one in the middle the Coffee Macaron has been in the freezer for about 1 month and the one on the right the Blueberry Macaron has been in the freezer for about 1 week.  I took the macarons out of the freezer put the filling {I have only blueberry cream cheese filling} and put them back in the freezer. After an hour I took them out and took a bite on each of these cookies to see what the interior looks like.

To my surprise the Lemon one is still delicious and has the nicest interior. The Coffee one is also delicious but the interior has a slight hollow shell while the Blueberry  has an apparent gap between the interior and the crispy shell {on the very right side of the bluebery macaron} You can see there is much of a gap in between.

You can learn the trouble shooting making the macaron here.

I also learn that macaron is best when eat after 24 to 48 hours. This is called 'maturity'  

Hermé points out an interesting aspect of his macaroons that seems to challenge the basics of most pastry teaching - freshness. "As soon as they're made they're not ready to eat, but they're really at their best after 24 or even 48 hours," he says. "An osmosis takes place between the garnish and the biscuit. When freshly baked this is hard and crisp, but it absorbs some humidity from the filling and its inside becomes more tender while the crust on the surface stays intact." {link}

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Thank you ...!

MACARONS IN BLUES

 

 

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Macaron A to Z {Part 2}

 

BAKING

In the mean time set your oven temperature. I know that my oven has to be turn on when I start drying the macaron. After reach of 350 deg. I turn it down to 265 deg. Then the temperature will set and level out at a correct 265 deg when the macaron is ready to go into the oven. I accidently put the macaron in 5 minutes only after the temperature reach 265 deg. and found that most of my macarons were cracked open on the top because it was a little too hot. So give it at least 15 minutes of time for the 265 deg.  temperature to even out inside.

Then bake the macaron for 8 to 9 minutes and turn the pan {the front part to the back} for another 8 to 9 minutes.

If your macaronnage is done the right way; the feet should be appearing after about 4 to 5 minutes.

Below is the result when using an "OLD" almond/pistachio meal. To correct the flour; put the flour in the lowest temperature oven for a bout 3 to 4 minutes.

 

Good Luck Everyone! I hope this time you will successfully  making these pretty little treats....

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MACARON A to Z {Part 1}

PREPARATION

I have been practicing and making a lot of macarons lately. And since I have several people asking me how to make a macaron and after failing so many times, I decided to write from A to Z what I know about making a macaron.

First, you must have all the tools handy within reach.

MACARONNAGE

Uncook macarons and after piping  should stay and rest in a room temperature for about 50 to 55 minutes.  The top of the uncook macaron will be harden to touch. Then ready to bake

 Continued to Macaron Part 2

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Sporty Vintage Anorak Polkadot with Minty Tube Pants

Steven's client, Andy Jackson and his wife Shery are in town. We always love Andy and Shery's company. Today we went to meet them for a Sunday brunch. A perfect excuse to be in the city of Manhattan and to get a view extra little things while we were there.

As usual I love having brunch in the city and sitting in an open restaurant and looking out to the side street where people walking by.

I managed to get a few things like 'Blueberry' and 'Lavender' food flavoring at my favorite spice store; Kalustyans. 

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Remember the trip I made to The Vintage Clothing Show in Manhattan last month ? (here) This is the other top I bought in that Vintage Clothing Show. At the beginning I did not know what it was. But it has an interesting design to it. The collar, the waist and the bottom part inserted with white cord. You can pull the cord then it will tighten the waist and the bottom makes it even a flattering shape. It has two pockets in front and on the lower side.  Steven my husband likes it and recognized that it is a 1960's style. Then I found a picture of similar style but with a hoody in a fashion magazine and is called "anorak." I really like this top; it is sporty and elegance at the same time.

What I am wearing ;

~ Vintage Anorak Polkadot Top (bought here)

~ Minty Tube pants (Zara)

~ Color Blocking Neon Pumps (DIY here)

~  Vintage Wraparound Rhinestone Necklace (

Ellya's Etsy store)

~ Vintage Chanel Handbag (old)

~ Rhinestone headband (Zara)

Thank you for stopping by !

Pairing Vintage Short Sleeves Jacket with Stripes Skirt

I just want to share this rather sad news that I am going to have an angiogram tomorrow morning. Although this is a simple procedure, I am  afraid of what they might find. Dr. Chang (Vascular Specialist)  has been monitoring my abdominal aorta and a week ago they found out that the artery is slightly larger in size.

Although I feel perfectly fine; this case can be dangerous and life threatening when it burst. 

So today I feel like doing an outfit post since I have to go to a friends gathering.

 

I really like the combination of these two pieces. The silver vintage belt is repeated of the cream stripe of the skirt. So it brought balance and tie the whole outfit together.

What I am wearing ;

~ DIY vintage jacket (here)

~ Stripe skirt ( bought at Century 21)

~ Headband (Zara)
~ Vintage Silver Belt (Ebay)

~ Vintage clutch (Ebay)

~ Bracelet cuff (Top Shop)

~ Nine West shoes (old)

~ Vintage Serpentine Gold Necklace ( Ellya's Etsy store)

~ Clear and Green Rhinestone bib necklace (Ellya's Etsy store)

Thank you !