Winter is the time where we have more lemons than opportunities to use them. Our house is full with lemons collected from S’mom. She grew the juiciest lemon ever. We don’t know what kind of lemon it is. It has thin skin and full of juice, which makes them perfect for making lemon curd and baking. I’m not complaining for having lots of lemons. You can never have too many, really. They are versatile in baking and cooking and we are fond of them. They are good with roasted chicken, pasta, custard flavouring, tarts, drinks and the list can go on and on. And if all else fails, we can always turn them into lemonade. Among our many favourite lemon dishes, lemon curd is on the very top. I love them as is, as tart filling, and of course, with macarons. It was one of the first macaron flavours I made and love. Not only its tartness and zing complement the sweet delicate macaron shell well, it is also a perfect way to use the leftover egg yolks. Lemon cheesecake is the dessert that I love and wanted to incorporate into the macaron flavour. I made the blueberry cheesecake macaron a while back and loved it a lot. Instead of using just lemon juice and zest for cheesecake, I mixed lemon curd with cream cheese and thickened cream to create the lemon cheesecake filling. I also included a small sheet of gelatin to help with the setting. The flavour worked well with the macarons. Lemon curd and cream cheese contributed to slight tartness and creaminess. It is a wonderful alternative lemon filling if you prefer only slight zing with lemon macarons. Because the filling was rather moist, it made the macarons soft and delicate. It also made the macaron shells gone soft sooner. If I were to do this filling again, I would only fill the macaron a day or night before serving. It would have been nicer to maintain the thin crisp shell texture. Note: macarons are usually kept well for few days, if not more. However, with this filling, I found them to be soft after a day or two. Lemon Cheesecake Macarons Recipe Make about 25 3-cm macarons Note: More details on Basic Mararons using Italian Meringue techniques can be found here. You can also see more detailed intructions on making macarons in my Basic Macaron Recipe and I heart Macarons blogs (however, they are recipes using French meringue method. Most of the processes are similar between Italian’s and French’s. The only difference is the handling of sugar and egg white). Macarons shell ingredients 125 g pure icing sugar 125 g almond meal (almond flour or ground almond) 100 g egg whites (separated 24 -48 hours in advance and is at room temperature) 125 g caster sugar (super fine sugar) 30 ml water (2 tablespoons) Yellow colouring powder or liquid Lemon cheesecake filling 1/2 cup Lemon curd (store-bought or make your own using the recipe in this post) 70 ml thickened cream (minimum 35% fat content) 100 g cream cheese 20 g sugar 1 small sheet gelatin or half a big sheet Making macarons shells Sift almond meal and icing sugar together through fine sieve and set aside. Divide egg whites into two equal portions (50 g each portion). Pour the first portion of egg white (50 g) and yellow colouring powder into the almond meal/icing sugar mixture. Don’t mix or stir them, just leave it as is. Put the water and caster sugar in a heavy-base saucepan over medium-high heat. When the syrup start to boil. Place the rest of egg white (50 g) into a mixing bowl, using the whip attachment, whip egg white to the soft peak. When the syrup reaches 118°C (on a thermometer), take if off the heat and let it cool down to 115°C (or until the bubbles subside). With the mixer is still running, slowly pour the sugar syrup down the side of the bowl. Be careful not to pour syrup onto the whip as it might spatter. Continue mixing until the meringue cool down to slightly above body temperature (50°C) or when the side of the mixing bowl is warm to touch. The whipped egg white will be (very) stiff and glossy. Mix a third of whipped egg white into the almond meal mixture and combine them well. At this step, I work the mixture very vigorously to blend the egg white with almond meal mixture. Fold the rest of whipped egg white into the mixture and mix well, yet gently, until the batter is smooth. The batter will be thick. It resembles a very thick cake batter, or as many web sites describe it as a magma-like consistency (I believe it means the thick batter would flow slowly like a magma). Put the mixture into a piping bag fitted with 1-cm plain tip (size #11). Pipe the staggering rows of 1-inch rounds onto baking papers or baking sheets. You will need two trays for this recipe. Let the piped shells stand at room temperature for 30 – 60 minutes to let the crust forms. This depends on the room temperature and humidity. When the piped shells are dry to touch without it sticking to your fingers. They are good to go into the oven. Preheat the oven to 160°C (fan-force or convection oven, increase the temperature by 20°C if you’re using conventional oven) for at least 15 minutes. Just before baking, turn the temperature down to 150°C and bake the macarons for 15 minutes. Lift the baking papers/sheets off the baking tray to the cooling rack and let it completely cool down before removing macarons (it is easier to remove cool macarons off the sheet. They are also less likely to stick to the paper). Sandwich cool macarons shell with lemon cheesecake filling. Store macarons in airtight container in the fridge. Macarons will taste better after they are chilled overnight. Making Lemon Cheesecake filling Hydrate gelatin sheet by submerge it in bowl of cold water. Set aside for about 5 -10 minutes until the sheet is soft. Warm lemon curd slightly in microwave (about 20 seconds). Squeeze the water out of the gelatin sheet and mix into lemon curd (gelatin need to be dissolved entirely in warm liquid). Set aside. Whip thickened cream until it achieves whipped cream texture. Set aside and chill until ready to use. Using electric mixer, beat cream cheese and sugar until light and fluffy (on medium-high speed for few minutes). Put lemon curd mixture into the cream cheese and mix until well-combined. Fold the whipped cream into the cream cheese and lemon curd mixture. Mix well. Chill the cream cheese filling about 30 minutes before using. Submitting this post to Weekend Herb Blogging hosted by Huan at Eat.Read.Live.

This is a recipe for Ladurée macarons with a chocolate ganache filling - including tips on how to pronounce it!

A work in Progress There are fabulous macaron sites out on the blogosphere. You only have to do a search on 'macaron' to find a multitude of information. Some of my favourite sites are: Audax Artifex; Mercotte; Mélanger; Mowielicious; Syrup and Tang; Tartlette; Trissalicious; For fantastic information, visit Bravetart1 & Bravetart2 (added 16-08-11). Great tips and info on problems including hollow macarons (macawrongs). Granted, they're not the easiest thing to master, but if you are prepared to experiment a little, use a little trial and error, a little patience and persistence, you will eventually make the most delightful little macarons. In the process, even if they don't turn out picture perfect, they will still taste fantastic. Some useful information: (from information I have compiled off the web in the last 2 years and from my notes that I made from a class that I did at Savour Chocolate & Patisserie School in Melbourne Australia) Almond meal (ground almond) The almond meal we buy in Australia is too wet and has a coarse texture. To achieve the smooth flat tops typically associated with macarons, first dry the almond meal. Leave it out on your bench, covered, for a few days. Alternatively, you can spread it out on a baking tray and place it in the oven at 150˚C (350˚F) for 5 minutes and then cool it down completely. This also helps release the flavour from the nuts. Make sure you keep an eye on it so it doesn’t burn. Other nuts also work perfectly well for macarons, but taste different to almonds. You can substitute any nut flour/meal such as cashews or hazelnuts. You can even add in sesame seeds or poppy seeds. Tant pour tant (French for half and half) Tant pour tant is a mixture of equal amounts of almond meal (ground almond) and superfine (castor) or confectioner’s (icing) sugar. It is ground in a food processor into fine granules or powder. The fine sugar helps to grind the nuts and also absorbs the oil from the nuts. Most recipes state, that to get a delicate smooth macaron, sift the almond powder through a fine sieve at least twice. I haven’t found this necessary, as my food processor is quite powerful. Egg Whites Egg whites are usually aged out on the bench for 2 to 3 days. Place them in a glass container covered with plastic wrap and cut a small slit in the top of the wrap. This helps them to dehydrate. Alternatively, they can be microwaved for 10 - 20 seconds on medium high, which will give the same results. Egg whites must be at room temperature as they whip and hold better at room temperature. Dried egg white can also be added (2% of the egg white volume) to tighten and stabilize the meringue to give it slightly more holding time but this is optional. This is added at the soft peak stage. Three large egg whites will weigh approximately 100 grams. Whipping egg white increases the volume and incorporates air. Because of its low surface tension and the stability of the surface, the egg white forms a foam. Start beating slowly, gradually increasing speed. The stiffness of the meringue can be determined by it’s appearance, the height of peaks and the extent to which the point bends over when the egg beater is lifted out of the meringue, and also how it flows when the bowl is partially inverted. Soft peak: When slightly whipped, air bubbles are large and the egg white appears foamy, transparent, and very runny. With more beating the bubbles become smaller, the egg white less transparent, whiter and still flows if the bowl is partially inverted. Slip and streak stage: The egg white has soft peaks and it will hold the shape of a bird’s beak. Stiff peak: The egg white becomes stiffer as it is beaten and as the air bubbles divide and become smaller. The amount of egg white utilized in forming films is greater. The small air bubbles with fine cell walls are stronger and more rigid than a few large cells. The eggwhite becomes very white, begins to lose a little of the moist, shiny appearance, and is stiff and rigid. When the bowl is inverted, the egg white does not flow and remains in the bowl and the end of peaks stand up straight. Dry: If the egg is left to stand, the watery fluid collects at the bottom of the bowl more slowly. With longer beating the eggwhite becomes dry, loses its shine and becomes curdled and patchy. Sugar Sugar increases the stability of whisked egg white. Either superfine (castor) sugar or confectioner’s (pure icing) sugar is used as the smaller particles assist with aeration. The best amount of sugar is approximately 4 (to 5) tablespoons per egg white. Stabilising agent Cream of tartar (an acid salt) is generally used to condition the protein of the egg white and also helps the structure providing tenderness and stability of the foam - 1/8 to 1/4 teaspoon of cream of tartar per egg white is used for this purpose. Lemon juice can also be used (1-1/2 teaspoons). Colouring This must not be oil based, as oil will destabilize the egg white. The Intensity will depend on the food coloring used. Concentrated food colouring has more intensity than powdered food colouring. The cooked macarons will be lighter than the uncooked macronage, so don't be shy adding a little more than you think is necessary. Salt Some recipes say to add salt. Salt decreases the ability of the egg white to whisk, increases beating time and also decreases stability. It is better to add salt to the dry ingredients if you are adding it. Humidity Humidity is the macarons enemy. Don’t make macarons on wet and muggy days. Types of meringue used in Macarons There are three methods for whipping egg whites for macarons; the uncooked meringue methods - French and Spanish, and the Italian meringue method using hot sugar syrup. All methods should produce similar macarons. The most important things are learning how to macronner and getting to know your oven. For small batches, French and Spanish methods are faster and easier. The French Method The French method deflates quickly and is too unstable for large batches. This method involves whipping raw egg whites to a simple medium stiff foam (soft peak) then gradually adding castor sugar (1/3 at a time) to tighten and stabilize the meringue (stiff peak stage). You should end up with a glossy meringue that can be turned upside down without falling out of the bowl. The meringue is then mixed with the tant pour tant for the macronage stage as documented below. The texture of the finished macarons is very tender. French macarons are baked at approximately 150˚C. The Spanish Method The Spanish method is very similar to the French method except that the macarons are baked at a higher degree (160 to 165˚C) for a shorter time (approx 9 – 10 minutes) and extra confectioner’s (icing) sugar is added and sifted into the almond/sugar mixture (tant pour tant). The extra sugar gives the meringue better structure. The down side is that there is a tendency to get air bubbles in the finished batter. Italian Method The Italian meringue method is better for large batches. The egg whites are whisked until the volume is approximately 8 to 10 times the original. It is then combined with a hot sugar syrup. The meringue is more stable and gives more consistent results than the French or Spanish methods. There is more scope for playing with the batter. You can divide the batter and add different colours and flavours. The batter is softer and shinier and you don't have to dry the piped macarons as long. It may seem a little difficult at first, as the meringue and the sugar syrup must be ready at the same time, but it really is very easy once you have tried it and well worth the effort. Italian macarons are baked at approximately 150˚C. Italian Method (I prefer this method and have not had a failure yet) Preparing the Hot Syrup for the Italian method Get the hot syrup organized first. You will need to use a candy thermometer. The sugar and water are combined in a small pan then stirred continuously with a wooden spoon over medium heat until the sugar is dissolved. It is then brought to the boil. It isn’t stirred once it has come to the boil. The heat is reduced to medium and the sides of pan brushed down with a clean, wet pastry brush. This is to remove sugar crystals and prevent grain forming. When the syrup reaches 115˚C (soft ball stage), start mixing the egg whites using a medium speed. The meringue The egg whites are whisked until they appear foamy, then cream of tartar is added. Then it is whisked further until they reach the slip and streak stage and the volume is approximately 8 to ten 10 the original. It is important not to overbeat at this stage. Use a medium to medium-high speed to get a stable foam with uniformed sized air bubbles (speed 6 on Kitchen Aide). A small pinch of dried egg white can be added at this stage to tighten and stabilize the meringue. Adding the Hot Syrup When the sugar syrup reaches 118˚C, it is removed from the stove and immediately poured down the side of the mixing bowl into the whipping egg whites. Recipes I have read vary from 118 to 121˚C, so don’t worry to much if it goes over a little. Be careful not to get it on the whisk, causing splattering and possible burns. The volume of the whipped egg whites visibly increases. Colour is now also mixed in. Mixing is continued at medium speed until the mixing bowl is cool to the touch and the meringue has thickened and reached a workable temperature of around 35˚C. Adding the tant pour tant Before folding with the meringue, the dry ingredients (tant pour tant) are first mixed with a small portion of raw egg whites in a separate bowl to form a relatively firm paste. This is continuously mixed with a whisk so it doesn’t ball. How to ‘Macaronner’ (or mixing the tant pour tant and the meringue) - this technique is used for the Italian, Spanish and French methods. The meringue is transferred to a large flat mixing bowl for the Macaronage stage. This is the most critical stage in mixing. The batter has to be mixed to just the right consistency where it is supple and shiny. If the batter is over mixed, too many air bubbles will be deflated. You'll end up with flat, cracked, tough and chewy macarons. Air bubbles are needed to expand with the heat in the oven. This pushes the top of the macaron up to expose the wet part of the batter. If stirred to little, the macarons won't have feet and they will have a peak on their tops. You will need to do between 40 and 50 turns all up (sliding the spatula under the batter, then lifting and dropping the batter back on itself, always working in one direction and turning the bowl by 1/4 turns at the same time). Use a spatula to first fold and deflate the batter, mixing the tant pour tant, one-third at a time, into the whipped egg whites. For the first few turns, work fast and be a little robust as you want to knock out some of the air as you mix the meringue and the tant pour tant together (it's different to making meringue for cakes where you have to be delicate). When you have the tant pour tant nearly mixed in (you don't want to knock too much air out either) slow down a little. Change to a plastic baker’s scrapper and then fold more slowly. As you work the oils from the almonds batter will become looser. Within a few turns it will change from a dull gritty surface with ridges and lines to a smooth, shiny surface and to what is described as thick flowing magma. In reality, who has seen magma before? This basically means that when you lift and drop the batter back on itself, after waiting for about 30 seconds, the ridges slowly ooze back into the batter. Your batter is now ready to pipe. Hint: If you see peaks after you have piped one whole row, it's not ready. Put it back into the mixing bowl and give it a few more turns. When piped, rap the tray a few times on the bench top to get rid of air bubbles. You can also use a wet finger to flatten out the peaks, but you will have under mixed macarons with possible rough areas on your macarons. Piping As the saying goes, practice makes perfect. Spoon the mixture into the piping bag with a #11 - 1cm (1/2 inch round piping tip). The piping bag can be stood upright in a large jug. Silpat mats are preferable to parchment paper as the macarons are easier to remove. When using parchment paper, you may have to steam them off using a spray mist. If using parchment paper, you can draw 2.5cm rounds with a pencil on one side then use the reverse side. The tip of the piping bag is held perpendicularly over the sheet to pipe the batter (which should be dropped rather than piped). Pipe batter into 2.5cm rounds across the tray stepping alternate rows diagonally 2.5cm apart. Pipe from the middle with the tip about 1cm (½ inch) above. The rounds will spread somewhat. To finish each macaron, the piping tip is flicked upwards with a twist of the wrist to finish or a reverse C can be used to cut off the batter then moved to the next position. If this is done correctly, there should shouldn’t be a nipple on the top, which will should flatten out relatively quickly. After piping the first row of macarons, look back at the first one and see if the top has flattened out nicely. If not, scrape the batter up and mix to correct it (if under mixed), or add further tant pour tant (if over mixed) or start again. Even if the macarons are not perfect, they will still taste fabulous. When piping is completed, bang the baking sheets a few times against the bench to remove any air bubbles and even out the piped rounds. For the French and Spanish method, the piped macarons are then left to rest until they form a skin and are dry to the touch - about 20 to 30 minutes or more. Touch to see if they are dry and not sticking to your finger. The heat from the oven causes air bubbles to expand inside the piped batter, which pushes up the top dry skin of the macaron. This in turn reveals the inner wet part of the batter at the base and the formation of the “foot” of the macaron. If they are not dried out sufficiently, the batter will expand outwards and it will crack as it bakes. With the Italian method, the batter dries more quickly and they can be baked straight away (if you are game). - - - - - - - - - - - - - - - - - - Baking Preheat convection oven to 150 - 160˚C or conventional to 160 - 170˚C. This is dependent on the recipe and method used and your oven. Note: But first, get to know your oven. Be prepared to experiment a little, use a little trial and error, a have a little patience and persistence as every oven is different. It will pay off in the long run. Convection ovens take less time and conventional oven take longer. Test your oven for hot spots. I use bottom heat only in my oven as the top heat browns the macarons too quickly. It is a good idea to do a practice run with only a few macarons and experiment with your oven to get it right. Use an insulated baking tray (special double baking sheets that are ideal for macarons – I found mine in the supermarket and they were relatively cheap $14.95 AUD) or alternatively use two baking sheets (one on top of the other without a gap in between) and lay a piece of parchment or silpat on the doubled baking sheet. Baking time may vary also. Generally, bake macarons for approximately 12 minutes but timing can be up to 17 minutes depending on your oven type and the size of the macarons. It is very important to keep an eye on the baking progress at the tail end of baking time to adjust as necessary. Open the oven and put your finger on one of the macarons. It should be firm with the slightest amount of give. If it wobbles, they require another minute or so. Once baked, remove the tray from oven and leave the macarons to cool down on a rack before removing from the mat or paper. Don’t pull them from the paper. They should slide easily off the paper once cooled. If they don't place them in the freezer for a few seconds and they will come off more easily. You can also use a spatula, but be careful as the feet can tear. You can also Spritz with a spray water bottle between the parchment paper and tray. This causes steam and helps to loosen the macarons, but they must not be left for too long or they become too moist. Finishing off Pair up similar sized macarons, with one macaron turned face up. Pipe approximately a teaspoon of filling on to the turned up macaron, twist the pair together until filling comes just to the edges of the macarons. Place in a small paper cup cake patty to set. Storing Keep the unfilled shells in a container in the fridge and they will be more tender. Macarons can also be frozen either with filling or without. Freezing has a tenderizing effect but at the same time, the shells will be weaker than before being frozen. To defrost, remove the macarons from the freezer and place them in the refrigerator overnight. This minimizes condensation on the shells but also gives them a bit of shininess. Equipment large flat mixing bowl rubber spatula bowl scrapper electric mixer or Kitchen Aide sugar saucepan (cheap nonstick supermaket type works well) Candy/sugar thermometer insulated baking sheets - so bottoms of macarons don't burn and you get nice little foot. For a brilliant book on making macarons 'Les Petits Macarons' - go to this site. http://www.lespetitsmacarons.com and watch their video on http://www.lespetitsmacarons.com/Video.html Edited 01-08-2010 If you are looking for the violet flavouring , it comes from a French company: Sevarome- Z.A La Guide 1 43200, Yssingeaux Z.I. La Guide, France Tél : +33 4 71 59 04 78 Fax : +33 4 71 65 54 24 Email: [email protected] Web: Sevarome.com There is a distributor in Melbourne, Australia: IMPORT OF FRANCE Unit 6/38 Thorton Crescent, Mitcham VIC 3132 AUSTRALIA Phone: (+61 3) 98723945 Fax: (+61 3) 98740199 Or you can find it in smaller bottles Cake Deco Shop 5-7 Port Phillip Arcade 232 Flinders St, Melbourne Melbourne VIC 3000 AUSTRALIA Tel.: (+ 61 3) 9654 5335 http://www.cakedeco.com.au

deep purple macarons - lavender coloured blackberry macaron from Whisk, followed by deep purple cassis macaron from Nathalie's Gourmet Studio These dainty French confections made from finely ground almonds and eggwhites seem to be slowly taking over KL with their sweet chewy centres. While we seem to be still languishing in the cupcake craze (doncha hate those artificial tasting frostings!) something that has been over and done with overseas, I for one welcome this new trend. Hopefully as time goes by, more and more people will be coming up with their own versions, including innovative flavours. Maybe a teh tarik or a milky tea macaron, a pandan and gula melaka version, one with a birds nest custard as a filling or how about a savoury one like a sambal macaron, based on the same concept like the infamous Pierre Herme ketchup macaron. I guess any flavour is possible. macarons are often in various rainbow shades and flavours In Pierre Herme's Chocolate Desserts cookbook, he describes the perfect macaron to be one with a smooth texture and domed on top (made when you mix the eggwhites with the dry ingredients when some air is knocked out), soft and chewy inside (a trait of perfection) and just a little ragged around the bottoms, where the cookies form a bumpy circlet that is referred to as "the foot". Ideally, once the macaron is filled with ganache, it should be chilled and served the next day, so it softens a little. Laduree's famous macarons, this version is from Harrods London While the ones we have here aren't up to the class of Laduree or Pierre Herme, they're pretty decent ones, considering you don't need to fly to get a bite of them. Here's a round-up on places where you can indulge your sweet tooth on these delicate babies without forking monies out for an air ticket to France, London, Hong Kong, Japan and etc. For a whole lot of macarons, see the Flickr set. Babycakes Sweet Shoppe colours seem to be dull for these macarons Finding these macarons can be a little quest of its own, since I'm not familiar with the new G City Hotel located within G Tower. They're at the most unlikely place - sold within a florist well tucked away in one corner of the building (if you come through from the main entrance, on the right hand side). I first heard about babycakes from Klue - those fellas whom I go-to-for the latest in town. these can be a little imperfect though and flat versus domed It seems these dainty sweeties aren't baked by the florists (two sisters) but it has been sub-contracted to a baker, who produces them every two days. There's various flavours - salted caramel, sesame, green tea, red velvet with nutella, dark chocolate, lemon and etc - all kept in a chiller. Appearance-wise, these are flatter and a little larger than the rest. Out of all the bake shops, this is the only outlet that with a few imperfect shells (probably from transportation from the baker to the shop I reckon). While they have a satisfying crunch when chilled sufficiently, I had varying opinions about their fillings. The salted caramel was amazingly good and the Japanese green tea had a satisfying bitterness to it but I wasn't too impressed with the other flavours. At RM2.20 per macaron, they're decently priced and packed in a pretty black and gold box. However, getting a perfect looking one to give as gifts may be difficult as I felt they didn't have the smooth domed tops and "feet", a perfect macaron should have. The colours also are dull compared to the rainbow colours of the other macarons. Babycakes Sweet Shoppe G-02A, Ground Floor G City Hotel 199 Jalan Tun Razak Kuala Lumpur Tel: 012-2190069. Open from 10am to 6pm. Closed on Sundays. Nathalie's Gourmet Studio a box of technicolour goodies Nathalie's seem to have set the bar for the macarons, being one of the first to make it readily available in stand-alone bakeries or cafes versus hotel outlets (I think Bakerzin sold them before but they're gone already from KL). Already infamous in the Klang Valley for her macaron classes at the Cooking House, Desa Sri Hartamas and now located at her own gourmet studio, I reckon within a year from now after more people learn how to tackle this "difficult-to-make" sweet indulgence, we will see more places popping up. colourful caterpillar The colours are bright and there are loads of variety - a mind-boggling treasure trove of rainbows and flavours. At the moment, there are about 16 flavours are available - cassis, passionfruit, caramel, nougat, praline, framboise, rose litchi or lychee, chocolate, noix de coco (coconut), black sesame, fraise, pistachio, citron, citron vert, vanilla and etc. My favourites are the more tart ones, as the macarons can be toothachingly sweet here. The macarons are baked in house and on a daily to alternate day basis, depending on each of the flavours. Even though they are the priciest macarons around town at RM4.40++ each, these are perfectly dome shaped and smooth with chewy centres and a distinct looking "foot" at the bottom. They come in a clear plastic box, which is tied with a ribbon, making it an attractive present for friends. Nathalie's Gourmet Studio Unit A4-01-5 Solaris Dutamas Jalan Dutamas 1 Kuala Lumpur Tel:03-62079572/017-2806717 (Open from 10am to 6pm. Closed on Sundays.) Whisk Expresso Bar + Bake Shop the tiniest macarons around This cute and cosy place is fast becoming my regular hangout place for their sweet treats (I heart their carrot and red velvet cakes). Occasionally it'll be their fresh-from-the-oven pizza topped with a simplest of ingredients but made with lots of love. I've yet to sample their bagel and cheese, which I have also heard good things about. The baker gals and their mother also express a love for Laduree's macarons, hence their version of dainty confections on display under a glass dome. pretty macarons in a row Baked on a daily basis, these ones go for RM2 a piece and are slightly smaller than Nathalie's version. They tend to sell out pretty fast so get them early in the day. Unlike the other shops, this one is kept unchilled thus they can be quite chewy in the middle and soft on the top. Throw them in the chiller for a while and the top develops a crunchy shell. They also have fun flavours like a blue coloured peanut butter, a pale green pistachio version, a rose variety. There are various flavours available but on one particular day, I managed to get a cheery lemon meringue, pink strawberry, lavender blackberry, caramel and chocolate flavours. While I loved the crisp shell and the "foot" of the macarons, I didn't quite like the fillings as some were way too sweet with no clear distinctive flavour for me. Whisk Expresso Bar + Bar Shop LG 03A, Empire Shopping Gallery Subang Jaya Open from 10am to 10pm daily. For more information, see their Facebook page and follow them on Twitter. Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review. Tagged with: Macaron

I've been wanting to post a recipe about macarons for quite a long time. This macarons recipe I'm about to share with you it's ...

Hello again! Excuse my hiatus. I was honestly too exhausted after my baguette challenge to continue any kind of baking, including making macarons. Baking bread is incredibly difficult. It looks eas…

Today I have a lovely little Tea prepared for you! If you like plums, you will love my Plum Tarts!! I was so excited to finally use my new Williams Sonoma Mini Tarts Baking Set! This tart pan worked really well with the puff pastry tart shells I made and the tarts turned out really cute! I also got to use my pretty pink vintage tablecloth with roses and fruit on it! I used ready made puff pastry for the shells instead of pie crust. I didn't grease the pan and the pastries popped right out after baking! They only stuck in the places where the plum juice escaped. All you need is one package of ready made puff pastry, a jar of Plum Jam and 2-3 lovely Plums! If you don't have this tart set just use a mini muffin pan. I was able to get 9 shells from each pastry sheet - 18 Tarts total. You would be able to get even more tarts using a mini muffin pan. The light was dappled in my front yard. So Pretty! I loved the tartness of the Plums for these tarts! They were so yummy!! The recipe for this is easy, and perfect for Tea, Breakfast or Brunch! Pink Piccadilly Plum Tarts 2 sheets Pepperidge Farm Puff Pastry 2/3 cup Smuckers Plum Jam 2-3 Ripe Plums Demerara Sugar Preheat oven to 400 degrees. Remove one sheet of puff pastry from package and let sit out until it is soft enough to work with. Using a fluted round cookie cutter, cut out as many rounds of puff pastry as you can and place the rounds into a tart pan or mini muffin pan. Prick lightly on the bottoms with a fork and let chill in refrigerator or freezer for 5 minutes. Wash and dry plum, then slice into thin strips, and cut those strips in half. The tarts are small and you need small pieces. Soften the plum jam slightly in the microwave or on stove in saucepan, just enough to loosen it up. Spoon one teaspoon plum jam into all tart rounds, and top with small sections of the sliced plum. Spoon or dab with a pastry brush some more plum jam on tops and sprinkle lightly with demerara sugar. Bake for 20 minutes. Let cool 2 minutes in the pan then remove to a wire rack. Enjoy! I made some Black Raspberry Tea from Stonewall Kitchen. It went really well with the plum tarts! This tea was really easy to put together and a nice idea when you need something quick & easy!