Artists: Kate Wilson.


Posted 1 month ago on Sunday, July 24 at 1:31pm
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Tagged with #Kate Wilson #art #artists #birds #cupcakes #macarons #cute #illustration
Posted 2 months ago on Tuesday, June 28 at 4:20pm
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Featured Photographers: Le Portillon (Part One)

One of my favorites. via.

Posted 3 months ago on Monday, June 6 at 10:13am
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Posted 3 months ago on Sunday, June 5 at 1:19pm
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Macaron Day!

Posted 5 months ago on Tuesday, March 22 at 9:29pm
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Hannah Hayes.
Posted 5 months ago on Tuesday, March 15 at 4:00pm
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Posted 6 months ago on Wednesday, February 23 at 7:17pm
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Tagged with #macarons #desserts #pretty
For some reason I thought these would be really hard to make… I’m going to try to make them soon.
Raspberry Macaroon Recipe (via martha):
1 cup confectioners’ sugar
3/4 cup almond flour or finely ground almonds
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
1 tablespoon fresh raspberry puree, strained
3 to 4 drops gel-paste food coloring, in Dusty Rose 
3/4 cup homemade or store-bought berry jam
1. Pulse confectioners’ sugar and flour in a food processor until combined. Sift mixture 2 times.
2.Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar; whisk until soft peaks form. Reduce speed to low; add superfine sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites; fold until smooth and shiny. Fold in puree and food coloring.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks. Tap sheets on work surface to release trapped air. Let stand for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 10 minutes. After each batch, increase oven to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
4. Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macaroons.)
5. Sandwich 2 macaroons with 1 teaspoon jam.
Alternative Macaroon Filling Recipe (also via martha)
3 large egg whites
1 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
1. In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.
2. Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.
3. Variations: To make hazelnut-honey filling: In a small bowl, combine 1/2 cup of macaroon filling with 1/3 cup finely ground hazelnuts and 2 tablespoons good-quality honey.