My Kitchen Favourites – Macarons

Thank goodness it’s April, the beginning of spring and lighter baking. As much as baking indulgent cakes and desserts pleases the little fat child inside of me I’m always pleased when we reach the summer months as it gives me the opportunity to test out fruiter, lighter and brighter bakes. This is not to say they can’t be indulgent though and macarons are exactly that, light, bright jewels of pure indulgence.

This edition of Kitchen Favourites is in honour of my new baking bestie, the macaron. We may not always see eye-to-eye but with there are a few tools and ingredients which have ensured we will always have a life long friendship.

FOR BAKING

TWO CHICKS|FREE RANGE LIQUID EGG WHITES

Aside from being cast as one of the most difficult bakes, the one issue I have with macarons and meringue is that I have to separate eggs. Food wastage is one of my biggest pet hates so when I bake macarons or meringue I always try to use the egg yolks for something else such as custard or rich shortcrust pastry.

This isn’t always convenient though so you can imagine my delight therefore when I discovered Two Chicks and their carton of liquid egg whites. Absolutely genius!! You get roughly 15 liquid egg whites in each carton which translates to 7 batches of macarons in my world, and at a very affordable price of £2.25 from most leading grocery stores they have fast become my favourite kitchen ingredient.

The Two Chicks brand also includes Liquid Whole Eggs, Pancake mix and Chirps, a light puffed egg white snack.

FOR GUIDANCE

SWEET MACARONS | BY JACQUELINE MERCORELLI

There are so many different Macaron recipes out there. Some using the French meringue method, others opting for the Italian meringue method. Before I read this book, the French method was all I used. To be honest it was all I was really aware of as the Italian recipe always seemed more daunting and long winded. I’m right, it is more long winded but daunting it is not and this guide made me realise that.

The Sweet Macarons guide by Jacqueline Mercorelli, a self taught French baker and blogger since 2005 gives you recipes for both methods and guides you through the process with ease. A must read for anyone wanting to make macarons at home.

FOR DECORATION

EDIBLE LUSTRE DUST | SUGARFLAIR

So you’ve made your macarons and now you want to decorate them with finesse. There are so many options to choose from be it dusting with coco powder, espresso powder, sprinkles or chopped nuts, the list really is endless. One of my favourite options thought is Edible Lustre Dust. The effect gives macarons that real wow factor and turns them from pretty to stylish. I love working with Lustre Dust as it can be added to almost anything. When mixed with a tiny splash of vodka you can create a gold paint to brush over macaron shells, fruit and fondant or left as dust it can be scattered over buttercream.

FOR PREPARATION

3AM JOURNAL | KIKKI.K

The last 4 weeks have been some of the most manic of 2016 so far. I took a week off work last week before Easter just so I could catch up with it all. I’m generally a very organised person, but if I showed you my iPhone notes app you’d have a hard time believing that. With random thoughts, recipe ideas and meeting notes all thrown randomly in the mix to say it’s chaotic would be a severe understatement.

I decided last month that my thoughts needed a home, but not just any home. As a self confessed stationary obsessive I wanted them to live somewhere pretty, which is why I’m so happy to have found Kikki.K Stationary.

The Swedish brand was the creative child of Kristina Karlson a stationary lover looking for beautiful products and stationary for her new home office. Her light bulb moment came weeks after struggling to find anything that inspired her. If you can’t find it, create it, was her motto and it wasn’t long before Swedish design stationary boutiques popped up in her favourite cities around the world.

Thank you Kristina, I see a bright future for me and Kikki. K Stationary.