Join us at our next macaron class this March in Joburg.
Find all the details and booking form here
So, starting this week I will be picking up on the blog series that I started last year. 2016 was and still is a year that has kept me extremely busy, hence the lack of activity on the blog side of things.
I will be kicking it all off with the 3rd installment of the Macaron Files, on Wednesday. If you missed the first 2, you can do a bit of catching up here…
I also have a delicious recipe from Faeema, better known as Fay in The Maze that I’ve been keeping to myself for a while now for my Blogger Recipe Series.
There is so much left to share and I am happy to have you here with me!
I’m not sure about you, but in our household Easter has become synonymous with the LINDT Easter Bunny and the jingle of the little bell around it’s neck as the kids (and adults) rip off that beautiful gold foil to get to the delicious milk chocolate inside.
The story behind the Lindt bunny is actually a cute one of someone just being an awesome dad. It was first created in 1952 by a LINDT Master Chocolatier after his son became mesmerised by a small bunny in their garden, which scampered off never to return. In order to cheer up the distraught boy, the Master Chocolatier fashioned the first ever LINDT GOLD BUNNY from the finest LINDT milk chocolate, fastening a golden bell to his neck with a red ribbon to ensure he never got lost. I think that we can all thank that little boy and his dad for helping to bring these bunnies into our lives.
LINDT is giving us all the opportunity to be amazing parents, just like their Master Chocolatier was all those years ago, by setting up an Easter egg hunt in their Lindt Gold Bunny Gardens where kids can fill up their baskets with delicious Lindt treats. The recommended age group is 4 – 10 yrs old,so I suggest you get on your kids good side, so that they share some of their spoils.What makes it even better though is that it’s free!
Take note of the dates and information below so you don’t miss out.
But wait, there’s more! ( This part really makes me wish I lived in Joburg or Cape Town)
If you are one of the lucky people in Cape Town or Johannesburg, the LINDT Chocolate Studios are offering the chance for you to bring the magic of Easter alive with this fun and interactive class, exclusively brought to you by their passionate Lindt Master Chocolatiers. First mould your very own official Lindt GOLD BUNNY followed by artistically creating and decorating an indulgent chocolate garden all made with the finest Lindt Chocolate.
The class costs R200 and is approximately 1 hour long.
For more information on the class, visit www.chocolatestudio.co.za
I will definitely be at the Easter Egg Hunt with my girls in tow! Will you be there?
After what I’m going to call a 6 month hiatus for this blog (and not just laziness and a lack of time), I’ve decided that it’s time to pull up my socks, put on my big girl pants etc. etc. and give it a big ol’ smooch to wake it from it’s slumber.
I’ve had time to think about what I want out of this blog and why I lost the motivation to write, and it turns out that it was that I had forgotten this was and is my blog. Madame Macaron’s little space on the internet to post about whatever catches my fancy and not to conform to what I thought was expected.
So, there will still be all of my favourites like the Blogger Recipe Series and The Macaron Files included, but expect a few more posts about places I’ve been, things that I’m doing and stuff that I love.
I hope that you enjoy all the new content, and if you do, that you take a minute to leave a comment and let me know.
So belated Happy New Year. Let’s do this 🙂
Photo Credit: http://www.marklerouxphotography.co.za
2015 has been a year filled with wonderful experiences and opportunities and we are proud to be featured in the August issue of Get It Magazine (Umhlanga/Ballito ) .
A big thank you to Get It Mag and Monique De Villiers-Delport for an amazing piece.
Let us know what you think and be sure to enter the competition at the end of the article!
Jane is one of the most bad-ass chicks that I know, and there is no doubt as to why she is called GI Jane. With her Honours in Exercise Science she is no average trainer and is dedicated to helping women live a healthier and fitter life. Jane is however not just a fitness diva, she is also the creator of It’s A Bling Thing and Mielie Meisie, where women, and the men who love them, can buy jewellery, shoes and so much more, including Jane’s gorgeous, locally made clutches.
Jane shares all her fitness and health tips on her blog GIJane.co.za but today she isn’t here prescribing burpees, shes’s sharing her favourite paleo recipe for No-Bake Chocolate Chip Cream Bars with us. I saw coconut, cinnamon and mini chocolate chips, so consider me sold!
I have a very very sweet tooth but being in the industry that I am, and not wanting to gain weight, I’ve had to find healthier alternatives to some old faithfuls. I try to make paleo treats because they have less sugar and processed nasties in them so my go to girl is PaleOMG.
Here is a delish treat that is quick and easy to make.
Prep Time: 8-10 hours (includes the refrigeration of coconut milk)
Chill Time: 1 hour
*To make it easier to remove the bars, line a bread pan with parchment paper and pull the parchment paper out with the bars before cutting.
If you loved this recipe or have anything to add, please leave a comment. I would love to hear what you have to say.
Photo credit: paleomg.com
The best way to store your almond flour, whether you have bought it or ground it yourself, is in an airtight container, either in the fridge or the freezer. Alternately they will also be fine in a cool, dry place. The main thing is to keep them away from heat and humidity. A warm environment will cause the almonds to give off their oil and like I said previously, you don’t want oily almond flour.
If you found this tip helpful or have anything to add, please leave a comment. I would love to hear what you have to say.
These are probably my absolute favourite homemade biscuits. This recipe reminds me of when I was little, my mom used to make them a lot and I’ve always loved their cinnamony flavour. They’ve got a lovely warm, comforting kind of taste and are pretty quick and simple to make, so no hassle! Great to have with tea while snuggled up on a cool winter day
Sugar & Spice Mixture Ingredients:
Do you love this recipe as much as I do? Let me know if you try it and for an extra bit of yum, why not add a rolo to the centre of your dough before you bake it! ( You are welcome! )
photo credit: northerncook.wordpress.com / tastykichen.com
One of the most often overlooked factors in making macarons and also one of the most important is your oven.
There are 3 main factors that will affect your macarons.
1.The Temperature Control
The heat settings on your average home ovens are not always 100% accurate and a few degrees of extra heat can mean the difference between lovely feet that raise your shells up or skirts that frill out around your shells leaving your macaron looking like a rather pretty and tasty doily.
The best way to ensure that your oven is running at the correct temperature is to buy an oven thermometer. If however you aren’t keen on doing that and have some time and patience, you can test your oven by baking a few shells at 20 degrees lower than the required temperature. You would then increase the temperature by 5 degrees for successive batches until your shells form feet and bake in the required time.
2. Even distribution of heat
I went through many a batch of macarons where one half of the tray would be perfectly done but the other half was under baked. I tried a different tray and even different baking paper until I realized that it was a heat distribution problem, where one half of my oven was running hotter than the other. This can also cause lopsided macarons, where only one side of the shell is rising and you’re left with more of a wedge than a lovely symmetrical disc.
The solution to this problem is pretty simple. Half way through the baking process open the oven ( yes you can do that with macarons ) and rotate the tray 180 degrees. This will ensure that all your shells are evenly baked.
3. Using more than 1 shelf at a time
There is one rule that you need to remember when it comes to using more than 1 shelf in your oven and it is that hot air rises and cold air sinks. So the bottom shelf in your oven is always going to be a little cooler than the top and therefore your macarons will need a little extra time than those on the middle shelf. As always though, not every oven is the same and you will need to get a feel for how much longer your shells on the bottom shelf need to stay in for.
Please let me know if this tip helped and if you have any that you’d like to add.