We begin again… again!

Hello!

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…

The Macaron Files: Tip #1 and The Macaron Files: Tip #2

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!

 

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Honey, I’m Home!

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 🙂

xxx Viveshni

 

Photo Credit: http://www.marklerouxphotography.co.za

 

Madame Macaron features in the August issue of Get It Magazine ( Umhlanga / Ballito )

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.

You can read the online version of the article here or have a look at the digital version of the magazine HERE ( we’re on page 30-31 😉 )

Let us know what you think and be sure to enter the competition at the end of the article!

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Photo credit for featured image: Get It Mag (NC) and Mark Le Roux Photography

Blogger Recipe Series: {Happiness Is} Fathima Kathrada’s Snickerdoodle Biscuits

Fathima is the creative brain behind HAPPINESS IS, which is not only her illustration and design business but also her blog where she shares her love of cats, coffee shops ,and her beautifully created illustrations.

I first met Fathima over coffee when she was awesome enough to review our MACARON OF THE MONTH BOX. Our next meeting was at the NATIONAL COOKIE SWAP where I tasted her SNICKERDOODLE BISCUITS and have been lusting after them ever since. Now you have to understand that to me any baked goods covered in cinnamon are basically heaven sent, and these beauties were no exception. So when she told me that she would be sharing her Snickerdoodle recipe I did about 100 backflips (on the inside of course) and very politely thanked her.

I personally cannot wait to try this recipe out myself and I see it possibly becoming a weekly treat in my home.

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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

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Snickerdoodle Biscuits

Ingredients:

  • 3 cups flour
  • 3/4 cup sugar
  • 250g margarine
  • 1 egg
  • 1 tsp vanilla essence
  • 3ml cream of tartar
  • 1 tsp bicarb
  • pinch of salt

Sugar & Spice Mixture Ingredients:

  • 1/4 cup sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg

Method:

  • Sift together the dry ingredients.
  • Cream the margarine and sugar together. Add in the egg and beat well.
  • Add in the vanilla essence and the dry ingredients and mix thoroughly.
  • Roll dough into small balls the size of a walnut and then roll in the sugar & spice mixture.
  • Place on a greased baking sheet and bake at 180ºC for 8 – 10 minutes. Allow to cool, and enjoy!

Thank you to Fathima for sharing! You can find out more about her and Happiness Is on her blog or follow her on Twitter, Facebook and Instagram.

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! )

xxx Viveshni

photo credit: northerncook.wordpress.com / tastykichen.com

The Macaron Files: Tip 1/20 – Know Your Oven

Being Madame Macaron I get asked a great many questions about what I do to get the perfect macarons, so I thought that it was about time for this series of posts.
Each week I will be sharing one of my tips for getting the   perfect macarons and hopefully helping you to identify any issues that you may be having with your batches. So, save them , print them, collect them ,and by the end of the series you should have the perfect macarons every time!

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.

xxx Viveshni

Hello Monday : Eat All The Cake

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Hello Monday!

After a 500 3 week long school holiday the kids are back to school today and life will return to somewhat normal programming.

I have to say that although I did endeavour to take some time off and enjoy the holidays with my girls, it was a very busy period for me filled with many, many cakes, so I don’t really think that that they minded at all.

This Wednesday I will be posting Tip # 2/20 in my Macaron Files series (Know Your Almonds). If you missed the first tip you can find it here.

Then on Friday will be a healthy but delicious recipe from GI Jane in the Blogger Recipe series and somewhere in between I will be sharing my recipe for Gluhwein and my Chocolate Gluhwein Cake. So, stay tuned for an awesome week ahead!

Here are a few photos of my favourite bakes from the past few weeks.

If you’ve seen something that you like, you can always head over to our contact page and send us an enquiry or just leave a comment here to let us know which one you loved the most 🙂

xxx Viveshni

#CoveredIsCool: The Big Reveal – My Final Look

Drum roll please……

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A special thank you once again to all the sponsors involved and especially Jared and Zuki for making me feel so comfortable during the photoshoot even while dislocating hips and shoulders 🙂

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It really was a special day that I hope I  to have many more of with these phenomenal women.

If you missed the behind the scenes action you can catch up here .

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If you would like to see how the other beautiful ladies looked in the single shots of their final looks ( and trust me you do!), head over to their blog using the links below.

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Also show some love for the sponsors

XXX Viveshni

#CoveredIsCool – Behind The Scenes

There are times in life when you know that you know that you are a part of something amazing, creating memories that will stay with you for many years to come. I was privileged to be a part of a blogger collaboration, spear headed and envisioned by Faeema, the fresh and always on trend voice and beautiful face behind The Sparkling Labyrinth and Jane  Kilian ,the ass shaper and dream maker that is GI Jane, personal trainer and fitness expert, and also the entrepreneurial brain behind It’s A Bling Thing & Mielie Meisie.

The aim of the colab was to do a photo shoot to highlight that fact that in modern society less is not always more and that regardless of age, culture or race, covering up and displaying some modesty can in fact be cool. The other bloggers involved beside Faeema, Jane and myself were Inge Loker (The creator and sharer of the most delicious recipes on her blog Snap, Sizzle & Cook, and also the coolest pastor’s wife and mother I have ever met), and last but not least Mbali Ndlovu (A ball of energy and joy that can light up a room, and who is of course the voice of the blog Ms.MB)

Fashion bloggers we are not, but the amazing team that Faeema and Jane put together really did make us feel right at home in the fashion blogosphere. All egos were left at the door, though to be honest I don’t think that anyone had any diva qualities to begin with, and we spent the morning transforming to embody the concept of covered is cool. In society today people are quick to judge that which they do not fully understand and being covered is is misconceived as being oppressed. In my mind it is really an expression of a female empowerment and  her choice not to expose every single inch of her body a la Kardashian. Personally I was excited to try a hijabi and I have often admired Muslim ladies and the different simple and elaborate ways that they are able to style a scarf. I loved wearing the scarf and I think that all the ladies looked amazing in their different styles. In the end I simply felt beautiful and confident.

The amazing team of sponsors included;

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  • Wardrobe Styling by Jane and Faeema

I’m excited to share my final look tomorrow as well as the links to the other bloggers who share their own experience and final looks on their blogs.

xxx Viveshni

Blogger Recipe Series: { Run On Coffee } Nicola Meyer’s Lemon Meringue Pie

This week’s yummy recipe comes from Kloof mom Nicola Meyer. I first encountered this wonderful woman on Twitter and finally made contact when I offered up some treats for the Durban Blogger meet that was held last year. Even though I did liaise with Nicola, it was only this year that I really got a chance to get to know her better. Nicola’s blog, Run On Coffee, is a lifestyle blog where this mom of 2 shares all aspects of her life, from food to crafting and holidays. Nicola was generous enough to share both her Lemon Meringue and Milk Tart recipes (yum and double yum)

Only because it is one of my favourites, we’re going to be starting with the Lemon Meringue

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Both recipes come from a homemade recipe book that my mom-in-law made for my hubby Neil. I have no idea where she got them from (must ask her when I see her next time). I have been making these recipes since the early days of our marriage (21 years this year). I am very pleased to say that Neil prefers the way that I make them to the way his Mom does (ssshhhhhh).

They are fabulous and fast to make.

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Lemon Meringue Pie

Pastry base

Ingredients

  1. 113g margarine
  2. 2 Tablespoons suga
  3. 2 Tablespoons oil
  4. 1 egg
  5. 2 cups flour
  6. 1 ½ teaspoons baking powder

Method

  1. Cream the margarine and sugar then add oil.
  2. Add beaten egg, flour and baking powder.
  3. Press into 3 tin pie plates.
  4. Prick the base and bake at 180C for 10 – 12 minutes.
  5. Can be kept in the fridge or freezer until required.

Notes :

  • This pastry recipe makes enough for 3 of those tin disposable pie plates.
  • I always make the pastry base in glass pie plates which are bigger than the tin ones. So I divide the pastry in 2.
  • I bake them both and use the one base for the lemon meringue and then cover the other in cling wrap and put it into the freezer.

Lemon Meringue Filling 

  1. 1 tin condensed milk
  2. ½ cup of lemon juice
  3. 2 egg yolks
  4. 2 egg whites
  5. 2 Tablespoons of sugar

Method

  1. Mix condensed milk, lemon juice and beaten egg yolks.
  2. Add grated lemon rind if desired. Pour into the pie crust.
  3. Cover with the meringue made by beating the 2 egg whites, adding sugar and beating again.
  4. Bake at 150C for approximately 15 minutes.

Notes :

  • I beat the egg whites in a clean glass bowl.
  • Using my electric beater I make the meringue first and then use the same beater to mix up the condensed milk etc.
  • I mix the condensed milk and egg yolks together first before adding the lemon juice as I found that the lemon juice tended to affect the egg yolks.

Thanks for sharing this delectable recipe Nicola. I cant wait to make it so I can try out my kitchen Craft blowtorch!

xxx Viveshni