Wednesday, December 30, 2009

Le Black Book End of Year Sale Now On!



While Stock Lasts

http://leblackbook.cart.net.au/details/2131211.html

Saturday, December 26, 2009

Thursday, December 24, 2009

Tuesday, December 22, 2009

Monday, December 21, 2009

Saturday, December 19, 2009

Wednesday, December 16, 2009

Must Visit - The Sydney Art Store



If you love painting as much as me, make sure you visit The Sydney Art Store.

You can shop online for paints (acrylic, oil, watercolour and more) through to brushes, easels, pencils.

Shop 8 /Bld 9 Danks St Waterloo NSW 2017
Phone +61 2 9699 2162
Fax +61 2 9699 2172

www.thesydneyartstore.com.au

French Macaroons


Ingredients

* 300g icing sugar
* 300g ground almonds
* 5 eggwhites (from 59g eggs)
* Pinch of cream of tartar
* 1/3 cup (75g) caster sugar
* Red and yellow food colouring
*
Fillings
* 250g unsalted butter, softened
* 150g icing sugar, sifted
* 2 tsp finely grated mandarin rind
* 1 tsp orange blossom water
* 1/2 cup raspberries
* 1 tsp rosewater

Method

1. Using a fine sieve, sift icing sugar and almonds, pushing through with a wooden spoon. Using an electric mixer, whisk eggwhites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbs at a time, and whisk until dissolved. Stir meringue into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.
2. Spoon 1 mixture into a piping bag fitted with a 5mm piping nozzle. Pipe (or spoon) 1.5cm rounds on to baking paper-lined oven trays*, then repeat with other mixture. Set meringues aside, uncovered, on trays for 1 hour (this will help minimise cracking).
3. Preheat oven to 150°C and bake macaroons, 2 trays at a time, swapping trays halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.
4. For fillings, using an electric mixer, beat butter until pale and fluffy, then gradually beat in icing sugar until combined. Transfer half the mixture from the bowl to another bowl and add mandarin rind and orange blossom water. Stir to combine. Add raspberries and rosewater to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with mandarin filling. Serve.

Monday, December 14, 2009

Sunday, December 13, 2009

Saturday, December 12, 2009

Friday, December 11, 2009

Wednesday, December 9, 2009

Tuesday, December 8, 2009

Saturday, December 5, 2009

Tuesday, December 1, 2009