My first Macarons!

This is the basic recipe for macarons. Because this was the first time I’ve made them I just made plain ones with no colour or added flavour. They are sweet with a slightly gooey center, a crispy shell with a smooth buttercream in the middle and they taste delicious. I know they don’t look perfect and are a little misshaped but for a first effort and without having a piping bag I think I did pretty well. Store in an airtight container in the fridge.
You can make coloured macarons by using a food colouring paste/gel rather than liquid food colouring if you do that then colour should be added to the egg whites before whisking.
This recipe makes around 10-15 macrons depending how big you make them and heres how you make them.

1. Macarons need a steady, pretty low temperature to cook properly, too high and they easily burn, too low and they don’t cook through. Since the temperature of ovens can vary, these temperatures are a guideline, adjust to suit your oven.  Preheat the oven to 140°C fan oven, 160 °C regular oven

2. Sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.

3. In a separate bowl whisk the egg whites and salt until they form soft peaks.

4. Add the caster sugar a little at a time and continue to whisk until the whites are very thick and glossy (you should be able to hold the bowl upside down without the whites falling out).

5. Gently stir in the icing sugar and almond mix. The mixture will lose some air and become quite loose, don’t worry though

6. Fill a piping bag with the macaron mixture and start to pipe small blobs onto a sheet of greaseproof paper over a baking tray remembering the mixture will settle and spread out a little. (Or do what I did and make a rubbish piping bag from greaseproof paper and try piping it then).

7. Once you have piped all your mixture gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to rest for around 15mins and the surface of the macaron should become smooth and shiny

8. Bake the macarons in the preheated oven for around 8 minutes, open the door to release any steam, close the oven door and cook for a further 8ish minutes.

9. Take out of the oven when the macarons are cooked when they feel firm and are slightly raised. Leave to cool don’t try and take them off the greaseproof paper yet!

10. To make the buttercream filling beat the softened butter until it is fluffy, then gradually beat in the icing sugar.

11. Place a small amount of the filling to the flat side of one macaroon and sandwich together with another macaron then twist lightly to create a bond. Do this with the remaining macaroons.

12. Your macarons are now ready to eat but they taste better after being put in the fridge.

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Fruit & Nut Flapjacks

Everyone has made Flapjacks at least once in their lives and if you haven’t you definitely need to! These Flapjacks are quick and easy to make and are a great treat to make with kids. I have been making plain flapjacks for years (which in themselves are delicious), but this time I decided to make them a little different, adding some fruit and nut. This recipe makes around 8 small flapjacks. So here is how you make them.

1. Preheat oven to 180◦, and grease a tin/tray.

2. In a large saucepan put the butter, sugar, and golden syrup on a medium heat and stir with a wooden spoon until everything is fully melted/dissolved.

3. Remove from heat and add oats and flour into the saucepan, mix well.

4. Add the chopped cherries and chopped walnuts. You could also add any fruits and nuts of your choice such as raisins. You could even add desiccated coconut.

5. Tip the mixture into your greased tin, and spread out evenly.

6. Bake in the oven for 15-20 minutes depending on how gooey you want them, take out when risen and golden brown.

7. Cut into pieces while still warm and leave to cool for 5 minutes, then they are ready to eat!

Halloween Nail Art Designs

It’s very close to Halloween so I thought I’d share some spooky Halloween nail designs. They are quick and easy to do which is why I chose these ones. Bear in mind I did this by myself with one hand; I think they turned out pretty well. I would recommend getting a friend to help you if you can but if you have a steady hand it shouldn’t matter. I completed these designs by just using nail varnish and house hold objects I had around the house.

1. I like to start off by putting something protective over the side just in case I spill; newspaper or Clingfilm. And then setting up all the things I will need, ready in front of me.

2. Make sure you start off will smooth clean nails, and then paint my base colour on. I went with a different colour for each nail.

3. Make sure you wait for your base to dry a little then I used cocktail sticks and small old make up brushes to paint your design onto the base colour in black.

4. I then used cocktail sticks again to make details onto the designs, like the eye balls and whiskers etc.

So these are the finished results, Frankenstein’s Monster, Spiders Web, Pumpkin Face, Spider, and Witches Cat.

Have any other cute Halloween nail designs? Share them in the comments!

Chocolate Chip Cookie Recipe

These cookies are quick and easy to cook and taste delicious, with a crisp outer layer and a gooey center these treats are best served when still warm, but if kept in an air tight container they last about a week. This mixture makes around 16 large cookies. So this is how you make them.

1. Preheat oven to 180°C, gas mark 4.

2. Prepare your baking trays by placing a sheet of grease proof paper on each.

3. Cream butter and the brown and caster sugar together, add your egg and vanilla extract , mix until smooth.

4. Sift in flour and salt and stir well. (I have to admit I rarely ever sift the flour)

5. Now it’s time to mix your chocolate chips in. (I prefer  getting a bar of cooking chocolate and roughly chopping it, that way you get a more rustic feel to the cookies and larger chocolate splodges.)

6. Using a tablespoon spoon your mixture into equal piles onto your papered baking trays. (Remember to leave enough space between them because they will spread out a lot.)

7. Place into the oven for around 10-15 minutes depending on how gooey you want them to be.

8. Take out and place on a wire cooling rack. After cooling for a bit they are ready for you to stuff in your face. Enjoy. 

Hanging Bird Decoration

This hanging bird decoration is really simple to make and looks great hanging in your home or perhaps to decorate your garden for a party. Use different coloured paper and birds to co-ordinate with your preferred colour scheme or desired look. I chose to use white paper with pink flowers around the edges so I would get a different effect on each bird and it matches the colour scheme of my room.

1. Make your chosen piece of paper into a perfect square. Diagonally fold your square into a triangle and press down the edges.

2. Unfold your triangle back into a square and take one edge and fold it back along the middle fold line. Repeat for the other side.

3. Take the top of the point you just made and fold it back on itself till the edge of the wings.

4. Take the top of the point again and fold it forward on itself till the point is on the edge.

5. Fold the whole shape in half down the center.

6. Hold the back of the shaped while you gently pull up the neck, once you are happy with the angle press down the edges, then do the same for the beak.

7. Lay your shape down and fold the wing back on itself gently, do the same for the other side. This will make the wings stick out more.

8. You can repeat these steps to make as many birds as you want for your hanging decoration. You could do them all the same size or slowly decrease the size of the square you start making your bird from. 

9. Once you have the desired amount of birds for your hanging decoration you need to thread your needle (make it long) and tie a knot at the bottom of the thread a few times to make it bigger.

10. Get the smallest of your birds and go from the bottom threw the back of the bird about midway up and pull till the knot reaches the back. Do the same for the next smallest duck and so on.

11. Once you have attached your birds, using the excess thread make a loop and it’s ready to hang.