Mary Poppins Macaron's, Strawberry & Lime, Quite Satisfactory

I’ll never forget the day when one of my kids informed me that I had practically ruined their childhood because we didn’t watch enough movies or listen to enough music, and how would they ever be able to catch up to their friends? It made me feel terrible as a parent, but I suppose there are worse things to be accused of. Since that time I’ve realized that we didn’t hit the movie house very often, and I still don’t. A sprinkling of movies will do for me each year. But I do love a good movie with a classic storyline, great acting and if you can throw in a beautiful soundtrack all the better.

One of my favorites growing up (and one my children DID get to see) was none other than the famous Mary Poppins with her famous and fabulous handbag full of wonderful and endless items. Who can forget the lines spoken when Jane, Michael and Mary Poppin’s all take a teaspoon of medicine from the same brown bottle and the syrup comes out in three different flavors.

"Lime cordial, delicious!"

"Strawberry, mmmm!"

"Rrrrrum punch. (Hicup!) Quite satisfactory."

Like Jane and Michael, I love strawberry and lime. Why not put them together? My macaron shell is made from dried strawberries that give them a great flavor and the filling is lime curd whipped with cream cheese & and drop of homemade strawberry jam added just before I added the top to each cookie. Because of the dried strawberries in the shell, the cookie is a bit on the heavy side, but not so much that it is bothersome. My taste testers gave it thumbs up. Overall my take on them is the flavor punch from the dried berry was worth the trade. I exchanged dried berries for some of the granulated sugar.

Can’t wait to see what the other MacTweet’s will be like this round, in the

A Summer Flick, check it out.

If you haven't had a chance yet, check out my give-a-way for a cookbook with beautiful and whimsical artwork.

My Own Song Bird and the MacTweet Sing, Sing A Song

The MacTweet challenge this month is Sing . . . Sing A Song. The first thing that popped into my head was my daughter that’s been singing her way thought life. Ever since she was in her preschool class program her voice was clear, on pitch and memorable in the most beautiful way. Our lives are rich because of the groups that she has been apart of as well as the vocals she has done on her own. When she left our home I had to give up my personal “song bird”, but I cherish the CD’s from a variety of sources that her voice is on and now grace my iTunes library.

Her most recent group is the University of Utah Singers. For the MacTweets I've choosen a snappy version of “OKLAHOMA” which is one of several songs that the University Singers sang at an international competition last summer in Marktoberdorf, Germany where they took first place. Listen, and I dare you to keep your face from smiling.

My macarons are Red and White, the University of Utah’s colors with full flavored rhubarb and raspberry filling and an almond meringue cookie made from Tartelette's master recipe. I loved this filling because it was made with garden fresh produce and a bit of honey. It was on the tart side which went perfectly with the sweet cookie.

There are plenty of wonderful sites to check and songs to remember on the MacTweet sight. Get ready to hum along as you view some tasty tidbits!

Garden Party with Tartelette, Dream or Realitiy?

Hosting a garden party for Tartelette? Someone pinch me or wake me up from a dream! Reality came true as last night together with several adorable food bloggers we spent a beautiful night visiting with Helen Dujardin who is absolutely a real live lady. She tells wonderful stories, is a great listener and is as down-to-earth as they come. She was candid and shared tips on every question that was asked her (including questions on macarons- no doubt she has heard them all!). Helen is completely comfortable in her own skin and makes everyone else feel at ease around her. I do wish my outdoor living room were big enough to have included everyone because each of you would have loved enjoying her easy humor and relaxing attitude. She only made us fall in love with her even more than we already were, and that is hard to do.

Each item on the menu was delicious and prepared with specific care with Helen in mind. Take a moment to visit these sites for the recipes. It is always charming to be with fellow bloggers and get a pulse on who they really are, these gals are dynamite! Personal thanks to Bonnie for flowers from her garden and arranging them in the darling white vases (thanks Susan!). Many thanks to Becky for the gift basket we gave to Helen filled with wonderful Utah products and to Maria who always keeps us locals in touch with the national and international celebrities. Having a party can be so much fun when everyone helps!

Maria-Two Peas and Their Pod http://www.twopeasandtheirpod.com

Becky-Project Domestication http://projectdomestication.blogspot.com/ and Utah Loves Cupcakes http://utahlovescupcakes.com/

Bonnie-City Home, Country Home http://cityhomecountryhome.blogspot.com/

Barbara-Barbara Bakes http://www.barbarabakes.com/

Becky-Vintage Mixer http://www.thevintagemixer.com/

Jaime-Sophistimom http://www.sophistimom.com/

Dara-Cookin' Canuck http://cookincanuck.blogspot.com/

Holly-Phemomenon http://phemomenon.blogspot.com/

Brooke-Cheeky Kitchen http://www.cheekykitchen.com/

Because a picture is worth a thousand words, I’ll leave you with shots of the evening from Candace. Picture charming music lofting in the background with the air sweet with honeysuckle, really it could have been a dream.

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Our best to Helen as she speaks at The Evolution of Women in Social Media conference in Park City, Utah this weekend. Come visit us here in Utah anytime. My home is your home.

MacTweets #8, A Tiny Friend in a Kauai Adventure & Coconut Cream with Chocolate Ganache Macarons

My view of adventure mac's is off from the formal assignment, but for my life has some real adventure. While in Kauai a short time ago we went on a kayaking and hiking discovery through the jungle to find a beautiful waterfall. While on the way the guide told us to watch for wildlife along the way (as well as movie and LOST shoot sites). I did keep my eyes peeled for wildlife, but when the day long adventure was done the only land animal I had found was this beautiful little guy- a gecko. He paused long enough for me to take a picture of him. Look at all the colors he is sporting!
In honor of my friend that's spotted green, white with dark brown eyes my mac’s are coconut cream & chocolate ganache in an almond shell. I used Ottolenghi Macaron recipe, baked them for 11 minutes on an air cushioned pan and they have the perfect crust on the outside and a soft middle. The light green coloring makes them look a bit over done, but in realitiy they are my best effort to date. Tasty little critters.

Check out the line up ON THE WILD SIDE, MacTweets.

Photo Credit for top picture: CodeFin

Mac Tell Me A Story, Best Friends For Frances

Honestly, this is the truth! I picked my book before I looked at the MacTweet site . . . Bonnie (City Home/Country Home) was kind enough to fill me in on the theme and I just went on auto pilot and picked one of my very favorite books---- Best Friends For Frances. I made my mac’s, set up my photo and got ready to write the post. Imagine my surprise as I opened up the web to see Bread and Jam for Frances as the example from Jamie and Deeba!

Well, I could dig deep and find something that my cream cheese and jelly mac’s would fit with, but I can’t deny that Frances and her mother have always been close to my heart. When I read these stories to my kids I just loved singing the songs that Frances made up, rather than reading them. I do hope that was helpful to my children in their love for music . . . I know that it always made my day a little better.

In this book the author, Russell Hoban has Frances and her mother pack a picnic lunch in a hamper. When asked what is in the hamper Frances answers “Nothing much. Hard-boiled eggs and whole fresh tomatoes. Carrot and celery sticks. There are some cream cheese- and chive sandwiches, I think and cream cheese and jelly sandwiches too, and salami-and egg and pepper- and egg- sandwiches. Cole slaw and potato chips and of course Ice-cold root beer packed in ice, and watermelon and strawberries and cream for dessert. . . . . “ The list continues! What a lunch. If you want some great ideas for filling your lunch boxes check Laura’s blog, The Cooking Photographer. She has some terrific and fresh ideas for packing a great lunch! And pick up your favorite childrens book and enjoy lunch while you read to yourself or a child.

And be sure to look at the Mac Tweet site for all the memorable books

and mac’s from the 7^th round up.

MacTweets Spring Fling and Lessons Learned with Bonnie

You know, the macaron is the new cupcake. I keep hearing and reading it and so if it takes me 24 batches of macaroons to figure out how to get everything right I'm going to stay at it. Really.

Last week I made three batches--two bad and one GREAT. Oh, success is so sweet. I was invited to Bonnie's kitchen of City Home/Country Home to make mac's with her and was smart enough to say YES. Not only did we enjoy each other's company, but I also learned a few things that I missed in the first wonderful mac cooking day spent with macaron experts Barbara of Barbara Bakes and Tiff of Food Finery.

This is what I learned in Bonnie's kitchen:

• Use meringue powder, 1/2 teaspoon for every egg white
• Scrape down your bowl several times while you are whipping the whites and sugar
• DO NOT over whip the whites, something I have a problem with, but whip until stiff peaks form and you can turn bowl upside down (see picture)
• Add almond flour/sugar mixture in three sections, scraping down the bowl after additions
• When all the flour is mixed in, deflate mixture until a small dollop of batter flattens on a saucer (see picture)
• Use a cookie sheet that has an "air pocket"
• pipe macaroon's, decorate and let rest until a skin forms (in our altitude and on that particular day it took 30 minutes)
• After baking, let cool completely before taking off the pan

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Bonnie made delicious tangy lemon shells filled a perfect not too sweet Italian buttercream. My shells were made with homemade vanilla sugar (via Bonnie's pantry) and filled with Bonnie's Italian Buttercream with a spread of my lemon curd. Both were dyed yellow, but tasted so completely different. It was perfect. The very essence of spring!

Thanks Bonnie for the tutorial in your lovely kitchen. Check Bonnie's blog for her story of our kitchen escapade. For much inspiration and eye candy visit the blogroll of MacTweets for the Spring Fling MacAttack 5 .

Mac-A-Valentine

A macaron or French macaroon is a confectionery whose name is derived from an Italian word “maccarone” meaning paste. It is meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.

The confectionery is characterized by its smooth, domed top, ruffled circumference, and flat base. Connoisseurs prize a delicate, egg shell-like crust that yields to a moist and airy interior. The French macaroon differs from other macaroons in that it is filled with cream or butter like a sandwich cookie, and can be found in a wider variety of flavors that range from the traditional (raspberry, chocolate) to the exotic (foie gras, truffle). Making macarons requires a great deal of discipline and is a process that is highly dependent on exactitude, technique, and proper equipment. For this reason it is a notoriously difficult recipe to master and a frustrating endeavor for the amateur baker. (from Wikipedia)

I never actually had a real French Macaroon before until a few weeks ago. After stalking several local bakeries I found some beauties located at Les Medeleines . Before I had another failure in the kitchen I had determined that I would actually try one so that I would know for certain what I was trying to make. Well, to be honest I didn't need to go to any bakeries because the very best bakers turned out to be Barbara of BarbaraBakes and Tiff of FoodFinery who showed me exactly how to make these "notoriously difficult" cookies. Please visit their blogs for bounties of ideas on many things including French Macaroons!

This is what I learned:

• add flavoring and coloring before beating egg whites
• beat egg whites until peakes stand up and will NOT BEND OVER (much longer than I had done previously)
• stir in almond flour that is premeasured, and then test to see if the batter is correct thickness- it shouldn't be to thin or to thick (here is where the tricky part comes in)
• standing time didn't make too much difference in our altitude and climate
• bake at 280 degrees for 15 to 20 minutes or until shell is set

If you would like the recipe we used go to Deeba's wonderful blog,

Passionate About Baking.

I am in a wonderful group of the most creative and experienced French Macaroon bakers (Mac Tweets), take a moment to check out their blogs to see what great Valentine Mac's they have created to celebrate this lovely holiday. Many thanks to Jamie and Deeba for all their work!!

I am just wrapping up my first give away, a great pagkage of REAL SALT, this is the last chance you have to leave a message on a favorite local place you love! Next week I'll annouce a winner.

Mac Attack, Making Real Macaroons is a Baker's Challange!

A while ago I accepted the challenge to make the most beautiful cookies, real French macaroons. I have never actually tasted or seen a real macaron, but I have looked at some beautiful ones from some fabulous bakers. I've followed their tweets, and blogs and been amazed at their results and unfortunately not taken the time to make my own until this weekend. . .

I'm not sure if I should take the stance of "3 strikes and you're out", or "try, try again" but after my last three experiences making them my level of respect for all the bakers who have succeeded has risen to enormous proprotions. There is something very tricky about making these cute little cookies.

I have learned:

1. If you leave the egg whites out overnight, make sure the temperature is actually warmer on the counter than in the fridge (I live in Salt Lake and it's winter presently- when I got up to make my Mac's my egg whites were colder than if I had left them in the fridge). I warmed the next batches of egg whites in warm water just before I used them.

2. Blanch your almonds the night before so they dry out completely before you blitz them into powder. Do plenty of extra almonds for repeated batches.

3. Enjoy the mistakes. The first batch I made were complelely flat discs. Most of them got eaten. I made the second batch into an almond brownie. When I could see that the consistancy wasn't going to work I greased and floured little tart pans, and made brownies. They were actually not bad. They got eaten before I could take a picture.

4. Don't tell everyone that you didn't get your feet. My husband thought that the macaroons looked and tasted great (and he's even had the real deal). He ate them with delight, not knowing they were missing their feet.

So, I'm done with my macaroon experience for 2009, and yes it did give me an ATTACK . . . but I'll be back in 2210. My mac's were made from Barbara's recipe, Chocolate Macaroon's from Vino Luci Style and my filling was a delicious Italian Vanilla Butter Cream.

Please visit some of my favorite bloggers so see what a real macaroon looks like! BarbaraBakes , foodfinery, From Donuts To Delirium: My Life As A Housewife, Vino Luci Style, Passionate About Baking , Life's A Feast, and go here to visit the site of all the bloggers who joined the challenge.