Belle Macarons - Run #19

"Little town, it's a quiet village.  Every day like the one before..."

Don't even get me started with the "bonjours" because once I begin, I don't stop!

Belle was a favorite of mine when I was in the 2nd or 3rd grade.  My BFF's at the time at OLPH Catholic School in Daly City would sit together at recess and sing Disney songs from The Little Mermaid, Aladdin, and yes, Beauty and the Beast.  My love for B&tB grew when my mom took me to see Disney on Ice at the Cow Palace and the Beauty and the Beast musical at the Orpheum. 

Clearly I had to do a Belle macaron and aside from cinnamon, I've never incorporated spices into my macs.  These were so much fun to make and had a unique flavor.  Saffron being one of the most expensive spices kind of symbolizes how Belle came from humble beginnings and found love and happiness in a gorgeous palace with everything she ever wanted.  Lucky b------------ just kidding.  =)

10/23/12 - Belle Macarons - Yellow Saffron Shells
with Chocolate Truffle Filling

San Jose Sharks Macarons - Run #16

I miss my Sharkies. I swear. This NHL lockout is getting me frustrated. With the Giants winning the World Series and the end of the MLB season, I don't know what to do with myself.

The Niner games are on once a week and its proven that it is not good for my blood pressure to watch their games. Tie?! Really?! I never was into the Warriors much. The Chicago Bulls in the 90's were my team. Period. And I'm just catching interested in the SF Bulls hockey team. So what now?!

In the NHL, I appreciate the fact that they can beat each other up when the enforcers get frustrated. I miss it so much. I suppose I can support the SF Bulls until the head honchos at the NHL can figure it out.

Til then I just have to enjoy my San Jose Sharks-inspired macarons. I tried making the shells in the same technique as I used with the birthday cake [cake cake cake] macs I made last month. The teal was on the greener side than blue, but I am extremely please with how the design came out.

Hey, at least my hubbies Ryane Clowe (San Francisco team) and Devin Setoguchi (Ontario team) are playing North America-side while my other faves are signed in Europe. I missed them last Saturday and they have another one coming up on Black Friday.

See you there!!

10/17/12 - "Chomp Chomp Chomp" - Teal Grean and Orange Shells
filled with Mint Chocolate Ganache

Macadamia Kiss Macarons - Run #14

Yes, I still was high off of our Hawaii vacation. I brought home pasalubong (souvenirs) for my family, but I ended up eating whatever I brought back myself...including the bags of Mauna Loa macadamia nut chocolate Kisses we got from ABC Store.

Because they are only available in Hawaii, they are not cheap. Whenever I go to Hawaiian festivals here on the mainland, I see them go for $7-$8 a bag! Crazy! That still didn't stop me from making a delicious macaron with melted Kisses for the filling.

They were great and I have never seen Jayla eat so many macs before!

10/11/12 - Macadamia Kiss Macarons - Mauna Loa Blue Shells Filled withMelted Macadamia Nut Kisses

Hot Chocolate Macarons - Run #11

During the colder months of the year, nothing is better than a mug of warm creamy hot chocolate. A marshmallow or two...or three...and some whipped cream is perfection.

I took the sweet flavor of hot chocolate and literally put it in a macaron. Really. I took powdered hot chocolate mix and pulsed it in my food processor with my almond flour and confectioners sugar before proceeding with the macaronage. After whipping up a gooey masharmallow buttercream, I was in heaven.

Honestly, the cookies were great warm out of the oven. I ate four even before they got to cool thoroughly.  Chocolatey cookies tend to do that to me. 

9/30/12 -  Hot Chocolate-Flavored Macaron Shells
Filled With Marshmallow Fluff Buttercream

Orange October Macarons - Run #9

I wanted to make orange macarons because the month of October is all about orange: the fall leaves, Halloween, and Giants postseason!! Another important person who influenced me to make these is my mother-in-law Marion. She loves orange-infused dark chocolate, so these were made with her in mind.

I took the orange and only took the orange portion of the skin.  The white pith is very bitter.  I then simmered the zest in heavy cream until almost boiling and poured the hot mixture (minus the orange zest) over good Scharffen Berger 70% cocoa chocolate to create a luscious ganache.

Perfect.

Black and orange. Black and orange. Black and orange.

9/27/12 - "Orange October" - Orange Shells Filled with Orange-Infused Chocolate Ganache

San Francisco Giants Inspired Macarons - Run #5

San Francisco. 

The Giants have the best fans.  Through the good through the bad and of course the torture. Can you believe how great they were last night?!  I swear, it had to be all those rally enchiladas!  Vogey was amazing!  I hope the energy we give them tonight will carry them to the World Series!  Keep believing!

Ever since I was a kid watching Willie McGee stealing bases, hanging Kurt Manwaring's centerfold picture on my wall over my bed, and cheering on my favorite trio:  Will the Thrill, Matt Williams, and Robby Thompson, I have been a fan.  Of course, growing up with the Barry Bonds homerun record, getting devestated with the 2002 World Series loss, calling JT Snow my husband, and finally almost coming to tears watching them win the 2010 Word Series have made my life as a fan a rollercoaster. 

Nevertheless, I love my team...and this was for them and all their faithful fans!

GAME 7!!  We got this!

9/16/12 - "Black & Orange" - David Lebovitz's chocolate macarons
colored further with black gel and monogrammed with the official
SF Giants logo filled with salted caramel buttercream

I will forever say "Go Giants!"

My First Macaron Baking Experience - Run #1

Originally posted on Jo Boston is a Foodie on August 13, 2012:

On Saturday, I had a great time with my cousin Roxanne making French macarons for the first time.  Oh we fancy, huh?  All this time, I had been buying them from cafe's at like $2 a pop.  Yes.  Sometimes I just have to have one.  It's that shell encasing the tender center.  Something about a French macaron reeks sophistication and class.  I am NOT the most sophisticated or classy person, but I can try to be in the kitchen.  I think we did a pretty good job considering it was our first time making them.

Upon review of the methods we used, I can say we need to make some adjustments especially when it comes to making the meringue, grinding the almond meal a little more, setting oven temperature, and making the filling.  We kept saying throughout the day that it was a learning process.  Things can only get better the more we practice.  It is also safe to say that I will no longer buy macarons...actually, unless I'm in Yountville, then I will.

It's one of those things where I ask myself, "why buy when I can make them?"  I was so proud of us when Momma came in the kitchen.  Usually I get nervous whenever she is around because she says I bake too much.  Too much?  Is there such thing as "too much" baking?  We have different minds.  She likes it served to her.  I like serving.  But on Saturday when we took the strawberry macs out of the oven, she walked over and said, "Ohhhh, you know, when the baker makes these at the restaurant, they look like this!"

They had FEET!

Oh, that made us so happy!  Getting a thumbs up from Momma, whether it be for my cooking or how I dress is always a good thing.  You wanna make your Momma proud!  Rox and I are going to make this a monthly thing, and I can't wait!  Thank you to my friends on the internets who gave us advice and "likes" on our pics.  =)  We had so much fun making them.

8/11/12 - Vanilla: Vanilla macaron shells filled with vanilla buttercream

8/11/12 - Strawberry:  Pink sugar topped shells filled with fresh strawberry buttercream

8/11/12 - Chocolate:  Chocolate shells filled with Scharffen Berger dark chocolate ganache