At last! Many of you have been asking me to bring back the email alerts since I took it down due to spam problems. So here’s my Christmas present to you, thanks to Cédric Bonnard my web guru, who helped me get a brand new one up and running! Now you need never miss a blog post – just click the pink email notification button in that right hand corner —>
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It has all been a bit crazy the last few days. I was so hoping to make a second bûche de Noël as, by the time I’d finished it, it was so dark and I gave up on photos and just enjoyed it with the family! Now that we’re leaving for Corsica to spend time with Antoine’s family, there’s no time left. I shall be better organised for you next year, promise.
When I realised I had some egg whites left, I piped out a batch of 3 different sizes of pistachio macarons (a bit quickly, I have to say) then simply sandwiched them with decadent layers of pistachio pastry cream (using egg yolks so now I have more egg whites I can freeze before I go!).
I made a big one for the photos here but simply 3 macaron layers are sufficient. If you want to be more organised, then ideally have the macaron shells prepared in advance (even stored in the freezer) and prepare the trees at the last minute. Decorate with berries of your choice.
All details about making macarons are in my first book, Mad About Macarons – but don’t forget that there’s a whole chapter on making macarons in my new book, Teatime in Paris, plus more recipes for éclairs, Réligieuses, Saint-Honorés, tarts, millefeuilles, financiers etc.
Don’t forget to dust on some food glitter – something which has stuck to my cell phone, as I quickly took photos of it for Instagram… It’s catching!
Have a very Merry Christmas and good luck with all your delicious preparations. Before I leave, I’ll post my new concoction – a great festive dessert to serve with your salted caramel macarons – Apple Gingerbread and Caramel Trifles, coming up next…
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