Tuesday, April 7, 2020

Things Happen But I'm Okay & A Coord Challenge & Little Recipe...

This year had started off with a strange resounding bang for me. Accident after accident and then a few other cataclysmic things...and then we have Covid. That's right. Can't go anywhere without mentioning it even in blogs form.Sorry world.

BUT I'm actually doing okay and have had the least interaction with the outside world. I'm tired from everything else but that seemed to have worked in my favor.

I missed Katsucon sadly, but grand picture it's not the worst thing to have happened.

After reorganizing my spaces and home and rebuilding myself I'm stronger, faster, and able to leap buildings in a single bound. No wait. That's Superman and the Bionic Man. Really, I'm just still tired and needing extra iron and want to reapply myself to my frilly happy place.

So, reviving other things now that I'm able to, even if stuck at home (haha since January-ish?) I'm going to dive and enjoy that frilly life. I'm currently looking at what the Americans did after they started turning their nose up at tariffs on tea and started looking at alternatives for when they couldn't fully shun their secretly beloved cha (that's tea for the laymen). I've been using fresh ginger, honey, rose buds, and lemon to help with my own issues and have started harvesting strawberries for that purpose too. (I'll add a recipe at some point and the history behind the Americas tea alternatives, roots in native cultures and how it was related to the...colonists...and all that. Tea has a very steep history in different parts of the world and I love it and abhor it all.)

The other thing I've been doing is wearing makeup around the house. Here's a secret: I usually look like a troll in frills when I don't have to leave...and since I DON'T have to leave that means I can wear frills all day and work from home. Because I've been doing the #EGLStaypril coord challenge I've been wearing makeup. I don't actually feel better with makeup, I have to wear so much to even remotely look good that it feels like I have cake on my face, so I usually avoid it. There. Secrets out. I'm a little goblin.

But that's not what this post is about. I'm posting a half update and a recipe because I want to get my foot back out there in blogging. I'm not dead. Mana hasn't blessed my frilled out corpse on my burando funeral pyre, while friends are mourning my loss and the loss of a perfectly good Tea Time Nostalgia, all wearing bonnets. I'm still kicking.

So now that I've written this mandatory drivel that always follows recipes here is the recipe for French Macarons!

I'm going to admit that this is my fourth time making macarons but the tricks I've looked up have made it easier. I only had one botched attempt my very first time so that's a win in my book.

<3 Ingredients <3

<3 3 Large egg whites (room temperature and aged for 12 hours)
<3 1/4 cup superfine sugar (you can ground regular sugar in a mortar and pestle)
<3 1 cup Almond flour
<3 1-3/4 cups powdered sugar
<3 1/4 teaspoon Cream of Tartar
<3 Pinch of Salt
<3 1/2 teaspoon extract of your choice (vanilla is fine)
<3 1-1/2 tablespoon of your preferred flavor (chocolate, macha, etc) 

<3 Directions <3

<3 Little Tips: Don't forget to age your egg whites for around 12 hours. It HELPS because of science. And your sugar doesn't need to be superfine, you can ground it or use a food processor on it. If you have a food processor (which I don't) you can ground your almond flour and your macarons will look smooth as can be. If not that's find but you'll get the textured look.

I actually sifted them one more time separately too. It just looks neat.

<3 Sift your almond flour and powdered sugar into a medium bowl. Doing it twice helps a lot. You should also have about 2 tablespoons that wont sift well and that's fine, toss the extra. Set bowl aside.

Not as far as Misty Mountains old or cold but maybe nice enough for a Hobbit.
<3 Using a hand mixer on low to save your wrists, beat the egg whites, cream of tartar, and salt until frothy. It will look like bubbles on a bath.

It got more ribbony but you can see it start here.

<3 Turn your speed up to medium or high and add that REFINED SUGAR to your mix slowly. You will get the egg whites to turn into stiff looking candy ribbons (like stuff your nana might try to give you). That's your meringue and it will be pretty. It should turn into little mountain peaks when you go to remove your blender.  

<3 I've been told it doesn't matter which bowl you transfer to but I find adding the flour mix to the egg whites bowl so much easier for a million reasons. FOLD the mixture in slowly and turn your bowl every so often to reduce air pockets. 

<3 Once incorporated it should look fairly smooth and you can add your choice of flavor or you can keep them plain vanilla, it's all delicious. If you're going to add food coloring 2-3 drops WILL DO. 

Most recipes say use parchment paper but I got this silicone mat for xmas from mum. (THANKS MOM)

<3 Little Tips: If you don't have a piping bag use a ziploc and cut off the tip. Bang out your pan by tapping it on your countertop to smooth out your circles and get rid of air pockets. You can do this with cupcakes too and they'll look marvelous. 

<3 Let your macaron shells sit for 15-20 minutes, or until they don't look shiny anymore. During this time preheat your oven to 300*F and you'll be good to go.

Big feet.

<3 Bake until you have "Feet" which should be around 20 minutes.

And now you should have macaron shells that look pretty good and are ready to frost. I cheated and had generic vanilla frosting I added powder to. I split my whole recipe and made Macha and chocolate and the only issue I had was trying to ensure that my egg was split evenly. I didn't want too much because I will be the only person to eat them. 

I have them stored in an airtight container so that I can have just a little something that makes my day a little brighter. (Not that I've not been enjoying tea time, I've just haven't been able to for a while. I may have gone a little overboard this time around.) 

I hope you find this an easy recipe to use, I tried to use the tricks I've found from patissier that have divulged their secrets with positive results.

In closing: macarons aren't so hard if you have the secrets, Madeline is a goblin, and no one can stop me from wearing capes around my house.

<3 Coord Rundown <3

<3 Jsk/Underskirt you can't see/Socks: Alice and the Pirates
<3 Bonnet: Triple Fortune
<3  Blouse: I DON'T KNOW but I love it and it was a gift
<3 Detachable Bat Wings/Rosette Chain/Necklace: The Bloody Tea Party
<3 Cameo/Necklace on head & matching earrings/A few bracelets: Antique and Vintage
<3 Other jewelry: Offbrand


  1. Good to have you back and blogging!

  2. I'm glad to see that you're better enough to keep on blogging. :)

    1. Thank you! It's been like a breath of fresh air and I'm enjoying it ^_^