New to Van Clarke? Subscribe to our newsletter for 15% off your first order. Start your haircare journey today.
Hallowe'en comes from the Scottish for All Hallows' Eve. Even is the Scots for ‘eve’ or ‘evening’, shortened to e'en or een. E(v)en became Hallowe'en. Observed in many countries, it’s a celebration of remembrance for saints, martyrs, and the dearly departed. Popular culture has centred this around horror and the macabre, with Americans now spending near $1billion on Halloween costumes for their pets.
Our boys dressed up in amusingly scary costumes to haunt the residents of St. Johns Wood. Here was my baking contribution to the event.
Ingredients:
For the macaron:
200g icing sugar
110g almond flour
3 large egg whites
Pinch of salt
For the buttercream filling:
280g icing sugar
140g butter (room temp)
1-2 tbsp milk
1 tsp vanilla extract
A few drops of food dye
To decorate:
White chocolate
Edible eyes
Method:
For the macarons:
Line 2 large baking trays with parchment paper.
Place a fine mesh sieve over a large bowl and sieve the icing sugar and almond flour, discard any lumps.
In another large bowl whisk the egg whites with the salt, slowly to begin then increasing speed until they are foamy. Gradually add the sugar and beat until you have stiff peaks. Add the food dye and mix in.
Fold in 1/3 of the dry ingredients at a time to the egg mixture until all is incorporated.
Insert a medium round nozzle to the end of a large piping bag and then spoon in the mixture. Cut the end of the bag and pipe out 1-inch dollops onto the prepared tray, leaving space between each. Tap the trays on the work surface to release any air. Leave to sit for 30 mins. Preheat oven to 150c.
Place in the oven and bake for appx 12-15 mins, you can change tray position halfway through. Once ready remove from oven and allow to cool for a few mins before removing from parchment paper. Place on a wire tray and allow to fully cool.
For the filling:
Place all the ingredients in a large bowl and beat until thick and creamy, this can take a couple of minutes.
Using a piping bag, pipe the buttercream into the centre of one half macaron and then sandwich together with the other half. Once all macarons are made you can decorate.
To decorate:
Gently melt the white chocolate in a bain marie or the microwave, a little oil can be added to make it more pourable. Once melted allow to cool for a few mins then place in a small piping bag and decorate the top shell of macaron. Stick the eyes on with a little of the melted chocolate.
Enjoy.
This moist fluffy cake is so quick and easy, it's often the first thing French children are taught to bake. Popular across the Mediterranean this Greek yoghurt version helps with the light airy texture. You can also mix everything into one pot so there's very little clearing up after, and the aroma of fresh baking with vanilla wafting through the house gives a warm homely feel, said Michael!
