Sunday, December 27, 2009
Tuesday, December 1, 2009
Saturday, November 28, 2009
For Sunday 29 November at Potato Head Bistro & Bar in Jakarta, Indonesia.
RSV 021 5797 3322
Star of the Day *Nipple Blossom*: jasmine
Lavender white chocolate
Black Sesame dark chocolate
Monday, November 23, 2009
Yes I overdosed on macarons this morning...a result of crazy baking from 4am-6am. But I loved it!
Chestnut-dark chocolate (yellow 1)
Black sesame (yellow 2)
Pineapple w kafir leaves (aqua-violet)
Black sesame - jasmine (black dots)
Friday, November 20, 2009
Sunday, November 15, 2009
Back to my job...well it's PR or Public Relations, it's definitely not that hard...but it's not an easy job too...I swore to myself I would never work in PR, but I swore many things and ended up doing them and been pretty good so I'll see how it goes. Plus I'm broke after my three months trip to Paris and I kinda need any job to get me started. I work in my brother's restaurant here in Jakarta, called Potato Head, it's fun, cool and it's a great office, I have a little corner where I sit and sometimes the smoke gets to me so I move outside. I hope this is not turning into a diary...
Anyway back to macaron business...I'm going to have my first macaron article in a local magazine called AMICA, an Italian magazine now available in Indonesia as a franchise. Can't wait to get the new edition and will post it soon here. Alrite I've got a few dvds to end the night so goodnight and keep it real y'all!
Tuesday, October 20, 2009
Sunday, October 18, 2009
My first macaron baking outside of Melbourne did yield a mediocre result, being a perfectionist, I was determined to find a way to break into my oven again (meaning adjusting to a new home oven for the third time in three months). After the fourth batch the macarons turned out pretty good, frilly feet, top shells without the slight burnt and easy to peel bottoms that were cooked almost-perfect. The only downside is that they were still flat compare to my macs I baked in Melbourne chilly weather. Perhaps it was because I didn't refrigerate my egg whites for a week as I was in a hurry to bake 60 macarons for an exhibition at my brother's galerie and just decided that morning that I was going to whip up some hideous magic that somehow I was ready to conquer my oven!
Was having nervous tensions on how to serve my macs, and was searching around my home to see what I could use to create a bit of difference and voila! I nicked my brother's wooden cabinet's shelves, whip them clean and put some tissue for le macaron de la nature étrange. The Strange Nature Macaron...
Wednesday, October 14, 2009
Saturday, October 10, 2009
xoxo Lady Mac
I've added new flavours such as: black sesame with jasmine, peach ganache, coffee caramel, lemon buttercream, rose and lavender.
Pistachio is currently unavailable from November to December.
Each: Rp. 12 000
For orders more than 200++ please email me at firstname.lastname@example.org
Please notify me two weeks in advance for a 50+ orders.
Thursday, October 8, 2009
Monday, October 5, 2009
Excited super excited I received my book parcel from Paris this morning, I knew it was going to be today. It was like a dream to get the Pierre Hermé macaron book, and it does feel like a gift from God, I know I'm over-exaggerating but I seriously think that any macaron fanatics out there who wants to perfect their baking skills need to get this book pronto. Yes it is in French but google has a really good french-translation and it'll give out as many programs that does it.
The last of the chapter is les exceptions and it does require a certain amount of $$$ to start with since the ingredients list requires a certain foie gras, caviar, balsamic and truffle but they're great to impress a certain...I don't know president?supermodel?designer?
Well I'm off to a great read tonight and will definitely start testing these recipes soon.
Thursday, October 1, 2009
I've tasted Ladurée's caramel au beurre before and I fell in love. Just perfect saltiness with none of the burnt sugar taste as caramel do often gives.
Lime surprisingly is not that tangy as lemon but I love the ganache cos it has a slight coconut taste, what is with all these hidden coconut in french macaron??? but don't take my word on that coconut cos I still have lots of research to do. Love the disco lime colour though, it's so retro and gosh can't believe I'm eating that!
Tuesday, September 29, 2009
Monday, September 28, 2009
Citron. A hard recipe to tackle since lemon filling to me visually should be like a yellow curd, but Ladurée decided on a lemon flavoured ganache instead and surely they want to create a strong contrast between the artificial yellow and white. Yes the lemon-tang is there, but so is the white-chocolate flavour (and somehow Ladurée's ganache has a slight coconut after-taste). I can feel shreds of either coconut or perhaps almond meal. Not particularly a favourite and I would avoid ordering this one.
Thursday, September 24, 2009
Visit their website at http://www.fresson-chocolatier-patissier.fr
image 1 from amabilia.com
image 2 from blog-europeauto.com
Thursday, September 17, 2009
For now click here for great recipe by Duncan from Syrup and Tang.com using Italian Method which I highly recommend for anyone who has tried baking them and failed or wants a better recipe that yields strong and glowing shells.
Wednesday, September 16, 2009
Another 'shock-surprise' for me, his macarons are also très fragile when I cupped it with my fingers on the way to my mouth, it breaks easily, but slightly harder than Ladurée. This is why I am constantly irritated when people say that "They are not as hard, and domed-like like the ones I saw at Laurent, Brown's and Lindt" well that's because they never went to Paris and taste french macarons before and they certaintly don't use as much almond powder as they should. They are very fragile cookies, not wait 'cookies' is not a great enough description, they are 'fragile creatures' that needs special attention and care. et voilà, a quick lesson on macarons and how they are supposed to be (physically, texture-ly, flavour-wise and handled).