There’s something a little bit exciting about receiving a very classic wedding invitation and today’s font? Well it’s all about classic, it’s all about tradition and it’s all about the grand occasion the invitation or stationery presents itself for.
Burgues Script is so classic and traditional you’d be surprised if it showed up on anything but a beautiful wedding invitation. But then, its swirls and flow are reminiscent of a Jane Austen era- perhaps a moment from Pride & Prejudice, or Emma. A classic piece of poetry, written in fine ink. Working beautifully on an invitation for a black tie wedding, or traditional church wedding Burgues is nothing if not elegant.
Burgues Script is available for purchase at My Fonts.
I am so excited today to share the recipe for my favourite macaron on earth- I love this flavour, some might even say (under blindfolds and duress) that I have even been known to dream of this flavor- salted caramel macarons.
We have another delicious recipe pastry chef Jean-Michel (Multi award-winning pastry chef, kick boxing champion, holder of a Masters in Business Administration, and television star) of Baroque Bistro. Baroque Bistro also offers a full day master class where you can learn from Jean-Michel himself where you can learn the tricks and tips for getting macarons down pat.
Salted Caramel Macaron Recipe
For the Salted Caramel Filling:
250g Fresh Cream
350g Granulated (castor) Sugar
10g Fleur de Sel
For The Caramel Macaron Shell
600g sifted TPT (300g Almond meal with 300g icing sugar)
120g egg whites
300g Caster sugar
120g egg whites
Step 1. Making Your Filling:
Chop your butter into small cubes. Weigh your sugar into a medium saucepan.
Weigh your cream into a small saucepan and bring to boil, remove from heat as soon as it starts to boil. Commence cooking your sugar stirring occasionally to ensure that it caramelises evenly.
When the sugar reaches a dark brown consistency remove from the heat and slowly pour in the hot cream whilst continuing to mix with a spatula.
Let the caramel cool to around 45°C and then add the butter a few pieces at a time whilst mixing the caramel.
Pour the caramel into a shallow container and allow to cool in the fridge.
Step 2. Making Your Meringue Shells:
Add the colouring to the first batch of egg whites (1) above.
Mix the TPT with the egg whites, mixing vigorously until you have a smooth paste.
Mix the caster sugar, water and colour, commence cooking.
Place the old egg whites in a Kitchenaid mixer with the whisk attachment.
Once the sugar has reached 115°C commence whipping your egg whites until they reach ‘soft peak’ consistency.
When the sugar reaches 118°C remove from the stove and pour slowly on the still mixing egg whites.
Turn the speed to maximum for around 1min and return to medium for another 2min and then let the meringue cool to around 50°C whilst mixing slowly.
Using a spatula commence incorporating the meringue into the TPT and egg white batter. Work the mix gently from the sides to the middle until you reach a homogenous, shiny texture.
Step 3. Piping & Cooking Your Meringue Shells:
Using a plastic piping bag with no. 11 tip, pipe the shells onto a baking sheet. Use a macaron piping template, placed underneath your baking paper to guide you.
You should stop piping before the mix reaches the outside edge of the template.
Tap the tray gently on the side of the bench until the macaron reaches the size of the template.
Remove the template from beneath your baking sheet.
Leave the macarons outside at room temperature for 15 min or until they have formed a skin and are dry to touch.
Cook the macarons according to the cooking guide for your type of oven. (As noted on Not Quite Nigella, Baroque Bistro recommend 150C oven for 30 minutes.)
Once cooked, slide the paper off the tray and let the shells cool (preferably on a wire rack)
Step 4. Assembling Your Macarons
Pull the shells from the paper gently and turn them upside down.
Pair your Macaron shells according to size and lay them out on your bench.
Take your caramel out of the fridge and transfer it to a mixing bowl.
Place the caramel over a bain marie to soften the mixture and melt any pieces of granulated butter (take care not to melt the mix too much). Remove from the heat and whisk the caramel energetically. This will thicken the mix to a butter cream consistency (perfect for piping).
Fill one half of your paired macaron shells filling them generously but keeping a space of approximately 3mm from the edge of the shell.
Pick up the macaron filled with caramel in one hand and the empty pair in the other and close the macaron by gently twisting the two shells together from left to right.
Remember to let the filling spread regularly all the way to the edge of the shells.
Storing & Serving
Put the finished macarons on a tray and leave them in the fridge for at least 24 hours.
Prior to serving, let the macarons return to room temperature.
Macaron making tips from Baroque chief Patisser Jean-Michel Raynaud
Piping: Piping the macarons is so important to get the biscuit shell size perfect. Muck this up, and you are destined for macaron-making failure! Plastic piping bags are perfect for piping macarons and ganache. They are durable and disposable and come in packets of 50 or 100. Plastic piping bags can be bought from a wholesale kitchenware supplier. It is preferable to use plastic piping tips over metallic. Metallic tips have a tendency to rust. Size no.11 is perfect for piping macarons.
Egg whites: The type of egg whites used also has a pronounced effect of the success of your macaron shells. It is important to use “old” egg whites and they must be at room temperature when you start to whip them. Old egg whites have less elasticity which reduce the chance of over mixing the whites. Do not be worried about leaving your egg white to “Age” in your fridge for up to 5 days, and always use them at room temperature.