Birdwire

Tuesday, 10 July 2012

We love SHOES! Check out our range of shoes here

Friday, 6 July 2012

Try this gorgeous Macaroon recipe that will have you keep returning to the cake tin for more :)

Ingredients

1 cup confectioner's sugar
3/4 cup almond flour
2 large egg whites, room temperature
pinch of cream of tartar
1/4 cup superfine sugar

Variations

Chocolate: Substitute 3 tablespoons unsweetened Dutch cocoa powder for the almond flour.
Coconut: Substitute 2 tablespoons dessicated unsweetened coconut for 2 tablespoons of the almond flour and add 1/2 teaspoon of rum; sprinkle with additional coconut before baking.
Peanut: Substitute 3/4 cup finely ground unsalted peanuts for the almond flour.
Pistachio: Substitute 1/2 cup finely ground unsalted pistachios for 1/2 cup of the almond flour, and add 2-3 drops forest green gel-paste food coloring.
Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3-4 drops rose gel-paste food coloring.
Vanilla Bean: Add 1/2 teaspoon pure vanilla extract.

Directions

Pulse confectioner's sugar and almond flour in food processor until combined. Sift the mixture twice.

Preheat oven to 375 degrees. Whisk egg whites with a hand mixer on medium until foamy. Add cream of tartar and mix until soft peaks form. Reduce speed to low and add the superfine sugar. Increase speed to high and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over egg whites and fold in until smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets. Tap the bottom of each sheet on counter top to help release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 and bake one sheet at a time for 10 minutes, rotating halfway through. After each batch, increase the temperature back to 375 degrees, heat for 5 minutes, and reduce back down to 325 degrees.

Sandwich 2 macaroons with filling of your choice.

There are many different fillings you can use with macaroons: jellies, marshmallow fluff, chocolate ganache, dulce de leche, peanut butter, Swiss meringue butter-cream. See the one below for chocolate ganache! Yummy!

Chocolate Ganache

Ingredients

1/2 cup heavy cream
3 1/2 ounces dark chocolate, finely chopped (at least 70% cacao)
1 tablespoon unsalted butter, softened

Directions

Pour cream over chocolate in a double boiler over medium heat. Let stand for 2 minutes, then add in the butter and mix well. Let cool, stirring often. Use immediately.

Happy Eating :)

Thursday, 5 July 2012

The street wear brand, The Cassette Society is flamboyant and fun. Their style can be worn by all, its quirky, innovative and whimsical. Casual days at the beach eating ice cream or coffee with friend or a trendy Bondi cafe. They have it covered!

The Cassette Society label has gone from strength to strength, from collaborating with famous Aussie giant Sportsgirl to UGG Australia. Each year the company enters an expansion phase with this year being no exception. The Cassette Society has overcome a major milestone- with the launch of their designer swimwear range and securing a deal with the international online phenomenon, shopbop.com.