James Dickens, my nephew, was born on the 18th of July, 2010 at 4:00 am. There are really no words to describe how gorgeous this little baby is and how happy we all are to welcome him into the family.
Here’s another shot of the little angel…
Inspired by the macaron tower from Masterchef, I’ve made a baby blue and green macaron tower to celebrate my nephew’s birth. The recipe for the macarons can be found here. To assemble the tower, simply use toothpicks on a styrofoam cone to hold the macarons in place.
- 150 grams caster sugar
- 65 ml water
- 2 large egg yolks
- 125 grams butter, cubed and softened at room temperature
- 2 tablespoons pistachio paste, found in healthfood stores or substitute 2 tablespoons ground raw pistachios
- Place the sugar in a saucepan, add the water and make sure that all the sugar is dampened. Set over medium heat and bring to a boil (do not stir). Place a sugar thermometer in the boiling syrup. Bring the temperature to 118c or a firm ball stage.
- While the sugar is cooking, place the yolks in a bowl of a stand mixer. With a whisk attachment beat at medium speed and then increase to high until pale and foamy.
- Stop cooking the syrup once it reaches 118c. Let the bubbling subside for 30 seconds and pour the syrup in a thin and steady stream over the egg yolks while the mixer is running at high speed. When all the syrup has been absorbed, continue to beat until the mixture has cooled to room temperature.
- At a medium-low speed, add the softened butter, a few cubes at a time, waiting for each addition to be incorporated before adding the next. After all the butter has been added, increase the mixed speed to medium, and continue whipping until the buttercream is thick and smooth, about 5 minutes.
- Add the pistachio paste/raw pistachios and mix on high for another 2 minutes until fully incorporated.
- Allow to cool a little before using with the macaron shells.