Recipe to Riches Rosie's Almond Meringue Biscuits Gluten Free

Decided that I'd visit Woolworth's today all excited to buy Rosie's Kitchen Almond Meringue Biscuits. After all, I have to support my fellow contestants. But upon looking at the picture of the biscuits on the front of the box a wave of disappointment came over me. Why? Well, because these almond meringue biscuits looked too much like bad macaron shells!  Mmmm, somehow I think Rosie has been ripped off and come to think of it maybe someone else too! But, on the other hand I was also glad.  Glad, that these bad almond meringue biscuits weren't mine ha ha ha ha! 

Anyway, you be the judge as this is what my box looked like.

Mmmm, is that an attempt at 'pied'?

OMG, there is so much oxygen inside the biscuits that it comes complete with an oxygen absorber - lol!

For those lacking in education with quality Italian and French biscuits I'm sure these will be a hit but for those who know better sadly, they just don't cut it! 

Initially, I was really excited and proud to have appeared on the show but after seeing this I've since changed my mind!  Categories seem to be blurred and I don't really know what to make of the rules (if there are any).

Recipe to Riches Australia - Something Sweet - Karen Marshall - Macarons made with Edible Perfume!

Soooo thrilled to bits that I made it on to Recipe to Riches Australia in the 'Something Sweet' category! To make it into the top 3 within my category and to appear on national TV was crazy, exciting and one of the best experiences I've ever had... loved every minute of it!  A big thank you to Darren Robertson (Chef), David Nobay (Ad Man) & Carolyn Crewel (Entrepreneur).  I'd also like to thank Fremantle Media and Channel 10.

Assembling my French macaron

Violet Parfum French Macaron

My friend and competitor Garth Midgley won the show with his product Chocorn.  Garth's product was very innovative and creative and is now available for purchase at Woolworths supermarket.

I taught myself how to make perfumed French macarons and experienced failure after failure before finally mastering them. When the going got tough, however,  I would remind myself of Oprah Winfrey's quote below: 

Think like a Queen.  A Queen is not afraid to fail.  Failure is another stepping stone to greatness.

I love making French macarons because I can create wonderful colours, flavours and textures.  For me, making them is more than just cooking it's also about science and art.  

There is a market for luxury perfumed French macarons but it's not in the supermarket!  

My daughter Ruby who is only ten helped me considerably in the kitchen and I think that she is the most amazing taste tester in the whole world! Ruby Marshall I love you to bits! 

Here's what the Recipe to Riches Contestant page said about me:

Week 6 Contestant

Karen Marshall
State: Canberra
Occupation: Public Servant
Product: Violet French Macaron

Karen's chocolate ganache-filled, violet macarons are much more than a mouthwatering sweet.  For Karen, they symbolize her power to overcome adversity.  The mum-of-two lost her sense of smell and taste after a mild head injury. Violet is important to her as it's one of the scents she can sometimes detect.

And, to the guy that took a bite of one of my macarons at auditions and said,'... it just felt like I'd been kissed...' - thank you as you made my day! 

Recipe to Riches Australia Tuesday 1 October 2013 on Channel Ten - Don't Miss It!

Screaming with excitement... make sure you tune into Channel Ten on Tuesday 1 October 2013 to watch Recipe to Riches Australia and me :)

http://ten.com.au/tvshows/recipetoriches-karen-marshall.htm

Great Gatsby inspired Pink Champagne Macarons - "Extravagance"

The Glitz and Glamour is yet to come.

My latest creation 'Extravagance' pink champagne macarons are inspired by the glitz, glamour and luxury in Baz Luhrmann's film 'The Great Gatsby'.  I haven't seen the movie yet but can't wait to see it on the big screen in 3D.

Jewel Tone Sugar Syrup

Look at the colour of the gorgeous head scarf and pink pearls.
Source: http://feliciafbaby.blogspot.com.au/2013/05/121365-review-great-gatsby.html

Gold Dust & Spun Sugar

Extravagance just got more decadent!

Source: www.aceshowbiz.com Warner Bros. Pictures The Great Gatsby

Pink Champagne Macarons -  'Extravagance'
To make these macarons follow my basic macaron recipe but divide the quantities in half and colour them pink.  To make the champagne ganache use 250g white couverture chocolate to 110g cream and 15g pink champagne in addition to a pinch of pink powdered food colouring.

Ice Cream -  'Decadence'
If you're up for a challenge and want to be a bit more creative, make the ice cream below and freeze it in a fancy mould.  When ready unmould it and decorate it with the pink champagne macarons and spun sugar.

Orange Blossom, Vanilla & Violet Ice Cream - 'Decadence'
600ml pouring cream
1 litre milk 
300g caster
7 egg yolks
3 tablespoons orange flower water
1 teaspoon natural vanilla extract
1 tablespoon violet syrup 

Place a third of the cream, orange flower water, vanilla and violet syrup in a large bowl over ice and set aside.  This is the reserved cream.  Combine remaining cream with milk and a third of the sugar in a saucepan over medium-high heat, stir to dissolve sugar and bring just to the boil.  Whisk yolks and remaining sugar in a heat proof bowl for 4-5 minutes until pale.  Pour the cream mixture over the yolks and whisk to combine.  Return to the saucepan and cook stirring continuously until mixture thickly coats a spoon (6-7 minutes).  Strain into the reserved cream, stir to combine and set aside to cool completely. Pour into a fancy silicone mould and freeze for a minimum of 12 hours.
Adapted from Australian Gourmet Traveller

Spun Sugar Icicles
1 cup caster sugar
1/3 cup water
2 tablespoons glucose/ corn syrup
Place all ingredients into a small saucepan and boil until the syrup turns a light golden colour. Line the kitchen sink with parchment paper and use either a whisk or 2 forks to spin the sugar onto the parchment paper. Use for decorating macarons and/or cakes.

Musk Macarons

When I was little, we didn't have computers.  We had to make our own fun. Sometimes we'd help our nanna out in her fruit and vegetable shop. My sisters and I would pop our aprons on and we'd have competitions on who could make the most money.  Sometimes, we'd go into our nanna's cool room when she wasn't watching and eat the strawberries off the top of the punnets and surreptitiously drink little bottle's of soft drink with swirly paper straws covered in wax.  We'd sit in the cool room giggling at the mischief we got up to but also sat there in fear of getting into trouble from our mum and dad.  I was always getting into to trouble!

In those days, life seemed simple and we'd take great delight in taking our pocket money and spending it at the local corner shop.  Nearly every block had a corner shop as we didn't have huge supermarket chains.  Our favourite past time was running to the shop flat to the boards with 20c and buying the biggest bag of lollies ever.  It was filled with cobbers, bananas, teeth, milk bottles, Musk Sticks, frogs, jelly beans, raspberries, love hearts, mint leaves, freckles, Fantales, Metro gum and other yummy stuff.  We'd walk back home very, very slowly with our cheeks bursting at the seams.

Reminiscing about all those lovely Australian lollies I've devoted my latest macaron to the iconic Musk Stick which is totally yumdelish.  And, if you still think you're 16, I dare you to go out and buy some Musk Sticks and try to shape the end of one into a sharp point with your tongue - just don't stab your friends with it!

To make this macaron follow my basic recipe using cochineal to colour the macaron pink.  Make a ganache with a 2:1 ratio of white chocolate to cream and add a couple of drops of musk oil. You can also colour the ganache with the cochineal.   After you pipe the ganache onto the macaron shells, sprinkle some crushed Musk Sticks on top then place its lid on top.

Laduree Sucre The Recipes

Admittedly, I wasn't quick enough to order this book when it was first released but I'm ecstatic that I received a brand new sealed copy from amazon.co.uk in the mail today.  


This exquisite gem is a must for every macaron aficionado's bookshelf.  Packaged like a box of Laduree's famous macarons, luxury and elegance oozes from the moment you open the pastel green box.  Colour and texture is a common theme with Laduree's creations and they've not disappointed with the presentation of this book.  Wrapped in delicate lavender coloured tissue paper and covered in pistachio green suede like material, it's a pleasure to behold - each page embossed with gold.  I love the fact that Laduree's recipes are simple and elegant without being bombastic.  If you follow the algorithms and apply a bit of common sense you can't go wrong.


I have noticed however, that although Laduree use the Italian Meringue methodology to make their macarons in store, they've actually included the French Meringue technique for home use.  Nonetheless, I'll still give it a try.  The book does say however, that for various reasons your macarons can crack - yep I've certainly dealt with this but thankfully, when it now happens I know exactly what I've done wrong.  


Here are some snippets of this gorgeous book.