GOUACHE PATTERNS

So I've started a new project! Which is why I have been so quiet. Whenever I feel like I'm on to something good I disappear from the world for a little bit because of how completely obsessed I get with what I'm working on. A friend has asked me to do a series of work for her Yoga studio, so all of these will be for sale soon. Here is a sneak peek of all the works in progress. 

Gouache is one of my favorite mediums, as you can see above. 

Hope everyone has a productive week, happy Monday!

MACARON ATTEMPT

Ever since I was really young I remember loving being in the kitchen. When I wasn't drawing I was making a mess with my Mom's Kitchen Aid (thanks Mom!). I was always experimenting somehow, and it's still true till present day. I still love making messes, and being in the kitchen. So over this past weekend I tried making Macarons. (Keyword: tried.)

Above is a photo of me looking all hopeful before beginning the process.

I found a recipe out of this book, from my favorite The Macaron Cafe. (Btw, check out my two toned Mani!)

Here is the Recipe: 

• 2 3/4 Almond Flour
• 2 3/4 Powdered Sugar
• 8 Egg whites (room temp)
• Pinch of salt
• 3/4 cup granulated sugar
• 5 - 7 drops of food coloring

• Preheat your oven to 300 degrees.
• Prepare your wet ingredient mixture. Separate your 8 egg whites in a bowl. Add a pinch of salt.
• Prepare your dry ingredient mixture. Blend together your almond flour, and powdered sugar. Using a sifter or food processor, make sure there are absolutely no lumps in the mixture. 

1. Watch your egg whites carefully on a slow speed until they become fluffy.
2.  Begin to slowly pour your granulated sugar on medium speed.
3.  Put your mixer on high speed until your egg whites are a very fluffy, and add food coloring of your choice. 
4.  Stop your mixer and check to make sure you egg whites are forming stiff peaks. 
5. Fold your egg whites into your dry ingredients very carefully until your mixture is fully mixed, smooth, and running. (no lumps!)

You can use self made pastry bags, or buy plastic ones at your local baking goods store. Making them is very simple (and cheaper) so I always go with that option. Fill your pastry bag about half way, and begin piping about 1" circles 1" apart on your cookie trays. (Use a size 8 piping tip) Your trays MUST be lined with parchment paper! 

Bake at 300 degrees for 14 minutes. Let them set until completely cool before filling is added. 

I chose to make a simple Chocolate Ganache filling.

• 2 Cups semi sweet chocolate pieces
• 1/2 cup of boiling heavy cream
• Whisk until all lumps are removed. Done!

OK so all of that work, and my final product didn't turn out so pretty. However, they did taste great! I did some asking around to find out why my shells cracked and here is the solution. 

1. Let your batter sit for 15 minutes before putting in the oven. 
2. Tap your tray on the counter a few times before putting in the oven. To ensure all the air is out of the shells. 
3. Touch the tops of your piped shells before putting them in the oven, they should be hard to touch. Not sticky!
4. Rotate your trays in the oven. 

I will be attempting this recipe again next weekend, hopefully it works out a little better. Stay tuned for Macaron updates!