If I were in charge of the evaluation of this look I would give it without a doubt the highest mark, or even more! There is an air of revolution in fashion world since Mary Katrantzou appeared on the scene. Her dresses aren’t simple dresses, but worlds in miniature to be worn. Her prints are trompe-l’oeil that deceive the eye: it’s really as if we lived inside every scene that she represents on dresses and skirts. In her collections we often see the interior of the decaying buildings of Helmut Newton and Guy Bourdin: tables, impressive living rooms, armchairs and sofas, and windows overlooking beautiful courtyards. It seems that we get into a vortex because of the dynamic colors and patterns selected by the designer. For this outfit the designer has decided to reproduce the precise geometry of the nature on canvas, designing a pantsuit which is perfectly divided into color as the flowers in the fields. All the outfits by this Greek designer are valuable and infuse a joy of living. You can reproduce such an explosion of life in the kitchen by using fluorescent colors. I know you’re a little mistrustful, but to try them once does not cost that much and you will see how stunning they are. You could make these macarons when you have guests and you’d make a good impression on them (together with some champagne, I’m sure it will be a true success). Make sure you try to make them once before, without turning your guests into first tasters. They are so spectacular that everyone will be amazed. If you already are a Taster, remember that a few weeks ago I published a recipe for macarons in the “classic” version, but now it is time to dare. Indeed, if Mary Katrantzou is so successful is only because, in addition to talent, she has always been really brave. So what are you waiting for? Try to make these little masterpieces with your hands!
We already know this recipe, is that of Chloé fast macarons. The procedure is still the same, you just need some more information about food coloring. As you know there are many different colors and, if you use them properly, you can make amazing macarons! I used the same colors that Mary Katrantzou used for her fashion show. To sum up:
For 16 fast macarons. 110g (4 oz) peeled almonds, 125g (4.5 oz) powdered sugar, 2 egg whites, 1 teaspoon superfine sugar. Food coloring to your liking (one teaspoon is enough).
For the filling and the coloring, in this order: strawberry macaron (red coloring), raspberry macaron (raspberry pink coloring), lemon macaron (yellow lemon color), orange macaron (orange coloring), currant macaron (blue coloring).
Preheat the oven to 180°C/350F. Grind the almonds with the powdered sugar until very fine. Whip the egg whites and add the food coloring that you prefer . Add the superfine sugar and whisk well. Add the almond mixture. Shape the macarons with 2 tablespoons mixture (or just buy a kit like this of Lekue) onto a baking sheet lined with baking parchment and bake for 8-10 minutes or until crispy outside. Remove from oven and let cool on the baking sheet. Once cooled, match the cookies together by size and fill in the middle with a generous spoonful of filling*. Refrigerate for an hour and then enjoy them!
*For the strawberry, raspberry and currant filling the procedure is the same. 150g (5.2 oz) strawberries or 150g (5.2 oz) raspberries or 150g (5.2 oz) currants, 100g (3.5 oz) milk chocolate, 15g (0.5 oz) superfine sugar.
Wash and clean the strawberries (raspberries or currants) and mix with the sugar. Put the mixture in a saucepan and cook over medium heat for a few minutes. Break the chocolate and set aside in a bowl. Remove the mixture from heat and pour over the chocolate, filtering it through a sieve. Stir until the chocolate is melted. Transfer the mixture into a clean bowl and refrigerate for at least 1 hour.
*For the lemon or orange filling the procedure is the same. 60g (2 oz) butter, 2 eggs (yolks), 1 organic lemon or 1 organic orange, 60g (2 oz) superfine sugar.
Grate the lemon (or orange) peel and squeeze the lemon (or orange) juice. In a bowl, put the egg yolks and sugar. Whisk vigorously. Now put the mixture in a saucepan and add the lemon (or orange) peel and the lemon (or orange) juice. Bring to a boil over low heat and cook for about 3 minutes (until the mixture is blended). Remove from heat and add the butter, stirring until it’s dissolved. Pour the cream into a bowl and leave in refrigerator for 1 hour. You are then ready to fill your macarons.
Photo Food: Taste of Runway. Photo fashion show: Yannis Vlamos / GoRunway.com image courtesy of style.com. Model: Tina Vershaguri.