Hot Hacks

WINNER ANNOUNCED: Lipstick Challenge with #SolennCooking (+ a Giveaway!)

3 months ago by Solenn

The winners of this giveaway will be revealed at the end of the entry!

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I remember when I was growing up, my family and I would spend a lot of our summers in France. Bastille Day or French Independence Day happens during the summer in Europe so of course, there’s a lot of celebrating happening, a lot of fireworks, a lot of wine, and a looot of food. Bread, cheese, charcuterie, crepes, macarons, you name it and we’d have it lol.

As much as I like to cook and bake, if you’ve been following this blog, you know that ALL my recipes are super easy. I realized that most of the classic French dishes take some time to do and that’s why I never try them out, but then I also wanted to work on a challenge just for you guys. So here’s what I’m gonna do: I will attempt (attempt lang, I’m sure real bakers will be like “what’s going on??” with my baking style haha) to bake French macarons and I’m gonna test out some macaron-inspired lipsticks while I do it.

So the macarons I’m making are the meringue ones that come in different colors and flavors (not the coconut macaroons although I can try to make those also someday). The lipsticks I’m testing are the new Les Macaron Lipsticks from L’Oréal Paris. Just to give you guys an idea, the collection comes in 7 matte shades. They’re macaron-scented and I was also told that they’re long-lasting, crack-proof, food-proof, and transfer-proof. And we’ll find out in the video below if they really are.

In the meantime, if you guys want to get my macaron recipe, I’ll be sharing it here. Scroll down for my lipstick giveaway and to find out how you can get a discount on your lipstick!

French Macarons by #SolennCooking

WHAT YOU NEED:

For the macaron shell

Tant pour tant (or the macaron base):

– 150 grams almond flour

– 150 grams powdered sugar

– 55 grams egg whites

Meringue:

– 55 grams egg whites

– 15 grams sugar

Sugar syrup:

– 150 grams sugar

– 50 grams water

Others:

– Food coloring

– Piping bags with nozzles

– Macaron baking sheet

For the calamansi filling

– 57 grams egg (or 1 egg)

– 60 grams sugar

– 2 grams calamansi zest

– 40 grams calamansi juice

– 90 grams butter, softened

– 25 grams almond powder

For the chocolate filling

– 70 grams butter, softened

– 200 grams dark chocolate

– 200 grams cream

HOW TO MAKE IT:

For the macaron meringue

1. Mix the ingredients for the tant pour tant in a bowl.

2. Prepare your sugar syrup. Put the sugar and water in a deep pan. Boil until it reaches 110 degrees Celsius. You need a kitchen thermometer for this.

3. While you wait for your sugar syrup to reach the required temperature, prepare your meringue. In the bowl of your stand-up mixer, put the egg whites.

4. Once your sugar syrup reaches 110 degrees Celsius, start whisking the egg whites on medium speed using your mixer’s whisk attachment. Slowly add the 15 grams of sugar.

5. Once your sugar syrup reaches 116 degrees Celsius, slowly pour it into your meringue mixture. Beat on high speed until reaches hard peak consistency.

6. Switch to the paddle attachment and add your tant pour tant. Mix in high speed for 10 seconds, then mix in low speed until you get a smooth consistency. This is your mix for your meringue.

7. Separate your meringue mix into different bowls so you can add the food coloring of your choice per bowl.

8. Put your different-colored meringue mix in piping bags. Pipe it into your macaron baking sheet, carefully following the macaron shape.

9. Let the macaron shells dry on the baking sheet for 30 minutes up to an hour.

10. Bake in the oven for 11 minutes at a temperature of 150 degrees Celsius or 300 F.

10. Cool before adding the filling.

For the calamansi filling

1. In a heat-proof glass bowl, put the egg, sugar, calamansi zest, and calamansi juisce.

2. Bring water to a boil in large saucepan. Place the bowl on top and mix until calamansi mixture is cooked.

3. Take the bowl off the heat and in mix in the butter and almond powder. Let it cool in the fridge for at least an hour.

For the chocolate filling

1. Melt the chocolate and cream in a deep pan in low heat. Once mixture has melted off, add the butter, then cool in the fridge for at least an hour.

Finish off!

1. Put the calamansi and chocolate filling in separate piping bags.

2. Carefully pipe the macaron meringue shells with the filling. Use two macaron shells (with filling in between) to create one macaron. Et voilà!

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If you guys want your own set of the Les Macaron Lipsticks from L’Oréal Paris with all the 7 shades, I wanna share one set each with THREE of you!

If you want to join this #SosGiveaway, it’s super simple. Just comment on my vlog on YouTube what you like about the L’Oréal Les Macaron collection or what your favorite shade is. Use the hashtag #LOrealLesMacaron and L’Oréal will choose the winners! (P.S. This giveaway is closed to residents in the Philippines only.)

And if you guys want to purchase your own Les Macaron Lipstick, it’s available for P399 each in Lazada starting August 19. You can use my voucher code LOREALSOLENN to get P100 off for every P799 makeup purachase! You can also get it for P399 each in L’Oréal Paris makeup counters inside Watsons, SM, Robinsons, and Landmark nationwide starting August 20.

Don’t forget to watch my vid below and let me know what you think 🙂

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Congratulations to the three winners that L’Oréal Paris chose to win ONE SET each of the Les Macaron Lipsticks: ME Cruz, Alizarin Paredes, and Patricia Louise Membela. L’Oréal will contact you directly to send your prizes 🙂 Thanks to everyone who joined!

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