Who does not love a Macaron? These chewy, delicious French cookies are truly a sweet treat. Filled with almonds, sugar, egg whites and a creamy ganache. They can be made into a variety of flavors, chocolate, vanilla, almond, pear mousse; the list goes on and on. We had so much fun with our Do It Yourself Meringue featuring the culinary skills of Caitlin Knoop that we just had to get together for another amazing treat! All of the beautiful table decor you see was provided by our very own Hand-Picked Boutique Rental Company – Casa de Perrin. Caitlin and Diana were both amazing to work with.

Steal worthy idea: Make macarons for your wedding guests. Place a few in a cellophane bag wrapped with a bow and a personalized message and voila you have a handmade budget friendly wedding favor. Read on to find out how to make Macarons as well as all their heavenly fillings.

How To Make Almond Macarons

Yields 30 sandwich cookies
1 ¾ cups plus 2 Tbs. Powdered Sugar
1 ¼ cup plus 2 Tbs. almond flour
4 large egg whites, at room temperature
¼ cup granulated sugar

Prepare the Batter:
It is very important to have all your ingredients in place ( literally, put in place the preparation and assembly of ingredients, utensils, pans, plates or serving pieces needed for a particular dish) ready before beginning to make the macarons. First, line 3 flat baking sheets with parchment paper and set aside. Second, using a medium-mesh sieve, sift the powdered sugar and almond flour into a large bowl and set aside. Third, in a clean stand mixer using the whisk attachment, whip the egg whites on medium speed until foamy, very soft peaks about 1 to 2 minutes. Add 1 tablespoon of the granulated sugar and continue to whip for another 30 to 45 seconds. Repeat this 3 more times. If adding food coloring do it now and whip until you achieve stiff and glossy peaks. Fourth, with a large rubber spatula, fold in half of the powdered sugar and almond flour mixture to the egg whites. Once it is thoroughly incorporated, fold in the remaining mixture until just combined. Be careful not to over mix. Fifth, using a piping bag fitted with a ½ -to ¾ inch round tip pipe the batter onto the prepared sheet pans in rounds about 1 inch in diameter and ¼ to ½ inch thick, about 1 ½ inches apart. Once all of the macarons have been piped rap the sheet pans against the counter a few times to flatten the rounds and pop any air bubbles. Now, allow the macarons to rest until they are no longer tacky to the touch, about 20 to 30 minutes. Heat the oven to 325 F and position racks in the top and bottom thirds of the oven.

When the macarons are ready to bake place them in the oven and reduce the temperature to 300F. Bake for 8 minutes and then rotate and swap the sheets positions. Continue to bake until cookies are very pale golden, about 15 to 20 minutes total, allow to cool. Meanwhile, bake the third sheet bringing the temperature back up to 325 F and following the same procedures as before.

Once the macarons have cooled completely fill with what ever your heart desires! I used cranberry, apple butter, pear mousse, vanilla butter cream and pumpkin cream to make these dainty little sandwich cookies.  These are best eaten the day they are made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.

How To Make Pumpkin Cream

Yields 1 pint, enough for 40 small Macarons
3 egg whites
Pinch cream of tartar
1 cup granulated sugar
¼ teaspoon fine sea salt
2 ½ sticks cold unsalted butter, cut into 1-inch cubes
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves

Method:
Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.
Bring the sugar and ¼ cup water to a boil in a small saucepan over medium- high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook until the mixture reaches 238F (soft ball stage).

While the syrup is cooking, whisk the egg whites at medium speed until they form soft peaks, about 2 minutes. Once the syrup reaches 238F, in a steady stream gradually pour the syrup down the side of bowl, resting the edge of the pan on the edge of the mixer so that the syrup does not hit the whisk attachment and splatter. This process should take about 15 seconds. Whisk the meringue until stiff peaks form and the bowl cools down, about 8 minutes.

Now, add the salt and butter and whisk on high speed until the meringue emulsifies and becomes completely smooth and fluffy, about 8 minutes. Add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves while the mixer is still running and whisk until the butter cream returns to a smooth and fluffy state. It can be kept covered and refrigerated for up to 3 days.

How To Make Apple Butter
1 lb 4 oz Granny Smith apples
2 oz. unsalted butter
6 oz granulated sugar
½ teaspoon salt
4 cinnamon sticks
1 ½ vanilla bean, split and scraped

Method:
Coarsely chop the apples into about 8 pieces each place all of the pieces, as well as the seeds, stems, and cores, in a medium saucepot. Dice the butter and add it to the apples. Place the remaining apple butter ingredients in the pot.
Bring the mixture to a boil over high heat, and then turn the heat down to medium low. If the apples begin to scorch, turn the heat down to low, stirring the pot every few minutes to prevent scorching.
Cook until the apples have cooked through and turned brown, about 3 hours. The mixture will look almost like a paste, and there will be no discernable pieces of apple. Remove the vanilla pods.
While the apple butter is still warm, pass it through a ricer. Let the mixture cool to room temperature covered with plastic wrap. Once cool, transfer to an airtight container and refrigerate. It will keep for up to 3 weeks in the refrigerator.

How To Make Pear Mousse
Yields 1 pint, enough for 40 small sandwiched macarons
6 very ripe medium pears, peeled and cored
2 teaspoons freshly squeezed lemon juice
4 eggs
4 egg yolks
2 cups granulated sugar
1 Tablespoon Grand Marnier
1 ½ sticks unsalted butter, softened
½ cup heavy whipping cream
¼ teaspoon almond extract
Method:

Place the pears and lemon juice in a food processor and puree until smooth.
Bring the eggs, yolks, sugar, and pear puree to a boil in a medium saucepan over medium heat, whisking constantly, about 8 minutes. Once it begins to boil, whisk vigorously for about 1 minute on the heat.

Remove from the heat, and add the Grand Marnier, and strain through a fine mesh sieve. Allow the mixture to cool until lukewarm, then pour it back into the food processor, add the butter, and process the mixture until it is smooth and emulsified, about 1 minute. Pour it into a container and let it cool to room temperature, then cover and refrigerate it overnight, until thickened and has a mousse like consistency.

Place the whipping cream in the bowl of an electric mixer fitted with a whisk attachment, on high-speed whip until stiff peaks form. Add the almond extract. Fold the whipped cream gently into the pear mousse mixture.

Featuring the table decor of Casa de Perrin and the culinary skills of Caitlin Knoop

Colleen Claypool and Nellie Chan took the garden wedding to a whole new level in this inspiration shoot. Using only local and sustainable materials to create an earthy organic delight. Photographed by Leif Brandt at new rustic event venue in San Diego County, The Barn at The Flower Field. To see more of this culinary delight be sure to view the entire gallery.

To encourage interaction in the reception, the favor table concept features seamed burlap sleeves with custom tags all ready for the guest’s choice of produce, with the lemonade muddling station showcasing fresh herbs and berries that can be uniquely mixed to create a personalized drink for each guest.

Photographer: Leif Brandt

Do It Yourself, or DIY, wedding projects allow you to create your own personalized favors and touches that can be applied in any way you can imagine on your special day, for a shower, a party or whenever. All you need are some basic items and a little creativity. When we were sent this Kenmore Elite Mixer to test out, we thought this was the perfect project for it!

This yummy Do It Yourself Meringue is made from a mixture of beaten egg whites and sugar and baked until crisp. Naturally fat free minus the frosting and, of course incredibly tasty. A splendid choice for a bridal shower for any special occasion. See more clever do-it-yourself wedding projects here.

Berry Meringue with Almond Vanilla Whipped Cream  {Serve 8-10}

Meringue Ingredients
6 large egg whites
1 cup plus 5 tablespoons sugar, granulated
A pinch of salt

Almond Vanilla Whipped Cream Ingredients
1 2/3 cups heavy cream
2 Tablespoons sugar, granulated
1-teaspoon vanilla extract
1 teaspoon almond extract

½ cup raspberries
½ cup blackberries
Mint leaves

1. Preheat the oven to 300F. Line a baking sheet with parchment paper. Place egg whites into the bowl of a Kenmore Elite Mixer. Using the whisk attachment, whisk on medium speed until egg whites form firm soft peaks.

2. Continue mixing at medium speed gradually adding the sugar and salt. Increase the speed to the highest setting and whisk 7 to 8 minutes until the meringue is glossy and white. Test the meringue by rubbing the mixture between your thumb and index finger. The sugar and salt should be dissolved, if not, continue to mix. Be careful not to over mix, otherwise it will collapse.

Spoon the mixture onto the prepared baking sheet. You can form it into a circle, rectangle or make several small ones. Using the back of the spoon dab the meringue so that you get gentle wisps. Bake for about an hour or until the meringue is crisp on the outside and chewy and slightly gooey in the middle. Allow meringue to cool completely before adding the whipped cream.

How To Make The Whipped Cream
Place the cold cream into the bowl of a Kenmore Elite Mixer using the whisk attachment, whisk on medium high speed. Gradually add the sugar. Next add both vanilla and almond extract, continue to whisk until soft peaks form.

We had so much fun creating this meringue at the West Coast WC Headquarters! Caitlin Knoop, Krista Jon of Archive Vintage Rentals, and Diana Marie were all on hand to help with this fun project! If you have never had Meringue, we highly recommend it. It’s AMAZING. Crisp on the outside and the texture of the inside is indescribable … I don’t even have words. I think a tear spontaneously came to my eye upon the first bite.

Vintage Rentals: Archive Vintage Rentals
Photos: Diana Marie and Amy of Wedding Chicks
Styling: Krista Jon of Archive Vintage Rentals

Featuring the culinary skills of Caitlin Knoop

Imagine if your good friend volunteered to play Willy Wonka for your wedding. That is exactly what happened to Rachel and Mark. We just had to share what Sandra Denneler created for these two love birds. A lemon lime feast for the eyes and the taste buds. There are so many more photos to see in the full gallery.

Rachel likes sweet things. But Mark, is more of a salty guy. So Sandra had a mixed ensemble of all things sweet & salty – in various shades of greens and yellows. Sandra shares more of how to create the perfect candy table below.

When creating a dessert table, remember to make it a feast for the eyes, as well as the lips. Carefully consider the color of the food, the table, and your containers. Display things at varied heights and make them easy for people to grab and eat. Try to use an assortment of containers – vases, buckets, boxes, wine glasses, bowls, and plates from home will work just great. Personalize the table with photos, memorabilia, words, letters, paper accents, etc. And remember, not everyone likes sweet treats. It’s always good to mix in some salty selections too. Be sure to see more of this amazing set up in the full gallery.

Desert Table: Sandra Denneler
Photographer: Lemon Lime Photography

Do It Yourself, or DIY, wedding projects allow you to create your own personalized favors and touches that can be applied in any way you can imagine on your special day, for a shower, a party or whenever. All you need are some basic items and a little creativity.

Want to wow guests at your wedding? End the night on a sweet note that they won’t forget with a Do It Yourself Candy Buffet. From colorful decorations to tantalizing treats, here’s how to pull together a buffet that looks as delicious as it tastes. Watch the video now to see how easily it all comes together. See more of our fabulous Do It Yourself projects here.

Our thanks to the folks at YumSugar for the great ideas.

The Hudson Cakery shared with us her lovely desert table! This was set up for a friend’s bridal shower who just so happened to use our Free Bunting Download. They had spiked lemonade served in mason jars with pink striped straws, homemade marshmallows, mini berry cupcakes, and two cakes with a lemon theme throughout. Super cute outdoor bridal party inspiration for you.

Cake/Desserts: The Hudson Cakery

Photographer: Tanialee Gonzales

The possibility for a fruit inspired wedding are endless. From the invite to the favors to the decor you can pretty much go wild. Thanks to Little Green Chair Studio we have some Free Fruity Table Numbers for you. A cheeky way to direct guests to their table.

If you look closely at the top we also have a Free Menu Download for you as well.

Download the menu cards HERE.
This download is laid out 8.5—11 inches and is meant to be cut in half to create a 2  8.5—5.5 menus per page.
If you do not have photo editing software, print out the download as-is.
Next, compose your text in a word processing program leaving a little room at the top so you don’t print over the Menu Banner graphic.
Put the paper back through the printer and print out your text.

Above is a bit of fruity inspiration for you. From Green Wedding Shoes, Design Sponge, Martha Stewart and White on Rice

2010 has been a great year! Just hold on to your seats because we have even bigger plans for 2011! Prepare for some serious eye candy, new downloads and the most creative and easy wedding do-it-yourself projects around town. Thank you for hanging out with us and we look forward to having a whooping 2011 with you. Kiss kiss hug hug!

PS- amy whipped a quick batch of beignets and mini milk shakes as a treat for you via a Martha Stewart recipe. Click here see the entire recipe.

Christmas is almost here so Christina Diane & Staci Bajuniemi collaborated together in order to showcase some lovely holiday decor and tasty treats for you. This charming set up can either be used for the holidays or a winter wedding.

Customized name tags add a twist of holiday cheer with names on ornaments. They took various magazines and cut individual letters from words and used decoupage to apply the lettering to the ornaments. Click here to learn how to make them.

They even have a signature cocktail, the White Chocolate Peppermint Martini. It’s fun and easy to make and pairs well with the peppermint bark. They both are not only easy, but so delicious. Our quick and easy DIY projects can definitely add a little pop to your celebration! Click here to learn how to make these holiday recipes and see the entire gallery.

Photographer: Christina Diane
Event Design: Staci Bajuniemi

In honor of the abundance of pumpkins around Victoria Hudgins of City Cradle Design shared with us how to make a Pumpkin Mojito. Perfect for a bridal shower or even a fall signature wedding cocktail. Stocked with fresh pureed pumpkin placed inside a hallowed out pumpkin, fresh mint, brown sugar and limes. How delicious does that sound?

On a side note, if you love the bunting that is included you can visit Cradle Design to learn how to do this $2 and 2o minute bunting.

Cradle Design printed out and pinned the recipe cards onto a lace covered frame and set out along with the ingredients. Having a make your own bar is an easy way to set up drinks for a party or wedding. It allows for minimal hostessing work & allows guests to be involved in the process which can be great fun. To download the Card Click Here!

Event Styling: Victoria Hudgins of City Cradle Design
Photography: Carly Taylor