{post aus meiner küche // very berry}

remember the last time i participated in post aus meiner küche {mail from my kitchen}? yes, i gave macarons a go… and i loved them {as did my counterpart} and i loved what the postman brought me… so here we go again. ring in round no. 2. the theme is very berry. perfect for this season, don’t you think?

there were too many ideas in this little head of mine… and i couldn’t decide which one to make so i made all three but since the lovely ladies of rosa & limone are 2 i guess that’s okay. have a look at their site: totally sweet!

the main thing and the actual idea was to make lollipops. the first time i saw the recipe on martha stewart i knew i HAD to make them. but forget this as soon as you read this. it was a disaster. the first batch {the martha recipe} turned out ok, but those lollipops broke when i tried to get them out of the molds. so then i tried another recipe, well, that’s when disaster stroke… i burned the mixture, ruined a pot and burned myself as well.

but since i try to be positive, my new life motto, i made those other 2 things i had in mind. here they are. hope you like them tanja & daniela…

the syrup is a recipe by amazing paul lowe of sweet paul and the sweet macaroons are adapted from one of my fave food blogs smitten kitchen.

the blueberry & lime sirup – the ingredients
makes about 750ml {but this is pure guesswork}

• 560 g fresh blueberries
• 240 ml water
• 225 g sugar
• 2 tbsp lime juice

the how to…
1. place blueberries and water in a pot and bring to a boil.
2. let mixture simmer for 15 minutes. let cool slightly.
3. pour into a fine mesh sieve and let drain over a large bowl.
4. stir so that you will get all the juice from the berries. get rid of the pulp.
5. put drained juice, sugar and lime juice in a pot, stir and bring to a boil.
6. let mixture simmer for 5 minutes.
7. place in a bottle and let cool.
8. serve with soda and ice or other things nice.
keeps for ca. 1 week when chilled.

the macaroons – the ingredients
makes approx. 50

• 400 g sweetened, flaked coconut
• 130 g granulated sugar
• 3 large egg whites
• 1/4 tsp table salt*
• 1/2 tsp almond extract
• 90 g fresh raspberries
• 80 g fresh red currants

the how to…
1. preheat oven to 160°C. line 2 baking sheets with parchment paper.
2. blend the coconut in a food processor for a minute. add sugar & blend another minute.
3. add egg whites, salt and almond extract and blend for another minute.
4. now add raspberries and red currants and pulse machine on and off in short intervals until they are largely, but not completely, broken down.
5. when you open the machine, you’ll see some parts of the batter that are still fully white while others are fully pink. try to not stirring them together.
6. scoop a little of the pink and the white batter together and place them on the tray {they don’t spread to much, so you can put them fairly close together}
7. bake cookies for 25 to 30 minutes, until they look a little toasted on top. let them rest on the tray for 10 minutes after baking. they’ll firm up as they cool.

enjoy, xo.

* yeah… what can i say? i forgot the salt…

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