hey ya'll! we want to wish you the warmest and bubbliest of holidays this year. it has indeed been an amazing whirlwind this past few months! we've gotten our hands on some gorgeous garments, hung out with the coolest models, been graced by amazingly talented photographers and make-up artists, and have clinked glasses with the amazing and supportive men in our lives.
and cheersies to you! we are so so excited about the fact that we are gaining readership and growing our club revolver member base here, on twitter, and on our etsy style shop!
this year we'll be curling up with our families in the greater DC/VA area, and in china! we thought we'd leave you with a little somethin' somethin' as we lead up into the thick of the holiday and vacation season. . . kylee's fave recipe for
F R E N C H M A C A R O O N S!! (via martha stewart)
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French Almond Macaroons
makes abt 30 sandwich cookies
INGREDIENTS
Swiss Meringue Buttercream
- 4 large egg whites
- 3 sticks (1-1/2cups) unsalted butter, room temp, cut into tablespoons
- 1 -1/4 cups sugar
- 1 teaspoon pure vanilla extract
- 1-3/4 cup confectioner
- 1/4 teaspoon pure vanilla extract
- all-purpose flour, for dipping
- 1-1/2 (4 oz) sliced almonds, finely ground, or almond flour
- 3 large eggs
- pinch of salt
- 1/4 cup granulated sugar
- 1/2 recipe Swiss Meringue Buttercream (increase vanilla to 2-1/2 teaspoons)
- Preheat oven 300 degrees F.
- Sift confectioners' sugar into bowl.
- Whisk in ground almonds; set aside.
- Line two baking sheets with parchment paper or nonstick baking mats, and mark circles using a 1-1/2-inch cookie cutter dipped in flour.
- In bowl of an electric mixer fitted with whisk attachment, beat egg whites on medium speed until foamy; add salt.
- Gradually add granulated sugar 1 tsp at a time, until whites reach medium-soft peaks. Transfer to large bowl.
- Sprinkle half of sugar-almond mixture over egg-white mixture. Using large rubber spatula, fold until just incorporated.
- Add 1/4 tsp vanilla and remaining sugar-almond mixture, folding until just incorporated.
- Firmly tap bottom of bowl on counter or work surface to eliminate air pockets.
- Transfer mixture to large pastry bag fitted with 1/2-inch plain tip. Pipe mixture into marked circles on prepared baking sheet.
- Bake, rotating sheets halfway through, until macaroons feel slightly firm to touch and can be gently lifted off parchment (bottoms will be dry), 20-25 mins.
- Let cool on baking sheets for 5 mins, then transfer parchment and macaroons to a wire rack to cool completely.
- Using small offset spatula, carefully remove macaroons from parchment.
- Spread 2 tsps buttercream on flat sides of the half macaroons; sandwich with the other halves, keeping flat sides down.
- Refridgerate until firm, about 20 mins, before serving.
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be sure to check back here for upcoming photographer and model features -- we have been blesssed with many many many gifted, talented, and generous people -- and we want to share them with CRV members.
wishing you merry merry blessings and dozens of glasses of wine,
Club Revolver Vintage
