I wanted to try Macaroom ages ago and finally had the chance!
They are only open at Saturdays so plan in advance! For more information you can check their German website.
Macaroom is said to produce the best macarons in Vienna and after trying their wide flavour-pallet, I can agree!
The texture of the macarons are lovely and crunchy on the outside while being moist and flavourful on the inside.
They are uniform in size and baked with expertise.
The flavours I went with were: pistachio, lemon poppy seed, mojito, chestnut, chocolate orange, raspberry and vanilla.
My favourites were the pistachio, lemon poppy seed and chocolate orange.
I was really surprised by the strong alcohol taste of the mojito macaron and like it more subtle, but again great flavours!The raspberry and vanilla flavour were a bit too artificial for my taste but I really liked the others!
Do you like macarons? The Mister is not too fond of macarons so I can have them all for myself ;)
Another dessert I love to order whenever I see it available somewhere is mille-feuille.
Unmistakably French it means “a thousand leaves”.
The pastry is very buttery and flaky, in combination with the vanilla cream just heavenly.
Just the vanilla cream on top was too heavy with a strong buttery taste, but it did not distract from the deliciousness that much.
I just saw the mille-feuille recently at Ströck Feierabend but I hope it will be taken into the standard product line. It is too yummy otherwise! :)
One of my favourite desserts is Pavlova. Sweet baiser that is topped with a vanilla cream and fresh fruit.
I actually just took a very basic meringue recipe and added a tablespoon of matcha and tried out the vanilla sauce I bought at the supermarket, which was made by Johanna Maier. She is a very famous Austrian chef and owns the award-winning restaurant Hubertus.
She is very active with the supermarket Spar and even writes recipes for the Spar magazine. Mostly they are a bit too fussy for my taste, I prefer simple recipes at home and gladly pay more in a restaurant than to have to clean up all the mess ;)
I had some leftovers of the matcha Pavolva I made and turned it into a revamped Eton Mess.
The matcha is not very strong but noticeable and I love the combination of vanilla with raspberries.
Generally I prefer raspberries to strawberries :)
On a side note, I love fresh cut flowers in the house and the tulips help to make spring arrive even though it is mostly rainy at the moment.
What is your favourite dessert? :)
Apple crumble is one of my favourite comfort foods. It is sweet, fruity, crunchy and amazing with a scoop of ice-cream.
The picture is not the best since I was in a hurry to serve it to my friends, since a crumble should be served after it has been straight out of the oven but I guess that most people know how a crumble looks like.
I liked his recipe for the most part but thought that the crumble would have been better with less lemon juice.
The addition of cranberries is great since I don’t like raisins but you can of course swap those out if you want to!
Apple Crumble from Gordon Ramsay – Ultimate Cookery Course (makes 4 Portions)
- 6tbsp caster sugar
- Pinch of ground cinnamon
- 1 Vanilla pod, seeds scraped out
- 6 apples, cored and not peeled (3 grated – 3 cut into chunks)
- 3 tbsp dried cranberries
- Zest of 1 lemon, juice of 1/2
For the crumble topping
- 100g plain flour
- 2 tbsp demerara sugar
- 50g butter, chilled and cubed
- pinch of cinnamon
- 4 tbsp nutty granola or müsli
Preheat the oven to 200°C.
The heat a small baking dish, to caramelize the sugar. After caramelizing, add the cinnamon, vanilla seeds and grated apples, cook for 1-2min.
Add the apple chunks, cranberries lemon zest and juice for about an extra minute. Remove from heat and set aside. Now it is topping time!
Rub the flour, sugar, butter and cinnamon together until the mixture comes together and resemble breadcrumbs. Add the granola/müsli or whatever you like and mix until fully incorporated. Scatter the crumble topping over the fruit and heat the dish again on the stove until the apple mixture is bubbling from underneath. Transfer to the heated oven and bake for 12-14min, when the topping has turned golden brown. Serve with a big scoop of ice-cream and enjoy!
You can watch him do this recipe on youtube to help you with the recipe :)
I bought my vanilla pod at Babettes, one of my favourite shops in Vienna. They sell cookbooks and even offer a lunch menu and lots of spices. Can you recommend me some other places for good vanilla pods? I am in a baking mood and would like to test different vanilla pods.
Have you heard of the magic custard cake?
You make one dough and in the oven that one mass magically transforms into two different layers. On top is a yummy cake layer and at the bottom a pudding like texture.
I wanted to try this cake out for ages and since my sister came over for a tea afternoon I thought it was time to take on the challenge and see for myself!
I got the Magic Matcha Custard Cake from Raspberri Cupcakes so please check out her wonderful recipe on her website. Maybe I’ll try out a chocolate version next time but I really loved the matcha flavour with a similar mochi texture of a pudding.
Making the dough was not really hard, it does take some time and lots of washing up later though but all is worth it! ;)
Forgot to take pictures of the tea put we had white oolong with rose and lychee flavour from Haas&Haas!
Nothing better than strolling around the city and tanking up on energy with some cakes. Sadly our favourite go-to place, namely Brass monkey (cupcakes!!), is closed for vacation. Tart’a Tata had to substitute and we weren’t disappointed.
They have an open view kitchen and the huge tarts cooling off at the window are the perfect advertisement.
I went with this lovely brownie fraised 3,9€ and the Mister had the chocolate cake version of mine for 3,8€.
They also had huge macarons! Maybe next time.
Both tasted great, I loved his cake more though. It was still warm, out of the oven and was gooey chocolatey but not too heavy, with a nice crunch from the base.
So do try out their tarts if you have the chance or let me know if you have any favourites from Tart’a Tata :)
Eisgreissler is a great ice-cream shop which specialises on regional and seasonal ice-cream made with biological Austrian milk and no additives/preservatives whatsoever. Even the soy milk ice-cream is made from Austrian produced soy which impressed me. When Eisgreissler opened in 2011 nobody would have thought how huge their success will be, since at Schwedenplatz there is a great number of ice-cream shops. Every time I would walk by their shop at Rotenturmstraße 14 there is a huuuuge line. They even hired securities in summer to help people queue properly. crazy!
I am glad they opened a second location in Vienna at Neubaugasse since I am not really fond of queuing. So when I strolled by on Sunday and saw an empty shop I knew I was up for some ice-cream!
I love their interior, especially the combination of white and blue.
I chose pumpkin seed and butter cookie ice-cream. So delicious and perfect for the hot weather!
They have lots of very interesting combinations some of them lass tasty than others (thinking of the wild garlic ice-cream here) but I do love their goat cheese ice-cream.
It tastes more like goats milk and paired with something fresh and fruity like elderberries or pear ice-cream is the perfect combination.
I love gingerbread! It is the perfect sweet weapon against cold, windy, rainy/snowy days!
When it comes to gingerbread there should be no skimping on the honey and this brand is my favourite because their gingerbread always contains at least 50% honey. This makes them also more expensive compared to the supermarket brands but for the quality and this amount of liquid gold, it is a good deal, let me tell you!
They recently opened a shop at Stephansplatz which you should check out, the shop looks super cute!
They even found some old crest on the ceiling from the 17th century while renovating . How cool is that?!
They don’t just sell gingerbread though they also offer alcoholic beverages like wine, mead and liqueurs.
You can roam around their website and check out all their different gingerbread creations: http://www.lebkuchen-pirker.at/
When we had a little stroll around Karlsplatz my darling and me stumbled over this shop called “Grand Whisky”.
He is the whisky drinker not me, but I was intrigued by the chocolate they offered.
Drawn in from the beautiful design, we decided to try Willies Cacao- Sambirano 71 and Chocolat Bonnat – with almonds.
The chocolates had their price, Willies Cacao was 3,8€ and the Chocolat Bonnat was 5,8€.
I could persuade him to be my hand model for the day. Wohoo!
The chocolate Bonnet was very creamy and easily melts in the mouth (and on your fingers) but I missed the almond flavour a bit, some crunchiness from the almonds would have been nice. It was a good chocolate but the high price won’t let me buy it anytime soon again. Willies Cacao is still to be tested!
In case you want to check out the shop, here is a link to their website (only in german but hey google translate can help wonders ;)):
Photo Challenge: Pattern
I attended a family meeting so I could not take any pictures outside but I do like this pattern on the cake :)
A family get-together is always a great excuse to stuff oneself with delicious food!