French Macarons Basic Recipe


180C – 350 degrees – 160 Fan – Gas Mark 4


  • 71 grams sliced blanched  almonds
  • 53 grams granulated sugar
  • 117 grams icing sugar
  • 2 Large egg whites, room temp.
  • Jam or other filling


  1. Preheat oven to 180C with rack in lower 3rd. Place almonds in a food process until as fine as possible, about 1 mins. Add icing sugar process until combined, about 1 mins.
  2. Pass almond mixture through fine mash sieve. Transfer solids in sieve to food processor, grind & sift again, pressing down on clumps. Repeat until less than 2 tablespoon of solids remain in sieve.
  3. Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on Kitchen Aid) 2 mins. Increase speed to medium-high speed (6) and beat 2 mins. Then beat on high (8) 2 mins more.
  4. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Agh flavouring and food colouring, if desired, and beat on highest speed 30 seconds.
  5. Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  6. Rest a pastry bag fitted with 3/8 inch round tip inside a glass. Transfer batter to bag, secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets, line with parchment.
  7. With piping tip 1/2 inch above sheet, pipe batter into 3/4 inch round, then swirl tip off to one side. Repeat, spacing rounds 1inch part. Tap sheet firmly against counter 2 or 3 times to release air bubbles.
  8. Bake 1 sheet at a time, rotating halfway through until risen and just set, 13 mins. Let cool. Pipe or spread filling on flat sides of half of cookies, top with remaining half. Wrap in plastic and refrigerate.

Wakao desserts cafe


WAKAO ! is a desserts shop, they use all natural ingredients to make their ice- creams, desserts and cakes. They replace sugar with honey and use fresh green tea leaves to blend to make Matcha ice cream. The ice creams is full of flavour. Give them a 👍🏻 for the desserts and services. Thanks to Blacky!

Price : RM 11 – RM 16

Location : Beach Street, Penang, Malaysia

Classic Raisin Pancakes


Classic Raisins Pancakes 

(5-6 pancakes)


  • 100g Self-raising flour
  • half tsp baking powder
  • 1 egg
  • 200ml milk
  • knob butter
  • 75g raisin
  • sunflower oil / a little butter for cooking
  • icing sugar
  • 2 kiwi (skin peeled and sliced)


  1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in the raisins.
  2. Heat a teaspoon of oil/small knob of butter in a large non-stick pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make 3 or 4 pancakes at a time. Cook for about 3 mins over medium heat until small bubbles appear on the surfaces of each pancake, then turn and cook another 2-3 mins until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with sliced kiwi and sprinkle some icing sugar on top the pancakes.


10 Foods to Make You Feel Fantastic

  1. Blueberries – immune- boosting food, rich in anti-oxidant.
  2. Broccoli – guard against cancer & is rich in a wide range of anti-oxidant, vitamin C & E, folate & iron.
  3. Carrot – high in carotene, known to boost the immune system.
  4. Lettuce – stimulate liver & detoxifier.
  5. Beetroot – anti – cancer & anti – inflammatory.
  6. Brazil nuts – eat 2-3 halves a day combination of immune boosting nutrients, vitamins E, selenium & vitamins B.
  7. Grapefruit – anti – septic, wound healing and anti – bacterial.
  8. Garlic – strengthen the heart & blood, anti-bacterial, anti-fungal, anti-viral, help low blood pressure and cancer fighting potential.
  9. Cranberries – helping prevent & treat urinary tract infection cystitis in women, anti-fungal and anti-viral.
  10. Ginger – stimulates the immune system and circulation.

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The Cleansing duo set features Phelityl Pre-Cleansing Oil and the iconic Sea Mud Deep Cleansing Bar to cleanse, soften, and renew for ageless skin. Phelityl Pre-Cleansing Oil penetrates pores to dissolve trapped impurities and makeup. When combined, the two create a conditioning lather that exfoliates and conditions.

Cleanses: Dissolves impurities and oil deep within pores
Conditions: Formulated with 13 essential oils to promote healthy, hydrated skin
Smooths: Natural sea mud gently exfoliates for a smooth, more refined complexion

Both is popular demand, worth to buy, no regrets to me.

How to buy :

You can buy online at for U.S. (for U.K buyer there will be charges for shipping and might be custom tax if shipping from the U.S)

or go to Harrod online website for the U.K.

Kiehl’s since 1851

Keihl’s Ultra Facial Cream it does what it written on the bottle, light-textured daily hydrator leaves skin comfortable and visibly well-balanced, particularly in harsh weather conditions. This formula is made with Antarcticine- a Glycoprotein extracted from microorganisms soured from sea glaciers and notable for an ability to protect skin from cold temperatures- as well as Imperata Cylindric, a plant indigenous to the Australian desert which possesses superb water retention properties in dry conditions.

I’m using these products when I was in U.K cold and dry weather, it hydrates and look pump up my skin. I used to had dry, oily and coarse skin after using it for one or two weeks, my skin felt balanced and acnes reduce a lot.

I’m not just using Ultra Facial Cream alone, at night I also put on Midnight Recovery Concentrate and night cream or Ultra Facial Cream before I sleep every night. When the next morning my skin looks fresh, pump up and less wrinkles.

Keihl’s sale promoters are always friendly and helpful. Just tell them your skin problems they will recommend which products are best for your skin type. You also can ask some sample to try on at home before you buy and call them if you not sure how to use the products or after used you might have so problems.

Is best to buy Keihl’s products at Keihl’s store.

Recommended Flawless Liquid Foundation

Double Wear Stay-in-Place Makeup SPF10

I want to introduce this liquid foundation from Estee Lauder Double Wear Stay-in-Place Makeup Liquid Foundation, it 15 hours staying flawless. It worrying free, this long wearing makeup stay on fresh, looks natural, feel lightweight and comfortable. That’s my second bottle Estee Lauder Foundation, I love it so much, it help me to cover up the scars on my face. I had an oily and sensitive face, I had used a lot different brand of foundations before it doesn’t suit me cause acne on my face, but Estee Lauder Stay-in-Place foundation is has what I’m looking for, also it doesn’t cause any acne on my face. The price is pricey to me but it is worth to buy. Recommended!

Classic Butter Cake/Madeira Cake

Pre heated oven: 170C

Pan: 10″


280g Butter (cold)

200g Sugar

1 1/2 tsp vanilla essence

4 Large whole eggs

225g Self-raising flour

150g Plain flour

185ml milk


  1. Grease and line a square 10″ pan.
  2. Sift self-raising flour and plain flour together, set aside.
  3. Cream butter and sugar until pale and light, tip in vanilla essence.
  4. Add eggs one at a time.
  5. Alternately tip in milk and fold in the flour.
  6. Mix just blend, pour into pan and bake in a preheated oven at 170C for about 45mins- 60mins until a skewer comes out clean when inserted.
  7. Invert the cake on a wire rack to cool completely, wrap with clear wrap or keep in an air tight container. Last for a week.

Nastar/Pineapple Tarts

Pre heated oven: 180C

Baking time: 20 mins


250g Butter (cold)

50g Icing sugar

2 egg yolk

1/2 tsp Vanilla Essence

1/4tsp Pineapple Essence

400g Plain flour

2 tbsp Custard powder


1 egg, beaten


Ready made Pineapple Jam (get it at Supermarket)


  1. Roll pineapple into desired size and shape, set aside.
  2. Sift plain flour and custard powder together into mixing bowl.
  3. Cream butter and sugar until light and fluffy, add vanilla essence and pineapple essence, add egg one at a time until well mixed. Fold in flour mixture and mix into a pliable dough.
  4. Place dough into the mould/hand snooze and pipe out about 5 cm length. Place shaped pineapple jam at one end and roll up. Do the rest the same. Glaze with beaten egg.
  5. Bake in a pre heated oven at 180C for 20 mins until golden brown. Leave to completely cool before put into container.