A Court of Frost and Starlight by Sarah J. Maas
Genre: Fantasy, Romance Goodreads//Buy This book: Paperback & Hardback.
Synopsis: Narrated by Feyre and Rhysand, this story is a bridge between the events in a court of Wings and ruin and upcoming events in the series.Feyre, Rhys and his companions are still busy rebuilding the dark court and the vast changed world.But the winter solstice is finally near, and with a hard-earned pardon. But even the festive atmosphere cannot prevent the shadows of the past from Permitteding. As Feyre sails on his first winter solstice as a great lady, he finds that those most loved have more wounds than he anticipated; Scars that will have a long-range impact on the future of your cut.A frost cut and starlight (narrow #3.1)
This book is really beautiful and magical , I fell to perfection, after reading a court of Wings and ruin, about so much war and suffering, this part is so tender, and I recodon both Christmas , which I want to be, it is much needed, but exchange of gifts, food, mainly desserts , so much that I wanted everything they described, the description of the costume, mainly their dresses of our beloved Feyre, I love both these Characters, everyone has his personality and essence, that even envy gives me not to meet people like that, hahaha I know all this is not real, but as I would love to be. And as always our beloved Rhysand, full of love and tenderness.
I urgently need a Rhys in my life… also what I liked very much were the phrases, as always, taking the good from the books and reflect, but the main phrase that I like and is my favorite is:
“Stars flickered around us, sweet darkness sweeping in. As If we were the only souls in a Galaxy ”
in honor of this holiday of this book I share this recipe.
Quantity: 4 macarons approx 7 cm diameter preparation
time: 2 hrs. Approx. Baking time: 10 min.
-110 gr. egg white at room temperature.
-100 gr. of almond powder.
-200 Gr. of sugar glass.
-40 Gr. Refined sugar
-1 vanilla bean.-Purple gel dye.
100 gr White Chocolate
100 gr whipping cream 100 gr fresh BlackBerry cream cheese. Macarons.
-The food processor, add almond powder and glass sugar for one minute. Once the processor is finished, pass it in a bowl and mix it with the sieve. -Open the vanilla pod and remove the seeds and add them in the almond and glass powder. Book. Meringue. -Mount the egg whites adding the dye in gel and the refined sugar little by little until this point of snow or nougat.
-Once the meringue is done, add the almond powder mixture and mix in an enveloping form and start doing the macaronage technique. Macaronage: Mix in enveloping form and integrate the ingredients.How to know when you’re ready? When you raise the miserable with the mixture, this has to fall in point of thread, without counting. This will mark the mixture as light and form the foot of the Macaron.
-In a tray, place the silicon paper or rug. -Place the mixture in the pastry sleeve with the Duya and make the purchases shells, try to be the same size or use a pattern of circles to be more accurate.
-Tap the tray to remove the bubbles from the macaroons and with the help of the stick explode the bubbles that are presented. -Allow to dry, the time varies according to the humidity of the environment. When you put your finger on the macaroon, if it doesn’t stick, that means it’s ready. -Preheat the oven to 150 • C
-Insert the tray and bake for 11 to 15 min. Until the foot of the macaroon has formed. Remove and let cool. For filling, in a small pot, heat the whipping cream to low heat. Once it boils, remove from the heat and add the chocolate and incorporate the two ingredients well, let cool. In a bowl with a blender, paddle the cream cheese and gradually add the chocolate ganache if you stop beating. There will be a cream, consistency frosting. Place in a Duya and sleeve and refill the macaroons interspersed with the blackberries.