The Days Of Spring

The Days Of Spring by Hafiz

The days of Spring are here!

The eglantine,The rose, the tulip from the dust have risen

And thou, why liest thou beneath the dust?

Like the full clouds of Spring, these eyes of mine

Shall scatter tears upon the grave thy prison,

Till thou too from the earth thine head shalt thrust

Hafiz is one of the world’s most beloved poets , was born in Shiraz - Persia (Iran) . Every time I read his book, my imagination always flew away.. I feel so happy, I feel so blessing. And this is one of my favorite spring poetry . Enjoy reading his book in a lazy afternoon with a basket full of macaroon while my daughter, Annisa running around the yard picked the flowers, oh GOSH..!! it's heaven ^-^

Happy Spring everyone !!

and this is my entry for CLICK : Spring / Autumn, hosted by Bee & Jai

Cashew Macaroon

For the macaroons shells, according to Helen's Recipes on Tartelette Blogspot - and modify by me

90 gr egg whites (about 3), room temperature

30 gr granulated sugar

200 gr powdered sugar

110 gr cashew

with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until glossy and peak Combine the cashew and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground.

Add them to the meringue, mixed together with spatula less than 50 stroke. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds onto parchment paper

Preheat the oven to 300 F. Let the macaroons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool.

Pipe or spoon about 1 big tablespoon of chocolate ganache in the center of one shell and top with another one.

For the Chocolate Ganache

1/2 cup heavy cream

5 1/3 oz dark chocolate

Grate the chocolate and place it in a bowl.

Heat the cream and bring to a simmer. Stop and pour over the chocolate. Let sit for 1 minute, then mix together to get a smooth paste. Let cool before using.