As we’ve seen in our weekly moodboards, colour transforms an environment, creates a style and alters perception. Le Creuset is constantly celebrating this magical property with its extensive range of colour collections. From Cassis to Soleil, and even Wasabi and Mimosa, Le Creuset’s shades are far-reaching, and now, look out for out the latest range in Ocean.
Appropriating the greens, blues and greys of open water, Le Creuset’s brand-new hue brings the calming influence of the sea into the kitchen. Set for launch on 14 August, Ocean is the perfect choice for anyone who is longing for the seaside (and in the depths of winter, aren’t we all?). The striking tones pair well with darker colours or neutral shades – suiting all from the sophisticated to the simplified home.
Once you have a full set from the Ocean range – or just a few pieces – celebrate with this recipe for delicious macaroons. Top tip: use a mix of green and blue food colouring to mimic the colour of Ocean.
For the macarons:
3 large egg whites, at room temperature
¼ cup castor sugar
a few drops of blue and green food colouring, mixed
1 2/3 cups icing sugar
1 cup ground almonds
10ml vanilla essence
For the vanilla butter-cream filling:
150g butter, softened
300g icing sugar
5ml vanilla essence
To make the macarons
Preheat the oven to 180°C. In a large bowl, whisk the egg whites until foamy. Slowly add the castor sugar and continue to whisk until fluffy and shiny. Add a few drops of food colouring (if using) and whisk into the meringue until well combined. In a separate bowl, sieve the icing sugar and almonds. Add the vanilla essence and fold this mixture into the meringue. Place the macaron mixture into a piping bag fitted with a round tip nozzle. Pipe 2cm circles of batter onto a greased Le Creuset baking tray. Set aside for 10 minutes until a skin forms on the macarons. Place in the oven and bake for 10-15 minutes. Once baked, allow to cool on the tray before removing.
To make the filling and assemble
Cream the softened butter with the icing sugar and vanilla essence until smooth. Once the macarons have cooled, sandwich them together carefully with butter cream and serve on Le Creuset Ocean side plates.