I am so lucky to be a part of a group of female entrepreneurs who fiercely support each other in all things, whether it’s business related, life related, or simply needing an extra dose of motivation. These women pull together and offer their expertise to one another. Some of us are great at social media, some at web design, some at e-commerce, some at law and the list goes on. A couple of weeks ago I had the honor of hosting some of these ladies from the Bay Area (and some transplanted from the UK to the Bay Area) and we enjoyed a Pink Party! I wanted something simple, elegant but to make it an afternoon where they felt they were going somewhere special. These Boss Babes shared laughs, business advice and got to know each other.
To adhere to my pink theme, I found amazing sequin rose gold table runners and tablecloth for the food and wine table. The table was set with vintage pink depression glass goblets, gold chargers, white plates, pink linen napkins folded with pink sequin napkin holders and gold flatware. White hydrangeas lined the center of the table in gold vases.
For food and drink options I went for simple…ONEHOPE Cotes de Provence Rose and Sparkling Brut Rose set in an ice bucket soaking in glitter ice cubes, strawberry lemonade and water with strawberries. I made small bites because this was late afternoon gathering. There was raspberries, strawberries and vanilla wafers to enjoy with a strawberry cream dip, a sparkling rose cake made by AshBaby Confections and pink macarons that I made!
It was simple, yet elegant and most definitely fit for this fabulous group of women. The macarons were so easy to make, so I’ve included the recipe below. If you’re in the Bay Area and want to host a pink party, let me know and I’m happy to help you!
- MACARON SHELLS
- 1 1/2 cups powdered sugar
- 1 cup + 2 tbs almond flour
- 3 eggs whites
- 1/2 cup sugar
- Pink food coloring
- 1/4 cup high quality white chocolate
- PINK CHAMPAGNE FILLING
- 1/2 cup unsalted butter
- 1 3/4 cup powdered sugar
- 2 teaspoons ONEHOPE Sparkling Rose
- 1/4 teaspoon salt
- Preheat oven to 325 degrees and prepare a baking sheet with parchment.
- In a medium bowl, sift almond flour and powdered sugar together. Set aside.
- In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
- Lower the mixer's speed to medium and add sugar.
- Put mixer back on the highest speed and beat until they form stiff peaks.
- With the mixer still on high speed, add food coloring.
- Take bowl off of mixer and add almond flour/sugar mixture.
- Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny.
- Put batter a pipping bag with a round tip.
- Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out.
- Let them rest for 30-45 minutes until they form a skin.
- Bake for 10-12 minutes, or until they are set.
- Let cool before peeling them off parchment paper.
- In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
- Add powdered sugar, salt and ONEHOPE Sparkling Rose. Mix until light and fluffy.
- Pair macarons according to size.
- Fill a piping bag with a round tip with filling and pipe a small dollop on one half of a pair of cookies.
- Sandwich them together.
- Melt 1/4 cup white chocolate and use a fork to drizzle over the macarons. Immediately add sprinkles.