In a world that rarely pauses, there is something sacred about creating space for the simple luxuries: a delicate cup of hibiscus tea, the soft crunch of a bear-shaped macaron, and the quiet beauty of one’s own presence.
This afternoon, I let myself sink into the comfort of sweet stillness. Surrounded by blooms, books, and golden accents, I brewed a pot of hibiscus tea, its ruby hue like a love letter to the soul. I paired it with homemade bear-face macarons, each one a little reminder that whimsy and elegance can share the same plate.
I find peace in moments like this. No rush, no noise. Just the soft unfolding of time, a bit of beauty, and a return to self.
Never underestimate the healing power of small rituals. Spend time reflecting on the things that matter and forget about what you cannot control.
Hibiscus Tea: A Soothing Ritual
Hibiscus tea isn’t just beautiful; it’s known for its calming, heart-supporting properties. Tart, floral, and naturally caffeine-free, it’s a lovely way to unwind in the afternoon.
Here’s how I like to make mine:
Simple Hibiscus Tea Recipe
Ingredients:
1–2 tablespoons dried hibiscus petals
2 cups water
Honey or agave (optional)
A slice of orange or lemon (optional)
Steps:
Bring the water to a boil.
Remove from heat, and add hibiscus petals.
Steep for 5–7 minutes. The longer you steep, the deeper the colour and flavour.
Strain into your favourite teacup.
Sweeten lightly if desired, and garnish with citrus.
Sip slowly. Let your thoughts drift. You are allowed to simply be.
Bear Macarons: Whimsy Meets Elegance
These little sweethearts are a playful twist on classic macarons, perfect for tea time or gifting. Don’t worry, they’re not as difficult as they seem!
Simple Bear-Face Macaron Recipe
Macaron Shells:
1 cup powdered sugar
3/4 cup almond flour
2 large egg whites (room temp)
1/4 cup granulated sugar
Food coloring (optional—light pink or cream for the bear)
Bear Faces:
Melted dark chocolate or edible food pen for eyes/nose
A touch of pink edible dust for cheeks
Buttercream Filling:
1/2 cup unsalted butter, softened
1 cup powdered sugar
1–2 tsp vanilla extract or a fruit purée
Steps:
Sift almond flour and powdered sugar together.
Whip egg whites until foamy, then add granulated sugar and beat until stiff peaks form.
Fold dry ingredients into meringue gently until batter flows like lava.
Pipe bear head shapes (round with two small dots for ears) onto a parchment-lined tray.
Tap the tray to remove air bubbles. Let sit for 30 min until tops are dry to the touch.
Bake at 300°F (150°C) for 15–17 minutes.
Cool completely, draw faces, and sandwich with buttercream.
Let your tea be warm, your heart be light, and your afternoon be sprinkled with joy.
You deserve softness. You deserve sweetness. You deserve time to simply be.
Sending you all the brightest blessings and good vibes
With Love,
Linda O Bella
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