Intimately SomaA blog of and for women who share a common passion for all things beautiful, innovative and inspirational. A forum in which we can answer your most intimate questions about fit and style. Join us. Intimately, Soma

Posted on January 27, 2016 by Intimately, Soma

Valentine’s Day is almost here. Have you thought about gifts yet for your mom, sister or daughter? This year, give (or get) our most captivating color: pink—inspired by one of Pantone’s colors of the year.

1.27-image-01

1.Floral Trellis Chemise

Give your sister a gift she’ll love always: this gorgeous chemise in blush. She’ll adore the delicate lace that makes bedtime even more beautiful.

1.27-image-02

2. Floral Trellis Lace Pajamas

Sometimes all you need is a wink of pink, like the lace trim on these Floral Trellis Lace Pajamas. Mom will love that they’re dressier than her usual pajamas.

1.27-image-03

3. Enticing Fragrance & Hand Cream

Create the ultimate gift for your best friend. Pair our Enticing Fragrance with our $10 Hand Cream, in soft pink packaging.

1.27-image-04

4. Embraceable Pajamas

Does your daughter love bold color and prints? A vibrant shade of pink (honeysuckle) pops on these pajamas—it’s an of-the-moment print that’s sure to capture her heart.

1.27-image-05

5. Sensuous Lace Unlined Bra

While you’re shopping, why not treat yourself (and him) to our Sensuous Lace Unlined Bra? It’ll be love at first sight all over again.

If you love our gifts, but aren’t sure of her size…go for a gift card. It’s always the perfect fit. Happy Valentine’s Day! 1.27-image-06

Intimately, Soma

 

 

 

Posted on January 19, 2016 by Intimately, Soma

1.20_image-01

Now is the perfect time for a tropical escape. But if you can’t hop on a plane, we have the next best thing—a behind-the-scenes look at our Soma Swim photo shoot. Go on location with us to the coastal communities of Manalapan and Golden Beach on Florida’s East Coast. Warm breezes and lush palms await…

We begin our shoot at a private home in upscale Manalapan. It’s a quiet, beachside community with a population of about 300 people.

1.20_image-02

The crew starts the day with a tropical-inspired breakfast.

1.20_image-03

Then, it’s time to go to work—soaking up the sun in our new slimming Soma Swim with bra cup support.

1.20_image-04

The end result: Picture perfect in animal print.

1.20_image-05

The sun sets on another beautiful day.

1.20_image-06

Next it’s onto another home in the upscale island community of Golden Beach. We love the amazing architecture. Many well-known people have lived on Golden Beach, including Bill Gates, Paul Newman and Ricky Martin.

1.20_image-07

The ocean makes a beautiful backdrop for our Tankini Top

1.20_image-08

For the end of the shoot, we returned to Manalapan for another picture-perfect day.

1.20_image-09

That’s a wrap! Now, let’s hit the beach.

1.20_image-10

We’d love to know, where would you like to vacation in our new Soma Swim?

Intimately,

Soma

 

 

 

Posted on January 16, 2016 by Intimately, Soma

There’s so much to love about these delectable French cookies. They’re beautiful in the boudoir as our inspired pajama print and they’re delicious in the kitchen, served with an espresso.

image-01-pj

So of course, we just had to share a few of our favorite macaron recipes courtesy of French pastry chef, Francois Payard as featured in his book Payard Cookies. These treats are exquisite and full of flavor…we can’t think of a better reason to eat cookies in bed. Bon appétit!

image-02-book

image-03-macaron

 

Mini Parisian Macarons

Makes about 40 sandwich cookies

Macaron Shells

  • ¾ cup almond flour
  • 1 cup plus 1 tablespoon confectioners’ sugar
  • 3 large egg whites, aged
  • Pinch of cream of tartar
  • 2 tablespoons granulated sugar

Make the shells: Line a baking sheet with a silicone baking mat.

In a large bowl, stir together the almond flour, confectioners’ sugar, and one of the egg whites until the mixture is smooth. You will have to stir vigorously to get rid of any clumps that might form.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the remaining 2 egg whites and the cream of tartar on medium-low speed until they begin to form stiff peaks. Once they do, sprinkle the granulated sugar little by little over the egg whites, and whip until the peaks are completely stiff. (To ensure you have reached stiff peaks, stop the mixer and lift the whisk from the bowl; if the peaks that form stay pointed, the whites are ready.) Remove the bowl from the mixer and, with a silicone spatula, fold the beaten egg whites into the almond flour mixture, doing so in two stages. The batter should have a pipable consistency but not be too fluffy. If, as you stir it, the batter makes peaks when it falls back into the bowl, continue stirring it until the batter is smooth and flows back in one fluid movement into the bowl.

With a spatula, transfer the mixture to a pastry bag fitted with a ½-inch round pastry tip. You can also just cut a ½-inch opening into the tip of the pastry bag. Pipe the batter into nickel-size mounds, then drop the baking sheet from about 6 inches off the counter to remove any extra air in the batter. Leave the extra batter in the pastry bag or in the bowl, covered with plastic wrap directly on its surface. Let the piped macarons sit at room temperature, uncovered, for at least 20 to 30 minutes. This allows them to form a slight skin that will help ensure a crisp crust and chewy inside. Once the skin is formed, the top of the macarons should not feel tacky. If your kitchen is very hot or the environment is humid, it might take closer to 1 hour.

While the macarons are drying, preheat the oven to 400°F.

Set the baking sheet with the macarons on top of a second baking sheet and place them in the oven. Bake for 3 minutes, then lower the temperature to 340°F and continue to bake for an additional 5 to 6 minutes. Remove them from the oven and let them cool completely on the baking sheet. Once cool, turn the silicone baking mat over so that you can gently pull on it if needed, and delicately remove the macarons.

Assemble the macarons: Match the macaron shells in pairs that are similar in size.

With a spatula, transfer the filling to a pastry bag fitted with a ¼-inch round pastry tip. You can also just cut a ¼-inch opening into the tip of the pastry bag. Pipe a ½-inch-thick dollop of filling at the center of half of the macaron shells. Press the matching shells onto the filling, twisting slightly so that the two halves stick together. Store the macarons in an airtight container in the refrigerator for up to 3 days, letting them come back to room temperature before serving. If possible (and I encourage you to do it), wait a day before serving them, so that the filling can soften the inside of the shells and make for a moist macaron.

“Dry” Ganache

Use this recipe when flavoring your ganache with extracts (such as coffee) or nut pastes (such as pistachio or hazelnut), which are dryer than fruit purees, and for flavoring agents that have less liquid.

Ingredients:

2 ounces white chocolate, chopped

¼ cup plus 1 teaspoon granulated sugar

1 heaping tablespoon cornstarch

½ cup plus 1 tablespoon heavy cream

1 ½ tablespoons nut paste of your choice (optional)

5 ½ tablespoons unsalted butter, softened

1 tablespoon extract of your choice (optional)

 

Directions:

Place the white chocolate in a medium bowl. Whisk together the sugar and cornstarch, which will keep the cornstarch from forming clumps when it is cooked.

In a medium saucepan, bring the cream and nut paste, if using, to a boil, whisking frequently so that the paste doesn’t stick to the bottom of the pan and burn. Whisk the sugar-cornstarch mixture into the cream and return to a boil, cooking until thickened, 2 to 3 minutes. Pour the mixture over the white chocolate, let it sit for a few seconds, and then whisk until the white chocolate is melted and the mixture is smooth. Whisk in the butter and the extract, if using, until the ganache is perfectly smooth.

Place a piece of plastic wrap directly over the top of the ganache to prevent a skin from forming and refrigerate until it is cold, thickened, and has a pipable consistency, about 1 hour, stirring every 15 minutes or so.

Recipes & Photography from PAYARD COOKIES by Francois Payard. Copyright © 2015 by Francois Payard. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

 

FOLLOW US ON
SUBSCRIBE BY EMAIL

Enter your email address:

VIEW OUR PAST POSTS
Submit Your Question
Ask Customer Service
We are not responsible for the content posted by users on our blog and we reserve the right to remove any unsuitable content, or for any other reason, without notice. Soma Intimates shall have no liability for any loss or damage caused by or in connection with such removal. Any commercial posting made by any company or business that has not received prior approval will be removed without notification. Soma Intimates reserves all copyright, trademark and other intellectual property rights for the content on our blog.