Makeup Treasure: The Modern Mercury Highlighter

estee lauder modern mercury victoria beckham

In my original review post and video review of the Victoria Beckham makeup collection for Estee Lauder I mentioned that my top pick, if you were going to buy one item, would probably be the Modern Mercury HighlighterSort of risky to recommend it, really, as it was virtually the only product in the line that I hadn’t managed to try, but I felt safe in the knowledge that if it was a faithful reproduction of the original Illuminating Gelée, released in 2011, it would be a definite crowd-pleaser. A proper piece of makeup treasure.

estee lauder modern mercury victoria beckham

And – thank goodness – it’s every bit as lovely as the first edition. More so, in fact, with its luxurious ribbed leather compact and sleek looks. I wish that I still had my original Illuminating Powder Gelée so that I could compare old and new; the 2011 release seemed to have much more of a shiny finish in the pan than the VB version, so I do wonder whether the formulas are identical, but the tone, from what I can tell, looks the same. A soft, minky sort of shade that is a little bit darker and warmer than the traditional “whack it on the cheekbones” sort of highlighter. I think that it’s ever so slightly easier to work with if you have a deeper skintone than an extremely fair one – it needs a very light touch on fair skin, I feel. It’s almost the shade of a very pale-dusky blusher, though obviously far shinier.

Saying that: I’m quite fair myself at the moment and have been whacking this highlighter on left right and centre! So don’t be frightened by it if you’re used to those pale, cool-toned illuminating powders – I’d say that Modern Mercury is universally flattering, you just need to adjust your application to suit. I use a smallish brush to get an accurate application on the cheekbones (you don’t want it all over your face, unless you want to pass as a robot) or I dab with fingertips onto the bridge of my nose, cupid’s bow, under the eyebrows to give them a lift…

Ten Face Highlighters for Under £10…

If you missed the Modern Mercury collection the first time around (you can watch my review video here) and love that high-polish sort of skin glow, then you might want to snap up this Victoria Beckham version. At £48, it’s about fifty-eight-thousand times more expensive than the original, which is an irritation – but (as I said in my VB round-up) you’re paying for the luxury element and the branding. Whether Beckham is your cup of tea is another matter!

The Victoria Beckham x Estée Lauder Collection Review…

You can find a few highlighters left at Harrods online here – they seem to be out of stock at Estée Lauder, though it’s always worth checking.

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An Easy Fix for (Egg) Separation Anxiety

two chicks egg whites

Something I’m slightly embarrassed to admit, as a keen-ish cook: until yesterday I had a complete aversion to separating eggs. You know, when you crack the shell and then pour the yolk from side to side, attempting to keep it whole and unbroken whilst the gloopy, snot-like whites fall miraculously into a waiting bowl? That. A silly thing to have an aversion to, I suppose, and I don’t know where it all stemmed from, but I have avoided all recipes that require either egg yolks or egg whites for most of my adult life. I think that it’s the fact that so many things can go wrong – the yolk is so precious and delicate, yet you have to pass it from shell to shell and the shells just happen to have the most jagged edges of anything on earth. And God forbid you break the yolk and some of it goes into the bowl of whites: I can still hear my Home Economics teacher shouting “YOU WON’T GET PEAKY WHITES IF THERE’S YOLK IN THE BOWL!”

The whole egg separation thing is such a palaver and even if you manage to get a lovely saucer of plump yolks and a clean bowl of whiskable whites, you still have to find something to do with the parts of the egg that you don’t need for the recipe. “Make mayonnaise!” suggests Google. “Use the yolks for a Hollandaise or to make homemade ice cream!” I’ve just spent an hour separating eggs into a series of eight different bowls for fear of contaminating a bulk-load of whites; do you really think I can be arsed to now make Hollandaise?

Anyway, all of these issues are in the past for I have made the greatest culinary discovery: egg whites in a carton. Ready separated, pourable egg whites. Thank you so much to the readers who recommended the Two Chicks brand last year; I hadn’t ignored your advice, I was just waiting until the right time to buy them. Which was Christmas – prime pavlova-making time. (Nigella’s Prodigious Pavlova to be exact, recipe and pictures to follow.) To use the Two Chicks egg whites you just pour two tablespoons out for each white that you need and then put the carton back in the fridge. The remaining whites last for a week or so, plenty of time to add them to an omelette or what have you, though I just made a whole load of meringue and then froze a batch of them for later. You can never have too many meringues in the freezer – instant dinner party pleaser!

So: Two Chicks. Life changing, at least in terms of the kitchen. Those who are good at separating eggs may sneer and tut and they are welcome to carry on with their perilous yolk-pouring antics, but I am a Carton Convert. You can find Two Chicks egg whites at most supermarkets – I got mine at Tesco but all the stockists are here.

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