Happy Valentine's Day! Are you having a lovely day? Have you received something special? Well, here's my gift to you...some yummy, scrumptious raspberry heart macarons. They are delicious! Filled with a raspberry and white chocolate ganache. Do you love macarons as much as I do. I find though I can never just stop at one. They are so delicious, that one never seems quite enough. Don't you agree? I had some berries left over from our berry picking expedition and thought that I'd make these to share with the stitching girls.
Would you like to make these today? And don't be frightened off because they are macarons...you can do it. They're not as bad as everyone says ;-)
Here's what you'll need:-
(makes about 15 macarons)
100g aged egg whites (aged just means that the egg whites are at room temperature.)
110g almond meal
200g icing sugar
50g caster sugar
1/2 tsp salt
To decorate: pink food colouring, sprinkles
For the ganache:
200g white chocolate, finely chopped
120ml (roughly 1/2 cup) pouring cream (you know- the non thickened stuff)
1 tsp pure vanilla extract
1 cup raspberries
1. Print out the heart template sheet. Place it under the baking paper and usign a marker, trace around each heart shape. This will provide you with a template to use so your macarons are of consistent size. So you don't get marker on your macarons, turn the baking paper over.
2. Place icing sugar, salt and almond meal in food
processor and pulse for about 30 seconds to remove any lumps.
Place in a large mixing bowl and set aside.
3. Using an electric
mixer, beat egg whites in a medium mixing
bowl foe a few minutes until it reaches soft
peaks (if using a Kitchen Aid- put on setting 3 or 4).
4. Put the mixer on high speed (about 7 on the Kitchen Aid), gradually add the caster sugar and beat
until it reaches stiff peaks.It should be very dry and stay inside the whisk attachment.
Add any colouring, and turn it up to setting 8, for 1 minute to give it a final mix and to show it who's boss!
5. Add the dry mixture (almond meal and icing sugar) to your meringue and
mix. You can be quite rough and quick at first as you want to break down the bubbles in the egg
white, then, as it starts to come together, start to mix carefully. This is the crucial stage where things can go sour. Don't mix it enough and you end up with rough, bumpy, dry macarons...mix it too much and your macarons will go runny and will spread everywhere. If this happens there is no recovery. Over mix it and you may as well throw them out and start again.
Here's the tip to look out for. The mixture will start to become shiny and the most common tip is that the mixture should flow like lava and a streak of
mixture spread over the surface of the rest of the mixture should
disappear after about 30 seconds.
6. When you are happy with the consistency of your macarons, place mixture into a piping bag and using your template, pipe the mixture onto your baking paper.
7. Decorate with sprinkles
8. Leave to dry for at least half an hour, so that when you press the
surface of one gently it does not stick to your finger. This helps prevent any
cracking and helps the all important "feet" to form on the macaron base.
9. Preheat your oven to
140-150°C (285-300°F). Bake for about 20-25
minutes. Carefully test if the
base of the shell is ready by gently lifting one and if it's still soft
and sticking to the baking paper, then it needs to bake for a few
10.Remove from the oven and cool on the tray for a few
minutes, then gently remove from the sheet and place on a wire rack to
Prepare your ganache:
1. Mix raspberries together in a food processor. Push through a seive, using the back of a spoon, so you don't get any pulp or seeds into your ganache.
2. Place chopped chocolate, vanilla and cream in a heatproof bowl, slowly melt over a double boiler. Using a whisk, gently combine mixture
until it is smooth. Add raspberry sauce. Set aside to cool until it is thick enough to pipe.
When ganache is cool enough, sandwich between two macarons. Place in airtight container and put in fridge to chill. Serve at room temperature.