Valentine Macarons

Posted on February 14, 2018 by admin Leave a comment

Valentine Macarons

Love is in the air, and these beautiful French delights, both heart-shaped and round, will make anyone feel like they are in Paris. They are both elegant and delicious, and can be made with different colors and fillers. Serves 15 or more

The ingredients below are for one batch of macarons (either round or heart-shaped). For the second batch, repeat ingredients and follow same directions.

Ingredients: (for the macaron shells)

2 cups of confectioners sugar

1 cup ground almond meal

3 egg whites, room temperature

¼ cup granulated sugar

3-4 drops rose water

pink and red gel food coloring

gold edible sprinkles

miniature heart toppings

silicone macaron baking mat or double parchment paper

silicone heart-shaped baking mat

16 inch pastry bag

one number 12 decorating tip

Directions

1. Preheat oven to 300 degrees.

2. Sift the almond meal and confectioners sugar into a mixing bowl or blend in a food processor until finely ground. Set aside.

3. Beat the egg whites in a mixmaster with a whisk attachment on medium speed until the mixture is foamy and soft peaks.

4. Gradually add the granulated sugar to the egg whites and mix on high until the egg mixture is glossy and stiff peaks.

5. Add the food colors and rose water and whisk on low to combine well.

6. Gently fold the egg white mixture in batches into the almond meal mixture, taking the egg mixture from the middle and up while rotating the mixing bowl. Continue until all of the batter has been folded into the almond meal mixture and is thoroughly combined (about 30-40 folds), but not too runny or overmixed.

7. Place silicone mat or parchment paper onto a baking tray.

8. Cut tip of pastry bag, place number 12 decorating tip into the end of the bag and twist the end.

9. Place pastry bag, tip side down, into a tall cup to fill it easily.

10. Fill pastry bag with macaron mixture.

11. Twist top of pastry bag to close.

12. Pipe 1 and 1/2 inch circles onto silicone mat or parchment paper until all mixture is used.

13. If making heart-shaped macarons, pipe mixture onto heart-shaped figures on mat.

14. Decorate macarons with sprinkles and mini hearts (or your choice of topping)

15. Tap baking tray 5 times on kitchen counter and fist punch gently the bottom of the baking tray to release the air bubbles from the macarons.

16. Let maracons stand for 20 minutes until the top of the shells are dry.

17. Place macarons on middle rack of the oven and bake for 15 minutes.

18. Remove from oven and let stand for one hour.

19. For the filling, mix 2 cups of unsalted butter and 1 cup of confectioners sugar in a food processor with ¼ teaspoon of rose water and 4 drops of pink gel food coloring. Beat until soft and place into a pastry bag.

20. Pipe onto half of the maracon shells and place a second shell on top.

21. Remove macarons from tray and place on decorative plate.