Valentine’s Day Macarons

Recipe for Valentine’s Day Macarons

https://www.cutoutandkeep.net/projects/valentines-day-macarons • Posted by Casserole & Chocolat

Serves: 8 pces Difficulty: Medium Price: $ Prep Time: 1 heure – Cooking Time: 18 min

You will need

For the shells
70 g Egg Whites (2 egg whites) 90 g sifted Ground Almonds 90 g Sifted Icing Sugar Red Food Coloring 90 g Caster Sugar 26 g Water
For the confit
125 g Raspberries ¼ Lime Juice 25 g Sugar 1 tbsp Honey 1 pinch Of White Pepper 1 Sheet of Gelatine - 2 g
For the chantilly
120 g Liquid Cream 30% fat 60 g Mascarpone Cheese 1 tbsp Icing Sugar 8 Raspberries

Project Budget

Time

Difficulty

Description

Serves: 8 pces Difficulty: Medium Price: $ Prep Time: 1 heure – Cooking Time: 18 min

Instructions

1. Prepare the raspberry confit.

2. Soak the gelatine into cold water.

3. If you have a Thermomix, put the raspberries, lime juice, sugar, honey and pepper in the bowl. Mix for 6 minutes, speed 5 at 80 degrees.Then go to step 7.

4. If you don't have a Thermomix, put all the ingredients in a pan.

5. Cook gently for 12 minutes with a cover on your pan.

6. Mix your sauce.

7. Sift the sauce to take away the seeds.

8. Add the drained gelatine sheet, mix and let cool down.

9. Prepare the macaron shells.

10. Mix the almond powder, icing sugar, icing color and 35 g egg whites in a large bowl. You should get a very compact mixture.

11. Start whisking the remaining egg whites at speed vitesse 4 on a scale from 1 to 6.

12. In the meantime boil the water and caster sugar. When the syrup reaches 118 degrees (or when you have littles bubbles all over the surface), pour it gently on the egg whites while whisking.

13. Keep on whisking until the mixture gets below 50 degrees (you should be able to place your hands against the bowl without burning them).

14. Add a large tablespoon of this meringue to your almond batter and mix with the spatula.

15. Add 1/3 of the meringue and mix with the spatula.

16. Add another third of meringue and mix.

17. Add the last third and mix.

18. Mix gently until the batter surface flattens when you stop mixing. Be carefull, if you mix to much you won't get the right result after baking.

19. Pipe 8 shells of 8 cm and 8 shells of 4 cm on a baking paper sheet.

20. Leave to dry 30 minutes.

21. Preheat your oven at 160 degrees.

22. Bake the shells 18 minutes.

23. Place your shells on a grid for cooling down. Set aside.

24. Prepare the chantilly.

25. Place the bowl and whisk of your food processor 5 minutes in your freezer.

26. Pour the cream in the bowl, whisk. When it thickens, add the mascarpone and icing sugar.

27. Stop whisking when the chantilly is firm.

28. Proceed with the final mounting.

29. Place the big shells on a dish.

30. Pipe chantilly generously. Pipe confit in the center.

31. 

    Place the small shells on top. Pipe chantilly again.

32. 

    Add a raspberry. NOTES For the icing color, proceed little by little until you get the color you were expecting.