Recipe: Heart-shaped rose macarons – BC

Coronary heart-Formed Rose Macarons

Recipe by: Betty Hung, pastry chef and co-owner, Beaucoup Bakery

Rose Ganache Filling

Substances:

216g / 1-1/4 cup white chocolate (ideally Valrhona Ivoire)

186g / ¾ cup whipping cream

33g / 2 tbsp honey

15 g / 1 tbsp rose water

15 g / 1 tbsp kirsch (non-obligatory)

Technique:

Gently soften the white chocolate within the microwave oven in a microwavable bowl for about 60 seconds. Set it apart whilst you put together the remainder of the recipe.

Place the cream and honey in a small saucepan and warmth on medium low warmth till it simmers. Pour the recent cream over the melted white chocolate. Let it sit for a minute and stir it with a spatula till it’s cohesive. Add within the rose water and kirsch and blend it effectively.

Cowl the highest of the ganache immediately with a chunk of plastic wrap. Let it sit for 3-4 hours minimal, ideally in a single day within the fridge earlier than utilizing.

To make use of, fill a piping bag and reduce a 1/2” opening on the tip.

Macaron Shells

170g / ¾ cups egg white (about 5 egg whites)

155g / ¾ cups granulated sugar

210g / 2 cups + 3 tbsp almond flour

Get every day Nationwide information

Get the day’s high information, political, financial, and present affairs headlines, delivered to your inbox as soon as a day.

255g / 2 cups + 1 tbsp icing sugar

2-3 drops pink gel meals colouring

Dried rose petals, if desired

Technique:

1. Put together your baking sheets and piping bag:

Line two baking sheets with parchment paper or silicone baking mats.

When you’d like, you’ll be able to hint hearts (round 1.5 inches in diameter) on the parchment paper to information your macaron measurement. Flip the paper over after tracing in order that the pencil/pen facet doesn’t contact the batter.

2. Sift the dry elements:

Sift collectively the almond flour and icing sugar right into a bowl to take away any lumps and guarantee a clean batter.

Set the sifted combination apart.

3. Whip the egg whites:

In a clear, grease-free bowl, whip the egg whites utilizing a stand mixer or hand mixer. Begin at low pace and progressively improve to medium-high pace.

When gentle peaks begin to kind, progressively add the granulated sugar a tablespoon at a time. Lastly add within the meals colouring. Proceed whipping till stiff peaks kind (the meringue ought to get up firmly if you carry the beaters).

4. Macaronage (folding the dry elements into the meringue):

Gently fold the sifted almond flour and powdered sugar combination into the whipped egg whites. Use a spatula and fold fastidiously in a round movement.

The combination ought to move like lava and fall off the spatula in ribbons. That is essential—if it’s too thick, your macarons received’t have the right texture. If it’s too runny, your batter is overmixed, so watch out to not over-mix.

5. Piping the macarons:

Switch the macaron batter to a piping bag fitted with a spherical tip (about 1/2 inch huge).

Maintain the piping bag vertically over the ready baking sheet and pipe out the batter into coronary heart shapes, about 1.5 inches in diameter.

Faucet the baking sheet on the counter to take away air bubbles. Sprinkle the tops with crushed dried rose petals, if utilizing.

6. Resting the macarons:

Let the piped macarons relaxation at room temperature for about 30-60 minutes, or till they kind a pores and skin. To verify, calmly contact the floor of a macaron—if it doesn’t stick with your finger, it’s able to bake.

7. Baking:

Preheat the oven to 300°F (150°C).

Bake the macarons for 12-Quarter-hour, relying in your oven. The macarons ought to have a agency shell and carry off the parchment paper simply.

It’s possible you’ll have to rotate the baking sheet midway by to make sure even baking.

8. Cooling and pairing:

Let the macarons cool utterly on the baking sheets earlier than eradicating them.

As soon as cooled, gently peel them off the parchment paper.

Pair up the macaron shells which are roughly the identical measurement.

9. Filling the macarons:

Fill the macarons with the rose ganache utilizing a piping bag .

Gently sandwich the 2 shells collectively.

10. Resting the crammed macarons:

For one of the best taste and texture, let the crammed macarons relaxation within the fridge for no less than 24 hours earlier than serving. This enables the flavors to meld and the macarons to melt barely.

Take pleasure in your macarons!