Oh yay! Valentine’s day is coming and you know I don’t need more to push me in the kitchen!
Besides the 14th of February is my love’s birthday, as if I needed another reason to rush for baking…
This year I have chosen to make Valentine’s day macarons!
The recipe is actually quite simple, we will just focus on flavors and textures.
First we will make macaron shells, pink ones because this is a Valentine’s day macarons recipe, we need pink, red, girly!! The shell will bring crusty and moist texture at the same time, and a delicious almond taste obviously.
Then we will make a raspberry confit based on my berry sauce recipe in which we will just add gelatine.
And finally, we will make a chantilly cream with mascarpone and a bit of sugar. Then we’ll have fun piping!
Those Valentine’s day macarons will be served by the plate and can be made for several other occasions (maybe when it will be more the raspberry season… yes I know it’s not ecofriendly… but for my love…). You can also make this dessert as a large one to share if you make larger macaron shells.
Or, as I did for Christmas, as a yummy pyramid! Well, you get it, you have plenty of options for your presentation.
Quantity wise, I already explained that it’s difficult to make small batches of macarons. You will have too much batter here. No worry! Make macaron shells and add ganache or freeze them for another time! (I always bake twice the quantyties suggested in the recipe here)
A food processor with whisk (for the macaron meringue and the chantilly),
A spatula for the macarons,
A large bowl,
A piping bag with nozzle
And a small sauce pan for the confit.
Add a pinch of love to this recipe and it will be heaven!!
Let’s do this!
The recipe, Chef!
Valentine's Day Macarons
- 70 g egg whites (2 egg whites) (for the shells)
- 90 g sifted almond powder (for the shells)
- 90 g sifter icing sugar (for the shells)
- Red icing color (for the shells)
- 90 g caster sugar (for the shells)
- 26 g water (for the shells)
- 125 g raspberries (for the confit)
- 1/4 lime juice (for the confit)
- 25 g sugar (for the confit)
- 1 tablespoon honey (for the confit)
- Pinch of white pepper (for the confit)
- 1 sheet of gelatine - 2 g (for the confit)
- 120 g liquid cream 30% fat (for the chantilly)
- 60 g mascarpone (for the chantilly)
- 1 tablespoon icing sugar (for the chantilly)
- 8 raspberries
Prepare the raspberry confit.
Soak the gelatine into cold water.
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.
If you don't have a Thermomix, put all the ingredients in a pan.
Cook gently for 12 minutes with a cover on your pan.
Mix your sauce.
Sift the sauce to take away the seeds.
Add the drained gelatine sheet, mix and let cool down.
Prepare the macaron shells.
Mix the almond powder, icing sugar, icing color and 35 g egg whites in a large bowl. You should get a very compact mixture.
Start whisking the remaining egg whites at speed vitesse 4 on a scale from 1 to 6.
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.
Keep on whisking until the mixture gets below 50 degrees (you should be able to place your hands against the bowl without burning them).
Add a large tablespoon of this meringue to your almond batter and mix with the spatula.
Add 1/3 of the meringue and mix with the spatula.
Add another thrid of meringue and mix.
Add the last third and mix.
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.
Pipe 8 shells of 8 cm and 8 shells of 4 cm on a baking paper sheet.
Leave to dry 30 minutes.
Preheat your oven at 160 degrees.
Bake the shells 18 minutes.
Place your shells on a grid for cooling down. Set aside.
Prepare the chantilly.
Place the bowl and whisk of your food processor 5 minutes in your freezer.
Pour the cream in the bowl, whisk. When it thickens, add the mascarpone and icing sugar.
Stop whisking when the chantilly is firm.
Proceed with the final mounting.
Place the big shells on a dish.
Pipe chantilly generously. Pipe confit in the center.
Place the small shells on top. Pipe chantilly again.
Add a raspberry.
For the icing color, proceed little by little until you get the color you were expecting.