Macaron Flower Cookies

White Chocolate & Raspberry Macaron Flowers

After making the heart macarons with wings last week I got inspired to try another macaron & chocolate creation, a pink flower cookie and they turned out pretty adorable.

These pretties won’t last long in room temperature, especially in the heat we have had here in Israel the last few days (Summer came early this year).  Overall not the easiest dessert to serve but so much fun to make!

White Chocolate & Raspberry Macaron Flowers
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Servings Prep Time
15Cookies 1,5hours
Cook Time Passive Time
17minutes 2hours
Servings Prep Time
15Cookies 1,5hours
Cook Time Passive Time
17minutes 2hours
White Chocolate & Raspberry Macaron Flowers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
15Cookies 1,5hours
Cook Time Passive Time
17minutes 2hours
Servings Prep Time
15Cookies 1,5hours
Cook Time Passive Time
17minutes 2hours
Ingredients
  • Pink macaron shells
  • 60 grams egg whites divided
  • 125 grams granulated sugar
  • 15 mililiters water
  • 125 grams powdered sugar
  • 125 grams ground almonds
  • 1/2 teaspoon pink food coloring
  • White chocolate ganache and raspberry filling
  • 80 grams white chocolate melted
  • 2 tablespoons heavy cream
  • 3 tablespoons raspberry preserve
  • Pink white chocolate petals
  • 60 grams white chocolate
  • 1/4 teaspoon pink candy coloring
  • 1 tablespoon pink sugar sprinkles
Servings: Cookies
Units:
Instructions
Macaron shells
  1. Preheat oven to 160°C. Prepare a baking sheet with baking paper or silicone macaron baking sheet.
  2. Place half of the egg whites in mixing bowl and start mixing on medium high speed.
  3. Place the granulated sugar and water in a pot and put it on the stove on medium heat, once it starts boiling let boil for a minute and remove from heat.
  4. lowly pour the sugar syrup to the egg white foam while continuing to mix on high speed.
  5. Continue whisking until you get stiff and glossy peaks.
  6. Meanwhile in a separate bowl mix ground almonds and powdered sugar until fully incorporated, then add remaining egg whites and pink food colouring and mix until incorporated.
  7. Combine the mixtures by gently folding with a spatula or a big metal spoon.
  8. Place in a piping bag and pipe round shaped macaron shells onto the baking sheet.
  9. Tap the baking sheet few times to get rid of possible air bubbles and bake in preheated oven for 15-17 minutes and leave to cool down.
Pink white chocolate petals
  1. Prepare petals at least 2 hours prior to assembling the flowers. Melt white chocolate and dye it with a drop of candy colouring.
  2. Draw petals on a parchment paper, turn it around and pipe chocolate using a small round tip in your piping bag.
  3. You can either fill the petals or make lines connected from one end.
  4. Sprinkle pink sugar sprinkles over the petals/stamen. Carefully move the parchment paper to refrigerator and allow to chill for at least 2 hours, preferably longer.
Filling and assembling
  1. Prepare white chocolate ganache by mixing cold cream into melted chocolate, continue mixing until incorporated and smooth. Place in a piping bag and pipe out in circles on the flat side of a macaron shell.
  2. Fill the ganache ring with raspberry jam and gently place 4-5 petals on top.
  3. Pipe another circle of white chocolate ganache in the middle of the petals and top with another macaron shell to form a sandwich with petals bursting out.
  4. Refrigerate in airtight container for 24 hours before serving.

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