Raspberry & Milk Chocolate Heart Macarons

Raspberry & Milk Chocolate Heart MacaronsHeart heart heart… Macarons ♥ 3 weeks to Valentine’s Day 2016! Amaranth red heart shaped macarons filled with soft milk chocolate ganache and refreshing raspberry jelly hearts. These are really great treats to impress your sweetheart and if you are new to making macarons, now is the time to start practicing.

I find heart shaped macarons a little trickier to make than the classic round shaped macarons, certainly because of the lack of practice in piping these sweeties.

This year I’ll take on the challenge to master heart shaped macarons – here are the first ones. They are possibly my darkest coloured macarons yet, and that is because I used food colouring powder and a tiny bit of colouring gel for yet darker hue. Hope you like them 🙂Raspberry & Milk Chocolate Heart Macarons

Raspberry & Milk Chocolate Heart Macarons
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Heart shaped macarons filled with milk chocolate ganache and raspberry jelly.
Servings Prep Time
21macaron cookies 1-2hours
Cook Time
16minutes
Servings Prep Time
21macaron cookies 1-2hours
Cook Time
16minutes
Raspberry & Milk Chocolate Heart Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Heart shaped macarons filled with milk chocolate ganache and raspberry jelly.
Servings Prep Time
21macaron cookies 1-2hours
Cook Time
16minutes
Servings Prep Time
21macaron cookies 1-2hours
Cook Time
16minutes
Ingredients
  • heart shaped macaron shells
  • 70 grams egg whites divided
  • 80 grams sugar
  • 80 grams powdered sugar
  • 80 grams ground almonds
  • 20 mililiters water
  • 1 teaspoon red food colouring powder
  • 1/4 teaspoon red food colouring gel
  • filling
  • 40 grams instant raspberry jelly powder
  • 150 mililiters water boiling
  • 60 grams milk chocolate melted
  • 15 mililiters cream
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C. Prepare a baking sheet with baking paper or silicone heart 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 it boil for a minute and remove from heat.
  4. Slowly pour the sugar syrup to the egg white foam while continuing to mix on high speed.
  5. Continue whisking until the bowl cools down and the meringue is glossy with stiff peaks.
  6. Meanwhile sift powdered sugar and ground almonds into separate bowl and combine with remaining egg whites and powdered and gel food colouring.
  7. Gently fold the meringue into the mixture and place in a piping bag with large round piping tip.
  8. Pipe heart shaped macaron shells onto the baking sheet and tap the baking sheet few times to get rid of possible air bubbles.
  9. Bake in preheated oven for 15-17 minutes and leave to cool down.
  10. While the shells are cooling down prepare the raspberry jelly (alternatively you can use raspberry jam and skip this step) by mixing the instant jelly mixture with boiling water and pour onto a medium sized plate. Place in refrigerator until set then cut into small cubes/rounds/hearts.
  11. Pair macaron shells with matching shells and place jelly in middle on flat side of the shell.
  12. Prepare ganache by mixing cold cream with melted chocolate, mix until smooth and shiny and then place into a piping bag. Pipe ganache around the jelly and top with another shell to make into a sandwich.
  13. Refrigerate for at least 24 hours before serving.

 

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  1. Pingback: 15 Recipes For Valentine’s Day Dessert & Treats | Baking In Pink

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