Hi everyone; 

Have you been glued to the tv screen today to watch the royal wedding of Megan Markle and Prins Harry?


How beautiful wasn’t this wedding?
Her dress and simple look reminded me of Jackie Kennedy, I have been a fan of Princesse Diana from the beginning and I think she would have loved Megan.

(Photo by Gareth Fuller – Pool/Getty Images)

I wanted to make elegant macarons with a romantic touch, that would be perfect for a wedding! I have always loved the simple look when it comes to cakes, cupcakes, and cookies and always focus on taste first and by just adding a little chocolate hearth on top of the macarons, gave it a beautiful look.

The filling is so gooey, it is a milk chocolate fudge filling, and tastes just like a gooey caramel filling.

For taste I added vanilla bean paste into the macarons batter, I love the look and taste of real vanilla seeds in my baked goods.
And isn´t this chocolate heart cute, I just love it, These macarons are perfect to serve at any wedding if you ask me.

WHITE MACARONS WITH MILK CHOCOLATE FUDGE

  • 160 G EGG WHITES* (DIVIDED IN TWO)
  • 1 CUP (200 G) GRANULATED SUGAR
  • ⅓ CUP (80 ML) WATER
  • 2 ⅓ CUPS (225 G) POWDERED SUGAR OR CONFECTIONERS’ SUGAR
  • 2 ⅓ CUPS (225 G) ALMOND FLOUR
  • 1 TEASPOON VANILLA BEAN PASTE OR 1 VANILLA BEAN, SPLIT AND SEEDS SCRAPED

Filling;

  • Milk chocolate fudge frosting, get the recipe here.

Decoration;

  • Chocolate heart, optional 

Preparation ( check step by step pictures below↓, video coming soon)

  • Preheat oven to 275F° (135 ºC). Use the convection setting for this recipe.
  •  Prepare a piping bag with a (10mm) plain round decorating tip.
  •  Line two baking sheets with silicone macaron baking mats or with parchment paper, If you use parchment paper, add a little dot of the macaron mixture underneath each corner of the parchment paper so it stays attached when you pipe.
  • Place 6 fl. oz. (80 g) egg whites in a standing mixer bowl fitted with the whisk attachment.
  • Bring the water and sugar to a boil in a small saucepan over medium heat, stirring slowly until all the sugar is dissolved. Try to not get any sugar on the sides of the pan. ( you can always brush it away with some water and a baking brush.)
  • When the mixture starts to boil, remove the spoon and attach a candy thermometer to the saucepan.
  • Once the sugar syrup temperature reaches 235F° (113ºC) begin whipping the egg whites on high speed.
  • When the sugar syrup reaches 240F° (115ºC) and the egg whites are foamy, remove the syrup from the heat and slowly pour into the whipped egg whites.
  • Avoid pouring syrup onto the whisk.
  • Continue to beat the meringue for 5-8 minutes until cool to the touch.
  • Meanwhile, combine powdered sugar or confectioners’ sugar, almond flour and vanilla bean paste or seeds of a vanilla bean in a large bowl.
  • Add the remaining egg whites. Mix with a silicone spatula to evenly moisten all the ingredients.
  • Mix in a small amount of the cooled meringue into the almond mixture to loosen the batter.
  • Then fold in the rest of the meringue into the almond mixture until a smooth batter develops and flows like “lava”. Check mixture often to avoid over-folding.
  • Transfer mixture to the prepared piping bag and pipe out rounds of batter onto the prepared baking sheets.
  •  Bake straight away for 12 minutes; ( there is no need for you to wait until the piped cookies are dry to the touch, as many macarons recipes instruct, you may bake them as soon as they are piped.) 
  • To check if the macarons are ready, touch the top of the macaron and try to wiggle it.
  • The cookies are done when the top is firm and does not wiggle.
  • Let cool completely on wire racks, Before removing them from the baking matt/trays.
  • Make the milk chocolate fudge frosting, preferably while the macarons are in the oven, get the recipe here
  • Fill the cookies with milk chocolate fudge frosting ( about a tsp for each sandwiched cookie.) and sandwich the cookies together.
  • The chocolate hearts I made with a silicon mold, see picture further down.
  • Make sure you use chocolate that is tempered, most chocolate bars at the supermarket are.
  • Add a little dot if melted chocolate on top of the macaron, place the chocolate hearth on the chocolate dot, press slightly and let dry so you are sure the chocolate hearth stays attached.  
  • Enjoy

Have a beautiful day you all, check back soon.

Love Manuela xo

Step by step pictures;

 

 

 

 

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