Only a day to go until Valentine’s Day – and even though I never actually “celebrate” this day myself, I still enjoy creating a Valentine’s Day recipe each year. Last year I made cute Owl Cupcakes and the year before, I invented a heart-shaped version of a mini Victoria Sponge.
This year, I have the ultimate Valentine’s Day treat for you: it’s sweet, it’s pink aaaand it’s a macarons!
I chose pomegranate as the fruity ingredient – I just loooove the look of the pomegranate seeds (and their taste as well, of course). The rest of the ganache is mainly white chocolate to make sure I could have the pinkest macarons ever.
To add an extra bit of glamour to my little beauties, I sprinkled them with a bit of gold glitter or painted little golden hearts on top of the macarons halves. The glitter was given to me by a dear friend for Christmas and I was so happy that I could finally try it out.
I suggest that you serve pomegranate seeds along with the macarons. Firstly, because their sweetness can definitely do with a fruity counterpart and secondly, because, I must admit that the flavour of the pomegranate in the ganache is quite subtle. 😉
Have a lovely Valentine’s Day and don’t hesitate to bake these little treats – macarons are honestly not as difficult to make as some people want to make you believe! To insure you get the perfect heart shapes, you can use this Heart Template.
Heart-Shaped Macarons with White Chocolate-Pomegranate-Ganache
yield: about 25 macarons
preparation time: 1h
making time: 17 min
|For the macaron halves:
* for almond flour: grind almonds extra finely; preferably, use peeled almonds
|For the ganache:
For the decoration:
- For the preparation of the ganache: Bring cream to the boil and pour over white chocolate until the chocolate has melted. Add the food colouring. Let it cool in the fridge for at least 2h.
- For the macaron halves: Mix almond flour and powdered sugar. Whisk the egg whites until almost stiff, then, add the sugar while whisking. As soon as the mixture forms little peaks, add the food colouring.Add the almond flour-powdered sugar mixture in three steps. Fold it carefully into the egg whites-mixture.
- Put the mixture into a piping bag with a round nozzle and pipe the hearts according to the template onto the baking parchment.
- Let the hearts rest for at least 30-45 minutes (make there’s no draught!). Preheat the oven to 130°C.
- Bake the macarons for about 17 minutes. Afterwards, take them together with the baking parchment off the baking tin. Detach them carefully from the baking parchment when they are quite cool.
- As soon as the macarons are completely cool, fill them with the ganache and put the halves together. Decorate with the old glitter.
- Store in the fridge for up to 48 hours. Serve with pomegranate seeds. Enjoy!
Tip: You can easily prepare the macaron halves on the day before.
To get a printed version:
Download the pdf. (Both English and German versions available!)