Heart-Shaped Macarons with White Chocolate and Pomegranate Ganache

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Hello miloves!

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!

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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.

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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. 😉

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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.

Much looooove,
Bettina.

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Heart-Shaped Macarons with White Chocolate-Pomegranate-Ganache

yield: about 25 macarons
preparation time: 1h
making time: 17 min

Ingredients:

For the macaron halves:

  • ­       145g almond flour*
  • ­       230g powdered sugar
  • ­       122g egg whites (i.e about 3 egg whites)
  • ­       42g sugar
  • ­       2 drops of red food colouring (gel)

* for almond flour: grind almonds extra finely; preferably, use peeled almonds

For the ganache:

  • ­       130g white chocolate
  • ­       0.25 dl pomegranate juice (fresh)
  • ­       0.40 dl cream
  • ­       1 drop of red food colouring (gel)

 

For the decoration:

  • ­       pomegranate seeds
  • ­       edible gold glitter


Preparation:

  1. 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.
  1. 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.
  1. Put the mixture into a piping bag with a round nozzle and pipe the hearts according to the template onto the baking parchment.dsc05637b
  2. Let the hearts rest for at least 30-45 minutes (make there’s no draught!). Preheat the oven to 130°C.
  3. 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.
  4. As soon as the macarons are completely cool, fill them with the ganache and put the halves together. Decorate with the old glitter.dsc05650bdsc05676b
  5. 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.

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To get a printed version:
Download the pdf. (Both English and German versions available!)

Heart-Shaped Macarons with White Chocolate-Pomegranate-Ganache

Herz-Macarons mit Weisser Schokoladen-Granatapfel-Ganache

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Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel

dsc04328bHello my dears!

Today’s post is again a special one – it is my guest post for Sarah from Hidden Sweet Treats. She made a lovely cupcake recipe for me including some of my favourite ingredients and I made this recipe here for here inspired by some of her favourite flavours.dsc04287bdsc04438b dsc04316bThe result was really amazing! I loved both the texture and the taste of these wonderful little hearts.dsc04304bdsc04305b

At the bottom, there’s a tender, creamy pecan nut caramel and on top sits a lovely cinnamon roll in heart shape based on the Swiss “Hefe-Schnecke”. And of course, there’s much more to the filling than only cinammon: The filling also involves hazelnuts, more pecan nuts, cream and an apple.dsc04310bdsc04428bdsc04326b

Thanks to this apple, my hearts are not too sweet and, in addition, they’re also incredibly moist and soft, thanks to the apricot jam and the caramel. Besides – I simply love baking with yeast, especially in winter! When the dough rises and transforms, that’s almost like magic to me… dsc04435bdsc04319b

In that sense, enjoy this magical time – it’s the most wonderful time of the year!

Best wishes,
Bettina.

P.S. Check out the guest post here!dsc04297b

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Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel

active preparation time: about 1 h
(plus rising for about 1.5 h)
yield: about 20 hearts (if you don’t have heart shaped forms, you can also use a muffin tin)

Ingredients:

  • 120g pecan nuts (finely chopped)
  • 90g butter
  • 150g muscovado sugar
  • 10 tbsp. cream
  • 300g flour
  • 5g salt
  • 3 tbsp. sugar
  • 70g butter, softened
  • 20g fresh yeast
  • 1 dl warm milk
  • 1 egg
  • 120g ground hazelnuts
  • 30g finely chopped pecan nuts
  • 3 tbsp. muscovado sugar
  • ½ tsp. cinnamon
  • 1 apple
  • ½ lemon, zest
  • 4-6 tbsp. cream
  • about 100g apricot jam

 

Preparation:

  1. For the caramel: Finely chop the pecan nuts. Put butter, sugar and cream into a small pot and bring to the boil while constantly stirring. Cook the mixture at a rapid boil for 1 minute, then take it off the stove and add the pecan nuts. Evenly distribute the caramel into the heart forms.
  2.  Sieve the flour into a big bowl. Add salt.
  3. Warm the butter, whisk until cream. Then, add it to the flour mixture. Stir.
  4. Dissolve the fresh yeast and the sugar in the slightly warmed milk while stirring.
  5. Form a little well in the flour mixture and pour the yeast-milk into this well. Add the egg. Stir until the dough sticks together.
  6. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
  7. Flour the dough and put it into a clean bowl. Cover with a slightly wet kitchen towel. Let it rise in a warm place for 45-60 min.
  8.  In the meantime, prepare the filling: Combine the ground hazelnuts, finely chopped pecan nuts, sugar, peeled and grated apple, lemon zest and cream in a small bowl. Add another tablespoon of cream, if the mixture is too dry. Set aside.
  9.  Punch the risen dough back and form a thin (2-3 mm) rectangle. Cover it with the filling. Roll it from the long side.dsc04277b
  10. Push the roll firmly together (maybe you have to roll it again). Cut the roll into slices of about 2-3 cm. Lay the slices into the heart forms and press them carefully onto the caramel. Let the hearts rise (covered by a kitchen towel) in a warm place for another 20-30 minutes. Preheat the oven to 220°C.
  11.  Bake the hearts for about 15-20 minutes. When they’re done, take them out of the oven and brush them with apricot jam (which you have previously heated in a pot) while they’re still warm.
  12. Let the hearts cool down on a cooling rack or enjoy them warm – as you prefer it.

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel (Recipe English)

Hefeteig-Herzen mit Apfel, Zimt und Pekannuss-Karamell (Rezept Deutsch)

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Blueberry Sorbet – Frozen Mother’s Day Dessert

SONY DSCHappy Mother’s Day! I don’t know about you, but I’ve certainly got the most amazing Mum ever! She supports and loves me in every way and this is really something to thank her for. (Also, without her help, this blog wouldn’t be possible, because as fond as I am of baking, I do not exactly like tidying and cleaning afterwarts much. 😉 So, she helps me out often after I’ve cooked or baked, which is really very kind of her! ❤Blueberry SorbetTherefore I dedicate this post to her. This recipe will give you a very quick and easy Mother’s Day dessert. I chose it, because I myself don’t have much time to bake today as I’m about to play in a concert and have to get ready soon.

To add a special Mother’s Day-ish touch to the ice cream, or sorbet, to be precise, I made a lovely litte caramel decoration: A flower and a heart topped with blueberries.And voilà – you’ve got something sweet and simple to say ‘thank you’ to the person who’s been there for you your entire life.

Thank you, Mum! ❤

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Blueberry Sorbet with Caramel Decoration

Serves 8
Preparation time: 20 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 250g blueberries
  • 150g sugar
  • 2 dl water
  • 2 tbsp. lemon juice
  • 2 egg whites
  • 150g sugar
  • 3 tbsp. water
  • a bit of canola oil
  • a few blueberries

Preparation:

  1. Put sugar and water into a pot and bring to the boil. Cook until the mixture starts to thicken up. Let it cool down completely.
  2. Blend sugar mixture, lemon juice and blueberries. Whisk the egg whites until stiff. Gently fold the egg whites into the blueberry-mixture and combine, trying to keep the volume.
  3. Put the sorbet mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.SONY DSC
  4. In the meantime, prepare the caramel decoration: Dip heart and flower forms into the canola oil and put them onto a baking parchment.
    Put sugar and water into a pot and bring to the boil while stirring.
    As soon as the mixture starts to turn brown, stop stirring (you can still toss).
    Pour the caramel into the forms and decorate some of the hearts with fresh blueberries (while the caramel is still liquid).

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To get a printed version: Download the pdf. (Both English and German versions available!)

Blueberry Sorbet with Caramel Decoration

Blaubeer-Sorbet mit Karamelldekoration