Hot Macarons For My Hot Tamale
I know, I know…Valentine’s Day is like 4 days behind…and still I am all about the reds and the pinks…and gushy feelings for and shared with family and loved ones. You are going to think I am lying when I proclaim high and loud that we do not celebrate V-Day. Well, we don’t do the usual things like flowers, jewelry, and especially dining out. I love what Jen said about that day and how she feels about her man. Ditto Jen! So it should be no surprise to you when I tell you that we ended up making dinner together and that I am the one who brought the jewelry…in the form of these Jeweled Hot Tamale Macarons.
I know B. loves macarons way more than I do, and he likes Hot Tamales way more than I do, so I found it only fitting to make these for him for last Thursday, except they were made on Tuesday and also shared with my mother before her trip back. Only a few were left for Valentine’s Day dinner and that was plenty with a glass of dessert white wine. Why a Hot Tamale? Because I think B. is plenty hot to make me melt… Just like these macarons. Why Jeweled Macarons? Because they’re full of sparkles and when held in the light they look like a million bucks.
I filled them with a soft white chocolate and raspberry ganache and as you bite into them, you are surprised by a hot cinnamon candy. The macaron shells were painted hot red and sprinkled with pink sugar sparkles which offer a little extra crunch on your lips when you bite into them.
I promise this is the last "lurve" post for a while, I guess I just got inspired this year!! Note on the first photo: my mom was my model and I want to thank her for going through 15 minutes (twice) of "Don’t move" "To the right…lower…left" "Hold it" "One more…" especially right after she woke up…! Thank you Mom!
For the Macarons:
3 egg whites (I like to use 2-3 day old egg whites)
50 gr. granulated sugar
200 gr. powdered sugar
110 gr. ground almonds
3 Tb hot red powdered food coloring, divided
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glosy meringue. Do not overbeat your meringue or it will be too dry and your macarons won’t work. Combine the ground almonds and powdered sugar in a food processor and give them a quick pulse. It will break the powdered sugar lumps and cobine your almond with it evenly. Add them to the meringue along with 1 TB food coloring and fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip with the batter and pipe small round onto parchment paper baking sheets. Preheat the oven to 315F. Let the macarons sit out for an hour to harden their shell a bit and bake for 8-10 minutes, depending on their size. Let cool completely. Combine 2 Tb food coloring with 1TB water in a small container and paint the macaron shells with the color. Sprinkle with the sanding sugar. Fill a pastry bag with the ganache, pipe over one shell, add a Hot Tamale candy and close with the other macaron shell.
White Chocolate Raspberry Ganache:
8 oz white chocolate
3/4 cup heavy cream
1/2 cup rasberry puree
If you can’t find raspberry puree: in a food processor, puree enough raspberries (1/2pint) to get the required mesurement.
In a heavy bottom saucepan, heat the cream to boiling, remove from heat and stir in the white chocolate. Whisk until completly combined, add the raspberry puree. Refrigerate until ready to fill the macarons.
Now…I need to brag a little…but just a little…. Dessert Magazine released their first digital edition and is featuring a lot of the contestant from the Death By Chocolate Contest (with their permission) Not only am I featured in their edition but The Nutella Creams picture actually made the cover! Now…excuse me for the shameless "Tooting my own horn"…I am done. I love the layout of the magazine and the actual "flipping" the page sound, I am looking forward to reading more issues!