Maison Cupcake

The Sweet Life At Home

  • Home
  • About
  • Recipes
  • Journal
    • Classes and Events
  • Misc
    • Oui Love France
    • Love The Stow
    • Party Food Ideas
    • Family Food Ideas
Home » Pink praline heart and white chocolate macarons

Pink praline heart and white chocolate macarons

February 14, 2011 by Sarah / Maison Cupcake

Last time I used by pink pralines to decorate bready heart shaped rolls with krushchev dough, for today I ground up some last few large chunks of praline to create a fine pink dust and stencilled it onto these macarons. An unexpected consequence of doing so was that the sugar made the macaron shells bubble up into a 3 dimensional shape. It was a total accident but I quite like it.

I am sending these macarons to Mac Attack 16 at Mactweets, the monthly macaron baking event hosted by Deeba and Jamie. This month’s theme is, oddly enough, Valentine’s macarons!

I hope you’ll excuse my brevity today… for once I’m letting the pictures do the talking!

Happy Valentine’s Day everyone!

Pink Praline Macarons with White Chocolate Ganache
Makes around 20 pairs of macaron shells

Ingredients:
for the shells
110g icing sugar
60g ground almonds
2 free range egg whites (60g worth), left to age for 2 days
40g caster sugar
2 pink pralines, smashed to bits and then ground finely

for the pink white chocolate ganache
100g white chocolate
100ml double cream
pink gel food colouring

You will need
Piping bags
2 baking sheets
a small piece of card (about A5 size)

Method:
1. Sift the icing sugar and almonds into the food processor and blitz to give yourself an even finer powder.
2. In a large mixing bowl, whisk the egg whites to a foam using an electric mixer then add the caster sugar gradually and continue beating until you have a meringue that stands in soft peaks.
3. Tip the sugar and almond mix on top. Using a silicon spatula, sweep around the bowl in a circle and then cut sideways strokes with the thin blade of the spatula through the centre backwards and forwards ten times. Repeat sweeping around the edge of the bowl and doing your ten strokes five times so that you’ve done fifty strokes. Your batter should be roughly ready by this point, you are looking for a flowing lava effect. If it is too stiff continue sweeping around the edge of the bowl and doing another ten strokes until you are happy with the flow.
4. Fix parchment paper to your baking sheet with a blob of meringue batter in each corner. Fill piping bags with the batter, I use disposable ones with around 1.5cm width snipped of the end.
5. Pipe discs in a circular movement around the size of a two pound coin. Allow a similar distance between the piped circles incase they spread. Pick the tray up with both hands and rap on the table firmly to make the circles settle.
6. Cut a small 4-5cm diameter heart shape into a piece of card. Hold it as close to the macaron batter as you can and sprinkle powdered praline dust through it to make little hearts.
6. Preheat the oven to 150c. Leave the piped circles near a radiator for 15-20 minutes to dry out (winter only). In summer, leave for 30 minutes. The surface of the circles should dry out so that they are no longer sticky to the touch. The feet develop as the surface has toughened before the centre has cooked, the pressure that builds up under heating forces the top of the macaron to rise, then you should get feet.
7. Bake for 12-18 minutes depending on size. The length of time really is trial and error. I put mine on the lowest oven shelf but again you will need to experiment.
8. Hopefully, if you’ve cooked them enough but not too much, you’ll have that happy medium of a surface that peels beautifully off the baking parchment but a meringue which remains soft and gooey like a truffle inside. If you are having trouble removing them from the paper, some drops of water sprinkled under the parchment whilst still warm will help steam the macarons off. But I find that they come off best when completely cool and don’t need this. So don’t be impatient!
9. For the ganache, heat the cream and chocolate in a small pan until they melt together. Allow to cool down but before the ganache sets, prick the surface with a cocktail stick dipped in pink gel food colouring and mix until evenly coloured.
10. When the shells are cool but whilst the ganache is still soft, spread or pipe your filling on the flat side of a shell and sandwich with another, squeezing gently. Allow to set for a couple of hours. I find the texture softer when they’ve been filled and kept in a tin overnight. They keep in an airtight tin for a week. If you can resist them.

Filed Under: Recipes Tagged With: blog events, Chocolate, Macarons, Macarons and Petits Fours

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

« Pink praline “Palmiers” with Krushchev dough
Ms Marmite Lover’s “Eat Pray Love” night »

Comments

  1. Heavenly Housewife says

    February 14, 2011 at 4:04 pm

    I am really interested in those pink pralines after reading your blog about it. I may buy myself a bag. Your macs look beautiful!
    Happy Valentines day.
    *kisses* HH

    • Sarah, Maison Cupcake says

      February 14, 2011 at 5:54 pm

      Thank you! The pralines are great fun, the colour is so cheerful.

  2. Dominic says

    February 14, 2011 at 4:07 pm

    stunning macaroons Sarah… really lovely… I am yet to try and make these as the idea scares me… i think I need a long weekend, with no company and no visitors… just myself, my oven and the sugar!

    • Sarah, Maison Cupcake says

      February 14, 2011 at 5:53 pm

      Have a go! Have a go!

  3. Morwenna Hill says

    February 14, 2011 at 4:29 pm

    Oh my your macarons are stunning! I would just about do anything for one rigt now!
    Morwenna

    • Sarah, Maison Cupcake says

      February 14, 2011 at 5:50 pm

      Ah thank you morwenna. I shall have to get some little padded boxes and I can post you some!

  4. Fabulicious Food! says

    February 14, 2011 at 4:50 pm

    Sarah these looks just stunning! So pretty and very professional! Well done you for getting a Valentine’s post out! I am having issues on blogger!! Truly amazing though and they look scrummy!

    • Sarah, Maison Cupcake says

      February 14, 2011 at 5:50 pm

      Come on over to WordPress! The water’s lovely!

  5. Nic says

    February 14, 2011 at 4:56 pm

    Your macarons just get better and better Sarah – these are adorable!

    • Sarah, Maison Cupcake says

      February 14, 2011 at 5:51 pm

      Thanks Nic – yours look super today too, I must go back to comment later.

  6. Elisa says

    February 14, 2011 at 5:08 pm

    Wow – these are stunning, and the added bonus of the raised hearts just made mine go all fluttery! I must try to make macarons one of these days- I am a little scared to be honest!

    • Sarah, Maison Cupcake says

      February 14, 2011 at 5:51 pm

      They’re oh so satisfying… like most things that are a challenge you feel wonderful when you’ve done it.

  7. Helen @ Fuss Free Flavours says

    February 14, 2011 at 5:08 pm

    Beautiful Sarah – lovely styling

    You have blogged exquisite macs and I have written a review of a book about cleaning! Something wrong there I feel!

    • Sarah, Maison Cupcake says

      February 14, 2011 at 5:52 pm

      I’m huge Aggie and Maggie (or whatever the other one was called) fan and I like reading about cleaning! I must go check out your review.

  8. Rhyelysgranny says

    February 14, 2011 at 5:11 pm

    Those look beautiful. Your photos and presentation are simply gorgoeus

    • Sarah, Maison Cupcake says

      February 14, 2011 at 5:53 pm

      Thank you very much – I haven’t forgotten I owe you a visit.

  9. Meg Luby says

    February 14, 2011 at 5:17 pm

    these look SO SO pretty! thank you for sharing, happy love day 🙂
    -meg
    @ http://www.clutzycooking.blogspot.com
    @ http://www.myscribblednotebook.blogspot.com

    • Sarah, Maison Cupcake says

      February 14, 2011 at 5:53 pm

      Thanks!

  10. Caroline - Sugargrain says

    February 14, 2011 at 5:47 pm

    I would like some of these. Sarah, you’re very talented and so humble about it too!

    Cx

    • Sarah, Maison Cupcake says

      February 14, 2011 at 5:53 pm

      That’s so sweet of you Caroline – I wish I had your business head though.

  11. Janice says

    February 14, 2011 at 9:34 pm

    That is a great effect with the raised hearts, some of the best things come by accident. Hope you enjoyed your day.

  12. Sanjeeta kk says

    February 15, 2011 at 5:28 am

    What a romantic presentation, Sarah! Love those cute Macs, and the oink pralines. You are a queen of baking 🙂 Have a great week ahead.

  13. Sweet Artichoke says

    February 15, 2011 at 8:33 am

    these are among the cutest macarons I have ever seen!
    Pralines are always so pretty! I’ve just bought some last Sunday… Thanks for the inspiration 🙂

  14. Lorraine @ Not Quite Nigella says

    February 15, 2011 at 8:47 am

    Sarah these are absolutely divine! Happy Valentines day! I love their glorious pinkness! 😀

  15. clairetweet says

    February 15, 2011 at 10:36 am

    These look amazing Sarah. Your styling and photos are fabulous too. I vowed to have another go at Macs…I will do soon and I think I will use your recipe.

    • Sarah, Maison Cupcake says

      February 15, 2011 at 5:01 pm

      Thanks! Can’t wait to hear how you get on!

  16. bridget {bake at 350} says

    February 15, 2011 at 11:45 am

    How darling! 🙂

    • Sarah, Maison Cupcake says

      February 15, 2011 at 5:01 pm

      Thanks Bridget!

  17. Holly B says

    February 15, 2011 at 12:44 pm

    Love them. So twee then make me want to wear pigtails!

  18. Summer says

    February 15, 2011 at 5:28 pm

    Awww , sooo cute ,pink is my fav Sarah ,so are ur treats!

  19. Gail says

    February 15, 2011 at 9:17 pm

    These are fab! The embossed effect of the hearts is lovely.

  20. Trudi * Fabricated Tales says

    February 15, 2011 at 11:57 pm

    Sarah these look amazing and are photographed so beautifully. I just don’t have the patience or skill to make macarons. I’ll just have to drool over yours and go to Laduree if I need a fix.

  21. Arthi says

    February 16, 2011 at 8:47 am

    Ah gorgeous gorgeous macs sarah…how pretty!love them

  22. Su-yin says

    February 16, 2011 at 2:11 pm

    Oh Sarah these are so pretty. I love how you dusted the heart on the tops of the macarons, love how something so simple elevates its look. 🙂

  23. Antonia says

    February 16, 2011 at 6:11 pm

    These are surely the prettiest macaroons I’ve ever seen! One day I’ll give macaroons a try but I fear that I’d just end up in a sticky mess. Perhaps I’ll just drool over yours instead…

  24. Barbara Bakes says

    February 17, 2011 at 6:03 am

    I love how you’ve styled your macs. So pretty!

  25. Anshu Paul says

    February 18, 2011 at 12:55 am

    Amazing!!! Amazing!!! Beautiful presentation…This is the first time I am into your blog..and can you imagine… since morning I am just and just in your blog!!!!!
    Simply Superb!!!!!

  26. MummyPages says

    February 18, 2011 at 8:37 pm

    OMG Sarah – how gorgeous and so pretty. You give Ladurée a good run for their money! Well done and thank you for the recipe. So going to have to have a go – feel the fear and do it anyway!

  27. Lora says

    February 20, 2011 at 12:01 am

    These are gorgeous. I love the pink hearts on the shells.

  28. Linda V @ Bubble and Sweet says

    February 25, 2011 at 7:59 am

    What an interesting idea to stencil on praline I think they look great.

  29. HI Cookery says

    March 1, 2011 at 3:20 pm

    What a picture-perfect Valentine’s mac. So romantic with the powdered heart center and pearl props.

  30. deeba says

    March 3, 2011 at 9:26 am

    I think these are just GORGEOUS Sarah, can’t take my eyes off them. Romantic and whimsical, what a perfect V Day fit! Thank you for bringing such beauty to MacTweets

    • Sarah, Maison Cupcake says

      March 3, 2011 at 10:38 am

      Thank you Deeba!

Trackbacks

  1. 5 Sweet Valentine Treats | TasteBits says:
    February 20, 2011 at 10:37 pm

    […] Pink Praline Macarons – Of course, macarons aren’t the easiest things in the world to make but they sure are pretty! These suitably pink macarons at “Maison Cupcake” would fit the Valentines bill perfectly. […]

  2. Valentine's Chocolate Recipes | Foodies 100 says:
    February 10, 2012 at 9:04 am

    […] absolutely adorable Valentine’s Pink Praline Macarons with White Chocolate ganache by Maison Cupcake sure look Wonderful Tonight, will make anyone fall Truely, Madly, Deeply in love […]

  3. Bitesize Bits June Round Up - Maison Cupcake | Life's what you bake it says:
    June 10, 2013 at 2:54 pm

    […] to buy in the UK but last a very long time. I published a couple of recipes 2-3 years ago (see pink praline macarons and pink praline palmiers) using a batch given to me by The Cooking Ninja when she was living in […]

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

Follow Sarah / Maison Cupcake

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

© 2009-2023 Sarah Trivuncic

All content copyright of site owner
Sarah Trivuncic except where otherwise stated. All rights reserved. Neither images or text may be reproduced without permission. Privacy / Disclosure

Archives

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT