What’s black and white and red
all over in the middle?
This Valentine’s Day, I decided not to go the way of the obvious heart shaped cookie in 50 shades of pink/red. Instead, I drew inspiration from the classiest treat I knew; the Oreo – always dressed for a black tie affair. Originally, I wanted to make Oreo macarons, however, when I googled Oreo ganache/filling recipes, short of buying a bag of Oreos and scrapping out the centres – which I likely will attempt one day, all I could see were the words ‘shortening’ + ‘icing sugar’. I decided that a brick of Crisco wasn’t very romantic and decided to keep the tuxedo but to opt for a different filling.
As dated or as cheesy as they may be, one cannot fault fruit covered in chocolate. They are the perfect couple. If I could, I would have a chocolate fountain on our kitchen counter flowing 24/7. For my Valentine Day macarons, I stuck with a classic fruit + choco pairing; strawberries and white chocolate.
M A C A R O N S
for these shells, I had to use a ton of black gel food colouring to achieve a dark + rich colour
F I L L I N G S
[enough to fill 35-40 macrons]
[though below is the full recipe, in this case I only made a 1/2 portion]
5g corn starch
1/2c fresh strawberry purée
235g soft butter
combine sugar + corn starch + eggs + strawberry purée
cook over low heat continuously stirring until the mix simmers and starts to thicken
remove from heat | cool for 10mins or until it reaches 140ºF/60ºC
combine mixture with the soft butter in a food processor until smooth
refrigerate for 12hrs
transfer into a pipping bag
.white chocolate ganache.
[enough to fill 35-40 macaraons]
170g white chocolate
1/4 + 1/8c of whipping cream
chop white chocolate into small chips if not already
melt the chocolate on a stove in a double boiler
while the chocolate melts, in a small sauce pan bring cream to a simmer
when chocolate is melted remove from stove
mix cream into chocolate until combined
transfer into a shallow dish and let cool to room temp
cover with plastic wrap directly touching ganache surface | place in fridge for 2hrs-overnight until mix thickens
when ready, whip ganache with an mixer until light + fluffy
transfer into pipping bag
once macarons have been paired, pipe a ring of white chocolate ganache on 1/2 of each cookie
pipe the strawberry cream into the white chocolate ring centre
sandwich together each cookie 1/2
place in an air tight container and refrigerate for at least 24hours before serving
I found the perfect black + white boxes to coordinate with my black + white macarons.
Boxed up and sealed with a kiss!
Happy Belated Valentine’s Day!
b+w box, Kate Spade | Indigo
lips sticker | Indigo
These look beautiful! I tried to make macarons the other day and totally failed lol I’m gonna try your recipe!
Macarons are definitely a finicky cookie. I’ve had many failed batches. Baking them will test your patience but I think they are well worth the frustration.
Best of luck with your next batch!
Thanks for stopping by,
You are so talented! These look amazing x
Thanks for the compliments and thanks for checking out my blog!!!
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