Monday, 14 February 2011
Macarons with White Chocolate Cream and Raspberries
I know, it's like trying to catch a bus around here, you don't get one for ages and then several come along in quick succession! I'm talking about my macarons though, and these are filled with white chocolate cream and fresh raspberries, perfect timing for 'V' day!
I tried a new recipe, using the Italian meringue method and it made the smoothest, most beautiful macarons I have ever turned out + the messiest stickiest kitchen I have ever had! The recipe was from Not So Humble Pie, a fabulous blog with a great macaron trouble-shooting guide.
♥ Macarons with White Chocolate Cream and Raspberries ♥
1 quantity of macarons coloured pink, I used this recipe from Not So Humble Pie
1 small carton of double cream
3 oz good white chocolate
Melt the chocolate and leave to cool, but but don't let it set hard.
Whip the double cream until stiff and fold in the cooled white chocolate.
Pipe the cream onto the macarons and add a raspberry. Top with another macaron.
These can be refrigerated for a couple of days.
♥ ♥ ♥ This is my entry for the Mac Tweets monthly challenge and this month it's Valentine Macs, need I say more? ♥ ♥ ♥
Other Macarons on Cherrapeño:
Lemon Meringue Macarons
Black Forest Macarons
Chocolate Macarons with Chilli Chocolate Ganache
Christmas Macarons (Cranberry & Pistachio with White Chocolate & Vanilla Cream)
Chocolate Macarons with Caramel Cream
Coffee Macarons with Nutella Cream
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This content belongs to Nic at Cherrapeno. All writing and photography copyright N Fowers © 2007-2011 unless otherwise indicated. All rights reserved.