Jasmine Macarons
Beautiful, floral and light heart-shaped Jasmine Macarons! A delicious dessert that is perfect to make for your loved ones, like a Valentine or even friends and family.
Add <quantity>250<unit>g</unit></quantity> of heavy cream to a saucepan over medium heat and bring to a boil. Remove from heat
Add <quantity>6<unit>g</unit></quantity> of jasmine tea leaves, mix and set aside for 6m to infuse
Hydrate <quantity>1.5<unit>g</unit></quantity> of gelatin leaves according to the manufacturer's instructions. Add to a tall recipient along with <quantity>17<unit>g</unit></quantity> of trimoline
Sieve the infused heavy cream into a jug
Start mixing with a hand blender, add <quantity>56<unit>g</unit></quantity> of chopped white chocolate and continue to blend until homogeneous
Add <quantity>100<unit>g</unit></quantity> of heavy cream and blend until homogeneous
Place the ganache in the refrigerator to cool for at least 4h
Sieve <quantity>200<unit>g</unit></quantity> of almond flour and <quantity>200<unit>g</unit></quantity> of powdered sugar into a bowl
Add <quantity>75<unit>g</unit></quantity> of egg white and <quantity>0.8<unit>g</unit></quantity> of powdered red food coloring. Mix until homogeneous and set aside
Add <quantity>50<unit>g</unit></quantity> of water and <quantity>200<unit>g</unit></quantity> of sugar to a saucepan over medium-low heat
Bring to a boil until the sugar dissolves and the mixture reaches <temperature>118<unit>°C</unit></temperature>. Remove from heat
Add <quantity>75<unit>g</unit></quantity> of egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whisk until white and foamy.
Slowly add the sugar syrup to the egg whites, whisking constantly. Continue to whisk for 5 minutes until stiff peaks form, creating an Italian meringue
Gently incorporate the meringue into the almond flour mixture until completely homogeneous
Transfer the mixture to a piping bag fitted with a round piping tip
Line a baking sheet with a baking mat or parchment paper. Pipe the dough into a heart shape, leaving at least <quantity>1<unit>in</unit></quantity> of space between each other
Set the baking sheet aside for 1h to dry the macarons
Preheat the oven to <temperature>165<unit>°C</unit></temperature> for 20m
Reduce the temperature to <temperature>140<unit>°C</unit></temperature> and bake the macarons for 20m until fully dry. The heart shaped macaron shells are ready
Allow the macaroons to cool completely and match the shells to form pairs
Place the ganache in the bowl of a stand mixer with the whisk attachment and beat on medium speed until stiff peaks form. The jasmine ganache is ready
Transfer the ganache to a piping bag
Pipe the ganache into one side of each pair and top with the other to close. The jasmine macarons are ready
Call your loved one and enjoy this together!
I'm here to answer any questions you have about Jasmine Macarons. Try me!