So when I was thinking about a small dessert to make with a Belle theme, I immediately went to the French delicacy, French Macarons...because well, it takes place in France right?
Now, I don't expect you to get these down the first time, but it is totally doable! Macarons are notorious for being finicky and it actually took me a year to get the hang of it. But once you learn how to make them, you'll be hooked!
I found the best recipe here. If you haven't picked up her book, run! It is amazing. I wouldn't change anything about her recipe except I had to let my macs rest for 20 minutes before baking...she notes that you don't have to. It may be because of altitude differences, but that's just what works for me.
The filling I used was a Vanilla Bean Buttercream and Lemon Curd filling. I always use a Vanilla Bean Paste in my baking and icings as you cannot beat the flavor...but yes, it is pricey, so Vanilla extract can be used as well.
The lemon curd has the perfect amount of tart and sweetness. If you love lemon flavor, you will love lemon curd. You can also use it as a cake or cupcake filling as well.
The rose I made with red fondant and a mini silicone rose mold. You can find lots of rose molds on Amazon or Etsy. To make the rose, knead a small amount of fondant into the mold using a small knife to remove any excess. Freeze for 10 minutes, this will allow the fondant to come out clean and undistorted. After the macaron shells are done and cooled, apply a little bit of water with a brush to the bottom of the rose and adhere to the top of the macaron shell.
Here is a little video showing how to fill them.
And voila, you have cute little French delicacies perfect for any Princess Tea Party or Birthday!
Vanilla Bean Buttercream
Yield: 6 Cups
A beautiful and fluffy version of American Buttercream
ingredients:
- 2 lbs Powdered Sugar
- 1 Cup Pasteurized Egg Whites
- 2 lbs Unsalted Butter-softened
- 2 TBSP Vanilla Bean Paste or Vanilla Extract
- 1/2 Tsp Salt
instructions:
- Whisk powdered sugar and egg whites on high in an electric mixer for 5 minutes. Add butter in chunks at a time and whisk on high for 10 minutes. Add salt and Vanilla. Beat for an extra 20 minutes for an extra fluffy and smooth finish.
Lemon Curd
Yield: 1 Cup
ingredients:
- 6 TBSP Granulated Sugar
- 1/4 Cup Lemon Juice
- 3 Egg Yolks
- 1 Lemon
- 4 TBSP Unsalted Butter
instructions:
- In a saucepan, whisk egg yolks, sugar, lemon juice and the rind of 1 lemon and heat on medium until it starts to boil, whisking constantly. Boil until micture coats the back of a spoon.
- Remove from heat and add butter and stir until completely melted. Pour the lemon curd through a strainer into a bowl to remove any excess. Cover the top of the curd with cling wrap so that it touches the curd. This will avoid any hardening in the fridge. Refrigerate until jam consistency.
- Enjoy!!
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