I remember having this conversation with a colleague at work about Valentine’s Day. He was quite stressed about making sure he picked up the right card, flowers, candy…the works for his wife. Not so odd, right? However, it was the severity in which he professed it, as if he was in confession. According to him, there was no way, shape or form could he walk through the door at home without bearing these tokens of his undying affections. Do significant others really place such high expectations for the commercial items of cards, flowers, chocolates, jewelry, etc? Shouldn’t it really be about the loving things you do all the time for each other…not just on February 14th?
In the loving spirit of what Valentine’s is about, I’ve made pastel pink macarons adorned with three pearly sugar beads on the top shells. But wait…the best is yet to come! In between those delicate macaron shells is a creamy, honey and white chocolate ganache filling. I’ve modified a white chocolate ganache recipe from Macarons: Authentic French Cookie Recipes from the Macaron Cafe by Cecile Cannone. See my Chocolate French Macaron post for the macaron shell recipe. The ganache recipe will actually make much more than you’re going to need if you follow the Tartelette’s recipe.
The flavor of the ganache really comes through after you’ve refrigerated them. Set out 10-15 minutes at room temperature before serving.
- Used about 2 drops of pastel pink food coloring paste.
- Added 1/2 teaspoon vanilla extract to the filling.
- After beating the ganache and adding all the butter, I filled a pastry bag with it and refrigerated for about an hour. Give it some time to set before piping.
- Store leftovers in the refrigerator in an airtight container.
- After piping and assembling your macarons, refrigerate them in an airtight container until they are cold.
- To serve, set out at room temperature for about 10-15 minutes before serving.
7 ounces white chocolate, cut into small pieces
1 cup heavy cream
1 tablespoon honey
1/2 teaspoon vanilla extract
3 1/2 tablespoons unsalted butter, slightly cold
In a saucepan over low heat, melt and blend the white chocolate, cream and honey, consistently, gently stirring with a wooden spoon.
Pour the white chocolate mixture into the bowl of your stand mixer and let it cool to room temperature. Add the vanilla extract to the cooled mixture in the mixing bowl and with the wire whip attachment, beat at a high speed. Add butter in small pieces and continue beating until the ganache is light and fluffy.