These macarons are perfect for Valentine's day! The rosette and heart patterns are easy yet elegant to create. The method used for these macarons is the Swiss method. The Swiss method involves heating egg whites and sugar over a double boiler to melt the sugar, then beating the mixture until a stiff meringue forms. For me, this method yields more stable macaron shells (compared to creating a meringue without heating the egg whites and sugar first).
For creating the two different shapes, I will prepare separate piping bags and tips. Before fully mixing (or macronaging) the batter, split it in half. This is because the batter used to pipe the rosettes will require less macronaging so that it remains stiffer and holds the lovely rosette pattern.
This recipe makes about 35-40 macarons, but you could easily scale the recipe to make more or less.
If you would like to see a video of the piping process, check out this instagram reel:
For the macaron shells
- 140g egg whites (from 4 medium sized eggs)
- 175g almond flour
- 175g powdered sugar
- 120g granulated sugar
- Pink food gel
- 1 tsp ube extract
- 130g white chocolate
- 80g heavy cream
- 30g butter
For the macaron shells
- Prepare your templates - paper printed out with with hearts, the other circles. Place templates under a silicone baking mat or parchment paper.
- Combine almond flour and powdered sugar and pass mixture through a sieve. This is to remove any lumps and I like to do it twice for smoother macarons.
- Prepare a pot of water over low-medium heat until the water starts simmering.
- Combine egg whites and granulated sugar in a large heat-proof bowl and place over the simmering pot of water (ensure the base of the bowl does not touch the water).
- Stir mixture with a whisk continuously. Once the sugar has melted, remove it from the heat and immediately transfer to the bowl of a stand mixer fitted with a whisk attachment. Add 2-3 drops of pink food colouring.
- Mix on high speed until stiff peaks form - this is your meringue.
- Add the dry mixture (almond flour and powdered sugar) into the meringue and continue mixing on low speed until just combined.
- Remove the whisk attachment and divide batter in half.
- For one half of the batter, continue mixing (macronage) with a silicone spatula until you can draw figure of 8s with the batter.
- For the other half, the dry ingredients should be fully combined, but the batter will be relatively stiff, this is for the rosettes pattern.
- Transfer batters to a piping bag fitted with a round size 10 piping tip (for the hearts) and a piping bag fitted with a 1M piping tip (for rosettes).
- Pipe onto baking mat, then allow to sit until a skin forms over the top (about 30-45 minutes under aircon temperature). You should be able to gently touch the top of the macaron and it will feel dry, then you know it is ready to bake.
- Pre-heat oven to 140C, then bake macaron shells for 14 minutes.
For the ube ganache
- Add the ube extract, white chocolate and heavy cream together in a bowl and microwave for about 30-45 seconds until the chocolate has melted.
- Use a silicone spatula to stir the mixture then add the butter in. Mix until the butter has fully melted.
- Allow to cool and place in the freezer/fridge until it sets firm enough to pipe.