Valentine’s Macaron Heart Cake
Valentine’s Day is coming up and I wanted to make something special. Heart shaped macarons are always big hit around this time and they are fun to make. But this time I made Valentine’s Macaron Heart Cake and filled with dark chocolate ganache and raspberry confit. I also made printable template for you, that you can download and use it. This cake may look complicated but really easy to make. Full video you can watch on my You Tube Chanel.
Why you’ll love this dessert
- Texture, shape and taste. All this just screaming Valentine’s Day.
- Perfect dessert to be made a day or two ahead the time.
- Color and fillings can be changed for your taste.
- If you want “wow” dessert, then this it.
How to make Valentine’s Macaron Heart Cake
Step One. Make dark chocolate ganache. Full recipe and video is already on my blog and You Tube Channel. If you are not big fan of dark chocolate, you can make any of your favorite ganaches or buttercream to fill cake. I have many recipes for ganaches and they all can work for this cake.
Step Two. Make raspberry confit. I love to use confit for macarons or cake. However, confit can be replaced with your favorite jam too.
Step Three. Download and print template. I recommend to do this step before making macaron shells.
How to pipe
Step Four. Bake macaron heart shaped shells. I used my my basic French meringue recipe for the shells. If you like to use Italian meringue, you can check this recipe. I also have online video lesson how to make macaron shells using No rest method. The recipe in the lesson has less sugar than my basic French meringue recipe. You can check that too. However method and meringue you are using for regular macaron shells, use that to make Valentine’s Macaron Heart Cake. I have video how to make Rosette Macaron shells. The same rules will apply to make this cake. One part of macaronage you need to have undermined and other part regular (should flow like “lava” from the spatula). If you never made textured macarons, watch my videos on You Tube Chanel.
How to assemble Valentine’s Macaron Heart Cake
Step Five. Assemble cake. This is the best part and should be done a day or two before you will enjoy this cake. When you have baked shells, place ganache into pipping bag with round tip. In the bag with raspberry confit cut a little tip and it ready for filling. Place round heart with the flat side up on the countertop and pipe ganache. In the center of the ganache pipe confit. Sandwich cake with rosette heart and press lightly. Place cake into air tight container and refrigerate. Macaron cake need to ” mature” before you can enjoy it. This Valentine’s Macaron Heart Cake is perfect dessert that can be and should be made ahead. Just on time for Valentine’s Day.
Tips for making Valentine’s Macaron Heart Cake
- use template to pipe macaron shells.
- color can be changed to pink or your favorite. Purple or white will also work great.
- confit can be substitute with jam or nuts.
- you can make both shells using round tip and regular macaronage, if making rosettes looks complicated for you.
- top can be decorated with sprinkles
How to store
Store Valentine’s Heart Macaron Cake in air tight container for 2-3 days. You can also freeze this cake for a few months. Defrost cake by moving from the freezer to the fridge, I do that overnight.
If you use my template and make this Valentine’s Macaron Heart Cake, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Red Velvet Macarons
- Chocolate Covered Strawberries
- Dark Chocolate Raspberry Macarons
- Strawberry Macarons
- Strawberry Champagne Macarons
Valentine’s Macaron Heart Cake
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 small saucepan
- 1 emulsify blender
- 1 1M wilton pipping tip
- 1 round piping tip
- 2 pipping bags
Ingredients
Dark Chocolate Ganache
- 200 gr heavy cream
- 20 gr glucose syrup
- 200 gr dark chocolate
- 40 gr unsalted butter
- 2 gr salt
Raspberry Confit
- 45 gr white granulated sugar
- 5 gr pectin NH
- 150 gr raspberry purée
- 1 gr citric acid
Macaron Shells
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- red food coloring
Instructions
How to make Dark Chocolate Ganache
- Semi melt dark chocolate in the microwave or using double boiler method.
- In the small saucepan over medium heat warm up heavy cream and glucose syrup. Do not boil!
- Add warm mixture of the cream to melted chocolate in 3 parts, mixing with the spatula all the time.
- Add butter and emulsify with hand blender.
- Transfer ganache to flat container and cover with the plastic wrap " to contact".
- Leave ganache on the countertop to stabilize. Usually it takes about one hour.
How to make Raspberry Confit
- Mix sugar and pectin in the small bowl or cup.
- In the small saucepan over medium heat warm up raspberry puree.
- Drizzle sugar mixture over puree and mix with the whisk or spatula.
- Bring confit to the boil while mixing all the time.
- After boiling confit for 20-30 seconds, turn off heat. Add citric acid and mix again.
- Transfer confit into piping bag and leave flat on the countertop to cool. Then refrigerate until use.
How to make macaron shells
- Download and print template.
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. Half of undermixed macaronage place into pippin bag with 1M wilton pipping tip.
- Continue folding other half of macaronage. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Place template under baking mat and pipe using bag with round tip.
- Remove template and place mat on baking tray. Top the tray, remove bobbles with the toothpick if needed.
- Place template under baking mat and pipe rosettes with other bag that has 1M piping tip. Do not top the tray after. Just remove template.
- Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. If your oven have "convection bake "setting, use that. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan.