Valentine's Macaron Heart Cake

4.50 from 2 votes

Valentine's Macaron Heart Cake is filled with dark chocolate ganache and raspberry confit. Template included in the post.

Prep Time1 45

Cook Time30

stabilizing ganache1

Total Time3 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: cakes

Calories: 2109kcal

Semi-melt dark chocolate in the microwave or using the double boiler method.
In the small saucepan over medium heat, warm up heavy cream and glucose syrup. Do not boil!
Add a warm mixture of the cream to melted chocolate in 3 parts, mixing with the spatula all the time.
Add butter and emulsify with an immersion blender.
Transfer the ganache to a flat container and cover it with the plastic wrap " to contact."
Leave the ganache on the countertop to stabilize. Usually, it takes about one hour.

Mix sugar and pectin in a small bowl or cup.
In the small saucepan over medium heat, warm up raspberry puree.
Drizzle the sugar mixture over the 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, and turn off heat. Add citric acid and mix again.
Transfer the confit into a pastry bag and leave flat on the countertop to cool. Then refrigerate until use.

Download and print the template.
In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 the undermixed macaronage is placed into a pippin bag with 1M Wilton pipping tip.
Continue folding the other half of the macaronage when macaronage drips down from the spatula “like lava,” and transfer it into a pastry bag with a round tip.
Place the template under the baking mat and pipe using a bag with a round tip.
Remove the template and place the mat on a baking tray. Top the tray, and remove bobbles with the toothpick if needed.
Place the template under the baking mat and pipe rosettes with another bag that has a 1M piping tip. Do not top the tray after. Just remove the template.
Let shells rest on the countertop until no batter sticks to your finger when you touch them.
Bake macaron shells in the preheated oven to 275^oF (134^oC) for 12-14 minutes. If your oven has a "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 a baking sheet pan.

Get all ingredients and tools ready before baking.

Use the template to pipe macaron shells.