Red Velvet Valentine!

posted Feb 13, 2014, 4:28 AM by Unknown user   [ updated Feb 13, 2014, 5:47 AM by JolieT 72 ]
Hi, my name is Sayuri and this is my blog. Yes friends, it's that time of the year again,  Valentines! Well,TODAY isn't Valentines day, but it's valentine's "month", so util Valentine's day has passed this blog will be all about love! First off, I need to  give you a whole mandatory speech about love so here it goes. Love, a way f expressing emotion towards your fail, friends, that special someone, but sometimes we don't do that we don't appreciate the people around you, and how much they care. At any time of any day someone  you take for granted could go to cardiac arrest, and die! You will regret all the horrible things you've ever done to that person, might even blame yourself, because it is very likely that when they went skiing they went to get you off their mind. But when doing so, they jumped off  hill and landed on  their head, and did you really want that to happen? No! This entire situation could have been avoided, but  you just had to take him/her for granted! This person isn't necessarily your mom, or sister this could be that    you now has a huge crush on you, but you ignore, gossip about, lie to! Suicide is never for no reason, and most times it will relate back to love. This is truly depressing, but i s not the only aspect of love, there is a form called Storage, the feeling that parents naturally feel towards their children, a family friend love. There is Eros, a passionate, intense love that makes you SUPER romantic, this one is what you get when the lights are dimmed, scented candles are flaming, and you and your hubby are eating chocolates getting some sort of moody. There are more but, by know I think you just want something to eat. I know the title says red velvet valentine, and you were expecting red velvet cake but everybody does that! So instead  are going to make red hot heart macaroons! You will need:


100 g egg whites at room temp
110 g almond meal
200 g icing sugar
50 g caster sugar
1/2 tsp salt
pink food colouring,
200 g white chocolate, finely chopped
120 ml  pouring cream
1 tsp pure vanilla extract
1 cup raspberries
1. Place Icing Sugar, salt and almond meal in food processor and pulse for about 30 seconds to remove and lumps. Place in  a large mixing bowl and set aside.
2.Using and electric mixer, beat egg whites in a medium mixing bowl for a few minutes until it reaches soft peaks.
3. Put the mixer on high speed, gradually add the caster sugar and beat until it reaches stiff peak. It should be very dry and stay inside the whisk 
5. Add the dry mixture (almond meal and icing sugar) to your meringue and mix. You can be quite rough and quick at first as you want to break down the bubbles in the egg white, then, as it starts to come together, start to mix carefully. This is the crucial stage where things can go sour. Don't mix it enough and you end up with rough, bumpy, dry macaroons...mix it too much and your macaroon will go runny and will spread everywhere. If this happens there is no recovery. Over mix it and you may as well throw them out and start again.
Here's the tip to look out for. The mixture will start to become shiny and the most common tip is that  the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after about 30 seconds.
6. When you are happy with the consistency of your macaroons, place mixture into a piping bag and using your template, pipe the mixture onto your baking paper.
7. Decorate with sprinkles.
8. Leave to dry for at least half an hour, so that when you press the surface of one gently it does not stick to your finger. This helps prevent any cracking and helps the all important "feet" to form on the macaroon base.
9. Preheat your oven to 140-150°C (285-300°F). Bake for about 20-25 minutes. Carefully test if the base of the shell is ready by gently lifting one and if it's still soft and sticking to the baking paper, then it needs to bake for a few minutes longer.
10.Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely.
Prepare your ganache:
1. Mix raspberries together in a food processor. Push through a seive, using the back of a spoon, so you don't get any pulp or seeds into your ganache.
2. Place chopped chocolate, vanilla and cream in a heatproof bowl, slowly melt over a double boiler.  Using a whisk, gently combine mixture until it is smooth.  Add raspberry sauce. Set aside to cool until it is thick enough to pipe.
When ganache is cool enough, sandwich between two macarons. Place in airtight container and put in fridge to chill. Serve at room temperature.