Step 8: Make the sauces and fillings
Milk chocolate strawberry sauce:
1/4 C milk chocolate chips
2 medium-large fresh strawberries, chopped
2 T mascarpone cheese
1 t sugar
1 pinch soy lecithin
Melt the chocolate with the strawberries and butter. Blend thoroughly, add soy lecithin, and blend a bit more, trying to incorporate some bubbles to lighten the sauce a bit.
Macaron filling:
1/4 C milk chocolate chips
2 T milk chocolate strawberry sauce
2 T butter
Melt the chocolate chips with the sauce and butter. Stir til smooth; cool, then stir again. Spread the filling between two macaron halves, sandwiching them together. Don't use too much filling or it'll squish out when you bite into the cookie.
Dark chocolate cherry sauce:
1/2 C dark chocolate chips
1/2 C tart cherry juice
2 T butter
pinch soy lecithin
Gently melt the chocolate chips in the cherry juice and butter. Stir well and cool slightly. Add the soy lecithin and blend well, making sure to incorporate tiny little bubbles so the sauce tastes a bit lighter. Pour into a small zip top bag. Snip a VERY TINY corner of the bag when ready to pipe the sauce.
Raspberry Mascarpone filling:
1 oz white chocolate
1/4 C mascarpone cheese
1/4 C fresh raspberries
1 t sugar
Grate 1 oz white chocolate with a microplane. Add 1/4 cup of the grated white chocolate to the mascarpone, raspberries, and sugar in a bowl. Reserve the rest of the white chocolate for garnish. Use a fork to mash the raspberries into the other ingredients, and stir well to combine.
Use a spoon to fill the almond cakes with the raspberry mascarpone. Place the tops on the cakes.
Raspberry white chocolate sauce:
Heat the remaining raspberry mascarpone filling, then strain it, reserving the liquid and discarding any remaining solids.
1/4 C milk chocolate chips
2 medium-large fresh strawberries, chopped
2 T mascarpone cheese
1 t sugar
1 pinch soy lecithin
Melt the chocolate with the strawberries and butter. Blend thoroughly, add soy lecithin, and blend a bit more, trying to incorporate some bubbles to lighten the sauce a bit.
Macaron filling:
1/4 C milk chocolate chips
2 T milk chocolate strawberry sauce
2 T butter
Melt the chocolate chips with the sauce and butter. Stir til smooth; cool, then stir again. Spread the filling between two macaron halves, sandwiching them together. Don't use too much filling or it'll squish out when you bite into the cookie.
Dark chocolate cherry sauce:
1/2 C dark chocolate chips
1/2 C tart cherry juice
2 T butter
pinch soy lecithin
Gently melt the chocolate chips in the cherry juice and butter. Stir well and cool slightly. Add the soy lecithin and blend well, making sure to incorporate tiny little bubbles so the sauce tastes a bit lighter. Pour into a small zip top bag. Snip a VERY TINY corner of the bag when ready to pipe the sauce.
Raspberry Mascarpone filling:
1 oz white chocolate
1/4 C mascarpone cheese
1/4 C fresh raspberries
1 t sugar
Grate 1 oz white chocolate with a microplane. Add 1/4 cup of the grated white chocolate to the mascarpone, raspberries, and sugar in a bowl. Reserve the rest of the white chocolate for garnish. Use a fork to mash the raspberries into the other ingredients, and stir well to combine.
Use a spoon to fill the almond cakes with the raspberry mascarpone. Place the tops on the cakes.
Raspberry white chocolate sauce:
Heat the remaining raspberry mascarpone filling, then strain it, reserving the liquid and discarding any remaining solids.
Remove these ads by
Signing UpFlag this comment as:
Not NiceInappropriateSpam
Visit Our Store »
Go Pro Today »
