Strawberry Sweetheart Macarons Filled with Dark Chocolate Ganache—For Valentine’s Day!

Do you still celebrate Valentine’s Day?  I hope you do because I have a special treat for you this year.  These Strawberry Sweetheart Macarons filled with Dark Chocolate Ganache will definitely put a smile on your face, and your Valentine’s.   




My hubby and I still celebrate Valentine’s Day.  But instead of having to fight with the crowds with restaurant reservations, troubles with the L.A.’s traffics and look for a babysitter, we both enjoy celebrating right at home (yeah, that’s a sign of getting OLD!  hahahaha….).  Don’t get me wrong, I still enjoy having a date night with my hubby every once in a while on special occasions, but just not on Valentine’s day when almost everyone is dining out!   




The day when I made these Strawberry Macarons, my Baby Girl was so excited and kept requesting to have more of these “heart shaped cookies”, which is how she referred to them.  When my Son got home from school, he did the same.  After he had a couple, he requested that I pack some up for him so that he can enjoy them at school the next day during snack time!  He is so spoiled!  (At least, I bet that’s what the teacher would think when she sees these Macarons in a 4 year old’s lunch bag! hahaha…) I put aside a few Macarons for my hubby’s cousin, who is visiting from Hong Kong; I packed two Macarons for my boy’s lunch bag.  And don’t know how it happened, the whole batch was gone the very next day!  There were 30+ macarons in a batch!  Oh well, I guess I’ll have to make another batch to enjoy on Valentine’s Day then.  




If you don’t feel comfortable in making your own Macarons, please refer to this post here with Tips on How to Make Perfect French Macarons.  Before I made my very first batch, I was very nervous and waited for a looong time before I got the courage to try my hands on them.  After a few trials, I’ve learned a few tips and tricks (as shared in the “How-To” post) and I’m more comfortable with them now.  I hope you’ll give them a try because they are so worth it. 




I've tasted quite a few Macarons from different places, mostly priced from $1.75 to $2.00 each.  Some tasted great, while some were not up to par.  For example, I've tried a Lychee Macaron that tasted more like a bar of soap!  Yike!  I would bet that there wasn't any real Lychee in that thing at all!  The “issue” was the use of artificial flavoring.  If you use quality ingredients and real fruit, you can really taste the difference.  I’m okay with using artificial flavoring.  But only for minor enhancements, and not as the primary source of flavor.  Since Macarons don’t like moisture, it’s much better to use freeze dried fruits in the batter for the Macarons shells.  With the broad availability on freeze dried fruit, making fruity Macaron shells with real fruit is a breeze.  My local Trader Joe’s, Whole Foods, and Target all carry the freeze dried fruits.  Otherwise, you can always get them online here these days.   
 



I simply filled these Strawberry Sweetheart Macarons with some Dark Chocolate Ganache.  Simple and elegant.  The tartness from the strawberries really balanced well with the sweetness of these cookies (the tartness is something that the artificial flavoring cannot provide).  Strawberry and chocolate is such a classic combination, you can’t go wrong with that.  I used some Valrhona 70% Dark Chocolate to make the Ganache.  It’s rich, smooth and complex.  hm….each bite is heavenly!



I want to wish you all a beautiful, romantic and sweet Valentine’s Day!   So, what are your plans on Valentine’s day?  I would love to hear from you.




Strawberry Sweetheart Macarons with Dark Chocolate Ganache
(Printable Recipe)
Makes: 30 to 35 filled macarons



For the macaron shells:
90 grams egg whites (about 3) preferably aged 3-5 days in the fridge
pinch of kosher salt
30 grams granulated sugar
185 grams powdered sugar
110 grams almonds
10 grams freeze dried strawberries
A pinch of powdered red food coloring (optional)

Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites and salt on high, gradually add the sugar until stiff peak forms. Place the almonds, powdered sugar, strawberries and food coloring (if using) in a food processor and pulse until the nuts are finely ground. Add them to the meringue.

Fold the mixtures carefully until you obtain a batter that falls back on itself after counting to 10. The entire process should not take more than 50 strokes. Test a small amount on a plate; if the tops flatten on its own, the batter is ready. If there is a small beak, give the batter a couple more turns.

Fill a pastry bag fitted with a large plain tip with the batter and pipe batter in heart shapes (1 inch to 1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out at room temperature for 30 minutes to an hour to harden their shells a bit and bake for 20 to 22 minutes, depending on their size. Rotate baking pans once half way through baking.

For the Dark Chocolate Ganache:
4 oz dark chocolate, chopped
1/4 cup heavy cream
1/2 teaspoon instant coffee granules
Place chocolate and instant coffee in a heat proofed bowl.  In a small sauce pan, heat the heavy cream until simmer.  Pour hot cream into the bowl of chocolate mixture and stir until smooth and shinny.  Let cool slightly before use.

To Assemble:
With a small teaspoon, fill 1 macaron shell with a teaspoon of cooled chocolate ganache and top with another shell.  Fill the rest of the macaron shells.  Place filled macarons in room temperature until chocolate ganache harden.


This recipe is shared with:

Pink Saturday
Sweets for Saturday
Everyday Sister Sharing Sunday
Melt in Your Mouth Monday
Theme Baker Sunday
Mingle Monday
I'm Loving' It
These Chicks Cooked
Foodie Friday
Friday Food
Kitchen Fun and Craft Friday
Friday Favorite

uTry.it Turns One! More Macarons…Oh yeah…and a Giveaway

uTry.it turns one today!  Woohoo!  It’s amazing looking back to the past 365 days.  365 days of happy memories because of you, every single one of you, my dear readers and food blog friends. 


When I wrote my very first blog post a year ago, I’ve never expected I would gain so much from writing a food blog (besides gaining the weights from testing out recipes, hahaha…). I’ve made so many news friends and fellow bloggers. I truly cherish all of your friendship, comments, supports, feedbacks and kindness. It’s overwhelming, but in a very positive way.





Did you know, the post that received the most comments and feedbacks in the past year was The Culinary Smackdown Battle-Cookies.  It was such a fun event/contest.  I really love to see all those scrumptious cookie recipes that you shared on my blog.  Maybe I’ll host another similar event again in the near future.  What do you think?


Speaking of cookies, the French Macaron was the type of cookie that got the most recipe posts in the past year from the cookie category.  Probably because it’s a plain canvas that I can create so many different flavor combinations in these little cuties.  What can I say, they are absolutely addictive.  If you haven’t make these cuties before, here’s the post for some basic Macaron making tips. 




To extend my appreciation for your supports of my blog, I’m hosting a Giveaway on uTry.it’s Birthday.  The prizes from the giveaway will help you to a step closer to making these Macarons as well.  That is, if you haven’t make them before. 


This Giveaway is now Closed. Thank you for everyone who participated.


Prize #1: Silpat Non-Stick Silicone Mat 11 1/2-by-16 1/2-inch.  It fits perfectly on my 12 by 17-inch baking sheets.  A must have for Macaron making. Of course, you can use the Silpat when you make any other cookies, breads, meringues, etc.

Product image from Amazon

Prize #2: Bourbon Vanilla Powder 2.5 oz. by Nielsen-Massey Vanillas. A key ingredient for Macaron making.  Adding lots of flavor but not moisture, which is essential for successful Macaron making. 

Product image from Amazon

Rules for the Giveaway:

This giveaway is open to anyone, anywhere in the world.  1 winner will be selected using Random.org and the winner will get both prizes. Must be a uTry.it public follower/member through Google Friends Connect to participate.  (See the right hand side bar under “Follower” with the button “Join this site”).  You have until Wednesday, August 31st, 12 midnight PST to enter this giveaway.  Winner will be contact via email shortly after the giveaway is closed.

Mandatory Entry: 

Leave a comment and tell me what kind/type of recipes you would like to see more on my blog.  Is it desserts,entrée, or entertaining appetizers? Do you like Chinese, Asian, French, Italian or whatever you can think of?

Additional Entries: (you can do any or all of the following, just leave a separate comments for each)

1) “Like” uTry.it’s Facebook page.  Here’s the link. 

2) Share this giveaway with your friends on Facebook.  Please include the link to this post when you share.

3) Follow uTry.it on Twitter.  Here’s the link.

4) Tweet about this giveaway.  Please include my Twitter handle @utry_it and the link to this post in your tweet.

5) Subscribe to my blog via email.  You’ll receive an email to verify the subscription.  

6) Subscribe via RSS feed.

Meyer Lemon Macarons with Blueberry Buttercream and Meyer Lemon Curd:
Printable Recipe

Makes about 30-35 filled macarons

For the shells:
110 gram egg white (3 large eggs), age the egg whites in the fridge for 2-3 day
30 gram granulated sugar
185 gram powdered sugar
110 gram almonds
1 teaspoon vanilla powder
1 tablespoon of finely grated Meyer Lemon Zest

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Then, add the lemon zest and vanilla powder until well combined.
In a food processor, process the almonds and powdered sugar until the almonds are fine.  Pour into a large mixing bowl and whisk to break any lumps. 

Add the meringue into the almond mixture and fold carefully until you obtain a batter that flows like magma or a thick ribbon. The whole folding process should be around 40 to 50 strokes.

Test a small amount on a plate. If the tops flattens on its own after 10 seconds, you are good to go. If there is a small beak, give the batter a couple more turns. Fill a pastry bag fitted with a large plain tip with the batter and pipe small round (about 1.5 inches) onto baking sheets lined with a Silpat.

Let the macarons sit out for an hour to harden their shells a bit. Preheat the oven to 280F and bake for 15-20 minutes, depending on their size. Let cool completely.

For the Blueberry Buttercream:

1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 teaspoon Vanilla Extract
Zest of 1/2 a Meyer Lemon
2 tablespoons of Meyer lemon juice
1/4 cup blueberry preserves

In a large heatproof bowl over a saucepan of simmering water, whisk the sugar and egg whites constantly until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.

Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.


Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla extract, lemon zest, lemon juice, and blueberry jam, beat the buttercream on medium-high speed until it is thick and very smooth, about 6-10 minutes.  Transfer to a pastry bag fitted with a medium plain tip. 


For the Meyer Lemon Curd, please see recipe here.


To Assemble:
Spoon a dollop of Meyer lemon curd in the middle of a Macaron shell, pipe blueberry buttercream around the lemon curd and top with another Macaron shell.  Enjoy.


This recipe is shared with:

Sweets for Saturday
Foodie Friday
Fresh Food Friday
Friday Favorite
Fat Camp Friday
On The Menu Monday
Melt in Your Mouth Monday
Full Plate Thursday
These Chicks Cooked
Friday Favorites
I'm Lovin It
Friday Potluck
Sweet Tooth Friday

Virtual Bake Sale Update

I would like to take this opportunity to thank everyone who participated, placed a bid, and/or helped spread the words on the Virtual Bake Sale that benefits the Japan Earthquake victims.  We raised a total of $8269 in just one day, for all the baked goods sold in the auction.  So, thank you everyone!  For the rest of the details about the bake sale, please visit The Tomato Tart’s blog. 



On Monday, I shipped out two dozens of these Triple Chocolate Almond Cookies to the action winner.  The cookies should arrive today, I hope they stay intact in this lovely cookie tin.


This is such a beautiful cookie tin, just perfect for two dozens cookies.  Baked with love, from my kitchen to yours.  I packed some heart shape printed napkins on top of the cookies inside the tin so the cookies won’t move around during shipping.  Plus, the recipients can have some napkins to use while enjoying the cookies. 



I hope the winner and her family would enjoy these cookies as much as my family does. Thank you again!

Thanksgiving Feast

As promised, I took pictures of the Thanksgiving feast and here they are.  If you’re interested in getting the recipe of anything you see below, please leave me a comment and I’ll try to get the recipe for you.

                                   

“Self Serve” California Rolls—These are so much fun to eat, and delicious.  Take a piece of nori (seaweed) and wrap the sushi rice, crab meat, avocado, sesame seed filling to create your own individual roll.  Not to mention, it’s great idea for parties because there’s minimal prep work and the nori stays crispy.



Egg Rolls—Filled with vegetables and glass noodles.  Crispy and delicious!



Mixed Salad—which is, to mix your own vegetable with the store bought dressings next to it!  Hahaha…



Honey Glazed Ham—Nothing represent holiday food better than a leg of honey glazed ham…oh, maybe besides the turkey!  Almost forgot about the turkey :P



Glutinous Rice with Chinese Sausage and Shitake Mushroom—This is one of my favorites!  Sprinkle with a little bit chopped green onions on top and I can eat just that as my Thanksgiving dinner!  :D



Cheesy Penne Pasta with Broccoli and Cauliflower—Cheesy and delicious.



Korean Spicy Stir Fried Pork—This dish demonstrates the well balanced of the sweet and spicy!  I want to get the recipe to make it again at home!



Cream Corn—A holiday staple side-dish.



Orange Juice and Spices Brined Turkey—Juicy, flavorful and delicious.  I believe it looked beautiful too before it was carved.  :P



Creamy Mashed Potato—Smooth and creamy.



Roasted Beef—Great BBQ flavor and beefy.




Sweet Potatoes with Marshmallow—Another holiday staple side-dish in our family.



Garlic Knots—Check out the recipe from my last post here.



Rice Cake with Red Bean Paste and Walnut—Not too sweet, the edges are crunchy and the center is chewy, very yummy.


I bet you don’t believe we only have one type of dessert for the Thanksgiving feast, right?  I need to confess that I totally forgot to take pictures when we started to eat the desserts!  :P  This particular picture was taken before dinner was served.  The rest of the goodness were all in our tummies and memories.  We had custard tarts, pumpkin pies, smoked almond turtles, taro cakes, flan, etc.  They were all sweet and delicious.  Oh well, I’ll make it up to you by posting something sweet on my next blog post.  ;)

Smoked Almond Turtles and Garlic Knots

There is always, always, always something to be thankful for. I have many to be thankful for this year and I’ll continue to count my blessings every day.

I’m thankful for this lovely place called home, because it’s not just a house. It’s called home because it’s filled with love, and people I love.

I’m thankful for having many good friends in my life. Although we don’t see each other very often, but they’re like stars, I know they are always there. So, I keep them closed to my heart.




We should give without remembering and receive without forgetting. No one who achieves success does so without the help of others. I’m thankful that I have the abilities to give and have great friends and family that help and support me to become who I am today. 

Be thankful for what you have; you'll end up having more. If you concentrate on what you don't have, you will never, ever have enough.

It isn't what you have in your pocket that makes you thankful, but what you have in your heart. I believe the greatest things in life are free. The best and most beautiful things in this world cannot be seen or even heard, but must be felt with the heart.


 
I’m thankful for all of you.  Who read and support my blog, weeks after weeks.  Left me comments and words of encouragement from time to time.  Thank you for all that you have given me. I hope that I can give it back... tenfold and more.  I will work my hardest to keep doing so.

I hope all of you have something to be thankful for this Thanksgiving. And let’s not forget those who are less fortunate around us.

This Thanksgiving, my family is going to have a gathering at my cousin’s house. We always have a big family gathering every year. I’m going to bring these Garlic Knots and Smoked Almond Turtles to share with them. Of course, I’m sharing my recipes with you all. For the rest of the feast, I’ll take pictures and post them up later on. Hope you all have a blessed and wonderful Thanksgiving.




 

 
Smoked Almond Turtles:
Makes 30 mini turtles
 
1 cup (5 ounces) coarsely chopped smoked almonds
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water
1 cup bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
 
Line 30 mini muffin pan with foil paper cups. Put the almonds on the bottom of each muffin cup and set aside.

For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour.

Put the chocolate chips in a microwave safe bowl. Melt chocolate in microwave, stop and stir in 30 seconds intervals until all chocolate melted. Spoon the chocolate over the caramel and top each one with a smoked almond while chocolate is still soft. Refrigerate for 15 minutes. Let the turtles stand at room temperature for 30 minutes to allow the caramel to soften before serving.


Garlic Knots:
Makes about 36 knots

Dough
4 ½ cup bread flour
11/2 cup warm milk (around 115°F)
1 teaspoon kosher salt
3 tablespoon Sugar
2 tablespoon active dry yeast
4 tablespoon melted butter

Garlic Coating
2 tablespoons Olive Oil
4 tablespoon unsalted Butter
4 cloves Garlic, minced
1/4 cup finely chopped fresh Italian Parsley
sea salt to taste

Combine milk, butter, salt, sugar, and active dry yeast in a large re-sealable container or bowl. Mix to dissolve yeast.

Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (1 to 2 hours)

Set up your knotting station.  Grease a large wooden cutting board and a rolling pin with olive oil. Prepare a pizza cutter, a container of flour within easy reach. Then, line several sheet pans with parchment paper.
Oil your hands to help keep dough from sticking to them. Divide the dough in two parts.  Take the first half, put it onto the oiled board and slightly punch out the air bubbles in them.  Using the rolling pin, spread into an even rectangle approx. 5″x9″ and 1/2″ thick. Slice the rectangle into 1/2″x5″ strips.

Lightly sprinkle dough strips and board with flour.  Taking a strip and roll it back and forth to create an even rope. Tie into a knot (over, under, and through) and place it on lined sheet pan. Place knots about 1 1/2″ apart.  

Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry sack towel, and place in a warm spot to rise.
Preheat oven to 355° F

After knots have doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake knots for approx. 13-15 minutes or until slightly golden, cool on wire rack.
While knots are cooling, make garlic coating.  In a small saucepan with low heat, gently warm olive oil, butter, and garlic. Cook it for a few minutes until soft & slightly golden. Off the heat, add chopped parsley and set aside.

Place knots in a large bowl and toss with garlic coating, season with sea salt to taste.

Best served warm, but still good at room temperature.