Macaronbouquet | Gluten-free | Vegan | Valentine | YouTube
Hello my lovelies! Let's celebrate the day of love with an edible bouquet!
I don't know about you but if I am gifted an edible gift I would be over the moon.
There is usually so much thought and consideration put into such a gift and I thought why not make an edible bouquet to share my love with my loved ones.
You can watch and follow along below.
What you need for macaron:
150g almond flour
4 dl (1.6 cup) icing sugar
1 dl (0.4 cup) sugar
1/2 tsp cream of tartar
Pink food colouring
What you need for buttercream:
3 dl (1.2 cup) sugar
2 tsp vanilla sugar
Makes around 50 macarons.
Begin with preheating the oven to 150℃ (302℉)
Let's begin with the macarons, in a bowl add aquafaba and sugar and whisk until you get stiff peaks. Now add almond flour, cream of tartar and icing sugar little by little while whisking and a few drops of food colouring, whisk until it looks smooth.
Using a piping bag pipe out the macarons to your fancied shape, I am using silicon macaron mats both round and heart shaped. Once you've finished piping allow the macarons to rest for 15-30 minutes as this will help prevent cracking while it bakes.
Pop the mat on a baking tray and bake at the lower part of the oven for 12-15 minutes. Allow to cool completely while we make our buttercream.
In a small pot add the raspberries and crush them, I do it with a whisk over medium low heat once it looks a tad moist set it aside to cool.
Whisk sugar and aquafaba until you get stiff peaks and then add butter little by little while whisking once it looks combined add the crushed raspberries and give it a whisk until smooth.
Once the macarons are cool we can now spread buttercream at the bottom of the macaron and close it like a sandwich with another macaron. Rinse and repeat until your done.
I am going to make a Valentine's day bouquet using dry flowers, coloured paper and macarons which I pierce with wooden sticks into the buttercream.
Serve in as they are in the bouquet or pop them in a vase.