Macro hearts recipe
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To Assemble
90 servings Dough 3 cups ground almonds 1 cup icing sugar 1 cup semolina sugar 90 g of egg white 2 pcs grapefruit strawberry marmalade da 100 g white chocolate da 0.25 cup ground almonds 1 cup mascarpone 1 cup mascarpone 2 pcs. Vanilla pod 4 tablespoons of icing sugar Strawberries for decoration
Recipe preparation steps
1 Place the egg whites in a bowl and leave at room temperature overnight. 2 Preheat the oven to approximately 120 degrees C. Line baking trays with baking paper and line the trays with heart shapes. Mix a third of a cup of finely ground almonds lightly with the sugar and sift the mixture into a bowl. Whisk the egg whites, but not too stiffly, and slowly fold in the icing sugar to form a glossy, stiff mixture. This step is best controlled with a hand mixer, but using a stand mixer will easily achieve smoothness. Gradually add the almond mixture, which should remain glossy and of a consistency that flows slowly, like a ribbon, from the beaters.
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3 Fill a candy bag with the prepared mixture and draw shapes on a baking tray. Pat them on the counter to let the unnecessary air out and let the hearts dry on the surface, this will take about 30 minutes. 4 Bake for about 20 minutes. Then leave the hearts to cool for about 10 minutes, remove them very carefully and arrange them on a rack. Peel and pit the grapefruits, cut them lengthwise and leave them to drain well. Finely grind the almonds. Lightly brush the marmalade over the full hearts and leave to dry. Then melt the white chocolate in a saucepan of water, stirring, and brush over the hearts. 5 Before the chocolate sets, sprinkle the hearts with almonds through a sieve. Thoroughly dry 6 grapefruit slices with paper towels and spread them over the full hearts. Sprinkle the almonds again. 7 Mix the mascarpone with the vanilla seeds and 1 tablespoon of sugar until smooth and, using a sugar bag, pipe the centre of the hearts between the grapefruit. Cover with the cut-out shapes and sprinkle generously with sugar.
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8 Decorate the hearts with candied flower petals, thin strawberry petals, and pieces of golden petals for the stem.
