For the Love of Cookies

I am beyond thrilled to have Veronika Gowan showcasing one of her AMAZING macaron masterpieces! Macarons are very dear to my heart because they were the very first thing I decided to tackle in the baking world. They are finicky but very few things are as rewarding as a batch of macs with nice feet, smooth shells and a tasty filling to boot. I have been following Veronika on social media for a very long time. Her work is simply outstanding! Whatever you dream could be made in macaron format, well, either she has done it already or she will do in the future. Without further ado, here is Veronika to share how she makes a gorgeous box of chocolates, all in macaron format… It really took my breath away!

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Firstly, I’d like to thank Sally for hosting me as a guest on her cookie blog. I truly appreciate your kindness. Sally, your blog is amazing, and I admire your baking passion. What can I say about macarons that I haven’t already said a hundred times before? Macarons. I love macarons. They are so wonderfully versatile that the possibilities are endless.

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THE CONCEPT

I was so taken by the illusion and charm of my Heart Bonboniera box, and the cute mini-macaron “bonbons” it contained, that I had to make them again for Valentines this year. I’m not intending for this to be a tutorial, or a sharing of recipes, but more of a walk through my process in case you would like to recreated it. Please note that this is a macaron cake. The layers are stacked, instead of sandwiched like they are in a regular macaron and for the accompanying “bonbons”.

THE SHELLS

I use the French method. A slightly modified version of Mimi’s Macarons, which you can find here. You of course may use any method you’d like .A 100g egg white batch was enough batter for this bake. I split the batter 55% red, 35% white, 10% brown. Templates are linked below.

To print the template for the heart box, click here.

To print the template for the bonbons, click here.

THE FILLINGS

I used dark chocolate ganache to fill the larger heart shells, as when the ganache sets it’s more stable than my preferred French buttercream. The bonbons, though, were filled with chocolate buttercream, whipped ganache and a variety of fruit jams and jellies. Evoking the mystery and surprise of blindly selecting from a box of chocolates. After all, “Life is like a box of chocolates, you never know what you’re going to get”.

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THE MODELING CHOCOLATE

The magic is in the modeling chocolate. And the secret behind the illusion. The act of hiding the sides of the macaron cake gives it the appearance of real box. You can buy it, or make it. I make my own modeling chocolate using Sugar Geek Show’s recipe (you can find it here). I always have a block of plain white in my fridge ready for use, and colour it with Americolor gel as needed. The recipe’s ratio using 200g white chocolate or candy melts gave me plenty to work with.

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THE ASSEMBLY

Once the mini cake is filled and set, a few measurements are needed. Measure the red portion’s height, flush with the top of the shell. Measure the height of the white heart, adding about 2cm (3/4 inch) for the lip of the box. Roll out the modeling chocolate to approximately 0.5cm (a little less than 0.2 inches) in thickness. Cut out two long strips using the above measurements. The partial circumference of the red heart is approximately 27cm (10.7 inches) in length. The partial circumference of the white heart is 39cm (15.4 inches).

Adhere the strips of modelling chocolate to the sides of the macaron cake using edible adhesive, or melted chocolate. Span the border line between the red and white heart with an additional strip of modeling chocolate to complete the lip of the box.

Decorate! Making sure any gaps between the lid (red part of shell) and the chocolate edging is covered by trim.

If you attempt to recreate this craziness, please tag me in group, or on Instagram so I can see your lovely creations.

Veronika, a huge thank you for your post, I am sure it will inspire many people, I certainly feel inspired and a little tempted to give this box a try, although my experience with modeling chocolate is very limited. I will keep you posted!

To follow Veronika, and tag her, find her on IG clicking here.

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ONE YEAR AGO: Springerle for Love

TWO YEARS AGO: Of Bears and Bunnies