Valentine’s Day Box of Chocolates Macarons For Macarons: 100 grams white granulated sugar 4 grams egg white powder (optional, see notes below) 100 grams egg whites 105 grams almond flour 105 grams powdered sugar Red food coloring (1 teaspoon red powder recommended) For Chocolate Ganache: 8 oz semisweet chocolate, finely chopped 1 cup heavy cream 2 tablespoons unsalted butter ½ teaspoon vanilla extract Instructions: Macarons: Preheat your oven to 248°F (120°C). Line baking sheets with silicone mats or parchment paper. In a mixing bowl, combine 105 grams of almond flour and 105 grams of powdered sugar. Sift the mixture through a mesh sieve to ensure a smooth texture. In a separate bowl, whisk together 100 grams of egg whites, 100 grams of sugar, and 4 grams of egg white powder (optional). Heat the egg white mixture to 122°F (50°C). If using egg white powder, whisk it with the sugar beforehand to remove any clumps. Add red food coloring to the meringue. Start with 1 teaspoon of red powder and adjust according to your desired color. Fold the sifted dry ingredients into the meringue to create the macaron batter. Be gentle during this process, known as macaronage, to achieve the right consistency. Transfer the batter into a piping bag and pipe small circles onto the prepared baking sheets. Dry the macarons in the open oven at 248°F (120°C) for 4 minutes. After drying, increase the oven temperature to 285°F (140°C) and bake for an additional 20-22 minutes or until the macarons have a firm shell and feet. Chocolate Ganache: In a heatproof bowl, place finely chopped semisweet chocolate. In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for a minute and then stir until the chocolate is completely melted and the mixture is smooth. Add unsalted butter and vanilla extract to the chocolate ganache, stirring until well combined. Allow the ganache to cool and thicken slightly before using. Assembly: Once the macarons are completely cooled, match them up in pairs of similar size. Pipe chocolate ganache using a russian piping tip onto the flat side of one macaron shell. Fill with your choice of fillings. Gently sandwich another shell on top, creating a delightful chocolate macaron. Repeat until all macarons are assembled. Allow the macarons to rest for a few hours or overnight to allow the flavors to meld and the texture to develop. Enjoy your homemade Valentine's Day Chocolate Macarons with decadent Chocolate Ganache! #recipe #bakingtiktok #macarons #lambethcake #heartcake #foodtiktok #valentinesday #valentinesdaytreats #boxofchocolates #heartmacarons