Do you guys remember this movie? It was created in a time that was less politically correct. I mean, the whole movie revolves around vanity. I was fine with it because it was portrayed in such a catchy way…Disney has such a way with music!
“Now it’s no wonder that her name means “Beauty”
Her looks have got no parallel…” ~Beauty And The Beast
My favorite is still “Be our guest”. Check that out here: The Grey Stuff.
For those that had no childhood can’t recall the events that took place, let me remind you.
The enchantress looked ugly and was turned away.
The prince was made to look like a beast to teach him a lesson.
Belle looks good so Gaston, the best looking guy in the village, proposed.
Belle is initially shocked at the way the Beast looks (ok, this one is understandable).
The village judged the Beast by his looks as well and decided to kill him.
Happy ending, the Beast is rewarded by restoring him to his good looking self.
Ok, I might have left out a few things and skewed the narrative but you can’t deny that these events took place in this fictional world.
I sounds pretty ridiculous right now but there is a point to all this. All this talk about vanity has a point. This dessert was built on a few basic rules:
It had to be a french dessert (That’s where Belle is from).
An obnoxious and unnecessary amount of gold was needed.
Roses because…well…this one is a given if you’ve watched the movie.
Oh and one last thing…it had to look gorgeous! Stunning! “Belle” (That’s french for beauty…remember?)!
What I came up with is a seductive Strawberry Rose Macaron.
A delicate but bold cookie coated in gold.
Filled with a rich Rose Buttercream and Strawberries (optional).
Finished with a touch of White Chocolate and fresh Strawberries.
Have you heard the saying “Beauty comes in all shapes and sizes”? That applies to Macarons too!
I love both! The smaller ones are convenient and a great gift Idea. The large ones make for a more captivating experience. Which do you prefer?
Optional: blend the powdered sugar and almond flour in 3 second intervals. This will mix the two and make the almond flour/meal finer without turning it into a paste. Blend for a total of 30 seconds.
Sift the powdered sugar and almond flour/meal into a large bowl. Set aside.
Beat egg whites until foamy, then add cream of tartar, sugar and salt while still beating.
When stiff peaks are present (after 5-6 minutes of beating), add in the the yellow food coloring and beat until incorporated.
Fold the egg white mixture into the almond flour/meal mixture. Fold until you have a thick but runny consistency (similar to molten lava). I fold my batter 33-36 times.
Transfer the batter to a piping bag fitted with a round tip (mine was 1/2 inch).
Pipe 1 - 1&1/2 inch rounds onto silpat or parchment paper. Or you can go with 2&1/2 inch rounds.
Preheat the oven to 300F.
To prevent the tops of your macaroons from cracking, bang the pans 3-5 times to release the air bubbles. Allow the Macarons to rest for 25-35 minutes (until you can gently touch a Macaron shell without having it stick to your finger).
Bake the shells for 13-15 minutes or 15-17 for larger shells (turn the tray half way through the baking time). When the shells are baked, allow them to cool before separating them from the silpat/parchment paper.
When your Macarons are cool, spray them with the gold mist and set aside.
Beat the Unsalted butter until it becomes fluffy and pale.
Then slowly mix in the powdered sugar (2 minutes).
Finally, add in the two drops of red food coloring, rose water and heavy cream and beat until fully incorporated.
Pipe the Macarons with the rose buttercream and if you want stuff some diced strawberries in the center.
Optional: Pipe some melted white chocolate on the macrons.
If you are making small Macarons, then feel free to pipe all the shells and place them in the fridge; they hold for 5 days.
I recommend piping the large Macarons just before serving so the berries and buttercream don't dry out.