A friend of mine was just diagnosed with breast cancer. In a few days she will be having a mastectomy. This is the fourth woman I have known that has had breast cancer. WAY, WAY, WAY too many people. The great news is that two of the people I know have survived. They kicked cancer's butt. My Mother in law, who had a very fast moving type of breast cancer, fought hard for three years. I am crying as I write this as she was one of the most loving people I have ever known. It is just recently the anniversary of her death.
I know that my friend will kick this cancer. I decided to give her a treat before all of the chaos begins. I give her these pink macarons as it is the "color" for breast cancer. I give her macarons because they are a special treat and she is a special treat.
PINK MACARONS with WHITE CHOCOLATE CRANBERRY GANACHE
(the macaron recipe is from Veronica's Test Kitchen)
- 125 grams almond flour
- 225 grams powdered sugar
- 100 grams egg whites
- 25 grams sugar
Preheat oven to 300 °F (I used 310°F to compensate for opening and closing the oven door). Run the almond flour and powdered sugar through a food processor and sift twice. Add the cream of tartar to the egg whites and beat at medium speed. Slowly add the granulated sugar and continue beating until the whites attain medium-peaks and are glossy.
Add your dry ingredients slowly to the meringue taking about six additions all in all.Pipe the batter to a diameter of an inch. And let rest for 30 minutes before baking.Bake for about 11 minutes or until done, turning the sheets halfway through.(In her recipe she calls for cream of tartar, I missed that and did not use it.)
WHITE CHOCOLATE CRANBERRY GANACHE (adapted from rasberry ganache at Tartelette's site)
8 oz white chocolate
3/4 cup heavy cream
1/2 cup cranberry puree
To make cranberry puree: Boil cranberry's until soft. Run through the blender and pour through sieve afterward.
In a heavy bottom saucepan, heat the cream to boiling, remove from heat and stir in the white chocolate. Whisk until completly combined, add the cranberry puree. Refrigerate until ready to fill the macarons.