“Mothers and their children are in a category all their own. There’s no bond so strong in the entire world. No love so instantaneous and forgiving.” — Gail Tsukiyama
Mother’s Day is around the corner and I am always look for special ways to thank my mom for all she does. So, every year I bake or cook something for my mom on Mother’s Day. For this year’s recipe I asked Breidenbacher Hof’s Executive Chef, Phillip Ferber, for his favorite Mother’s Day treat. And trust me, you are going to love it. The pink color looks fantastic and it is absolutely delicious. It is Mother’s Day Macarons!
- 150g icing sugar
- 90g ground almonds
- 30g sugar
- 72g egg white (corresponds two egg whites)
- Pink food coloring
Mix together all ingredients and add as much food color as you need for your perfect pink tone. Fill the dough into an icing bag. Preheat the oven to 100°C and pipe both parts of the macaron (the upper and bottom surface) onto the baking tray. The macarons should have a diameter of about 2cm. Bake for 30 to 40 minutes. When done, let them cool down for about half an hour.
- 300g Ivoire Valrhona
- 80g sweet cream
- 60g stewed rhubarb
- 500g raspberries
- 500g blueberries
If you like to prepare the stewed rhubarb on your own, I would recommend to mix 100g of rhubarb (cut in dices) with 3 table spoons of water and boil it for a while.
At the same time, heat the cream in another pan and mix together with the chocolate until you have achieved a creamy texture. Cool down the delicious cream in the refrigerator for 30 minutes. Then, beat the cream to make it fluffy and fill it into an icing bag.
Building the Macaron
Take the bottom portion of the baked macaron and pipe the rhubarb filling onto the bottom layer. Add fruit (I suggest raspberries or blueberries) and top with the other end of the pastry.
The macarons are not just a pretty present for Mother’s Day, but a delicious one as well. So enjoy! There is no better way to show your mother just how much you love her.