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Perfect Galentine’s Blush Pink Mini Dessert Platter

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An elegant and easy-to-assemble mini dessert platter featuring blush pink macarons, rosewater cupcakes, and strawberry mousse cups, perfect for Galentine’s Day or any chic gathering.

Ingredients

  • Almond flour (1 cup, 96g)
  • Powdered sugar (1 3/4 cups, 210g)
  • Egg whites, room temperature (3 large)
  • Granulated sugar (1/4 cup, 50g + additional for mousse and cupcakes)
  • Beet powder (1 tsp, for natural blush coloring)
  • Vanilla extract
  • Buttercream filling (unsalted butter, powdered sugar, heavy cream, vanilla)
  • All-purpose flour (1 1/2 cups, 190g) or gluten-free blend
  • Baking powder (1 1/2 tsp)
  • Salt (1/4 tsp)
  • Unsalted butter, softened (1/2 cup, 115g)
  • Large eggs, room temperature (2)
  • Whole milk (1/2 cup, 120ml)
  • Pure rosewater (1 tsp, food-grade)
  • Pink gel food coloring (optional)
  • Fresh strawberries, hulled and sliced (1 cup, 150g) or frozen thawed
  • Heavy whipping cream, chilled (1 cup, 240ml)
  • Gelatin powder (1 tsp, optional)
  • Chopped pistachios
  • Fresh edible flowers (optional)
  • Fresh mint leaves

Instructions

  1. Prepare the Macaron Shells: Sift together almond flour and powdered sugar. Whip egg whites until foamy, gradually add granulated sugar and whip to stiff peaks. Fold dry ingredients and beet powder into egg whites until batter flows like lava. Pipe 1 inch rounds on silicone mat or parchment. Rest 30-40 minutes until skin forms. Bake at 300°F (150°C) for 15-18 minutes.
  2. Make the Rosewater Cupcakes: Preheat oven to 350°F (175°C). Line mini muffin tin with liners. Whisk flour, baking powder, and salt. Cream butter and sugar until fluffy. Add eggs one at a time. Mix in milk, rosewater, and optional pink gel coloring. Fold in dry ingredients. Fill liners 3/4 full. Bake 15-18 minutes until toothpick clean. Cool completely and frost with rosewater buttercream.
  3. Prepare the Strawberry Mousse: Puree strawberries with sugar. Optional: bloom gelatin in cold water, warm to dissolve. Whip heavy cream with vanilla to soft peaks. Fold strawberry puree and gelatin into whipped cream. Pipe into mini cups and chill at least 1 hour.
  4. Assemble the Platter: Arrange macarons, cupcakes, and mousse cups on serving tray. Garnish with chopped pistachios, fresh mint leaves, and edible flowers.

Notes

Ensure egg whites are at room temperature for best whipping results. Fold macaron batter carefully to achieve lava-like consistency. Chill mousse cups for at least 1 hour to set properly. Use coconut cream for dairy-free mousse. Store macarons and mousse refrigerated up to 2 days; cupcakes best within 24 hours. Reheat cupcakes gently in oven if needed.

Nutrition

Keywords: Galentine’s dessert, blush pink dessert platter, mini macarons, rosewater cupcakes, strawberry mousse, elegant treats, party desserts

Find it online: https://breezybake.com/perfect-galentines-blush-pink-mini-dessert-platter-easy-elegant-treats-for-gatherings/