Print

Perfect Galentine’s Pink Dessert Platter 5 Easy Recipes for Celebration

Galentine’s pink dessert platter - featured image
Print Recipe

A vibrant and romantic pink dessert platter featuring five easy recipes perfect for celebrating friendship with a delicious and visually stunning spread.

Ingredients

  • All-purpose flour (2 cups / 250g)
  • Granulated sugar (1 ½ cups / 300g)
  • Unsweetened cocoa powder (2 tbsp / 15g)
  • Baking soda (1 ½ tsp)
  • Salt (½ tsp)
  • Buttermilk (1 cup / 240ml) or 1 cup milk + 1 tbsp lemon juice
  • Vegetable oil (½ cup / 120ml)
  • Eggs (2 large)
  • Vanilla extract (1 tsp)
  • Red food coloring or beet powder (2 tbsp)
  • Fresh strawberries (1 ½ cups / 225g)
  • Powdered sugar (⅓ cup / 40g + ¾ cup / 90g + 1 ½ cups / 180g + 1 cup / 120g)
  • Heavy cream (1 cup / 240ml)
  • Lemon juice (1 tsp)
  • Almond flour (2 cups / 200g + 1 cup / 100g)
  • Egg whites (2 large + 3 large aged overnight)
  • Raspberry jam (¼ cup / 80g)
  • Almond extract (½ tsp)
  • Granulated sugar (¼ cup / 50g)
  • Pink food coloring or beet powder (pinch or as needed)
  • Buttercream filling (butter, powdered sugar, vanilla, optional raspberry puree)
  • Milk or cream (2-3 tbsp / 30-45ml)
  • Rosewater (1 tsp)

Instructions

  1. Prepare the Pink Velvet Cupcakes: Preheat oven to 350°F (175°C). Sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk buttermilk, oil, eggs, vanilla, and red food coloring or beet powder until smooth. Combine wet and dry ingredients gently. Fill muffin tins ⅔ full. Bake 18-20 minutes or until toothpick comes out clean. Cool on racks.
  2. Make the Strawberry Mousse: Puree strawberries with powdered sugar and lemon juice. Whip cold heavy cream to soft peaks. Fold strawberry puree into whipped cream gently. Chill until serving.
  3. Bake the Raspberry Almond Cookies: Preheat oven to 325°F (160°C). Mix almond flour and powdered sugar. Whisk egg whites and almond extract until frothy. Combine with dry ingredients. Roll dough into balls, flatten slightly, make indent. Bake 12-15 minutes until edges golden. Cool and fill indents with raspberry jam.
  4. Prepare Pink Macarons: Sift almond flour and powdered sugar. Beat aged egg whites until foamy, gradually add granulated sugar, whip to stiff peaks. Add pink color. Fold dry mixture into egg whites until batter flows like lava. Pipe rounds on parchment. Rest 30 minutes to form skin. Bake at 300°F (150°C) for 15-18 minutes. Cool and sandwich with buttercream.
  5. Make Rosewater Glaze: Mix powdered sugar with milk or cream and rosewater. Add pink food coloring if desired. Drizzle over cupcakes or use as dipping sauce.

Notes

Use room temperature eggs and fresh dairy for best texture. For dairy-free, substitute heavy cream with coconut cream and butter with vegan margarine. Almond flour works well for gluten-free. Rest macarons batter to form skin to avoid cracking. Keep bowls and beaters grease-free when whipping egg whites or cream. Multitask baking and whipping steps for efficiency. Store leftovers in airtight containers; mousse refrigerated and consumed within 2 days. Macarons can be frozen up to a month.

Nutrition

Keywords: Galentine's Day, pink dessert platter, cupcakes, mousse, macarons, raspberry almond cookies, rosewater glaze, easy dessert recipes, celebration desserts

Find it online: https://avabake.com/perfect-galentines-pink-dessert-platter-5-easy-recipes-for-celebration/