|Someone's husband got volunteered for this job! ;)|
Petite, pretty, and pink. Not something commonly found in a house dominated by boys.
But let's not be mistaken, as the Mama, I run things around here. It's my job. However, I'm surrounded by dirt, camouflage, hand-fashioned guns, Star Wars, and legos-all boy, all the time.
So it was beyond fun for me to make petite treats for a little girl's "Tea Party" themed birthday. I provided lavender macarons, lemon tea cakes topped with purple sugar flowers, and these adorable sparkly pink raspberry creams, heart-shaped (of course!).
I cannot stress enough how delightful it was to make these "girly" treats. But just because I deem them "girly" does not mean that my boys didn't love to dig into these treats too! It was beyond adorable to watch my rough and rowdy little one eat a petite pink heart.
These treats will melt in your mouth. The wafers are like a tiny flaky pie crust with a smooth raspberry cream piped between them. You'll be popping them in your mouth one after another. Simple and perfect, a light Spring treat.
Raspberry Cream Wafers
adapted from White Lily & Piccadilly Pastries
- 2 1/3 c. all-purpose flour
- 1 c. unsalted butter, softened
- 1/3 c. heavy cream
- pink food paste and pink sanding sugar
In the bowl of a stand mixer, fitted with a paddle attachment, blend flour, butter, cream, and desired amount of food coloring. Blend until combined and dough forms.
Divide dough into thirds, shape into a disk and flatten slightly. Wrap in plastic wrap and refrigerate for at least an hour to firm up.
Preheat oven to 375 degrees.
On a heavily floured surface, roll chilled disk out (one disk at a time) to about 1/4 - 1/8 inch thickness. Use a small (1 1/2 in.) cookie cutter, in the shape of your choice, and place dough shapes on a cookie sheet lined with parchment paper. Use a fork and pierce dough a couple times, then sprinkle with sanding sugar. Bake for 7-9 minutes.
Cool completely before filling.
- 1/2 c. unsalted butter, softened
- 1 1/2 c. powdered sugar
- 1/2 tsp. almond extract
- 3 Tbsp. seedless raspberry preserves
- pink food coloring
In a bowl of a stand mixer, beat all ingredients until light and fluffy-about 3-4 minutes. Pipe or spoon raspberry filling (approx. 1 tsp) on one wafer and top with another wafer. Serve immediately, or store in the refrigerator and bring to room temp. before serving.
|Must have more! Even while double-fisting macarons! They're that good!|