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Strawberry macarons
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Create delectable strawberry macarons easily with this simple recipe.
Ingredients:
  • 100.00 gm almond meal
  • 112.50 gm icing sugar mixture
  • 3 egg whites (from 55g eggs)
  • 53.75 gm caster sugar
  • Pink food colouring
  • 63.13 gm thickened cream
  • 180g white chocolate, chopped
  • 40.00 ml strawberry puree (see tip)
Instructions:
  • Prepare 2 large baking trays with parchment paper. Grind almond meal and icing sugar in a food processor until finely textured.
  • In a large bowl, place the egg whites. Set aside 1 tablespoon of egg white in a small bowl. Using an electric mixer, beat the remaining egg whites until firm peaks form. Gradually add caster sugar, beating constantly until the mixture is thick and glossy. Mix in the desired amount of food coloring for a pink hue. Gently fold in the almond mixture in 2 portions until well combined and the mixture slides down the side of the bowl easily when tilted. Lastly, add the reserved egg white and stir to loosen the mixture.
  • Transfer the mixture into a piping bag with a 1cm plain nozzle attached. Pipe out forty-six 3cm discs onto the prepared trays, keeping them about 3cm apart. Gently tap the trays on the counter to slightly spread the discs. Allow them to sit at room temperature for 1 hour or until a crust develops.
  • Preheat the oven to 180°C or 160°C fan. Place the trays in the oven and lower the temperature to 160°C or 140°C fan. Bake for 10-12 minutes or until the macaron shells are dry to the touch. Let them cool on the trays.
  • In a small saucepan over high heat, bring the cream to a gentle simmer. Remove from heat and mix in the chocolate until smooth. Fold in the strawberry puree and refrigerate for 1 hour until spreadable consistency is reached.
  • Assemble macaron shells with delicious strawberry filling.

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