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Strawberry macarons
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Delicate strawberry macarons perfect for a luxurious afternoon treat!
Ingredients:
  • 125.00 gm almond meal (ground almonds)
  • 225.00 gm pure icing sugar
  • 4 eggwhites
  • 53.75 gm caster sugar
  • 1 tsp vanilla bean paste
  • 3 drops pink food colouring
  • 90g white chocolate, chopped
  • 40.40 gm thickened cream
  • 1/2 tsp strawberry essence
Instructions:
  • Prepare 3 large baking trays by greasing and lining them with baking paper. Combine almond meal and icing sugar in a bowl by sifting them together.
  • Using an electric mixer, whip egg whites in a bowl until soft peaks form. Slowly incorporate sugar, beating until dissolved. Add vanilla and food coloring, mixing until well combined. Gently fold in half of the almond mixture until just incorporated. Fold in the remaining mixture until glossy and combined, knowing the texture will break down slightly.
  • Transfer the mixture into a large snaplock bag, then cut a 1cm hole from one corner. Pipe 4cm rounds onto prepared trays, ensuring they are 3cm apart. Gently tap the trays on the counter to eliminate any air bubbles and let them stand for 1 hour.
  • Preheat your oven to 130°C/110°C fan-forced. Bake macarons on a tray for 18 to 20 minutes until the tops are firm. Allow them to cool on the tray, then transfer them carefully to a wire rack.
  • Prepare the filling by combining chocolate and cream in a microwave-safe bowl. Microwave on high for 1 minute or until the chocolate melts. Stir with a metal spoon until well combined. Add the strawberry essence and refrigerate for 10 minutes until the mixture thickens and is spreadable.
  • Spread a generous 1/2 teaspoon of the delicious filling over the flat sides of half of the delicate macarons. Gently press the remaining macarons on top to create delightful sandwich cookies. Allow them to rest until the luscious filling sets. Serve and enjoy these irresistible treats.

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