Today I decided to make strawberry and cream macarons.
I didn’t have the right sized eggs (large) and also ran out of caster sugar, but they turned out alright in the end!
I used the same recipe as I did for the chocolate and coffee macarons with vanilla buttercream that I made last time but changed the flavouring a bit:
- 1 cup icing sugar
- 3/4 cup almond meal
- 2 large egg whites
- Pinch of cream of tartar
- 1/4 cup caster sugar
- 2 Tbs strawberry flavouring
- 1 Tsp rose pink food colouring
- Icing sugar, butter and vanilla essence for filling
1. Pulse icing sugar and almond meal in a food processor until combined.Sift mixture 3 times.
2. Preheat oven to 190 degrees (C).
3. Whisk whites with a mixer on medium speed until foamy.
4. Add cream of tartar, and whisk until soft peaks form.
5. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes.
6. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
8. Add food colouring and flavouring and fold.
9.Transfer mixture into a pastry bag fitted with a 1/2-inch round tip, and pipe 3/4-inch rounds onto a baking sheet with two layers of baking paper
10. Tap bottom of each sheet on the bench top to release trapped air and let it stand at room temperature for 15 minutes.
11. Reduce oven temperature to 160 degrees (C). Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 190 degrees (C), heat for 5 minutes, then reduce to 160 degrees (C).
12. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. If macarons stick, spray water underneath baking paper on the tray. The steam will help release them from the paper.
13. Sandwich 2 same-size macarons with 1 teaspoon filling.
Filling: You can use anything you want but I made up a simple mixture of icing (follow instructions on icing sugar packet) with vanilla essence.
The end result: