Strawberry Macarons

In our January post COCONUT MACAROONS we made a delicious coconut based treat. This month we will be making Macarons, which although spelt similar are not similar at all. French Macarons are delicate meringue cookies that are as beautiful to look at as they are to eat. Be sure to make some of these for your Mother’s Day spread this year and everyone will be impressed. This recipe was inspired by Sweet and Sour Kitchen’s video on YouTube

INGREDIENTS
  • 1 cup powdered sugar
  • 3/4 cup fine almond flour
  • 2 egg whites (room temperature)
  • 1/4 cup sugar
  • food colour of choice (we used red food colour to make pink)
FILLING INGREDIENTS
  • 4 oz (113g) Cream Cheese (half of a 226g block)
  • 4 oz (113g) Mascarpone Cheese (1/4 of a 453g container)
  • 3 tbsp Strawberry Jam
INSTRUCTIONS
  1. Sift powdered sugar and almond flour into a bowl, mix together then set aside.
  2. In a separate bowl use hand mixer (or whisk) to beat egg whites till frothy.
  3. Gradually add sugar a little at a time while continuing to beat on high and scrape the sides of the bowl until soft peaks form. (approx. 2-3 minutes) *Soft Peaks are when you turn your whisk upside down, the peaks are just starting to hold and melt back into themselves after a second.
  4. Add food colour to make desired colour.
  5. Mix on high until stiff peaks form. *Stiff Peaks are when you turn the whisk upside down, and those peaks point straight up without collapsing at all (or maybe a little bit just at the very tips).
  6. Gently fold in powdered sugar/almond flour mixture half at a time by using a spatula to scoop under and fold the mixture back on itself until combined.
  7. Put Macaron batter into piping bag with a round tip.
  8. Place Macaron template (optional, see tips below) on a baking sheet then put parchment paper over the template. Cut to fit baking sheet.
  9. Pipe batter onto baking sheet by following the dimensions and spacing of the template.
  10. Remove the template from under the parchment paper.
  11. Tap the baking sheet on the counter a few times to get rid of air bubbles.
  12. Let sit for 30-45min until you can gently touch the batter and it doesn’t stick to your fingers.
  13. Bake in a preheated oven at 300F for 15-18 minutes.
  14. Remove from oven and let cool completely.
  15. Meanwhile make filling by combining equal parts cream cheese and mascarpone cheese with electric mixer.
  16. Add strawberry jam and mix to combine.
  17. Place filling into a piping bag with round tip.
  18. Pipe filling onto one macaron and top with another making a sandwich. Repeat until all macarons are sandwiched with filling.
  19. Put on display to admire your handiwork and just try to resisting eating them all at once.
Tips: Download the macaron template we used here.

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