Strawberry Macaron Cake
6 servings
40 minutes
Strawberry macaron is a delicate French treat that combines airy almond cookies with exquisite strawberry cream. Its history traces back to Paris, where macarons became a symbol of sophistication and culinary art. The crispy shell contrasts with the soft filling, creating a harmony of flavors – the sweetness of powdered sugar, the light tartness of strawberries, and creamy tenderness. The pink hue makes it particularly appealing. This pastry is perfect for morning coffee or as an exquisite dessert at an evening celebration. Each bite is a small delight that can lift your spirits and add a touch of luxury to everyday life.
1
Soak the gelatin in cold water and let it swell.
- Leaf (sheet) gelatine: 1 piece
2
Heat the cream, mix in the strawberry puree combined with powdered sugar, add gelatin, and refrigerate for 12 hours.
- Heavy cream 35% fat: 500 ml
- Strawberry: 100 g
- Icing sugar: 450 g
- Leaf (sheet) gelatine: 1 piece
3
Sift the powdered sugar and ground almonds, add 100 g of egg whites. Place the fine sugar in a separate saucepan and pour in 75 ml of water, heat to +118 ˚C.
- Icing sugar: 450 g
- Ground almonds: 250 g
- Egg white: 200 g
4
Beat the remaining egg whites with a pinch of salt until fluffy.
- Egg white: 200 g
- Salt: pinch
5
Pour hot syrup into the whipped egg whites. Combine with almond dough and add pink coloring.
- Icing sugar: 450 g
- Ground almonds: 250 g
- Pink food colouring: to taste
6
Place the macarons on a parchment paper, let them dry at room temperature for 1-2 hours. Preheat the oven to 160 ˚C and bake the macarons for 8-10 minutes.
7
Pipe jelly cream onto one half from the pastry bag, then place and gently press the second half of the almond cookie on top.
