Strawberry Macarons
4 servings
60 minutes
Strawberry macarons are a refined French delicacy, embodying elegance and delicate flavor. These exquisite pastries emerged in France during the Renaissance and became a symbol of haute cuisine and refined pleasure. The almond base creates a fragile shell with light airiness, while the rich strawberry filling offers a soft tartness that harmonizes with white chocolate. The bright pink hue delights the eye and evokes associations with spring freshness and romance. Their delicate texture literally melts in your mouth, leaving a sweet aftertaste of enjoyment. Perfect for morning coffee, festive tea parties, or simply to treat yourself to something special. Strawberry macarons are not just a dessert; they are true art of taste.
1
For the filling, heat the cream, melt the chocolate in it, and add strawberries. Bring to a boil. Pour into a deep dish, cool, cover with plastic wrap, and refrigerate overnight.
- Whipping cream 33%: 50 ml
- White chocolate: 70 g
- Strawberry puree: 70 g
2
Blend almond and powdered sugar in a blender. Then pour onto a baking sheet and leave in a preheated oven at 150 degrees for 2 minutes (to dry). Sift through a fine sieve.
- Almond flour (ground almonds): 110 g
- Icing sugar: 220 g
3
Whip the egg whites for about 2 minutes, then, without stopping, add the sugar. Whip for another 3 minutes. Add the almond-sugar mixture with a spatula and mix until a sticky mass forms.
- Egg white: 4 pieces
- Sugar: 50 g
- Almond flour (ground almonds): 110 g
- Icing sugar: 220 g
4
On a baking sheet lined with parchment paper, pipe out equal circles no larger than 3 cm in diameter using an 8 mm pastry bag.
- Pink food colouring: 2 tablespoons
5
Leave in a cooled oven at 50 degrees for 30 minutes for le croutage (crust). This is very important.
6
Then bake at 150 degrees for about 15 minutes.
7
Let it cool. Squeeze cream the size of a hazelnut onto half of the pastry using a piping bag and attach it to the others.