Descrizione
Macarons can seem challenging to make but with a few tips and tricks you'll have delicious macaron sandwiches that everyone will love.
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I have made these cookies in both raspberry flavor and strawberry flavor depending on if I can get freeze-dried raspberries or strawberries. By grinding these into a powder and adding it to the dried ingredients you get the flavor you're looking for without messing up the delicate balance of these tricky cookies.
Want to catch more Live recipe videos? Check out my "Live Streamed Videos" playlist here https://www.youtube.com/playlist?list=PLrIzGV25YD__EboJRxNeHYowY136sOjsO
Pink Heart Strawberry Macaron Shells
15 g freeze-dried Strawberries (or raspberries) - ground up (2 Tbsp)
225g powdered sugar (1 3/4 C)
125g fine almond flour (1 1/8 C)
5 g dried egg white powder (not meringue powder) (1 Tbsp)
25 g granulated sugar (2 Tbsp)
130 g pasteurized egg whites (4.7 oz) or 4 Lrg egg whites, a minimum of 2 days old set out at room temp (at least 2 hours)
1/4 tsp cream of tartar
strawberry syrup
Ganache
4 oz heavy whipping cream
8 oz chocolate
Instructions
Grind freeze-dried strawberries into a fine powder in a food processor
add the almond flour and powdered sugar and process.
In a bowl sift at least twice.
In a small bowl stir the granulated sugar and egg white powder together.
In a copper or grease-free bowl add the cream of tartar to your egg whites, beat them on low speed until foamy (with a hand mixer or by hand - not a big machine mixer).
Slowly add the granulated sugar/egg white powder mixture as you beat the eggs.
Increase the speed to medium and beat until almost stiff egg whites, still glossy, but more firm than soft peaks.
Gently fold in 1/3rd of the almond mixture.
Once it's combined, add another third of the almond mixture, fold, and so on.
Add your batter to a piping bag with a large round tip (around 1 cm or less) and pipe hearts of the batter.
Pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies, using a toothpick pop the bubbles and fix any heart shapes.
Let the cookies rest between 45-60 minutes until they develop a skin
This is a great time to make the ganache - in a small pot bring the cream to a simmer
pour the cream over the chocolate, let it sit for 5 mins
stir it until it's smooth (if it's still chunky you can melt it over a double broiler
Let it cool, it will thicken so it can be piped
Pre-heat your oven to as close to 290°F as possible, a little over is better than a little under.
Bake the cookies for 16-18 minutes. One sheet at a time.
Let the shells cool, then pop off the parchment paper
LIGHTLY brush some of the strawberry syrup to the bottom of the shells - this creates a stronger flavor
Pipe the ganache onto half of the shells and twist the other half of the cookies onto the ganache
Refrigerate the cookies and let them maturate, 1-3 days
Bring to room temperature then enjoy
Tips
* 2 days to a week before making the macarons separate your egg whites from the yolks and refrigerate. The protein in the white will start to break down and the water content will evaporate and the egg whites will age - aged egg whites make batter meringues.
* macaron shells tend to crack if there is moisture in the air so avoid wet or humid days.
MORE LIVE DESSERT VIDEOS
Lemon meringue pie Cheesecake https://youtu.be/Utfxg6_Sl1o
Almond Kringle https://youtu.be/VwvMuJ-8MuM
Hot Chocolate Bombs https://youtu.be/KOsojeYGmhY
Chocolate eclairs and raspberry cream puffs https://youtu.be/Y-V3ZTxgFZU
Raspberry curd tart https://youtu.be/a9qmm7Q9cxU
Homemade donuts https://youtu.be/AyKfiSrpuSw
Caramel toffee ice cream pie https://youtu.be/B2qSaWkNmfg
ASHLEE MARIE - I'm all about from-scratch recipes, cake decorating tutorials, and fun-themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self-taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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