Pink Strawberry Macarons
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Category
Dessert/Cake
Cuisine
French
Servings
24
Prep Time
60 minutes
Cook Time
26 minutes
Calories
350
Welcome to our baking channel where we bring a dash of magic into your kitchen!
Today, we're crafting the most delightful Pink Strawberry Macarons that will bring a burst of joy and color to your table.
Whether you're a seasoned baker or just starting, this video guide ensures that every step is easy to follow, so you can recreate these iconic French treats at home.
What You Will Learn:
- Sifting Techniques: Ensure a silky texture for your macaron batter.
- Whipping Perfect Peaks: Master the art of egg whites for that iconic rise.
- Macaronage Method: Achieve the perfect lava-like consistency.
- Piping and Baking: Tips on how to pipe evenly and achieve the perfect feet.
- Filling Ideas: Combining homemade strawberry sauce and whipped cream for a luscious filling.
Ingredients
- Egg Whites: 75g (approximately 2 large eggs)
- Granulated Sugar: 70g
- Lemon Juice: 1g (to stabilize the egg whites)
- Almond Flour: 90g (ensures a smooth top)
- Powdered Sugar: 90g (helps with the texture)
- Edible Food Coloring Powder: To desired color (for the iconic pink hue)
- Unsalted Butter: 100g, softened (for richness)
- Powdered Sugar: 18g (adds sweetness)
- Cream Cheese: 85g, softened (for tanginess and texture)
- Heavy Cream: 160g, room temperature (to lighten the filling)
- resh Strawberries: 80g, finely chopped
- Granulated Sugar: 30g (to sweeten)
- Frozen Strawberry Puree: 150g (intensifies the strawberry flavor)
- Stand Mixer: For whipping egg whites and cream.
- Digital Scale: For precise ingredient measurement.
- Saucepan: For making strawberry sauce.
- Spatula: For folding the macaron batter.
- Piping Bags: For piping macaron batter and fillings.
- Baking Sheets: Lined with silicone mats or parchment paper.
- Oven: Preheated for baking macarons.
- Wire Rack: For cooling macarons.
- Refrigerator: For chilling the filling and assembled macarons.
For the Macarons:
For the Filling:
For the Strawberry Sauce:
Kitchen Tools Needed:
Directions
Prepare Strawberry Sauce:
Combine fresh strawberries, granulated sugar, and strawberry puree in a saucepan.
Cook over medium heat until the mixture thickens.
Blend slightly for a smoother texture, then cool and transfer to a piping bag.
Make Macaron Batter:
Sift almond flour and powdered sugar together multiple times to achieve a fine texture.
Whip egg whites with lemon juice, gradually adding granulated sugar, until stiff peaks form.
Gently fold in the dry ingredients and a small amount of food coloring until the mixture reaches a "lava" consistency.
Pipe onto prepared baking sheets and tap to release air bubbles.
Bake and Assemble:
Pre-bake at 122°F (50°C) for 8 minutes to form a skin.
Increase to 320°F (160°C) and bake for 18 minutes.
Let cool, then pipe whipped cream mixed with strawberry sauce onto one shell and top with another shell.
Chill and Serve:
Chill the filled macarons for 30 minutes to set the filling.
Dust with powdered sugar before serving, if desired.
Recipe Video
Recipe Note
Tips for Success:
- Age Your Egg Whites: Let them sit in the refrigerator for up to 48 hours for best results.
- Macaronage Technique: Proper folding is crucial—undermix, and your macarons will be lumpy; overmix, and they will be flat.
- Resting Time: Allow piped macarons to rest until they form a skin; this prevents cracking during baking.
Enjoy these delightful pink strawberry macarons as a special treat or at your next gathering! They are sure to impress with their vibrant color and delicious combination of flavors.
