Strawberries and Cream Macarons

Strawberries and Cream Macarons

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Submitted by
Credit: Ft Chef Antonio Bachour

Ingredients

For macaron shells

125 g almond flour
150 g confectioners sugar
100 g egg whites
100 g granulated sugar

Red an green food coloring

For ganache

200 g white chocolate
100 g strawberry purée
100 g heavy cream

Instructions

For macaron shells

Preheat oven to 275 F, low fan

Convince almond flower and confectioners sugar in a food processor and process to a fine powder
Whip egg whites and granulated sugar in the bowl of a stand mixer fitted whit a whisk attachment to medium peaks. Ad a few drops of red food coloring and continue to whip for 20 seconds.
Sift almond mixture over egg whites and fold, using a rubber spatula until smooth and shiny.
Pipe macarons with a heart shape into sheet trays with silpat, Repeat procedure with a green food coloring, pipe the leafs
set aside to dry for 30 minutes before baking
Bake for 12 minutes

For ganache

Heat strawberry purée and heavy cream in a small pot, bring to simmer, pour in the chocolate and set for 30 minutes

Fill macarons with ganache

Yield

30 macarons

Tags

Bread/Pastry

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!