Strawberries and Cream Macarons

Strawberries and Cream Macarons

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Submitted by
Credit: Ft Chef Antonio Bachour


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


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


30 macarons



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Association of Nutrition & Foodservice Professionals