I’m not sure why I went for strawberries and cream Macarons this time, even though my love for Macarons is super strong I’d way prefer actual strawberries and cream!
I’ve stuck to the recipe that works for me here but I think the addition of food colour gel threw it off slightly. They were not quite right. I threw away the first batch and the second batch were much better.
This is the recipe I used as toppers for the last cupcake post.
Sieve the sugars and ground nuts twice.
Use room temperature eggs.
Here’s my recipe;
2/3 cup icing sugar
1 cup of ground almonds
2 egg whites
2/3 cup caster sugar
red colour paste/gel
The buttercream filling
1/4- 1/2 cup of icing sugar
2-3 TBSPs cream
Sieve the icing sugar and almonds into a bowl.
To this add 1 egg white and a touch of Red colour paste ( I dip a toothpick or the end of a small spoon into the paste and add that amount).
Mix by hand (well with a spatula) to make a sort of paste/ dough.
Put the next egg white into a glass/ heat proof bowl.
Set aside for a moment but have your electric mixer ready to go.
In a saucepan add your sugar and 50-60ml of water. Pop on the ring and stir until you have a clear syrup.
Start beating the egg until it becomes a white foam.
Pour the syrup slowly into the eggs whilst still beating them.
Keep beating until the bowl cools down.
Then gently fold the ingredients you set aside into the white meringuey mix.
Keep folding until it’s all incorporated.
It should be a fairly thick batter.
Pop it into an icing bag with a round tip and pipe onto macaron mat (just enough to fill the inner circle). If it does not spread all the way out to your bigger circle just add a tiny bit more batter.
Leave them in a cool dry place on the mat for 30+ minutes enforce cooking. I made the dinner and watched a 20 minute TV show. Longer is better!
Cook for 7-14 minutes at 180 degrees in a preheated oven. After 5 minutes check themed again at 7 minutes, my first batch at 14 minutes were too done but the next at 7 were very slightly under done.
Take them out of the oven and leave on a cool surface for about 20 minutes. Then gently peel them off one at a time. Leave to cool further whilst making the butter cream.
The butter cream filling
This recipe will only fill a few of your Macarons but I’ve left some of mine in the cupboard and I can whip more of this up when I need to.
Beat the butter until pale, then sieve in the icing sugar a little at a time, taste after you’ve added half of the icing sugar. You’ll know if you want to add more. Then add in cream and combine.
Add a little to half of each macaron, then add a little jam and sandwich together.