Strawberries and Cream Macarons

The Strawberries and Cream Macarons Recipe The art of macaron making can seem complex, but here I have tried to devise a recipe that will suit the home cook.

Special equipment:
food processor with blade attachment piping bag with small, plain nozzle

3⁄4 cup confectioner’s sugar
3⁄4 cup ground almonds
2 large egg whites,
at room temperature
1⁄3 cup sugar

For the filling:
3⁄4 cup heavy cream
5-10 very large strawberries,
preferably the same diameter as
the macarons

1 Preheat the oven to 300°F (150°C). Line 2 baking sheets with wax paper.

2 Trace 20 x 11⁄4in (3cm) circles, leaving 11⁄4in (3cm) between circles. Invert the paper.

3 In a food processor, pulse the almonds and confectioner’s sugar to a very fine meal.

4 In a large bowl, whisk the egg whites to stiff peaks using an electric hand mixer.

5 Whisking, add the sugar a little at a time, whisking well between additions.

6 The meringue mixture should be very stiff at this point, more than for a Swiss meringue.

7 Gently fold in the almond mixture a spoonful at a time, until just incorporated.

8 Transfer the macaron mix to the piping bag, placing the bag into a bowl to help.

9 Using the guidelines, pipe the mix into the center of each circle, holding the bag vertically.

10 Try to keep the disks even in size and volume; the mix will spread very slightly.

11 Bang the baking sheets down a few times if there are any peaks left in the center.

12 Bake in the middle of the oven for 18–20 minutes until the surface is set firm.

13 Test one shell: a firm prod with a finger should crack the top of the macaron.

14 Leave for 15–20 minutes, then transfer to a wire rack to cool completely.

15 Whisk the cream until thickened but not stiff; it should remain succulent.

16 Transfer the cream into the (cleaned) piping bag used earlier, with the same nozzle.

17 Pipe a blob of the whipped cream onto the flat side of half the macarons.

18 Slice the strawberries across into thin slices, the same diameter as the macarons.

19 Put a slice of strawberry on top of the cream filling of each macaron.

20 Add the remaining macaron shells and sandwich gently. The fillings should peek out.

21 Serve immediately. PREPARE AHEAD Unfilled macaron shells can be stored for 3 days.

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