Sunday, 10 August 2014

Strawberry macaroons

Macaroons are so fashionable and delicious everyone should have a go at making their own! 

 Find 'How to make perfect macaroons?' HERE.


For the macaroons:

  • 75g of ground almonds
  • 115g icing sugar
  • 2 large egg whites
  • 50g caster sugar
  • 1/2tsp rosewater
  • pink food colouring (paste or powder)
For the cream:
  • 250g strawberries
  • 1/3 cup caster sugar
  • squeeze of lemon juice
  • 1,5tsp gelatine
  • 1tsp corn flour
  • 250g mascarpone cheese

Ground almonds and icing sugar place in a food processor and process for few seconds. Sift into a bowl.  You can skip this step, if you don't have a food processor, however your macaroons will not be as smooth in texture.

Whisk the egg whites until soft peaks, then whisk in caster sugar  to make a meringue.  Add pink food colouring, it is best to use paste or powder.

Fold in the almond mixture (i always do it three times, adding third of the mixture at a time).  Fold the mixture until shiny and thick.

Pour the batter into a piping bag and pipe 32 small rounds.  Tap the baking sheet onto a work surface to get rid of any air bubbles.

Leave the macaroons in the room temperature for about 30min to let the macaroons form a 'skin'.

Bake in the pre-heated oven at 160 C for 10-15 mins, then leave to cool. 

To make the cream place strawberries, sugar, corn flour and lemon juice in a pot and warm up until the fruit has broken down.  Pass the mixture through a sieve to get rid of the seeds, then add dissolved gelatine (read instructions on a packet), then leave to cool.  Place in the fridge to set, then mix with mascarpone.

Sandwich the macaroons together.

This recipe makes 16 macaroons.


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