French Strawberry Macaron

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Strawberries

• Refrigerated

  • 100 g Egg whites

• Baking & Spices

  • 200 g Confectioners' sugar
  • 1 Food color
  • 1 tbsp Sugar
  • 50 g White sugar

• Nuts & Seeds

  • 1 tsp Almond
  • 110 g Almonds, ground

• Dairy

  • 1/4 cup Cream cheese
  • 75 g Mascarpone

Found on oheverythinghandmade.com

Ingredients

• 100 grams egg whites (about 3 eggs) - at room temperature
• 50 grams white sugar (about ¼ cup white sugar)
• 200 grams confectioners sugar (about 1⅔ cups confectioners sugar)
• 110 grams ground almonds (about 1 cup finely ground almonds)
• Food color
• 1 tsp Almond, Peppermint or Vanilla extract (optional)
• 75 grams Mascarpone
• ¼ cup Cream cheese - at room temperature
• ½ cup strawberries, pureed to make about 3 tablespoons puree
• 1 tbsp sugar

Directions

• Print 2 pages of the macaron template (here). Line a baking sheet with the templates and parchment paper or a silicone baking mat on top. Note: Once you have piped the batter onto the baking sheet, remove the templates.
• Beat room temperature egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks, add food coloring and extract (optional) mix for 5 additional seconds (be careful not to overbeat). Sift confectioners sugar and ground almonds in a separate bowl, combine the mixture and fold the almond mixture into the egg whites, do not overmix (you need about 30 strokes).
• Use a pastry bag with a round 2A decorating tip, twist the pastry bag in order to avoid batter leakage while you are spooning the macaron mixture in. Fill a tablespoon of batter into a plastic bag or pastry bag with a small corner cut off and pipe a test disk of batter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• Let the piped cookies stand out at room temperature until they form a hard skin on top, about 40min. to 1 hour (depending on the humidity).
• Preheat oven to 285 degrees F (140 degrees C).
• Bake cookies until set but not browned, about 10 minutes; they shouldnt stick to the parchment paper. Let cookies cool completely before filling.
• Clean and cut the fresh strawberries or frozen strawberries into a food processor and puree until smooth.
• Add the strawberry puree and sugar to a saucepan, bring the puree to a boil (stir occasionally). Cook the puree until you have a thick consistency (about 5-10 minutes).
• Let the puree cool down, you can place the puree into the fridge to speed up the cooling.
• Add mascarpone and cream cheese to a stand mixer and mix until smooth, add 3-4 tablespoons of cold strawberry puree to the filling and mix until combined.
• Pipe the filling onto cooled down macaroons and serve immediately or store in the fridge for 1 day.