Recipe Strawberry macarons : Practical and Delicious

Recipe Strawberry macarons : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Strawberry macarons. You are currently reading Recipe Strawberry macarons : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Strawberry macarons requires 30m, cook 15m and serve 23. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ever wanted to make your own macarons? This easy to follow strawberry macarons recipe shows you how.

Ingredients:

8 Ingredients

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  1 cup almond meal
  
  
  


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  3/4 cup icing sugar mixture
  
  
  


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  3 egg whites (from 55g eggs)
  
  
  


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  1/4 cup caster sugar
  
  
  


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  Pink food colouring
  
  
  


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  1/4 cup thickened cream
  
  
  


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  180g Plaistowe white chocolate, chopped
  
  
  


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  2 tbsp strawberry puree (see tip)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Line 2 large baking trays with baking paper. Process almond meal and icing sugar in a food processor until finely ground.
  
  
  


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  Step 2
  
  
  
  
  Place the egg whites in a large bowl. Transfer 1 tablespoon egg white to a small bowl and reserve. Using an electric mixer, beat remaining egg whites until firm peaks form. Add caster sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Stir in enough food colouring to give the desired shade of pink. Add the almond mixture in 2 batches, gently mixing until combined and the mixture slides down the side of the bowl when tilted. Add the reserved egg white and stir to loosen mixture.
  
  
  


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  Step 3
  
  
  
  
  Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe forty-six 3cm discs, about 3cm apart, on the prepared trays. Tap the trays on the bench to spread slightly. Stand at room temperature for 1 hr or until a crust forms.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 180°C or 160°C fan. Place trays in oven and reduce temperature to 160°C or 140°C fan. Bake for 10-12 mins or until the macaron shells are dry to touch. Cool on the trays.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, to make the strawberry filling, bring the cream just to a simmer in a small saucepan over high heat. Remove from heat. Stir in the chocolate until melted and smooth. Stir in the strawberry puree. Chill for 1 hr or until thick enough to spread.
  
  
  


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  Step 6
  
  
  
  
  Sandwich macaron shells together with strawberry filling.
  
  
  

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