Sweets & Desserts
Strawberry Macaroon
Servings
20 Servings
Time
180 min
Difficulty
Hard
Ingredients
Dough Ingredients:
- Ingredients 1
- 125gr Refined Sugar
- 125gr Almond Powder
- 38gr Egg White
- Ingredient 2
- 45gr Water
- 112gr Granulated Sugar
- Ingredient 3
- 45gr Egg White
Filling:
- Croner Pectin Strawberry
- Whipped Cream
Instructions
Prepare Dry Ingredients (Ingredient 1):
- Sift the powdered sugar and ground almonds into a bowl.
- Add 38 g of egg whites and stir well with a spatula until a thick paste (called "almond paste") forms.
- Set aside.
Make Italian Meringue (Ingredients 2 & 3):
- Boil the Sugar Syrup:
- Combine 45 g of water and 112 g of granulated sugar in a small saucepan.
- Cook over medium heat without stirring until the temperature reaches 118°C (use a sugar thermometer). If you don't have one, bring to a gentle boil with bubbles and a slight thickening (soft ball stage).
- Beat the Egg Whites:
- When the syrup has nearly reached 114–116°C, begin beating 45 g of egg whites (Ingredients 3) with a mixer on medium-high speed until they form soft peaks.
- Pour the Syrup:
- Once the syrup reaches 118°C, slowly pour it into the beaten egg whites while the mixer continues on medium-low speed (do not pour directly into the whisk).
- Once the syrup is used up, increase the mixer speed to high and beat until the meringue is stiff, glossy, and the heat is gone (~5–7 minutes).
Mix Almond Paste and Meringue:
- Take 1/3 of the meringue and mix it into the almond paste to loosen the texture.
- Then, add the remaining meringue and fold it with a spatula until the mixture comes together.
- Make the macarons: Gently fold the mixture in a folding motion until the mixture flows like a thick, lava-like ribbon and falls into a ribbon when lifted.
Print and Dry:
- Prepare a baking sheet with baking paper or a Silpat macaron liner.
- Spoon the batter into a piping bag (a plain, round nozzle).
- Pipe small balls (~3-4 cm), spacing them apart.
- Tap the baking sheet against the counter 2-3 times to remove any air bubbles.
- Let the macarons rest at room temperature for 60 minutes, or until the surface is dry and no longer sticky to the touch.
Roast:
- Preheat oven to 150°C.
- Bake for 13–16 minutes, until the macarons are set, set, and spring back when touched.
- Don't overbake, as they may dry out or crack.
Chill and Fill:
- Let the macarons cool completely in the pan before removing them.
Filling:
- Fill 1 side of the macaroon with the filling then cover with another pair of macarons.
