Guys. I made strawberries and cream macarons. It’s been a good 3 or 4 years since I’ve made them and I’m glad I still haven’t lost the method! It was like riding a bike. I wasn’t sure if I should post these or not because this blog focuses on healthy recipes. Thinking about it some more I thought why not. Macarons are a big part of our life right now because it’s the treat my daughter gets when she goes to potty. Yup. It was the only treat that would consistently get her to use the potty and now she is out of diapers, but going through our money by buying her all the macarons. Her uncle even sent her some via FedEx from New York!
Last week it was a rainy week in the Bay Area and we stayed home a lot because of this yucky flu that has been going around. So I decided – let’s make some macarons! I asked my daughter what she wanted to make and she said strawberry and lucky enough we were at Trader Joe’s last week and had some freeze dried strawberries.
I learned how to make macarons successfully from attending a Sur La Table class. These are the tips the instructor she gave me that I still remember to this day:
I have to say they did turn out pretty good. Oh and the ones I gave my daughter had a plain coco whip filling with out the champagne.
Using a coffee grinder place freeze dried strawberries in batches in the grinder and grind until it's fine powder. Set aside 25g of the powder.
Place the almond flour, powdered sugar and strawberry powder in the food processor and process for 30 seconds to mix. Seive the strawberry mixture through the trainer using a wooden spoon to push through the strainer. Do this two times. Set aside.
In a stand mixer whip the egg whites until they are stiff and add in the superfine sugar and whip until the egg whites are stiff and shinny and it no longer feels grainy when you rub it in between your fingers.
Take the bow out of the stand mixer and scrape down the sides careful. In 3 batches add in the strawberry mixture. At this stage carefully fold in each batch until fully incorporated keeping the volume of the eggs intact.
Once the strawberry mixture has been folded in using the spatula press the batter against the side of the bowl to flatten out the batter. Do it once and check the flow of the batter. Keep repeating and checking until the batter is slowly dripping down the spatula.
Place in a piping bag with the 1/2 inch piping tube and pipe into 1 1/2 inch circles on your silpat making sure they are 1 inch apart.
Once you finish piping bang the trays on the counter to take out any bubbles and let sit to dry for 30 minutes. Top with the dried rose petals and/or the sprinkles.
While it's drying pre-heat the oven to 280 degrees F.
The macarons are ready to back when you tap the top of the shell and no batter sticks to your finger.
Bake the macarons for 15 minutes. To check if the are done they should peel off the silpat easily. Leave the shells to dry on the tray completely.
While they are drying make the filling by placing the icing and champagne in a bowl and whip together until it's fully incorporated.
Pair up a shell and fill one side with the champagne filling and top with another shell. Repeat until all have been filled.
These macarons are simply beautiful and perfect for Valentine’s day!
They’re lovely! The pastel pink shade is perfect for strawberries and cream
I could stare at macarons all day. Yours are so perfect and beautiful! You’ve definitely got the technique down! 🙂
they are beautiful and I bet they taste delicious
I LOVE macarons and have yet to make them at home. It is HIGH on my to make list….and I would devour these for sure.
SO pretty! I’ve never tried making macarons at home before. These would be such a hit at a bridal shower.
Awww, perfect macarons! I haven’t made these since I learned how in pastry school. I think I gained 15 lbs until I graduated! I must say, it’s been nice stepping away from all that sugar. These look fantastic though Rezel, nice job! 🙂
These look so incredibly delicious! Your photos are gorgeous 🙂 Pinning this recipe for later a baby shower I’m attending.