STRAWBERRY FRENCH
MACARONS
Sometimes it's good to take a challenge doing something you've never done before. A lot of people seem to be talking about macarons these days, especially when it's super expensive for a bite size dessert. Honestly, I've never bought any from the store when I saw the price of one piece. I found the price ridiculous. So I thought why don't I try making them. At the beginning, I kind of doubt it I will succeed in making them, but guess what...they turned out pretty OK!
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If you wish to make them yourself, I hope you'll try this recipe. Just follow the steps closely with all the tips given, there shouldn't be any problem. Enjoy baking!
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STEP 1: Prepare the ingredients
Shells:
(this measurements will make about 60-70 shells, so that makes it about 30-35 macarons)
125g Almond Flour/Meal
125g Icing Sugar
90g (3 eggs) Egg Whites (room temperature)
125g Caster Sugar
Gel Coloring (any color you desire)
Filling:
150g Cream Cheese
50g powdered sugar
2 tbsp lemon juice
2 tbsp milk
100g Strawberry (optional – you may use strawberry jam or any other jam flavour you desire)
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STEP 2: Prepare the almond mixture
Preheat the oven 300°F/150°C.
Grind the almond flour/meal together with the icing sugar. This step is to make sure the almond mix is super fine. Then sift them into a large bowl. Set aside while you prepare Step 3.
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STEP 3: Prepare the egg white mixture
Pour the egg white into a large bowl.
*Note: I actually used aged eggs. That means I left my egg whites in room temperature for more than 12 hours before using. I would say as long as your eggs have been in room temperature for the day, that should be fine. DO NOT use refrigerated eggs. This is one of the keys to the success of making macarons.
Beat at a low speed. Gradually add in the castor sugar.
Increase the beating speed, and beat until a soft peak forms. Add in the coloring of color and the amount you desire.
STEP 4: Combine the 2 mixtures
Fold in all the egg white mixture into the almond mixture. Fold it in a circular motion and press down, so that the 2 mixture are well combined.
*Note:
How do we know when the batter is ready?
After all the egg white disappear after few rounds of folding, use your spatula to lift up the batter. If the batter drops down in a lump, this means the batter is NOT ready. Continue folding and constantly check the consistency of the batter. When the batter flows down like a ribbon (like cake batter), this means the batter is READY!
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Transfer all the batter into a piping bag. I used a 8mm diameter nozzle. It's fine if you do not have a nozzle. Simple cut about 5-8mm wide at the tip of the piping bag.
STEP 5: Piping
I prefer using a piping guide (3cm diameter circles) which I printed out, simply because I want all my macarons to have equal size and that will make the matching easier. Then place a parchment paper on top of the piping guide. That way the batter will not have direct contact with the printed paper.
Piping the starting point in the middle of the circle, and pull up as soon as the batter covers the entire circle.
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After completing all the circles, drop the tray a few times to release the bubbles.
You may use a tooth pick to release remaining bubbles.
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Pull out the piping guide sheet, gently. Then let the batter rest for about 30 minutes to 1 hour.
After about 30 minutes, the batter will form a skin. You can check by touching with your finger. If the batter is dry, that means it is time for baking.
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Bake it at 300°F/150°C for about 15-18 minutes. Do not over bake as it will cause cracks on the macarons.
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Once it's ready, set aside and let it rest while you prepare the fillings.
STEP 6: Prepare the fillings
1. Cream cheese filling:
In a large bowl, beat the cream cheese until it is creamy. Add in the icing sugar, milk and lemon juice and beat until they are will combined.
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Transfer the cream cheese mixture into a piping bag. Cut the tip to the diameter about 5-8mm
2. Strawberry filling:
Chop the strawberries into small cubes. Put it in a pot and add in water and icing sugar. Bring it to a boil until it is thickened. Remove the pot from the stove. Then sift the strawberry mix into a small bowl. Let the strawberry mixture cool down and thickened. To further thickened the mixture, you may add in some strawberry jam. (this is optional)
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STEP 7: Matching and filling
Lay out all the shells and match them to equal size.
Piping the cream cheese in a circle form on one side of a shell, and then pour in half a teaspoon of strawberry filling in the middle. Close the top with another shell. Here you go...a perfect and scrumptious macaron!
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I hope you enjoy read this recipe and most delighted if you give an attempt to make one yourself.