Strawberries And Cream French Macarons Recipe 455
STRAWBERRIES AND CREAM FRENCH MACARONS RECIPE - (4.5/5)
Provided by barbsjustagirl
Number Of Ingredients 13
Steps:
- Macarons: 1. Place egg whites in a medium mixing bowl and let sit at room temperature uncovered for exactly 3 hours. (Aging the egg whites in this manner is essential to creating perfect macarons). 2. Line several baking sheets with parchment paper. Using a pencil draw 1-1/2" circles 2" apart on parchment paper. Turn parchment paper over. Set aside. 3. In the work bowl of a food processor combine almonds and 1 Tbsp. confectioners' sugar, pulsing until very finely ground. (Don't over process or a nut butter will be created. The nut particles should stay separate and dry, not clump together). Add remaining confectioners' sugar and process just until combined. Set aside. 4. Beat egg whites at medium-high speed with an electric mixer until frothy. Gradually add sugar, beating at high speed until stiff peaks form, 3-5 minutes (Egg whites will be thick, creamy and shiny.) Add strawberry extract beating well. 5. Using a toothpick add food coloring, a small amount at a time, beating until desired color is achieved. 6. Add almond mixture to egg whites, folding gently until well combined. Let batter site for 15 minutes. 7. Transfer batter to a pastry bag fitted with a medium round tip. Pipe batter into drawn circles on prepared baking sheets. 8. Slam baking sheets vigorously on counter 5-7 times to release air bubbles. 9. Let sit at room temperature for 45-60 minutes before baking to help develop the macaron's signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to finger.) 10. Preheat oven to 275 degrees F. 11. Bake until firm to the touch, approximately 24 minutes. 12. Let cool completely on pans and then remove to airtight containers. Refrigerate until ready to fill and serve. 13. Place Vanilla Bean-Cream Cheese Filling in a pastry bag fitted with a small round tip. Pipe mixture onto flat side of macaron and top with another macaron, flat sides together pushing down lightly and twisting so filling will spread to edges. Repeat with remaining macarons and filling. Vanilla Bean-Cream Cheese Filling: 1. In a medium mixing bowl combine cream cheese, confectioners' sugar, cream, and reserved vanilla beans. Beat at low speed with an electric mixer until mixture is smooth and creamy scraping down sides of bowl as necessary and increasing to high speed. 2. Store in an airtight container in the refrigerator for up to 2 days. Let come to room temperature before piping.
STRAWBERRY MACARONS
These delightful Strawberry French Macarons are filled with bright and creamy strawberry buttercream. Perfect for a tea party, Mother's Day brunch, or anytime sweet treat.
Provided by Cambrea Gordon
Categories Dessert
Time 13h28m
Number Of Ingredients 13
Steps:
- Wipe out your mixing bowl: Dampen a paper towel with a bit of vinegar and wipe down the inside of a 4- or 5- quart mixing bowl. A glass or metal bowl would work!
- Scrape the batter: Use a rubber spatula to scrape the batter against and around the sides of the bowl to knock some of the air out of the batter. Do this 5 or 6 times. Knocking some of the air out of the batter is important because too much air will cause the shells to crack while they bake.
- Remove more air bubbles: Firmly grasp the sides of the baking sheet and tap it hard against your counter. Tiny air bubbles may come up to the surface of the shells and pop. You can use the sharp pointy end of a toothpick to pop them, if desired. Rotate the baking sheet as needed to tap all sides evenly.
- Bake the shells: Place the oven rack to the center of the oven and preheat it to 300°F Bake the shells, one baking sheet at a time, for 13 minutes. When the timer goes off, carefully open the oven door, and gently touch the top of a shell. The top of the shell should not move from the feet where it touches the pan. If it moves slightly, bake it for 1 minute more.
- Cool the shells: Place the baking sheet on a wire cooling rack. Allow the shells to cool completely before lifting them from the mat. Do not try and lift them up using a spatula or other tool, especially if they are sticking. Once they are completely cool, use your hands to peel the baking mat or parchment paper back from the shells slowly and gently. If they are completely cool, the shells should come off easily.
Nutrition Facts : Calories 340 kcal, Carbohydrate 44 g, Cholesterol 31 mg, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, Sodium 20 mg, Sugar 41 g, Fat 18 g, UnsaturatedFat 0 g
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- Preheat oven to 280°F and fit a large disposable pastry bag with a round tip. Line two baking sheets with parchment paper. On a third sheet of parchment paper, trace out 24 1.5-inch circles (use a round cookie cutter or stencil as a guide), spaced 1 inch apart. Set aside as a master guide.
- Process freeze dried strawberries and almond flour in a food processor until finely ground. Use a fine mesh sieve or sifter to sift strawberry-almond flour mixture and powdered sugar together twice; use a firm spatula to push any large particles through. Set aside.
- Combine egg whites, sugar, and salt in a large mixer bowl fitted with wire whip attachment. Whip for 3 minutes on medium speed (4 on a KitchenAid), until egg whites begin to foam. Increase speed to medium-high (7 on a KitchenAid) and whip for 3 minutes, until meringue forms soft peaks. Increase speed to 8 and whip for another 3 minutes. Turn off mixer and add gel food coloring; whip another 1 to 2 minutes on high speed to evenly distribute color until meringue is stiff and dry. The meringue should clump in the center of the wire whip attachment; knock against mixer bowl to release.
- Add dry ingredients to meringue all at once. Use a rubber spatula to fold dry mixture into meringue, smearing the mixture against the side of the bowl to knock the air out (you want to deflate the whites, so don’t worry about folding them gently). After 25 folds, your mixture may still look lumpy. Continue to fold about 10 to 12 more times, checking texture after each fold. The batter is ready when it holds its shape when spooned onto itself and slowly flattens out after 15 to 20 seconds. If the batter is stiff and doesn’t flatten out, it’s undermixed. If the batter is runny and fluid, it’s overmixed and won’t hold a shape.
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