In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Irresistibly Delicate Strawberry Macarons: A Step-by-Step Guide

If you’re on a quest to master the art of baking macarons, you’ve landed in the right place. These delightful, airy confections are a favorite among many, yet they often intimidate even seasoned bakers. Today, we’re diving into a Strawberry Macaron recipe that promises to deliver not just flavor but also a touch of elegance to your dessert repertoire. With a crisp shell and a luscious cream cheese-strawberry filling, these macarons are the perfect treat for any occasion.

Ingredients: The Secret to Perfect Macarons

For the Shells:

• 90 grams egg whites: Straight from the fridge is just fine.
• 90 grams granulated sugar
• 95 grams confectioner’s sugar
• 95 grams almond flour: Opt for almond flour, not almond meal, to ensure a smooth texture. Bob’s Red Mill is a reliable choice.
• Gel Food Coloring (optional): For a pop of color, use ¼ teaspoon of neon pink gel food coloring.

For the Filling:

• 40 grams whipped cream cheese
• 40 grams confectioner’s sugar
• 1 gram pure vanilla extract
• Strawberry jam (optional)

Instructions: Crafting Your Masterpiece

Preparing the Shells

1. Prep Your Workspace: Begin by lining two large sheet pans with Silpat mats or parchment paper if Silpats are unavailable. Fit a piping bag with a small round tip, such as a Wilton #10.

2. Create the Meringue: Set a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Combine the egg whites and granulated sugar in the bowl, whisking constantly until the sugar dissolves—about 3-4 minutes.

3. Whip to Stiff Peaks: Transfer the mixture to a stand mixer with a whisk attachment. Beat on medium-high (KitchenAid #8) until stiff peaks form.

4. Incorporate Dry Ingredients: Sift the confectioner’s sugar and almond flour into the meringue. Gently fold using the “J” technique—cut through the middle, scrape to the bottom, and fold over. Rotate the bowl 90 degrees and repeat.

5. Achieve the Perfect Batter: Add food coloring halfway through folding, if desired. Deflate the meringue slightly by pressing it against the bowl. Perform a “figure 8 test” to ensure the batter flows smoothly, adjusting folding if necessary.

6. Pipe and Rest: Transfer batter to the piping bag. Pipe 1.5” circles on the prepared sheet, holding the bag perpendicular to the pan. Drop the tray to release air bubbles, then let the macarons rest for 20-25 minutes to form a skin.

7. Bake to Perfection: Preheat the oven to 325°F. Bake one tray at a time for 14-16 minutes, rotating halfway through. Macarons are done when they easily peel off the Silpat.

Crafting the Filling and Assembling

1. Prepare the Filling: In a small bowl, mix the cream cheese, confectioner’s sugar, and vanilla extract. Transfer to a piping bag.

2. Assemble the Macarons: Pair similar-sized shells. Pipe a cream cheese ring on one shell, fill with strawberry jam, and top with another shell, pressing gently until the filling reaches the edges.

3. Optional Aging: For enhanced flavor, store macarons in an airtight container in the fridge overnight. Allow them to reach room temperature before serving.

Storage

Keep your macarons in an airtight container in the fridge for up to three days.

Tips and Tricks for Macaron Success

• Temperature Matters: Use an oven thermometer to ensure your oven is precisely at 325°F. Adjust accordingly if your oven runs hot.
• Folding Technique: Maintain a gentle hand to prevent deflating the meringue during the folding stage.
• Color Wisely: Always opt for gel food coloring to avoid altering the texture of the meringue.

Conclusion

Baking macarons is both an art and a science, but with patience and practice, you can achieve these exquisite Strawberry Macarons right in your kitchen. Whether you’re a seasoned baker or a novice, the satisfaction of biting into these delightful treats is well worth the effort. Happy baking!

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Strawberry Macaron Recipe

A delightful treat of strawberry macarons with a creamy filling that is sure to impress.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 16 minutes mins

Resting Time 25 minutes mins

Total Time 2 hours hrs

Servings: 24 macarons

Course: Dessert

Cuisine: French

Calories: 100

Ingredients Equipment Method Notes

Ingredients

  

Shells

• 90 g egg whites
• 90 g granulated sugar
• 95 g confectioner’s sugar
• 95 g almond flour use almond flour, not almond meal
• 1/4 tsp gel food coloring optional, use gel not liquid

Filling

• 40 g whipped cream cheese
• 40 g confectioner’s sugar
• 1 g pure vanilla extract
• 20 g strawberry jam optional

Equipment

• Silpat Mats
• Piping Bag
• Stand Mixer

Method

 

1. Line two large sheet pans with Silpat mats or parchment paper.
2. Set a heatproof bowl over simmering water. Add egg whites and granulated sugar. Whisk until sugar dissolves.
3. Transfer to stand mixer and beat until stiff peaks form.
4. Sift confectioner’s sugar and almond flour into beaten egg whites. Fold gently. Add food coloring if using.
5. Deflate meringue, testing for figure 8 stage. Transfer to piping bag.
6. Pipe 1.5” circles on baking sheet. Drop tray to release air bubbles.
7. Rest for 20-25 minutes. Preheat oven to 325F.
8. Bake one tray at a time for 14-16 minutes. Cool completely before filling.
9. Combine cream cheese, confectioner’s sugar, and vanilla extract for filling.
10. Pipe cream cheese icing and strawberry jam onto macarons. Assemble and refrigerate overnight if desired.

Notes

Ensure egg whites are not at room temperature, and use an oven thermometer for accuracy. Resting the macarons overnight enhances flavor.