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

Strawberry Macarons: A Delightful Treat

If you’re a fan of delicate French pastries, then macarons are likely a favorite on your list. These sweet, meringue-based confections are known for their smooth, crisp shells and melt-in-your-mouth interiors. Today, we’re putting a berry twist on this classic treat with our Strawberry Macaron recipe. With a touch of cream cheese filling and luscious strawberry jam, these macarons are both visually stunning and irresistibly delicious. Let’s dive in!

Ingredients

For the Shells

• 90 grams egg whites
• 90 grams granulated sugar
• 95 grams confectioner’s sugar
• 95 grams almond flour
• Gel food coloring (optional)

For the Filling

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

Instructions

Making the Macaron Shells

1. Prepare Your Baking Sheets: Line two large sheet pans with Silpat mats. If you don’t have Silpats, parchment paper will work as a substitute.

2. Set Up Your Equipment: Fit a piping bag with a small round tip, such as a Wilton #10.

3. Create the Meringue:

   • Place a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water.
   • Add the egg whites and granulated sugar to the bowl, whisking constantly for about 3-4 minutes until the sugar dissolves completely.

4. Whip the Egg Whites:

   • Transfer the egg white mixture to the bowl of a stand mixer with a whisk attachment.
   • Beat on medium-high speed (Kitchenaid #8) until stiff peaks form.

5. Incorporate Dry Ingredients:

   • Sift the confectioner’s sugar and almond flour into the beaten egg whites.
   • Gently fold the mixture to incorporate the dry ingredients. Use a “J” shape folding technique: cut down the middle, scrape to the bottom, and fold over the top, turning the bowl 90 degrees each time.

6. Add Coloring and Achieve the Right Consistency:

   • If using, add gel food coloring halfway through folding.
   • Deflate the meringue by gently smashing it against the sides of the bowl a few times. Test the batter for the “figure 8 stage” by seeing if it flows smoothly in an 8 shape. If it breaks, fold a few more times.

7. Pipe the Shells:

   • Transfer the batter to your prepared piping bag.
   • Pipe 1.5” circles, spaced 2” apart, on the Silpat-lined baking sheet. Keep the piping bag perpendicular to avoid lopsided shells.
   • Drop the tray from 6” height to release air bubbles, repeating 5-6 times until no large bubbles remain.

8. Rest the Shells:

   • Let the macarons rest for 20-25 minutes until they develop a skin. They’re ready when they don’t stick to your finger upon touching.

9. Bake:

   • Preheat your oven to 325°F (use an oven thermometer for accuracy).
   • Bake one tray at a time for 14-16 minutes, rotating halfway through. They are done when they peel off easily from the Silpat.

10. Cool: Allow the macarons to cool completely on the tray before filling.

Preparing the Filling and Assembling

1. Make the Filling:

   • In a small bowl, mix the cream cheese, confectioner’s sugar, and vanilla extract.
   • Transfer the mixture to a piping bag.

2. Pair and Fill:

   • Pair macarons of similar size.
   • Pipe a ring of cream cheese filling on one shell and fill the center with strawberry jam. Press the second shell on top gently until the filling reaches the edges.

3. Age the Macarons (Optional):

   • For enhanced flavor and texture, place the macarons in an airtight container in the fridge overnight. Allow them to reach room temperature before serving.

4. Storage: Store in an airtight container in the fridge for up to three days.

Notes

• Egg Whites: Can be used straight from the fridge.
• Almond Flour vs. Almond Meal: Use almond flour for best results. Our favorite is Bob’s Red Mill.
• Food Coloring: Only use gel food coloring to prevent altering the batter’s consistency.
• Oven Temperature: Adjust accordingly if your oven runs hot—an oven thermometer is invaluable.

These strawberry macarons are a delightful way to showcase your baking skills and treat your taste buds to a symphony of flavors and textures. Whether you’re serving them at a party or enjoying them with a cup of tea, these macarons are sure to impress. Enjoy the process, and happy baking!

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Strawberry Macaron Recipe

These delightful strawberry macarons are perfect for any occasion, offering a sweet and delicate treat with a creamy filling.

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Prep Time 1 hour hr

Cook Time 16 minutes mins

Resting Time 24 minutes mins

Total Time 1 hour hr 36 minutes mins

Servings: 24 macarons

Course: Dessert

Cuisine: French

Calories: 80

Ingredients Equipment Method Notes

Ingredients

  

Shells

• 90 g egg whites
• 90 g granulated sugar
• 95 g confectioner’s sugar
• 95 g almond flour
• 1/4 tsp gel food coloring optional

Filling

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

Equipment

• Silpat Mat
• Piping Bag
• Stand Mixer

Method

 

1. Line two large sheet pans with Silpat mats (or parchment paper if you don’t have silpats).
2. Fit a piping bag with a small round tip (I like a Wilton #10).
3. Set a heatproof bowl over a small saucepan of simmering water– make sure the bowl isn’t touching the water.
4. Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved– about 3-4 minutes.
5. Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
6. Beat the egg whites on medium-high speed (Kitchenaid #8) until they form stiff peaks.
7. Sift the confectioner’s sugar and almond flour into the beaten egg whites. Fold the mixture gently to incorporate the dry ingredients into the egg whites.
8. When about half of the dry ingredients have been incorporated, add the food coloring, if using, and continue folding.
9. Deflate the meringue by smashing it against the sides of the bowl and folding it back together. Repeat the smashing process 3-4 times and then test the meringue to see if it’s at the “figure 8 stage”.
10. When the batter flows smoothly, transfer the mixture to the piping bag fitted with a round tip.
11. Pipe 1.5” circles about 2” apart on the Silpat lined baking sheet.
12. Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it straight down to release any air bubbles.
13. Set the tray aside to rest for 20-25 minutes, or until the macarons have developed a skin.
14. While the macarons rest, preheat the oven to 325F.
15. Bake the macarons one tray at a time for 14-16 minutes, rotating the tray halfway through baking.
16. Allow the macarons to cool on the tray. Once they are fully cooled, they can be filled and aged.
17. In a small bowl, combine the cream cheese, confectioner’s sugar, and vanilla extract.
18. Transfer the mixture to a piping bag.
19. Place the macarons in similar sized pairs.
20. Pipe a ring of cream cheese icing around the center of one shell. Fill the inside with strawberry jam and then place the second shell on top.
21. (Optional) Place the macarons in an airtight container in the fridge to rest overnight.

Notes

Make sure to use almond flour and not almond meal for the best texture. Store macarons in an airtight container in the fridge and serve at room temperature for optimal flavor.