Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, my original strawberry macarons. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Get the Latest in Strawberry Macarons. Lots of Strawberry Macarons to Choose From. Great recipe for My Original Strawberry Macarons. This is my second attempt at making macarons.
My Original Strawberry Macarons is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. My Original Strawberry Macarons is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook my original strawberry macarons using 7 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make My Original Strawberry Macarons:
- Take 40 grams Large egg white
- Take 30 grams Granulated sugar
- Prepare 40 grams Almond Powder
- Make ready 60 grams Powdered sugar
- Make ready 1 grams Freeze dried strawberries
- Prepare 1 dash Red food colouring
- Prepare 1 dash Water
To assemble the macarons, pair the shells by size and arrange them on a wire rack, or a baking sheet. Turn half of the shells upside and pipe the buttercream filling around the edges, leaving a small hole in the middle. Using a small spoon, drop a small amount of strawberry jam in the hole, or place strawberry jam in a piping bag and pipe the jam in the middle of the filling. Delicious strawberry macarons that are easy to make and kid friendly.
Steps to make My Original Strawberry Macarons:
- Powder the freeze dried strawberries (If you use some as topping, use more) Dissolve the food colouring in a bit of water.
- You should get about 40 - 41 g of egg white out of one large egg. Mix 1 g strawberry powder from Step 1 with the almond powder and powdered sugar. Sift the mixture with a sieve.
- Beat the egg white into the sugar little by little (it takes about 6-7 minutes to become like an Italian meringue). Add a small amount of food colourin.
- Sift the dry ingredients through a sieve again and gently mix with the meringue from Step 3.
- With a spatula, gently dig the batter up from the bottom and fold it on top of the rest of the batter in the centre of the bowl and pat it down gently (this is called macaronage).
- You know it's done when you can use the spatula to scoop some batter and it falls back into the bowl in fat ribbons. Be careful not to mix it too much. It should be like thoroughly pressing it into a firm consistency.
- Put the batter into a piping bag and pipe out 3 cm circles onto a baking sheet while leaving adequate space in between. My batter doesn't really seep out at this point.
- This batter dries out quickly, so just leave the macarons as they are for 20-30 minutes until the exterior surface dries. Preheat the oven to 390°F/200°C.
- First, bake the macarons for about 3 minutes at 390°F/200°C until they look like the picture. They should grow a small "foot" at the base. Open the door of the oven for a moment to decrease the temperature.
- Turn down the oven temperature to 285°F/140°C and bake the macarons for another 10-15 minutes. If they seem like they're going to burn, open the oven door a bit to decrease the temperature. You can also cover with aluminum foil.
- Paint the surface of the macarons with egg white (not listed), and use a tea strainer to dust with strawberry powder, if you like Any finely crushed ingredient is OK.
- I usedas a reference to make the buttercream. Or, you can use whatever cream you like. - - https://cookpad.com/us/recipes/153868-delicious-buttercream
- Put the buttercream in a piping bag, and fill the macarons. Assemble the macarons like sandwiches and decorate with powdered strawberries if you like.
- This time, I used freeze dried strawberries.
- This is the powdered sugar used. It has corn starch in it, but I've never had it fail, so it's alright to use.
- While folding the batter in Step 5, I have failed countless times. Be sure to pat it down very gently.
- In regards to the drying time in Step 8, the time you will need will depend on the day, but the longer you wait, the prettier they look. If you touch them and the batter doesn't stick to your fingers, they're ready to be baked.
- Because the baking time varies by oven, after you've turned the temperature down to 285°F/140°C, open the oven door frequently to make sure that they don't burn.
Using a small spoon, drop a small amount of strawberry jam in the hole, or place strawberry jam in a piping bag and pipe the jam in the middle of the filling. Delicious strawberry macarons that are easy to make and kid friendly. The perfect crunchy cookie filled with strawberry buttercream. When we came home, my husband instantly wanted to freeze them for his morning smoothies. I hope you try my Strawberry Macarons, and hopefully I can show you how to make them in the videos soon!
So that is going to wrap this up for this exceptional food my original strawberry macarons recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
