Servings: 24 macarons
Equipment
- 1 Stand Mixer with whisk attachment
- 1 Kitchen Scale
- 1 Fine Sifter
- 2 Silpat Mats
- 1 Piping Bag
- 1 Round Piping Tip
- 1 double boiler or a small sauce pan with heat proof bowl.
- 1 whisk
- 1 Sturdy Spatula
Ingredients
Macaron Shells
- 100 grams fine sugar
- 100 grams room temperature egg whites 3-4 large eggs
- 105 grams almond flour
- 90 grams powdered sugar
- 15 grams strawberry powder
Strawberry Cheesecake Filling
- 4 oz cream cheese softened
- 1/4 cup unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups powdered sugar
- 1/4 cup freeze dried strawberry powder
Decorating Ingredients (optional)
- colored sanding sugar
- white colcolate candy melts
Instructions
Preparation
- Measure and prepare all ingredients for the macaron shells. If this is your first attempt at macarons, check out our guide for beginners.
- Prepare your silicone baking mats by lightly rubbing with paper towl dampened with white vinegar.
- Prepare your piping bag by fitting it with the round piping tip.
- Begin by sifting 100 grams of almond flour through a fine mesh sifter into a clean bowl.105 grams almond flour
- Sift the 90 grams of powdered sugar into a clean bowl and then add it to the almond flour. Do not sift directly into the almond flour.90 grams powdered sugar
- Sift the 15 grams of Strawberry Powder and then add to the Almond Flour and Powdered sugar.15 grams strawberry powder
- Using a clean spatula lightly mix the almond flour, powdered sugar and freeze dried strawberries.
- Set the bowl aside.
Meringue
- Place the double boiler, or small sauce pan with aprx. an inch of water over low-medium heat. Place the bowl on top while you prepare the eggs and sugar.
- Measure 100 grams of fine white sugar. Set aside.100 grams fine sugar
- Cracking one egg at a time, measure out 100 grams of egg whites. This is typically 3- 4 extra large eggs.100 grams room temperature egg whites
- Check to see if the water is lightly boiling. Once ready add the egg whites and sugar to the bowl over the water.
- Whisk vigorously for about 1 minute. The egg whites should become frothy and the sugar should melt. Test by rubbing your fingers to see if you feel any sugar. Continue to whisk for up to another 30 seconds - keep it constantly moving or the eggs will cook.
- Quickly remove the eggs and sugar mixer from the heat and onto the stand mixer fitted with the whisk attachment.
- Begin to whip your meringue with the mixer on speed 2 for 2 minutes.
- Turn the mixer up to speed 4 for 3 minutes.
- Turn the mixer up to speed 6 and begin to more closely watch the meringue form. This varies and can take anywhere from 4-15 minutes depending on the humidity in your home.
- As you begin to see tracks in the bowl from the mixer, your meringue is getting close.
- Shut off the mixer and remove the whisk attachment. Scrape the whisk into the meringue all the way to the bottom of the bowl. Turn your whisk upside down, and if the meringue has a stiff peak, with no bend in the point it is ready. The underside should look like clouds. If it is not ready continue to whip for 30-second intervals testing its rediness.
- Preheat oven to 320° F.
Macronage
- The macronage is the process of mixing the dry ingredients with the egg & sugar mixture.
- Leave the egg & sugar mixture in the stand mixer fitted with the whisk attachment.
- Add the almond flour, powdered sugar and freeze-dried strawberries to the egg mixture.
- Lower the head of your mixer and very quickly turn your speed to 6. COUNT TO 6 SECONDS. Immediately turn it off.
- Using a sturdy spatula continue to fold the batter.
- After every fold, lift the spatula to check if the batter is running off smoothly. This can take anywhere from 20-50 folds. The important thing is the consistency of the batter.
- The batter will be ready when it runs off the spatula and you can draw a figure 8 multiple times. The batter should melt back into itself slowly. It is better to undermix than overmix. The batter can break during the figure 8.
- Pour the batter into the prepared piping bag.
Piping Macarons
- With the batter secured in the piping bag hold it straight up and down with the pan.
- Apply even pressure and pipe the batter into the center of your circle template and count to 3. Do not try to make a circle.
- After your tray is done bang it on the counter 25 times to release the air. Then turn the pan and bang an additional 25 times. Use a toothpick to pop any remaining air bubbles.
- Move the tray to the side and begin to work on your other tray.
- Macarons need time to dry. Times will vary. Test your macaron readiness by lightly touching a shell. Your finger should come away clean and the shell should slightly indent and bounce back. This can take anywhere from 10 minutes to 30 depending on the humidity in your house.
- Once dry, place on the center rack in the preheated oven.
- Set a timer for 5 minutes. After 5 minutes quickly turn your tray and set a timer for 5 additional minutes.
- Remove from oven and allow to cool completely on the pan.
Strawberry Cheesecake Filing
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy.
- Add the vanilla and strawberry powder and mix until incorporated.
- If desired add your food coloring. I left mine natural.
- Begin to add powdered sugar 1/2 cup at a time until each cup is mixed.
- Beat for 1 minute and then add to a piping bag.
Deocrating Macaron Shells
- If desired decorate your macaron shells before assembling. Shells should be completely cooled.
- Melt white cholocate candy in a microwave at 50% power for one minute and stir.
- Continue to microwave in 30 second intervals until completely melted.
- With macarons on a flat surface drizzle the white chocolate over the tops and sprinkle with colored sugar. I prefer sanding sugar if available.
Assembling Macarons
- Match tops and bottoms of macarons, place each pair together with one bottom down and one bottom up together.
- Using a star tip for your piping bag pipe a circle of frosting onto the bottom up macaroon and place the matching shell on top.
- Store macarons in an airtight container in the refigerator overnight. The flavors develop overnight so they are best the next day.
Tried this recipe?Let us know how it was!