In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.
Introduction
Welcome to Adrian Recipes, where today we’re diving into the delightful world of macarons with our Strawberry Macaron Recipe. These sweet, delicate French treats are known for their crispy outer shell and chewy, flavorful center. With the vibrant taste of strawberries, this macaron recipe is perfect for any occasion or as a special homemade gift. Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you master the art of making strawberry macarons with ease.
Ingredients List
Shells
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams confectioner’s sugar
- 95 grams almond flour
- Gel food coloring (optional)
Filling
- 40 grams whipped cream cheese
- 40 grams confectioner’s sugar
- 1 gram pure vanilla extract
- Strawberry jam (optional)
Timing
Preparation time: 45 minutes
Resting time: 20-25 minutes
Baking time: 14-16 minutes
Total time: Approximately 1.5 hours
Step-by-Step Instructions
Step 1: Prepare the Baking Sheet
Line two large sheet pans with Silpat mats or parchment paper.
Step 2: Make the Meringue
Set a heatproof bowl over a saucepan of simmering water. Add egg whites and granulated sugar. Whisk constantly for 3-4 minutes until sugar dissolves.
Step 3: Beat the Egg Whites
Transfer the mixture to a stand mixer. Beat on medium-high speed until stiff peaks form.
Step 4: Incorporate Dry Ingredients
Sift confectioner’s sugar and almond flour into the meringue. Gently fold in the dry ingredients, adding gel food coloring halfway through if desired.
Step 5: Test the Batter
Deflate the meringue and test for the “figure 8 stage.” If the batter flows smoothly, it’s ready.
Step 6: Pipe the Macarons
Transfer batter to a piping bag with a round tip. Pipe 1.5” circles on the prepared baking sheet.
Step 7: Release Air Bubbles
Drop the tray from 6” height to release air bubbles, repeating 5-6 times.
Step 8: Rest the Macarons
Rest the macarons for 20-25 minutes until a skin forms.
Step 9: Bake the Macarons
Preheat oven to 325°F. Bake one tray at a time for 14-16 minutes, rotating halfway.
Step 10: Cool and Fill
Cool completely before filling with cream cheese icing and strawberry jam.
Nutritional Information
Please note that the nutritional information is approximate and may vary. For the most accurate data, use a trusted nutritional calculator.
Healthier Alternatives for the Recipe
For a lighter version, consider using reduced-fat cream cheese for the filling. You can also reduce sugar content by substituting with a natural sweetener like stevia.
Serving Suggestions
Strawberry macarons are perfect as a dessert centerpiece or served alongside afternoon tea. Pair them with a glass of sparkling wine or a cup of your favorite herbal tea.
Common Mistakes to Avoid
- Overmixing the Batter: This can deflate the meringue, leading to flat macarons.
- Skipping Resting Time: Ensure the macarons develop a skin before baking to prevent cracking.
- Incorrect Oven Temperature: Always use an oven thermometer to maintain accurate baking conditions.
Storing Tips for the Recipe
Store filled macarons in an airtight container in the fridge for up to three days. For longer storage, freeze the unfilled shells and fill them just before serving.
Conclusion
Making strawberry macarons at home is a rewarding experience that yields delicious, elegant treats. With this comprehensive guide, even beginners can achieve perfect results. Don’t forget to share your macarons with friends and family and let us know how they turn out!
FAQs
Q: Can I use liquid food coloring instead of gel?
A: No, it’s recommended to use gel food coloring as liquid can alter the consistency of the batter.
Q: How can I tell if the macarons are done baking?
A: They should peel easily off the Silpat without sticking.
Q: Why are my macarons hollow?
A: This is often due to underbaking or overmixing the batter. Ensure precise timing and careful mixing.
For more delightful recipes and baking tips, explore our related posts on Adrian Recipes!
Strawberry Macaron Recipe
Ingredients
Equipment
Method
- Line two large sheet pans with Silpat mats (or parchment paper if you don’t have silpats).
- Fit a piping bag with a small round tip (I like a Wilton #10).
- Set a heatproof bowl over a small saucepan of simmering water– make sure the bowl isn’t touching the water.
- Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved– about 3-4 minutes.
- Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
- Sift the confectioner’s sugar and almond flour into the beaten egg whites. Fold gently to incorporate the dry ingredients.
- When half of the dry ingredients are incorporated, add food coloring if using. Continue folding until smooth.
- Deflate the meringue by smashing it against the sides of the bowl and folding back together. Test for the ‘figure 8 stage’.
- Transfer the mixture to the piping bag and pipe 1.5” circles about 2” apart on the Silpat lined baking sheet.
- Drop the tray from 6” height to release air bubbles. Let rest 20-25 minutes until a skin forms.
- Preheat the oven to 325F. Bake one tray at a time for 14-16 minutes, rotating halfway through.
- Allow the macarons to cool on the tray. Once cooled, fill and age them.
- For the filling, combine cream cheese, confectioner’s sugar, and vanilla extract in a bowl. Transfer to a piping bag.
- Pipe a ring of cream cheese icing on one shell, fill with strawberry jam, and top with another shell. Repeat.
- Optional: Place macarons in an airtight container in the fridge to rest overnight. Bring to room temperature before serving.
