Two years ago, one of my new year’s resolution was to learn how to bake macaroons since I am so obsessed with them. It wasn’t until a few weeks ago did that really happened… Wish I can say it was simple, it wasn’t but it was actually a lot of fun! One of my high school bffs is an amazing baker.. (& yes, I’ve been very blessed to have her feed me yummy treats on most of our sleep overs for the past decade, check her insta out: @ctelliewellie)
Without further ado, here’s how to make macaroons from Chantelle’s Kitchen:
Strawberry Macarons Recipe
- Weigh out icing sugar, ground almonds and raspberry powder in a bowl.
- Transfer to a blender and whizz for 10 seconds until fine.
3. Pour 110 egg white over it and leave surface without stirring while you prepare for the italian meringue.
4. Line 4 large baking trays with parchment paper.
5. Heat the caster sugar and 75 g water in a pan. Watch the temperature with a cooking thermometer.
6. When the sugar syrup reaches 121 degrees celsius, pour slowly over the egg whites while they are still whisking.
7. Whisk for 3 min on high speed. Reduce speed until it cools to 50 degrees celsius.
8.Use a spatula to fold the italian meringue into the almond mixture.
9. Keep folding/mixing until it turns glossy and add food coloring.
10. Place a round 8mm nozzle in a piping bag and fill with macaroon mixture. Pipe rounds with a 3.5 cm diameter spaced 2 cm apart.
11. Leave the macarons to dry out for a couple of minutes.
12. Pre-heat the oven to 160 degrees celsius.
13. Cook the macarons for 12 minutes. Open the door for a few seconds after 8 minutes to release the steam and again after 10 minutes and watch as the “feet”starts to form.
14. Transfer to a cooling rack after peeling them off parchment paper.
- Bring the heavy whipping cream to boil in a pan.
16. Pour over the chocolate. Leave for 30 seconds then stir to form a smooth, glossy ganache until it melts completely.
17. Stir in the dried strawberry.
18. Place a 8mm piping nozzle in a piping bag and fill with the strawberry ganache. Pipe rounds to within 3mm of the edge on the half of the macarons. Top with the other half and refrigerate for 24 hours before eating (we didn’t so you don’t have to! 😉