Hey guys! Its Strawberry French Macaron time.
So I took on the challenge of making French macarons, these beautiful biscuits are so hard to do and still I haven’t perfected its art but I’m definitely not far from doing so neither, after 3 attempts I got it just right, with feet, height and colour but I definitely need to practice more.
If you haven’t yet seen my YouTube tutorial on French Macarons click here and don’t forget to subscribe if you haven’t already.
I’m definitely new to French Macarons but I loved making them and I started with making chocolate Macarons which I think came out perfect and cookies and cream Macarons, I then thought to record the strawberry flavoured Macarons, for the full video go on my YouTube channel, Ingredients list/ recipe below.
- Icing sugar 125g
- Ground almonds 50g
- Dried strawberry 25g
- 2 Large egg whites (stored in the fridge for two days)
- Pinch of salt
- Granulated sugar 75g
- Red food colouring
- Food processor
- Electric Mixer
- Piping tip, Large round
- Icing bag
- Shot glasses/ Measuring mini glasses
- Silicone macaron mat
- baking tray
Once you have prepared and measured all your ingredients and equipment, process the ground almond, the icing sugar and the dried strawberry in a food processor, blitz the dried ingredients a couple of time in the food processor and then over a bowl, process the blitzed dried ingredients through a sieve. If you still have large lumps process through the food processor again and the repeat the process through the sieve, the remaining lumps can be eaten or binned.
Start whisking your egg whites in the mixer at medium to high, add your pinch of salt and when you the egg whites begin to foam add your granulated sugar. Until stiff peaks begin to show and you can turn your egg whites upside down without it falling.
Add your food colouring (to your desired colour) and give it another quick mix at high, don’t worry too much on making sure absolutely the whole egg whites is coloured as you will mix again with the dried ingredients and it will all be coloured completely.
Add half of your dried ingredients to the egg whites and with a folding movement you want to fold your egg whites with the dried ingredients, scraping the bottom and the side of the bowl to make sure its all well combined, remember not to over mix as it will affect the rise of the macarons, repeat this process again with the other half, you want to mix until your mix falls from your spatula folding and the sinking in to itself.
Use a long large cup to prepare your icing bag over with a large round tip, pour in the macaron mix and start piping onto your silicone mat or your baking sheet.
Leave the macarons in room temperture in your kitchen away from heat to form a shell, after 25 minutes your macarons should have formed a shell and you can test this by touching the top of your macarons and if nothing sticks to your fingers its ready, turn on the oven at 180 degrees for 5-10 minutes before you put them to bake.
You want to keep an eye on them whilst baking, they should only bake for about 10 minutes but depending on your oven, make sure they down brown too much and affect the colour or the feet.
Once they leave the oven, leave them to cool completely and once they are cooled beging filling them with the filling of your choice, I used strawberry flavoured buttercream.
So thats my way of making Strawberry French Macarons, they were tasty and came out just right, so why dont you have a go and watch this video to make it all easier for you, click here.
- Firstly DO NOT GIVE UP at first try, it will take a couple of trail and errors to perfect this but you can and will do it.
- Store the egg whites in the fridge two days prior to making your macarons, this will increase the elasticity in the macarons and decrease the air bubbles which will help the macarons to grow effectively, this process is called ageing the egg whites.
- Prepare, measure and separate everything before you start your macarons.
- Make sure you use a food processor, if you don’t have one, you have to process your almond and icing sugar a few times through a sieve.
- If you can avoid making these on rainy days or humid days as it will affect the shell however, ageing the egg whites should support this.
- Use gel food colouring rather than liquid, as liquid colourings can alter the consistency of the mix.
- Make sure you beat your egg whites until they are nice and stiff and you can turn the bowl upside down without it falling on your head.]
- Make sure you let your macarons sit there for about 25-30 minutes before you bake them, so they can form a shell.
For my next step I will be learning by professionals on how to master and perfect these biscuits before I start testing out different flavours, I will definitely be writing about my learning experience and will definitely be adding Macarons to Sandro’s Cakery.