Strawberries And Cream French Macarons Recipe 455 Recipes

STRAWBERRY MACARONS

Steps:

• Make the macarons: Let the egg whites sit at room temperature for at least 1 hour. Line 2 baking sheets with silicone baking mats; set aside.
• Pulse the confectioners' sugar and almonds in a food processor until very finely ground. Working in batches, sift the mixture through a medium-mesh sieve into a large bowl. If you have more than 2 tablespoons of the mixture left in the sieve, return to the food processor and grind until powdery, then sift again. Repeat this process until only about 2 tablespoons are left in the sieve; discard.
• Rub a pinch of salt around a large bowl or the bowl of a mixer to absorb any oils, then wipe clean. Add the egg whites and another pinch of salt. Whisk with a mixer on medium speed until frothy, then gradually whisk in the superfine sugar. Increase the mixer speed to medium high and whisk until very soft peaks form, 2 to 4 minutes. Add the strawberry extract and food coloring and whisk until stiff peaks form, about 1 minute. Fold about one-third of the almond mixture into the egg whites until combined, then fold in the rest. The batter should fall off the spatula in thick ribbons and look slightly shiny. If the batter seems stiff, fold once or twice more, being careful not to overmix.
• Transfer the batter to a piping bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the prepared baking sheets, squeeze the bag until the batter spreads to a 1 1/4- to 1 1/2-inch round, flicking your wrist to the side as you finish to avoid leaving a point. Repeat to make about 24 rounds per baking sheet, about 1 1/2 inches apart. Firmly tap the baking sheets against the counter to release any air bubbles. Let sit at room temperature until the tops are slightly matte and no longer sticky, at least 45 minutes.
• Meanwhile, preheat the oven to 325 degrees F. Make the filling: Bring the strawberries, honey and lemon juice to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally and smashing the berries, until thick and jammy, 20 to 25 minutes. Let cool.
• Bake the macarons, one pan at a time, until they are risen and firm, 18 to 24 minutes. Let cool 10 minutes on the pan, then carefully transfer to racks to cool completely. Sandwich a thin layer of the strawberry filling between the macarons.

STRAWBERRIES AND CREAM FRENCH MACARONS RECIPE - (4.5/5)

Steps:

• Macarons: 1. Place egg whites in a medium mixing bowl and let sit at room temperature uncovered for exactly 3 hours. (Aging the egg whites in this manner is essential to creating perfect macarons). 2. Line several baking sheets with parchment paper. Using a pencil draw 1-1/2" circles 2" apart on parchment paper. Turn parchment paper over. Set aside. 3. In the work bowl of a food processor combine almonds and 1 Tbsp. confectioners' sugar, pulsing until very finely ground. (Don't over process or a nut butter will be created. The nut particles should stay separate and dry, not clump together). Add remaining confectioners' sugar and process just until combined. Set aside. 4. Beat egg whites at medium-high speed with an electric mixer until frothy. Gradually add sugar, beating at high speed until stiff peaks form, 3-5 minutes (Egg whites will be thick, creamy and shiny.) Add strawberry extract beating well. 5. Using a toothpick add food coloring, a small amount at a time, beating until desired color is achieved. 6. Add almond mixture to egg whites, folding gently until well combined. Let batter site for 15 minutes. 7. Transfer batter to a pastry bag fitted with a medium round tip. Pipe batter into drawn circles on prepared baking sheets. 8. Slam baking sheets vigorously on counter 5-7 times to release air bubbles. 9. Let sit at room temperature for 45-60 minutes before baking to help develop the macaron's signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to finger.) 10. Preheat oven to 275 degrees F. 11. Bake until firm to the touch, approximately 24 minutes. 12. Let cool completely on pans and then remove to airtight containers. Refrigerate until ready to fill and serve. 13. Place Vanilla Bean-Cream Cheese Filling in a pastry bag fitted with a small round tip. Pipe mixture onto flat side of macaron and top with another macaron, flat sides together pushing down lightly and twisting so filling will spread to edges. Repeat with remaining macarons and filling. Vanilla Bean-Cream Cheese Filling: 1. In a medium mixing bowl combine cream cheese, confectioners' sugar, cream, and reserved vanilla beans. Beat at low speed with an electric mixer until mixture is smooth and creamy scraping down sides of bowl as necessary and increasing to high speed. 2. Store in an airtight container in the refrigerator for up to 2 days. Let come to room temperature before piping.

STRAWBERRY MACARONS

Steps:

• Wipe out your mixing bowl: Dampen a paper towel with a bit of vinegar and wipe down the inside of a 4- or 5- quart mixing bowl. A glass or metal bowl would work!
• Scrape the batter: Use a rubber spatula to scrape the batter against and around the sides of the bowl to knock some of the air out of the batter. Do this 5 or 6 times. Knocking some of the air out of the batter is important because too much air will cause the shells to crack while they bake.
• Remove more air bubbles: Firmly grasp the sides of the baking sheet and tap it hard against your counter. Tiny air bubbles may come up to the surface of the shells and pop. You can use the sharp pointy end of a toothpick to pop them, if desired. Rotate the baking sheet as needed to tap all sides evenly.
• Bake the shells: Place the oven rack to the center of the oven and preheat it to 300°F Bake the shells, one baking sheet at a time, for 13 minutes. When the timer goes off, carefully open the oven door, and gently touch the top of a shell. The top of the shell should not move from the feet where it touches the pan. If it moves slightly, bake it for 1 minute more.
• Cool the shells: Place the baking sheet on a wire cooling rack. Allow the shells to cool completely before lifting them from the mat. Do not try and lift them up using a spatula or other tool, especially if they are sticking. Once they are completely cool, use your hands to peel the baking mat or parchment paper back from the shells slowly and gently. If they are completely cool, the shells should come off easily.