Strawberry And Macaroon Parfaits Recipes

STRAWBERRY MACARONS

Steps:

• Line two baking sheets with parchment paper or silicone mats.
• In a large mixing bowl, whisk the egg whites on low speed until they become frothy using a hand or stand mixer. On medium speed, add in the cream of tartar.
• On medium-high speed, add in the granulated sugar 1-2 tablespoons at a time until all of it is incorporated. Continue mixing on medium-high speed until stiff peaks form.
• Using a fine mesh sieve, sift in the almond flour and powdered sugar. Discard any large lumps. Gently fold the dry ingredients into the egg white mixture by making a "J shape" with your spatula. Once all of the dry ingredients have been incorporated, add in the gel food coloring, if using.
• Continue to fold the meringue, smushing the batter against the sides of the bowl to deflate it slightly. Test the meringue by drawing a figure 8 with the batter. If the stream of meringue breaks while drawing the 8, continue to smush-and-fold the meringue a few more times. When the meringue flows smoothly, transfer it to a piping bag fitted with a round tip(Wilton #10-12).
• Pipe 1.5" macarons on the baking sheet. Make sure to hold the piping bag straight up and down so you don't end up with lopsided macarons.
• Allow the macarons to rest for 30 minutes or until a skin develops. When the macarons are ready to bake, you should be able to touch them gently without the meringue sticking to your finger.
• While the macarons rest, preheat your oven to 325F. When the macarons have rested, bake them for 14 minutes, turning them halfway through. Once they have finished baking, allow them to cool fully on the tray.
• Pulse the freeze dried strawberries in the food processor until they are powder- about 2 minutes. Set aside.
• Add water to a small saucepan and place over medium-high heat. Using a heatproof bowl placed over the saucepan,add in the egg whites and sugar.
• Whisk continuously until the sugar has dissolved-- about 4 minutes. Transfer the mixture to a large mixing bowl and beat the eggs with a hand or stand mixer on high until stiff peaks form and the mixture is no longer warm-- about 10 minutes.
• If using a stand mixer, switch to the paddle attachment. Add in the butter 1 tablespoon at a time, allowing it to fully incorporate before adding another piece.
• Stir in the freeze dried strawberries until evenly distributed in the filling and transfer mixture to a piping bag. Store in the fridge until ready to use.
• Place the macarons in similar sized pairs and pipe a small amount of filling onto the center of one of the macaronsin each pair. Press the second macaron onto the first gently until the filling gets to their edges.
• Melt the white chocolate wafers according to the package directions and drizzle it over the macarons. Decoratewith sprinkles, if desired.
• Once the chocolate hardens, place the macarons in an airtight container and store them overnight in the fridge.
• Before serving, bring them to room temperature.

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.

STRAWBERRY CREAM PARFAITS WITH COCONUT MACAROONS

Steps:

• Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
• When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
• Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
• To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

STRAWBERRY AND PINEAPPLE PARFAITS

Steps:

• Reserve 6 berries for top of parfaits.
• Slice remaining berries and mix with sugar.
• Let stand 10 minutes.
• Spoon half the berries 6 parfait glasses.
• Add 1 scoop ice-cream to each.
• Add half the pineapple.
• Repeat the layers.
• Top with whipped cream and reserved berries.