Strawberries and Cream French Macarons

Preparation time: 5 hours Bake 24 minutes per batch

Strawberries and Cream French Macarons

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Macarons:

  • 3

    large egg whites

  • 1

    cup toasted slivered almonds

  • 2

    cups confectioners' sugar

  • 2

    Tbsp sugar

  • 2

    tsp. strawberry extract

  • Red food coloring

  • 1

    recipe Vanilla Bean-Cream Cheese Filling (recipe below)

  • Vanilla Bean-Cream Cheese Filling:

  • 1

    (8 oz) package cream cheese, softened

  • ½

    cup confectioners' sugar

  • 2

    Tbsp heavy whipping cream

  • 1

    vanilla bean, split in half lengthwise, scraped and reserved

Directions

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.


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