MacSweethearts Jamie & deeba challenged us to create something sensational, sweet or savory, with a fruit using Dried, powdered, fresh, any form, any flavor! I made strawberry macarons (tried piping them to look like real ones) with cream cheese filling & fresh strawberries. Try not to use a template so that you get natural un-even sized macarons which look like real ones!
Strawberry MacaronsIngredients
27g egg whites
75g caster sugar
20g water
75g ground almonds
75g powdered sugar
1tbp freeze dried strawberry powder
27g egg whites
Edible food colours in Pink & Green
Method:
Pulse the almonds,strawberry powder, and icing sugar in a processor until fine. Sieve twice. Mix one part of the egg whites to this. Meanwhile whisk whites till frothy. Bring the sugar and water to boil and let it reach 115-118 C in a candy thermometer. Add this to the whites and whisking all the while on high as you pour till it form glossy peaks. Mix a part of the whites to the almond mixture gently folding it. Mix in the remaining whites till you get a smooth mixture that forms ribbons when lifted. Do not over-mix as the mixture will turn liquidy and difficult to pipe. Fill a piping bag with the mixture and pipe onto a baking sheet with silpat/ non-stick sheet. For the strawberry macarons, I did not use any template and just piped them free-hand. Leave it to form a skin for 30 minutes. When you touch them they should not stick to your hand at this point, if they do leave them for some more time. Preheat oven to 140C and bake these babies for 12-15 min depending on size. They should come off the sheet once cooked. Transfer to wire rack and cool. Pipe desired filling and sandwich the macarons.
75g caster sugar
20g water
75g ground almonds
75g powdered sugar
1tbp freeze dried strawberry powder
27g egg whites
Edible food colours in Pink & Green
Method:
Pulse the almonds,strawberry powder, and icing sugar in a processor until fine. Sieve twice. Mix one part of the egg whites to this. Meanwhile whisk whites till frothy. Bring the sugar and water to boil and let it reach 115-118 C in a candy thermometer. Add this to the whites and whisking all the while on high as you pour till it form glossy peaks. Mix a part of the whites to the almond mixture gently folding it. Mix in the remaining whites till you get a smooth mixture that forms ribbons when lifted. Do not over-mix as the mixture will turn liquidy and difficult to pipe. Fill a piping bag with the mixture and pipe onto a baking sheet with silpat/ non-stick sheet. For the strawberry macarons, I did not use any template and just piped them free-hand. Leave it to form a skin for 30 minutes. When you touch them they should not stick to your hand at this point, if they do leave them for some more time. Preheat oven to 140C and bake these babies for 12-15 min depending on size. They should come off the sheet once cooked. Transfer to wire rack and cool. Pipe desired filling and sandwich the macarons.
10 comments:
Arthi these are so cute and clever! Of course I'll bet they taste wonderful, but I so love how you shaped them into strawberries! Always perfect, you are!
These are just darling! I love the strawberry shapes. Very impressed with your piping skills.
Thnx a ton Jamie & Lara;-)
Yummy Pictures :)
Very very impressive. I admire people who can make macaroons at all, never mind ones that are as clever as these.
Arthi those look amazing! And you did very well shaping them like strawberries. Very impressive!
So adorable. What a great idea.
I think I missed seeing these babies. They are adorable Arthi. You found feet in strawberry shaped macs? Wow!!
Oh forgot to say that I love the new blog look...really nice!
These are superb! Love the strawberry shape!
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