Today I would like to introduce the recipe for strawberry macarons, based on Italian meringue. Macarons are typical French pastries made from meringue and almond flour. Tasty and colorful, these treats are filled with creams and fruit gels. The shell of the macarons should have a delicate crust that keeps them moist and airy inside. The recipe is from master C. Felder.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2/3 cup almond flour
- 2/3 cup gluten-free powdered sugar
- 1 oz egg whites
- 1 oz egg whites
- 2/3 cup gluten-free powdered sugar
- 1 1/4 tbsp water
- 1 pinch food coloring (pink powder)
- 4 oz strawberries (pureed)
- 1 1/2 tbsp sugar
- 0.07 oz agar agar
Tools
- 2 Pots
- 1 Thermometer
- 1 Electric Whisk
Procedure
Strawberry Macarons
Pour the strawberry puree into a saucepan with the sugar and agar agar. Mix well and bring to a boil, cook for 1 minute and remove from heat. Allow to cool completely.
With a mixer, blend the almond flour with the powdered sugar until a very fine mixture is obtained. Pour into a bowl and add the egg white.
Knead until you get a dough similar to almond paste, do not add liquid.
Prepare the Italian meringue, heat the water and sugar to 250°F. When the thermometer reaches 212°F, start whisking the remaining egg whites. As soon as they start to foam, slowly pour in the sugar syrup while continuing to whisk. Whisk until cool, the meringue should be smooth and firm.
Take 1/3 of the meringue and add it to the almond mixture, stir to soften it, then add another 1/3 and stir. Finally, add the last part of the meringue, stirring from the bottom up to deflate it.
With a piping bag, form discs on a baking sheet lined with parchment paper. Leave in the air for 1 hour. Bake in a preheated oven at 293°F for 15 minutes.
Remove from the oven and let cool. Fill the macarons with the strawberry gel.
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ATTENTION: consult the Associazione Italiana Celiachia guide and read the ingredients carefully, to ensure they do not contain gluten contamination
Tips
For best results, the egg white should be aged, if using fresh eggs, it is advisable to separate it from the yolk 4-5 days in advance and store it covered in the fridge. Alternatively, you can use pasteurized egg whites.
It is essential to mix the powdered sugar with the almond flour to obtain a smooth and homogeneous powder
For best results, the egg white should be aged, if using fresh eggs, it is advisable to separate it from the yolk 4-5 days in advance and store it covered in the fridge. Alternatively, you can use pasteurized egg whites.
It is essential to mix the powdered sugar with the almond flour to obtain a smooth and homogeneous powder
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