Today I would like to offer you the recipe for strawberry macarons, based on Italian meringue. Macarons are typical French pastries made with meringue and almond flour. Delicious and colorful, these treats are filled with creams and fruit jellies. The shell of the macarons must have a delicate crust that makes them moist and airy inside. The recipe is by master C. Felder. This dessert is naturally gluten-free and lactose-free.
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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 tbsp water
- 1 pinch food coloring (pink powder)
- 1/2 cup strawberries (pureed)
- 1 1/2 tbsp sugar
- 2/3 tsp agar agar
Tools
- 2 Pots
- 1 Thermometer
- 1 Electric whisk
Procedure
Pour the strawberry puree, sugar, and agar agar into a small pot. Mix well and bring to a boil, cook for 1 minute and remove from heat. Cool well.
Blend the almond flour with the powdered sugar in a mixer until very fine. 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 beating the remaining egg whites. When they begin to foam, slowly add the sugar syrup while continuing to beat. Whisk until cooled, the meringue should be smooth and very firm.
Take 1/3 of the meringue and add it to the almond mixture, mix to soften it, then add another 1/3 and mix. Finally, add the last part of the meringue, stirring from bottom to top to deflate it.
Using a piping bag, form small discs on a sheet of parchment paper placed on a baking sheet. Leave in the air for 1 hour. Bake in a preheated static oven at 293°F for 15 minutes.
Remove from oven and let cool. Fill the macarons with strawberry jelly.
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WARNING: consult the Italian Celiac Association guidelines and carefully read the ingredients to ensure they are not contaminated with gluten
Tips
For a good result, the egg white should be aged, if using fresh eggs, it is advisable to separate it from the yolk 4-5 days before and keep it covered in the fridge. Alternatively, pasteurized egg whites can be used.
It is essential to mix the powdered sugar with the almond flour to obtain a smooth and homogeneous powder
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