Pink Macarons

INGREDIENTS YOU WILL NEED

Macarons

• 75g egg white (2 eggs)
• 70g granulated sugar
• 1g lemon juice
• 90g almond flour
• 90g powdered sugar
• Edible food coloring powder

Filling

• 100g softened unsalted butter
• 18g powdered sugar
• 85g softened cream cheese
• 160g heavy cream room temperature

Strawberry Sauce

• 80g fresh strawberry
• 30g granulated sugar
• 150g frozen strawberry puree

*This recipe can make about 24 regular-size macarons.

HOW TO MAKE PINK MACARONS

1. Preheat the oven to 122℉/ 50℃. Separate the eggs. Save the egg white and keep it cool in the fridge.

Notes:

• The bowl to hold the egg white should be dry and clean. Make sure there is no water drops left or any signs of grease.
• There should be no egg yolk segments mix in the egg white, however small the segment may be. You can separate eggs one at a time over a small bowl, make sure the egg yolk is not broken and not mix with the egg white, then pour the egg white into the final egg white bowl and then continues with next egg.
• Once done separating the eggs, keep the egg white bowl cold in the fridge, which will help you whip up the egg white.

2. In a clean bowl, mix well almond flour and 90g powdered sugar; sift to gain a fine texture. You can sift 2 or 3 times to gain a finer texture. Set aside.

3. Take the egg white bowl out of the fridge, add in lemon juice, use a hand mixer or stand mixer, gradually add in 70g granulated sugar while beating the egg white until it forms soft peaks, add in some edible food coloring powder, beat until it forms stiff peaks.

Notes:

• Gradually add in the sugar while beating the egg white.
• Adjust the amount of food coloring powder accordingly. Just add a little at a time and see how it goes.
• Stiff peaks:

4. Take a scoop of whipped egg white to mix with the dry ingredients. Keep cutting and folding the whipped egg white to mix with the almond flour and sugar. Add in rest of the whipped egg white; gently fold it in until the batter gains a texture like ribbon.

The right texture:

5. Put all the batter into a piping bag with a round tip. Line the baking tray with a baking mat with circle marks or parchment paper. Pipe on the baking mat or on parchment paper.

Give the baking tray a few taps to get rid of the big air bubbles.

6. Send into the oven for 8 minutes (50℃/122℉). Take macarons out of the oven, the surface of the macarons should be dry to touch and not sticky.

7. Preheat the oven to 160℃/320℉and bake for 18 minutes. The macarons should be easily taken off the baking mat when they are fully cooked. Let the macarons cool down before piping in the filling.

Notes:

• Make sure the surface is dry to touch before send the macarons into the oven.
• It should be easy to take them off the baking mat if they are fully cooked:

8. Wash and chop the fresh strawberries into small cubes. Grab a saucepan, bring together strawberries, sugar and strawberry puree over medium heat and keep stirring until thickened. You can use a food blender to beat it a little to gain a finer texture. Transfer the sauce to a piping bag and keep it cool in the fridge.

The strawberry sauce should be like:

9. In a clean bowl, bring together softened unsalted butter and powdered sugar; use a hand mixer to beat until light and fluffy. Add in softened cream cheese and beat until well combined. Add in room temperature heavy cream and beat until thickened. Transfer the whipped cream into a piping bag with a round tip. Keep it cool in the fridge.

The whipped cream texture:

10. Pipe a circle or two of whipped cream onto the flat side of one macaron shell and pipe the strawberry sauce in the middle, top with a dot of whipped cream, cover it with another macaron shell. This recipe can make about 24 macarons. You can keep the macarons in the fridge for about 30 minutes, so the filling will taste like ice cream.

Instruction:

1. Preheat the oven to 122℉/ 50℃. Separate the eggs. Save the egg white and keep it cool in the fridge.
2. In a clean bowl, mix well almond flour and 90g powdered sugar; sift to gain a fine texture. You can sift 2 or 3 times to gain a finer texture. Set aside.
3. Take the egg white bowl out of the fridge, add in lemon juice, use a hand mixer or stand mixer, gradually add in 70g granulated sugar while beating the egg white until it forms soft peaks, add in some edible food coloring powder, beat until it forms stiff peaks.
4. Take a scoop of whipped egg white to mix with the dry ingredients. Keep cutting and folding the whipped egg white to mix with the almond flour and sugar. Add in rest of the whipped egg white; gently fold it in until the batter gains a texture like ribbon.
5. Put all the batter into a piping bag with a round tip. Line the baking tray with a baking mat with circle marks or parchment paper. Pipe on the baking mat or on parchment paper. Give the baking tray a few taps to get rid of the big air bubbles.
6. Send into the oven for 8 minutes (50℃/122℉). Take macarons out of the oven, the surface of the macarons should be dry to touch and not sticky.
7. Preheat the oven to 160℃/320℉ and bake for 18 minutes. The macarons should be easily taken off the baking mat when they are fully cooked. Let the macarons cool down before piping in the filling.
8. Wash and chop the fresh strawberries into small cubes. Grab a saucepan, bring together strawberries, sugar and strawberry puree over medium heat and keep stirring until thickened. You can use a food blender to beat it a little to gain a finer texture. Transfer the sauce to a piping bag and keep it cool in the fridge.

9. In a clean bowl, bring together softened unsalted butter and powdered sugar; use a hand mixer to beat until light and fluffy. Add in softened cream cheese and beat until well combined. Add in room temperature heavy cream and beat until thickened. Transfer the whipped cream into a piping bag with a round tip. Keep it cool in the fridge.
10. Pipe a circle or two of whipped cream onto the flat side of one macaron shell and pipe the strawberry sauce in the middle, top with a dot of whipped cream, cover it with another macaron shell. This recipe can make about 24 macarons. You can keep the macarons in the fridge for about 30 minutes, so the filling will taste like ice cream.