Strawberry macarons
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Preparation : 20 min
Cooking : 20 min
Total time : 40 min Rest : 0 min
Equipment
piping bag
4 people
2 egg whites
70 g ground almonds
150 g raspberries
120 g icing sugar
150 g strawberries
Associated products
Tips
You can also fill the macarons with a buttercream. You can add vanilla extract, coffee or food colouring to the mixture to brighten up your macarons.
RECIPE STEPS
1
Add the egg whites to the food processor fitted with the whisk and blend for 5 minutes.
- 2 egg whites
2
Sift the icing sugar and ground almonds.
- 70 g ground almonds
- 120 g icing sugar
3
Pour into a bowl and gently add the whites by thirds using the machine's spatula.
Mix gently. The preparation should be smooth and glossy.
4
If possible, pour the mixture into a piping bag.
Line a baking tray with baking paper and pipe the macarons 4 to 5 cm in diameter.
5
Leave the macarons to rest and dry for 30 minutes before placing in the oven.
6
Bake at 150 °C for 20 minutes.
The macarons should be dry on the top and soft on the inside. You can do them the day before and they will only improve.
7
Using the 4 mm slicing disc, cut the strawberries.
- 150 g strawberries
8
Take a macaron to make the bottom, add slices of strawberries on it and add a macaron on top.
Sprinkle with icing sugar and serve with raspberries to add a delicious tangy flavour.
- 150 g raspberries
