Strawberry Cream Macarons
So, I think I was originally too intimidated by the mighty French macaron.. this was my third attempt. But nevertheless, here they are! I finally accomplished a yummy, sweet macaron - and these are even better because they are stuffed with my homemade whipped cream and a strawberry slice.
All you need:
- 3/4 C confectioners sugar
- 3/4 C ground almonds (or almond meal)
- 2 large egg whites
- 1/3 C sugar
For the filling:
- 3/4 C heavy cream
- 2 tablespoons sugar
- 5-10 large strawberries (preferably same diameter as the macarons)
Tips for macarons... from my past mistakes.
- Make sure your eggs are at very stiff peaks (and aren't droopy or watery) when you add almond meal/confectioners sugar mixture. When you hold up the beater, it shouldn't drip off, it should remain stiff.
- When you add the almond meal/confectioners mixer make sure to be super gentle when folding it into the egg whites, you don't want to ruin the stiff consistency of the egg whites.
- Hold the piping bag STRAIGHT UP when piping the each circle for the macaron, this way you can ensure your macaron will have "feet" and be consistent.
- Let the macaron cool before *carefully* peeling it off the parchment paper.
Hope these tips help :)
- 3/4 C confectioners sugar
- 3/4 C ground almonds (or almond meal)
- 2 large egg whites
- 1/3 C sugar
For the filling:
- 3/4 C heavy cream
- 2 tablespoons sugar
- 5-10 large strawberries (preferably same diameter as the macarons)
Tips for macarons... from my past mistakes.
- Make sure your eggs are at very stiff peaks (and aren't droopy or watery) when you add almond meal/confectioners sugar mixture. When you hold up the beater, it shouldn't drip off, it should remain stiff.
- When you add the almond meal/confectioners mixer make sure to be super gentle when folding it into the egg whites, you don't want to ruin the stiff consistency of the egg whites.
- Hold the piping bag STRAIGHT UP when piping the each circle for the macaron, this way you can ensure your macaron will have "feet" and be consistent.
- Let the macaron cool before *carefully* peeling it off the parchment paper.
Hope these tips help :)