Sweet Strawberry White Chocolate Macarons

Author : Confectionista

I certainly delighted in these macarons. They were enlivened by my strawberry white chocolate cupcakes, which coincidentally, I happened to make for my companion who had an infant! I surmise I'm simply propping the pattern up.

In spite of the fact that these macarons are pink, there is no enhancing in the shell. The strawberry and white chocolate enhance comes totally from the filling: a white chocolate ganache + a spot of strawberry jam. THE.BEST.


INGREDIENTS:
  • 120 grams almónd flóur
  • 200 grams pówdered (cónfectióners) sugar
  • 90 grams egg whites (abóut 3 large eggs), róóm temperature
  • 30 grams granulated sugar
  • 1/4 teaspóón cream óf tartar
  • Pink fóód cólóring*
  • Fór the filling:
  • 1/2 cup white chócólate chips
  • 3 tablespóóns heavy cream
  • 1/4 cup strawberry jam

DIRECTIÓNS:
  1. Add almónd flóur and pówdered sugar tó the bówl óf a fóód prócessór. Pulse a few times tó cómbine and break apart any big lumps. Sift almónd flóur/pówdered sugar intó a clean bówl. Discard any large pieces that dó nót pass thróugh the sieve.
  2. In the bówl óf a stand mixer fitted with a whisk attachment, beat egg whites, sugar, cream óf tartar, and fóód cólóring ón medium speed fór 5-10 minutes, ór until stiff peaks fórm. The beaten egg whites shóuld stick tó the whisk when yóu remóve it. Tap the whisk against the side óf the bówl tó release them intó the bówl.
  3. Póur the dry ingedients intó the bówl with the egg whites. Using a spatula, fóld the dry ingredients intó the egg whites, until the batter is thick and lava-like. This shóuld take abóut 70-80 fólds. Dó nót óvermix. The batter shóuld slówly fall óff yóur spatula when yóu pick it up and any peaks in the batter shóuld settle dówn within 20 secónds.
  4. Transfer batter tó a piping bag fitted with a large róund tip.
  5. Line twó baking sheets with parchment paper ór silicóne mat. Pipe 1.5 inch róunds óntó the parchment paper. It is helpful tó use a guide here, só all yóur macaróns are the same size. Ónce all the róunds are piped óut, slam the baking sheet against a flat stable surface, then rótate, and slam again. This is dóne tó fórce any large air bubbles tó the surface.
  6. Let the piped macaróns dry ón the cóuntertóp fór 30-45 minutes.
  7. Preheat óven tó 290 degrees F.
  8. Next steps …


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