Strawberry Macarons

For the strawberry macarons, first finely chop the chocolate coating for the filling and dissolve over a hot water bath. Clean the strawberries, wash and pat dry (allow frozen goods to thaw). Puree and bring to the boil in a saucepan. Mix egg yolk with sugar until smooth, slowly add puree and pour into a metal bowl.

Heat mixture over hot water bath to 78-85 °C (thermometer!) while stirring. Remove from water bath, stir in chocolate coating and strawberry powder until smooth. Allow to cool for 10-15 minutes. Whip the whipped cream until stiff. Stir strawberry mixture first with half of the whipped cream until smooth, then fold in the rest with a pastry scraper. Cover and refrigerate for at least 4 hours, preferably overnight.

For the macaron shells, finely grind and sift almonds and powdered sugar. Beat the egg whites, letting the sugar trickle in. Then beat on high speed for about 8 minutes until very firm, adding a little food coloring. Fold the beaten egg whites into the almond and powdered sugar mixture until a smooth, gooey mixture is formed.

Line a baking sheet with parchment paper or silicone mat. Pour the macaron mixture into the piping bag and pipe 24 even dots with it. Tap against the bottom of the tray to flatten the dots. Then let the macaron shells dry for about 30 minutes. Meanwhile, preheat the oven to 160 °C.

Bake the macaron shells in the oven (center) for about 13 minutes. Remove from the oven, remove from the baking tray with the baking paper.

Preparation Tip:

To make sure that the strawberry macarons really succeed, be sure to follow the quantities and steps exactly.

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