- Almond flour - Powdered sugar - Pink food coloring - Egg whites - Sugar Syrup
- White chocolate - Heavy Cream - Strawberry purée
- Stand mixer - Saucepan - Kitchen thermometer - Perforated baking sheet - Large piping bag with round tip - Soft spatula - Hand mixer - Silicone macaron mat
Sift or blend together the almond flour, powdered sugar and coloring in a food processor. Then add the egg and coloring and mix until the mixture is homogeneous and compact.
Place the egg whites in the bowl of a mixer fitted with the whisk attachment and beat at medium speed until frothy.
Meanwhile, prepare the sugar syrup by mixing the sugar with the water in a saucepan and checking the temperature, which should read 244°F (118°C.)
Pour the sugar syrup over the frothy egg whites and mix at high speed until the meringue is glossy and cooled. Then fold the meringue into the first pink mixture in 2 batches, mixing gently until you have a soft macaron batter.
Preheat the oven to 320°F (160°C) and prepare a baking tray with a sheet of baking paper or a silcon macaron mat. Poach mounds of dough using a piping bag and round tip. Bake macarons immediately for 12-14 minutes.
In a medium bowl, place the chopped white chocolate, heavy cream (previously heated in a double boiler) and strawberry purée and mix until smooth. Cover and leave to cool for at least 4 hours before beating with an electric mixer.
Fill one macaron shell with the ganache and cover with a second macaron shell. Place the macarons in the fridge.
– Age Your Egg Whites: Let egg whites sit at room temperature for 24-48 hours; aged whites will whip up better and hold their structure. – Sifting Dry Ingredients: For the finest macaron shells, pass the almond flour and powdered sugar through a sieve for a smooth texture. – Quick Ganache Setting: Short on time? Pop the ganache into the freezer for one hour to firm up. – Meringue Peaks: Ensure the meringue is glossy with firm peaks and has cooled completely before folding. – Perfect Batter Consistency: The batter should flow like a ribbon off the spatula—this is when it's ready. – Piping Technique: Hold the piping bag vertically and tap the tray to remove air bubbles for uniform macarons. – Even Baking: Use double baking sheets to insulate the macarons from too much heat and promote even baking.
Macarons are best served the next day, with a good cup of coffee.