Strawberry Macaron

Votes: 1

Time: 4 hours.
Complexity: average
Quantity: 24 cakes

Nutritional value per serving:

Serving size: 1 of 6 servings
Calories 289, total fat 10 G., saturated fats 1 G., proteins 6 G., carbohydrates 48 G., fiber 3 G., cholesterol 0 mg, sodium 71 mg, sugar 44 G.

Every bite of these luxurious macarons is bursting with strawberry flavor. They're light and airy, crisp on the outside and soft on the inside, with a wonderful natural strawberry flavor. The strawberry jam filling is made from fresh berries, lemon juice, and honey. Once completely cool, you can stack the macarons in pairs. These macarons make great gifts for moms, grandmas, friends, and sisters for March 8th or Mother's Day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Macaroni

Whites of 3 large eggs
1.5 cups powdered sugar
3/4 cup whole blanched almonds
2 pinches of coarse salt
3 tbsp. ultrafine sugar
1/4 tsp strawberry extract
5 drops pink gel food coloring

Strawberry filling

1.5 cups chopped, hulled strawberries
2 tablespoons of honey
1 tbsp. freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, powdered sugar, almond, strawberry, lemon juice, honey

Cooking the dish according to the recipe:

Let the egg whites sit at room temperature for at least 1 hour. Line 2 baking sheets with silicone baking mats; set aside.
Bake macarons:

In a food processor, pulse the sugar and almonds until very finely ground. Sift the mixture in several batches through a medium sieve into a large bowl. If you have more than 2 tablespoons of the mixture left in the sieve, return it to the food processor and pulse again, then sift again.

Repeat this process until no more than 2 tablespoons of the mixture remains in the sieve; discard.
Rub the inside of a large bowl or mixer bowl with a pinch of salt to remove any grease, then wipe the bowl clean. Add the egg whites and another pinch of salt. Beat with a mixer on medium speed until foamy, then gradually beat in the superfine sugar.
Increase mixer speed to medium-high and beat until very soft peaks form, 2-4 minutes. Add strawberry extract and pink food coloring and beat until stiff peaks form, about 1 minute.
Fold about one-third of the almond mixture into the egg whites until fully incorporated, then fold in the rest. The dough should flow off the spatula in wide ribbons and look slightly shiny.If the dough seems too strong, stir it with a spatula 1-2 more times, being careful not to overmix.
Transfer the dough to a pastry bag fitted with a 0.5 cm round tip. Holding the bag vertically and close to the prepared baking sheet, squeeze it until the dough forms a circle 3-4 cm in diameter. When finished, tilt your wrist to the side to avoid leaving a bulge.
Pipe the dough until you have 24 cookies on the baking sheet, spaced about 4 cm apart. Tap the baking sheet firmly on the counter to release any air bubbles. Let sit at room temperature until the tops of the dough are slightly opaque and no longer sticky, at least 45 minutes.
Meanwhile, preheat oven to 160°C.
Prepare the filling:

In a medium saucepan, combine the strawberries, honey, and lemon juice and bring to a simmer over medium heat. Cook, stirring occasionally and breaking up the berries, until the filling thickens, 20-25 minutes. Let cool.
Bake the macarons, one baking sheet at a time, until puffed and firm, 18 to 24 minutes. Let cool on the baking sheet for 10 minutes, then carefully transfer to wire racks to cool completely.
Place two macarons at a time and spread a thin layer of strawberry filling over them.