Directions

• I am using sugar flair powdered red color 1 tsp in this recipe

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• Make red macaron shells Recipe Here

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• For strawberry puree take 12-13 frozen or fresh strawberries with 1/4 cup water in a sauce pan.

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• Cook until soft for almost 5 minutes. Let cool.

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• Blend with a stick blender

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• Sieve the puree with a fine sieve. Add in 65 g of strawberry puree with 70 ml of whipping cream in a sauce pan. Heat it on medium heat until temperature reaches 95 F (35 C). Do not boil.

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• Melt the white chocolate to 95 F (35 C) in a bowl over a saucepan of hot water.

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• Pour the cream and fruit puree mixture on the chocolate.

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• Mix well. Cover with cling film spread directly on top of ganache. Let cool in refrigerator for 4-5 hours.

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• Pipe the ganache on the macaroon

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• Lightly press the top macaron and chill in fridge for 2 hours.

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• Strawberry macaron

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