Strawberry Macarons
Servings
24
servingsPrep time
2
hoursCooking time
20
minutesStrawberry Macaron/ Macaron Fraise
Ingredients
70 ml/ 1/4 cup Whipping cream 35% butter fat
65 g/ 1/4 cup Strawberry Puree
130 g/4.5 oz White chocolate
Directions
- I am using sugar flair powdered red color 1 tsp in this recipe
- Make red macaron shells Recipe Here
- For strawberry puree take 12-13 frozen or fresh strawberries with 1/4 cup water in a sauce pan.
- Cook until soft for almost 5 minutes. Let cool.
- Blend with a stick blender
- 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.
- Melt the white chocolate to 95 F (35 C) in a bowl over a saucepan of hot water.
- Pour the cream and fruit puree mixture on the chocolate.
- Mix well. Cover with cling film spread directly on top of ganache. Let cool in refrigerator for 4-5 hours.
- Pipe the ganache on the macaroon
- Lightly press the top macaron and chill in fridge for 2 hours.
- Strawberry macaron
Notes
- Use full flavour in season strawberries to get the maximum flavour.
