How to Make Ultimate My Original Strawberry Macarons

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, my original strawberry macarons. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

My Original Strawberry Macarons is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. My Original Strawberry Macarons is something that I have loved my whole life.

Great recipe for My Original Strawberry Macarons. This is my second attempt at making macarons. Whisk with a mixer on medium speed until frothy, then gradually whisk in the superfine sugar. To make your strawberry macaron, we start with the basic macaron recipe.

To get started with this recipe, we must prepare a few components. You can have my original strawberry macarons using 7 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make My Original Strawberry Macarons:

1. Get 40 grams Large egg white
2. Make ready 30 grams Granulated sugar
3. Take 40 grams Almond Powder
4. Take 60 grams Powdered sugar
5. Prepare 1 grams Freeze dried strawberries
6. Get 1 dash Red food colouring
7. Take 1 dash Water

Just click here to see more Macaron flavors. If you are new to making macarons, check out my Matcha Macarons post, where I go over some main tips and techniques. First, we'll crush the freeze-dried strawberries into a fine powder. I used a rolling pin here, and I don't recommend using food processor for this step, because overworked strawberry powder can get weird texture and ruin your macaron batter.

Steps to make My Original Strawberry Macarons:

1. Powder the freeze dried strawberries (If you use some as topping, use more) Dissolve the food colouring in a bit of water.
2. You should get about 40 - 41 g of egg white out of one large egg. Mix 1 g strawberry powder from Step 1 with the almond powder and powdered sugar. Sift the mixture with a sieve.
3. Beat the egg white into the sugar little by little (it takes about 6-7 minutes to become like an Italian meringue). Add a small amount of food colourin.
4. Sift the dry ingredients through a sieve again and gently mix with the meringue from Step 3.
5. With a spatula, gently dig the batter up from the bottom and fold it on top of the rest of the batter in the centre of the bowl and pat it down gently (this is called macaronage).
6. You know it's done when you can use the spatula to scoop some batter and it falls back into the bowl in fat ribbons. Be careful not to mix it too much. It should be like thoroughly pressing it into a firm consistency.
7. Put the batter into a piping bag and pipe out 3 cm circles onto a baking sheet while leaving adequate space in between. My batter doesn't really seep out at this point.
8. This batter dries out quickly, so just leave the macarons as they are for 20-30 minutes until the exterior surface dries. Preheat the oven to 390°F/200°C.
9. First, bake the macarons for about 3 minutes at 390°F/200°C until they look like the picture. They should grow a small "foot" at the base. Open the door of the oven for a moment to decrease the temperature.
10. Turn down the oven temperature to 285°F/140°C and bake the macarons for another 10-15 minutes. If they seem like they're going to burn, open the oven door a bit to decrease the temperature. You can also cover with aluminum foil.
11. Paint the surface of the macarons with egg white (not listed), and use a tea strainer to dust with strawberry powder, if you like Any finely crushed ingredient is OK.
12. I usedas a reference to make the buttercream. Or, you can use whatever cream you like. - - https://cookpad.com/us/recipes/153868-delicious-buttercream
13. Put the buttercream in a piping bag, and fill the macarons. Assemble the macarons like sandwiches and decorate with powdered strawberries if you like.
14. This time, I used freeze dried strawberries.
15. This is the powdered sugar used. It has corn starch in it, but I've never had it fail, so it's alright to use.
16. While folding the batter in Step 5, I have failed countless times. Be sure to pat it down very gently.
17. In regards to the drying time in Step 8, the time you will need will depend on the day, but the longer you wait, the prettier they look. If you touch them and the batter doesn't stick to your fingers, they're ready to be baked.
18. Because the baking time varies by oven, after you've turned the temperature down to 285°F/140°C, open the oven door frequently to make sure that they don't burn.

First, we'll crush the freeze-dried strawberries into a fine powder. I used a rolling pin here, and I don't recommend using food processor for this step, because overworked strawberry powder can get weird texture and ruin your macaron batter. Put powdered sugar, almond flour, and salt in a food processor and pulse several times until all of the ingredients are fine and well combined. While you mixture is simmering, break apart chunks of strawberries with a wooden spoon until no large chunks remain. Delicious strawberry macarons that are easy to make and kid friendly.

So that is going to wrap this up with this exceptional food my original strawberry macarons recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!