Valentines day is a day of love. These macaroons will fill anyone's heart with the biggest smile. Why go out and buy some when you can make the most special gift right in your kitchen?! This macaroon has a bit of crunch and chew to it and is filled with a savory strawberry cream. Delicious!!!
Prep time: 35 minutes Cook time: 15 minutes
4 large egg whites at room temperatu
140 grams (about 1 + 1/4 cups) Almond meal/flour
240 grams (about 2 cups) Confectioners sugar
100 grams (about 1 1/2 cups) Granulated sugar
Red gel or paste food coloring (optional)
Dried raspberries, blueberries, or sprinkles (optional)
Ingredients for strawberry cream:
4 oz (half) cream cheese, softened
3/4 cup heavy whipping cream
6 fresh strawberries
1 tsp vanilla extract
Line your baking pans with parchment paper or slipat.
In a food processor add confectioners sugar and almond meal/flour. Pulse for a couple of seconds.
Sift the almond mixture into a medium size bowl. If you have left over almond scraps, discard those.
Place 2 egg whites into the mixture and fold 6 times. If you want a colored macaroon, add Red Paste or Gel food coloring. (whichever color you prefer add less or more food coloring to the mixture.) Fold 6 more times and set aside. (If you add liquid food coloring it will mess up the macaroons.)
Place 2 egg whites in a large bowl and beat until foamy. Add sugar and beat on high until the mixture is glossy and stiff.
Add the foamy egg mixture into the almond and sugar mixture and fold, going around the mixture then through the middle. (This gives the macaroons air.) Fold about 40-50 strokes to get the ribbon effect. (when your batter easily slides off your spatula and can form a ribbon.)
Fill a pastry bag with a round tip and transfer batter inside. Pipe out small round cookies 1 inch apart from each other.( I usually count to 3, just to keep them all the same size.) Once finished pipping tap the pans on the counter about 10 times to get out any air bubbles in them.
If you choose to add any toppings to the macaroons sprinkle them on now. I used dried raspberries, blueberries, and sprinkles. Let the macaroons stand for about 15-30 minutes to form that top sugar coat. Preheat the oven to 300*F in the meantime.
Bake each batch of macaroons one at a time for 12-15 minutes. Once finished baking set to cool.
For strawberry cream:
In your electric mixer add softened cream cheese, 1 cup of sugar, and 1 tsp of vanilla extract. Mix for 2 minutes until well blended.
Add 3/4 cup heavy whipping cream and whip on high speed for 5 minutes.
Add 3 Tbsp confectioners sugar and mix for one more minute.
Wash and cube 6 fresh strawberries. Place into sieve and mash them until all the juice comes out. Add the strawberry juice into the cream. Mix for another minute.
Place cream into a pastry bag with a round tip. Pipe a small bit onto the macaroon!
**Pssst... To open a printer friendly PDF version click here. Enjoy :)