Ingredients:
30 pcs.
Macarons:
100 g almond flour
100 g powdered sugar
33 g egg whites
Red food coloring
23 g water
100 g sugar
33 g egg whites
Strawberry ganache:
2 dl cream
25 g glucose
100 g strawberries
Zest of 1 grated lemon
1 tsp. vanilla
375 g white chocolate
Procedure:
Macarons:
Mix almond flour, powdered sugar, egg white, and red food coloring.
Beat the egg whites until stiff.
Boil water and sugar to 118°C. Slowly pour the hot sugar mixture into the beaten egg whites while whisking constantly.
When the meringue mixture has cooled to approx. 40°C, gently fold it into the almond mixture.
Pipe small circles (approx. 3 cm in diameter) onto baking paper. Tap the baking tray lightly against the table to remove any air bubbles.
Let the macarons rest for 15-20 minutes so that they form a dry surface. Bake them at 165°C for 15-17 minutes.
Chef's tip: Check if the macarons are done by gently lifting one—they should come off the baking paper without sticking.
Strawberry ganache:
Heat the cream, glucose, strawberries, and vanilla in a saucepan. Simmer until the strawberries can be mashed, using a whisk if necessary.
Pour the hot mixture over the white chocolate. Stir until the ganache is smooth.
Cool the ganache until it is firm enough to pipe.
Pipe a small amount of ganache onto half of the macaron shells and sandwich them together with the remaining shells.
Chef's tip: Check if the macarons are done by gently lifting one—they should come off the baking paper without sticking.
