I’ve Got My Shit Together Strawberry Macarons
I’ve Got My Shit Together Strawberry Macarons
A girl was reading Anna Karenina on the train while holding a box of macarons as I was listening to Nicki Minaj’s “Stupid Hoe” and swiping left repetitively on Tinder. This was a portrait of two people clearly winning at life, but in slightly different ways. Since basic bitches love to compare themselves with others (in an effort to be better), I went home and attempted to make macarons myself. What I found was that they were challenging (thank you, France) and temperamental (thank you, France, again), but after some trial and error, they were the perfect treat that validated the direction of my life ever so slightly. And frankly, once you turn thirty and are still living paycheck to paycheck in NYC, validation is pretty much the only thing you seek and need.
Ingrediënten
FOR THE MACARON SHELLS
- 1¾ cups confectioners’ sugar
- 1 cup almond flour
- ÂĽ teaspoon fine sea salt
- 2 tablespoons strawberry powder
- 3 egg whites at room temperature
- ÂĽ teaspoon cream of tartar
- ÂĽ cup superfine sugar
- Pink food coloring
FOR THE STRAWBERRY FILLING
- 1 stick unsalted butter at room temperature
- 1½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree
Instructies
- First make the macaron shells: In a food processor, combine the confectioners’ sugar, almond flour, fine sea salt, and strawberry powder and process until smooth.
- Sift through a fine-mesh sieve into a large bowl.
- If there are any larger pieces that don’t fit through the sieve, discard them.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until light and frothy.
- Gradually add the superfine sugar and increase the speed.
- Beat until the egg whites hold shiny, stiff peaks, about 6 minutes.
- (You should be able to invert the bowl without the egg whites slipping out.
- ) Add the food coloring and mix gently by hand to combine.
- Fold the egg whites into the almond flour mixture, making sure not to overmix.
- Transfer the batter to a pastry bag fitted with a ÂĽ-inch round tip.
- Pipe 1-inch rounds of batter on the prepared baking sheets, making sure they are an inch apart.
- (The macaron shells will spread slightly.
- ) Give each pan a couple of firm taps on the countertop to release air bubbles.
- Let sit at room temperature for 1 hour.
- Meanwhile, make the strawberry filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until smooth.
- Gradually add the confectioners’ sugar and beat until light and fluffy.
- Add the vanilla and strawberry puree.
- Beat to combine, then transfer to a piping bag fitted with a ÂĽ-inch round tip.
- Preheat the oven to 300ÂşF, with a rack set in the middle.
- Bake the macaron shells, one pan at a time, on the middle rack, until they are shiny and have risen, about 16 minutes.
- Remove from the oven and let the pan cool completely on a wire rack.
- Repeat with the second pan.
- Pipe the strawberry filling on the flat side of one of the macaron shells.
- Sandwich the filling layer with another macaron shell, flat-side down, creating your finished macaron.
- Repeat with the remaining macarons and filling.
- Place in a single layer in an airtight container and refrigerate overnight.
- Remove from the fridge and let sit at room temperature for 30 minutes before serving.
Notes / Tips / Wine Advice:
If you can’t find strawberry powder, buy freeze-dried strawberries and process them in the food processor to a fine powder. You will need only ¼ ounce freeze-dried strawberries to make 2 tablespoons powder.
If you can’t find strawberry puree, simply chop up 3 to 4 fresh strawberries and puree in a blender or food processor until smooth. To remove the seeds, strain the puree through a fine-mesh sieve.
If you can’t find strawberry puree, simply chop up 3 to 4 fresh strawberries and puree in a blender or food processor until smooth. To remove the seeds, strain the puree through a fine-mesh sieve.
