Rhubarb Strawberry Macarons
Do you like Rhubarb? I’ve seen many pies, tarts and cakes made with it. After visiting my local farm I picked up some fresh stalks of rhubarb and decided to make macarons. These Rhubarb Strawberry Macarons are made with Rhubarb Strawberry ganache and confit in the center. The combination of sour rhubarb and macaron shell makes amazing flavor.
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How to make Rhubarb Strawberry Macarons
- Prepare Rhubarb Strawberry puree.
- Make Rhubarb Strawberry ganache
- Make Rhubarb Strawberry confit
- Bake macaron shells. I used my basic French meringue recipe.
- Assemble macarons
How to make macaron shells you can check here. I also have online video lesson how to make macaron shells using NO REST method. You can bake macaron shells a day or two ahead. Keep baked shells at room temperature in air-tight container.
How to make Rhubarb Strawberry puree
Wash and dry rhubarb and strawberries with paper towel. Cut them into small pieces. In the sauce pan over medium heat cook rhubarb and strawberries for 5-7 minutes or until they start falling apart. Push warm mixture through a fine sieve with the spatula to extract seeds and pulp.
How to make ganache
Semi melt white chocolate in the microwave or using double boiler method. Add warm Rhubarb Strawberry puree in three parts, mixing with the spatula all the time. You have to do it fast and pressing down. Emulsify mixture with the hand blender. Add unsalted butter and emulsify again. Transfer ganache into flat container and cover with the plastic wrap “to contact”. Refrigerate ganache for 6-8 hours. Check ganache by pressing with your finger if it ready to pipe. Ganache should be soft, remove plastic wrap and check with spatula for piping consistency. Transfer ganache into pipping bag with round tip.
How to make confit
In the small saucepan add rhubarb strawberries puree. In the small cup mix sugar and pectin NH. Drizzle sugar mixture over puree and wait until boil, mixing with the whisk all the time. When mixture start boiling, wait 20-30 seconds and turn off the heat. Add pinch of citric acid and mix with the whisk. Transfer confit into pipping bag and place it flat on the countertop.
How to assemble macarons
On the flat site on macaron shell pipe rhubarb strawberry ganache and confit in the center. Sandwich macaron with another macaron shell and slightly press. Make sure gauche in not coming out from the edges. Place filled macrons in air-tight container and keep in the fridge for 12 hours. Macarons need to mature before you can enjoy them.
Tips for making Rhubarb Strawberry macarons
- when picking up rhubarb from the farm or the store, it’s important to choose stalks that are firm. They contain more juice and will be fast to cook.
- you can add red or pink food coloring into ganache, just make sure that food coloring is oil based.
- freezing rhubarb or homemade puree will allow you make this flavor all year around.
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Rhubarb Strawberry Macarons
Equipment
- 1 saucepan
- 1 emulsify blender
- 1 spatula
- 1 fine mesh strainer
- 1 stand mixer or electric hand mixer
Ingredients
Rhubarb Strawberry Puree
- 250 gr washed and cut fresh rhubarb
- 250 gr washed and cut strawberries
Rhubarb Strawberry Ganache
- 250 gr white chocolate
- 80 gr rhubarb strawberries puree
- 40 gr unsalted butter
Rhubarb Strawberry Confit
- 160 gr rhubarb strawberries puree
- 40 gr white granulated sugar
- 5 gr pectin NH
- 1 gr citric acid
Macaron shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr red food coloring
Instructions
How to make Rhubarb Strawberry Puree
- Wash and dry rhubarb and strawberries with paper towel. Cut them into small pieces.
- In the sauce pan over medium heat cook rhubarb and strawberries for 5-7 minutes or until they start falling apart.
- Push warm mixture through a fine sieve with the spatula to extract seeds and pulp.
How to make Rhubarb Strawberry ganache
- Semi melt white chocolate in the microwave or using double boiler method.
- Add warm Rhubarb Strawberry puree in three parts, mixing with the spatula all the time. You have to do it fast and pressing down.
- Emulsify mixture with the hand blender.
- Add unsalted butter and emulsify again.
- Transfer ganache into flat container and cover with the plastic wrap "to contact".
- Refrigerate ganache for 6-8 hours. Check ganache by pressing with your finger if it ready to pipe. When ready to fill macarons, transfer ganache into pipping bag with round tip.
How to make Rhubarb Strawberry Confit
- In the small saucepan add rhubarb strawberries puree.
- In the small cup mix sugar and pectin NH.
- Drizzle sugar mixture over puree and wait until boil, mixing with the whisk all the time. When mixture start boiling, wait 20-30 seconds and turn off the heat.
- Add pinch of citric acid and mix with the whisk.
- Transfer confit into pipping bag and place it flat on the countertop.
How to assemble Rhubarb Strawberry Macarons
- On the flat site on macaron shell pipe rhubarb strawberry ganache and confit in the center.
- Sandwich macaron with another macaron shell and slightly press. Make sure gauche in not coming out from the edges.
- Place filled macrons in air-tight container and keep in the fridge for 12 hours. Macarons need to mature before you can enjoy them.
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.