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.
As an Amazon associate, I make a small commission if you use any of the affiliate links below to purchase a product. Thank you for supporting my blog!
How to make Rhubarb Strawberry Macarons
- Prepare Rhubarb Strawberry puree.
- Make Rhubarb Strawberry ganache
- Make Rhubarb Strawberry confit
- Bake macaron shells
- 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 or keep it on the counter top at room temperature. Check ganache by pressing with your finger if it ready to pipe. 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.
If you make these Rhubarb Strawberry Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations. Check also other recipes:
Check also my You Tube channel
Rhubarb Strawberry Macarons
Equipment
- 1 saucepan
- 1 emulsify blender
- 1 spatula
- 1 fine mesh strainer
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
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 or keep it on the counter top at room temperature. 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.