100gregg whites room temperature (from 3 large eggs)
100grwhite granulated sugar (1/2 cup)
Strawberry Ganache
150grwhite chocolate 32%-34%
100grValrhona strawberry inspiration chocolate
130 grstrawberry puree
15grglucose syrup
56grunsalted butter
Instructions
How to make Strawberry Ganache
Semi melt chocolate in the microwave using 15 seconds intervals.
In the small saucepan warm up strawberry puree and glucose syrup. Do not boil!
Pour the warm puree mixture over melted chocolate in 3 parts, mixing with the help of the rubber spatula.
Emulsify with a hand blender.
Add room temperature unsalted butter and emulsify again.
Pour ganache into glass container. Cover with the plastic wrap "to contact".
Let set for at least 8 hours or overnight in the refregirator.
Transfer ganache into pipping bag and fill macarons.
How to make Heart Shaped Macaron Shells
Download and print template.
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 or pink 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 heart shaped 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) 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.