Fraisier Macarons
Fraisier Macarons are made with white chocolate ganache and fresh strawberries.
Servings: 20 macarons
Calories: 51kcal
Equipment
- 1 immersion blender
- 1 spatula
- 1 stand mixer or electric hand mixer
- 1 silat baking mat
- 1 baking tray
Ingredients
White Chocolate Ganache
- 150 gr white chocolate 32%-34%
- 200 gr heavy cream
- 20 gr unsalted butter
- 5 gr Vanilla beans paste
- 2 cup fresh strawberries
Macaron Shells
- 125 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 green food coloring
Instructions
How to Make White Chocolate Ganache
- Cut soft unsalted butter into small pieces. Set aside.
- In the small saucepan, bring to a boil (but do not boil) heavy cream and vanilla bean paste.
- Add the warm mixture to the white chocolate. Let it sit for 2-3 minutes.
- Emulsify with an immersion blender.
- Add unsalted butter and emulsify again.
- Transfer the ganache into a flat container. Cover with plastic wrap “to contact.” Let the ganache set in the refrigerator for 6-8 hours or overnight.
- Whip ganache with a hand mixer and transfer into a piping bag with a round tip.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add green food coloring. Increase speed to medium-high and whip until stiff peaks. This will take 10-15 minutes.
- Add dry ingredients and start folding in the butter. When macaronage drip down from the spatula “like lava,” transfer them into a piping bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275°F (134 °C) -300°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 them cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.
To assemble Fraisier Macarons
- Make white chocolate ganache.
- Bake macaron shells.
- Wash and dry fresh strawberries. Make sure strawberries are about the same size. Cut strawberries into two pieces.
- Arrange the strawberry halves on top of one macaron shell tightly.
- Pipe white chocolate ganache in the middle and fill the gaps between the strawberry halves.
- Cover the Frasier Macaron with another macaron shell and press lightly.
- Pipe more ganache on top of the shell and decorate it with edible gold and fresh mint leaves.
Notes
Do not overwhip ganache!
Use fresh strawberries; do not use frozen.
Do not freeze this dessert.
Nutrition
Serving: 1macaron | Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 5mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.1mg
