Rhubarb Strawberry Macarons

5 from 1 vote

These Rhubarb Strawberry Macarons are made with Rhubarb Strawberry ganache and confit in the center.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 154kcal

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.

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.

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.

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.

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 275^oF (134^oC) -300^o F (150^oC) 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.

Get all ingredients and tools ready before baking.

Use good quality white chocolate.

You can add food coloring to ganache, just make sure it's oil-based.