Strawberry Macarons
Strawberry Macarons made with Valrhona Strawberry Inspiration Chocolate. This is the best Strawberry Ganache for macarons you can find.
Servings: 30 macarons
Calories: 119kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 1 small sauce pan
- 2 pastry bag
Ingredients
Strawberry Ganache
- 160 gr Valrhona Strawberry Inspiration Chocolate
- 90 gr Valrhona Opalys White Chocolate or other 32%-34% White Chocolate.
- 130 gr strawberry puree
- 56 gr unsalted butter room temperature (1/2 stick)
- 15 gr glucose syrup
- 1 teaspoon lemon juice (optional)
French Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr white granulated sugar (1/2 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 1 gr red food coloring
Instructions
How to Make Strawberry Ganache
- Semi-melt chocolate in the microwave using 15-second intervals.
- In a small saucepan, warm up the strawberry puree and glucose syrup. Do not boil!
- Pour the puree mixture over the melted chocolate in 3 parts, mixing with the help of a rubber spatula.
- Emulsify with an immersion blender.
- Add room temperature unsalted butter and lemon juice, and emulsify again.
- Pour into the glass container. Cover with plastic wrap “to contact.”
- Let the ganache set in the fridge for at least 8 hours or overnight.
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 red food coloring. Increase speed to medium-high and whip until glossy and medium picks. This will take 10-15 minutes.
- Add the dry ingredients to the meringue and start folding in the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry 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 the batter no longer sticks to your finger when you touch it.
- 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 the baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When the shells have cooled, completely remove them from the baking mat and pair them with shells of a similar size.
Notes
This recipe is based on Valrhona Strawberry Inspiration Chocolate.
Use an immersion blender to make the ganache. Do not skip this step.
Macarons need to mature in the fridge for at least 12 hours before you can enjoy them.
Nutrition
Serving: 1macaron | Calories: 119kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 14mg | Potassium: 37mg | Fiber: 1g | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 0.2mg
