In case you haven’t heard, next Tuesday is Valentine’s Day. Gabe and I are looking forward to some R&R and fun with friends at the Cape this weekend. In preparation for our trip I spent the morning
working ahead on homework doing some V-day baking.
Which means more macarons! A lot of macaron makers insist that you must use powdered food coloring instead of liquid food coloring or your macarons won’t turn out, but that seemed silly to me. And as you can see, I successfully used the liquid stuff without creating a catastrophe.
In fact, they’re quite pretty. :) Happy early Valentine’s Day!
Macarons with Strawberry Frosting
- 110 grams almond meal
- 200 grams powdered sugar
- 100 grams egg whites (about 3)
- 50 grams granulated sugar
- 6 drops red food coloring
- 1/2 cup butter (1 stick), room temperature
- 1/2 tsp. vanilla
- 1/4 cup strawberry jam
- 1 cup powdered sugar
Using a whisk or pastry blender, combine almond meal and powdered sugar in medium bowl. Using a stand mixer or hand blender, whip the egg whites on medium-high speed until they are foamy. Gradually add the granulated sugar and whip until a smooth, shiny meringue with stiff peaks forms. Stir in food coloring.
Add the almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. The batter should be thick and should form “ribbons” when drizzled from the spatula.
Pipe the batter into round shapes (1- 1 1/2 inches in diameter) on baking sheets lined with silicone mats or parchment paper. Let sit at room temperature for one hour.
Bake at 300° F for 10-16 minutes. Transfer baking sheets to a wire rack and don’t disturb the shells until they’re completely cool.
Meanwhile, make frosting: Beat butter with a mixer until light and fluffy. Add vanilla extract. Add strawberry jam and beat for another 30 seconds or so. Gradually beat in powdered sugar until frosting is fluffy.
Assemble macarons by sandwiching two shells around a smidgen of frosting.