I developed this delightful Strawberries & Cream Macarons recipe back in 2013 during the heyday of macarons (over 10 years ago today), where they were the main trade. I was deeply involved in running Macaron Masterclasses and collaborating with The Cake and Bake Show, Mason Cash, and KitchenAid. This timeless recipe is a testament to the artistry of macaron-making, and it's a pleasure to share it with you. If you enjoy creating these delicate treats, you might also be intrigued by our collection of macaron cakes. Give this recipe a try, and let the macaron magic unfold in your kitchen!

And here is the recipe in good old-fashioned black and white text:

Method

For approximately 40 macarons
Time: 1.5 hours

1. Line 3 heavy-based baking trays with baking parchment paper. Set aside.
2. Sift the ground almonds and icing sugar together into a mixing bowl.
3. Mix a small bowl of the egg white with red food coloring. Pour it over the almond-icing mix.
4. Whisk the remaining egg white using an electric mixer on medium speed.
5. Simultaneously, bring the water and granulated sugar to a boil in a saucepan over medium heat. Check that the syrup reaches 118 degrees Celsius with a confectionary thermometer before pouring it slowly into the mixer bowl while continuing to whisk the egg whites. The meringue is ready when it has stiff peaks, and the mixer bowl is just warm to the touch.
6. Using a spatula, fold the meringue gently into the almond-icing sugar mix. Aim to reach a smooth cake batter-like consistency within 30 to 40 folds. Prepare a piping bag with a round nozzle and carefully fill it with the batter.
7. Pipe the batter slowly into 2 coin-sized discs spaced an inch apart onto the parchment-lined trays. Tap the trays 2-3 times on the work surface to remove any trapped air bubbles and let them rest for 20 minutes. Preheat the oven to 170 degrees Celsius.
8. Bring the strawberry puree to a boil in a small saucepan. Melt the white chocolate in a bain-marie over medium heat and mix it with the puree. Set it aside, covered with cling film, until it cools to room temperature, then place it in the fridge to chill.
9. Put the trays in the oven to bake for 12 minutes. After 12 minutes, bring the trays out of the oven and transfer the sheets onto a cooling wire rack. When completely cooled, peel the meringue cookies off the paper and pair them up.
10. Fill a piping bag with the ganache, pipe it onto half of the shells' flat side, then sandwich them with their respective halves and chill in the fridge. Et voila! If you can restrain yourself, macarons taste best when chilled for a day and then brought to room temperature before devouring.

Ingredients:

Meringue Cookies:
- 150g ground almonds
- 150g icing sugar
- 150g granulated sugar
- 110g egg whites
- 1g red food coloring

Strawberries & Cream Filling:
- 60g fresh strawberries, pureed
- 200g white chocolate

Macarons are temperamental by nature and are heavily dependent on two elements - air and moisture, where air helps it rise (that's a good thing) and moisture weighs it down (that's a bad thing). To find out how to control these elements, get troubleshooting tips, and discover more recipes, visit our blog for more tips and tricks. 

Love, Reshmi xoxo