Serves 1
Directions
- 1Add egg whites to the stand mixer.
- 2Add red food coloring to the egg whites.
- 3Mix the egg whites with red food coloring.
- 4Add sugar to the mixture.
- 5Mix until the meringue forms stiff peaks.
- 6Add almond flour and powdered sugar to the meringue.
- 7Mix until the macaron batter is smooth and shiny.
- 8Pipe the macaron batter onto a baking tray lined with parchment paper in small circles.
- 9Tap the baking tray to remove any air bubbles.
- 10Place the baking tray in the oven.
- 11Bake until the macarons are cooked through.
- 12Pour cake batter onto a baking tray lined with parchment paper.
- 13Place the baking tray in the oven.
- 14Bake until the cake is golden brown.
- 15Cut out small circles from the baked cake using a round cutter.
- 16Whip the macaron filling.
- 17Place a small cake circle on half of the macaron shells.
- 18Pipe the macaron filling around the cake circle.
- 19Pipe strawberry jam on top of the cake circle.
- 20Top with the other macaron shell.
- 21Dip half of the macaron in melted white chocolate mixed with red food coloring.
- 22Decorate with freeze-dried strawberries and strawberry powder.
Ingredients
- egg whites
- red food coloring
- sugar
- almond flour
- powdered sugar
- cake batter
- macaron filling
- strawberry jam
- melted white chocolate
- freeze-dried strawberries
- strawberry powder
Equipment
stand mixerpiping bagbaking trayovenround cutterbowl
Related recipes
Honey Butter Caramelized Croissants
French · Dessert
Brioche au Beurre
French · Dessert
Biscuits craquelés vegan aux pelures de citron
French · Dessert50m
Chocolate Chip Cookie Dough Soufflé
French · Dessert
Invisible Apple Cake
French · Dessert
Invisible Apple Cake (Gâteau Invisible)
French · Dessert
Pear Tarte Tatin
French · Dessert
Thomas Keller’s lemon tart with a pine nut crust
French · Dessert
Vanilla Ice Cream
French · Dessert
Biscuits cuillères
French · Dessert
Le sablé breton de Nicolas
French · Dessert
La pâte à choux de Nicolas
French · Dessert