Strawberry macaroons Italian meringue

Strawberry macaroons – you should cook them once and then you want to do it again and again. The process, though complicated, is very fascinating, and the result is very tasty.


  • 20 pcs finished pasta with a diameter of 3-3.5 cm
  • almond flour - 75 g
  • powdered sugar - 75g
  • egg whites 25 + 25 g
  • sugar (cryptocrystalline) - 73 g
  • water - 20 ml
  • food coloring - gel - 3-4 drops or powder - pinch
  • for strawberry ganache
  • white chocolate - 200g
  • cream (33%) - 50 ml
  • strawberry puree (room temperature) - 100 g
  • butter (room temperature) - 10 g

Preparation. Strawberry macaroons Italian meringue

The day before cooking makarons prepare strawberry ganache and white chocolate. Bring cream to a simmer and pour chopped chocolate to (leave in a minute). Prepare the strawberry puree. Whisk strawberries blender, rub through a sieve, to avoid seeds. Connect with chocolate sauce and butter, mix to a smooth consistency using a blender. Ready to drag a lot of film and place in the refrigerator overnight. Use a couple of hours to fill makarons. Making the most makarons take seven steps.

Step 1: Sift flour and myndalnuyu measure the right amount of electronic scales (accuracy is very important). Zastelit baking parchment, pour the flour and place in oven for 10 minutes at 120 degrees. Make sure the flour has not changed in color. Remove the baking sheet, parchment with flour translate to the surface. Let cool completely dried flour.

Step 2: A few times sift the flour and powdered sugar through a fine sieve (total weight – 150 g). Mix 25 grams of protein with a dye that he disappeared, and connect with a mixture of flour and powder (not mixed!).

Step 3: In a saucepan with a thick bottom pour water and sugar, bring to boiling syrup. Cook the syrup to a temperature of 114 degrees (for candy thermometer to measure). Parallel to bring down to 25 grams of protein lush light foam. Once the syrup has reached the desired temperature, pour it over the side of the bowl to keep squirrels and shoot down mixer. Whisk until thick, about 5 minutes. Italian meringue is ready.

Step 4: Silicon spatula rub the flour and powder, protein and dye for thick plastic mass. Add to the mass of meringue and gently mix to homogeneity.

Step 5: Put the dough in a pastry bag with a round nozzle 8 mm in diameter. Zastelyte inverted baking parchment and begin otsazhyvat makarons staggered. Do makarons same size and without tails. Give them a spin for about 30 minutes – 1 hour at room temperature.

Step 6: Preheat oven to 150 degrees and bake 12-14 minutes makarons. Ready makarons remove the hot pan. Ready if krysheshka shifted from the place – you’re done.

Step 7: Put in pastry bag ganache at room temperature. Divide half makarons in pairs. Otsadite ganache on one of the halves and the second stick. Ready makarons lay in a box, cover, and remove the refrigerator for 2 days. They should leak ganache. Keep makarons need ready in the refrigerator.