STRAWBERRY INSPIRATION FRENCH MACARONS

Preheat convection oven to 280° F.



Separate the amount of egg whites into two (65g/65g).



Place one of the portioned egg whites into a kitchen aid mixer bowl and reserve the second half for later.



In a robocoupe pulse almond flour and powder sugar together until super fine. Sift flour mixture twice.



In a pot combine water and sugar.



With a fitted whisk attachment to the kitchen aid mixer, start whipping egg whites on medium speed. As whites are whipping turn the heat onto the stovetop to boil the sugar water mixture.



As the whites are whipping, bring the sugar mixture to 110C. Once your sugar has reached 110C stream into your foamy egg whites by pouring down the side of the kitchen aid bowl to create a meringue mixture. If you want to add color to your macarons, you can add the food coloring at this point. For this recipe I used a rose pink gel color.



Once meringue reaches a medium to stiff peak incorporate meringue into the sifted dry ingredients. Fold egg whites into flour until all ingredients are homogenized.



With a round piping tip fitted into a disposable pastry bag, pipe desired sized circle onto a silicone mat.



After piping the macaron batter, let macarons sit unbaked for an hour.



When macarons are dry, place in a 280° F oven for 12 minutes.

Scale out ingredients to desired grams listed.



Melt chocolate (45° C).



In a pot warm puree, vanilla and glucose syrup to 42° C.



Pour warm puree/glucose mixture over the melted chocolate.



Emulsify using immersion blender.



Cover with plastic so the ganache doesn’t form a skin. Let it sit overnight to crystalize. Use ganache to fill macarons next day.