Strawberry Lemonade Macarons | Start-to-Finish Macaron Series | Recipes Included!

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Macaron Shell | French Method

Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: https://amzn.to/3xGbAXG )
Powdered Sugar 130g
*I used AmeriColor Dusky Rose + The Sugar Art Burgundy colors for my macarons

-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.

—Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done.

—Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.

—Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.

—After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes--18 minutes). Cool and match before filling.

I like AmeriColor gel food coloring and The Sugar Art powdered food coloring for making macarons!
https://www.americolorcorp.com/produc...
https://www.thesugarart.com/


Strawberry Lemonade Swiss Meringue Buttercream

Egg whites 100g
Sugar 130g
Vanilla TT (to taste)
Butter 225g
Powdered Freeze Dried Strawberries, to taste
Fresh Lemon Zest, to taste
Optional: Lemon extract

-- Place the whites, sugar and vanilla in a bowl and place it over a pot of simmering water. Whisk frequently until it reaches 160 degrees F, then transfer to the bowl of a stand mixer and whip until light and cooled to just above room temperature. Slowly add in the butter. After everything is incorporated, add in the powdered strawberries and lemon zest. Give your buttercream a taste, and add additional freeze dried strawberries or lemon zest if you like. Set aside until ready to use.


Strawberry Lemon Curd

4 egg yolks
130g sugar
1 T lemon zest (about the zest of one lemon)
50g lemon juice
50g strawberry puree
110g butter, room temperature

In the bowl of a double boiler, whisk the egg yolks, sugar, lemon zest, lemon juice and strawberry puree. Cook over a pot of simmering water until the mixture reaches 82 degrees Celsius. Remove from the heat and wait about 10 minutes before using an immersion blender to add in the butter. Cover and refrigerate until cold.



**If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement**


Thanks for watching and I'll see you next time!

Maddie

Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io

Find me on Instagram! @maddiebrehm —   / maddiebrehm