Strawberry and cream macaroni – Macaroni recipe


Do you want some sun on this gray and this cold? A little coulis of leftover frozen strawberries during sunny days and here are beautiful macaroons with a scent of summer!

Needless to say, it feels good, a little sun and sweetness!

Preparation time: 40 minutes

Cooking time: twenty minutes

Total time: one time

Type of plate: dessert

kitchen: French

portions: 25 macaroni

For helmets

  • 70 g egg white about 2 eggs but I recommend you weigh
  • 140 g powdered sugar
  • 80 g almond powder
  • twenty g powdered sugar
  • food coloring White white
  • Heat the strawberry coulis in the pan with the honey and then pour over the broken white chocolate. Cover and let it melt.

  • Mix well, then add 100 g of cold cream, cover with transparent film and refrigerate overnight.

  • Mix the icing sugar and almond powder and then sift everything.

  • Beat the egg whites until they are rigid, add the icing sugar and beat at maximum speed to obtain the "bird's beak" (the whites form tips when the beater is removed). Add a white dye edge and mix well.

  • Gradually incorporate the mixture of powdered almonds / icing sugar by working the dough with a maryse (this is the macaronnage). The mixture should be bright, smooth and form a tape when falling. Once the correct consistency is obtained, place the device in a soft pastry bag.

  • Place small domes of about 3 cm staggered on a sheet of parchment paper. Let a crust form for about twenty minutes.

  • Place the dish containing the macaroni on another empty plate and bake at 130 ° C for 20 minutes. At the exit of the oven, let cool before removing the shells.

  • Dilute the red dye with a little water, then use a brush to decorate the shells.

  • Remove the ganache from the refrigerator and mix it like a whipped cream, then place it in the middle of the peels with a pastry bag. Close with another shell. Place the macaroni in the fridge and wait 24 to 48 hours to taste them.