BerryWorld Strawberry and Almond Macarons

Delicate and flavorful, these BerryWorld Strawberry and Almond Macarons are a delightful treat. The almond macaron shells are filled with a luscious strawberry and buttercream filling, creating a perfect balance of sweetness and fruitiness.

Ingredients:

• 150g ground almonds
• 150g icing sugar
• 110g egg whites aged for 24 hours at room temperature
• 40g caster sugar
• 1/2 tsp almond extract
• Red food coloring optional
• 150g fresh strawberries
• 50g granulated sugar
• 1 tsp lemon juice
• 150g unsalted butter, softened
• 200g icing sugar
• 1/2 tsp vanilla extract

Instructions:

Set the oven temperature to 160C 320F and place parchment paper on baking sheets

Place the icing sugar and ground almonds in a food processor

After pulsing until the mixture is finely ground, sift it into a big bowl

Beat the aged egg whites until frothy in a different bowl

Add the caster sugar gradually while beating the mixture until stiff peaks form

When you have a smooth, glossy batter, gently fold in the almond mixture with the almond extract and food coloring, if using

Spoon the batter into a piping bag that has a round tip attached

Leaving space between each small round, pipe it onto the baking sheets that have been prepared

If there are any air bubbles, tap the baking sheets against the counter

Allow the macarons to sit at room temperature for approximately half an hour, or until a dry layer forms on top

Bake for 12 to 15 minutes, or until the macarons are firm to the touch and have risen in the center of the oven

Take them out of the oven and leave them on the baking sheets to cool completely

Prepare the strawberry filling while the macarons are cooling

Fresh strawberries should be pureed and combined with lemon juice, granulated sugar, and a saucepan

Simmer on medium heat until reduced and thickened

Turn off the heat and allow it to cool

Beat the softened butter until it becomes creamy in a different bowl

Beat in vanilla extract and icing sugar gradually until fluffy and smooth

Add the chilled strawberry puree and stir until thoroughly blended

Sort the macarons into pairs according to size and shape after they have completely cooled

Spoon or pipe a tiny bit of strawberry filling onto one macarons flat side, then cover it with another

To let the flavors meld, refrigerate the filled macarons in an airtight container for a minimum of 24 hours

Have fun