Giant Strawberry Rose Macarons | How To Make Strawberry Macaroons So Beautiful

Strawberries are in season now, so let’s make strawberry macaroons today.

➢Ingredients

(15cm macaron)

65g egg white

70g granulated sugar

Food coloring

70g almond flour

70g powdered sugar

150℃ 13 min. small macaroons

24 min. large macaroons

Crème à la rose

2 egg whites

100g granulated sugar

230g unsalted butter

Rose aroma and essence

*Need to adjust the amount.

2 egg yolks

40g granulated sugar

100g milk

Fruits

18 strawberries

Raspberries, pomegranates, etc.

➢Recipe

1. Macaron .Warm up the egg white and granulated sugar at 50 ° C and add the food colouring to make a meringue.

2. Add the grind almonds from 1) and powdered sugar, then mix it with a rubber spatula. Mix until just before the traces of dropping the dough disappear slowly.

3. Fill a pastry bag with 2) and squeeze the dough into a 15 cm circle. Make small macaroons with the remaining dough.

4. Piled up two oven plates. Bake at 150 ° C for small macaroons for 13 minutes and 150 ° C for large macaroons for 24 minutes.

5. Rose cream. Warm up the egg white and granulated sugar to 50 ° C to make a meringue. Microwave the unsalted butter to about 25 ° C and add the aroma of the rose. I added 1 tablespoon of aroma in the video, but adjust the amount depending on the manufacturer and type.

6. Add slightly warm milk to a mixture of egg yolk and granulated sugar and return to the pot. Heat to 80 ° C while mixing the bottom of the pot well, and whisk with an electric whipper.

7. Add 6) to unsalted butter little by little, mix well, and add the meringue.

* Please note that butter and 6) will separate if it’s cold.

8. Assemble with macaron, cream and strawberries.
Macaroons become moist when put in the refrigerator for about half a day to keep them from drying. Harden the remaining cream in a container with strawberries. If you cool the cream down in the refrigerator and then reheat it, the bubbles will disappear and the cream will not melt in your mouth.