Strawberry & Cream Macarons

Delicate, crisp pink almond shells with a strawberry & cream filling, an elegant balance of sweet summer fruit and rich cream in a single bite.

Strawberry & Cream Macaroons

Ingredients

Batter
140g almond flour
140g icing sugar
60g egg whites
Gel colouring (optional)

Italian Meringue
60g water
180g sugar *
60g egg whites

Method
1. Mix almond flour + icing sugar.
2. Add 60g egg whites (+ colouring) to make a thick paste.
3. Heat sugar + water to 118°C.
4. Whisk the other 60g egg whites to stiff peaks. Slowly pour in the hot syrup while whisking.
5. Keep whisking until glossy and cooled to roughly room temperature.
6. Fold into the almond paste until the batter flows like lava.
7. Pipe onto trays, tap out bubbles, and rest until dry to touch.
8. Bake at 150°C for 10–13 mins.
9. Cool fully before filling.