Though macarons have been enjoyed by the French since the 1500s, it is only in the last few years that they have become trendy around the world. The film Marie-Antoinette featured La Durée’s infamous tower of pastel-colored macarons and was pure eye candy. Macarons come in all colors and flavors but if you haven’t tried La Durée or Pierre Hermé’s pistachio macaron, I suggest you do.
A few weeks ago, armed with La Durée’s Sucré cook book, I decided to tackle the macaron for a tea part photoshoot. I changed the flavor to a delicious strawberry rose and made a few changes to the recipe based on my experience.
Warning: this will take you all day and you need to make it a day ahead of time.
Strawberry Rose Macarons
Makes 50 macarons
Prep time: 2 hours
Rest time: 30-60 min + 12 hours
Cook time: 15 min
2 1/2 cups + 1/3 cup (275 g) of almond powder/meal
2 cups (250 g) of icing sugar
6 egg whites + 1/2 egg white, at room temperature
2 cups (210 g) of sugar
Natural red coloring
1 1/8 cup (225 g) of sugar
2 tsp. of gelatin powder
2 cups (375 g) of strawberries
1/2 lemon, juiced
1 tbsp. of rose water
For the filling:
In a large bowl, mix the sugar with the gelatin powder.
Add the strawberries to a deep pot. Use a hand mixer to puree the fruit. Heat it up on low heat then add the sugar-gelatin mix and the lemon juice. Mix well on medium heat until it starts bubbling and let it cook for 2 minutes.
Transfer the filling to a clean bowl and cover it up with cellophane. Let it cool before putting the bowl in the fridge.
For the shells:
In a food processor, mix the almond powder and the icing sugar until you get a really fine powder. Sift well.
Beat the 6 egg whites (leave the half one for later) until foamy, add 1/3 of the sugar. Mix well until the sugar dissolves. Add another 1/3 of the sugar and mix for another minute. Add the rest of the sugar and mix for another minute.
With a spatula, carefully add in the almond powder mix little by little. Add in a few drops of natural red coloring.
In a separate bowl, mix the 1/2 egg white. Add it to the biscuit batter and mix slowly.
Lay out parchment paper on a cookie sheet and with a spoon, or preferably with a piping bag, make little macarons (1.5 in or 3-4 cm in diameter). Bang the cookie sheet a few times to make the macarons uniform. I have a silicone macaron baking mold which makes things a lot easier!
Let them sit for a 30-60 min.
Preheat the oven to 300 °F (150 °C).
Bake the macarons for 15 min.
Remove from the oven and add a little bit of water between the parchment paper and the cookie sheet. The humidity and the steam will help you slip the macarons off the parchment paper later. Let them cool.
Carefully remove the macarons from the parchment paper.
Add filling with a spoon and place a second macaron biscuit on top.
Place the macarons in the fridge for 12 hours in an air tight container to enhance flavors.
You can freeze the macarons shells. Every pastry shop does it.