It has been awhile, but as you all know school in the spring gets to be a bit crazy! Now that Sarah and I are both out of school we are really ready to enjoy the SUMMER! Being away from a kitchen for a whole semester is killer, especially when all you want to do is bake macarons. However, I’m back in the kitchen and ready to share with you a new macaron perfect for summer…Strawberry Lemonade Macarons!
One of the most important things I have learned about cooking and/or baking is to cook/bake seasonally! This will ensure that your ingredients are fresh and available and that your food matches the season that you are in!
These Strawberry Lemonade Macarons are perfect to make during the summer and will most definitely be a crowd pleaser! Since it’s summer and summer includes all things fun (& fun in the sun), I decided to tie-dye the batter! This is a tip and technique I learned from the pro’s at Dana’s Bakery (I actively stay in tune with all of their brilliant macaron happenings). Lets get onto the recipe
Strawberry Lemonade Macarons
- Kitchen Aid mixer (with whisk attachment)
- Parchment paper
- 2 cookie sheets
- kitchen scale
- mixing bowls
- piping bags & 3/4″ circle tip
- 260g almond flour (Bob’s Redmill)
- 250g confectioners sugar
- 6 egg whites
- 210g granulated sugar
- 1 tbsp lemon zest (zest should be fine)
- 1/2 tsp meringue powder (we use this because it is SO HUMID here in FL! It isn’t entirely necessary)
- Separate your egg whites and let them sit out for about 45 minutes.
- While the egg whites sit, sift the powdered sugar and the almond flour separately. Mix them together, then sift the mixture once more.
- Beat egg whites on medium speed until frothy then slowly add granulated sugar 1 tbsp at a time. If you are using the powder meringue, now is the time to add it in. Continue beating egg whites on high speed. Beat in the lemon zest. Beat until hard peaks form. A good tip to see if its done is to flip the bowl upside down. It will take at least 8 minutes, usually 10 minutes. Finished meringue should look glossy and fluffy (Like marshmallow fluff).
- Now fold in the dry ingredients! I put all of the dry mixture right into the meringue. Start folding at your 12 o’ clock and fold once. Then turn your bowl a quarter. Repeat this process with each fold. Your arm will get a good work out, but do not quit until your batter runs like a ribbon off of your spatula. To test this make sure to have lots of batter on your spatula and hold your spatula to the side and it should run like a ribbon. If not, keep folding.
- Folding is where you should add in your gel food colors (only use gel food colors). Since this batter was tie-dyed I waited to add food coloring until I piped. However, dying of the batter should begin when you fold.
- Put a bit of the batter into a ready piping bag with 3/4″ tip. Then add in three drops of food color (up to two different colors) Then add in more batter. Add in more drops of food color. Repeat the process until the piping bag is full (Be careful not to over fill your piping bag!) Pipe 1.5″ circles onto the parchment paper.
- Bang out your pans! To do this pick up your pan and simply bang it out strongly and firmly. This is key as it lets out the air bubbles in your macarons. Let the batter rest for 15-30 minutes. Feet will begin at this stage.
- Set the oven to 300 degrees Fahrenheit. Once the shells are in the oven, set the timer for 15 minutes.
- Now is the time to make that yummy filling! See below.
- Remove the baking sheets from the oven. DO NOT REMOVE THE SHELLS FROM THE TRAYS RIGHT AWAY! RESIST THE TEMPTATION!! We like to gently pull the mats/paper off of the tray to let them cool down completely.
- Now the best part… Find their soul mates!! Give that macaron shell its perfect half!
- Fill the macarons with your filling and share amongst friends! ENJOY! 🙂
Strawberry Lemonade Filling
Retrieved from: http://www.confessionsofaconfectionista.com/2015/03/strawberry-lemonade-macarons.html
1/4 cup (4 tablespoons) unsalted butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoon vanilla extract
2-3 tablespoons ground freeze-dried strawberries
1 tablespoon lemon juice
In an electric mixer, mix butter until creamy. Then add in your sugar. I added in two tbsp of coconut milk (you can use any liquid) to loosen it up a bit. Then add in your extract, strawberries, and lemon juice. Refrigerate and fill when ready.
Peace, love, and baking,