If you’ve had a macaron, you’ll know exactly why you should be making macarons.
If you haven’t had a macaron… well, it’s like the most delicately light, sweet ‘biscuit-y type’ piece of heaven in existence.
They are so delicate that they make me feel delicate… and a bit more glam than I actually am. In real life I am zero percent glam. With a macaron I’m like 20% glam. That’s quite a jump and it feels good.
Macarons can be flavoured and filled with anything from simple buttercream to the more indulgent patisserie cremes and ganache, meaning they can be as rustic or as delectable as you like.
I’ve filled mine with a cheesecake filling to make strawberry cheesecake macarons.
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My strawberry cheesecake macarons recipe is made from adapting and combining both a recipe from the Laduree Sucres book and one from The Secret of Macarons.
Both are stunning books and well worth getting if you find you quite like a macaron.
This strawberry cheesecake macaron recipe doesn’t involve heating sugar in any way so it’s super easy but you still achieve beautifully smooth shells.
As a general rule, feet make me gag.
Macaron feet however, are the most perfect feet imaginable and you actually want these feet.
Strawberry cheesecake macarons consist of plain macaron shells with a strawberry cheesecake filling.
This means that you can use the shell recipe and add whatever fillings you desire!
Ground almonds look small but they’re not. They’re actually really granular and you want them as fine as possible.
Use a food processor (I use my nutribullet) to blitz them and make them super fine.
Sift, sift, sift. Even after a good Nutribullet blitz, there are some pesky larger pieces that remain.
Discard these traitors. You don’t need that kind of betrayal in your life.
The paste formed when you mix your meringue into your almond/ icing sugar mix is called macronage.
It’s important and deserves some time to be spent on it.
The process is to fold the almond mix and meringue together.
Do this by scraping around the sides of the bowl and into the middle and every few turns, cut through the middle of the batter with your spatula.
Macronage should flow slowly, like ‘lava’, but it should not run.
Use a plain nozzle to pipe your macarons. Having a template will help hugely.
There are macaron mats that exist with guides that you pipe directly onto and then bake.
I will be investing in one of these because the alternative is drawing around a circle cutter aaaaand all together now… ain’t nobody got time fo’ dat!
When piping, hold your nozzle close to the surface and squeeze so the macaronage spreads out to the right size. Stop squeezing completely before you lift the nozzle away.
Tap the tray on the work surface to get rid of any air bubbles.
One of the most important parts of making macarons is letting them dry before they are baked.
The piped macaron shells just need to be left until the shells aren’t tacky any more.
This will vary depending on climate.
I have had days where I’ve had to leave my shells out for an hour because it’s been so damp, and days where 25 minutes is fine.
I know some people only leave them for 15 minutes so I’m afraid it will take a bit of trial and error but it is well worth it.
Don’t forget to use #yesdarling on Instagram to show me your bakes!