Strawberry macarons
By: Holly Jade
Published: Thursday, March 30, 2017 - 6:51am

Ingredients




Ingredients for the macarons
-100g of almond flour
-200g of icing sugar
-2 cans of chickpea brine (about 250g)
-40g of fine caster sugar
-Gel food colouring (optional)
Ingredients for the filling
-250g fresh strawberries
-50g of dairy-free butter/margarine (I use Tomor)
-200g icing sugar
-1/2 teaspoon of strawberry flavouring

Preparation

1 Line a baking tray with grease proof paper. 2 In a food processor or blender, add in the almond flour & icing sugar and whizz up for 2 minutes to remove any lumps. Set aside. 3 Place the chick pea brine into a saucepan over a low heat and allow to reduce down. You want about 110g of condensed chickpea brine. 4 This will take around 10-15 minutes. 5 Add the thickened brine into a large bowl and whizz up with a hand mixer until stiff peaks form. 6 After 10 minutes of mixing, add in the caster sugar and mix for a minute until its combined. It will look shiny and silky. 7 Add in the food gel and combine. (optional) 8 Do NOT use liquid colouring, it does not work and will make the macarons drop. 9 Using a spatula add in some of the almond & icing sugar mixtures a little at a time, folding in. 10 Take your time with this step. 11 Place the mixture into a piping bag fitted with a round tip nozzle and pipe round macaron shapes, leaving room for spreading. 12 Tap the tray onto the worktop to remove any air bubbles. 13 Place the tray aside to stand at room temperature for around 2 hours. 14 Do NOT skip this step!!! 15 After 2 hours, heat your oven to 150 degrees c. 16 Place the macarons into the oven and allow to bake for 14-15 minutes. 17 Once baked, remove the macarons from the oven and sit at room temperature for 10-15 minutes until cool, then remove them from the baking paper. 18 To make the filling 19 Place the strawberries into a saucepan on the hob, and gently heat until the strawberries become soft, then using a potato masher or fork, mash the strawberries to make it softer. 20 Heat gently until it reduces down to about half the amount of the original mixture. 21 Allow to cool fully. 22 Place the butter, icing sugar, strawberry mixture and strawberry flavouring into a large bowl and using a hand mixer, whizz up until thick and creamy. 23 Pop the mixture into a piping bag fitted with a star tip (you can use round tip) nozzle. 24 Pipe the frosting onto one-half of a macaron and top off with another macaron to make a sandwich. You could even roll the sides of the macaron in desiccated coconut! yum 25 To store place all of the macarons into a sealed container and enjoy.

About

The macaron has a crispy shell with a soft & chewy centre...paired with homemade fresh strawberry filling, they are dreamy! Perfect for a tea party, sweet treat or for Easter :)
100% vegan and gluten-free.