Strawberry Macarons
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Yield
macaronsUnit of Measurement
- Macaron Shells
- 500 g PreGel Five Star Chef Pastry Select™ Macaron Mix - 33124
- 100 g warm water - 50°C/122°F
- as needed powdered food color, water soluble
- Vanilla Buttercream
- 140 g water, warm
- 220 g granulated sugar
- 55 g PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904
- 380 g butter, soft
- 50 g PreGel Five Star Chef Pannacrema Vanilla - 76776
- as needed PreGel Strawberry Extra Arabeschi - 72716
Method of Preparation
Macaron Shells
- In the bowl of an electric mixer, combine PreGel Five Star Chef Macaron Mix with food color, and mix with a paddle on low speed until incorporated.
- Add warm water, and beat on medium-high speed for 4 minutes.
- Pipe macaron batter onto a flat sheet pan lined with a Silpat.
- Allow to rest at room temperature for at least 1 hour.
- Bake at 130°C/266°F for 18 minutes, in a vented oven, with fan speed on low to medium.
Vanilla Buttercream
- Combine warm water and sugar mixing until sugar is dissolved slightly.
- Add PreGel Five Star Chef Albumissimo and mix until combined.
- Whip this mixture in a stand mixer until you achieve a stiff meringue.
- Slowly add the butter into the meringue.
- Once buttercream is formed, add PreGel Five Star Chef Pannacrema Compound Vanilla and mix until smooth.
- Place the buttercream in a piping bag fitted with a straight tip and pipe the buttercream around the edge of a macaron shell, leaving space in the center.
- Pipe some PreGel Strawberry Topping in the center and place another macaron shell on top to create a sandwich.