If you know me, you know I love everything about French Macarons. I found this recipe while I was looking for a new one to try, and having fresh strawberries in the fridge, I decided to make these sweet light desserts.
These cookies are two large Macaron shells with homemade sweetened whipped cream and fresh strawberries. The size cookies I made this recipe will make 5 large cookied (10 shells)
Ingredients for macaron shells
3 egg whites
1/4 Cup sugar
1 3/4 Cup powdered sugar
1 Cup almond flour
2 drops gel food coloring
Set oven at 275 degrees bake for 15 minutes.
This is the link to my lemon Macarons. This is my step by step directions to the regular size ones. Create the batter the same way. After you pipe the batter onto the parchment paper in extra big circles tap the trays on the counter and let them side for at least an hour.
After baked for 15 minutes let cool completely before filling with cream
Ingredients for sweetened cream
3 cups heavy or whipping cream
5 Tbs. granulated sugar
1-1/2 tsp. vanilla extract
Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.
Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form.
After Macaron shells are completely cooled pipe whipped cream onto one shell and toss off any fruit of your choice and place another macaron shell on top.
(Adapted from finecooking.com and tasty recipes)