Strawberry Macarons

In the culmination of my self proclaimed Macaron Month, I finally achieved a (almost) fully successful Macaron endeavor!  Hooray for me!  I only had about 15-20% crackage on this go around, which is far better than the 50% crackage rate of my previous attempts.  I followed some helpful tips from my fellow food blogger and KKG Kirsten, tried out a new flavor, and all and all had a successful baking afternoon.  Huzzah.

Ingredients:
115 grams blanched almond flour
230 grams powdered sugar
144 grams egg whites
72 grams sugar
2 tsp Strawberry Flavoring
1/2 tsp salt
a smidgen of pink gel coloring

Following the same process for the most part as the First Round of Macarons this month, I worked on my meringue, and then folded in my measure almond flour and powder sugar.

 

 

 

Ah.  Lovely.  I think some of the cracking issue may have been a mixing issue.  As in I was undermixing before.  So I made sure I got everything well incorporated.

 

 

Very focused pregnant baker. Haha. More after the jump.

 

 

Okay, so after all the piping was done, I smacked my cookie trays on the counter a few times, hard, and then at Kirsten's suggestion let them hang out for about 20 minutes on the counter.  The theory behind this is that a shell like coating will form on the top that will prevent the cookies from cracking.  I think it worked.

 

 

Booyah.  Top sheet.  No Crack victims

 

 

Bottom sheet.....a few crack victims, but FAR less than before.  I think it may still be a heat issue, and perhaps I need to dial down the temp to 285 or so (I baked this batch at 290 for 19 minutes).

 

I decided to go with a strawberry buttercream frosting, just using strawberry jam.  Very easy.  Pretty tasty.  Although I think maybe just a classic vanilla buttercream would have made a nice "Strawberries and cream" situation.  Next time.

 

Strawberry Buttercream:

 

1/2 cup butter, softened

1/4 cup strawberry jam

3 cups powdered sugar

1-2 tablespoons milk

tiny bit of pink food coloring.

 



 

 Then its sandwiching time again! Woohoo!

 

 

Lovely.

 

 

 

 

 Obviously I'm very proud of these.  Haha. And they are very rich and tasty. 

 Victory.