Hello everybody, welcome to my recipe page.it is Earl Gordon. Today, we’re going to make a special dish, my original strawberry macarons. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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This usually means that at any particular time on your cooking cycles there’s quite probably someone somewhere that is better and/or worse at cooking more compared to you. Take advantage of this because even the most effective have bad days in terms of cooking. There are many men and women who cook for several factors. Some cook in order to eat and live while others cook since they actually enjoy the whole process of cooking. Some cook through the times of emotional upheaval and many others cookout of utter boredom. Whatever your reason behind cooking or learning to cook you should always begin with the basics.
The good thing is that when you’ve learned the fundamentals of cooking it’s unlikely you will ever have to relearn them. This means that you could always buildup and expand your own cooking skills. Since you learn new recipes and increase your culinary abilities and talents you will see that preparing your own meals from scratch is a whole lot more rewarding than preparing prepackaged meals that are purchased from the shelves of your local supermarkets.
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My Original Strawberry Macarons is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. My Original Strawberry Macarons is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have my original strawberry macarons using 7 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make My Original Strawberry Macarons:
- Make ready 40 grams Large egg white
- Make ready 30 grams Granulated sugar
- Prepare 40 grams Almond Powder
- Make ready 60 grams Powdered sugar
- Get 1 grams Freeze dried strawberries
- Take 1 dash Red food colouring
- Make ready 1 dash Water
Instructions to make My Original Strawberry Macarons:
- Powder the freeze dried strawberries (If you use some as topping, use more) Dissolve the food colouring in a bit of water.
- You should get about 40 - 41 g of egg white out of one large egg. Mix 1 g strawberry powder from Step 1 with the almond powder and powdered sugar. Sift the mixture with a sieve.
- Beat the egg white into the sugar little by little (it takes about 6-7 minutes to become like an Italian meringue). Add a small amount of food colourin.
- Sift the dry ingredients through a sieve again and gently mix with the meringue from Step 3.
- With a spatula, gently dig the batter up from the bottom and fold it on top of the rest of the batter in the centre of the bowl and pat it down gently (this is called macaronage).
- You know it's done when you can use the spatula to scoop some batter and it falls back into the bowl in fat ribbons. Be careful not to mix it too much. It should be like thoroughly pressing it into a firm consistency.
- Put the batter into a piping bag and pipe out 3 cm circles onto a baking sheet while leaving adequate space in between. My batter doesn't really seep out at this point.
- This batter dries out quickly, so just leave the macarons as they are for 20-30 minutes until the exterior surface dries. Preheat the oven to 390°F/200°C.
- First, bake the macarons for about 3 minutes at 390°F/200°C until they look like the picture. They should grow a small "foot" at the base. Open the door of the oven for a moment to decrease the temperature.
- Turn down the oven temperature to 285°F/140°C and bake the macarons for another 10-15 minutes. If they seem like they're going to burn, open the oven door a bit to decrease the temperature. You can also cover with aluminum foil.
- Paint the surface of the macarons with egg white (not listed), and use a tea strainer to dust with strawberry powder, if you like Any finely crushed ingredient is OK.
- I usedas a reference to make the buttercream. Or, you can use whatever cream you like. - - https://cookpad.com/us/recipes/153868-delicious-buttercream
- Put the buttercream in a piping bag, and fill the macarons. Assemble the macarons like sandwiches and decorate with powdered strawberries if you like.
- This time, I used freeze dried strawberries.
- This is the powdered sugar used. It has corn starch in it, but I've never had it fail, so it's alright to use.
- While folding the batter in Step 5, I have failed countless times. Be sure to pat it down very gently.
- In regards to the drying time in Step 8, the time you will need will depend on the day, but the longer you wait, the prettier they look. If you touch them and the batter doesn't stick to your fingers, they're ready to be baked.
- Because the baking time varies by oven, after you've turned the temperature down to 285°F/140°C, open the oven door frequently to make sure that they don't burn.
So that is going to wrap this up with this exceptional food my original strawberry macarons recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!!
