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Strawberry Macaroons Recipe
 
 
Strawberry Macaroons
Vincent Poussard, Quai des Saveurs – Bordeaux
Vincent Poussard, Quai des Saveurs – Bordeaux
Flavors of Lot-et-Garonne
Total time: 30 to 60 minutes

Preparation: 20 minutes
Cooking time: 30 minutes
 

 
Difficulty: Average
Ingredients
For 4 servings

- 200 g (7 oz.) strawberries
- 250 ml (1 cup) sweetened whipped cream

Macaroon batter
- 125 g (4 oz.) almond powder
- 125 g (4 oz.) icing sugar
- 45 g (1 1/2 oz.) egg white

Syrup
- 125 g (4 oz.) sugar
- 35 g (7 tsp.) water

Strawberry confiote
- 300 g (10 oz.) strawberries
- 100 g (3 1/2 oz.) demerara sugar


Method

Macaroon batter

  1. Beat the egg whites.
  2. Beat the sugar syrup, cooked to 117° C, into the egg whites to make an Italian meringue.
  3. Combine well.
  4. Place small rounds on a baking sheet and bake in a 150° C (300° F) oven for 20 minutes.

Strawberry confiote

  1. Place 300 g (10 oz.) strawberries in a saucepan with the demerara sugar and cook slowly over low heat.

Presentation

  1. Assemble the macaroons by alternating the whipped cream and remaining strawberries.
  2. Pour the confiote in a small ramekin on the side.
 
More recipe ideas
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Collaboration and photo : AAPrA – Association Aquitaine de Promotion Agroalimentaire
and the AIFLG – Association Interprofessionnelle de la Fraise du Lot-et-Garonne
 

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