110 g almond powder
225 g icing sugar120 g egg white
50 g sugar
Red food coloring
250 ml 35% cream
70 g strawberry candies
1 gelatin leaf
A simple childhood memory!!!
30 minutes
2 people
Preheat oven to 295°F.
Preparing the filling the night before
Bring cream to a bowl and stir in candy mixing until completely incorporated.
Soak gelatin leaves in ice cold water for 3 minutes then strain and add to hot liquid. Let cool and the next day whip until a whipped cream texture is acquired.
Preparing the macaroons
Begin by combining dry ingredients in a food processor. Blend for thirty seconds then sift through a fine sieve.
In the bowl of a kitchen aid mixer begin whipping the egg whites with a pinch of salt. Begin adding the sugar and the food coloring. Continue whipping until thickened.
Combine meringue with remaining dry ingredients and mix until smooth almost toothpaste like. Fill pastry bag lined with a small plain tip.
Pipe mix into little discs on a pastry tray lined with baking paper. Bake for 12 minutes.
Allow macaroons to cool and fill with tagada cream.
Bon Appétit!