Tagada strawberry macaroon
In a smooth and crunchy shell, this macaroon is garnished with a strawberry cream
IngredientsRecipe for 25 macarons
For the strawberries jam
For the macaroons
Red food coloring
Preparation time: 40 min
- Tagada strawberry cream preparationThe day before, heat the cream with strawberries tagada candy until they are melted. Rehydrate the gelatin in cold water and stir the cream. Let cool overnight in the refrigerator and whip with a mixer to obtain a smooth cream.
- Macaroon shells preparationIn the bowl of a kitchen aid mixer begin whipping the egg whites with a pinch of salt. Whip them until they get fluffy and start detaching from the sides of the bowl. At this stage add in the sugar and continue whipping for a few minutes until it thickens and gets shiny.Combine the egg whites with the remaining dry ingredients by folding it with a spatula. Mix a little bit more rapidly in the end until you get a smooth, almost toothpaste like, texture. Fill a pastry bag lined with a small plain tip with this mixture. Pipe the mix into little discs on a baking sheet lined with parchment paper. Dry for 5 to 10 minutes and then bake for 12 to 15 minutes.
- To serveCool macaroons shells and garnish with strawberry cream.
We recommend that you keep your macarons in the freezer in an air-tight container so that they retain their crunchy texture.