Tagada strawberry macaroon

In a smooth and crunchy shell, this macaroon is garnished with a strawberry cream


Recipe for 25 macarons

For the strawberries jam

250 Ml
Cream 35%
35 Gr
Tagada strawberries
1 Leaf(ves)

For the macaroons

110 Gr
Almond powder
225 Gr
Icing sugar
120 Gr
Egg white
50 Gr
3 Drop(s)
Red food coloring
Tagada strawberry macaroon

Preparation time: 40 min

  • Tagada strawberry cream preparation
    The 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 preparation
    In 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 serve
    Cool 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.

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