Step-by-Step Guide to Prepare Gordon Ramsay My Original Strawberry Macarons

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, my original strawberry macarons. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This is my first time making french macarons and they turned out okay! These are yummy strawberry macarons with a strawberry extract buttercream. These strawberry macarons are infused with strawberry flavor in every layer (no artificial flavoring)! So good, you wouldn't want to share these adorable little heart-shaped treats!

My Original Strawberry Macarons is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. My Original Strawberry Macarons is something which I’ve loved my whole life. They are nice and they look fantastic.

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 cook it.

The ingredients needed to make My Original Strawberry Macarons:

1. Get 40 grams Large egg white
2. Make ready 30 grams Granulated sugar
3. Make ready 40 grams Almond Powder
4. Get 60 grams Powdered sugar
5. Make ready 1 grams Freeze dried strawberries
6. Take 1 dash Red food colouring
7. Get 1 dash Water

She had so much fun that next weekend she asked. The Silpat mats act as a template while keeping the bottoms of macarons from getting too brown. As I've worked on perfecting the French macaron, I've discovered that reducing the sweetness of my fillings better compliments the macaron shells. My original strawberry macaron recipe calls for reduced-sugar strawberry preserves but after experimenting.

Instructions to make My Original Strawberry Macarons:

1. Powder the freeze dried strawberries (If you use some as topping, use more) Dissolve the food colouring in a bit of water.
2. 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.
3. 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.
4. Sift the dry ingredients through a sieve again and gently mix with the meringue from Step 3.
5. 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).
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. I usedas a reference to make the buttercream. Or, you can use whatever cream you like. - - https://cookpad.com/us/recipes/153868-delicious-buttercream
13. Put the buttercream in a piping bag, and fill the macarons. Assemble the macarons like sandwiches and decorate with powdered strawberries if you like.
14. This time, I used freeze dried strawberries.
15. 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.
16. While folding the batter in Step 5, I have failed countless times. Be sure to pat it down very gently.
17. 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.
18. 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.

As I've worked on perfecting the French macaron, I've discovered that reducing the sweetness of my fillings better compliments the macaron shells. My original strawberry macaron recipe calls for reduced-sugar strawberry preserves but after experimenting. Fill the macarons with a little jam and close like a sandwich. They are usually filled at the last moment, because macarons filled with jam tend to soften rapidly. Macaron Foodcart on Strawberries n Cream Chiffon Cake (Phay Shing).

So that is going to wrap it up with this special food my original strawberry macarons recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!