Strawberry Macarons with Strawberry Cheesecake filling скачать в хорошем качестве

Strawberry Macarons with Strawberry Cheesecake filling

Hello friends! Let's make Strawberry Macarons today with a Strawberry Cheesecake filling! These Strawberry Macarons are drizzled with white chocolate and graham cracker crumbs, and the shells are bicolor, pink and white, which makes them super pretty! Full recipe: https://www.piesandtacos.com/strawber... Macaron Shells 4 grams egg white powder (optional, read notes) 100 grams granulated sugar 100 grams egg whites 105 grams almond flour 105 grams powdered sugar Food coloring optional I used fuchsia Strawberry Cream Cheese Frosting 73 grams cream cheese softened 36 grams unsalted butter softened 170 grams powdered sugar 14 grams freeze dried strawberries or freeze dried strawberry powder 1/2 teaspoon vanilla extract To decorate 56 grams white chocolate, chopped 1/4 cup graham cracker crumbs Notes: Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter. Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. Food coloring: Make sure to use gel food coloring, not liquid. For the fuchsia here I used AmeriColor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is. Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch. Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.