Strawberry Mousse filled Macarons
I will admit, I was not ready for this. Pandemic food show bingeing had Michael ready to make macarons. I was not so sure. I’d seen how skeptical Zumbo was when someone tried to make them. Michael, though, was determined. So we set forth to make macarons.
I would love to give credit to the recipe we referenced, but I cannot find it. Suffice to say, I did not just come up with this on my own!
Time: 1 hour 10 Minutes
Yield: 6 people
1 ¾ cups powdered sugar
1 cup of almond flour
1 tsp salt
3 egg whites (at room temperature)
¼ cup granulated sugar
½ tsp vanilla
2 drops of pink gel food coloring (okay…we didn’t have that so we used red, they came out a little pinkish/salmon)
- In a food processor combine the powdered sugar, almond flour and ½ tsp of the salt on low speed. You want this to be extra fine.
- Sift the mixture through a fine sieve into a large bowl.
- In your stand mixer, beat the eggs whites and the remaining salt until soft peaks form.
- Gradually add the granulated sugar, mixing until it is incorporated.
- Turn the speed up to medium high and beat until stiff peaks form
- Add the vanilla
- Beat until incorporated.
- Add the food coloring and mix just until it is combined.
- Take the bowl off the mixer.
- Add 1/3 of the sifted flour mixture at a time carefully folding this in.
- Continue to carefully fold until the you can make a figure 8 in the batter by dripping the mixture from the spatula, without it breaking.
- Put the mixture in a piping bag with a round tip.
- We have a silpat cover with circles for macarons, but if you don’t, use parchment on your sheet pan. You can use a small dollop of the mixture in each corner under the paper to hold it down.
- Pipe out 1 ½ inch circles (from straight above). Space them an inch apart.
- When the sheet is piped, tap the baking sheet on a flat surface 5 times. This releases any air bubbles in the mixture.
- Now let them sit for a half hour to an hour. They should feel dry to the touch.
- Preheat the oven to 300 degrees Fahrenheit
- Bake the macarons for 17 minutes. The feet (that little part at the base) will be well-risen and the macarons will not stick to the paper.
- Transfer to a wire rack to cool
Strawberry mousse filling
½ lb of strawberries
1/3 cup of granulated sugar
2 cups of whipping crème
- Remove the stems and slice the strawberries roughly
- Put the sugar and the strawberries in a food processor to puree.
- Whip the cream in your stand mixer until it forms stiff peaks
- Fold in the strawberry puree
- Put in a piping bag with a round tip
Assembling the Macarons
- Turn one macaron cookie on its head
- Pipe a dollop of the mousse
- Finish with the other half of the macaron
- Et Voila!
Watch our quick video for the highlights.
LaZarre 2017 Central Coast Pinot Noir
This Pinot Noir is made from Edna Valley Fruit from the Jespersen Ranch Vineyard. This vineyard sits just a few miles from the ocean, south of San Luis Obispo. This vineyard gives the Pinot long hang times developing concentrated flavors.
This is 100% Pinot Noir with 15% stem inclusion in the crush. Adam says this stem inclusion gives a slightly gamey note to the wine that will become more complex as it ages.
It does 16 months in oak (40% new), and they made just 273 cases.
We paired these with a LaZarre 2017 Central Coast Pinot Noir. I was skeptical. I thought the cookies might be too light in flavor with the wine or too sweet. Nope, I really enjoyed this. The wine made the strawberry pop!
Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.