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Strawberry Lemonade Macarons

23 Jun

I decided to start from scratch with my macaron recipe after many (MANY) attempts. I wanted a shell that was a little thicker and could possibly withstand a higher temperature of baking. See my previous post for more details. Spoiler alert: it can’t. However, it performs great under the baking conditions Charis at Floral Frosting created! If you haven’t already watched it, she created this awesome video that illustrates the macaron making process and the crucial step, the macaronagge.

These are a great summer flavor, especially after chilling in the refrigerator overnight! I love the combination of lemon and strawberry, and the bright color is perfect for this sunny time of year.

If you have any issues with the recipe, don’t be afraid to comment below, or check out my previous post on troubleshooting .

P.S. Check out the aquafaba Facebook group for more great recipes!

Strawberry Lemonade Macarons

Strawberry Lemonade Macarons

Strawberry Lemonade Macarons

Ingredients:
Macaron Shells:
• 100 ml of reduced aquafaba
• 1/4 teaspoon apple cider vinegar
• 100g granulated sugar
• 140g almond meal
• 130g confectioners sugar
rose gel icing color
Lemon and strawberry filling:
• 2 tbsp vegan butter, like Earth Balance
• 2-3 cups confectioners sugar
• 1 tbsp soymilk
• zest of 1 small lemon
• strawberry preserves

Directions:
1. Reduce 200 ml of aquafaba in a small pan over medium heat until you have 100ml. (Make sure you’re using liquid measuring cups!) Refrigerate overnight.
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2. With a clean bowl and beaters, begin whipping aquafaba until soft peaks form. Add the apple cider vinegar and continue whipping until the mixture can no longer move when you tilt the bowl.
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3. Slowly add granulated sugar to your soft peak aquafaba, 1 tablespoon at a time and beat for at least 30 seconds after each addition. When all of the sugar is incorporated, your meringue should be stiff and glossy and hold peaks when you remove the beaters. Add a few drops of gel food color and beat into your meringue.

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4. If you have a rougher texture of almond meal, sift it together with the confectioners sugar and grind up any large bits that won’t fit through you sieve in a spice grinder or food processor. If it’s fine enough to pass through a sieve, just sift the two together.
5. Pass half of the almond/confectioners sugar mixture through the sieve into the meringue. Use a flexible spatula to fold the mixture into the meringue. When there are no more large dry clumps, sift in the rest of the almond/confectioners sugar into the meringue and fold it to incorporate.
6. Once all of the almond meal is mixed and there are no large streaks of meringue or dry clumps, begin macaronnage. Push the batter against the side of the bowl to deflate and scoop from underneath. Check every few strokes by letting a piece of batter fall off the spatula onto the remaining batter. If it melds back into the batter within 20 seconds, stop there. If it still holds its shape, give it a few more strokes. I usually undermix just a bit because the batter will warm up a bit during piping.
7. Pour batter into a piping bag fitted with a round tip, with a clip above the tip. When you are ready to pipe, remove the clip and twist the open end of the piping bag shut.
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8. Pipe batter onto parchment lined baking sheets from a 90° angle. Squeeze from the back of the piping bag and let the batter spread into a circle beneath the tip while holding it straight up and down. Repeat until you run out of batter (depending on how large you pipe it, this could require two trays.)

9. Tap the trays 2-3 times on the counter to loosen any bubbles and smooth out any peaks. Let dry for three hours, preferably with a fan blowing on the tops if you are in a humid region.

The tops should be nice and dull after an hour or so, but the feet will be more even if you wait longer to bake them. You should be able to touch the top without any tackiness before baking.
10. Preheat oven to just under 225° F. When oven is preheated, place pan on TOP rack of the oven for 20 minutes. Turn oven off after 20 minutes and leave pan in the closed oven for another 15 minutes. Remove from oven and let the pan come to room temperature before removing any shells.
11. While shells are baking, beat butter in a bowl until fluffy. Add the sugar, lemon rind, and soymilk and beat until fluffy and smooth. Put in a piping bag until shells are finished.
12. When the macaron shells are completely cooled, gently peel them off the parchment paper. Pipe a ring of lemon filling around the outer edge of the shell and fill the middle with strawberry preserves. Top with another similar sized shell.
Strawberry Lemonade Macarons
13. Refrigerate overnight for the best texture. If you have to eat one immediately, I won’t tell 😉
Strawberry Lemonade Macarons

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8 Responses to “Strawberry Lemonade Macarons”

  1. Dawn | KitchenTravels June 28, 2015 at 1:04 pm #

    Yum! I haven’t made any AF macs for weeks, and all the delicious-looking photos I’m finding via the Facebook meringue page are killing me! I know Charis’s recipe is baked starting with a cold oven, and her macs are lovely, but I have neither the time nor patience to do that. 😉 I’ve always had better luck starting from a pre-heated oven, like you do.

  2. Frida March 19, 2016 at 2:19 pm #

    Hi! Is 130 g powdered sugar correct and not a typo? Your other recipes call for 65 g so that’s why I was wondering.

    • avocadosandales March 22, 2016 at 3:07 pm #

      Yep, 130g is correct! This recipe used a higher ratio of almond flour and powdered sugar than my previous recipes.

  3. Barbara June 21, 2016 at 6:08 pm #

    What is the reason for using apple cider vinegar in the recipe? Can you taste it after cooking?

    • avocadosandales June 21, 2016 at 6:17 pm #

      It helps stabilize the aquafaba foam before adding sugar, but it does not leave an aftertaste.

Trackbacks/Pingbacks

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