Strawberry Macarons

These macarons are a little more tricky to make but well worth it.

Difficulty

Medium

Time

75 min

Author

Kenwood

This recipe is prepared with:

 

 

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty. 

Products

Cooking Chef Stand Mixer KCL96.004DG

Cooking Chef Stand Mixer KCL96.004DG

Attachments

Food Processor Attachment KAH65.000PL

Food Processor Attachment KAH65.000PL

Stainless Steel K-Beater XL KAT70.000SS

Stainless Steel Chef XL Whisk KAT71.000SS

Creaming Beater Chef XL Size AT502

Creaming Beater Chef XL Size AT502

Ingredients

Servings

8

Makes

1 batch

For the macaron shells

  • 125 g ground almonds

  • 15 g freeze dried strawberry powder

  • 90 g icing sugar

  • 105 g egg whites

  • 140 g caster sugar

For the filling

  • 200 g strawberry jam

  • 1 tsp cornflour

Utensils

Kitchen bowl medium, Baking tray large, Piping bag, Round piping nozzle, KCL96.004DG, KCL95.004SI, Multipro Food Processor Attachment, Whisk Tool, Creaming Beater, K-Beater, Stainless Steel K-Beater, Stainless Steel Whisk Tool, Chef XL Creaming Beater AT502 Grey

Instructions

Getting started

Line a baking tray with parchment paper.

Lift the Cooking Chef head and fit heat guard.

Fit the Whisk Tool to the machine.

Stage 1

Attach the Food Processor attachment to the machine.

Add almonds, strawberry powder and icing sugar into the Food Processor.

Blend until the mixture is combined and has formed a powder.

Sift the powder mixture into a medium bowl.

Stage 2

Add egg whites and caster sugar to the Mixer bowl.

Whisk at 50°C on speed 2 for about 6 minutes.

Turn off the heat and mix on speed 6 until firm peaks form.

Remove the Whisk Tool and fit the K-Beater.

Sift half of the almond mixture into the Mixer bowl.

Mix on speed 1 until the mixture is combined.

Sift the rest of the almond mixture.

Mix on speed 1 until the mixture is combined.

Spoon the mixture into a piping bag.

Pipe circles of about 4 cm onto the baking tray leaving space between them.

Tap the tray a few times on the surface.

Leave to rest uncovered for 30 minutes.

Preheat the oven to 180°C.

Bake for 10 minutes at 180°C.

Let cool.

Stage 3

Retrieve, clean the Mixer bowl and fit the Creaming Beater.

Add jam and cornflour into the Mixer bowl.

Mix at 100°C on speed Min for about 4 minutes.

Let cool.

Spoon the jam into a piping bag and snip off the end.

Pipe a bit of jam on half of the macaron shells.

Sandwich with the other half of the shells.

 

Serve

You can also prepare this recipe* with:

Products

Cooking Chef XL KCL95.004SI