Pink Strawberry Macarons



Ingredients

3 egg whites

100 g almonds

200 g sugar

45 g powdered sugar

1/2 tsp salt

vanillin

pink food coloring

For the filling:

50 g 33% cream

70 g white chocolate

70 g strawberries

For the filling: heat the cream, melt the chocolate in it, and add the strawberries. Cool, cover with plastic wrap, and refrigerate overnight. Combine the powdered sugar with the almond flour and place in a preheated oven (140°C) to dry. Then sift through a fine sieve.

Whip the egg whites until stiff peaks form, then slowly add the powdered sugar and beat again. Using a spatula, carefully fold the egg whites into the sugar-almond mixture and mix. Add sugar, vanilla, and food coloring. Mix.

On a baking sheet lined with parchment paper, pipe circles no larger than 3 cm in diameter using a pastry bag fitted with an 8 mm flat round tip.

Place the baking sheet in an oven preheated to 50°C (122°F) and bake the macarons for about 30 minutes until a thick film forms on the surface. Then preheat the oven to 140°C (272°F) and bake for 12 minutes, rotating the baking sheet to 180°C (350°F) after 6 minutes.

Remove from the oven, cool, and layer with cream.

Enjoy!