Neekta's Tasty Strawberry Macarons

Neekta's Tasty Strawberry Macarons

Hey there, fellow treat enthusiasts! It's Neekta here, back with another delectable recipe from my kitchen to yours. Today, I'm super excited to share my gluten-free and dairy-free Strawberry Macarons recipe with you all. These little bites of joy are not only delicious but also perfect for those with food sensitivities like me.

But before we dive into the sweet stuff, let me walk you through the ingredients you'll need:

Ingredients:

• 140 grams of almond flour

• 130 grams powdered sugar

• 100 grams of dehydrated egg whites (about 3 egg whites)

• 90 grams golden cane sugar

• ¼ tsp cream of tartar

• 1/2 tsp vanilla extract

• ½ a packet of natural food coloring

Now, let's get started!

Instructions:

1. Prepare the Dehydrated Egg Whites: The day before making the macarons, measure out 100 grams of egg whites, cover them with aluminum foil, and poke holes with a fork. Let them chill in the fridge overnight to dehydrate slightly.

2. Make the Strawberry Jam Filling: Also the day before, whip up a batch of my scrumptious Strawberry Jam Filling using the recipe on my blog. Pop it in the fridge overnight to chill.

3. Prep the Dry Ingredients: In a medium bowl, sift together the almond flour and powdered sugar. Mix them with a spatula, then pulse in a food processor until finely ground (but not pasty). Repeat the sifting and pulsing process for a soft, clump-free mixture, in this order: Sift, blend, sift, blend, sift.

4. Prepare the Meringue: Clean your stand mixer bowl and whisk attachment with apple cider vinegar to remove any fat residue. Pour in the dehydrated egg whites, add cream of tartar and vanilla extract, and whip on high until frothy. Slowly drizzle in the cane sugar until glossy, fluffy, STIFF peaks form.

5. Combine Dry and Wet Ingredients: Gently fold a third of the almond flour mixture into the meringue, then repeat until fully combined. Add natural food coloring to achieve your desired shade of pink and continue folding until you can form a figure 8 with the batter.

6. Pipe the Macarons: Pipe the macarons onto two silicone-lined cookie sheets, then gently slam the sheets on the counter from all directions to release any air bubbles. Let the macarons sit until a skin forms (timing varies based on humidity - it's usually humid in summer, and dryer in the winters), (using the air vent helps).

7. Bake: Once the macarons have formed a skin, preheat your oven to 300°F (150°C) and bake them for 5 minutes on one side, then flip and bake for 7 minutes on the other side to ensure even rising.

8. Prepare the Coconut Frosting: While the macarons cool, whip up a batch of my dairy-free Coconut Frosting using the recipe on my blog.

9. Assemble the Macarons: Spread a thin layer of frosting on the surfaces of all the macaron shells to prevent the strawberry jam from making them soggy. Then, pipe a coconut frosting border on half of the macaron shells, fill them with strawberry jam, and sandwich them together with the remaining shells.

10. Enjoy: It's time to indulge! Grab a plateful of these divine Strawberry Macarons and treat yourself to a burst of flavor.

And there you have it, my friends – Neekta's Tasty Strawberry Macarons! Don't forget to check out the video tutorial on my YouTube channel, Baking with Neekta, for a visual guide to this recipe. Until next time, happy baking!

Yours in sweetness, Neekta 🍓