Pink Strawberry French Cookies (Print Version)
# Ingredients:
→ Macaron Shells
01 -
100 grams whites from eggs
02 -
100 grams regular white sugar
03 -
105 grams flour made from almonds
04 -
100 grams sugar that's been powdered
05 -
5 grams powder from dried strawberries
06 -
Single drop of pink-purple food dye
→ Strawberry Buttercream
07 -
4 tablespoons (56g) room temp butter, no salt
08 -
1½ cups (187.5g) sugar that's finely sifted
09 -
1/3 cup (30g) crushed dried strawberries
10 -
2-4 tablespoons milk or plain water, as you need
→ Decoration
11 -
56 grams chocolate that's white
12 -
5 grams ground up dried strawberries
# Instructions:
01 -
Clean your tools with vinegar first. Put parchment or silicone sheets on your baking trays. Mix and sift your powdered sugar with almond flour and strawberry dust.
02 -
Warm up egg whites with sugar in a bowl over hot water until sugar melts. Beat them in your mixer until they form stiff peaks. Add your pink dye if you want.
03 -
Gently mix dry stuff into your meringue until it's just right - you'll know it's good when it flows slowly like hot lava and can make a figure-8 pattern without snapping.
04 -
Squeeze batter in circles on your ready trays. Tap trays firmly to pop air bubbles. Let them sit 20-40 mins until they're not sticky anymore.
05 -
Cook at 325°F for about 15-20 mins, turning the tray halfway through. Let them cool all the way down.
06 -
Whip your butter, then stir in the fine sugar and strawberry powder. Add a bit of liquid until it feels just right.
07 -
Drip melted white chocolate over your shells and dust with strawberry powder. Put buttercream on shells and press them together. Store in fridge for a day or two.
# Notes:
01 -
Always pick gel colors, never the runny kind
02 -
You'll need a scale for exact amounts
03 -
Don't skip using an oven gauge for perfect baking
04 -
These cookies need to sit 1-2 days for the best bite