Strawberry Jam Macarons

Sometime baking is the same as playing, there are many thing that you can play with flavour, color, texture etc.

I just got icing sugar from Mitr Phol company (thank you), and they ask me to test by making macaron using their Icing.
For me, making the macaron is the time to play with flavour and color, ^^. How can you put enough flavour into this cute little cookie.
The first thing you need to think about the color, it will indicate the flavour of the macaron, like yellow is for lemon macaron, red or pink is for red berry. Today I want to make pink macaron, so I choose strawberry. I put 2-3 drops of strawberry extract into the macaron shell and put strawberry jam into the filling. I don’t like to use only jam for the macaron because the commercial one will be too runny (It will be great if it’s a homemade jam ^^). So, rather than making Jam I make simple icing sugar butter cream, pipe it around the side and put the jam into the center, it prevents the jam to run.
The key for making macaron is the temperature, using heat from below will prevent the macaron shell to turn brown so if you can, select the below heat. Remember to let the shell dry completely before baking as this step will prevent the shell from cracking.

Strawberry Jam Macarons

Makes 20-23 pairs

Macaron
62g ……………………………. Almond powder
90g ……………………………. Icing sugar
50g …………………………….. Egg whites
35g ……………………………… Sugar
2-3 drops ……………………. Strawberry extract
……………………………………. Pink food coloring

Icing butter cream
120g …………………………… Butter, soft
125g ……………………………. Icing sugar
40ml …………………………… Whipping cream
Filling
…………………………………… Strawberry Jam

Prepare the ingredients for Macarons.

For the best result, drying the almond in the oven will reduce the moisture (drying it by preheating the oven to 150°C., place the almond in the oven and turn off the oven let it in the oven for 10 minutes). Let it cool completely before using.
*Note: Dry before weighting it.

When the almond cool sift it together with icing sugar.

Beat the egg whites in the clean dry bowl of a stand mixer until foamy. Slowly add the granulated sugar and beat until the mixture holds stiff peaks, add the color and whisk to combine.

Add 1/3 of the almond flour mixture into the meringue and fold to combine.

Add the remaining almond flour in two batches, then add the strawberry extract. Don’t overfold, but fully incorporate your ingredients. The mixture should be soft and very glossy, a little stiffer then cake batter..
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).

Pipe 3.5 cm rounds onto baking sheets lined with nonstick liners (or parchment paper).

When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).

Set aside for 1 hour or until fully dry and ready to bake.

Preheat oven to 150°C. Bake for 10 minutes (baking time can be varied, from 12-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.

Make the icing sugar butter cream by beating butter and whipping cream until soft, sift the icing sugar into the bowl, beat until the frosting is light and fluffy.