Since I can't seem to shake this bad cold (thanks for your get well wishes) I haven't made it to the kitchen in a while. These macarons have been hanging out in my draft posts since last July so it's high time I post them as they were created in Germany before we moved to NYC in August. One day, to my surprise, I came upon strawberry milk powder in a German supermarket.
With more added vitamins and sweetened with grape sugar, The German version seems to have more nutritional value than it's American cousin. Mom would be happy.
Strawberry milk was a rare treat when I was a kid. And to be honest I was probably obsessed with the color more than the actual taste. I grew up with a mother who shopped in the health food store. No chips or soda or preservatives were allowed in our house. Only 100% fruit juice and homemade cookies and ice cream.
I used the powder in both the shells and the filling. The strawberry milk flavor made a lovely tasting macaron and one bite took me back to this rare childhood treat.
Strawberry Milk Macarons
For the Strawberry Milk Shells:
I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.
- 3 egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
- 25 grams of fine granulated sugar
- 200 grams of powdered sugar (minus 2 tablespoons)
- 2 tablespoons strawberry milk powder
- 110 Grams of almond flour*
- 1 or more dabs of pink food coloring (Optional)
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.
- Sift the powdered sugar, strawberry milk powder and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set aside.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
- Add the powdered sugar/almond/strawberry milk powder mixture to the egg white mixture and fold, using quick strokes at first then slow down. No more than 50 strokes all together. The batter should have a "flowing like lava" consistency. If you like add a few dabs of gel food coloring.
- Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry for about one hour until they harden.
- Preheat oven to 300 degrees F
- Bake for 18-20 minutes.
- I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet.
- Let cool completely and then match up the shells into pairs according to size and fill with the buttercream.
For the Strawberry Milk Buttercream:
- 1/4 stick butter room temperature
- 1/8 cup milk
- 1/4 cup strawberry milk powder
- 2-3 cups powdered sugar
- Beat the butter and milk together with one cup of the powdered sugar.
- Add the strawberry milk powder
- Add the remaining powdered sugar one cup at a time.
- Spoon the frosting in to a pastry bag fitted with a round tip.Stand it up in a tall glass and fill the bag.
- Pipe the filling onto one macaron shell and sandwich together with the other.