Strawberry and cream macaroons

Strawberry and cream macaroons
Serves: 15
  • Macaroons:
  • 300g caster sugar
  • 220g egg white
  • 2g pink food colouring paste
  • 300g icing sugar
  • 300g ground almonds
  • Vanilla mascarpone mousse:
  • 3.5 leaves bronze gelatine
  • 90g caster sugar
  • 90g water
  • 2 vanilla pods
  • 360g mascarpone
  • 747g UHT 35% fat cream
  • Wild strawberry fluid gel:
  • 370g wild strawberry purée
  • 4g agar agar
  • 74g sugar
  • juice of ½ lemon
  • To serve:
  • fresh strawberries
  1. For the macaroons, whisk the caster sugar and 110g of the egg white in a food mixer.
  2. Add colouring paste (not liquid) and set aside.
  3. Using the food mixer with a paddle attachment, mix icing sugar, ground almonds and remaining 110g egg white until smooth.
  4. Add a third of the pink meringue mixture and beat until smooth.
  5. Remove from the mixer and add the rest of the pink meringue mix by hand in thirds until fully incorporated.
  6. Pipe to desired size and rest for 15-20 mins.
  7. Bake in a preheated oven for 20 mins at 150C/Gas 2, turning the trays every 5 mins.
  8. For the mascarpone mousse, soak the gelatine in cold water.
  9. In a pan, boil the sugar, water and deseeded vanilla pod and add the gelatine.
  10. In a bowl, strain a little of the sugar water onto the mascarpone and whisk smooth then add the rest of the liquid and emulsify.
  11. In a separate bowl, whisk cream to soft peaks and fold into mascarpone mix.
  12. Pipe into moulds and freeze slowly.
  13. For the wild strawberry fluid gel, mix together the purée, agar agar and sugar in a pan.
  14. Bring to a boil, remove from heat and chill.
  15. Blitz in a food processor for 3 mins while adding the lemon juice.
  16. Pass through a fine sieve.
  17. To serve, put mascarpone cream onto one half of each macaroon.
  18. Add the gel to the centre of the cream and decorate with fresh strawberries.
  19. Finish with the other half of the macaroon.


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