![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiojoD0rcFVlf5H-hrki2I78S94KgpRN6-05muYUSkTqlKkNo6zUHsiOWMfio6oQNIeysIJ68-uG1Epsz5-oFMe02F9InN7w5LFZcdf3D8BEJL_mtyXZgTNM3gKTQZvtqMb4WDm3Gwr63Zs/s400/bip2strawmacaron2.jpg)
Reminiscing the first time I got my Canon. Rushed out to bake Strawberry Macarons and quickly took my first run on Food Styling. Still remember how excited I was trying out various props, backgrounds, positions, lighting, aperture and speed. Couldn't seem to get enough of it and ended up with 4 hours of shooting. Tired but happy...
That was almost 5 months ago, and now I am still happily taking photographs with my Canon and still very passionate about baking Strawberry Macarons.
STRAWBERRY MACARONS
Makes 10 macarons
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wNhUrSMPQ2Gmg5dEzvpufoZQjzcAM3nLhrMffAsO-bkxXcOdBEU8W6eGHx0QXgBgA77DXGVPmmEVWTig9aAAZ3B819vKMvrEMDO34v46r60UK4gdtq4soc90t61BSTKKPSaYHtzBMcgQ/s400/bip2strawmacaron4.jpg)
Prepare: 1 big baking tray lined with a Silpat or parchment paper
Ingredients :
- Egg white > 70 grams
- Sugar > 50 grams
- Icing sugar > 90 grams
- Ground almond > 70 grams
- Red coloring > 2-3 drops
Method :
- Combine icing sugar and ground almond. Sieve.
- Whip egg white until frothy. Add sugar and continue whipping until stiff peaks form.
- Fold almond and icing mixture gradually into the egg white in 2 additions. Add red coloring. Mix carefully with a spatula until batter is shiny and flowy like magma.
- Fill batter into piping bag tipped with a plain circular nozzle and pipe into a circle with a diameter of 3 cm. Piping makes 20 pieces.
- Leave to rest until surface of these pipings are flat and dry or when touched, it doesn't stick to our finger.
- Preheat oven at 150°C.
- Bake at 150°C for 8-10 minutes. Reduce temperature to 125°C, turn tray 180 degrees and continue baking for 8-10 minutes.
- Cool on the rack and detach from Silpat or parchment paper.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIdY49zUbjQLo19B7e6Xto15xdo85fDzpmY0BuWcpX1jgYERr4zhaOB0ysCZoBC1ojXsvY4mqePZJvAe8TkFt6NhdbhPldFgOhboSTDaMGYl5FSEurbKDMahH27-p9IUmQ8WMVDQsNCIo/s400/bip2strawmacaron1.jpg)
2. Strawberry Cream
Ingredients :
- Whipping cream > 50 grams
- Strawberry puree > 9 grams
- Lemon juice > 1 gram
Method :
- Beat whipping cream until it starts thickening. Add strawberry puree and lemon juice. Continue beating until stiff peaks form.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqbIwkr-QhgQyK5heDoltgCIm4YBiikUHtPG2Ebs7ONTgzv6vUymMRwhi-9mY7Hl67jzdwqG1K3H5Y-wb_zmYRa0sXAVhCHQduG6zMwmYyxTgIQed6aqezB1aEtyKipuv8IJKQ1mh5ihS/s400/bip2strawmacaron3.jpg)
3. Assembly
- Fill strawberry cream into piping bag and pipe on the macaron. Top with the other macaron to form like a sandwich.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYEwFIdytfNcaWFjQjpLG6CROvScMjY_IDggm8jOzjz6RX0-MYF1J-acknHrYq7VFNJK3s42m5VDUdIdrqa0vv-64Npc46pXijdHGKtNIRA61hbN7RtEFOlHzfJIuMX0oW61snr-Ov_Mo/s400/may09.jpg)
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Your photography is outstanding! I love the lighting and the care you've taken with details. I also love your depth of focus. I will be coming back and "drooling" often. ;)
ReplyDeleteCindy at Rosehaven Cottage
Thanks Cindy! Will be many new dishes and dessert waiting for you then... :-)
ReplyDeleteRegards
Kris
beautiful macaron, Kris.. love the way you take picture too :-)
ReplyDeleteThanks, Fit! Can't get enough of macaron. Just baked another lot last nite. :-)
ReplyDeleteRegards
Kris
I'll try your trick--lower the temperature after half-time of baking. I had a hard time baking French macaroons in the oven without a fan sometimes. :(
ReplyDeleteThip, I didn't run the fan in my oven. Tried it before, very difficult to control the temperature.
ReplyDeleteRegards
Kris
is it true that fan ovens offer best results? I used thips recipe and for the last 2 times, my macaroons came out perfectly but my neighbor has a fan oven and says i should go bake them there, im wonderign if it wd make a difference?
ReplyDelete