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Macarons met aardbeien prosecco vulling

Vanilla macarons with strawberry prosecco chocolate filling

Crunchy vanilla macarons with a creamy strawberry prosecco white chocolate filling
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Prep Time 30 mins
Cook Time 16 mins
Rest time 40 mins
Course High tea recept, Koekjes
Cuisine French
Servings 25 macarons
Calories 98 kcal

This recipe is:

[recipe_key]

Equipment

  • convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
  • Baking tray
  • baking mat
  • Macaron mat (optional)
  • Pastry bag with round point (size 5)

Ingredients
  

macarons

  • 3 egg whites 100 grams
  • 100 grams sugar
  • 96 grams almond flour
  • 90 grams powdered sugar
  • golden edible paint optional

Strawberry prosecco filling

  • 40 grams strawberries
  • 4 tablespoons prosecco
  • 200 grams white chocolate

Notes

Macarons can be kept for 4 to 7 days in the refrigerator.

Instructions
 

Macarons

  • Cover two baking trays with baking paper.
  • Prepare your macaron mat (optional)
  • Sift the powdered sugar and the almond flour
  • Put the egg whites and sugar in a heat-resistant bowl.
  • Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
  • With the whisk, mix the egg whites with the sugar until the latter is completely dissolved and the mixture is frothy.
  • Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor).
  • Mix at high speed until peaks occur (stop immediately because you do not want to over beat).
  • Spoon the powdered sugar / almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making 8 figures above the batter with your spatula. If these remain intact then the batter is ready for use. Then you check with a teaspoon on a piece of baking paper whether the batter flows slightly. That is the moment that you put the batter in the piping bag.
  • Place your macaron mat on the baking paper and pipe the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface, so that all the air will be released.
  • Let the macaron dry in the air for about 30 to 40 minutes, the top should be dry.
  • Meanwhile, preheat the oven to 160 degrees Celsius.
  • Bake the macarons in the oven for 4 minutes and turn the baking tray 180 degrees. Bake again for 4 minutes. Do this 2 more times (so 16 minutes until you see if the macarons are ready (they are darker and have a border at the bottom), otherwise you bake another 4 minutes.
  • Repeat for all macarons baking trays.
  • Allow the macarons to cool further.

Strawberry prosecco chocolate filling

  • Puree the strawberries.
  • Put the strawberry puree with the prosecco in a pan and bring to the boil
  • Pour the hot liquid over the white chocolate and let it melt.
  • Put the strawberry prosecco chocolate filling in a piping bag.

Compiling Macaron:

  • Grab a macaron shell and with the piping bag you spray the filling onto the shell
  • Place a shell on the top.
  • Optional: brush the top with golden edible paint.
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