Recipe proportions:
– 100 g egg whites
– 85 g granulated sugar (french meringue)
- 105 g powdered sugar
- 90 g almond flour
- 20 g freeze dried strawberry
resting time 25 mins, shells were dry at touch.
oven 300F, 16 minutes
what did I do wrong? 😢
by CommunicationClear88
4 Comments
You’re not really going to succeed at adding freeze dried fruit to shells imo. They add too much moisture (yes, even freeze dried) and sugar plus pectin and fiber. I’ve never succeeded at this. Flavoring shells is a waste of time unless you’re using cocoa powder, tea, alternative nut flours, etc–stuff that is completely dry.
Even though it didn’t work, that color is so pretty
Make strawberry flavored filling if you want strawberry macarons 🙂
Agree that you’re adding way too much strawberry powder! I add 2g maximum, and that’s in addition to my dries, not subbing anything out for it. The more dehydrated fruit powder you add, the more likely the shell is going to soften with prolonged exposure to humidity or condensation. So they definitely don’t last as long as shells made without fruit powder, but it’s all good if they’re going to be eaten within 48 hours!
For the record, the majority of your flavor is going to come from the filling. So if you’re going for strawberry, make a buttercream with strawberry jam and use strawberry jam as a center filling. Just remember also that if you put jam in as a filling, swipe a little buttercream on the inside of the shells first so that the jam doesn’t eat through the shell to quickly (it creates a nice barrier).