Strawberry and Rhubarb Macarons
Strawberry and Rhubarb Macarons.
Ingredients
| 1 | batch of strawberry and rhubarb pâtes de fruits (see below) |
| 3 | large egg whites (for the shells) |
| 210 g | powdered sugar (for the shells) |
| 125 g | almond flour (for the shells) |
| 30 g | crystal (caster) sugar (for the shells) |
| — | pink gel food coloring (for the shells) |
| — | strawberry-flavored sugar for sprinkling (optional) |
| 1 cup [250 ml] | thinly sliced rhubarb stalk, green tops discarded (for the rhubarb buttercream) |
| 1/2 cup [125 ml] | water (for the rhubarb buttercream) |
| 1 tbsp [15 ml] | crystal (caster) sugar (for the rhubarb buttercream) |
| 1/2 cup [125 ml / 1 stick] | unsalted butter at room temperature (for the rhubarb buttercream) |
| 1 pinch | salt (for the rhubarb buttercream) |
| 5 cups [1.25 l] | sifted powdered sugar (for the rhubarb buttercream) |
Instructions
Method:
At least 24 hours in advance, make the strawberry and rhubarb pâtes de fruits. Let it rest in the fridge.
Let the macarons cool well for at least an hour before sandwiching them.
While the shells cool, make the rhubarb cream: Mix the rhubarb, water, and crystal sugar in a small bowl. Bring to a boil over medium heat and cook until the rhubarb falls apart, about 5 min. Puree until smooth. Transfer to a covered bowl and leave in the fridge to cool.
Whip the butter into a smooth cream. Add half the powdered sugar and whip at low speed until it combines with the butter, then at higher speed until well whipped. Add ¼ cup [60 ml] of the chilled rhubarb puree and whip well. Whip in the remaining powdered sugar. At this stage the buttercream should be slightly firm, so add a little more puree to soften it, but not too much so it doesn't thin out (you will most likely have some puree left over). Whip at medium speed until the cream becomes soft and airy. Transfer to a piping bag and apply to the macarons.
Sandwiching the macarons: Take the pâtes de fruits out of the fridge. Remove the mixture from the tray using the foil and place on a cutting board. Cut about 28 small squares (each square about 1 cm on a side and 0.5 cm high). Cut the rest into larger bites and leave them in the fridge to eat later. Put some rhubarb cream on one of the shells, place a square of pâtes de fruits on top and sandwich with a second shell.
NOTE: You will get at least twice as much frosting as you need for the macarons. You can freeze it while waiting for a new batch of macarons. When you thaw it, warm it to room temperature and stir well.