Neapolitan Macarons
An elegant French macaron featuring the classic trio of chocolate, vanilla, and strawberry flavors. These delicate almond cookies are filled with a triple layered ganache for a nostalgic and sophisticated treat.
Ingredients
Scale
- 125 grams Almond Flour, superfine and blanched
- 150 grams Powdered Sugar
- 100 grams Egg Whites, room temperature
- 50 grams Granulated Sugar
- 1 teaspoon Vanilla Bean Paste
- 1 tablespoon Dutch Processed Cocoa Powder
- 2 tablespoons Strawberry Preserves
- 0.5 cups Heavy Cream
- Pink and Brown Gel Food Coloring (optional)
Instructions
- Sift the almond flour and powdered sugar together twice into a large bowl.
- In a stand mixer, whisk egg whites until frothy, then gradually add granulated sugar until stiff, glossy peaks form.
- Gently fold the dry ingredients into the meringue using a spatula until the batter reaches a lava like consistency.
- Divide batter if coloring shells, or keep plain and pipe into 1.5 inch circles on a lined baking sheet.
- Tap the tray firmly to release air bubbles and let rest for 30 to 60 minutes until a skin forms.
- Bake at 300°F (150°C) for 14 to 16 minutes, then let cool completely.
- Prepare three small batches of filling by mixing heavy cream with vanilla, cocoa, and strawberry preserves respectively.
- Pipe the three flavors of filling onto a bottom shell and sandwich with a top shell.
- Refrigerate for 24 hours to allow the macarons to mature before serving.
Notes
- Always use a kitchen scale for precision measurements.
- Ensure your mixing bowl is completely free of grease before whipping egg whites.
- Letting the shells rest until dry to the touch is crucial for developing ‘feet’.
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