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Strawberry Macarons

Strawberry Macarons

Prep

1hr

Bake

20 mins

Serves

10+

Difficulty

Medium
Strawberry Macarons

About

Pretty pink macarons filled with strawberry jam and a smooth vanilla buttercream. Perfectly moreish!

made using

Icing Sugar

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Instructions
Ingredients
Reviews

For the macaron shells

Step 1

Draw circles about 2” across on two pieces of baking parchment. Flip it over and lay them on two baking trays. Set aside.

Step 2

Using a food processor, whizz up the ground almonds and Tate & Lyle Icing Sugar until fine and no lumps remain. Sift this mixture twice into a mixing bowl, discarding any larger bits remaining in the sieve. Set the bowl aside.

Step 3

In a separate bowl, or using a stand mixer with a whisk attachment, whisk the egg whites with the lemon juice until it is foamy. Turn the speed to a medium-low and add in the Tate & Lyle Caster Sugar one tablespoon at a time until all the sugar has been incorporated and the mixture is soft and pillowy. Add in the food colouring.

Step 4

Turn the speed of the mixer up to medium-high and whisk until the egg white mixture reaches stiff peaks, about 4-5 minutes.

Step 5

Add in half the sifted almond mixture and fold in very gently. When almost combined, add the remaining almond mixture and fold in gently, making sure to scrape the bottom of the bowl.

Step 6

Continue to gently fold the macaron mixture evenly until it drips lazily from the spatula, forming a V shape as it falls. It should be smooth and still a little stiff, not too runny, like slow moving lava. Transfer to a piping bag fitted with a round nozzle.

Step 7

Pipe little blobs of mixture in the four corners of the baking trays and use to secure the baking parchment to the baking trays. Pipe rounds of macaron mixture using the circles drawn on as a guide. Once you have piped one tray, bang it a couple of times on a worktop, then use a toothpick or skewer to pop and smooth out any air bubbles.

Step 8

Leave the mixture on the side to form a skin so you can run your finger gently across it without disturbing the top. This can take anything from 20-60 minutes depending on the temperature and humidity of your room.

Step 9

Preheat the oven to 160C/320F. Once the macaron shells have formed a skin, bake them in the preheated oven for 20 minutes until baked through. Check by gently pushing the side of a macaron shell. If it moves a little, bake it for a couple more minutes and check again. It should not move at all once baked. Remove from the oven and leave to cool on the tray.

For the filling and decoration

Step 1

Make the buttercream for the filling. Beat the butter until pale and fluffy, then add in the Tate & Lyle Icing Sugar in two batches, mixing together until smooth. Add in the vanilla and enough cream to get a soft piping consistency. Beat until fluffy, then transfer to a piping bag fitted with a small round nozzle. Set aside.

Step 2

Place some jam into another piping bag fitted with a small round nozzle and set aside.

Step 3

Drizzle a little melted white chocolate on half the macaron shells, then release from the parchment paper.

Step 4

Take an undecorated macaron shell and pipe a ring of buttercream a little in from the edge. Fill the middle of the buttercream ring with jam, then top with a decorated macaron shell. Gently press the shells together to evenly spread the filling to the edges. Chill the assembled macarons for 24 hours and enjoy!

Ingredients – 6 items

Serving

1

For Macaron Shells

Ground almonds

100 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

100 g

Egg whites

65 g
Lemon-juice

Lemon juice

1/4 tsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

60 g
Food-colouring-liquid

Few drops of good quality pink food colouring

For the filling and decoration

Butter

Unsalted butter

150 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

300 g
Vanilla

Vanilla extract

1 tsp
Cream

Double cream

1 tbsp

Strawberry jam

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Anyone tried this before!?
Might be too warm but this next link will cool you down...

Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
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As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!

What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you... 

Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!

500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

 Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

TOP TIPS:
 Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
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If you're planning on embracing some cocoa this evening, here's a myriad of ideas that can help scratch that never ending chocolate itch...

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Especially if you make it with Pimms like we have... 

Serves 4

Ingredients:

200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

300 ml double cream

4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

Method:

1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
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See the recipe below...

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250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

Pink Food Colouring, 3 Drops

50g Dried Strawberries, Chopped

80g White Chocolate, Chopped 

250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

Red Food Colouring

Rose Petals (Optional)

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7. Allow to set.

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #wimbledon #strawberriesandcream #whitechocolatecookies
A morning coffee just isn't the same without it.

Bringing sweet vanilla notes to smooth and creamy mochas, our Barista Vanilla Syrup will have your kitchen rivalling your local coffee shop.

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