Today, I am sharing how to make strawberry macaron cakes all from scratch. I love Strawberry Fraisier cake and macarons: So I’d wanted to try combining both for so long… I’m so glad I could finally try it and celebrate my birthday with such a girly exciting cakes!
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👩🏻🍳INGREDIENTS FOR THE GENOISE SPONGE CAKE:
• Egg: 4 large eggs
• Granulated sugar: 140g (4.9oz)
• Cake flour: 130g (4.6oz)
• Milk: 20g (0.7oz, about 4 tsp)
• Oil: 40g (1.4oz)
• Vanilla extract: 1/4 tsp
For 2 6”(15cm) pans or 1 8”(20cm) pan.
🔥 Bake with 350-355F for about 25-30mins for 2 6’ pans. (Less time for a half batch!)
Or about 30-35mins for 1 8” pan.
*** This time, I did a half batch of this recipe for 1 6” but it was not enough for all the macaron shells, so I could only make 12 of them!: With one batch of the macaron recipe, I could bake shells enough for about 20 cakes, so you may want to make one batch of this recipe if you want to make more cakes!
Watch this full tutorial with more detailed tips and tricks!:
[FLUFFY SPONGE CAKE | GENOISE CAKE RECIPE]
• FLUFFY Vanilla Sponge ...
👩🏻🍳INGREDIENTS FOR THE MACARON:
• EGG WHITE 100g (3.5oz)
• POWDERED SUGAR 250g (8.8oz)
• ALMOND FLOUR 260g (9.2oz)
ITALIAN MERINGUE
• EGG WHITE 100g (3.5oz)
• WATER 60g (2.1oz)
• GRANULATED SUGAR 30g(1oz) in a bowl + 230g(8.1oz) in a pod
Heat up the syrup up to 118C (244.4F)
🔥 Bake(Preheated) with 300F (149c; about 150c) for 20 mins for macarons with 6.5cm diameter.
Adjust the time and temperature depending on how they work for your macaron.
Watch this full tutorial with more detailed tips and tricks!:
[MACARONS | ITALIAN METHOD]
• [Masterclass] How To M...
👩🏻🍳INGREDIENTS FOR THE PASTRY CREAM:
• Whole Milk: 400g (14.1oz)
• Vanilla Beans: 1 stick (I used a lot today as my treat!)
• Granulated Sugar: 120g (4.2oz)
• Egg Yolks: 4
• Corn Starch: 20g (0.7oz)
• All purpose flour: 20g (0.7oz)
• Salt: A pinch
Watch this full tutorial with more detailed tips and tricks!:
[how to make PERFECT pastry cream]
• PERFECT Pastry Cream R...
👩🏻🍳INGREDIENTS FOR THE CREME MOUSSELINE:
Check the pastry cream recipe above. I made the one batch. The recipe above makes about 550g of pastry cream.
▪ Pastry cream: 550g
▪ Unsalted butter: 550g (about 5 sticks) or you can add less to make the cream softer (3-4 sticks)
▪ Salt: A few pinch
▪ Kirsch or strawberry puree…or any liquids you would like!: 50g
*** After I made this, I had almost a half amount left. I made 12 macaron cakes. Just wanted to let you know to give you an idea of how much you should make!
Watch this full tutorial with more detailed tips and tricks!:
[CREAMY CREME MOUSSELINE RECIPE (FRAISIER CREAM)]
• CREAMY CREME MOUSSELIN...
👩🏻🍳LINKS OF WHERE YOU CAN GET SOME OF THE BAKING TOOLS & INGREDIENTS I USED/MENTIONED TODAY:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
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[FLUFFY SPONGE CAKE | GENOISE CAKE RECIPE]
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#fraisiercake #macaron
4 окт 2024
