IMPORTANT NOTES: The measurements have to be exact. Macarons are vindictive. If you don’t stick to the recipe, it probably won't work out.
We know that sugar is not healthy, but when it comes to macarons, you can’t substitute or use other ingredients.
Finally, ONLY only use organic almond flour which is not de-oiled. De-oiled flour will not work.
Ingredients (12 small or 6 big macarons):
• 62.5g super fine almond flour
• 62.5g powdered sugar
• 60g sugar
• 15ml water
• 23g egg whites
• 21g egg whites
• A little bit of food red/pink coloring gel (optional) for pink strawberry macarons
Buttercream Filling (for half the MACARONS):
• 40g soft, unsalted butter
• 60g powdered sugar
• 1/2 tbsp heavy whipping cream
• 2 tsp Neural RX
• 1 tsp Wizard Strawberry Jam* (see below), OR fresh strawberries if you want the super deluxe version
Ganache Filling (for half the MACARONS):
• 30g sugar free milk chocolate
• 15g heavy whipping cream
• 2 tsp Neural RX
Mix sifted almond flour and powdered sugar for the dough and set aside.
For the meringue, heat up water and sugar and boil the syrup at 110-115 Celsius (230 Fahrenheit. (Meanwhile) whisk the 23g egg whites until stiff peaks form.
Pour the hot syrup slowly into the egg whites and whisk constantly until the meringue is silky and stiff.
Mix the almond flour and powdered sugar with 21g egg whites to a paste
Fold in the meringue in two parts.
The dough should now have a consistency like honey. Using a piping bag, make little blobs (6 big ones, or 12 small ones) on a baking sheet lined with parchment paper.
Let the macaron dough dry for around 40 minutes until the top is not sticky anymore.
Bake the dough at 285 Fahrenheit for 12-14 minutes.
Let the macarons cool completely before filling them. For best results, let the macarons sit in the fridge for a couple of hours to overnight.
Note: the fillings instructions are for half of the recipe each. If you want to make only one flavor, you need to double it.
Buttercream Filling: Whisk together all the ingredients and fill in a piping bag to fill the macarons.
Ganache Filling: melt sugar free milk chocolate
Whisk with heavy whipping cream and whisk until it’s a thick sauce.
Let cool down a little bit before filling the macarons with it.
*Strawberry Wizard Jam:
300g of strawberries (cooled)
100g jam sugar (we used xylitol jam sugar).
Mix the ingredients with 1 tbsp Neural RX.