Macaron Shell

• 50g Almond Powder
• 40g Icing Sugar
• 40g Egg White
• 40g Sugar
• 50g Food Colouring
• 1g Vanilla

Strawberry Cream Filling

• 20g Egg Yolk
• 10g Sugar
• 25ml Fresh Milk
• 60g Soft Butter
• 1g Vanilla
• 120g ANDROS Strawberry Filling

Macaron Shell

1. Blend well almond powder and icing sugar, then sift the mixture.
2. Beat egg whites and powdered sugar on the heat until dissolved.
3. Then beat until the meringue reachesthe stiff peaks form.
4. Pour the almond flour and sugar into the mixture, mix well.
5. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
6. Transfer the macaron batter into a piping bag fitted with a round tip. Pipethe macarons onto a baking tray.
7. Tap the baking sheet on a flat surface to release any air bubbles.
8. Bake at 150°C in 15 minutes.

Strawberry Cream Filling

1. Whisk the egg yolk with sugar, milk on the heat until dissolved.
2. Add vanillas and softened butter to the mixture and mix well.
3. Select two same size shells, add a dollop of buttercream to one macaron shell.
4. Pipe Strawberry Filling in the center of the cake.
5. Top it with another macaron shell.