Pink Macaroons with Strawberry Filling

Pink Macaroons with Strawberry Filling are an old childhood favourite from a bygone day. These are so easy to make and so tasty. Using strawberry jam and a filling and as part of the macaroon mix gives it a burst of flavour. Also these can be made in advance and kept in the fridge and serves as a biscuit or as a snack.

Pink Macaroons with Strawberry Filling

Childhood memories flooding back with these.

4.77 from 60 votes

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Course: Biscuits/Cookies, Snacks

Cuisine: Italian

Keyword: Advance, Biscuits, Dairy, Eggs, Jam/Preserves

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Resting: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 12 Macaroons

Calories: 256kcal

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Ingredients

 

MetricImperial

For the Macaroons

• 3 large egg whites free range
• 1 tbsp strawberry jam
• 1 cup almond flour
• 3 drops red food colouring
• 1 ¾ cups powdered sugar
• ¼ cup granulated sugar

For the Filling

• 8 oz cream cheese soft
• 1 tbsp strawberry jam
• 2 tbsp milk
• 1 cup powdered sugar

Instructions

• Carefully separate the egg whites from the yolks
• Pour the egg whites into a glass bowl and and whisk until light and frothy.
• Gradually add the sugar whilst continuing to whisk until “stiff peaks” are formed.
• Combine the Almond Flour and the powdered sugar and sieve into the the whisked egg whites.
• Slowly fold the sugar and flour into the egg whites. If you rotate the bowl after every fold, the mixture should stay light.
• Add the food colouring and mix very gently.
• Add the mixture to a piping bag.
• Line a baking sheet with parchment paper.
• Pipe a small disc onto the parchment leaving a space between each disc (using a circular motion seems to be the best way).
• Once all of the mixture has been used, place the trays to one side for about an hour so they start to skin over.
• Preheat the oven to 285ºF (140ºC).
• In a clean bowl combine the cream cheese, powdered sugar and milk and mix until smooth. Then add the remaining strawberry jam and mix until combined.
• Pour the mixture into a clean piping bag and ready to fill the macaroons.
• Place the macaroons into the oven and bake for about 15 minutes until the have risen.
• Once cooked, let them cool for 10-15 minutes.
• Filling is very easy. Pipe a circular motion onto one half of a macaroon and sandwich with another macaroon.
• You can add a bit of jam in the centre of each macaroon for added flavour.
• Keep chilled until needed and enjoy.

Nutrition

Calories: 256kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 77mg | Potassium: 46mg | Fiber: 1g | Sugar: 34g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg