Robyn Lawley Makes Macaroons
Plus sized supermodel Robyn Lawley’s shares her special strawberry macarroons recipe – just in time for the Holidays!
Robyn Lawley makes strawbery macaroons from Galore Mag on Vimeo.
Strawberry Macaroons Recipe
1 cup almond flour (or 1 cup blanched almonds, finely ground)
1 cup confectioner’s sugar
2 egg whites, left in an open container overnight in the refrigerator, or for 2-3 hours at room temperature
1/3 cup granulated sugar
1-2 drops all natural strawberry flavor
1-2 drops pink food coloring (all natural, if possible)
1. In the bowl of a food processor, fitted with the blade attachment, pulse together almond flour and confectioner’s sugar, until finely ground. Sift up to four times (or whatever you have patience for). In a separate bowl (one that is scrupulously clean and free of grease—preferably not plastic), beat the eggs with an electric mixer to form soft peaks. Gradually add the granulated sugar, about a tablespoon at a time, until all the sugar is incorporated and dissolved. Beat until thick and glossy, 2-3 minutes. Stir in strawberry flavor and food coloring.
2. Add in about half of the almond mixture to the egg white mixture. Do not fold the two mixtures—stir it as you would stir a brownie mix. Add in more of the almond mixture as necessary to achieve a thick, glossy, grainy mixture. If you tilt the bowl, the mixture should slowly slide down the sides of the bowl. Or, scoop up some of the mixture and let it fall back into the bowl. It should fall in a thick ribbon that holds its shape on the surface of the mixture for a second or two, and then slowly “melts” back into the bowl.
3. Fit a large pastry bag with a round tip, fill with the mixture, and pipe 1 inch circles—2 centimeters apart—on 3-4 Silpat lined baking trays. Allow the macarons to set out at room temperature for 2-3 hours (this drying process is crucial, as this is what creates the smooth top, and the characteristic ruffled foot on the bottom of each cookie half). Set the oven to 250 degrees. Bake cookies for 10-12 minutes, or until crisp but not brown. Allow to cool completely on the baking sheets. Gently twist each cookie half to release it from the baking sheet. Fill cookies with strawberry buttercream filling.
Strawberry Butter Cream Filling:
3 large strawberries at room temperature
1 stick butter, at room temperature
1/2 teaspoon pure vanilla extract
3-4 cups powdered sugar
1 tablespoon heavy cream
1 drop pink food coloring (all natural, if possible)
In a food processor, pulse strawberries until pureed. Add in butter and vanilla, and about 2 cups of the sugar. Pulse until well combined. Incorporate cream. Add in small amounts of powdered sugar, pulsing after each addition, to reach the desired consistency. Add in food coloring. Frosting should be smooth and soft, yet hold its shape.
For more recipes from Robyn, check out her blog here.
video by Nadia bedzhanova https://bedzhanova.com/
