Powdered Strawberry with Vanilla Bean White Chocolate Macarons

Months ago I posted my homemade dried strawberry powder recipe here. Believe it or not it was still in my cupboard and still ok to use. I searched online about the shelf life of dehydrated fruits, it say it can last up to 6-12 months so there I used it to make these macarons. My only regret was I didn't add enough strawberry powder that's why the specks was not visible, but the strawberry scent and flavor was wonderful. And speaking of dehydrated fruits, my dehydrator has arrived and I am ready to enter the world of dehydrating food. Orange, lemon, apple, berries and herbs those are on my list. I also can't wait to use dried raspberry powder to decorate my cakes.

macarons
110g powdered sugar
110g ground almonds
40g egg whites, aged
110g sugar
35g water
40g egg whites, aged
powdered pink food coloring
powdered strawberry

• Place the ground almonds, powdered sugar, powdered strawberries and food coloring in a food processor and give them a good pulse. Sift the mixture in a clean mixing bowl. Stir the 40g egg whites. Mix until you get a paste consistency and cover with cling film while you make the Italian meringue.
• Bring the water and sugar to boil at 118C. As soon as the sugar reaches 115C start whisking the 40g of egg whites to soft peaks.
• Pour the sugar syrup into the egg whites. Whisk and allow the meringue to cool down to 50C, then fold it into the almond/sugar mixture.
• Spoon the batter into the piping bag and pipe on baking tray lined with baking paper. Let it dry at least 20 minutes or until a skin forms on the surface.
• Preheat oven to 165C. Bake for 12 minutes.
• Cool and remove from parchment very carefully once fully cooled. 

vanilla white chocolate filling
3 ounces good quality white chocolate, finely chopped
1/3 cup cream
1 tablespoon unsalted butter
1 vanilla pod

• Place the chopped chocolate into a bowl.
• Split vanilla pods lenghtwise, scrape all the caviar.
• In a small saucepan over medium heat, combine the cream, butter, vanilla caviar and pod.  
• Bring to a slow boil, remove vanilla pod and immediately pour over the chocolate. Let sit for a few seconds then stir until smooth and no chocolate lumps.
• Chill in the refrigerator until thickened.
• Fill macaron shells and chill for 24 hours.

Sunbeam Food Dehydrator

Preparing dried foods at home is easy with the sunbeam food dehydrator. It allows you to naturally dry a variety of fruits, vegetables and herbs without added preservatives.

Of all the macarons I made this was the best combination ever!