Strawberry and Mascarpone Macarons


(Makes 6)


  • 120g almond meal, sifted

  • 120g pure icing sugar, sifted, plus extra to serve

  • 90g egg whites

  • ½ teaspoon vanilla bean paste

  • 115g caster sugar

  • 2 tablespoons water

  • 125g strawberries, hulled and sliced



  • ½ cup (125g) mascarpone

  • ½ cup (125ml) pouring cream

  • 1 teaspoon honey

  • ½ teaspoon vanilla bean paste



Preheat oven to 140°C. Using 2 sheets of baking paper, draw six 6cm circles on each sheet. Grease two large oven trays and line with the prepared baking paper.

STEP 2.    

In a large bowl mix the almond meal and icing sugar until combined, using the back of the spoon to press and remove any lumps that form. Create a well in the centre and place 40g of the egg whites into the well. Set aside.

STEP 3.    

Place the remaining egg whites and vanilla in the bowl of a stand mixer fitted with the whisk attachment.

STEP 4.    

In a small saucepan combine the sugar and water over medium to high heat and bring to the boil. Cook for about 4 minutes or until the mixture reaches 116°C on a sugar thermometer.

STEP 5.    

Begin whipping the egg whites. Pour the sugar mixture in a thin steady stream on the edge of the bowl. Continue whisking for about 8 minutes or until you have a cool, thick and glossy meringue.

STEP 6.    

Fold meringue into the almond mixture until combined.

STEP 7.    

Spoon the mixture into a piping bag fitted with a 1.5cm plain nozzle. Pipe into the drawn circles on the prepared baking paper until each circle is filled. Tap the oven tray so that the mixture settles. Set aside for 20 minutes or until a shiny skin forms on the surface.

STEP 8.    

Cook for 15 minutes or until feet form and macaron shell is crispy. Remove and allow to cool completely on the trays.

STEP 9.    

Meanwhile to make the honey mascarpone filling, place all ingredients in a medium bowl and whisk until soft peaks form.

STEP 10. 

To assemble, place two heaped teaspoons of filling onto the bases of six macaron shells. Top with sliced strawberries. Place a heaped teaspoon onto the base of the remaining macaron shells and cap the strawberries.

STEP 11. 

Dust with the extra icing sugar, to serve.


TIP: You will need approximately 3 eggs to get 80g of egg whites for this recipe. If sugar splatters up the sides of the pot use a wet pastry brush to brush and dissolve it.