Authentic home cooking from France, with US measurements. 
Strawberry Tagada Macarons
What could be more indulgent than little macarons that take us back to childhood with this Strawberry Tagada ganache?
The shells are made with French meringue.
Strawberry Tagada Macarons
What could be more indulgent than little macarons that take us back to childhood with this Strawberry Tagada ganache?
The shells are made with French meringue.
Open in Cookpad AppSteps
- 1
Beat the egg whites until foamy, then add the granulated sugar and food coloring. Continue beating until stiff, glossy peaks form.
- 2
In a mixing bowl, sift together the almond flour and powdered sugar. Add one-third of the meringue and gently fold to loosen the mixture.
- 3
Add the remaining meringue and fold until the batter flows in thick ribbons.
- 4
The batter is ready when it forms a ribbon that slowly falls from the spatula.
- 5
Transfer the batter to a piping bag fitted with a plain round tip. Pipe small rounds onto a baking sheet lined with parchment paper.
- 6
Bake at 275°F (135°C) for 17 minutes.
- 7
For the Tagada ganache: - 2/3 cup Strawberry Tagada candies (75 grams) - 3 1/2 tablespoons heavy cream (50 ml) - 1 tablespoon white chocolate (15 grams) Melt the candies in the heavy cream over low heat. Add the white chocolate and stir until smooth. Chill in a piping bag, ideally overnight.
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