Strawberry-balsamic vinegar macarons

When I first heard of strawberries and balsamic vinegar combination I was not sold. The thought of vinegar with strawberries didn't make sense to me but I still chose to try it. In fact, in Italy, strawberries are usually served with a drizzle of balsamic vinegar. The taste is actually enjoyable and the vinegar complements the natural sweetness of fresh strawberries.

The recipe was inspired by Pierre Herme and his book about macarons. He makes the strawberry compote but I chose to make a strawberry caramel. I also added freeze dried strawberry pieces in each macaron, for additional strawberry flavor.

For decoration an a hint of flavor I made mind sugar. I took some fresh mint leafs and added white granulated sugar. I muddled them together until the sugar was green. I left it to dry overnight in a warm place. You can use this sugar in many different desserts or just sprinkled over fresh strawberries.

Strawberry and balsamic vinegar macarons

(Makes about 35)

Time:

Preparation: 30min

Resting: 30min
Cooking: 15min
Cooling: 30min
Baking: 15-18min

For the macaron shells:

• 95g room temperature egg whites
• 125g granulated white sugar
• 40g water
• 135g almond flour or finely ground almonds
• 135g icing sugar
• a drop of pink food coloring (optional)
• mint sugar (fresh mint leafs+sugar muddled)

For the white chocolate-balsamic ganache:

• 125g white chocolate
• 25g cocoa butter
• 75g heavy cream
• 30g good quality balsamic vinegar
• a pinch of salt

For the strawberry caramel:

• 125g strawberries (I used frozen)
• 1/2 teaspoon lemon juice
• 170g white granulated sugar
• 90g water

Making the macaron shells:

The preparation for the shells is the same as in the Basic macarons recipe.

Pipe the macarons on a parchment paper/silicone mat. Sprinkle with mint sugar.

Tap the trays with the macarons on the table a few times to pop the air bubbles in the shells. Leave the macarons to rest for about 30 minutes or until they are not sticky to the touch.

Bake in the preheated oven at 150°C (302°F) for 17 minutes. Let the macarons cool completely, if the macarons are still sticky at the bottom return them to the oven and bake some more.

Making the strawberry compote:
Thaw strawberries if using frozen. Place them in a small pot and add the lemon juice. Process with immersion blender until smooth and pour it through a sieve. Heat the strawberry mixture until smoking then turn off the heat.

In a separate pot add sugar and water and place on medium heat. Heat until it reaches 121°C (250°F). Add the strawberry puree and stir with a whisk, be careful the hot mixture will bubble up. Cook about 10 minutes or until it reaches 105°C (221°F). Pour in a heatproof bowl and set aside to cool completely. Pour in a piping bag once cooled.

Making the white chocolate and balsamic vinegar ganache:
Chop the chocolate and cocoa butter in small pieces. Place them in a heatproof bowl.
In a saucepan bring the cream to a boil and pour it over the chocolate and cocoa butter. Stir until completely smooth, add salt.

Using the immersion blender, blend the cream until smooth and add the vinegar. Pour the ganache in a plastic container and place in the fridge to set up slightly until ready to pipe.

Assembly:
Pipe the balsamic ganache on a flat side of a macaron shell. Pour over a little strawberry caramel and place a piece of freeze dried strawberry.

Top with the same sized macaron shell and place in an airtight container in the fridge.
Waiting or "maturing" allows the flavors to come together and the macarons will become soft and extremely flavorful. Take them out of the fridge about 30 minutes before serving for the best flavor.