Strawberry and whipped cream macaron

Macaron géant fraises et chantilly

Giant strawberry and whipped cream macaron

For the macaroon
150g almond powder
150g icing sugar
55g egg white
40ml water
150g caster sugar
55g egg white
Vanilla powder

Pour the water and caster sugar into a saucepan. Heat this mixture to a temperature of 118°C. Mix the almond powder and icing sugar. Add the 55g of egg whites and mix. Start whipping the remaining 55g of egg whites in the food processor when the water and sugar mixture reaches 100°C. Pour the 118°C syrup over the egg whites and mix until the egg whites are lukewarm. Add a little vanilla. Pour the egg whites in two or three batches over the powders. Poach the shells and leave to crust for 30 minutes. Bake at 150°C for 20 to 25 minutes (depending on your oven).

For the whipped cream
200g of liquid cream 30%MG
130g mascarpone
35g icing sugar

Mix the cream, mascarpone and sugar in a cold bowl with an electric mixer until you obtain a whipped cream.

Whole charlotte strawberries + cut into pieces
A few chopped pistachios

Arrange the strawberries all around the first shell and poach the whipped cream in the middle. Place some cut strawberries in the middle. Cover with the second shell. Decorate with a few strawberries and chopped pistachios.