\n\nThis Valentines season we teamed up with our friends at Pastreez® Macarons to create this gorgeous and delicious heart shaped Wild Strawberry Macarons recipe using Amoretti® Premium Blanched Almond Flour and Wild Strawberry Artisan. Pastreez® was founded by two French chefs and is based in California, they are an authentic online macarons store that also provides virtual macaron classes available worldwide. If you were asking yourself where to find macarons near me, don’t look further. The following recipe will yield around 30-35 macarons!\n\nIngredients\nMacaron Shell\n\n300g Amoretti® Premium Blanched Almond Flour \n300g extra fine powdered sugar (12x powdered sugar is recommended)\n110g egg white (room temperature)\n3g red food coloring\n300g sugar\n75g water\nAnother 110g egg white (room temperature)\n\nFilling\n\n 1 tbsp. Amoretti® Wild Strawberry Artisan Natural Flavor \n200g white chocolate chips\n90g heavy whipping cream\n\nSpecial Equipment\n\nLarge bowl\n3\/8" piping tip\n18" piping bag\nRubber spatula\nStand mixer\nKitchen scale\nPlastic cups (for weighing ingredients)\nSauce pan\nThermometer\n\nDirections\nMacaron Shells\n\nPreheat oven to 350 F\nIn a large bowl sift your almond flour and powdered sugar into a bowl.\nMix together powdered sugar and almond flour until you get a homogeneous mix like the below picture \nSlowly add 110g of egg white to your flour and sugar mixture.\nAlso add in your red food coloring at this point\n\nMix your batter with your spatula until you have a uniform color. You can test to make sure your batter is thick enough by placing a plastic scraper in the middle of the batter, if it stays still your batter is ready (see images below) Set aside for later. \n\n\nMake a simple syrup by placing water and granulated sugar into your sauce pan.\nBring to a boil over medium heat and make sure all sugar granules are dissolved. Remove from heat once all sugar has dissolved\nPlace the remaining 110g of egg whites into your stand mixer bowl fitted with the whisk attachment.\nBegin to whisk your egg whites to create the meringue. When your meringue is cloudy and white add 1\/2 of the simple syrup and continue mixing. \nOnce first half of simple syrup is mixed in add the remainder.\n\nStop mixing when your meringue is white and creamy and does not drop when whisk attachment is removed and flipped upside down. (see below) \n\n\nNow it is time to start the macaronage step. This means mixing the batter vigorously to get a thick mix.\nTap off mixer whisk into bowl of powdered sugar and almond flour batter. Then take half of your meringue and mix it with the batter. \nAdd remaining half and continue mixing. \nKeep mixing until you get a smooth mixture. The texture needs to be glossy and smooth like below. \nNow it's time to pipe! Follow along for Pastreez® fool proof piping method\nFit 18" pastry bag with 3\/8" piping tip and fill.\n\n • Use two hands: your main hand on top. Other hand at the bottom.• Top hand = Squeezing hand. Block the piping bag between your index ﬁnger and your thumb, and squeeze to release the batter.• Bottom hand = Control hand. This hand controls the direction and where to pipe.\n\n\nBegin to pipe shells, twisting bag so it has continuous pressure.\n\nOnce all macarons are piped smack your tray onto the table at least 10 times to release any trapped air.\nLet shells sit for 20 min before baking.\nBake for 15 minutes, check regularly. \n Let shells cool before filling.\n\nWhite Chocolate Strawberry Filling\n\nPlace white chocolate into a bowl.\nHeat cream in a sauce pan until it begins to boil then immediately remove from heat.\nPour hot cream over white chocolate and whisk until white chocolate is melted. \nAdd 1 tbsp. of Strawberry Artisan and mix to incorporate.\n\nFilling Your Macarons\n\nOn your sheet pan of shells flip half of them over. One row flipped the other not.\nStarting in the middle of your shell pipe your ganache onto each flipped shell. \nPlace bottom of unfilled shell on top of filled shell to close.\nYou're done. Enjoy! \n\nLooking for an even more in depth macron training? Check out Pastreez® virtual macaron classes HERE.