Strawberry Basil Macarons made with Real Strawberries (Template)

Instructions

Basic Macaron Shell

1. Set aged egg whites out at room temperature.
2. Pulse almond flour and icing sugar together in a food processor to further break down any large pieces of almond flour.
3. Sift dry ingredients: almond flour, icing sugar. Discard big pieces of almond that can't be sifted.
4. If you are new to macaron making, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
5. With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
6. Add cream of tartar when it becomes foamy.
7. Turn up the speed to medium.
8. Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
9. Turn the speed up to medium-high and whip until firm peaks, stop mixer and add gel food color if desired. Continue whipping on medium-high until stiff peaks.
10. Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
11. Transfer batter into a piping bag fitted with a round piping tip.
12. On parchment paper or silicone mats, pipe out round shaped macarons. 
13. Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles. 
14. Wait until the shells become completely dry before baking. 
15. Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Your Home Oven Properly for Baking Macarons if you are unsure.
16. Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it. 
17. Once baked, let cool completely before removing from the baking mat/parchment paper.

For the Strawberry Basil Puree

1. Wash and dry basil with a paper towel. Chop into small pieces. 
2. Wash strawberry and remove stem and a bit of the surrounding white flesh with a paring knife. Dry it with paper towels. 
3. Place the basil, strawberries and sugar in a small pot, boil on LOW heat for approx 30 minutes. 
4. It will start to break down by itself. Occasionally, stir the mixture so the sugars and juices come together. 
5. Using a heat proof spatula, occasionally press down on the fruit very gently to help break it down. If it is still hard, just let it break down by itself until its soft enough to push down on it with the spatula. 
6. It will reduce into a very thick, chunky compote that is not runny.  Take off heat after appr. 30 min.  (Watch accompanying video to see the proper consistency. You may need to keep it on the heat some more if it is still runny.)
7. Pour the compote into a food processor or blender and blend for a minute or two until the fruit is all broken down. 
8. Pour through a sieve into a heat proof cup. The mixture is thick so use a spoon to push it through. If the consistency is correct, you should have about 3 tablespoons of puree. Set puree aside. 

For the Swiss Buttercream

1. Cut up butter and let it come to room temperature as you measure out other ingredients. 
2. Add sugar and egg whites into a heat proof mixing bowl. Stainless steel is light and safe.
3. Place over a pot of boiling water. 
4. Whisk the whites & sugar mix over the boiling water.
5. Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.
6. Whisk the mixture until the temperature reaches 160F. This temperature is generally accepted to be able to kill salmonella in eggs.
7. Pour the mixture into the Kitchenaid mixer and whisk on low with the balloon whisk, then turn it up to medium.
8. Once the mixture is thick and glossy, and the bottom of the bowl is cool to the touch, stop mixer. Change the whisk attachment to the paddle attachment.
9. Add butter a little bit at a time while beating with the paddle attachment on medium speed.
10. The mixture might look curdled or separated for a while but keep mixing. It will all come together.
11. Add strawberry basil puree a tea-spoonful at a time to a max of 3 tablespoons. Beat until incorporated. 
12. Add strawberry extract if desired and incorporate. 

Assembly

1. Pair two similar sized shells together.
2. Pipe a dollop of strawberry basil filling onto one shell. Assemble with other shell.
3. Place in an airtight container in the fridge and let it mature for 24 hours before eating. Enjoy!