Strawberries & Cream Sandwich


For the Macarons 

  • 160g ground almonds
  • 170g icing sugar 
  • 120g egg white – separate into 2 x 60g
  • 160g caster sugar
  • Red food colouring paste (non water based)

For the Parfait

  • 150g water
  • 100g caster sugar
  • 75g glucose
  • 2 leaves gelatine
  • 7 large egg yolks 
  • 180g cream
  • 50g clotted cream 
  • 100g Fresh strawberries
strawberry's and cream sandwich on a white plate

Download Our Recipe Here

How to Make it

For the macarons

  • Siege together the icing sugar & ground almonds, discarding any large clumps
  • Mix together with 60g egg white to form a paste
  • Whisk the remaining egg white slowly in a stand mixer
  • In a small saucepan heat the sugar & 20ml of water together
  • When the sugar reaches 110 degrees turn the mixer up to full speed to bring the egg whites to soft peaks
  • Take the sugar to 118 degrees then slowly pour onto the egg whites, avoiding the whisk
  • Add the red food colouring to the meringue until a deep red colour is achieved
  • Fold the meringue together with the almond mix until fully incorporated, the mixture should fall like ribbons off the spatula – don’t overwork the mix
  • Pipe into rounds approx 5cm diameter on flat trays lined with silicone 
  • Gently tap the trays on the work top to remove excess air
  • Leave to stand for 10 minutes uncovered
  • Bake in a preheated oven at 170 degrees for 14 minutes
  • Slide the silicone off the trays and leave to cool on the worktop
  • macaron, recipe, strawberries, cream, strawberry
  • Download Our Recipe Here

For the parfait

  • Whisk the cream & clotted cream in a stand mixer to soft peaks
  • Put to one side in the fridge until needed
  • Bloom the gelatine in iced water
  • Whisk the egg yolks in a stand mixer on full speed until light and fluffy – they will more than double in volume
  • In a pan bring the water, sugar and glucose to 118 degrees
  • Pour down the side of the stand mixer onto the egg yolks, avoiding the moving whisk
  • Keep whisking until cool
  • Once cooled fold together with the whipped cream mix
  • Dice the strawberries into small chunks and fold into the mix
  • Place the mix into metal rings moulds approx 5cm in diameter & put in the freezer
  • Once frozen remove from the rings (apply gentle heat to the ring if struggling to remove)
  • Sandwich together with the macarons & enjoy

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