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10 Try to keep the disks even in size and
volume; the mix will spread very slightly.
13 Test one shell: a firm prod with a finger
should crack the top of the macaron.
16 Transfer the cream into the (cleaned) piping
bag used earlier, with the same nozzle.
19 Put a slice of strawberry on top of the
cream filling of each macaron.
11 Bang the baking sheets down a few times
if there are any peaks left in the center.12 Bake in the middle of the oven for 18–20
minutes until the surface is set firm.14 Leave for 15–20 minutes, then transfer to a
wire rack to cool completely.17 Pipe a blob of the whipped cream onto the
flat side of half the macarons.20 Add the remaining macaron shells and
sandwich gently. The fillings should peek out.15 Whisk the cream until thickened but not
stiff; it should remain succulent.18 Slice the strawberries across into thin
slices, the same diameter as the macarons.21 Serve immediately. PREPARE AHEAD Unfilled
macaron shells can be stored for 3 days.