Petits Biscuits Fourrés Français
Is that lovely little French confection spelled Macaron? Or is it Macaroon? If you were lucky enough to attend the first Macaroon/Macaron Baking class at Matthew’s Restaurant, you would be well versed...
Enjoy these strawberries on toast, Greek yogurt, grilled bread with a smear of ricotta, on a scoop of chocolate gelato, in a salad, beside a cheese plate or all by themselves! They are delicious.
Ingredients
SERVINGS: 2 Pint(s)
- 2 pints fresh ripe strawberries
- 2 tablespoons sugar in the raw
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon black pepper, freshly ground
- 1 sprig thyme
Instructions
Remove stems from strawberries and cut in half. In a medium bowl, toss strawberries with sugar, balsamic vinegar and black pepper to coat. Add thyme sprig. Refrigerate for up to 8 hours or let sit at room temperature for 30 minutes.
Heat oven to 400°. Place strawberry mixture onto a parchment-lined rimmed baking sheet. Bake for about 30 minutes. Cool. Remove thyme sprig.
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