French Macarons always lured me, teased me, and challenged me to try it. I always thought it is not my cup of tea and let go the thought of trying it. When I was discussed with Vidya of A portion to share a recipe for this month “Baking Partners Challenge”, she told me we can do the French macarons. I told her it may be difficult we can give two recipes French macarons and other macaroons which made of coconut and egg whites. She agreed and even sends me one recipe on that. However after discussion with Reshmi of EasyCook, we decided to stick to the French Macaron.
I got enthusiastic and tried and flopped miserably the first time.
I posted this miserable picture in the Facebook Group, Reshmi came to my rescue with lots of suggestion and tips; she thought out that I flopped perhaps due to my over enthusiasm in beating the egg white.
I made macarons like this
I made lemon curd filling like this .
Recipe adapted from Tartelette
Preparation time :1 hours, Egg aging for 3-4 days
Cook time: 20 minutes
Yield: 25 ( 1.5 inch)
For the shells:
82 gr egg whites ( I used two jumbo eggs whites that have been preferably left 3-4 days in the fridge)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
1 teaspoon Rosewater
Red gel food coloring a big scoop
Prepare the macarons:
- First step ,separate the egg whites and set aside in refrigerator for about 4 days, and 5th take out keep it room temperature while you working on the almond and powdered sugar.
- Day before macaron making, blanch the almond by putting them in the boil water and and remove their skin by rubbing between two fingers. . First dry them using paper towel and then spread into a baking sheet and dry at room temperature.
- Next morning when you are ready to make macarons, grind almond into fine powder and seive twice to remove the big particles.
- In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
- Add almond and powdered sugar mixture to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
- Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
- In the meantime, preheat the oven to 320 F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and let is cool until it easily peel off from the parchment paper. Pipe the filling into one cookie and place one cookie on the top . Place them in refrigerator for 24 hours to get the flavor infused on the cookies. store them in an airtight container out of the fridge for a couple of days or in the freezer.
1/3 cup lemon juice( zest of 3 lemons)
2 Eggs ( I used jumbo eggs)
113g/12 cup unsalted butter at room temperature
120g/1/2 cup 1 tablespoon sugar
1 teaspoon of lemon zest
2 teaspoon cornstarch
1/5 cup almond meal.
and eggs mix very well so that it gets combine well. Also add cornstarch and almond meal to this mixtures.
Heat the above mixture in medium heat with constantly whisking, until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. While they are warm incorporate the butter and mix until combine. Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled completely, about 15 minutes.
I am linking this to my Favorite recipes; Non Indian food, guest hosted by Ghar Ka Khana