Strange but true.
My health issues has forced me to quit last month challenge but again missing out was complete no no. And how can I miss this challenge to overcome my fear of making macaron.
Thanks Swati for keeping this challenge. So , I began with aging my eggs for two days. There were many blogs who said it did not make a difference if you don’t age. But as this was my first time , I was not in a mood to take a tiny wee of risk. Measured every ingredient to tee and started the process.
First AttemptRESULT : FAILURE
OBSERVATION: Flat like Disc
CAUSE: Over beating of macronage ( 5o times counted)
So again I started googling about how much to mix the macronage. I came across a blog which shows the simple test to know when your macronage is ready. Beating it 40 – 50 times won’t give the right consistency. And on my second attempt I conquered the great macaron.
From there it was like never going back. Experimenting with different flavors now. And today I bring you my version of Saffron Macaron with Cardamon Butter cream
Recipe adapted from here
Makes 20 macron
125g icing sugar less 2 tbsp (it was too sweet for me but you can keep it same )
75g almond flour
1/2 tsp saffron crushed
60g egg whites room temperature.
1 tablespoon + 1 teaspoon superfine sugar
Filling:Cardamon Butter cream icing
1 1/2 cups butter @ room temp
4 1/2 cups powder sugar
3 tbsp heavy cream
1 tsp freshly crushed cardamon
NOTE: Adapted from here. Please check the link for complete recipe. Add crushed cardamon instead of vanilla.
- Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture .
- Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar and crushed saffron.Whisk until soft peaks form.
- Reduce speed to low, and then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes.
- Sift flour mixture over whites, and fold until mixture is smooth and shiny.(TEST: put a dollop of mixture on a plate. If peaks go down in 10 counts it is ready to pipe)
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes (I have little patience so I just put it under the fan to speed up the process)
- Reduce oven temperature to 325 degrees.
- Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
- Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
- Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
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