French macaron recipe in Hindi | how to make macarons | Mango macaron
Mango macaron
Ingredients :
Almond flour: 86 gm
Icing sugar: 74 gm
* For Meringue
Egg white ( room temp.): 64 gm
Granulated Sugar: 64 gm
Powder Color
Cream cheese frosting
Mango puree
* Preheat oven: 320 f
* Bake time: 12 min.
* Prepare your icing bag with a big round attachment.
* Keep ready your baking tray with a silicone mat or baking sheet
How to make macarons recipe step by step :
1. Measure all the ingredients properly
2. Separate egg whites and keep them outside the fridge a room temperature for a minimum of 3 hours
3. Add almond flour and icing sugar in a food processor and grind it for 3-5 seconds, do not over mix else almond will release oil
4. Then sift it together in a bowl. then add food colour powder and mix it with a spoon And keep it aside
5. for making meringue Add egg whites and granulated sugar in a mixing bowl start whisking it at slow speed for 1min.
6. Then shift speed to 4 and keep whisking for another 1 min. When you notice bubble formation then shift speed to 6 and keep whisking for 10 min.
7. Once you see a stiff peak it means your meringue is ready for adding other ingredients, stop whisking and remove the Meringue from whisk attachment by stamping it against the bowl.
8. Then Add a little half almond and sugar mixture and start folding gently ( Do not whisk )
9. Then add the remaining mixture and start folding, stop folding when you get the right consistency. This means when you hold the mixture on the spatula and drop it down then it should flow continuously and you can make 8 shapes out of it without breaking
10. When you see this type of consistency that means it is ready
11. Stop folding the mixture and fill it in the icing bag with a round nozzle.
12. You can use parchment paper and draw macaron size round circles on the sheet for the same size. You can use silicon sheets or macaron sheet specially designed for making macarons
13. If you are using parchment paper then, Stick the parchment paper on the pan using a little batter
14. Then hold the icing bag exactly in 90 degrees and pour batter on the circles ( start from the centre and fill it in half and end with a twist )
15. Repeat it and make all the shapes when you are done making, hold the tray and just stamp it carefully to release air bubbles, stamp it 3 – 4 times from both the sides
16. Use a toothpick to pop the air bubbles which comes up on the macaron surface
17. Turn the ceiling fan on at low speed and let your macarons rest for 25-30 min. ( depending on the room temperature )
18. Once the macaron is a little dried from the top, means if you slide or touch your finger on top of it then batter wont stick. Then you can place your tray very carefully in side the preheated oven and bake it for 12 min.
19. Once done remove the tray and place macarons on a cooling rack
20. When macarons are completely cool , pair them up by selecting a similar size and use your choice of filling
21. I am using cream cheese frosting and mango puree for filling, and stick them together
22. Macarons tastes good after 12 hours of setting, so place them in the fridge and keep them covered. And later you can store it in the fridge for 2-3 month and in the freezer for 6 months .
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