Bright coloured macarons are the perfect way to drive away monsoon blues. So, we got Chef Sanjana Patel of La Folie to show you how to make this delicious French confectionery from the comfort of your own home.
#MacaronRecipe #BakingRecipe #AtHomeWithGrazia #GraziaIndia
Macaron Recipe
Total yield: 70 pieces
Ingredients for Salted Caramel Filling
:
Cream 770 g
Butter 192 g
Glucose 275 g
Sugar 550 g
Sea salt 7 g
Vanilla bean 1 bean
Method:
1. Warm up the cream to a simmer boil and keep aside.
2. Start boiling the glucose in a large pot, cut butter into cubes set aside in the fridge.
3. Once the glucose starts to boil, add in sugar little by little to make a dry caramel (The sugar if added all together will create lumps in the caramel)
.
4. Once the caramel reaches a deep brown colour (not golden brown) and smokes and smells of caramel, add in the warm cream with the help of a large whisk. Make sure to add the cream in a steady stream.
5. NOTE: If the cream is added all at once, the mixture will bubble and boil out of the pan. Also be careful while adding the cream as a lot of steam comes out which can give severe burns.
6. Bring the cream and caramel mixture to a boil once and remove from the flame and set aside to cool till 60℃.
7. At 60℃ add the cold butter and emulsify the mixture with a hand blender held at 60-degree angle till the butter is completely incorporated.
8. Add the sea salt. Store in a bowl and keep refrigerated.
9. When ready to pipe, remove from the fridge and transfer in a piping bag.
Ingredients for macaron shells:
Almond powder: 300 g
Icing Sugar: 300 g
Castor Sugar: 300 g
Water: 75 g
Egg white 1: 110 g
Egg white 2: 110 g
Colour: As per preference
Method:
*Every part of the method in bold can be counted as a tip.
1. Grind the icing sugar and almond powder together. Sieve well and place in a large round bottom bowl.
2. Add qty of egg whites 1. Mix to obtain a firm consistency. Add the colour at this stage.
3. Place remaining egg whites in a clean mixer bowl such as a kitchen aid bowl. Fit the mixer with a whip attachment.
4. Combine castor sugar and water in a saucepan. Cook to 118-119℃ for a dry climate and 120-121℃ for a humid climate such as in monsoons. When the mixture reaches 110℃, start whipping the egg whites in the kitchen aid bowl (at medium speed 6) to semi soft peaks.
5. Pour sugar syrup over egg whites while the mixer is still whipping. Whip until meringue cools to 40-45℃.
6. Add 20% of the meringue mixture into the almond-icing sugar mixture and beat with paddle attachment until incorporated or by hand for small qty. Fold in remaining meringue and mix.
7. Pipe onto baking sheets. I like to use silicon mats because they remain flat and ensure that your perfectly piped macaron will hold that shape. Do a flash oven drying at 40℃ for 2 mins. Let sit uncovered until the surface of each macaron is dry to the touch, about 45 minutes. (If humid then more time around 1hr -1.15mins) Dry in an air-conditioned ambient environment.
8. Bake for 18 approx minutes until done at 145℃ for 5-6 mins. Open the oven door to settle the macaron feet and finish baking at 140℃ for 12mins. (Open the door again on the 10th min and final on the 15th min. to collapse the macaron feet).
9. Let cool before pairing the macarons and filling with ganache. Transfer filled macarons on a tray and cling wrap the tray. Mature filled macarons at least 24 hours in the fridge.
10. Macarons once matured have a shelf life of 3 days.
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