Hi again I'm here with a macaron recipe.......Its very difficult to stop making this addictive sweet lil cookies..Once we get it right we won't be able to stop making this.Just to remember few things when we start this one...Best ingredients,measurements and mixing....
And nothing will go wrong.Once we get a perfect result with one measurement try to stick on to it.Thats what I have felt and I'm happy with my results..Now I never get any failed batches....Thank God....
Always start with basic simple macarons....Once its perfect try with new new flavours and see this will drive you crazy...😅😅😅
Today I'm posting Orange Macarons...
Ingredients:
For Shells:
75grms Egg whites room temp
78grms Almond powder
135grms Icing sugar
35grms Granulated sugar
1/2tsp Orange rind
2tsp Orange juice
Few drops of orange color
For Filling:
1/4 C Cream cheese
1/2 C Butter
1/2 to 3/4 C Icing sugar
2 to 3 tsp Orange Juice
Method:
For Shells:
1.Separate the egg whites and measure it.
2.Measure the almond powder and icing sugar.
3.Grind it together and seive it discard the large pcs.
4.Now in a stand mixer beat the egg whites and granulated sugar till stiff peaks.
5.Add orange juice,orange rind and few drops of orange color to this and beat well.
6.Once you get stiff peaks add the seives almond icing sugar mixture to this.
7.Fold in it with the egg white till we get a smooth shiny lava texture.
8.This is the macronage.When we lift the spatula it should fold back in to the bowl like a thick ribbon like.
9.Now line up a baking tray with parchment paper.
10.Pipe the macarons to the tray.
11.After piping it tap the tray on the kitchen counter few times to knock out the air bubbles.
12.If any air bubbles left you can prick it with a tooth pick.
13.Now keep this for drying.It will take 15 to 30 mins to dry.May take more time due to the weather.It gets dry faster in summers.
14.When we touch it should not stick to our hands its the dried stage.
15.Once it is dried preheat the oven at 140 deg C for 15 mins.
16.Bake the macarons at 140 deg C for 15 to 18 mins or till it is firm.Dont over bake.
17.Take it out and cool it.
18.Peel it off from the baking paper and pair it with matching shells.
For Filling:
1.Beat the butter and icing sugar till creamy.
2.Add the cream cheese and orange juice to this and beat till smooth creamy texture.
3.Now sandwitch eah pair with the filling.
4.Refrigerate it for few hours before having.
5.Enjoy the Orange Macarons!!!
And nothing will go wrong.Once we get a perfect result with one measurement try to stick on to it.Thats what I have felt and I'm happy with my results..Now I never get any failed batches....Thank God....
Always start with basic simple macarons....Once its perfect try with new new flavours and see this will drive you crazy...😅😅😅
Today I'm posting Orange Macarons...
Ingredients:
For Shells:
75grms Egg whites room temp
78grms Almond powder
135grms Icing sugar
35grms Granulated sugar
1/2tsp Orange rind
2tsp Orange juice
Few drops of orange color
For Filling:
1/4 C Cream cheese
1/2 C Butter
1/2 to 3/4 C Icing sugar
2 to 3 tsp Orange Juice
Method:
For Shells:
1.Separate the egg whites and measure it.
2.Measure the almond powder and icing sugar.
3.Grind it together and seive it discard the large pcs.
4.Now in a stand mixer beat the egg whites and granulated sugar till stiff peaks.
5.Add orange juice,orange rind and few drops of orange color to this and beat well.
6.Once you get stiff peaks add the seives almond icing sugar mixture to this.
7.Fold in it with the egg white till we get a smooth shiny lava texture.
8.This is the macronage.When we lift the spatula it should fold back in to the bowl like a thick ribbon like.
9.Now line up a baking tray with parchment paper.
10.Pipe the macarons to the tray.
11.After piping it tap the tray on the kitchen counter few times to knock out the air bubbles.
12.If any air bubbles left you can prick it with a tooth pick.
13.Now keep this for drying.It will take 15 to 30 mins to dry.May take more time due to the weather.It gets dry faster in summers.
14.When we touch it should not stick to our hands its the dried stage.
15.Once it is dried preheat the oven at 140 deg C for 15 mins.
16.Bake the macarons at 140 deg C for 15 to 18 mins or till it is firm.Dont over bake.
17.Take it out and cool it.
18.Peel it off from the baking paper and pair it with matching shells.
For Filling:
1.Beat the butter and icing sugar till creamy.
2.Add the cream cheese and orange juice to this and beat till smooth creamy texture.
3.Now sandwitch eah pair with the filling.
4.Refrigerate it for few hours before having.
5.Enjoy the Orange Macarons!!!
