Red Velvet Macarons

I'm here with a macaron post again.My baking madness of these tiny cuties will never end.Its such an addiction for me to bake these ones.Trying out new flavours is my main obsession now.This post is loaded with pictures 😃😃😃.Have a lot of macaron recipes will be coming up in the blog.While preparing macarons each and every step is important.We have to be very careful in measuring and mixing the macronage.

I was thinking to post this for a special day.Today is my hubby's bday and thought will post this today as red velvet cakes,cookies and baked goodies are mostly made on special occasions.Actually these are just excuses to bakes these😃.Happy Bday Ikka....

Now to the recipe....

Ingredients:

For The Shells:

70grms Egg white
80grms Almond powder
140grms Icing sugar
6grms Cocoa powder
35grms Granulated sugar
1tsp Red gel food color

For Filling:

100grms Butter
1C Icing sugar
6tbsp Cream cheese
1/2tsp Vanilla essence

Method:

Making Shells:

1.Beat the egg whites(room temperature) along with the granulated sugar.
2.Beat till almost stiff peaks appear.
3.Now add the gel color and beat till very stiff peaks.
4.Grind the almond powder,cocoa powder and icing sugar together and sieve it.
5.Add this powder mixture to the beaten egg white.
6.Fold in the powder mixture slowly to the egg white mixture with a spatula.
7.Fold in till you get a thick shiny batter.When the spatula is lifted with the batter thick ribbon like falls down.This batter is called macronage.

8.Line up the baking trays with baking paper.You can even place macaron template under the baking paper to get perfect shaped shells.Once the shells are piped take out the template.
9.Now pour the macronage to a piping bag fitted with a round tip nozzle.
10.Pipe round shapes on the baking paper.
11.Now tap the baking tray on the kitchen counter for few times to knock out the air bubbles.
12.If more bubbles are there prick it with a toothpick slowly.

13.Now resting time for the macs.Let the shells dry for 15 to 30 mins.When touched it should not stick to our finger.
14.Preheat the oven at 150 deg C for 10 to 15 mins.
15.Once the shells are dried bake it at 150 deg C for 15 to 18 mins or till done.
16.After baking let it sit on the tray for 10 mins for cooling.
17.Once the shells are cooled peel it from the baking paper and pair it with same size shells.

18.Now prepare the filling by beating all the ingredients for the filling till it creamy.
19.Pipe out the cream on one shell and place the other shell on top.
20.Refridgerate it for few hours.
21.Enjoy the macarons...

Note:

1.If not filling the shells you can freeze it for later use.
2.It will stay for more than 3 months in the freezer.
3.Before eating just bring them to room temperature.

Orange Macarons

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!!!

Coffee Macarons

Another macaron post....baking macarons are really a crazy thing for me....once start I will just stop after 5 or 6 batches of different flavours...Love to bake these lil cookies....I'm so excited to bake these cuties any time of the day especially midnight after all are slept....hehehe

Today posting coffee macarons...with 2 type filling dark chocolate ganache and white chocolate ganache...both tastes tooo good.

Now to the recipe..

Ingredients:

For Shells:

70 grms Egg white Room temp
70 grms Almond powder
3grms Instant coffee powder
135grms Icing sugar
40grms Granulated sugar

For Filling:

50 grms Dark Chocolate
50 grms White Chocolate
75 grms Cream




Method:

For Shells:

1.Weigh the egg whites in a bowl  and keep it covered with a cling film at counter top for 24 hrs or in fridge for 4 to 5 days.
2.Before beating egg whites bring it to room temp.
3.Now weigh the almond powder,coffee powder  and icing sugar.
4.Grind this and sieve and keep aside.
5.Now in a stand mixer beat the egg whites along with granulated sugar till we get stiff peaks.
6.Now add the almond coffee and icing sugar powder to the egg whites.
7.Fold in carefully till we get a ribbon like texture.
8.This is very important not to under mix or over mix the macronage(macaron batter).
9.Line up a baking tray with baking paper.(ou can put a template paper down the baking paper and pipe the macs for perfect shape.After piping remove the template paper)
10.Now fill the macronage in a piping bag with a simple round tip.
11.Now pipe out small rounds on this tray.
12.Tap the tray on the counter few time to knock out the air bubbles.
13.If few big bubbles remain you can even poke it with toothpick carefully.
14.Now keep this for drying,it takes 30 mins to 1 hr according to the climate.
15.Once the shells are dry and not sticky you can bake it.
16.Preheat the oven at 150 degree C for 20 mins.
17.Bake this trays for 10 to 15 min or till done.
18.While touching the shells should be firm.
19.Off the oven and keep the tray at room temp for sometimes,then peel out the shells from the tray.

For Filling:

1.Now double boil or microwave the white chocolate and half of the cream in one bowl and dark chocolate and half of the cream in another bowl.
2.Keep in fridge for sometime.
3.Now pair the shells with same size.
4.Sandwich 2 shells with the filling .
5.Can be kept these in containers in fridge for using later.
6.Enjoy the coffee macs....

Pistha Macaron

Hi all....August was a busy month ....went for a small vaccation for 15 days...came back and all the cleaning done and got tired a lot,then again to routine days....now waiting for next holidays for Eid....
Now thinking to blog very regularly missing blogging a lot these days....Today I'm posting a macaron again...Macarons are a real madness if once started....I took around 200 filled macarons to kerala this time to share with my family and friends.....all loved it a lot...Carried it all the way in hand and reached very safe there......Once reached it is the first bag i opened to check whether it is not broken.....

As all know its a very difficult task to get a perfect macaron....now as I practiced it a lot and now Masha allah I'm confident of making these cuties....
Have to be very careful in each step of making these....From measuring till baking...

Now to the recipe of Pistha macs...

Ingredients:

For Shells:

70 grms Egg Whites (Room Temp)
35 grms Almond Powder
35 Grms Pistachios without shells
135 grms Icing sugar
35 grms Granulated sugar
Few drops of green color

For Filling:

100 grms White cooking chocolate
50 grms Cream
1tsp Powdered pistachios

Method:

For Shells:

1.Weigh the egg whites in a bowl  and keep it covered with a cling film at counter top for 24 hrs or in fridge for 4 to 5 days.
2.Before beating egg whites bring it to room temp.
3,Now weigh the almond powder,pistachios  and icing sugar.
4.Grind this and sieve and keep aside.
5.Now in a stand mixer beat the egg whites along with granulated sugar till we get stiff peaks.
6.Now carefully add few drops of green color and beat well.
7.Now add the almond pistha and icing sugar powder to the egg whites.
8.Fold in carefully till we get a ribbon like texture.
9.This is very important not to under mix or over mix the macronage(macaron batter).
10.Line up a baking tray with baking paper.
11.Now fill the macronage in a piping bag with a simple round tip.
12.Now pipe out small rounds on this tray.
13.Tap the tray on the counter few time to knock out the air bubbles.
14.If few big bubbles remain you can even poke it with toothpick carefully.
15.Now keep this for drying,it takes 30 mins to 1 hr according to the climate.
16.Once the shells are dry and not sticky you can bake it.
17.Preheat the oven at 150 degree C for 20 mins.
18.Bake this trays for 10 to 15 min or till done.
19.While touching the shells should be firm.
20 Off the oven and keep the tray at room temp for sometimes,then peel out the shells from the tray.

For Filling:

1.Now double boil or microwave the white chocolate and cream.
2.Once melted add the pistachio powder and mix well.
3,Keep in fridge for sometime..
4.Now pair the shells with same size.
5.Sandwich 2 shells with the filling .
6.Can be kept these in containers in fridge for using later.
7.Enjoy the pistha macs..

Rose Water Macarons

Another flavour of macarons...these cookies are an addictive one.Once we get it correct we will keep on experimenting new flavours.Now me too in that stage once I got it perfect, now I'm making new flavours of these cute cookies...Today I'm post rose water macarons...

Ingredients:

For Shells:

96gms Egg whites
96gms Almond Powder
150gms Icing Sugar
55gms Granulated Sugar
1tsp Rose Water
Few drops red color

For Filling:

100ml Cream
100gms White Cooking Chocolate
1tsp Rose Water
1/2tbsp Rose Syrup

Method:

1.Separate the egg whites to a clean bowl and wrap it with a cling film and keep it on the kitchen counter for 24 to 48 hrs or in fridge for 5 days.

2.Before starting bring the egg whites to room temp.

3.Beat the egg whites in a stand mixer or a beater.

4.While beating add the granulated sugar little by little and beat well.

5.Beat till stiff and shiny peaks appears.
6.Once it gets peaks add the rose water and red colour and beat well.

7.Grind the almond meal and icing sugar together and sift this discard the large chunks.

8.Now add the almond mixture to the beaten egg whites.

9.Fold in with a spatula slowly till all the dry ingredients are fully incorporated in the egg whites.

10.This is called macronage and the batter should not be under mixed or over mixed.

11.The texture of this batter should be like when we lift the spatula with the batter it should fall down in thick ribbons and the peaks will disappear in 10 to 15 secs.This will be shiny.(It is said like 40 to 50 strokes.For me it was done in between 40 to 45 strokes).

12.Now fill the batter in a piping bag with plain round tip.

13.Line a baking sheet with parchment paper and pipe out small round into the baking sheet.

14.Tap the baking sheet on kitchen counter for several times to knock out the air.

15.Keep these shells for resting for 20 to 30 mins till a thin film appear on the shells.

16. When we touch it slightly it should not stick to the finger.

17.Preheat the oven at 140 degree C for 20 mins.

18.Bake the macarons at 140 degree C for 15 to 18 mins.

19.Bake one tray at a time.

20.After the macarons are done allow it to cool fully.

21.Peel out the shells carefully.

Filling:

1.Boil the cream in a sauce pan.

2.Put the chopped white chocolate in bowl and pour the boiled cream over this and mix well.

3.Let it cool down.

4.Now mix rose water and rose syrup to this ganache and mix well.

5.Now fill this ganache in a piping bag.

6.Pipe out some cream on one shell and sandwich with another shell.

7.Yummy yummy macarons ready to eat....

Chocolate Macaron With White Chocolate Ganache

At last macarons on my blog...I was thinking when I can post a macaron recipe on my blog.These are really a tricky cookie..There is no other dish I have tried this much to get it correct.When hearing we think 4 ingredients and easy to make but while making only we can know the difficulty.We have to take the exact measurements in grams.Once I did without gram measurement and my cookies went flat.

Then after that I did with grams but my batter became thin and again flopped.Next time I got the crust but no feet.After that I tried my cookies got cracked.Finally I got it right after 5 or 6 trials.When I saw the feet of these cookies I was soooo happy that I got my result.But each time it failed my kids were not at all bothered about its shape they enjoyed their cookies.But when they saw the macarons done they were soooooo happy and me toooo......My hubby was asking why u say this is so tricky to make this looks simple!!

For this cookies each and every step is important.Beating,folding,resting,tapping and heat of the oven.In one batch it self I got some cracked shells.

It tastes sooo heavenly with a crunchy crust and chewy inside and the filling give different taste to these cookies.

I watched more than 20 videos and read many articles on macarons.Before trying this you have to read many articles and watch many videos so that you can get an idea on how the batter looks like.

Now to my recipe..

Ingredients:

For Shell:

82grms Egg whites(of 2 eggs aged for 2 to 5 days)
82grms Almond Meal(blanched or silvered)
142grms Icing Sugar
67grms Granulated Sugar
12grms Cocoa Powder

For Filling:

100grms White Chocolate
50grms Cream

Method:

1.Separate the egg whites to a clean bowl and wrap it with a cling film and keep it on the kitchen counter for 24 to 48 hrs or in fridge for 5 days.
2.Before starting bring the egg whites to room temp.
3.Beat the egg whites in a stand mixer or a beater.
4.While beating add the granulated sugar little by little and beat well.
5.Beat till stiff and shiny peaks appears.

6.Grind the almond meal,cocoa powder and icing sugar together and sift this discard the large chunks.
7.Now add the almond mixture to the beaten egg whites.
8.Fold in with a spatula slowly till all the dry ingredients are fully incorporated in the egg whites.
9.This is called macronage and the batter should not be under mixed or over mixed.
10.The texture of this batter should be like when we lift the spatula with the batter it should fall down in thick ribbons and the peaks will disappear in 10 to 15 secs.This will be shiny.(It is said like 40 to 50 strokes.For me it was done in between 40 to 45 strokes).
11.Now fill the batter in a piping bag with plain round tip.
12.Line a baking sheet with parchment paper and pipe out small round into the baking sheet.
13.Tap the baking sheet on kitchen counter for several times to knock out the air.
14.Keep these shells for resting for 20 to 30 mins till a thin film appear on the shells.
15. When we touch it slightly it should not stick to the finger.

16.Preheat the oven at 140 degree C for 20 mins.
17.Bake the macarons at 140 degree C for 15 to 18 mins.
18.Bake one tray at a time.
19.After the macarons are done allow it to cool fully.
20.Peel out the shells carefully.

Filling:

1.Boil the cream in a sauce pan.
2.Put the chopped white chocolate in bowl and pour the boiled cream over this and mix well.
3.Let it cool down.
4.Now fill this ganache in a piping bag.
5.Pipe out some cream on one shell and sandwich with another shell.
6.Yummy yummy macarons ready to eat....