vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



French Macarons

French Macarons
Kalakand Indian Sweet Recipe

Kalakand Indian Sweet Recipe

Kalakand is a popular Indian sweet made for specially festivals by reducing milk and sugar the tra......

Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

French Macarons Recipe, How To Make French Macarons Recipe

A delicious recipe for the mother of all french pastry delights. French Macarons.

About Recipe

How to make French Macarons

(89 ratings)
0 reviews so far
Prep time
60 mins
Cook time
15 mins
Total time
75 mins
French Macarons
Author : Vahchef
Main Ingredient : almonds/badam
Servings : 0 persons
Published date : November 24, 2016


Ingredients used in French Macarons
• Regular fresh egg whites - 55 grams.
• Old egg whites (preferable, but not necessary) - 55 grams.
• Icing sugar (powdered sugar) - 150 grams.
• Almond (badam) powder (blanched, skinless) - 150 grams.
• Granulated sugar (regular sugar) - 150 grams.
• Water - 40 ml.
• Powdered food coloring - 1 pinch.
Method:
Part 1 (Almond Batter) Mix Almond powder with Icing sugar in a bowl. Combine with a spatula, then add to a blender and pulse a few times untill evenly combined, (Do not overblend as almonds will clump!). Sieve the mixture back into bowl to get rid of clumps. Add 55g fresh egg whites and any food coloring powder. Combine with spatula untill u get a nice, even thick batter. Part 2 ( Italian Meringue) Put the 40ml water and 150g granulated sugar in a small saucepan and stir just enough to combine. Turn up the heat to med-high and do not stir anymore. Bring to a simmer and continue cooking for 3-4 minutes. In the meantime, whisk the 55g old egg whites with a hand mixer till you get soft peaks. When the syrup reaches a temperature of 118deg celcius, take the pan off the heat and slowly drizzle the sugar syrup into the egg whites as you keep the handmixer mixing at low speed. Once all the syrup has been added, Increase to high speed and whisk for a few minutes untill you get beautiful glossy peaks (Italian Meringue). Part 3 Add 1/3 of the Meringue to the almond mixture and mix well untill well combined. Make sure your spatula scrapes the bottoms of the bowl. Add the next 1/3, and mix lightly, not too much untill just combined. Add the final 1/3 and fold very gently. DO NOT OVERMIX. Make sure your batter looks like flowing magma by the end. (i.e. a peak should fully collapse in 30 s). Line a baking tray with 2 sheets of baking paper. Pipe the macaron mixture into 3-4cm circles spaced at least 2cm apart. (see picture) Let this piped batter rest for about 1-2 hours. then bake at 150 deg celcius for 15-16 minutes. The result is a smooth hamburger bun shaped cookie that is very delicious.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter