French Macaroons |
- Almond meal 250 gm
- Icing sugar 430 gm
- Egg whites 200 gm
- Caster sugar 60 gm
- Salt a small pinch
- Cocoa powder 2 tbsp or gel edible color (pink or any desired)
For Ganache:
Cream 30 gm
Chocolate 100 gm
Cream 30 gm
Chocolate 100 gm
Method:
- Preheat oven at mark 3, line parchment paper on cookie tray and draw 2 inch circles with the help of pencil on distance.
- Sift almond meal, icing sugar and salt twice.
- Beat egg whites till frothy add caster sugar and beat with electric beater for 10 mins.
- Add cocoa powder or gel color, mix and beat more.
- Fold sifted almond meal, icing sugar and salt into egg mixture it will take 40-50 folds to for smooth creamy batter.
- Fill piping bag with this mixture and pipe on lined tray circles.
- Bake them for 20 minutes.
For Ganache Filling:
- Put cream into pan add chocolate, cook till chocolate melts.
- Remove and keep a side on room temperature till cool and thicken into creamy.
- Now fill this ganache into piping bag and pipe on baked macaroon put another piece of macaroon to make sandwich.
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