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Preparation Time : 20
Cook Time : 40
Total Time : 60
FOR MACARON SHELLS: 1 cup almond meal/powder/finely ground (blanched) almonds measured
1-3/4 cup powdered sugar
1 tsp salt, divided
3 large sized eggs (whites only) at room temperature
1/4 tsp caster sugar (very fine granulated sugar)
1 tsp vanilla extract
1/2 tsp powder food dye color of your choice (or 2-3 drops food gel color)
3/4 cup Orange curd or as required ----------------------------------------------------
FOR ORANGE CURD: 1/2 cup orange juice
3 tbsp unsalted butter
3 large eggs 1 large egg yolk
1/2 cup granulated sugar
1/4 tsp vanilla extract
1/8 tsp salt
FOR MACARON SHELLS: Grind almond powder, powdered sugar, and salt in a food processor till very fine in texture.
Sift this mixture at least 2-3 times to get rid of any clumps or coarse grain.
Place egg whites and 1/2 tsp salt in a big bowl. Whip the egg whites with the paddle attachment of handheld mixer or stand mixer (on low speed).
Once it's starts frothing and changes in color, add the granulated sugar in a steady stream.
Increase speed to high and keep whipping till the egg whites form a stiff peak (and not runny). Check by tilting the bowl upside down to see if it's trickling. If not, the meringue is ready to use. If runny still, whip again.
Add vanilla extract and give a quick whip again.
Add food dye and whip again till color just combines with the meringue.
Add almond flour mix 1/3rd quantity at a time to the meringue with a gentle hand and cut and fold the mixture at least 30-40 folds approximately.
Take a baking tray. Apply 4 dots of meringue at 4 corners of the tray.
Take a parchment paper approximately the same size of the tray. On one side of the parchment paper, draw 1-1/2 inch circles, spacing at least 1 inch apart.
Place this drawn circle side on the tray. The clear side should be face up.
Take a Ziploc bag and cut off the end (not too small or large). Place it in a tall glass with it's sides wide open.
Spoon the batter in the Ziploc and make 1 rupee/dollar coin circles on the template.
Tap the tray hard 3-4 times to pop any air bubbles.
Leave the tray aside to dry the macarons till a shiny skin forms on top (about 30 minutes to an hour).
Meanwhile, preheat the oven to 300 deg F. Place the tray in the middle rack. Place another tray below it (to prevent quick cooking of macarons and not browning the base).
Bake for 17 minutes or till the macarons move freely on the parchment paper. If it is sticking to the paper, pop back in oven for another minute or so. Let them cool thoroughly.
Apply the orange curd on one macaron and place another macaron on top of the filling without overfilling. Press the macaron down gently (resembling a sandwich). --------------------------------
FOR ORANGE CURD: Heat orange juice and butter in a small saucepan.
Once it comes to a boil, switch off gas.
In a bowl, whip eggs, egg yolk, and sugar till sugar is dissolved.
Slowly add the juice to the eggs whipping constantly.
Transfer the mixture back to the saucepan and cook it on medium heat with constant stirring till it thickens (4-5 minutes).
Remove from stove and sieve the mixture through a fine mesh. Whisk in vanilla extract and salt.
Drape a cling film over the orange curd (to prevent skin forming over the curd) and refrigerate till it chills.
Use as required (filling for macarons).
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