MACARONS (EGG-FREE)

Recipe Card 1
EGGFREE MACARON SHELL
Ingredients
75gms Aquafaba
65gms Castor sugar
110pms TPT (Equal parts of almand Flour &loing Sugar blitz togother)
Gel based Color of your choice few drops
Procedure
1.chickpeas
Inadlean Planetary mixer bowl/ Glass Bow take Aquataba sieved from the of can

prefer to use american Garden Can) Start beating at High speed for at least 3 to 4
mins or until it starts to foam up
2. Reduce the sped to medium and gradualy add in all the castor sugar ti tully
incorporated.
3. Continue to beat til all the sugar dissoves properly and the meringue looks glossy and
stif. You may add in a few drops of gel color of your choice at this stage to get the color
of4. your choice
Meanwhile keep the TPT sifted and ready.
5. Gently fold al the TPT into the meringue mbture in 2 Batches.
6. The mixture at this stage will look a bit airy and light
7. Gently with the back ofa spatula rub in to defiate the volume slightly bit by bit the
mixture comes to a ribbon consistency wherein you are able to draw a pattern which
slowly melts away into the batter

a10Wait no further and immediately transfer the mixture to a piping bag with No. 9 or No.
Plain tip nozzle
9.Pipe1 round discs over a macaron silpat or Parchment paper.
10.Tap to get rid of any excess air bubbles, use a toothpick to pop any visible air bubbles
on the surtace and rest for 20-30mins or untili amatt skin forms on the surface
11. Bake ina slow oven at 130-1400C for 20-25mins without fan, you may need to bakea
ite longer in case you find them wet on the base after 20mins also
depending on the oven and heat distribution
12. let them cool completely, peel from the mat and pipe in the
desired fling between the 2 shells and store in an airtight container
Recipe tundeys
in the refrigerator. Inredible INDIA
13. Rest in the refrigerator for a day helps in beter texture of the
overall product.
YIELD-52x 1 shells which wil make 26 complete macarons.
Cake AGAZINE
MACARONS (ITALIAN MERINGUE)
Recipe Card 2
MACARON SHELL TALIAN MERINGUE

Ingredients

110gms Aged Egg White Part 1

300gms Castor suga
75gms water

600gms TPT (Equal parts of aimond Fiour& lcing Sugar bilitz together)
110gms Aged Egg white Pat 2
Gel based Color 0f your choice fow drops
Precedure

in adean
1.medium Planetary mier bow/Glass Bowl tke 110gms of aged egg whites and start to beat ata
peed
2. Separatelyin a small saucepan take 75gms of water and 300gms of sugar, cook it over a moderate
induction the temperature reaches 118C on a candy thermometer
3. Once temperature reaches 110C increase the speed of mixer to high and as soon as the
temperature reaches 11C pour in the hot sugar syrup into the egg whites from one comer of he bow,
taking care that the sugar syrup is nelher going against the walil, not falling onto the w moving whisk.
3. Continue to beat tll all the sugar dissolves property, the meringue cools dowm& looks glossy and
s t You may add in a few drops of gel color of your choice at this stage to get he color of your choice
4. Meanahile keep the TPT sited and mbed with the remaining 110gmsof aged egg whites
5. Gently fold all the TPT mixture into the meringue miture in 3-4 Batche
6 The madure at this stage will look a bit ainy and light
7.Gently with the back of a spatula nb in to defate the volume slightly bit by bit ll the misture comes
to a ribbon consistency wherein you are able to draw a pattem which slowly mets away indo the batler
8. Wait no further and immediately tranafer the miture to a piping bag with No. 9or No 10 Pain tip
nozzle
9. Pipe 1 round discs over a macaron slpat or Parchment paper
10Tap toandgetrestrdforof any encess air bubblen une atoothpick tothepop
skin on
anyvisible air butoles on the
surtace
suface 20-S0mins
11. 8ake in a slow oven at 150Corforunti a matt whout
15-18mins formstan, you may need to bake a ie longor in case
you find them wet on the base after 1Bmins also depending on the oven and heat distribution
12. let them cool completely, peel from the mat and pipe in the desired filing
between the 2 shels and store in an airight container in the retgerator
13 Resting in he refrigerator for a day helps in beter texture of the overall Recipe Sitandays
product.
tpgredible INDIA
VIELD-144 x t sholls which will make 72 complete macaros
Cake
MACARONS FILLINGS
Recipe Card 3
SALTEDBUTTER CARAMEL
Ingredients

300gms Castor sugar

Dairy Cream 35% fot
335gms
65gms
290gmsUnsated Butter Preferably Extra Dry
Salted Butter

Procedure

1.2. Add
in a large saucepan with high alls caramolize sugar gradually to a dark amber color
in Buter 65gms and whisk it in.
3.4. Add warm cream gradually taking care that the miturewill bubble up a lot.
incorporate all the cream änd cook till the mixture reaches 108C
5. Remove from the saucepan and transfero another bowl and let t cool
6. Whisk in salted butter cube by cube till all the butter is incorporated.
7. Transter to a piping bag and pipe in between the macarons.

PASSIONMILK.CHOCOLATEGANACHE
Ingredients
250gms Passion Fruit Puree
550gms Milk Couverture
100gms Unsalted Butter
Chocolate

Procedure

1.Boll Passion fruit puree in a saucepan over medium heat

2. Pour over Milk couverture Chocolate and let it sit for a few minutes
3. Whisk vigorously to make a smooth ganache.
4. Add in softened buter and keep whisking all the butteris
incorporated well into the ganache.
5. store in a cool place below 200 for a day before use.
Iredibie INDIA

Cake MAGAZNE
 Saurae Wadhwa
THEOS

LEARN HOW TO MAKE

| MACARONSi
EGG-FREE AND WITH EGG
FB Live
Only on Incredible India Cake Magazine Saturday, 19 December
Community (FB GroupP) 1l am IST