How to make Christmas Macaroons -
The eats made during Christmas should be presented well and these macaroons are a classic example of this
This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.
Main Ingredients : Icing sugar (230 grams), Almond flour (120 grams)
Cuisine : Fusion
Course : Desserts
You can also find more Desserts recipes like Muhallebi Pistachio Stuffed Peaches Choconut Bananas Gulab Jamun Mousse
Christmas Macaroons Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 1-1.30 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Christmas Macaroons Recipe
Icing sugar (230 grams) 1 1/2 cups
Almond flour (120 grams) 1 cup
Eggs (140 grams) 4
Salt to taste
Castor sugar (70 grams) 1/3 cup
Edible red food colour few drops
Melted white chocolate to garnish
Butter cream icing as required
Edible green crystals to garnish
Silver balls to garnish
Method
Step 1
Take icing sugar and almond flour in a bowl and break the lumps if any. Sift the mixture through a strainer into another bowl.
Step 2
Separate egg whites and yolks and put into two separate bowls.
Step 3
Beat the egg whites with an electric blender till frothy. Add a pinch of salt and castor sugar gradually and keep beating till stiff peaks form. Add some red colour and mix well.
Step 4
Add ¼ egg white mixture to almond flour mixture and fold in gently. Add the remaining egg white mixture and fold in till everything is well incorporated. Transfer mixture in a piping bag.
Step 5
Keep a silicon macaroon sheet on a baking tray and pipe out the mixture into the dents.
Step 6
Place a mat over the chopping board and place the tray and tap a little so that the air gaps are filled. Dampen fingers with water and lightly tap the risen peaks to flatten them. Set aside for 20 minutes.
Step 7
Meanwhile preheat the oven to 150°C.
Step 8
Keep the tray in the preheated oven and bake for 20 minutes. Take the tray out and let the macaroons cool down to room temperature.
Step 9
Fill the melted white chocolate in a piping bag and the butter cream icing in another piping bag.
Step 10
Place parchment paper on a serving plate, place half macaroons on it and pipe out melted white chocolate on top in a crisscross pattern on them. Garnish with edible green crystals and silver balls. Refrigerate for 10-15 minutes.
Step 11
Keep the remaining half of the macaroons upside down on the worktop. Pipe out the butter cream icing on them. Cover with the garnished macaroons and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
