My mom makes the best paaesh in this world. So I really don’t feel like experimenting with the Indian desserts at home. One is because the best of the Indian sweet dishes which I love are made by my mom. Second, I once tried my culinary skills on one of my favourites – moong daal halwa– I swear I did not enter the kitchen for an almost a month after that disaster.
However, I have always been fascinated by the cakes and bakes. I have always loved macaroons for their colours and super cute shape. Also, macaroons are special because of the fond memories I have with them – when I and Mahima used to drool over French macaroons while watching our then favourite show, Gossip Girl.
But health is the modern day concern. So much of sweet without worrying about health is something that I can not do – just can not.
I, therefore, gave them a try. A healthy try. Though they don’t look as pretty but yes, they tasted heavenly. Sharing the recipe with you!
French Macaroons: A Beginners’ Delight.
Almond meal/flour: 100 grams (Approximately half a cup)
Sugarfree Natura: 200 grams (Approximately one cup)
Egg white: 100 grams (Approximately 3 large eggs)
Pinch of salt
1. I read everywhere to be very accurate with the measurement. So, I would suggest going with the scale measurement.
2. I am not making any macaroons with fillings because this was my first try and the batch came out to be pretty good. You can always extrapolate by filling in your favourite choice between two macaroons.
3. And Sugarfree Natura is the perfect supplement for the usual sugar. Indulge, guilt-free!
4. The colourful macaroons is a result of adding food colours, which I have not used so I can not really write and comment about the whats and hows of it.
For the almond meal
I decided to make the almond meal at home. You can skip this by using the ready to use almond meal available in the market. For this you will need :
Almonds: 100 grams
Water: To soak the almonds well
Corn starch: 1 teaspoon
1. Soak the almonds well in water overnight.
2. Peel the skin and pat them dry. Leave for at least 30 minutes.
3. When dried well enough, blend the almonds with the corn starch using a blender.
4. Sieve it. Blend the coarse almonds again.
For the macaroons
1. Line the baking sheet on the tray.
2. Prepare a plastic bag with a side cut to make your pastry bag for piping the batter.
3. Beat the egg white in a bowl until the white is foamy in texture.
4. Beat in the sugar until the egg white is glossy and fluffy.
5. Take the almond meal in another bowl. Quickly fold the almond meal in the egg and sugar mixture. You have to be quick in this to avoid any lumps and air bubbles.
6. Test the batter by piping a small amount of the mixture on the tray. If the batter holds a peak instead of falling flat, gently fold the batter few more times.
7. Once your batter has been folded enough, pipe into even disks of about 1.5 inches in diameter leaving ample space between the disks.
8. Let this stand at the room temperature for an hour.
9. Pre-heat the oven to 140 degrees Celsius,
10. Bake the cookies until set but not browned. This should take approximately 10 minutes.
A lot of patience is required when baking macaroons. Please be patient because the end result is crunchy, yummy and exactly what you dream of!