Magical Macarons

Pamper your sweet tooth and dish out some colorful Macarons!


Egg whites (Separated into two batches of 140 gms and 190 gms each. One egg has 30 gms of egg white)
Castor sugar – 500 gms
Almond powder – 400 gms
Icing sugar – 400 gms
Water – 250 mls
Chocolate – 500 gms
Cooking cream – 200 gms
Pastry cream – 100 gms
Flavoring- 2 mls (Rose, lavender and lemon)

For the pastry cream

Whole milk – 300 mls
Vanilla pod – half split length wise (or 2 teaspoons of pure vanilla extract)
Egg yolks – 3
Castor sugar – 50 gms
Flour – 20 gms
Corn flour – 20 gms


For the Macaron

Sieve the almond powder and the icing sugar together to avoid lumps
Fold in the first batch of egg whites (140 gms) to the almond mixture
Whip the remaining egg whites into frothy peaks
Boil the castor sugar in water
Add the boiling sugar to the beaten egg white mixture
Fold in the sugar and egg white mixture to the almond paste
Pipe the batter and make small blobs on a baking tray
Rest them for a while till they are a little dry
Bake at 150°C for 15 minutes
Take the tray out from the oven and allow it to cool for 20 minutes
For the pastry cream

Mix sugar and egg yolks together in a heat proof bowl
Sift the flour and the corn flour together and add to the egg mixture and whisk until a smooth paste is formed
In a saucepan, bring the milk and the vanilla pod to a boil
Remove the saucepan from heat and gently pour into the egg mixture, while continuously whisking to avoid curdling
Remove the vanilla pod, scrape out the seeds and add to the egg mixture
Pour the egg mixture into a saucepan and cook over medium heat while continuously whisking
When the mixture boils, whisk for another 30-60 seconds, until it becomes thick
Remove the mixture from heat, pour it into a clean bowl and cover it with a cling film to avoid crusting
Cool to room temperature
Squeeze a blob of pastry cream over a macaroon and cover it with another, so that it looks like a macaron sandwich

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