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Before you jump to Macarons recipe, you may want to read this short interesting healthy tips about Healthy Vitality Treats.
Healthy eating helps bring about a feeling of wellness. Increasing our daily allowance of well balanced meals while lowering the intake of unhealthy ones plays a part in a more balanced feeling. Eating fresh vegetables helps you feel a lot better than eating a portion of pizza. Sometimes it’s tough to find healthy foods for treats between meals. Shopping for goodies can be a struggle because you have so many options. Why not try one of many following healthy snacks the next time you need some extra energy?
Whole grain foods are an excellent choice for a fast healthy snack. Starting your working day with a piece of whole grain bread toasted can give you that additional boost you need to get going. Chips and crackers produced from whole grains can be great for quick snacks to eat on the go. Whole grains are always better than processed grains found in white bread.
You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to macarons recipe. To cook macarons you need 25 ingredients and 17 steps. Here is how you achieve it.
The ingredients needed to make Macarons:
- Take 200 Grams Caster Sugar
- Use 75 Millilitres Water
- You need 4 Egg whites
- Use 200 Grams Almond meal , sifted
- You need 200 Grams Icing sugar , sifted
- Provide Gel food color of your choice
- Get 180 Grams Caster Sugar
- Use 1/2 Cup Water
- You need 3 Egg yolk
- Take 300 Grams Butter , unsalted , diced , softened
- Take 1 Mango , small sized , flesh pureed
- Prepare 100 Grams Blueberries
- Get 50 Grams Caster sugar
- You need Drop Almond essence
- Take 1/4 Cup Pistachios , finely chopped
- You need 100 Grams Raspberries
- Prepare 50 Grams Caster sugar
- Prepare 1 Teaspoon Lemon juice
- Use 1/2 Cup Corn flour
- Provide 1 Cup Caster sugar
- Take 1/2 Cup Lemon juice
- Prepare 1 1/4 Cups Water
- Take 2 Teaspoons Lemon zest
- You need 3 Egg yolk
- Use 60 Grams Butter , unsalted , chopped
Steps to make Macarons:
- To make macaroons, preheat oven to 200C.
- Combine caster sugar and water in a small saucepan and simmer over low heat, stirring, for 8-10 minutes or until sugar dissolves. Heat sugar syrup until it reaches 118C (test using a sugar thermometer), brushing down sides with a wet pastry brush to avoid crystallisation.
- Meanwhile, using an electric mixer on medium speed, whisk 2 egg whites in a medium bowl until soft peaks form. Increase speed to high, then slowly add sugar syrup in a constant stream until combined. Set aside
- Combine almond meal and icing sugar in a medium stainless-steel bowl, then gradually add remaining unbeaten egg whites, mixing with a wooden spoon until the mixture is firm and paste-like
- Separate mixture into smaller bowls, depending on how many colours you want. Add desired food colouring to each bowl and combine well, then divide beaten egg whites evenly between each bowl and thoroughly combine. The mixtures should have a velvety texture
- Spoon coloured mixtures into piping bags fitted with a 1cm plain nozzle. Pipe mixture to make 3cm rounds on silicon-mat lined baking trays. Tap trays to flatten peaks and rest for 30 minutes or until mixture feels dry to touch and forms a skin
- Reduce oven temperature to 150C and place trays in oven. Bake for 15 minutes or until bases are firm and a macaroon can be lifted from the tray. Remove trays from oven and cool macaroons on tray
- To make buttercream, place sugar and water in a small saucepan over medium heat and stir for 8-10 minutes or until sugar dissolves. Brush sides of saucepan with a wet pastry brush to avoid crystallisation. Boil to 121C (test using a sugar thermometer
- Meanwhile, using an electric mixer on high speed, whisk egg yolks in a medium bowl until thick and pale. Reduce speed to medium and gradually pour in sugar syrup in a thin, steady stream. Whisk for 5 minutes, then
- Add butter 1 piece at a time and whisking after each addition, until combined. Divide mixture between 6 bowls to make the different flavoured fillings and leave for 15-20 minutes to cool completely
- For mango, add mango purée to buttercream to taste and mix thoroughly. For blueberry, add jam to buttercream and mix thoroughly. For pistachio, add a drop of essence to buttercream to taste
- To make raspberry coulis, place raspberries, sugar and lemon juice in a medium saucepan over low heat for 8-10 minutes or until sugar dissolves and mixture is smooth, then strain through a fine sieve into a small bowl and set aside to cool.
- When ready, add to buttercream, 1 tsp at a time, to taste.(make blueberry coulis on the heat in the same way
- To make lemon curd, combine cornflour and sugar in a medium saucepan over low heat, then gradually stir in lemon juice and water and stir until smooth. Cook for 3-5 minutes or until mixture boils and thickens.
- Remove from heat and stir in lemon zest, egg yolks and butter. Stir until melted. Cover with plastic wrap and cool to room temperature. When ready, add to buttercream, 1 tsp at a time, to taste
- To assemble, pipe mango filling between orange macaroons and blueberry filling between blue and purple macaroons. For pistachio filling, pipe between green macaroons, then roll sides in pistachios. Pipe raspberry filling between red and pink macaroons, lemon curd between yellow macaroons.
- Sandwich together and top blue macaroons with a blueberry, red and pink macaroons with a raspberry, using a little extra filling to secure
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