Tuesday, 26 April 2016

Minion Macaron with Mango cream

  French Macaron is any Baker's desire.  They are one such bakes, which needs highest precision.  You need to tame these each and every step, yes almost like handling your toddlers :D  For those, who are new to this term, French Macaron is an meringue-based confection which has an usual filling of ganache, buttercream or any fruit jam.  They differ from Macaroons, since they include almond flour and icing sugar for their crispy shell with an feet.

With Mango season around, I made Mango buttercream as an filling, and played around gel colours and edible marker pens with Macarons to get this Minion theme done.  The base recipe is from Pooja Dhingra's The Big Book of Treats.  Please make sure that you age egg whites for 4-5 days for this recipe.  And yes, all ingredients should be brought to room temperature before use.  

Wow, look at these Minion cuties - if you have any Minion fans back at home, you should definitely give this an try.  And yes, considering complexity of this recipe, make sure you follow each and every step.  

The following recipe yields 18 pairs of Macaron.

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