This dish is full of chocolate and almonds .it is very healthy also

Tricolour Macarons

#FoodismRepublicRewind
By Supriya Trivedi

Jan, 21st

712

Servings
5 persons
Cook Time
15 minutes
Ingredients
7 - 9

Ingredients

  • Icing sugar
  • Almond powder
  • Sugar
  • Green colour
  • Orange colour
  • Active yeast
  • Chocolate
  • Vanila beans
  • Fresh cream

Instructions

  • Place the almond flour and icing sugar in a food processor and pulse to get a fine consistency.
  • Put the granulated sugar and water into a small heavy-based saucepan and heat on medium, without stirring.
  • Start beating the active yeast and then add the cooked sugar mixture to the beaten active yeast. Whisk until the mixture is cool. The mixture should become shiny and thick.
  • Scrape the meringue into the almond mixture using a rubber spatula. Divide the batter in two parts. Add the green colour to one and orange colour to the other.
  • Start folding and squashing the mixture against the side of the bowl rotating the bowl with a quarter turn after each fold. Be sure to firmly scrape the bottom of the bowl with the spatula, so you don’t leave a layer of almond paste there.
  • Pipe the coloured batter onto the cookie sheets.
  • Once you have piped the macarons, bang each sheet on the counter top 2-3 times to release any excess air.
  • Let the macarons sit at room temperature for 45 minutes or till completely dry.
  • Pre-heat the oven on 130ºC. Once the shells have dried completely, bake macarons (one sheet at a time) for 15-17 minutes. I baked mine for 16 minutes.
  • Remove from oven and cool completely.
  • Heat the cream in a pan. Add the vanilla beans in it and let it boil for 3-4 mins to get the vanilla flavour.
  • Melt the white chocolate in a microwave and then add it to the infused cream. Mix and let it cool completely
  • Transfer the mix into a piping bag
  • Pipe onto the green shell and place the orange shell on the top to get the three colours.
  • Serve with beverage of your choice or relish the macaroons as is.

Notes/Tips

Avoid making your macrons on a particularly humid day.look for the day of the week with the least humidity .cool,dry weather is best.