6½tbsp/ 100gm almond powder from Traditions by Foodhall
5tbsp/ 75ml egg whites
¼cup/ 60gm caster sugar
1tsp/ 5ml liquid food colouring
For The Spiced Ganache:
6½tbsp / 100ml cream
1tsp/ 5gm Arqa cinnamon powder
½tsp/ 2 ½ gm ginger, ground
½tsp/ 2 ½ gm Arqa cardamom powder
1¼cups / 300gm white chocolate, chopped
For the macarons
Sift together the powdered sugar and almond powder so that there are no lumps.
In a separate bowl, beat the egg whites until they start to froth.
Then add the caster sugar and whisk until stiff peaks are formed.
Mix the stiff egg white meringue with the powdered sugar and almond milk.
Add the food colouring. Use a spatula to mix till the batter flows freely.
Pipe this batter over a baking tray lined with parchment paper, in circles around 1-inch wide, evenly spaced 1–inch apart.
Set the tray aside for 30 minutes.
Bake for 10 – 12 minutes at 165°C / 330°F. Allow to cool completely before removing from the baking sheet.
For the spiced ganache
Heat the cream in a pan over medium heat; add the cinnamon powder, ground ginger and cardamom powder and bring to the boil.
Remove the pan from the heat immediately and let the spices infuse with the cream for 10 minutes or so.
In the meantime, place the chopped chocolate in a stainless-steel bowl.
After 10 minutes, return the infused cream to the stove and simmer over medium heat. As soon as the cream is heated, strain it into the bowl of chocolate. Let it stand for 5 minutes then stir with a whisk until smooth. Allow to cool and then refrigerate.
Pair similar-sized macaron shells together.
Pipe the ganache onto one shell from each pair.
Do not over fill or else it will ooze out once sandwiched.
Gently press the shells together and serve.
One can replace the spices with any other essence or flavour as per taste.
Chef’s Tip: The trick to make perfect macarons is to weigh each ingredient correctly; even the slightest alteration will change the recipe completely. The flavour comes from the filling and not the shell. Always store in an airtight container.
Keyword foodhall india recipes, pooja dhingra recipes, spiced macarons, the foodhall cookbook