Today is the 5th episode of my Macarons World Tour, and we’re going to Bangladesh. We are making a macaron with the colour of the Bangladesh’s flag and flavoured with Biryani spices , and filled with a Thai chili honey buttercream. It turned out amazing, I was so happy with them and I hope you will too!
I also had a special guest with me… so check out the video and tell me what I should be making next!
Makes 12 Macarons
Macarons shell
75gr Ground almonds
75 gr Icing sugar
75gr Caster sugar
55gr Egg whites
14gr Water
0.4 gr Green colorant
1/8 tsp Biryani spices
Thai chili honey buttercream
4 tbsp (55gr) butter
3/4 cup icing sugar
2 tbsp Thai chili honey
-To make the macarons, begin with the ground almond base. Place all of the ingredients in the bowl of a food mixer and mix together until the sugar and almonds are really fine.
-Sift them through and set aside while making the Italian meringue.
-Place the egg whites in a clean bowl of a standing mixer and start whisking on a low speed.
-Meanwhile, place the caster sugar and the water in a pan over a medium-high heat to create a syrup. Heat through until the syrup reaches ‘soft ball’ stage, or 118°C (244F) on a sugar thermometer.
-As the thermometer reaches 105°C, increase the speed of the mixer to get a soft peak.
-As soon as the sugar syrup reaches 118°C, reduce the speed of the mixer and slowly pour the hot syrup down the side of the bowl into the egg white mixture. Once all of the syrup has been added, increase the whisking speed again for 1 minute.
– Whisk the Biryani into the almond mix.
-Add the green food colouring to the meringue and whisk gently until the meringue has turned an even colour and has cooled to blood temperature – it should be thick and fluffy
-Gently fold the Italian meringues into the almond base a third at a time, mixing gently with a spatula until each third is fully incorporated before adding the next
-When the mixture is smooth and shiny, transfer to piping bag with a plain 1cm nozzle and pipe 4.5cm rounds onto baking trays lined with silicone paper. Set aside to rest at room temperature for 30 minutes to allow a dry skin to form.
-Preheat the oven to 130°C (300F).
-Once the macarons have dried, bake in the oven for 14–15 minutes – the discs should be just starting to peel off the paper. Allow to cool completely before filling.
-To make the buttercream filling, place the butter and icing powder into a stand mixer with a whisk attachment and mix until fluffy.
-Add the spicy honey and mix well, transfer it to a piping bag.
-When ready to assemble, pipe mounds of the ganache filling onto half of the discs then sandwich together with the remaining plain halves, pressing down gently so that the ganache just spreads to the edges.
-Et voilà, Bon Appétit!
