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MANGO-SAFFRON HENNA MACARONS

Here’s a recipe for Macaron Lovers and Saffron Lovers!!

Make your own Mango-Saffron Macarons in Home and Enjoy it with your loved ones.

This amazing recipe is from http://thejamlab.co/2019/10/18/mango-saffron-henna-macarons/

Ingredients

For the Mango macaron shells:
  • 7 ounces confectioner’s sugar
  • 4 ounces almond flour
  • 3 tbsp mango powder(made from freeze dried mangoes from Trader Joe’s)
  • 4 large(4 ounces) egg whites, room temperature
  • Pinch of cream of tartar
  • 3.5 ounces granulated sugar
  • 1 teaspoon vanilla extract
  • A drop of yellow and orange color
  • (IF YOU WANT TO MAKE ONLY GUAVA MACARONS, USE PINK COLOR IN THE MACARON SHELLS, I STILL KEEP THE MANGO FLAVOR IN THE SHELLS. UES THE GUAVA BUTTERCREAM RECIPE FOR THE GUAVA MACARONS)
Mango-Saffron Buttercream filling:
  • 6 tbsp unsalted butter, room temp
  • pinch of kosher salt
  • 4 cups confectioner’s sugar ( the buttercream should not be runny, it should be firm, but pipeable at the same time, add more powdered sugar accordingly if required)
  • 1 teaspoon pure vanilla extract
  • 2 tbsp warm heavy cream
  • A pinch of saffron
  • 2 tbsp mango puree
  • 2 tbsp mango powder(ground from freeze dried mangoes)
Guava-Cardamom Buttercream filling:
  • 6 tbsp unsalted butter, room temp
  • pinch of kosher salt
  • 4 cups confectioner’s sugar ( the buttercream should not be runny, it should be firm, but pipeable at the same time, add more powdered sugar accordingly if required)
  • 1 teaspoon pure vanilla extract
  • 2 tbsp heavy cream
  • ½ tsp cardmom powder
  • 2 tbsp guava paste or guava puree like Goya brand
Royal Icing:
  • (Recipe from Wilton Cakes)
  • 4 cups confectioner’s sugar
  • 3 tbsp meringue powder
  • 6 tbsp warm water
  • Colors depending upon what you want to decorate the macaron shells as.

Instructions

* For the mango macaron shells:*
  1. Preheat oven to 310 degrees. Line baking sheets with the paper templates, and top with the parchment paper, or you could use silpat.
  2. In a bowl of a food processor fitted with a metal blade, pulse 1/2 of the confectioner’s sugar with the almond flour and mango powder until a fine powder is formed. Transfer mixture to a mixing bowl and mix in the remaining confectioner’s sugar. Using a drum sieve, sift mixture three times into a large bowl. Set aside.
  3. To make the meringue: In a bowl of a stand mixer fitted with a whisk attachment, whip whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Once all the sugar is incorporated and the mixture is thick, scrap down the sides of the bowl, add the vanilla extract, and drop of the color and increase the speed to high, whipping until stiff, firm, glossy peaks form for atleast 5-7 minutes. You can remove and turn the whisk and the meringue should hold.
  4. To complete the macaronnage step: Sift the almond flour mixture, one-third at a time, over the egg white mixture, and fold using a large spatula until the mixture is smooth and shiny. Once all the almond flour mixture is incorporated check for the correct consistency, the batter should be firm, have a glossy shine and drip smoothly from the spatula. Make sure that the entire almond mixture is incorporated. Take in the batter with your spatula and press it against the bowl in the same motion to remove the air from the batter. This step is very important. If you overwhip the batter will be too runny so do not overwhip. It should flow like lava, slowly but form ribbons.
  5. Transfer the batter to a pastry bag filled with a 1/2 inch plain round tip(#12), and pipe 1 1/3 inch rounds on parchment-lined baking sheets using a template for macarons or use a MACARON SILPAT to help get the round shapes. Gentle tap the bottom of each sheet on work surface to release trapped air OR you could bang the tray against the kitchen counter. Do this step at least 10 times. If they have a tip, gently pat it down with your wet finger. If there is a bubble, use a toothpick to fill it up.
  6. Let stand at room temperature for 30-40 minutes at least. Check for a slight crust to form on the macaron. The macarons should not stick to your finger when lightly touched.
  7. Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 15 minutes.
  8. Allow macarons to cool on the baking sheets for 30 minutes and transfer to a wire rack to cool completely before filling.
For the mango-saffron buttercream filling:
  1. In a tiny bowl, add the warm heavy cream and add the saffron. Let it sit for a couple minutes. The deep orange hue will be imparted from the saffron.
  2. In a stand mixer, fitted with a whisk attachment, add the butter and salt and whip until light and creamy about a minute. Add in the mango powder, mango puree and saffron mixture and whisk at low speed to incorporate.
  3. Add the sugar to the whipped butter and mix until the ingredients are well combined and the mixture is smooth about 2 minutes, starting at low speed(so that the sugar does not fly everywhere!) and gradually increasing the speed to high. Use a pastry bag with a star tip or a round tip(depending upon your preference)to fill the buttercream filling and pipe the flat side of the macaron shell on the rim. Use the same sized macaron shell to cover the icing.
For the guava-cardamom buttercream filling:
  1. In a stand mixer, fitted with a whisk attachment, add the butter and salt and whip until light and creamy about a minute. Add in the guava puree(or paste), vanilla extract and cardamom and whisk at low speed to incorporate.
  2. Add the sugar to the whipped butter and mix until the ingredients are well combined and the mixture is smooth about 2 minutes, starting at low speed(so that the sugar does not fly everywhere!) and gradually increasing the speed to high. Use a pastry bag with a star tip or a round tip(depending upon your preference)to fill the buttercream filling and pipe the flat side of the macaron shell on the rim. Use the same sized macaron shell to cover the icing.
Royal Icing:
  1. In a stand mixer with a paddle attachment, beat the confectioner’s sugar, meringue powder and water, first on low speed until combined. Increase the speed to medium and continue mixing the icing until it is light in color and holds a stiff peak, 3 to 5 minutes. Do not overmix the icing.
  2. Use the stiff consistency as-is for outlines. Divide the mixture into the different bowls, for different colors. Put the icing in a 12-inch pastry bag with a very tiny pipping tip like 102/103 Wilton tips. Scrap the icing down with a bench scraper. Secure the top tight. Use the piping bag to decorate the macarons with royal icing.
  3. The bags can be kept in the refrigerator for 10 days. Keep the tips well secured, by wrapping in a wet cloth, so as not to dry out the icing.
  4. I decorate the shell first with the royal icing. And then put it on top of the second macaron shell.

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