Macaron, a sweet cookie first believed to have been introduced in France, was then a simple cookie; a combination of ground almonds, egg white, and sugar without any special flavor. The typical shape which most people know macaron with now was presented in the 19th century.
This most-known form includes a ganache or butter-creamed filling sandwiched between cookies. Two halves of airy cookies with a layer of filling in between and the mixture easily melt in the mouth. While typical flavors include chocolate, pistachio, rose and caramel, the pastry evolved throughout the years and each country added their traditional flavors to it.
Here, we are going to give instruction for a saffron-based macaron which you definitely will find delicious to eat. But, before starting to prepare the ingredients and following the steps, note that making macron involves two main steps: preparing the filling and the shell and you may need to prepare some ingredients a few days before.
The total time needed to make almost 12-18 macrons (depending on their size) is about 30 minutes to prepare the ingredients and 15 minutes to cook, but a total of almost 1 hour and 50 minutes.
Before mixing the ingredients, we recommend putting egg whites covered in the fridge for at least 24 hours (for better results 5 days is recommended). Separate egg whites and place them in a bowl, cover them with a plastic wrap with a few holes and keep them in a fridge. This would reduce the moisture and consequently make the macaron shells firmer. Though the step isn’t a must, we highly recommend it for better results.
Add the heavy cream and saffron in a bowl. Stir well until combined and the deep orange hue of saffron take over the mix. Let it sit for a couple of minutes. You can also whip butter and salt to make a creamy mixture and then add the flavors including saffron, mango powder, cardamom powder, or any other flavor based on your interest to the mixture and finally the sugar to mix till a smooth mixture is prepared. Let it rest in the fridge until it firms up.
Finally, fill a pastry bag with the filling mixture and pipe the flat side of the macaron shell on the rim. Top it with the same sized macaron shell to cover the icing.
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