“A vacation is having nothing to do and all day to do it in.”
Robert Orben
That vacation filled in perfectly with our call this month. Our best macarons reminiscent of that ideal vacation or that perfect holiday spot. Mountains, seaside, tiny hamlet lost in the countryside, large, bustling city teeming with restaurants and museums, these are our inspiration. With the best vacation that comes to mind, from that thought, memory or distant dream, create a fabulous Vacation Macaron!
Do you want to join us making MACARONS?
If you do, you are most welcome to join us for this challenge, or the next. You can find all the information at our dedicated macaron blog MacTweets. We generally post the round-up by the end of every month, following which a new challenge is posted!
… these cookies are fiddly creatures and are dependent on way too many things. egg whites {aged or not}, almond meal,oven temperature, room temperature, humidity levels, the hand that mixes them, the way you pipe them out … and above all, lady luck!
Before I get onto the recipe, I’d like to thank Chillibreeze for interviewing me. You can read it here if you like.
I’d also like to thank the Financial Times, Times of India, for including me so generously in their feature ‘Gurgaon is Blogging & How‘ on Business Street, 21st June, 2012. Last but not the least, thank you Javelin Warrior for adding my Dark Chocolate Cherry Mousse Cake in your delicious Friday Food Fetish. Thank you all! I feel really honoured.
Monthly Mingle is the brainchild of the lovely Meeta @ Whats For Lunch Honey, and this month it celebrates Barbara’s spirit at the wonderful Jeanne @ Cook Sister with a Taste of Yellow. I am sending this to the MM for July 2012.
Summary: Vanilla macarons sandwiched with a home made low fat peach & cream ice cream. Perfect for those hot summer days!
Prep Time: 10 minutes
Total Time: 40 minutes {plus resting time}
Ingredients:
- Vanilla Macarons
- {recipe adapted from David Lebovitz}
- 1 egg white {35gm} {I didn’t age mine}
- 2 1/2 tbsp granulated sugar {I used granulated vanilla sugar}
- 1/2 cup powdered sugar
- 1/4 cup almond meal
- 1/4 tsp egg white powder
- 1/2 tsp vanilla bean powder
- Peach ice cream for filling
Method:
- Run the powdered sugar, almond meal, vanilla bean powder and egg white powder in blender until well blended. Sift into a bowl.
- Beat the egg white until foamy, then add the granulated sugar and beat for approximately 2 minutes until stiff peaks form.
- Fold in 1/4 of the dry mix until no streaks remain, then add the remainder of the dry mix and gently fold in until you get a lava like batter. {Donot overfold}
- Place into a piping bag and pipe circles onto parchment paper.
- Tap the trays sharply to get rid of air bubbles and allow to rest for 30-45 minutes.
- Bake in double trays at 140C for 12-15 minutes, until the shells are firm and no longer jiggly. {My oven uses just the lower element for baking, so I place the double trays towards the top of the oven}
- Cool and sandwich with softened ice cream. Store in freezer and serve directly from there.
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Also find me on The Rabid Baker, The Times of India