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1773
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5.0(1)
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Rita Arora
It's a gluten free French dessert.
Wowiee!
Add drop of yellow food coloring and mix in.
Sift the almond flour and icing sugar over the meringue.
Fill this batter into a piping bag and slowly pipe the round Macaron on lined baking tray.
Gently tap your baking sheets on your bench top to remove any extra bubbles from your piped shells.
Leave Macaron on in a dry area to dry for about an hour, so that when you press the surface it is dry and not sticky.
Preheat your oven to 120°C.
Bake for 10-15 minutes, depending on the size of your shells.
Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely.
For filling: In a bowl add butter, sugar and mango chunks. Whisk with the electric whisker till smooth.
Assembling the macarons: Pipe some mango butter cream on Macaron
Place the another macaron on top and press gently.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Bhumi G
Deeya Sanchari
Habiba Babuji
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