Oriental Macarons Recipe:

Everybody knows the macaron is one of the most popular pastry cookies in France, especially in Paris. This classic pastry has a smooth top with a ganache centre and can be made in many flavours and colours to match any occasion. The little extra in this one lies in the oriental flavour.

Serves 5 oriental macarons
Preparation time: 45 minutes
Cooking time: 15-18 minutes
Total time: About 1 hour.

Green Macarons

75 g sugar
25 g water
25 g egg whites
1.5 g green food coloring in powder
75 g almond powder
75g icing sugar
25 g egg whites

Method of macarons
Meringue

Take the first 25 g of egg whites and add it to the kitchen bowl with whisk. Place the sugar and water in a small saucepan over medium heat. At 100C of the sugar and water, switch on your kitchen aid medium speed, to start whipping the egg whites, let the temperature goes to 121C, out of the heater add the coloring powder mix by whisk then add to the egg whites whipped without stop the kitchen aid. keep mixing till is cool down to 31C.

Final mix of macarons ( macaronade)

During the time of the meringue cooldown on mixing machine, add the other 25g of egg whites the almond powder and icing sugar mix with plastic spatula to obtain dough.
At the temperature of 31C to the meringue add on dough then mix with screpper gentle till is homogeny.

Piping, baking macarons

Pre heat your oven at 160C, prepare a pipping bag with round nozzle, set the oven tray with baking paper or silpat for baking, fill the pipping bag, pipe in round shape at 5 centimeters diameters and 2.5 centimeters up 5 pieces, then pipe at 1.5 centimeters diameters 1cm up 5 others pieces, leave 2cm between each macarons piped. Complete the tray, eventually smash the tray on table to spread out the macarons. Bake at 155C, low ventilation, for 15 to 18 minutes.

Oriental light cream

20 g honey
23 g milk
12 g homemade orange blossom
3 g gelatin leaves
45 g mascarpone
190 g whipping cream 35.1% fat
1 g lime zest
1 pinch of orange color

Method

Place the gelatin leaves in cold water for 10 minutes.

In a mixing machine bowl whip the whipping cream till the consistency is soft add the mascarpone in and mix for 30 seconds. Reserve in fridge. Place in sauce pan the milk and honey. warm the mix till is at 50C, take the gelatin leave rehydrated press it to drain the excess of water then add to the warm milk and honey, mix well till the gelatin disappears. Add a pinch of orange food coloring and lime zests.

Mix the whipped cream with the warm milk by Maryse and add at the end the orange blossom finish to mix. Reserve the light cream outside.

Ashta cheese with honey

50 g Ashta fresh cheese
12 g honey

Method

In bowl place ashta cheese, add honey mix by spatula gentle.

Reserve in the fridge covered.

Decorations for oriental macarons

60 g Iranian crushed pistachios
20 pieces of edible flowers
20 g honey

Method

Caramelised pistachios

Place the sugar in a small saucepan over medium heat. Do not stir. Once a golden caramel colour is obtained, remove from heat. Using a toothpick, dip the pistachios and coat lightly in caramel. Set aside to dry on parchment paper removing the toothpick (being careful not to touch the hot caramel).

To serve

Place 5 big macarons upside down with pipping bag add the ashta prepared make a round cercle in the middle of the macarons let the middle empty to add the honey in. set a pipping bag with round cutter at 4 centimeters diameters fill it with oriental light cream pipe as bowl shape at 4cm up maximum, put on top the small macarons. Around of the cream add crushed pistachios, place 3 edibles flowers for 1 oriental macaron.