Minion Macaron with Mango cream

  French Macaron is any Baker's desire.  They are one such bakes, which needs highest precision.  You need to tame these each and every step, yes almost like handling your toddlers :D  For those, who are new to this term, French Macaron is an meringue-based confection which has an usual filling of ganache, buttercream or any fruit jam.  They differ from Macaroons, since they include almond flour and icing sugar for their crispy shell with an feet.

With Mango season around, I made Mango buttercream as an filling, and played around gel colours and edible marker pens with Macarons to get this Minion theme done.  The base recipe is from Pooja Dhingra's The Big Book of Treats.  Please make sure that you age egg whites for 4-5 days for this recipe.  And yes, all ingredients should be brought to room temperature before use.  

Wow, look at these Minion cuties - if you have any Minion fans back at home, you should definitely give this an try.  And yes, considering complexity of this recipe, make sure you follow each and every step.  

The following recipe yields 18 pairs of Macaron.

Coconut macaroon - Thengai biscuit

    I still can't forget the melting  childhood moments when one can bite into coconut biscuits (obtained from local grocery store)  The crispy pale brownish top with delecious coconut filling is, of course an delight for all those having an sweet tooth.  After all such good memories, someday before I chanced to look upon the recipe from morphy richards cookbook.  I could make out them only  through their pic, since the recipe was differently termed 'Coconut macaroons'

    The following day I made them on small batches and relished.  Though these cookies/macaroons didn't expand as much as the size of  shop-brought one ,  tastewise they comepensated the traditional form.  Also, I browned the top by spending little much temperature than usual.  In our blogging world, they can also be seen by choco-glaze over top, but I preferred them without the glaze.  I stored them in air-tight container and consumed over two weeks.

French Macaroons

    I had got this French macaroons for Baking partners challenge, having done first two challenges correctly, I got overambitious and resulted in burnt macaroons in my first time...  I did get upset and rate of upset was a too high factor because these macaroons required a very costly ingredients therefore making it hard to give consequent try unlike bread, buns, cakes etc.  And not only that these macaroons required high technical assistance like adding ingredients on particular texture of egg white or folding almond flour on a correct 50-stroke basis.  Though there are thousands of online videos, nothing can match like tutoring it on person.. But, what to do??...
   
   After had one failure attempt, I decided to visit all successful pages of macaroons accomplishers... and read lots of stories.. of all, I got fascinated  by the story of Swathi from zestysouthindiankitchen and Priya from cooklikepriya.  I read their story many times a day to understand the concept, thank u guys for such a brief description.  After reading so, i got hopes for an second try and finally made macaroons!!!!