Makes 50 macarons | Preparation time: 30 mins | Cooking time: 30 mins | Difficulty: medium
Ingredients
For the macarons
150g sugar
1 tsp lecithin
70ml water
150g almond flour
150g icing sugar
1g red food colouring
1g yellow food colouring
For the filling
300g hung curd
20g coriander root, chopped
1 green chilli, chopped
1 tsp cumin seeds, roasted
1/2 tsp lemon salt
1/2 tsp saunth chutney (dried ginger and tamarind paste)
1/2 small onion, chopped
2g chaat masala
Method
1. Preheat the oven to 135°C.
2. In a bowl, mix the sugar, lecithin and water. Slowly fold in the almond flour until ribbon consistency is achieved. Divide the mixture in half in two different bowls. Add the red colour to one bowl and yellow to the other. Mix evenly.
3. Transfer the mixtures into two piping bags, each fitted with a 1/4-inch tip. Hold the bag vertically above a baking sheet and pipe out circles about half an inch in diameter. Firmly tap the sheet two or three times to release any air bubbles. Set aside for about 15 minutes, until no longer sticky to touch.
4. Bake in the oven for 8 minutes, or until just hard to the touch. Set aside to cool, 30 minutes.
5. Combine all the ingredients for the filling in a bowl. Mix well.
6. Spoon a generous amount of the filling on to the macarons. Top with another macaron and sprinkle chaat masala on top.
Tip: Macarons can be stored for one week under controlled freezing at -180°C. Swap the lecithin and water for the whites of three medium eggs (about 110g).
