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How to Make Thandai Macarons For Holi

By: Rahul Upadhyay from indiafoodnetwork.in
How to Make Thandai Macarons For Holi

"You have eaten macarons in varied flavours. But have you ever eaten them in a thandai flavour? This Holi, try something new! The delicious dish macaron with chilling flavour of thandai can make u choose the dish over other desserts, as desserts can be served in any party or festivals the combination of refreshment thandai and sweet dessert macarons can really make your day. Visit my website for more dishes and also get a lot of tips regarding cooking."

Serves5 People

Preparation Time15 min

Cooking Vessel Size4x4 cooking bowl

Ingredients

  • 1 (1-1/2-pound) For the macarons: 1 cup almond flour 1+3/4th cup icing sugar 1/4th tsp baking powder A pinch of salt 3 egg whites 1/4th cup caster sugar 1/2 tsp vanilla essence A couple of drops of food colourFor the filling: 25 almonds 12 cash
  1. 1. Sieve the almond flour along with icing sugar, baking powder and salt in a bowl. 2. In a separate bowl, whisk the egg whites for about 2 mins, then add caster sugar little by little along with the vanilla essence. 3. Whisk them till you get nice stiff peaks and till you can turn the bowl upside down without it falling or moving. Over whisking may cause it to dry out too much. 4. Now fold in the sieved flour mixture with the help of a spatula, adding little by little to the whipped egg whites trying not to take away the airiness that you created. 5. Then divide the batter into four parts and put them in 4 bowls. Add a drop or two of the desired colour into each bowl, fill it in separate piping bags and then on a lined baking tray (preferably with a silicon mat), start piping the batter onto it. 6. Bake it for 20 mins at 150 degrees C. 7. Once done, take it out and let them cool. Thandai filling: 1. Soak all the above in regular water for 4-6 hrs or even overnight and if short of time then in boiling water for 30-45 mins. 2. Then grind the mixture without adding any liquid initially. Once you have managed a thick paste, slowly start adding the moisture till you get a nice fine paste. For that u may need 5-6 tsp of warm water to get the right consistency. 3. Then strain it as you don’t want fibre of cardamom etc to come in the mouth.

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