A macaroon is a small cake or biscuit, typically made from ground almonds,Almond and coconut macaroons. it is a type of Biscuit. Course, Snack. Originated in Italy. Today we willbe making the macaroons with some Biryani spices to add the spicy flavor and aroma.
Bangladeshi Macaroons with Biryani spice
Bangladesh’s flag and flavored with Biryani spices , and filled with a Thai chili honey buttercream.It's sweet and spicy with a unique flavor and aroma of its own. This is cookie or whatever you prefer to call macaroons. They taste fabulous, let's get started!
Thai chili honey
Mixer / grinder
To make the macaroons, begin with the ground almond base. Place all of the ingredients in the bowl of a food mixer and mix together until the sugar and almonds are really fine, Sift them through and set aside. - 75 gm Ground almonds, 75 gm Icing sugar.
Making the Italian meringue, Place the egg whites in a clean bowl of a mixer and start whisking on a low speed - 55 gm Egg whites
Meanwhile, place the caster sugar and the water in a pan over a medium-high heat to create a syrup. Heat through until the syrup reaches ‘soft ball’ stage, or 118°C (244 F) on a sugar thermometer. reduce the speed of the mixer and slowly pour the hot syrup down the side of the bowl into the egg white mixture. Once all of the syrup has been added, increase the whisking speed for 1 minute. - 75 gm Caster sugar.
Whisk the Biryani spices into the almond mix.
Add in green food coloring to the meringue and whisk gently until the meringue has turned an even color and has cooled to room temperature(it should be thick and fluffy). - 0.4 gm Green colorant, 1/8 tsp Biryani spices
Gently fold the Italian meringues into the almond base, mixing gently with a spatula until everything is fully incorporated. When the mixture is smooth and shiny, transfer to piping bag, pour into plain rounds onto baking trays lined with silicone paper. Set aside to rest at room temperature for 30 minutes to allow a dry skin to form.
Preheat the oven to 130°C (300 F). Once the macaroons have dried, bake in the oven for 14–15 minutes, the discs should be just starting to peel off the paper. Allow to cool completely before filling.
To make the buttercream filling, place the butter and icing powder into a mixer and mix until fluffy. Add the spicy honey and mix well, transfer it to a piping bag. When ready to assemble, pipe mounds of the filling onto half of the discs then sandwich together with the remaining plain halves, pressing down gently so that the filling just spreads to the edges. - 4 tbsp butter, 3/4 cup icing sugar, 2 tbsp Thai chili honey.
Enjoy the spicy and sweet unique flavor of Bangladeshi macaroon, with some Thai chili pepper.