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Gulkand Macarons By Chef Tejasvi Chandela

Gulkand Macarons

Also known as - Gulkand Macarons

Gulkand Macarons is a fusion dessert. Chef Tejasvi Chandela shares the recipe for this unique dessert.
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Serves

4

Cooking Time

15-17 Min

Preparation Time

7-10 Min

Difficulty

MEDIUM

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INGREDIENTS

    • 2 egg whites

    • 1/4 cup castor sugar

    • few drops of edible color

    • 3/4 cup almond powder

    • 3/4 cup icing sugar

    • chopped pistachios as required

    • whipped cream as required

    • gulkand as required

    • dried rose petals for garnish

PREPARATION

  1. 1

    Beat the egg whites and castor sugar using an electric beater until stiff peaks are formed.
  2. 2

    Add few few drops of edible colour and beat again.
  3. 3

    In a bowl, seive almond powder and icing sugar. Mix the meringue into the dry ingredients gently.
  4. 4

    Transfer the macaroon mixture to a piping bag and pipe out the macaroons on the silat baking mat.
  5. 5

    Sprinkle chopped pistachios on the macaroons and bake them in a preheated oven at 150 C for 15 mins.
  6. 6

    Pipe the whipping cream on the macaroon, place gulkand at the centre and place another macaroon on it.
  7. 7

    Garnish the macaroons with dried rose petals and serve.

Gulkand Macarons is a fusion of the Italian macaron and the Indian gulkand. Macaron is a sweet meringue-based confection made with egg whites, icing sugar, castor sugar, almond powder and food colouring. The macaron is said to have been introduced by the Italian chef of queen Catherine de Medici during the Renaissance.

Chef gives this mildly moist cookie an Indian twist and makes it with gulkand (a rose petal jam).

Chef Tejasvi’s to-die-for Gulkand Macarons are tangy, sweet, and crispy.

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