Tejasvi Chandela
Gulkand Macarons is a fusion dessert. Chef Tejasvi Chandela shares the recipe for this unique dessert.
Preparation Time
7-10 Min
Cooking Time
15-17 Min
Meal Type
dessert
Difficulty
MEDIUM
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
Beat the egg whites and castor sugar using an electric beater until stiff peaks are formed.
Add few few drops of edible colour and beat again.
In a bowl, seive almond powder and icing sugar. Mix the meringue into the dry ingredients gently.
Transfer the macaroon mixture to a piping bag and pipe out the macaroons on the silat baking mat.
Sprinkle chopped pistachios on the macaroons and bake them in a preheated oven at 150 C for 15 mins.
Pipe the whipping cream on the macaroon, place gulkand at the centre and place another macaroon on it.
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.
