1: For macarons shells

• Sift together Almond Flour and Icing Sugar and keep aside Take egg white and cream of tartar and Beat at high speed till it becomes little frothy Add castor sugar gradually with spoon while beating.
• It took around 15 minutes to get stiff peaks Then fold in the almond mixture to the egg white in three times.
• Add any colour at this point of your choice Pour in a piping bag with a round nozzle and pipe them on a macaron sheet Let it set under AC or FAN for minimum 30-45 minutes Then bake the sheets for 20 minutes at 150-160 °C (Bake in lower rack) Let the macaron shells cool completely.

2: Filling (Raw mango chilly) (masala kairi)

• All ingredients mix well and pipe in macarons shells and your fabulous yummylicious masala kairi macarons are ready.

1: For macarons shells

• Sift together Almond Flour and Icing Sugar and keep aside Take egg white and cream of tartar and Beat at high speed till it becomes little frothy Add castor sugar gradually with spoon while beating.
• It took around 15 minutes to get stiff peaks Then fold in the almond mixture to the egg white in three times.
• Add any colour at this point of your choice Pour in a piping bag with a round nozzle and pipe them on a macaron sheet Let it set under AC or FAN for minimum 30-45 minutes Then bake the sheets for 20 minutes at 150-160 °C (Bake in lower rack) Let the macaron shells cool completely.

2: Filling (Raw mango chilly) (masala kairi)

• All ingredients mix well and pipe in macarons shells and your fabulous yummylicious masala kairi macarons are ready.

1: For Macarons

• Mix egg whites and castor sugar and place over a double boiler.
• Whisk continuously until the sugar dissolves in egg whites Take it off the heat and start whipping on high speed until stiff peaks form.
• Add 2 to 3 drops of raspberry essence and a drop of pink gel colour and whip again.
• Sift almond flour and icing sugar together twice.
• Add the almond flour and icing sugar mixture to the meringue in three batches and fold gently till you get slow moving lava consistency of macaronage.
• Fill it up in piping bags and pipe over a macaron mat, silpat, or parchment paper.
• Let the macarons dry roll a shell forms on the surface.
• Preheat oven to 120 °C and place the tray in the oven.
• Bake for about 35 to 40 minutes.
• Allow the tray to cool completely before attempting to remove the macarons..

2: For Filling

• Melt the white chocolate completely Whisk together the buttercream, raspberry puree and white chocolate till smooth.
• Fill in piping bags.

3: To assemble

• Pair macarons according to their sizes.
• Pipe a dollop of buttercream on one of the shells and sandwich the other shell on top..

1: For Macarons

• Mix egg whites and castor sugar and place over a double boiler.
• Whisk continuously until the sugar dissolves in egg whites Take it off the heat and start whipping on high speed until stiff peaks form.
• Add 2 to 3 drops of raspberry essence and a drop of pink gel colour and whip again.
• Sift almond flour and icing sugar together twice.
• Add the almond flour and icing sugar mixture to the meringue in three batches and fold gently till you get slow moving lava consistency of macaronage.
• Fill it up in piping bags and pipe over a macaron mat, silpat, or parchment paper.
• Let the macarons dry roll a shell forms on the surface.
• Preheat oven to 120 °C and place the tray in the oven.
• Bake for about 35 to 40 minutes.
• Allow the tray to cool completely before attempting to remove the macarons..

2: For Filling

• Melt the white chocolate completely Whisk together the buttercream, raspberry puree and white chocolate till smooth.
• Fill in piping bags.

3: To assemble

• Pair macarons according to their sizes.
• Pipe a dollop of buttercream on one of the shells and sandwich the other shell on top..

1: For firm white chocolate ganache

• In a glass bowl, add butter or coconut oil to white chocolate and microwave on high for 30 seconds, especially if the chocolate was refrigerated.
• Stop and stir till chocolate and butter or coconut oil is mixed well.
• Heat till chocolate is soft and slightly warm to touch.
• Meanwhile, heat coconut milk to a gentle simmer.
• Immediately add the hot cream to soften white chocolate.
• Rest the chocolate-milk mixture for 5 minutes allowing the chocolate to melt with the cream.
• Add salt.
• Stir gently with a spatula.
• The mixture should be smooth and slightly runny without any chocolate chunks.
• For uneven mixture, zap it into the microwave for 15 seconds and mix until smooth.
• Do not overheat.
• White chocolate is notorious to overheat and harden.

2: For truffles

• To the prepared white chocolate ganache, add desiccated coconut, cardamom extract and ginger extract.
• Stir well.
• Let it cool completely.
• Refrigerate and chill until firm, about 2-3 hours.
• Using a melon baller or tablespoon, scoop up the cool ganache-coconut mixture and roll into balls.
• Fill a bowl with toasted coconut or confectioners sugar, and roll the truffles one at a time.
• This is optional.
• Place on a wax paper or parchment paper lined baking sheet, and chill until firm for about 30 minutes.
• Truffle size and quantity difference as per the size of melon baller.
• Store in an airtight box in the refrigerator.
• Use within 2 weeks.
• Freeze for 3 months.
• Thaw in the refrigerator overnight.
• Truffles taste best served at room temperature, soft and biteable.

1: For firm white chocolate ganache

• In a glass bowl, add butter or coconut oil to white chocolate and microwave on high for 30 seconds, especially if the chocolate was refrigerated.
• Stop and stir till chocolate and butter or coconut oil is mixed well.
• Heat till chocolate is soft and slightly warm to touch.
• Meanwhile, heat coconut milk to a gentle simmer.
• Immediately add the hot cream to soften white chocolate.
• Rest the chocolate-milk mixture for 5 minutes allowing the chocolate to melt with the cream.
• Add salt.
• Stir gently with a spatula.
• The mixture should be smooth and slightly runny without any chocolate chunks.
• For uneven mixture, zap it into the microwave for 15 seconds and mix until smooth.
• Do not overheat.
• White chocolate is notorious to overheat and harden.

2: For truffles

• To the prepared white chocolate ganache, add desiccated coconut, cardamom extract and ginger extract.
• Stir well.
• Let it cool completely.
• Refrigerate and chill until firm, about 2-3 hours.
• Using a melon baller or tablespoon, scoop up the cool ganache-coconut mixture and roll into balls.
• Fill a bowl with toasted coconut or confectioners sugar, and roll the truffles one at a time.
• This is optional.
• Place on a wax paper or parchment paper lined baking sheet, and chill until firm for about 30 minutes.
• Truffle size and quantity difference as per the size of melon baller.
• Store in an airtight box in the refrigerator.
• Use within 2 weeks.
• Freeze for 3 months.
• Thaw in the refrigerator overnight.
• Truffles taste best served at room temperature, soft and biteable.

1:

• Chop both together and set in a double boiler and temper the chocolate.
• Keep it in warm stage throughout.
• Pour and fill in any chocolate mould of your choice.
• Now invert the mold on the counter over a tray and tap it lightly from back so that all the filled chocolate drips out.
• Let the mould set for 5 mins or till the chocolate sets around the walls of mould.
• Now collect the chocolate that has been dropped off from your mould and let it warm again your double boiler..

2: For Filling

• Heat cream in a pan and switch off the flame.
• Add chopped dark couverture and whisk until it melts nicely.Add rum flavor and butter at this stage and let rest until this filling cools.
• Fill this in a piping bag..

3: Assembly

• Now take the mould in which we had set the walls of chocolate previously.
• Fill half of the mould with the prepared white rum flavoured filling through the piping bag.
• Now pour the melted couverture chocolates over this to seal the filling inside.
• Let set in an ac room as long as required or in the fridge for not more than 5 to 8 mins else condensation may occur on the chocolates.Demould the chocolates after its set by gently inverting and tapping the back of your mould.
• Enjoy your Non alcoholic Boozy chocolates!!.

1:

• Chop both together and set in a double boiler and temper the chocolate.
• Keep it in warm stage throughout.
• Pour and fill in any chocolate mould of your choice.
• Now invert the mold on the counter over a tray and tap it lightly from back so that all the filled chocolate drips out.
• Let the mould set for 5 mins or till the chocolate sets around the walls of mould.
• Now collect the chocolate that has been dropped off from your mould and let it warm again your double boiler..

2: For Filling

• Heat cream in a pan and switch off the flame.
• Add chopped dark couverture and whisk until it melts nicely.Add rum flavor and butter at this stage and let rest until this filling cools.
• Fill this in a piping bag..

3: Assembly

• Now take the mould in which we had set the walls of chocolate previously.
• Fill half of the mould with the prepared white rum flavoured filling through the piping bag.
• Now pour the melted couverture chocolates over this to seal the filling inside.
• Let set in an ac room as long as required or in the fridge for not more than 5 to 8 mins else condensation may occur on the chocolates.Demould the chocolates after its set by gently inverting and tapping the back of your mould.
• Enjoy your Non alcoholic Boozy chocolates!!.

1: FRENCH MACARON SHELLS

• Bring the egg whites to room temperature, they beat easier.
• Make sure your bowl for egg whites is super clean and free of any streaks of grease.
• Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
• Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
• Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
• If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
• If you under-mix batter, your macarons will end up with uneven surface and without feet.
• To prevent browning the macarons from the top, place an empty baking sheet on top rack.
• This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
• Line 2 baking sheets with parchment paper.
• Sift together almond flour and powdered sugar twice.
• Set aside.
• In a clean medium bowl, beat the egg whites on medium low speed until foamy.
• Then slowly add sugar one tablespoon at a time.
• Continue to beat the egg whites on medium low speed until hard peaks form.
• (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage.) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
• TIP: Making french macarons is all about the technique.
• This is the most crucial step of all.
• Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
• Start to test the batter on a small plate after every couple folds.
• To test, drop a small amount of batter on a plate.
• If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
• If not, fold a couple more times and test again.
• Be careful not to over-fold the batter.
• Transfer the batter into a pastry bag with a round tip.
• Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
• Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
• You can also use a toothpick to burst some large air bubbles.
• Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
• When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
• While waiting, preheat the oven to 300°F (150°C).
• Bake the macarons one sheet at a time for about 18-20 minutes.
• It’ll take longer for larger macarons.
• To test for doneness, touch a macaron lightly and try to move it.
• If it slides and wobbles, bake a minute or so longer.
• The cooked macarons should be firm to touch and the base shouldn’t move.
• Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2: BUBBLEGUM BUTTERCREAM FILLING:

• In a stand mixer or with an electric hand mixer whip the butter until light and creamy on medium/high speed.
• Add in the sugar one spoon at a time on medium speed.
• Continue to whisk until mixture is pale and sugar is mostly dissolved.
• Add the FAB Premium Oil Soluble Bubblegum flavour and continue to mix until smooth on high speed.
• To assemble, transfer the buttercream filling into a pastry bag and fill the macarons..

1: FRENCH MACARON SHELLS

• Bring the egg whites to room temperature, they beat easier.
• Make sure your bowl for egg whites is super clean and free of any streaks of grease.
• Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
• Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
• Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
• If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
• If you under-mix batter, your macarons will end up with uneven surface and without feet.
• To prevent browning the macarons from the top, place an empty baking sheet on top rack.
• This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
• Line 2 baking sheets with parchment paper.
• Sift together almond flour and powdered sugar twice.
• Set aside.
• In a clean medium bowl, beat the egg whites on medium low speed until foamy.
• Then slowly add sugar one tablespoon at a time.
• Continue to beat the egg whites on medium low speed until hard peaks form.
• (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage.) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
• TIP: Making french macarons is all about the technique.
• This is the most crucial step of all.
• Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
• Start to test the batter on a small plate after every couple folds.
• To test, drop a small amount of batter on a plate.
• If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
• If not, fold a couple more times and test again.
• Be careful not to over-fold the batter.
• Transfer the batter into a pastry bag with a round tip.
• Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
• Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
• You can also use a toothpick to burst some large air bubbles.
• Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
• When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
• While waiting, preheat the oven to 300°F (150°C).
• Bake the macarons one sheet at a time for about 18-20 minutes.
• It’ll take longer for larger macarons.
• To test for doneness, touch a macaron lightly and try to move it.
• If it slides and wobbles, bake a minute or so longer.
• The cooked macarons should be firm to touch and the base shouldn’t move.
• Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2: BUBBLEGUM BUTTERCREAM FILLING:

• In a stand mixer or with an electric hand mixer whip the butter until light and creamy on medium/high speed.
• Add in the sugar one spoon at a time on medium speed.
• Continue to whisk until mixture is pale and sugar is mostly dissolved.
• Add the FAB Premium Oil Soluble Bubblegum flavour and continue to mix until smooth on high speed.
• To assemble, transfer the buttercream filling into a pastry bag and fill the macarons..

1:

• Wash the paan leaves & let it dry, chop it finely Roast the fennel seeds,cool it down and grind dardara Grind cherry, and take out in a bowl.
• In the same bowl mix everything & lastly add coconut in it Mix well and keep refrigerated for ½ an hour.
• Make balls, roll over coconut and serve..

1:

• Wash the paan leaves & let it dry, chop it finely Roast the fennel seeds,cool it down and grind dardara Grind cherry, and take out in a bowl.
• In the same bowl mix everything & lastly add coconut in it Mix well and keep refrigerated for ½ an hour.
• Make balls, roll over coconut and serve..

1: FRENCH MACARON SHELLS

• Bring the egg whites to room temperature, they beat easier.
• Make sure your bowl for egg whites is super clean and free of any streaks of grease.
• Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
• Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
• Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
• If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
• If you under-mix batter, your macarons will end up with uneven surface and without feet.
• To prevent browning the macarons from the top, place an empty baking sheet on top rack.
• This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
• Line 2 baking sheets with parchment paper.
• Sift together almond flour and powdered sugar twice.
• Set aside.
• In a clean medium bowl, beat the egg whites on medium low speed until foamy.
• Then slowly add sugar one tablespoon at a time.
• Continue to beat the egg whites on medium low speed until hard peaks form.
• (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
• TIP: Making french macarons is all about the technique.
• This is the most crucial step of all.
• Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
• Start to test the batter on a small plate after every couple folds.
• To test, drop a small amount of batter on a plate.
• If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
• If not, fold a couple more times and test again.
• Be careful not to over-fold the batter.
• Transfer the batter into a pastry bag with a round tip.
• Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
• Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
• You can also use a toothpick to burst a some large air bubbles.
• Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
• When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
• While waiting, preheat the oven to 300°F (150°C).
• Bake the macarons one sheet at a time for about 18-20 minutes.
• It’ll take longer for larger macarons.
• To test for doneness, touch a macaron lightly and try to move it.
• If it slides and wobbles, bake a minute or so longer.
• The cooked macarons should be firm to touch and the base shouldn’t move.
• Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2:

• In a stand mixer or with an electric hand mixer whip the butter until light and creamy on medium/high speed.
• Add in the sugar one spoon at a time on medium speed.
• Continue to whisk until mixture is pale and sugar is mostly dissolved.
• Add the FAB Premium Oil Soluble Indian Paan Beeda Flavour and continue to mix until smooth on high speed.
• To assemble, transfer the buttercream filling into a pastry bag and fill the macarons.

1: FRENCH MACARON SHELLS

• Bring the egg whites to room temperature, they beat easier.
• Make sure your bowl for egg whites is super clean and free of any streaks of grease.
• Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
• Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
• Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
• If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
• If you under-mix batter, your macarons will end up with uneven surface and without feet.
• To prevent browning the macarons from the top, place an empty baking sheet on top rack.
• This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
• Line 2 baking sheets with parchment paper.
• Sift together almond flour and powdered sugar twice.
• Set aside.
• In a clean medium bowl, beat the egg whites on medium low speed until foamy.
• Then slowly add sugar one tablespoon at a time.
• Continue to beat the egg whites on medium low speed until hard peaks form.
• (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
• TIP: Making french macarons is all about the technique.
• This is the most crucial step of all.
• Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
• Start to test the batter on a small plate after every couple folds.
• To test, drop a small amount of batter on a plate.
• If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
• If not, fold a couple more times and test again.
• Be careful not to over-fold the batter.
• Transfer the batter into a pastry bag with a round tip.
• Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
• Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
• You can also use a toothpick to burst a some large air bubbles.
• Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
• When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
• While waiting, preheat the oven to 300°F (150°C).
• Bake the macarons one sheet at a time for about 18-20 minutes.
• It’ll take longer for larger macarons.
• To test for doneness, touch a macaron lightly and try to move it.
• If it slides and wobbles, bake a minute or so longer.
• The cooked macarons should be firm to touch and the base shouldn’t move.
• Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2:

• In a stand mixer or with an electric hand mixer whip the butter until light and creamy on medium/high speed.
• Add in the sugar one spoon at a time on medium speed.
• Continue to whisk until mixture is pale and sugar is mostly dissolved.
• Add the FAB Premium Oil Soluble Indian Paan Beeda Flavour and continue to mix until smooth on high speed.
• To assemble, transfer the buttercream filling into a pastry bag and fill the macarons.

1:

• Bring the egg whites to room temperature, they beat easier.
• Make sure your bowl for egg whites is super clean and free of any streaks of grease.
• Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
• Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
• Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
• If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
• If you under-mix batter, your macarons will end up with uneven surface and without feet.
• To prevent browning the macarons from the top, place an empty baking sheet on top rack.
• This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
• Line 2 baking sheets with parchment paper.
• Sift together almond flour and powdered sugar twice.
• Set aside.
• In a clean medium bowl, beat the egg whites on medium low speed until foamy.
• Then slowly add sugar one tablespoon at a time.
• Continue to beat the egg whites on medium low speed until hard peaks form.
• (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage.) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
• TIP: Making french macarons is all about the technique.
• This is the most crucial step of all.
• Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
• Start to test the batter on a small plate after every couple folds.
• To test, drop a small amount of batter on a plate.
• If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
• If not, fold a couple more times and test again.
• Be careful not to over-fold the batter.
• Transfer the batter into a pastry bag with a round tip.
• Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
• Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
• You can also use a toothpick to burst a some large air bubbles.
• Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
• When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
• While waiting, preheat the oven to 300°F (150°C).
• Bake the macarons one sheet at a time for about 18-20 minutes.
• It’ll take longer for larger macarons.
• To test for doneness, touch a macaron lightly and try to move it.
• If it slides and wobbles, bake a minute or so longer.
• The cooked macarons should be firm to touch and the base shouldn’t move.
• Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2: Directions

• In small saucepan, bring heavy cream to a simmer.
• Do not boil.
• Pour the hot cream over chocolate, and let it sit for 2 minutes.
• Then mix well until smooth for couple minutes.
• Stir in butter to add some shine.
• Add the FAB 100% Natural Oil Soluble Black Pepper Extract and whisk together to mix well.
• Let it cool and thicken a little bit to use it as a filling/frosting..

1:

• Bring the egg whites to room temperature, they beat easier.
• Make sure your bowl for egg whites is super clean and free of any streaks of grease.
• Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
• Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
• Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
• If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
• If you under-mix batter, your macarons will end up with uneven surface and without feet.
• To prevent browning the macarons from the top, place an empty baking sheet on top rack.
• This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
• Line 2 baking sheets with parchment paper.
• Sift together almond flour and powdered sugar twice.
• Set aside.
• In a clean medium bowl, beat the egg whites on medium low speed until foamy.
• Then slowly add sugar one tablespoon at a time.
• Continue to beat the egg whites on medium low speed until hard peaks form.
• (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage.) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
• TIP: Making french macarons is all about the technique.
• This is the most crucial step of all.
• Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
• Start to test the batter on a small plate after every couple folds.
• To test, drop a small amount of batter on a plate.
• If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
• If not, fold a couple more times and test again.
• Be careful not to over-fold the batter.
• Transfer the batter into a pastry bag with a round tip.
• Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
• Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
• You can also use a toothpick to burst a some large air bubbles.
• Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
• When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
• While waiting, preheat the oven to 300°F (150°C).
• Bake the macarons one sheet at a time for about 18-20 minutes.
• It’ll take longer for larger macarons.
• To test for doneness, touch a macaron lightly and try to move it.
• If it slides and wobbles, bake a minute or so longer.
• The cooked macarons should be firm to touch and the base shouldn’t move.
• Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2: Directions

• In small saucepan, bring heavy cream to a simmer.
• Do not boil.
• Pour the hot cream over chocolate, and let it sit for 2 minutes.
• Then mix well until smooth for couple minutes.
• Stir in butter to add some shine.
• Add the FAB 100% Natural Oil Soluble Black Pepper Extract and whisk together to mix well.
• Let it cool and thicken a little bit to use it as a filling/frosting..

1:

• Whisk the egg whites and castor sugar until stiff peaks.
• Add the desired gel colour.
• Sieve in the almond flour and sugar mixture.
• Use the cut and fold technique to mix the batter.
• Mix just until the batter looks like a dry cake batter.
• Do not over mix.
• Pipe into the desired shape and size.
• Bake at 160 °C for 15-20 min.
• This recipe is a foolproof macaron recipe, no resting needed, from raw ingredients to baking to ready shells within 30 minutes.
• Macarons are considered to be a dessert which is high on sweetness, I curated this recipe to cut the sweetness with the kick of Fab Premium Oil Soluble Aam Panna flavour paired with every Indian’s love, Chaat Masala and Black salt.
• Giving the best sweet, sour and savoury texture in one bite.

1:

• Whisk the egg whites and castor sugar until stiff peaks.
• Add the desired gel colour.
• Sieve in the almond flour and sugar mixture.
• Use the cut and fold technique to mix the batter.
• Mix just until the batter looks like a dry cake batter.
• Do not over mix.
• Pipe into the desired shape and size.
• Bake at 160 °C for 15-20 min.
• This recipe is a foolproof macaron recipe, no resting needed, from raw ingredients to baking to ready shells within 30 minutes.
• Macarons are considered to be a dessert which is high on sweetness, I curated this recipe to cut the sweetness with the kick of Fab Premium Oil Soluble Aam Panna flavour paired with every Indian’s love, Chaat Masala and Black salt.
• Giving the best sweet, sour and savoury texture in one bite.

1:

• Cream the icing sugar and cold butter together.
• Add flour.
• Mix until a little bound.Chill the sweet pastry dough in fridge for 2 hours before baking.
• Roll the dough into cookie tray.
• Half bake at 170 °C for 7-10 minutes.
• Combine all the Honey Nut filling components in a saucepan.
• Boil until sugar is dissolved and the mixture is shiny.
• Pour this mixture over the half baked sweet pastry.
• Bake it again for 20-25 minute at 170 °C or until golden brown.
• This recipe is a tight hug to you on a cold winter evening.
• Perfectly matching with a hot cup of cappuccino.
• Buttery and flaky crust topped up with the richest dry fruits and honey loaded with the aroma and delicious flavour of cinnamon, already making you drool over the combination..

1:

• Cream the icing sugar and cold butter together.
• Add flour.
• Mix until a little bound.Chill the sweet pastry dough in fridge for 2 hours before baking.
• Roll the dough into cookie tray.
• Half bake at 170 °C for 7-10 minutes.
• Combine all the Honey Nut filling components in a saucepan.
• Boil until sugar is dissolved and the mixture is shiny.
• Pour this mixture over the half baked sweet pastry.
• Bake it again for 20-25 minute at 170 °C or until golden brown.
• This recipe is a tight hug to you on a cold winter evening.
• Perfectly matching with a hot cup of cappuccino.
• Buttery and flaky crust topped up with the richest dry fruits and honey loaded with the aroma and delicious flavour of cinnamon, already making you drool over the combination..

1:

• Chop dark chocolate into small pieces and keep this aside in a bowl.
• Heat fresh cream or Baileys in a microwave, until it’s hot (not boiling hot).
• Pour this onto the chopped dark chocolate.
• Don’t mix.
• Keep this aside for 3-4 mins.
• Later, start mixing it gently using a whisk or a steel spoon.
• Add butter, Fab Intense Irish Cream Flavour and instant coffee powder.
• Mix well.
• If the chocolate pieces are not melted and mixed properly, pop it in the microwave and heat it for few seconds.
• Continue mixing until the mixture is smooth and shiny without any lumps.
• Cover the bowl with plastic wrap, ensure that the plastic wrap is pressed against the entire top surface.
• Refrigerate for 2 hours or until the mixture is firm enough to hold the shape.
• Once it’s set, lightly coat your palms with unsweetened cocoa powder to prevent it from sticking, and roll out each truffle.
• Place the rolled truffles on a parchment lined tray and refrigerate again for 30 minutes or until firm.
• Before serving, roll them again in unsweetened cocoa powder.
• Store the remaining truffles in the fridge.
• Enjoy.

1:

• Chop dark chocolate into small pieces and keep this aside in a bowl.
• Heat fresh cream or Baileys in a microwave, until it’s hot (not boiling hot).
• Pour this onto the chopped dark chocolate.
• Don’t mix.
• Keep this aside for 3-4 mins.
• Later, start mixing it gently using a whisk or a steel spoon.
• Add butter, Fab Intense Irish Cream Flavour and instant coffee powder.
• Mix well.
• If the chocolate pieces are not melted and mixed properly, pop it in the microwave and heat it for few seconds.
• Continue mixing until the mixture is smooth and shiny without any lumps.
• Cover the bowl with plastic wrap, ensure that the plastic wrap is pressed against the entire top surface.
• Refrigerate for 2 hours or until the mixture is firm enough to hold the shape.
• Once it’s set, lightly coat your palms with unsweetened cocoa powder to prevent it from sticking, and roll out each truffle.
• Place the rolled truffles on a parchment lined tray and refrigerate again for 30 minutes or until firm.
• Before serving, roll them again in unsweetened cocoa powder.
• Store the remaining truffles in the fridge.
• Enjoy.

1:

• Take a medium size lemon and from it take 1/2 slice lemon and squeeze it and mix with 1/4 tsp water and keep aside.
• Mix pactin n 20 gms castor sugar.
• Boil water @60° C and pour pectin n Castor sugar mix in 2 to 3 stages and Give 3 minutes boil on medium flame .
• After a boil add liquid Glucose mix well now add castor sugar in 2 to 3 stages and boil it to 107°C and now add lemon juice mixture stir well and switch off the flame.
• Add FAB Premium Oil Soluble Juicy Litchi Flavour 1/4 tsp+ 1/8 tsp .
• Now put this mixture into pate de fruit mould and let it set at room temperature for about an hour.
• Don't refrigerator it.
• After unmolding Pate De Fruit , roll them into Castor sugar and relish the tasty litchi pate de fruit..

1:

• Take a medium size lemon and from it take 1/2 slice lemon and squeeze it and mix with 1/4 tsp water and keep aside.
• Mix pactin n 20 gms castor sugar.
• Boil water @60° C and pour pectin n Castor sugar mix in 2 to 3 stages and Give 3 minutes boil on medium flame .
• After a boil add liquid Glucose mix well now add castor sugar in 2 to 3 stages and boil it to 107°C and now add lemon juice mixture stir well and switch off the flame.
• Add FAB Premium Oil Soluble Juicy Litchi Flavour 1/4 tsp+ 1/8 tsp .
• Now put this mixture into pate de fruit mould and let it set at room temperature for about an hour.
• Don't refrigerator it.
• After unmolding Pate De Fruit , roll them into Castor sugar and relish the tasty litchi pate de fruit..

1:

• Take nonstick pan add condensed milk and butter on slow flame.
• Mix well and turnoff the heat and add all remaining ingredients and stir well till chocolate melts completely turn on has very slow flame After mixing completely pour in some other vessel cover with cling wrap and put it in the fridge to cool down and little set Pour fudge in piping bag and fill chocolate cups and decorate with sprinkles.
• Enjoy chilled boozy cups .

1:

• Take nonstick pan add condensed milk and butter on slow flame.
• Mix well and turnoff the heat and add all remaining ingredients and stir well till chocolate melts completely turn on has very slow flame After mixing completely pour in some other vessel cover with cling wrap and put it in the fridge to cool down and little set Pour fudge in piping bag and fill chocolate cups and decorate with sprinkles.
• Enjoy chilled boozy cups .

1:

• For the truffle, heat the cream in a heavy bottom pan over medium flame.
• Wait till bubbles start to appear on the sides.
• Pour the warm cream over the chopped dark chocolate bowl and wait for a few seconds.
• Now mix till well incorporated, ensuring no chocolate bits are left in the mixture.
• If you see some unmelted chocolate in the mixture, microwave it for 10 - 15 seconds and mix again till a smooth glossy chocolate mixture is ready.
• Now add the star ingredient of the dish - Fab Premium Oil Soluble Lemongrass Flavour to this.
• Mix well again till the flavour is completely infused inside.
• Cover the bowl with cling film and let it rest in the refrigerator for 6-7 hrs till softly set.
• Now for the chocolate assembly.
• In a bowl melt half of the dark chocolate over a double boiler.
• Once done, mix in the left over chocolate to temper it.
• Take a spoonful of melted chocolate and pour it in the domes, tilting it side to side to cover the dome cavity with chocolate.
• Now, placing a parchment paper below; turn the mould upside down, to remove the excess chocolate and to give an even coating on all the edges.
• With the help of a small size scoop, scoop a ball of lemongrass chocolate truffle and place it in each chocolate covered cavity, leaving some space on the top, for the final chocolate finish.
• Once done with all the cavity fillings, pour the leftover melted dark chocolate to finish.
• Clean the edges of the cavity, with a wet kitchen towel to insure sharp clean edges.
• Set them in the fridge for 20 - 25 mins.
• Carefully unmold your silicone domes and you have your chocolate lemongrass domes ready!.

1:

• For the truffle, heat the cream in a heavy bottom pan over medium flame.
• Wait till bubbles start to appear on the sides.
• Pour the warm cream over the chopped dark chocolate bowl and wait for a few seconds.
• Now mix till well incorporated, ensuring no chocolate bits are left in the mixture.
• If you see some unmelted chocolate in the mixture, microwave it for 10 - 15 seconds and mix again till a smooth glossy chocolate mixture is ready.
• Now add the star ingredient of the dish - Fab Premium Oil Soluble Lemongrass Flavour to this.
• Mix well again till the flavour is completely infused inside.
• Cover the bowl with cling film and let it rest in the refrigerator for 6-7 hrs till softly set.
• Now for the chocolate assembly.
• In a bowl melt half of the dark chocolate over a double boiler.
• Once done, mix in the left over chocolate to temper it.
• Take a spoonful of melted chocolate and pour it in the domes, tilting it side to side to cover the dome cavity with chocolate.
• Now, placing a parchment paper below; turn the mould upside down, to remove the excess chocolate and to give an even coating on all the edges.
• With the help of a small size scoop, scoop a ball of lemongrass chocolate truffle and place it in each chocolate covered cavity, leaving some space on the top, for the final chocolate finish.
• Once done with all the cavity fillings, pour the leftover melted dark chocolate to finish.
• Clean the edges of the cavity, with a wet kitchen towel to insure sharp clean edges.
• Set them in the fridge for 20 - 25 mins.
• Carefully unmold your silicone domes and you have your chocolate lemongrass domes ready!.

1: Aam Panna Truffle Balls

• Place chopped white chocolate in a mixing bowl .
• In a saucepan over medium heat , bring cream to boil.
• Remove pan from heat and pour the cream over the chocolate.
• Stir it with a rubber spatula until it’s thoroughly melted and blended.
• Keep the dough at room temp for 5 to 6 hours.
• Add the essence/flavour and the other spices .
• Mix well.
• And keep aside for 1 hour .
• Make balls of this and keep for seating in fridge for 15 minutes.
• In another bowl melt white chocolate and add the candy colour.
• Dip these truffles balls with the help of a fork and drain them out on parchment paper.
• Place them over paper cups and serve ..

1: Aam Panna Truffle Balls

• Place chopped white chocolate in a mixing bowl .
• In a saucepan over medium heat , bring cream to boil.
• Remove pan from heat and pour the cream over the chocolate.
• Stir it with a rubber spatula until it’s thoroughly melted and blended.
• Keep the dough at room temp for 5 to 6 hours.
• Add the essence/flavour and the other spices .
• Mix well.
• And keep aside for 1 hour .
• Make balls of this and keep for seating in fridge for 15 minutes.
• In another bowl melt white chocolate and add the candy colour.
• Dip these truffles balls with the help of a fork and drain them out on parchment paper.
• Place them over paper cups and serve ..

1: For sable

• Cream brown sugar and butter till light and fluffy, mix flour and make a smooth dough.
• Transfer the dough into two baking sheets ,roll the dough 2 mm thick and keep in the freezer.
• For the choux combine milk, butter,salt,sugar and 100 grams of water in a saucepan and bring it to boil,remove from heat and add floor ,mix until a smooth dough is formed return the saucepan to heat and cook and stir until the dough pulls away from the sides of the saucepan.
• Remove from the heat, beat till all the steam had evaporated, add the eggs a little at a time beating well between additions, until the mixture is smooth and glossy, transfer to a piping bag with a one cm.
• Opening, pipe 2 inch round on a baking paper.
• Remove sable from the freezer peel off the top sheet and cut 2 inch diameter with cookie cutter, place this disc on top of choux.
• Place into a preheated oven at 180°c and bake till it turns brown about 20 minutes, open oven door and to reduce steam then close door.
• Continue to bake until it's golden brown, about 7-10 minutes depending on oven.
• Remove from the oven cool and using the knife Pierce from the base..

2: Lemon curd mousse

• Place lemon juice and sugar in a saucepan and set over medium heat, bring it to boil, whisking a little to dissolve sugar, remove from the heat, add cornflour mixed in water and mix well then add a drop of key lime flavour and lemon rind flavour from fab, mix well, while whisking add lightly beaten eggs and whisk briskly to ensure eggs do not cook, return the saucepan to heat and continue to whisk, as soon as the mix boils remove from the heat and add butter, ensure its mixed well.
• Cool the mix completely and mix with whipped cream.
• Pipe the moose into choux and serve..

1: For sable

• Cream brown sugar and butter till light and fluffy, mix flour and make a smooth dough.
• Transfer the dough into two baking sheets ,roll the dough 2 mm thick and keep in the freezer.
• For the choux combine milk, butter,salt,sugar and 100 grams of water in a saucepan and bring it to boil,remove from heat and add floor ,mix until a smooth dough is formed return the saucepan to heat and cook and stir until the dough pulls away from the sides of the saucepan.
• Remove from the heat, beat till all the steam had evaporated, add the eggs a little at a time beating well between additions, until the mixture is smooth and glossy, transfer to a piping bag with a one cm.
• Opening, pipe 2 inch round on a baking paper.
• Remove sable from the freezer peel off the top sheet and cut 2 inch diameter with cookie cutter, place this disc on top of choux.
• Place into a preheated oven at 180°c and bake till it turns brown about 20 minutes, open oven door and to reduce steam then close door.
• Continue to bake until it's golden brown, about 7-10 minutes depending on oven.
• Remove from the oven cool and using the knife Pierce from the base..

2: Lemon curd mousse

• Place lemon juice and sugar in a saucepan and set over medium heat, bring it to boil, whisking a little to dissolve sugar, remove from the heat, add cornflour mixed in water and mix well then add a drop of key lime flavour and lemon rind flavour from fab, mix well, while whisking add lightly beaten eggs and whisk briskly to ensure eggs do not cook, return the saucepan to heat and continue to whisk, as soon as the mix boils remove from the heat and add butter, ensure its mixed well.
• Cool the mix completely and mix with whipped cream.
• Pipe the moose into choux and serve..

1:

• Soak the raisins in rum for a day or 2 days if you prefer strong rum flavor.
• If you want a light flavor soak them overnight.
• Melt the dark chocolate and make it smooth.
• Make sure there are no lumps.
• Mix the soaked raisins in the chocolate and give it a good stir (if there is extra liquid rum, strain and then add the raisins in the chocolate).
• Now add the Fab Premium Oil Soluble Rum Plum Flavour & Fab Premium Oil Soluble Orange Rind Flavour and again give it a quick mix.
• Pour the chocolate & raisin mixture into the mould.
• This chocolate sets well in a bar shape mould.
• If using bottle or any other mould, Make shells and then add the soaked raisins in between and refill the mould with chocolate If using white rum, you can add a little orange juice while soaking the raisins in rum.

1:

• Soak the raisins in rum for a day or 2 days if you prefer strong rum flavor.
• If you want a light flavor soak them overnight.
• Melt the dark chocolate and make it smooth.
• Make sure there are no lumps.
• Mix the soaked raisins in the chocolate and give it a good stir (if there is extra liquid rum, strain and then add the raisins in the chocolate).
• Now add the Fab Premium Oil Soluble Rum Plum Flavour & Fab Premium Oil Soluble Orange Rind Flavour and again give it a quick mix.
• Pour the chocolate & raisin mixture into the mould.
• This chocolate sets well in a bar shape mould.
• If using bottle or any other mould, Make shells and then add the soaked raisins in between and refill the mould with chocolate If using white rum, you can add a little orange juice while soaking the raisins in rum.

1:

• Take your aged egg whites in a clean bowl for whipping.
• Make sure the bowl and the whisk is absolutely free from any moisture or fat and the egg whites are at room temperature.
• Add the almond flour and powdered sugar in a mixer and mix it for 20 seconds.
• Sieve and keep it ready.
• Any granules remaining, churn them again and add back.
• Start whipping the egg whites at low.
• Slowly the egg whites will start becoming frothy, as the froth becomes stronger and bigger, start adding granulated sugar, 2 tbsp at a time and keep mixing until all the sugar is gone.
• This process will take about 5 minutes.
• Add any color you want to add, at this time.
• Whip it for 5 minutes more, until it reaches the stiff peak stage.
• You will know it’s done as the meringue will start gathering as a ball inside the whisk.
• Now start adding the almond flour and sugar mixture into meringue in parts.
• Pour in half of the mixture and start folding in.
• Do not mix randomly.
• Gently fold moving the spatula from under the batter to the top, so as not to deflate the meringue.
• Once mixed, add the rest and continue the same method of folding; under the batter to the top, cut the batter with a spatula from the center and move to the side, making sure to scrape the sides.
• Keep checking the consistency.
• Stop folding once you have a ribbon like consistency, when you raise the spatula the batter falls down to form a ribbon.
• Take a piping bag fitted with a round nozzle and fill it with the batter.
• Take your prepared tray ( lined with parchment paper) and start piping the circles.
• Pipe the circle and lift the bag in a circular motion and not straight up.
• Make sure that the nozzle is straight, perpendicular to the tray.
• Let the piped batter rest for about a half hour, or until the top is not sticky to the touch.
• In the meantime, preheat the oven at 170 °C .Put the tray in the preheated oven for about 8 minutes.
• After 8 minutes turn the tray around and let it bake for another 7 minutes.
• Once done, take it out and let it cool down.
• Once cool, store it in an airtight container..

2: Preparing Ganache

• Preparing Ganache- I’ve used Callebaut white here and prepared the ganache with 3:1 consistency (3 parts chocolate and 1-part cream).
• Once the ganache is done, add a few drops of Fab Premium Oil Soluble Jackfruit Flavour and mix.
• Once slightly cool, add powdered jackfruit and fold in.
• I have used Frubites here, they are yummy and addictive as it is.
• I couldn’t save anything for the picture… lol.
• The ganache needs to rest at least a day in the fridge to get a piping consistency.
• So you can either make this a few days ahead or freeze the macs and fill when the ganache is ready..

3: Coconut filling

• Mix 150 gms of coconut powder with 100 gms of salted caramel to get thick consistency.
• Add caramel if very thick or vice versa..

4: Assembly

• Filling the shells – Take a Sultan nozzle or any other nozzle to fill the shell making sure you leave space in the center and fill it with the coconut and caramel filling.
• I pipe it, as I keep the consistency like very thick caramel.
• Let the filled macs rest in the fridge for at least a day for the flavor to fully develop.
• Make sure to let it come to room temperature before savoring.
• Voila!! Your mac is done.
• This is a piece of heaven in your mouth.
• Trust me when I say this.
• This is something that vanishes from my fridge in a blink and I’m not complaining.
• I would love to make this any day.

1:

• Take your aged egg whites in a clean bowl for whipping.
• Make sure the bowl and the whisk is absolutely free from any moisture or fat and the egg whites are at room temperature.
• Add the almond flour and powdered sugar in a mixer and mix it for 20 seconds.
• Sieve and keep it ready.
• Any granules remaining, churn them again and add back.
• Start whipping the egg whites at low.
• Slowly the egg whites will start becoming frothy, as the froth becomes stronger and bigger, start adding granulated sugar, 2 tbsp at a time and keep mixing until all the sugar is gone.
• This process will take about 5 minutes.
• Add any color you want to add, at this time.
• Whip it for 5 minutes more, until it reaches the stiff peak stage.
• You will know it’s done as the meringue will start gathering as a ball inside the whisk.
• Now start adding the almond flour and sugar mixture into meringue in parts.
• Pour in half of the mixture and start folding in.
• Do not mix randomly.
• Gently fold moving the spatula from under the batter to the top, so as not to deflate the meringue.
• Once mixed, add the rest and continue the same method of folding; under the batter to the top, cut the batter with a spatula from the center and move to the side, making sure to scrape the sides.
• Keep checking the consistency.
• Stop folding once you have a ribbon like consistency, when you raise the spatula the batter falls down to form a ribbon.
• Take a piping bag fitted with a round nozzle and fill it with the batter.
• Take your prepared tray ( lined with parchment paper) and start piping the circles.
• Pipe the circle and lift the bag in a circular motion and not straight up.
• Make sure that the nozzle is straight, perpendicular to the tray.
• Let the piped batter rest for about a half hour, or until the top is not sticky to the touch.
• In the meantime, preheat the oven at 170 °C .Put the tray in the preheated oven for about 8 minutes.
• After 8 minutes turn the tray around and let it bake for another 7 minutes.
• Once done, take it out and let it cool down.
• Once cool, store it in an airtight container..

2: Preparing Ganache

• Preparing Ganache- I’ve used Callebaut white here and prepared the ganache with 3:1 consistency (3 parts chocolate and 1-part cream).
• Once the ganache is done, add a few drops of Fab Premium Oil Soluble Jackfruit Flavour and mix.
• Once slightly cool, add powdered jackfruit and fold in.
• I have used Frubites here, they are yummy and addictive as it is.
• I couldn’t save anything for the picture… lol.
• The ganache needs to rest at least a day in the fridge to get a piping consistency.
• So you can either make this a few days ahead or freeze the macs and fill when the ganache is ready..

3: Coconut filling

• Mix 150 gms of coconut powder with 100 gms of salted caramel to get thick consistency.
• Add caramel if very thick or vice versa..

4: Assembly

• Filling the shells – Take a Sultan nozzle or any other nozzle to fill the shell making sure you leave space in the center and fill it with the coconut and caramel filling.
• I pipe it, as I keep the consistency like very thick caramel.
• Let the filled macs rest in the fridge for at least a day for the flavor to fully develop.
• Make sure to let it come to room temperature before savoring.
• Voila!! Your mac is done.
• This is a piece of heaven in your mouth.
• Trust me when I say this.
• This is something that vanishes from my fridge in a blink and I’m not complaining.
• I would love to make this any day.

1: For Making Mango Macaron Shell

• Separate egg whites from yolks and weigh correctly.
• Sift Almond meal along with Icing sugar to discard any lumps.
• Keep it aside.
• Beat egg white in an electric hand beater until frothy with a pinch of Cream of Tartar.
• Add caster sugar little by little until it turns shiny and stiff.
• Add Almond meal icing sugar mixture to the whipped egg whites and fold gently.
• To it add Golden Yellow colour Gel and Fab Premium Oil Soluble Alphonso Mango oil soluble flavour and fold the Macaronage gently until you reach figure eight consistency.
• Pipe the Macaronage on a lined parchment paper or silpat and let it dry for an hour or two or until it dries on top.
• Bake at 125°C To 130°C for 17 to 20 mins.
• Cool the Macaron shell completely before filling.
• Method for Making Toasted Coconut Butter cream filling Toast shredded coconut for 10 mins in oven until coconut moisture evaporates and completely dry.
• Let it cool and keep aside.
• In a dry bowl add butter and whisk to creamy consistency.
• To it add icing sugar and mix well.
• Add Fab Premium Oil Soluble Toasted Coconut Flavour and Toasted coconut to the Butter cream and gently fold.

2: Assembly

• Pair Macaron and pipe a Dollop of Homemade Mango Jam in centre and pipe the Toasted Coconut Butter Cream in a star nozzle around the jam.

1: For Making Mango Macaron Shell

• Separate egg whites from yolks and weigh correctly.
• Sift Almond meal along with Icing sugar to discard any lumps.
• Keep it aside.
• Beat egg white in an electric hand beater until frothy with a pinch of Cream of Tartar.
• Add caster sugar little by little until it turns shiny and stiff.
• Add Almond meal icing sugar mixture to the whipped egg whites and fold gently.
• To it add Golden Yellow colour Gel and Fab Premium Oil Soluble Alphonso Mango oil soluble flavour and fold the Macaronage gently until you reach figure eight consistency.
• Pipe the Macaronage on a lined parchment paper or silpat and let it dry for an hour or two or until it dries on top.
• Bake at 125°C To 130°C for 17 to 20 mins.
• Cool the Macaron shell completely before filling.
• Method for Making Toasted Coconut Butter cream filling Toast shredded coconut for 10 mins in oven until coconut moisture evaporates and completely dry.
• Let it cool and keep aside.
• In a dry bowl add butter and whisk to creamy consistency.
• To it add icing sugar and mix well.
• Add Fab Premium Oil Soluble Toasted Coconut Flavour and Toasted coconut to the Butter cream and gently fold.

2: Assembly

• Pair Macaron and pipe a Dollop of Homemade Mango Jam in centre and pipe the Toasted Coconut Butter Cream in a star nozzle around the jam.

1:

• Put the white chocolate, butter and cream on a pan over a double boiler.
• Let it melt.
• Stir in the coconut, salt and the Fab Premium Oil Soluble Indian Paan Beeda Flavour.
• Gently mix.
• Let it set in the refrigerator for at least a couple of hours.
• Meanwhile, add a little green food colour to the bowl of coconut and mix thoroughly.
• Take out the set chocolate and scoop out about a tablespoon of it to make one round ball.
• Gently press the centre of each ball and insert some gulkand.
• Make round balls out of it.
• Roll the truffle balls in the green coloured coconut.
• Refrigerate for about an hour.
• Your Paan Truffles are ready to be devoured!.

1:

• Put the white chocolate, butter and cream on a pan over a double boiler.
• Let it melt.
• Stir in the coconut, salt and the Fab Premium Oil Soluble Indian Paan Beeda Flavour.
• Gently mix.
• Let it set in the refrigerator for at least a couple of hours.
• Meanwhile, add a little green food colour to the bowl of coconut and mix thoroughly.
• Take out the set chocolate and scoop out about a tablespoon of it to make one round ball.
• Gently press the centre of each ball and insert some gulkand.
• Make round balls out of it.
• Roll the truffle balls in the green coloured coconut.
• Refrigerate for about an hour.
• Your Paan Truffles are ready to be devoured!.

Layer 1

• Cook the pulp till it reduces to half Add milkmaid and butter, stir and cook till it gets a good boil.
• Now add the mawa and stir till combined Remove from heat and add the chocolate, stir well till chocolate melts.
• Add essence/flavour and colour if using.
• Spread the mixture in the prepared pan and let set for an hour.

Layer 2

• Put milkmaid, butter, chili powder, chaat masala on heat, stir and cook till it gets a good boil.
• Now add the mawa and cashew nut powder, stir till combined Remove from heat and add the chocolate and essence/flavour, stir well till chocolate melts.
• Spread evenly over layer 1 and top with paprika.
• Refrigerate for 4 to 5 hours till firm, unmould and cut into desired shapes.

Layer 1

• Cook the pulp till it reduces to half Add milkmaid and butter, stir and cook till it gets a good boil.
• Now add the mawa and stir till combined Remove from heat and add the chocolate, stir well till chocolate melts.
• Add essence/flavour and colour if using.
• Spread the mixture in the prepared pan and let set for an hour.

Layer 2

• Put milkmaid, butter, chili powder, chaat masala on heat, stir and cook till it gets a good boil.
• Now add the mawa and cashew nut powder, stir till combined Remove from heat and add the chocolate and essence/flavour, stir well till chocolate melts.
• Spread evenly over layer 1 and top with paprika.
• Refrigerate for 4 to 5 hours till firm, unmould and cut into desired shapes.

1:

• Baking sheets with parchment paper.
• Sift together almond flour, charcoal powder and icing sugar twice.
• Leave aside.
• In a clean medium bowl, beat the aquafaba on low speed until foamy.
• Gradually increase the speed to medium.
• Slowly add caster sugar one teaspoon at a time.
• Continue to beat the aquafaba on high speed until hard peaks form.
• Sift almond flour mixture over whipped aquafaba, and gently fold it with a spatula until batter is just combined.
• TIPS: Making french macarons is all about the technique.
• This is the most crucial step of all.
• Let me try to describe the folding motion as best as I can.
• Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
• I suggest to count every fold, I do about 50 folds, and then I start testing the batter on a small plate after every couple folds.
• To test, drop a small amount of batter on a plate.
• If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
• If not, fold a couple more times and test again.
• Be careful not to over-fold.
• Transfer the batter into a pastry bag with a round tip.
• Pipe about 1.5-inch rounds about an inch apart on prepared baking sheets.
• Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
• Let the macarons sit out on the counter for at least 30-45minutes, maybe up to a couple hours, depending on humidity.
• When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
• While waiting, preheat the oven to 100°C Bake the macarons one sheet at a time for about 25-30 minutes.
• It’ll take longer for larger macarons.
• The macarons are ready when they come off the sheet easily.
• Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely.
• Reverse cookie shells on their backs, and pipe a small mound of filling on one of them.
• Top with the other shell..

1: For Bergamot ganache

• Melt chocolate and cream separately in 2 bowls.
• Get them at room temp and mix.
• Add Bergamot essence/Flavour and store..

2: For assembly

• Reverse cookie shells on their backs, and pipe a small mound of filling on one of them.
• Top with the other shell..

3:

• Aquafaba 'Aqua' means water and 'faba' means legume.
• Aquafaba is simply residual water from cooking legumes such as chickpeas.
• When concentrated, the water is thick and viscous like egg white.
• And it whips up very similarly to egg white! .

1:

• Baking sheets with parchment paper.
• Sift together almond flour, charcoal powder and icing sugar twice.
• Leave aside.
• In a clean medium bowl, beat the aquafaba on low speed until foamy.
• Gradually increase the speed to medium.
• Slowly add caster sugar one teaspoon at a time.
• Continue to beat the aquafaba on high speed until hard peaks form.
• Sift almond flour mixture over whipped aquafaba, and gently fold it with a spatula until batter is just combined.
• TIPS: Making french macarons is all about the technique.
• This is the most crucial step of all.
• Let me try to describe the folding motion as best as I can.
• Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
• I suggest to count every fold, I do about 50 folds, and then I start testing the batter on a small plate after every couple folds.
• To test, drop a small amount of batter on a plate.
• If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
• If not, fold a couple more times and test again.
• Be careful not to over-fold.
• Transfer the batter into a pastry bag with a round tip.
• Pipe about 1.5-inch rounds about an inch apart on prepared baking sheets.
• Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
• Let the macarons sit out on the counter for at least 30-45minutes, maybe up to a couple hours, depending on humidity.
• When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
• While waiting, preheat the oven to 100°C Bake the macarons one sheet at a time for about 25-30 minutes.
• It’ll take longer for larger macarons.
• The macarons are ready when they come off the sheet easily.
• Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely.
• Reverse cookie shells on their backs, and pipe a small mound of filling on one of them.
• Top with the other shell..

1: For Bergamot ganache

• Melt chocolate and cream separately in 2 bowls.
• Get them at room temp and mix.
• Add Bergamot essence/Flavour and store..

2: For assembly

• Reverse cookie shells on their backs, and pipe a small mound of filling on one of them.
• Top with the other shell..

3:

• Aquafaba 'Aqua' means water and 'faba' means legume.
• Aquafaba is simply residual water from cooking legumes such as chickpeas.
• When concentrated, the water is thick and viscous like egg white.
• And it whips up very similarly to egg white! .

1:

• Boil water, butter, salt and sugar.
• Once it reaches a rolling boil, add all the dry ingredients while mixing continuously using a wooden or rubber spatula.
• Cook this mix to lose some moisture and till : a) the mix forms a ball and doesn’t stick when touched b) it appears shiny c) sizzling sound.
• Transfer it to a stand mixer fixed with paddle attachment and beat on low speed till it is lukewarm to touch.
• Add in the eggs and vanilla in small portions beating well after each addition until fully incorporated.
• The batter is ready when a ‘V’ shaped arrow appears when you lift the paddle attachment.
• Transfer the batter to a piping bag fitted with R3 nozzle and pipe on a silpat.
• Flatten the top/peaks with water.
• Transfer the tray to the chiller.
• Egg wash(Egg+Milk Equal Quantity) and bake at 200°C in a deck oven for 15 mins.
• Reduce the temperature to 180°C and bake for 15 mins.
• Reduce the temperature to 150°C and bake for 15-20 mins, till dry..

2: Lavender Pastry Cream

• Heat milk and sugar(1) till sugar dissolves.
• In a separate bowl, mix the yolk, cornflour, sugar(2) and Fab Premium Oil Soluble Lavender Flavour till the cornstarch is combined and lump free.
• Pour the hot milk mix to the egg mix in a thin stream, while constantly whisking, to temper the eggs.
• Strain the tempered mix and transfer it over flame in a Thick Bottom Pan and keep whisking till it reaches a boil.
• Cook for a minute more and then take off flame.Add the butter and whisk to combine.
• Transfer to a clean bowl and cover with cling wrap touching the surface of the pastry cream.
• Cool it over an ice bath for immediate use..

3: Lemon Curd

• Bloom the gelatine in cold water.
• Heat the lemon juice and caster sugar.
• Pour it in a thin stream over eggs +Fab Premium Oil Soluble Lemon Rind Flavour while whisking constantly to temper.
• Strain the mix and leave it on a double boiler till it thickens, stirring occasionally.
• Once thickened take it off the flame and add melted and strained gelatine and stir in butter.
• Cling wrap with the surface touching the lemon curd and cool..

4: Assembly

• Make a Hole at the base of the Choux and fill in the Diplomat Crème ( 2:1 Ratio of Pastry Cream to Whipped Cream) Pipe in the Lemon Curd too.
• And Garnish as Desired..

1:

• Boil water, butter, salt and sugar.
• Once it reaches a rolling boil, add all the dry ingredients while mixing continuously using a wooden or rubber spatula.
• Cook this mix to lose some moisture and till : a) the mix forms a ball and doesn’t stick when touched b) it appears shiny c) sizzling sound.
• Transfer it to a stand mixer fixed with paddle attachment and beat on low speed till it is lukewarm to touch.
• Add in the eggs and vanilla in small portions beating well after each addition until fully incorporated.
• The batter is ready when a ‘V’ shaped arrow appears when you lift the paddle attachment.
• Transfer the batter to a piping bag fitted with R3 nozzle and pipe on a silpat.
• Flatten the top/peaks with water.
• Transfer the tray to the chiller.
• Egg wash(Egg+Milk Equal Quantity) and bake at 200°C in a deck oven for 15 mins.
• Reduce the temperature to 180°C and bake for 15 mins.
• Reduce the temperature to 150°C and bake for 15-20 mins, till dry..

2: Lavender Pastry Cream

• Heat milk and sugar(1) till sugar dissolves.
• In a separate bowl, mix the yolk, cornflour, sugar(2) and Fab Premium Oil Soluble Lavender Flavour till the cornstarch is combined and lump free.
• Pour the hot milk mix to the egg mix in a thin stream, while constantly whisking, to temper the eggs.
• Strain the tempered mix and transfer it over flame in a Thick Bottom Pan and keep whisking till it reaches a boil.
• Cook for a minute more and then take off flame.Add the butter and whisk to combine.
• Transfer to a clean bowl and cover with cling wrap touching the surface of the pastry cream.
• Cool it over an ice bath for immediate use..

3: Lemon Curd

• Bloom the gelatine in cold water.
• Heat the lemon juice and caster sugar.
• Pour it in a thin stream over eggs +Fab Premium Oil Soluble Lemon Rind Flavour while whisking constantly to temper.
• Strain the mix and leave it on a double boiler till it thickens, stirring occasionally.
• Once thickened take it off the flame and add melted and strained gelatine and stir in butter.
• Cling wrap with the surface touching the lemon curd and cool..

4: Assembly

• Make a Hole at the base of the Choux and fill in the Diplomat Crème ( 2:1 Ratio of Pastry Cream to Whipped Cream) Pipe in the Lemon Curd too.
• And Garnish as Desired..

1:

• Make stencil to pipe macaron using a 1.5” round approx on a paper and keep it on an inverted tray.Place a silicon baking mat on top.
• Using a mixer, combine the almond meal and icing sugar till very fine.
• Sieve the mix.
• To make french meringue: Beat egg whites at full speed and once they are frothy, add sugar in 3-4 parts while whisking constantly.
• If using any colour, add it along with the last batch of sugar.
• Beat till you do not feel any sugar granules at the bottom of the bowl while whisking and the meringue reaches medium peaks i.e bends at a 90 degree angle when you lift the whisk.
• Mix 1/3rd of the flour mix to the meringue and fold gently.
• Once combined, add the remaining meringue in 2 parts, folding the meringue in sweep down-across-up-and-over motion (like you’re scraping around the bowl towards the middle) while turning the bowl at the same time.
• Stop folding once your batter has reached a “lava” like or honey consistency i.e it should fall off the spatula in a steady stream without being too runny or too stiff.
• Transfer to a piping bag fitted with a round nozzle and pipe circles using the stencil below the silicon mat.
• Once the entire tray is piped, sprinkle the top with desiccated coconut and tap the tray on the counter to remove any air bubbles and to flatten the tops.
• If you see any big bubbles, use a pointed knife or a skewer to burst them.
• Dry the piped macarons till they form a skin and the batter does not stick to your fingers when you touch it gently.
• (Time could vary between 30 mins to 2 hours!) Bake at 120°C in the middle rack for 20-25 mins.
• To check for doneness, gently move the crown of the macaron.
• It is done when the crown and the base have fused and the crown does not move separately.
• Once baked, leave to cool.
• Peel the cooled macaron carefully off the baking/parchment sheet and pair them according to size.

2: Toasted coconut ganache

• Melt chocolate partially.Heat cream and pour over the finely chopped chocolate.
• Mix well, making sure there are no lumps of chocolate. Add in desiccated coconut, coconut milk powder and essence/flavour and mix to combine.
• Cool completely and leave it to recrystallise at room temperature..

3: To Assemble:

• Pair the macarons according to their size and pipe the ganache. Let the macarons ‘mature’ overnight after piping filling to develop flavour.
• ? Note: For presentation purpose, I have used half batch of brown macaron batter and the rest plain macaron batter.

1:

• Make stencil to pipe macaron using a 1.5” round approx on a paper and keep it on an inverted tray.Place a silicon baking mat on top.
• Using a mixer, combine the almond meal and icing sugar till very fine.
• Sieve the mix.
• To make french meringue: Beat egg whites at full speed and once they are frothy, add sugar in 3-4 parts while whisking constantly.
• If using any colour, add it along with the last batch of sugar.
• Beat till you do not feel any sugar granules at the bottom of the bowl while whisking and the meringue reaches medium peaks i.e bends at a 90 degree angle when you lift the whisk.
• Mix 1/3rd of the flour mix to the meringue and fold gently.
• Once combined, add the remaining meringue in 2 parts, folding the meringue in sweep down-across-up-and-over motion (like you’re scraping around the bowl towards the middle) while turning the bowl at the same time.
• Stop folding once your batter has reached a “lava” like or honey consistency i.e it should fall off the spatula in a steady stream without being too runny or too stiff.
• Transfer to a piping bag fitted with a round nozzle and pipe circles using the stencil below the silicon mat.
• Once the entire tray is piped, sprinkle the top with desiccated coconut and tap the tray on the counter to remove any air bubbles and to flatten the tops.
• If you see any big bubbles, use a pointed knife or a skewer to burst them.
• Dry the piped macarons till they form a skin and the batter does not stick to your fingers when you touch it gently.
• (Time could vary between 30 mins to 2 hours!) Bake at 120°C in the middle rack for 20-25 mins.
• To check for doneness, gently move the crown of the macaron.
• It is done when the crown and the base have fused and the crown does not move separately.
• Once baked, leave to cool.
• Peel the cooled macaron carefully off the baking/parchment sheet and pair them according to size.

2: Toasted coconut ganache

• Melt chocolate partially.Heat cream and pour over the finely chopped chocolate.
• Mix well, making sure there are no lumps of chocolate. Add in desiccated coconut, coconut milk powder and essence/flavour and mix to combine.
• Cool completely and leave it to recrystallise at room temperature..

3: To Assemble:

• Pair the macarons according to their size and pipe the ganache. Let the macarons ‘mature’ overnight after piping filling to develop flavour.
• ? Note: For presentation purpose, I have used half batch of brown macaron batter and the rest plain macaron batter.

1: For Ganache

• Chop chocolate into small pieces and keep in a bowl .
• Heat cream till bubbles appear and turn heat off .
• Pou the cream over chocolate pieces .
• Let it stand for 2 minutes.
• Stir well until smooth and all lumps disappear.
• Keep aside for a few hours to reach piping consistency ..

2: For Macarons

• Preheat the oven to 150°C Line 2 baking sheets with parchment paper and set aside Heat a small pot of water on medium heat until it steams In the bowl of a stand mixer combine egg whites and Castor Sugar Place the bowl over the steaming pot creating a double boiler Whisk egg whites and Sugar until sugar is completely dissolved and egg whites become white and frothy Remove from heat and place bowl back onto stand mixer and add Fab Premium Oil Soluble Madagascar Vanilla Flavour Fit the whisk attachment and whisk on high speed until stiff peaks form Sift together almond flour and icing sugar then gently shake into the meringue bowl Place bowl back onto the stand mixer and using whisk attachment whisk the mixture on medium speed.
• Check the consistency of the batter using a spatula to see if you can form an "8" figure without breaking the dripping batter If you can make the figure"8" , your batter is ready or else whisk it for a few more seconds and check again Once your batter reaches the correct consistency divide it into 2 portions Add red food coloring to one potion and green food colouring to the other portion Scoop the batter into large piping bags Cut the tip of the piping bags to around 1 cm and pipe 3 cm sized circles on the prepared baking sheets keeping around 1" between each circle Bang the baking trays on the counter a few times to remove any air bubbles The fun part is you don't need to dry the piped battery to form a skin .
• Just pop the trays into the preheated oven for 13 - 14 minutes, turning around the trays halfway through Allow the baked macarons shells to cool completely before removing them from the baking sheets.

3:For The Christmas Cake Filling

• Prepare the white chocolate ganache and keep aside In a stand mixer with a paddle attachment combine all ingredients except the Peels and whip until light and airy Now add the finely chopped peels and half of the white chocolate ganache and mix gently with a spatula Scoop the mixture into a piping bag and place it into the fridge until ready to pipe In another piping bag fill in the remaining white chocolate ganache and refrigerate it.

4: For the assembly

• Line the macaron shells facing each other Pipe the white chocolate ganache along the edge of the macaron shell Pipe the Christmas Cake Batter Filling in the centre of the macaron shells Place a matching macaron shell over the filling and repeat the process for all the macarons.
• NOTE: You can pipe the macarons into various shapes and sizes using templates as a guide Baking time would vary depending on your oven and the size of your macarons..

1: For Ganache

• Chop chocolate into small pieces and keep in a bowl .
• Heat cream till bubbles appear and turn heat off .
• Pou the cream over chocolate pieces .
• Let it stand for 2 minutes.
• Stir well until smooth and all lumps disappear.
• Keep aside for a few hours to reach piping consistency ..

2: For Macarons

• Preheat the oven to 150°C Line 2 baking sheets with parchment paper and set aside Heat a small pot of water on medium heat until it steams In the bowl of a stand mixer combine egg whites and Castor Sugar Place the bowl over the steaming pot creating a double boiler Whisk egg whites and Sugar until sugar is completely dissolved and egg whites become white and frothy Remove from heat and place bowl back onto stand mixer and add Fab Premium Oil Soluble Madagascar Vanilla Flavour Fit the whisk attachment and whisk on high speed until stiff peaks form Sift together almond flour and icing sugar then gently shake into the meringue bowl Place bowl back onto the stand mixer and using whisk attachment whisk the mixture on medium speed.
• Check the consistency of the batter using a spatula to see if you can form an "8" figure without breaking the dripping batter If you can make the figure"8" , your batter is ready or else whisk it for a few more seconds and check again Once your batter reaches the correct consistency divide it into 2 portions Add red food coloring to one potion and green food colouring to the other portion Scoop the batter into large piping bags Cut the tip of the piping bags to around 1 cm and pipe 3 cm sized circles on the prepared baking sheets keeping around 1" between each circle Bang the baking trays on the counter a few times to remove any air bubbles The fun part is you don't need to dry the piped battery to form a skin .
• Just pop the trays into the preheated oven for 13 - 14 minutes, turning around the trays halfway through Allow the baked macarons shells to cool completely before removing them from the baking sheets.

3:For The Christmas Cake Filling

• Prepare the white chocolate ganache and keep aside In a stand mixer with a paddle attachment combine all ingredients except the Peels and whip until light and airy Now add the finely chopped peels and half of the white chocolate ganache and mix gently with a spatula Scoop the mixture into a piping bag and place it into the fridge until ready to pipe In another piping bag fill in the remaining white chocolate ganache and refrigerate it.

4: For the assembly

• Line the macaron shells facing each other Pipe the white chocolate ganache along the edge of the macaron shell Pipe the Christmas Cake Batter Filling in the centre of the macaron shells Place a matching macaron shell over the filling and repeat the process for all the macarons.
• NOTE: You can pipe the macarons into various shapes and sizes using templates as a guide Baking time would vary depending on your oven and the size of your macarons..

1: For macron shells

• Combine the ground almonds and icing sugar in a food processor and pulse to obtain a fine powder.
• then strain through a sieve to remove any lumps.
• In a clean dry bowl, whisk egg whites to a foam.
• once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining sugar and whip for 1 more minute.
• Using a rubber spatula, delicately fold in the sifted mixture of ground almonds and icing sugar into the whipped egg whites.
• Transfer mixture to a piping bag fitted with a plain tip.
• on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter.
• lightly tap the sheet so the macarons spread fully.
• Keep it for drying till it forms a skin.
• Bake in a preheated oven to 150°C for approximately 15 minutes until they form a slight crust.
• Allow them to cool completely..

2: For Orange fillings

• Boil the cream along with Fab 100% Natural Orange Extract and pour over chocolate.
• Mix it well till you get smooth ganache.
• Add orange zest and mix again.
• Now let it cool completely and then fill it in a piping bag, and fill macarons with it..

1: For macron shells

• Combine the ground almonds and icing sugar in a food processor and pulse to obtain a fine powder.
• then strain through a sieve to remove any lumps.
• In a clean dry bowl, whisk egg whites to a foam.
• once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining sugar and whip for 1 more minute.
• Using a rubber spatula, delicately fold in the sifted mixture of ground almonds and icing sugar into the whipped egg whites.
• Transfer mixture to a piping bag fitted with a plain tip.
• on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter.
• lightly tap the sheet so the macarons spread fully.
• Keep it for drying till it forms a skin.
• Bake in a preheated oven to 150°C for approximately 15 minutes until they form a slight crust.
• Allow them to cool completely..

2: For Orange fillings

• Boil the cream along with Fab 100% Natural Orange Extract and pour over chocolate.
• Mix it well till you get smooth ganache.
• Add orange zest and mix again.
• Now let it cool completely and then fill it in a piping bag, and fill macarons with it..

2: For Macaron Shells

• Combine the ground almonds and icing sugar in a food processor and pulse to obtain a fine powder.
• then strain through a sieve to remove any lumps.
• In a clean dry bowl, whisk egg whites to a foam.
• once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining sugar and whip for 1 more minute.
• Using a rubber spatula, delicately fold in the sifted mixture of ground almonds and icing sugar into the whipped egg whites.
• Transfer mixture to a piping bag fitted with a plain tip.
• on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter.
• lightly tap the sheet so the macarons spread fully.
• Keep it for drying till it forms a skin.
• Bake in a preheated oven to 150°C for approximately 15 minutes until they form a slight crust.
• Allow them to cool completely..

2: For lemon filling

• Boil lime juice, lime zest, fabs lemon extract, butter and sugar Together, once its boiled add in cornflour slurry ( ¹ tablespoon corn flour mixed with 1 tablespoon of water) in it and let it thickened.
• Turn off the heat and let lime curd cool completely.
• Till then make white chocolate ganache with chocolate and cream.
• Boil cream and pour over chocolate .
• Mix it well and cool it completely.
• Now put both lime curd and ganache in different piping bags.
• Now pipe ganache in outer circle of a macarons and fill the centre with lime or lemon curd.
• Your lemon macarons are ready.
• Refrigerate it before serving.

2: For Macaron Shells

• Combine the ground almonds and icing sugar in a food processor and pulse to obtain a fine powder.
• then strain through a sieve to remove any lumps.
• In a clean dry bowl, whisk egg whites to a foam.
• once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining sugar and whip for 1 more minute.
• Using a rubber spatula, delicately fold in the sifted mixture of ground almonds and icing sugar into the whipped egg whites.
• Transfer mixture to a piping bag fitted with a plain tip.
• on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter.
• lightly tap the sheet so the macarons spread fully.
• Keep it for drying till it forms a skin.
• Bake in a preheated oven to 150°C for approximately 15 minutes until they form a slight crust.
• Allow them to cool completely..

2: For lemon filling

• Boil lime juice, lime zest, fabs lemon extract, butter and sugar Together, once its boiled add in cornflour slurry ( ¹ tablespoon corn flour mixed with 1 tablespoon of water) in it and let it thickened.
• Turn off the heat and let lime curd cool completely.
• Till then make white chocolate ganache with chocolate and cream.
• Boil cream and pour over chocolate .
• Mix it well and cool it completely.
• Now put both lime curd and ganache in different piping bags.
• Now pipe ganache in outer circle of a macarons and fill the centre with lime or lemon curd.
• Your lemon macarons are ready.
• Refrigerate it before serving.

1: For Macaron Shells

• Combine the ground almonds and icing sugar in a food processor and pulse to obtain a fine powder.
• then strain through a sieve to remove any lumps.
• In a clean dry bowl, whisk egg whites to a foam.
• once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining sugar and whip for 1 more minute.
• Using a rubber spatula, delicately fold in the sifted mixture of ground almonds and icing sugar into the whipped egg whites.
• Transfer mixture to a piping bag fitted with a plain tip.
• on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter.
• lightly tap the sheet so the macarons spread fully.
• Keep it for drying till it forms a skin.
• Bake in a preheated oven to 150°Cfor approximately 15 minutes until they form a slight crust.
• Allow them to cool completely..

2: For Lavender filling

• Boil the cream with lavender extract and pour over chocolate.
• Add color and mix well and your lavender ganache is ready..