When it comes to desserts, Bengaluru today has a variety of options to choose from. The love for desserts have moved from something that is relished during an occasion to having it whenever you have a craving! One such dessert, a French confectionery, that has made its way into the heart of foodies is the colourful macarons — slightly crispy on the outside and nice and gooey on the inside.
Today being World Macaron Day, macaron lovers are either preparing a batch or heading to the nearest stores to celebrate the day. This concept was first initiated by Pierre Hermé, popularly known as the ‘Picasso of Pastry’ to commemorate and raise donations for good causes to help those in need. It also marks the first day before Spring begins. Olivier Vincenot, the corporate chef at Foodhall, started the preparation for the day last weekend.
The chef who is of French-origin says, “I think it’s the different colours that attract people to try this dessert. My personal favourite is the chocolate, lemon and mandarin one but they are available in other flavours like caramel and sea salt, espresso, strawberry, pistachio and more. It’s not that hard to make but you have to be careful when following the steps.”
He says that the macarons can be consumed for up to five days after it is prepared.
“You have to make sure that you don’t overmix the batter, keep it out for about 20 minutes before you put in the oven and let it again once done baking. The base for all macarons are the same but it is the ganache that makes all the difference. And to give it a decorative purpose, many make a macaron tower which is very pretty,” he adds.
As for the aspiring chef Akshatha Nagendra, the chewy pile of sweet goodness is one of her favourite desserts. She says, “The first time I made macarons was during my pastry course. I realised that there are a lot of techniques involved which are complex but once you get the hang of it, they are very easy to make. The way you mix, add ingredients and the piping is crucial to make that perfect biscuit. You should not tilt the piping bag or it will not bake properly.”
In honour of the day, she is not too sure if she will get time to bake a batch but she is definitely going to have some. “As long as it has a chocolate filling, I will be happy,” she shares.
“I was introduced to macaron a few years ago and I have been hooked on to it since. There have been times when I have been disappointed with the texture — I guess they were old or not baked too well, but that doesn’t stop me from going back for more. After all, in a cookie cutter world, I want to be a macaron,” exclaims Irin Samuel, a student.
Today being World Macaron Day, macaron lovers are either preparing a batch or heading to the nearest stores to celebrate the day. This concept was first initiated by Pierre Hermé, popularly known as the ‘Picasso of Pastry’ to commemorate and raise donations for good causes to help those in need. It also marks the first day before Spring begins. Olivier Vincenot, the corporate chef at Foodhall, started the preparation for the day last weekend.
The chef who is of French-origin says, “I think it’s the different colours that attract people to try this dessert. My personal favourite is the chocolate, lemon and mandarin one but they are available in other flavours like caramel and sea salt, espresso, strawberry, pistachio and more. It’s not that hard to make but you have to be careful when following the steps.”
He says that the macarons can be consumed for up to five days after it is prepared.
“You have to make sure that you don’t overmix the batter, keep it out for about 20 minutes before you put in the oven and let it again once done baking. The base for all macarons are the same but it is the ganache that makes all the difference. And to give it a decorative purpose, many make a macaron tower which is very pretty,” he adds.
As for the aspiring chef Akshatha Nagendra, the chewy pile of sweet goodness is one of her favourite desserts. She says, “The first time I made macarons was during my pastry course. I realised that there are a lot of techniques involved which are complex but once you get the hang of it, they are very easy to make. The way you mix, add ingredients and the piping is crucial to make that perfect biscuit. You should not tilt the piping bag or it will not bake properly.”
In honour of the day, she is not too sure if she will get time to bake a batch but she is definitely going to have some. “As long as it has a chocolate filling, I will be happy,” she shares.
“I was introduced to macaron a few years ago and I have been hooked on to it since. There have been times when I have been disappointed with the texture — I guess they were old or not baked too well, but that doesn’t stop me from going back for more. After all, in a cookie cutter world, I want to be a macaron,” exclaims Irin Samuel, a student.
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