Bergamot Macarons A La Lavendre Et Vanille Recipes

Steps:

• Macrons directions:.
• Preheat oven to 150 Celsius.
• Grind jaggery sugar until powdery.
• Mix together almond meal, gram flour, 1/2 cup Splenda, jaggery, salt, baking powder. Set aside.
• Beat egg egg whites with creme of tarter until foamy. Sprinkle in remaining Splenda while still mixing. Add vanilla extract. Continue to whip until stiff peaks form.
• Sift the flour mix into a bowl. Add to the meringue and fold until a shiny mass comes together.
• Fill a pastry bag with a number 806 tip.
• Pipe the macarons onto grease proff paper.
• Let the mix dry at room temperature for 35 minutes.
• Bake macarons for 7 minutes, rotate the baking pan and bake for another 7 minutes.
• Remove from oven and set aside to cool.
• Bergamot Buttercream instructions:.
• Mix splenda with a little water and 1/8 tsp of Bergamot essence, boil in a heavy saucepan. Stir until gently boiling.
• Lower heat simme taking care the mixture does not burn.
• Beat the egg whites until frothy.
• Add in the cream of tartar, and continue to whip until soft peaks form.
• Add the remaining Splenda, beat until stiff peaks form.
• Remove sugar mix from heat, and slowly pour the syrup into the egg whites.
• Return the mixer to medium high, and continue beating until the mixture is fully cooled. About 15 minutes.
• Reduce mixer speed to medium and butter, but only as much as it can be absorbed into the mixture before adding the next amount.
• Continue to beat until the buttercream is smooth. About 15 minutes.
• As the buttercream solidifies, add remaining Bergamot essence.
• Beat mixture for approximately 2 minutes.
• Add lavender petals to mix.
• Fill the mix into piping bag and add to macarons.