Thursday, August 28, 2014

Rose Water Macarons

Another flavour of macarons...these cookies are an addictive one.Once we get it correct we will keep on experimenting new flavours.Now me too in that stage once I got it perfect, now I'm making new flavours of these cute cookies...Today I'm post rose water macarons...


For Shells:

96gms Egg whites
96gms Almond Powder
150gms Icing Sugar
55gms Granulated Sugar
1tsp Rose Water
Few drops red color

For Filling:

100ml Cream
100gms White Cooking Chocolate
1tsp Rose Water
1/2tbsp Rose Syrup


1.Separate the egg whites to a clean bowl and wrap it with a cling film and keep it on the kitchen counter for 24 to 48 hrs or in fridge for 5 days.
2.Before starting bring the egg whites to room temp.
3.Beat the egg whites in a stand mixer or a beater.
4.While beating add the granulated sugar little by little and beat well.
5.Beat till stiff and shiny peaks appears.
6.Once it gets peaks add the rose water and red colour and beat well.

7.Grind the almond meal and icing sugar together and sift this discard the large chunks.
8.Now add the almond mixture to the beaten egg whites.
9.Fold in with a spatula slowly till all the dry ingredients are fully incorporated in the egg whites.
10.This is called macronage and the batter should not be under mixed or over mixed.
11.The texture of this batter should be like when we lift the spatula with the batter it should fall down in thick ribbons and the peaks will disappear in 10 to 15 secs.This will be shiny.(It is said like 40 to 50 strokes.For me it was done in between 40 to 45 strokes).
12.Now fill the batter in a piping bag with plain round tip.
13.Line a baking sheet with parchment paper and pipe out small round into the baking sheet.
14.Tap the baking sheet on kitchen counter for several times to knock out the air.
15.Keep these shells for resting for 20 to 30 mins till a thin film appear on the shells.
16. When we touch it slightly it should not stick to the finger.

17.Preheat the oven at 140 degree C for 20 mins.
18.Bake the macarons at 140 degree C for 15 to 18 mins.
19.Bake one tray at a time.
20.After the macarons are done allow it to cool fully.
21.Peel out the shells carefully.


1.Boil the cream in a sauce pan.
2.Put the chopped white chocolate in bowl and pour the boiled cream over this and mix well.
3.Let it cool down.
4.Now mix rose water and rose syrup to this ganache and mix well.
5.Now fill this ganache in a piping bag.
6.Pipe out some cream on one shell and sandwich with another shell.
7.Yummy yummy macarons ready to eat....

Monday, August 11, 2014


Hi friends!! Hope all enjoyed Eid very well.Was fully busy with lot of things..
Today I'm posting kunafa an arabic dessert.This is a dessert made with shredded phyllo dough and cheese and soaked in sugar syrup.


For The Crust:

250grms Shredded Phyllo dough
1/2c Melted butter
1tsp Softened Butter
Orange Powder Colour
Crushed Pisthachios for garnishing

For The Filling:

200grms Mozarella cheese
150grms Cream Cheese

For Sugar Syrup:

1c Sugar
1c Water
2tsp Rose water


For Crust:

1.Defrost the crust for an hour.
2.Now pulse this dough in the grinder.
3.Now add melted butter to this dough and mix well with hand.
4.Now divide this dough into two halves.
5.Now grease a baking pan with softened butter and few pinches of orange color.
6.Spread this color well in the baking pan with the hand.
7.Now spread one half of the dough in the prepared pan.
8.Press it well as a base.

For Filling:

1.Now spread the mozarella cheese all over the prepared base.Press it very well.
2.Now spread the cream cheese over the mozarella cheese.
3.Now spread the other half of the shredded dough over the cheese and press well.
4.Preheat the oven at 200 degree C for 5 mins.
5.Bake the kunafa at 180 degree C for 15 to 20 mins or till the dough is crispy.

For sugar syrup:

1.Boil sugar and water together.
2.once sugar is melted and the syrup is slightly thickened add rose water to this.
3.Off the flame and let the syrup to cool.
4.Now once the kunafa is baked take it out of the oven and pour the half sugar syrup over the hot kunafa.
5.Let it sit for few mins.
6.Now invert the kunafa to another plate and pour the rest sugar syrup over it.
7.Garnish with crushed pisthachios.
8.Let it absorb the syrup for sometimes.
9.Cut into pieces.
10.Enjoy the kunafa!!!!
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