Paris Bombay Macarons
Recipe type: Macarons
Cuisine: French Fusion
Prep time: 
Cook time: 
Total time: 
Recipe for exciting fusions macarons. Quintessential French Cookies delicately flavoured with Estern Spices.
  • ⅔ Cup Almond Flour
  • ⅛ Cup granulated Sugar
  • 1 Cup Icing Sugar
  • 2 Large Egg Whites
  • Food Flavourings for shells:
  • Rose water
  • Saffron (powdered)
  • Vanilla Paste
  • Buttercream Frosting:
  • 150 grams unsalted butter
  • 1 Cup Icing Sugar
  • Pistachio Extract
  • Cardomam Extract
  • Vanilla Exctract
  1. For Macaron shells:
  2. Preheat oven to 350 degrees placing the rack in the lower part. Place almond meal and icing sugar in a food processor and process until combined, about 1 minute. (This step is optional, skip if you are using ready almond flour)
  3. Pass almond mixture through a fine-mesh pressing down on clumps. Leave this aside in a dry area glass bowl/ container.
  4. Whisk egg whites with a hand mixer/ stand mixer until frothy. Add granulated sugar and beat on medium speed for 2 minutes. Increase speed to medium-high and beat 2 minutes. Then beat on high for further 2 minutes.
  5. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Divide the mixture into three parts and add pink gel colour and rose water, green gel colour and vanilla paste and pearl white gel colour and ground saffron separately to each parts. Beat these on highest speed separately.
  6. Separate the almond mixture in three equal parts and add it to egg white mixtures all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 30 - 40 strokes approximately.
  7. Rest three pastry bags fitted with a round nozzle inside a glass. Transfer meringue batter to a piping bag. Dab some batter remaining in bowl onto corners of 3 heavy baking sheets to secure lined parchment papers on each tray.
  8. Pipe batter into a 1 inch round.. Repeat, spacing rounds 3-4 inch apart. Tap sheets firmly against counter 2 or 3 times to release trapped air. Use a toothpick to blend in any air bubbles noticeable on the surface of piped batter. Leave the piped batter to dry completely for at least 30-45 minutes to an hour depending on the humidity.
  9. Bake 1 sheet at a time, rotating halfway through, until risen for approximately 12 minutes. Let it cool completely before removing the macaron shells from the tray.
  10. For Buttercream filling:
  11. Beat butter at room temperature until soft. Add sugar. And beat on high speed until light and fluffy. Add one tablespoon milk and beat until the mixture is light and creamy. Divide into three equal parts.
  12. Add pistachio extract and green gel colour to one part, vanilla spice or extract to 2nd part and cardamom extract and orange gel colour to third part. Mix the extracts and gel colour well into buttercream.
  13. Pipe or spread filling on flat sides of half of macarons and sandwich the buttercream by covering it with another half macaron. Wrap these macarons individually in cling film and refrigerate for 4-5 hours or overnight.. Decorate with edible gold leaves before serving.
Recipe by KesarLily at