Granola and silan for macarons filling + Meringue cookies

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Last time that I made macarons, I made it with rice krispies blended with chocolate for filling. The results was delicious because the rice krispies add more volume and crispy to the filling, furthermore, the rice krispies "cuts" the sweetness of the macarons filling, this is great becasue the macaron shells are already sweet.

I decided to see how the filling would taste like if I use granola as well.

So I bought sugar free granola, melted silan (date syrup) in a bain marie, then blend together until well combined. I let it chill in the refrigerator before drizzling onto the macarons.
The drizzling wasn't easy, the silan is very sticky which made the drizzling very uncomfortable.

What is the ratio for this recipe? for each 2 tablespoons of granola, use 1 tablespoon of silan.

So why to use this filling? this filling is healthier than filling such as buttercream, the granola gives the filling more volume and reduces the sweetness of the remaining ingredients of the macarons.
Why not to use this for macarons filling? this filling is quite complicated for drizzling, it is very sticky.

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This website is all about macarons, but I'll commit a "crime" now and talk about meringue cookies.
I finally succeeded in meringue cookies baking! and they say that macarons are difficult to make…

מקרון גרנולה סילן (1)

מקרון גרנולה סילן (6)

This website is all about macarons, but I'll commit a "crime" now and talk about meringue cookies.
I finally succeeded in meringue cookies baking! and they say that macarons are difficult to make…

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I had some experiments in the past with meringue cookies, and I always failed. Luckily I got great recipe from Idit Shiraz.

The recipe is based on swiss meringue method, in which we whisk egg whites and sugar on a bain marie until the sugar dissolves within the egg whites. Then beating it in an electric mixer.

SO here is the recipe:

Ingredients:
50g egg whites
100g white sugar
50g powdered sugar

Instructions:
In a bain marie, whisk egg white and sugar constantly for 7 minutes, until the sugar dissolved.
Remove from the heat and beat it using an electric mixer.
When the meringue stiffen- add powdered sugar and beat for another 2 minutes. The meringue should be stiff and "glossy".
Insert the meringue into a piping bag and drizzle on a bakibg pan .
Put in the oven on "turbo/fan mode" , 70* celzius, for 2 or 3 hours, depends on the meringue cookies size.

Enjoy 🙂

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