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Betty T ha publicado una actualización
#GreenChallenge
Lime – Mint Macarons
Level: Pro
I wanted to try a new macaron recipe (no-rest Macarons) and it was a hot summer day. So I went for cool and fresh: Lime is always a hit, many people like it, and I had a lot of fresh harvested Mint from the garden, so I made this. Also I find that since Macaron shells are so sweet, the tangy sourness of the lime and the freshness of the mint leaves are complementing this cookie really well.
The shells are coloured with green and yellow powdered food colour.
and the filling is cream infused with mint leaves mixed with fresh squeezed lime juice and mixed into a smooth silky ganache with white chocolate with an immersion blender.
* I included another photo of another batch of (another shade of) green macarons, that I made for the Matcha ganache I am going to fill them with.I wouldn’t say my photos are great, but I wanted to share. I have to say, this no-rest method actually works! I was surprised and happy about the results. but this is a topic for another post 🙂
Mico Eaglefeather, Carolina Miranda Castellón y8 más12 Comentarios-
Level:
Stagier
Preciosos y muy refrescantes con esos sabores
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Level:
Stagier
Que maravilla, verde que te quiero verde
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Scoolinary Team
Thanks for joining the challenge! Your macarons are flawless well-shaped, with defined feet and smooth tops. I love the contrast between the green and yellow shades in the different batches, so visually refreshing! The filling sounds amazing, and it’s brilliant that you infused it with ingredients from your own garden. Also, huge kudos for trying the no-rest method your results are more than convincing!
What did you find more challenging: getting the meringue stable or balancing the sweetness and acidity of the filling?
Keep experimenting your skill really shines through in every detail! 👏🍃
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@sussan_scoolinaryteam thank you very much Sussan :)🙏
I was wondering about this method, that (supposedly) works only with italian meringue, and failed in the first few trys. But tried some more batches and I managed to get it exactly right in the end! now I have every batch piped, tapped and straight to the oven. make me wonder why was I waiting and letting them dry before…
anyway, the challenging part is always the macronage. every time I am very careful with overmixing, only to find my mass is still too thick. so I mix some more and then it is too runny. I used to find this process very frustrating. now I am macronaging with the KitchenAid and it is really helpful to know when to stop.-
Level:
Scoolinary Team
@betty-tsfoni Great perseverance, Bety! I love that you kept at it until you mastered the no-rest method. The fact that you can now go straight from the piping bag to the oven with just a little tap saves time and keeps that freshness you were aiming for.
Finding that sweet spot between a batter that’s too thick and one that’s too runny is truly an art. What you mentioned about using the KitchenAid and recognizing the exact moment to stop is key—at the end of the day, more than following a set time, it’s about watching the texture and flow of the batter. When it falls in a continuous ribbon and blends back into the rest within a few seconds, you’ve hit the perfect point.
Your macarons already show that you’ve got it down! And I’m sure with this new method you’ll enjoy the process so much more, without that initial frustration.
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Level:
Scoolinary Team
So happy to see you back in the #GreenChallenge! 💚 These Lime–Mint Macarons look like pure summer joy — the pastel green shells are flawless, and the fresh mint and lime setup tells the flavor story before you even take a bite.
You’ve piqued my curiosity… I’d love to hear more of your thoughts on the no-rest macaron method. What surprised you most, and do you think it could become your go-to technique?
PS: They’re too pretty not to share — post them in your IG stories and tag @Scoolinary_en so everyone can enjoy that fresh, zesty inspiration. 🍋🌿
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@soldamiani Hey Sol! Good to be back 🙂 busy times, but I got the email about this challenge and had to post too 🙂 I wish I could share those with you .
I was wondering about this method for a while, that (supposedly) works only with italian meringue, and failed in the first few trys. But tried some more batches and I managed to get it exactly right in the end! now I have every batch piped, tapped and straight to the oven. make me wonder why was I waiting and letting them dry before… One thing is you don’t have to whip the meringue until room temp. , use it still warm! It should, however, already be in the stiff peak stage. that is a detail nobody ever tells you. It looks that piping somewhat warm macarons is helping them dry much faster in the first minute of baking, and that prevents cracks. other than that, it is all normal, without the waiting 🙂
I posted it on Instagram: https://www.instagram.com/p/DNQdqiwopwq/?img_index=1-
Level:
Scoolinary Team
@betty-tsfoni So happy to have you back in the #GreenChallenge! 💚
Your message totally made my day. That “piped, tapped and straight to the oven” rhythm sounds just as freeing as it is effective! And thank you for sharing that golden detail — using the meringue while still warm and at stiff peaks? No one ever tells you that, and it’s a total game-changer. I’m sure your discovery will help so many others stuck in the macaron frustration phase!
Big hug ✨
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Level:
Stagier
I’d say these macarons not only taste like summer but also look like they belong on a patisserie display.
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@lanamihajlovic thank you so much! 🙏 Should I open my own patisserie? 😉
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Level:
Scoolinary Team
@betty-tsfoni YES
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Level:
Stagier
@betty-tsfoni Yeees ☺️ Well then we can all come and enjoy ❤️
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