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Ask Nanima?
what is it with this macaroon recipe.. eish people are starting wars about it and nearly everyday someone is asking about it.. Please someone share it with us..
8 hours ago · Like ·
6 people like this.

Farzanah Butler I think it might be those french macaroons?
8 hours ago · Like

Maria May Terzakis lol, I think it started because of Masterchef Australia!!! Yes, please share!
8 hours ago · Like · 1 person

Saafiyyah Jada Solomon Coloured Macaroons
Ingredients
175g icing sugar
125g ground almonds
3 large free-range egg whites
75g caster sugar
For the filling
150g butter, softened
75g icing sugar
Method
1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want. Or divide the meringue among different bowls if you want to make more than one colour.)
3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.
4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
5. Meanwhile, make the filling/s (unless making chocolate macaroons). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour ) Use to sandwich pairs of macaroons together.
8 hours ago · Like · 1 person

Yumnah Cassim Copied from someone who posted it on here a few weeks back. Have yet to try it myself! Enjoy

MACAROONS
1. Strainer
2. Parchment paper
3. Almonds
4. Powdered sugar
5. Granulated sugar
6. Egg whites
7. Bowls
8. Round tip
9. Piping bag
10. Spatula
11. Stand or hand mixer

Basic recipe for French meringue macarons
Makes 35-40 whole macarons

Ingredients:
-100 gr (1 1/8 cup) ground almonds (make sure to grind more than 100 grams/1 1/8 cup)
-100-110 gr (3/8 cup) egg whites (about 3 egg whites), aged 1 day at room temperature covered with clingfilm
-200 gr (1 1/2 cup) powdered sugar
-4 tablespoons (about 45 gr) granulated sugar
Grind the almonds in a food processor. Sift to get rid of any large pieces or lumps.
Mix the powdered sugar together with the ground almonds in a food processor.
In a large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out!
Fold the dry mixture into the meringue using a spatula. Add food coloring if desired and fold until fully mixed. The mixture should flow like a ribbon when you hold up the spatula. Don’t overmix! If you want to test if the batter has good consistency, just dollop some batter on a piece of parchment paper. If the dollop slowly “flattens”, you’re good to go! If not, just keep folding.

I usually find that a slightly under-mixed batter is better than an over-mixed.
If you want to color your macarons, it’s generally better to use powdered food coloring, or pastes that are low in liquid.
If you, like me, find it difficult to fill a pastry bag with only two hands, put your piping bag in a tall glass or jar.
Fill your piping bag and pipe the macarons onto baking sheets, I usually end up with two sheets. Remember that the shells will “flatten” once you’ve piped, so don’t make them too big. About 2,5-3 cm (1 inch) is enough.
Let them set for 60 minutes to form a dry skin
Heat the oven to 150° C (300 degrees F). Bake for 10-12 minutes in the middle of the oven. Keep a close eye on them the last couple of minutes as they brown easily. You can test if they are done by touching the tip of a macaron, if it “wobbles” they are not done.
Let the shells cool completely before removing them from the baking sheets. If you have trouble removing them from the paper, put them back in the oven for a couple of minutes. Pipe your filling of choice on a shell and sandwich together with another shell
8 hours ago · Like

Khadija Bassa Lol its yummy its a craze in durban
8 hours ago · Like

SueMe Sigh It's macarons! Not macaroons!! Lol
8 hours ago · Like

Maria May Terzakis oops...
8 hours ago · Like

Rayhana Akoodie Eish! My son oso saw it on Masterchef n he's been nagging me 2 make it ever since. Will def try after ramadaan
8 hours ago · Like

Farzanah Butler Ive never made them myself...only bought them and they are divine
8 hours ago · Like

Yumna Amod Where in dbn?
8 hours ago · Like

Tasneem Mia LOL definitely before masterchef maria its more of a gossip girl thing:-P but seriously ladies somethings are meant for the professionals esp something like this u must taste a really devine one to truly understand the craze..if you from the eastrand head down to papitos in lakefield square and get u a box they stock some yummmmy ones otherwise go online and order some from daniellas deliciously decadent
8 hours ago · Like

Fahima Essack Aziz Daniellas is on Florida Rd in dbn
8 hours ago · Like

Tasneem Mia Perfect Fahima there's in joburg there's in durban and in Ct at cape quarter as well so best you go ouut and buy some instead of attempting to make it first
8 hours ago · Like

Blush Gifts anybody selling dem in jhb mayfair rea.need to have them delivered to a friend
8 hours ago · Like

Nazmeera Mahomed The ones from Daniellas were delicious until I developed an allergy to one of the ingredients
8 hours ago · Like

Naeema Moosa Suleman heard they making at petite fours on beyers naude- they ladies name is Lila- 078 383 2929
8 hours ago · Like

SueMe Sigh Try chillie choc chefs, paruk gals from dbn! They have delicious ones! FB Fathima paruk
7 hours ago · Like

Nazmeera Mahomed P.s check out their facebook page for the eid special
7 hours ago · Like

Nooraan Bhaga daniellas...where about..the one on louie botha????
7 hours ago · Like

Zara Khan Where on florida road exactly?
7 hours ago · Like

SueMe Sigh Btw, the macarons are supposed to have a ganache filling and be sandwiched together and eaten! Don't just make them and eat them like that! Lol
7 hours ago · Like · 2 people

Blush Gifts need dem in jhb mayfair area>>>
7 hours ago · Like

Aarifah 'n' Riyaad If you lookin in the jhb area my sis in law makes amazing ones, you can contact her or join her page on fb to view pictures and different flaovours. http://www.facebook.com/LePetitBonBon
7 hours ago · Like · 1 person

Safiyya Patel ‎'macarons' are a french sweet confectionary made famous by Laduree and Pierre Herme, they are temperamental when making and MUST have 'feet'. They are sandwiched between ganache fillings and are an expensive but delicious treat. Daniellas on Florida rd is not thay grand, although they boast to be better than laduree- ive tried both and they dont come close, rather try getting from chilli chocolate chefs who make a great macaron with just the right amount of ganache.In jhb Moemas in parktown..
7 hours ago · Like

Arifa Saeed my friend bibim delghts makes devvvine ones
7 hours ago · Like

Nasima Jeewa Werabout in dbn is chilli choclate chef ?
7 hours ago · Like

Arifa Saeed sorry meant bibi mdelights
7 hours ago · Like

Safiyyah Laher Myatt at the v&a waterfront in CT had when I was there. I will def try the ones around jhb. Attempted making some with my sister and yes...best left to the professionals
7 hours ago · Like · 1 person

Raeesa Kikia Vawda I havent tasted macaroons b4! Think im gna order fum Le petit Bon Bon... They look soo yummy!
7 hours ago · Like

Farzanah Butler I bought some at The Bread Basket at Eastgate...
6 hours ago · Like

Sameera Khan O bort from bread basket and didn't rly like it - where's d best ones in jhb?
6 hours ago · Like

Dawood Randeree What goes between the lips we will see it on the hips..... Lol
6 hours ago · Like · 1 person

Salma Mayet It's all French to me!
6 hours ago · Like · 2 people

Safiyya Patel Yup myatt at V&A make good ones but they on the small side to what it should be made like.. If attempting to make its best to google and read ALL the tips they have as many do help and mk a dif.
6 hours ago · Like

TasnMo Casoojee Bread basket macarons are disgusting
6 hours ago · Like

Shuaib N Azraa Hassen The best 1s I've had was from Pauls and Shakespeares in Dubai
6 hours ago · Like

Salimah Ahmed so theres masterchef addicts here.do u see how they use butter n cream in everything.havent watched since Ramadan started.taping it...what else have u tried that u watched?
6 hours ago · Like

Tasliha Moosa Is it overly sweet ? It basically seems like a meringue typ thing with filling . Wats the fuss? Lol I want to find out
6 hours ago · Like

Humera Gani macarons in jhb - La patisserie.. its in illovo (Rudd road) at the the rudd road post office centre
6 hours ago · Like

Farzana Mohomed I remember on a tour in Paris the guide was also going on about Macarons and was saying what a big thing it was...I saw the price of one and thought they were crazy to pay that much for a small biscuit, lol...interesting that it is such a big thing here as well...
5 hours ago · Like
Ask Nanima? eish so it is really macaron mania..
5 hours ago · Like · 1 person

Raeesa Carrim tasliha its not supposed 2 be very sweet.... if u have the right ones cn be extremely addictive... making the real macaron takes alot of practice n technique, which is why they charge so much for them... also its made with grounds almonds which are generally expensive
5 hours ago · Like

Jameela Yasseen ‎@SueMe Sigh, do you have any contact details for chillie choc chefs? Coz theres quite a few Fathima Paruks on FB. Thanx
4 hours ago · Like

Salma Mayet Jameela, Chilli Chocolate Chefs
4 hours ago · Like

Farzana Dawood R moemas or any of d places in jhb halaal cs I wud luv to try this stuff.
4 hours ago · Like

Asiya Kajee Dnt know if the bread basket in eastgates halaal,bt I saw ppl buying macaroons there
4 hours ago · Like

Sameera Patel La Duree in London ♥
3 hours ago · Like

Naseera Mia Had sum from Laduree in Dubai Mall ... It was so divine can't wait to have sum more!!!
29 minutes ago · Like

Yasmin Goga Dear Nanima friends, mums jus had a gud laugh wen I shared this post wid here...My granny n co apparently used to make these eons ago... chat to grannies...they may have some tips!