Pooja Dhingra is the sweet spot in India’s dessert scene. The ‘Macaron Queen of India’ has dominated the space ever since she sold her very first macaron, back in 2010. Her Le 15 Pâtisserie has proven to be a legit reason for folks to hop over to Mumbai to delight in her decadent treats. Yet, if you can’t make it to the coastal city, or (more likely) your box of Le 15 is wiped clean before your flight lands back, we got the lady herself to share her coveted macaron recipe, for you to bring the Pooja Dhingra spell into your own kitchen!
Prep Time: 35 minutes + 30 minutes sitting time
Caters To: Makes 20 macaron shells
Challenge Level: Intermediate
From the Pantry:
- 100 grams icing sugar
- 100 grams almond powder
- 70 grams egg whites
- 65 grams castor sugar
Cook Away:
- Whisk together powdered sugar and almond powder, ensuring there are no lumps.
- In a separate bowl, beat egg whites till they froth. While whipping add in castor sugar until it forms firm peaks.
- Fold the egg white merignue into the prepared sugar and almond mixture.
- Pipe this batter onto a baking tray lined with parchment paper. Make 1 inch (in diameter) circles, evenly spaced 1 inch apart.
- Let the tray sit aside for 30 minutes.
- Bake for 15 minutes at 165C.
- Let it cool completely before removing from the baking sheet.
There you have it, Le 15 Pâtisserie magic right inside your own home!
