Karkady Macarons wih Cassis butter cream

Can you imagine it took me four tries ,this time to get feet for my Macs. If you scroll down you will see all my disasters.
Last week there was lot of disapinting grumbles coming from my kitchen.
I tried the first batch with my precious Macha Tea and they didn't hadno feet, then tried chocolate No feet, then I thought while i am anyway busy will try marble effect adding the colours last, but no feet.
Each time when hubby came to the kitchen hearing me moaning about no feet and the macs not looking good, he coudn't understand at all.
He was saying these look good to me and I was like they don't have feet and hubby I don't know what you are talking aobut , so I took him and showed one of my earlier Mac post and said that is what I mean by feet and these ones which came out from the oven don't have any and still he didn't get what all the fuss was about.

I almost gave up and then Deeba posted her Mac and she used a different recipe and I thought why not give it a try. While in Twitter she gave advice to use different batch so tht if the first one didn't had feet then you can reduce the oven temp for the next batch.

So you can imagine when I saw in my first batch itself feet. The elderly couple who live above us would have thought hearing my screams seeing the feet than I am having wild sex ;-)

I was so excited seeing the feet in the first batch that i fast sprinkled karkaday which we bought from Aswan when we were in Egypt. on top of the next batch.
I was very pleased that I added the powdered karkady as it gave a nice tnagy taste .

Three Disaster bunch

Recipe from Deeba: Adapted from Ottolenghi - The Cookbook

110gm icing sugar

60gm almond flour
60gm egg whites (of 2 eggs) ( I aged the eggs for a day)

40gm castor sugar
Few drops of any food colour
Karkade powder for sprinkling

Whiz the almond flour and icing sugar in the coffee grinder and sift 2-3 times
Whisk the egg whites and castor sugar till it forms a thick aerated meringue, firm but not too dry.
Turn the nut mixture into the bowl, and fold gently to get a lava type batter.Hold the tray firmly and tap the underside firmly. This should help to spread and smooth out the macarons.
Leave out, uncovered for 15 minutes.
Meanwhile preheat the oven to 140C (the original recipe has 170C).
Bake in preheated oven for about 12-13 minutes. They are ready when they readily leave the paper when liften with a palette knife. Remove from oven as soon as this happens, and leave to cool completely.

Vanila Butter Cream: Source Tartlette
1/2 cup (100gr) sugar
2 large egg whites

1 1/2 sticks (6 ounces) unsalted butter, at room temperature

Few tbsp of Cream Cassis (Blcak currant) liqueur

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

The sugar should be dissolved, and the mixture will look like marshmallow cream.

Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.

Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutesAdd the casis liqueur to the buttercream and fold with a spatula until fully incorporated.

If not using right away, refrigerate for up to a week or freeze for up to 1 month.

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