Ms. Namita Nayyar:
Do you feel it is very important to stay fit in today’s world? Are you following any particular diet or workout regime? Your 5 favourite workout tips.
Ms. Pooja Dhingra:
Of course! My definition of fitness is based on how active I feel, instead of how much I weigh. Whether it’s practicing for a marathon, dancing, gym, or yoga, I like to move around. How I feel physically affects how I feel mentally.
I am currently working out at Physique 57, where their full body barre workouts blend dance-inspired cardio, strength training exercises, and stretches that are designed to burn fat and transform your entire your body.
The 5 workout tips I follow are:
- Plan your workouts for the week
- I love to get my workouts of the day in the morning, so that I don’t feel any guilt during
- I prefer having a workout buddy, just for that added motivation
- Do something that you enjoy, and which excites you to get up in the morning
- When I’m running, I like to listen to podcasts
Ms. Namita Nayyar:
You are known as India’s ‘macaron queen’, tell us tips to make a perfect macaron, and also your favourite flavour?
Ms. Pooja Dhingra:
My favourite flavour is the passionfruit macaron!
A perfect macaron has unbroken feet, a smooth, crisp & glossy top shell with a chewy inside, no cracks and a filling that is in perfect balance with the size of the macaron shell. Some tips for a perfect macaron:
1. SILICON MAT OR PARCHMENT PAPER
Some bakers prefer using the silicon mat and some prefer the parchment paper. I recommend using a silicon mat. You can use a regular silicon sheet or the ones meant for macarons, both work well. When macarons are baked on a parchment sheet they normally get slightly brown at the bottom which shouldn’t happen. If you do not have a silicon mat make sure you use good quality parchment paper or wax paper this won’t get the bottom brown. If the parchment paper is too thin (not good quality) your macaron shells will be darker at the bottom.
2. MACARON TEMPLATE
I always use a macaron template. It is important your macaron shells are of the same size to make perfect macarons. If they aren’t they do not look good and sometimes the filling even oozes out. You do not require a template if you working on a macaron silicon mat.
3. FOOD COLOR
Make sure to use gel-based food colors in your macaron mixture. Using liquid colors may change the texture and consistency of the mixture. I like to keep the macaron shells light in color, see what suits you best.
4. CREAM OF TARTAR
A lot of people skip the cream of tartar in their macaron recipe, however, I never do that. I believe that the cream of tartar is what creates magic and yields perfect macarons. Macarons are perfect only when your meringue is foamy & stiff. Cream of tarter makes sure the egg whites are whipped well and does not deflate easily while you folding in the other ingredients. If the whipped meringue (egg whites) deflate easily the macarons will not form its feet and may even not get a shape (flat macaron shells).
5. ALMOND MEAL
Make sure to grind & sieve almond meal even if its the best you’ve purchased. You do not want any lumps or pieces of ground thick almonds. Your almond meal should feel just like flour. What I like to do is add the icing sugar (from the weighed icing sugar itself, no extra sugar but the same icing sugar that was weighed for the macarons) to the grinder while grinding the almond powder. This will keep away the moisture in the almonds, therefore, giving you a light & fine powder (not lumpy).
6. EGG WHITES
You do not require aged eggs for macarons. Just make sure the eggs are at room temperature.
7. RESTING MACARON SHELLS
Once the macarons are piped it is important to let them sit out for 30 mins before baking. The macarons should form a skin on top. Thus, when you touch the top of the macaron it should feel dry with no batter sticking to your finger. Only once the top dries, you can go ahead and place them in the oven. Do not let it sit out for more than 40 to 60 mins. 30 mins is perfect.
