Macaroons is a French dessert that can be found everywhere in Italy. Macaroons came to Russia quite recently. They are perfect for any festive table, and can be presented as a gift. The main thing is to know a good recipe for macaroons, so that they turn out light, tasty and airy.
Pick your recipe
You will need
- - 150 g of almond flour;
- - 100 g of egg white;
- - 150 g of powdered sugar;
- - 50 g of water;
- - 150 g of sugar;
- - dye;
- - mixer;
- - culinary thermometer;
- - silicone stencil or parchment;
- - pastry bag.
Instruction manual
1
The peculiarity in the preparation of macaroons is the lack of ingredients "by eye". Everything must be accurate. Any deviation from the norm may lead to an unsuccessful result.
2
Remove all ingredients. The egg should warm to room temperature.
3
Sift almond flour first through a sieve. Do not allow large particles to get into the dough. Otherwise, the dough will be heterogeneous. Sift the powdered sugar after the flour. Mix well and sift the resulting mixture through a fine sieve.
4
Now you need to get the proteins. If you have a special device for separating yolks from proteins, you can use it. If there is no such device, then you can use the means at hand. You need to get exactly 100 g of protein. After receiving the required amount, temporarily set aside the proteins in a separate pan.
5
Mix 50 g of pure water and 150 g of sugar. Set aside the syrup.
6
Prepare the stencil. Now you can find on sale a special silicone mold for macaroons. If you don’t have one, then you can draw circles with a regular pencil on parchment paper.
7
Separate 50 grams of protein into a separate pan and start whipping them. Place previously mixed sugar syrup on the stove at the same time. If you want to get colored macaroons, then add dye. Be sure to monitor the temperature of the syrup. When it reaches 95 ° C, begin to beat the egg whites to white peaks at maximum mixer speed. When the thermometer shows 110 ° C, begin to slowly pour the hot syrup into the egg white.
8
After the mixture is whipped, wait until it cools at room temperature to 45 ° C. Only after making sure that the temperature is optimal, pour the remaining 50 g of protein into the mixture.
9
Add the previously sifted mixture of almond flour and icing sugar into whipped protein and start mixing with a silicone spatula. The dough should be a homogeneous consistency, soft and light. When raising the silicone scapula, the dough should begin to drain smoothly from it.
10
Fill the pastry bag with dough and start filling it with previously prepared stencils. After the future macaroons are laid out on a baking sheet, let them rest for 20-30 minutes. During this time, preheat the oven to 140 ° C.
eleven
Macaroons are baked at an average level for 15 minutes. After 5 minutes you can see how they rose and a kind of "skirt" appeared below. If you notice that the oven is unevenly drying macaroons, then simply turn the pan on the other side. It is not necessary to change the temperature in the oven during cooking. Macaroons are ready when they can be easily lifted with a knife. And they do not crack, do not break and do not change their appearance.
12
While the macaroons are cooling, prepare a cream for lubrication. You can use any kind of cream, condensed milk, jam or even jam. Just grease one half of the macaroon on the flat side and connect it to the other half.
note
If the store does not find almond flour, then it can easily be made independently. Buy whole almonds and chop them in a coffee grinder. Put the flour on parchment and let it dry.
Useful advice
For baking macaroons, a cast iron pan is perfect.