French cuisine is very rich in desserts and sweets. One of them is the famous Le Macarons, whose name can be translated from Italian as “broken” or “crushed”.
Macaroni is a type of cake or cookie that uses a lot of almond powder. The brightness and delicious taste of the dessert will not leave anyone indifferent.
Origin of Macaroni
Cookies have many stories about their origins and first appearance to the general public.
These delicious sweets could have been invented as early as the eighth century, according to one of the old cookbooks of the monastery of France.
Another version of the appearance of cakes in France was the importation of them from Italy by Catherine de Medici. Apparently, it was from that time that cakes entered the French cuisine and began to gain popularity in Europe.
Three hundred years ago, there was a whole ceremony of serving cookies on the table. At a social event, a servant carried a tray of Macaroni on a porcelain saucer. The ladies washed down dessert with chocolate. Macarons have achieved such influence and success that even Marie Antoinette's cat was named after these sweets. In fact, Macaroni initially did not look like we are used to: they were not two halves, but a homogeneous single almond mass of a round shape, which was washed down with liquors, smeared with jam, sprinkled with spices.
The cake was cut and stuffed for the first time at the beginning of the 20th century. In Switzerland, Pierre Defontaine purchased a recipe for chocolate butter cream and decided to pair it with your favorite French Macaroni. This is how the Macaroni that we can observe now appeared. This gave a big impetus to the culinary specialists of France, they began to add a layer of berry and fruit creams to the cookies. Later, a whole fashion was formed, what Macaroni will be in a particular season in terms of color, which filling will become dominant.
So, we offer you to choose which pasta filling you like and learn how to make pasta cake.
I. Chocolate Macaroni
- grind about 100 g of almonds in a coffee grinder, sift;
- 220 g of powdered sugar or the same amount of sugar ground in a coffee grinder;
- natural cocoa powder, 20 g is enough;
- egg whites (4 pieces);
- about 45 g of granulated sugar;
- for ganache you will need at your discretion:
- B) White chocolate 150 g + 50 ml cream from 35% fat;
- C) a can of Nutella.
So, we heat the oven to the optimum temperature of 150 °. We combine almond flour with powder and cocoa, mix thoroughly, and then add whipped proteins to the dry mixture, after gradually mixing them with sugar.
We cover the baking sheet with two layers of parchment paper, lightly oiling the top one so that the cookies can be removed more easily. Pour the egg mixture into a pastry bag, with a round nozzle we form portioned circles on parchment from the viscous mixture. We leave the baking sheet with test mugs for forty minutes until a characteristic crust forms, which will protect the cakes from cracks. Crust can be considered the state of the test when it does not stick to the hand when pressed. pastry.
We send the baking sheet to the oven for ten to fifteen minutes. After 5-7 minutes from the start of baking, the baking sheet should be turned over so that the cookies are baked evenly on all sides. After the cakes are baked, we immediately remove them from the paper so that they do not dry out, and we are engaged in coating. After the cookies are combined with the filling, we send the dessert to the refrigerator. In the morning we get delicious food!
II. Lemon Macaroni
Sweet and sour Macaroni is a special delicacy. They are good to serve with tea, as a main dessert or just to have a snack with them in the afternoon.
Ingredients:
- egg whites (5 pieces);
- about 210 g of powdered sugar;
- almonds, ground in a coffee grinder, you should get about 125 g of almond powder;
- sugar 35 g;
- ½ teaspoon salt and a full tablespoon of freshly squeezed lemon juice;
- also for the brightness of the dessert you need to purchase yellow food coloring(liquid), twenty drops of such a dye will be enough;
- for the filling (ganache) it is necessary to prepare: egg yolks - a couple, starch - 40 g, butter - 30 g, lemon - a couple, granulated sugar - 40 g.
Mix sugar and almond powder in one bowl. We sift the dry mass.
Beat the whites strongly into an airy foam, slowly combining with salt and lemon juice, then gradually pouring sugar to get a homogeneous elastic mass. Add drops of food coloring. Then pour the dry mixture of powders into the liquid mass. Mix everything together until smooth.
Pour the resulting mixture into a pastry bag, using a round nozzle, squeeze out the viscous mixture in portions in small circles onto a baking sheet, with two layers of parchment. We leave the baking sheet with test mugs for forty minutes until a characteristic crust forms, which will protect the cakes from cracks. Crust can be considered the state of the dough when it does not stick to the hand when pressed on the confectionery. Sometimes it may turn out that the crust will form for quite some time, then leave the cakes to lie on the baking sheet all night.
We put the cakes in the oven preheated to 150 °. Pre-parchment is better to grease with oil. Once after 8 minutes, you can open the oven and turn the baking sheet over so that the cookies bake evenly.
The filling or ganache is prepared as follows:
- starch is diluted in water, about 200 ml + add oil;
- put the starch mixture on the fire and bring to a boil, and then cool;
- we turn the lemons in a blender into a zest mass, combine with sugar and egg yolks, using a mixer, mix everything together with the starch mixture until a thick cream is obtained;
- spread the resulting lemon curd on one half of the cake, cover with the other half;
- it would be ideal to send the cookies to the refrigerator for a few hours!
III. Strawberry Macaroni
Another type of French macaroni is strawberry. Professionals use Fraises tagada sweets to prepare the filling. These desserts are the most popular in France, sold in the amount of 1 billion a year. The taste of sweets resemble light marshmallows, sweets are sprinkled with sugar on top.
To prepare Strawberry Macaroni, we need:
- prepare 250 g of ground almonds (you can grind in a coffee grinder);
- buy 250 delicious powdered sugar (it matters what the taste of the powder should be sweet), if there is none, then put the sugar in a coffee grinder and get homemade powder;
- egg whites (six pieces);
- 225 g sugar, a little salt, gelatin;
- pink food coloring
- for the filling, you can take fresh strawberries - 250 g, powdered sugar and a little heavy cream.
Mix sugar and almond powder in one container, sift. Pour the egg whites (3 pieces) into the same bowl, beat vigorously until a strong foam is formed, knead the result with your hands and set aside. Pour sugar into a saucepan and fill with water (75 ml). Bring to a boil. The remaining proteins (3 pieces) begin to slowly beat with salt until foam forms, while adding the boiled sugar syrup. The resulting mixture is cooled to room temperature and in 3 doses combine with almond mixture. Next, you need to apply pink food coloring of your choice.
Pour the resulting mixture into a pastry bag, using a round nozzle, squeeze out the viscous mixture in portions in circles onto a baking sheet covered with parchment. We leave the baking sheet with test mugs for forty minutes until a characteristic crust forms, which will protect the cakes from cracks. Crust can be considered the state of the dough when it does not stick to the hand when pressed on the confectionery. Sometimes it may turn out that the crust will form for quite some time, then leave the cakes to lie on the baking sheet all night.
We put the cakes in the oven preheated to 160 °. Pre-parchment is better to grease with oil. Baking time: 10 minutes.
To prepare the filling:
- gelatin should be put in cool water and wait until it swells;
- heat the cream, make mashed strawberries, combine them with powdered sugar;
- v strawberry cream put gelatin and mix very carefully;
- We keep the whole mass in a bowl in the refrigerator for at least a night.
In the morning you can combine the filling with cookies and you will get wonderful macaroni with strawberries. Beautiful and delicious!
IV. Macaroni with coconut
To prepare 35 Macaroni, we need the following:
- grind about 80 g of almonds in a coffee grinder, sift;
- coconut flakes 80 g;
- 225 g of powdered sugar or the same amount of sugar ground in a coffee grinder;
- 4 egg whites;
- 50 g of granulated sugar;
- for the filling you will need at your discretion:
- A) dark chocolate 100 g + 50 ml cream from 35% fat;
- B) white chocolate 100 g + 50 ml cream from 35% fat;
- C) a can of Nutella
- D) ready-made coconut cream.
So, we heat the oven to 150 °. We combine almond flour and coconut flakes with powder and cocoa, mix thoroughly, and then add whipped proteins to the dry mixture, after gradually mixing them with sugar.
We cover the baking sheet with parchment paper in two layers, so that the cookies are easier to remove. The mixture is completely poured into a pastry bag, with a round nozzle we form portioned circles on parchment from a viscous one. We leave the baking sheet with test mugs for forty minutes until a characteristic crust forms, which will protect the cakes from cracks. Crust can be considered the state of the dough when it does not stick to the hand when pressed on the confectionery.
We put the baking sheet in the oven for ten to fifteen minutes. After 5-7 minutes from the start of baking, the baking sheet should be turned over so that the cookies are baked evenly on all sides.
For the filling, use chocolate to taste, chop it into pieces. Bring the cream to a boil, then set aside. We combine both ingredients, wait until the mass thickens. Then, using a pastry bag, you can fill the Macaroni - squeeze the cream on one half, lightly press the other half. We put it in the refrigerator for a day, the next morning we get a great treat!
V. Macaroni with other fillings
Macaroni cakes are so popular that every chef brings something different to them. Of course, the dough recipe should remain unchanged, but no one forbade anyone to experiment with the filling. On my own home cooking You can cook any kind of Macaroni.
For vibrant colors, purchase a variety of food colorings, this will surprise your guests and family. For the filling, you can use any berries from which mashed potatoes, fruits and creams are obtained. You can add fruit and cream liqueurs, use different types chocolate and coffee. Vanilla, mint, banana, blueberry or exotic Macaroni will definitely become your signature dish, and you will be known as a creative and original hostess.
Macaroons - a dessert loved by millions! It would seem that just colored macaroons, interconnected cream filling, but when you try them, you immediately understand - this is love for life.
Pasta cakes are called a universal delicacy, because they can be served at the table for any holiday, or even make a gift of flowers and macaroons and present it to an important or dear person. Another big “plus” is the ability to “decorate” macaroons in any color using food coloring and give any taste (there are not only macaroons with chocolate, berry or vanilla flavors, but also caviar, cheese and even ketchup!).
Price for ready dessert quite high (this can be explained by its popularity), not everyone has the opportunity to buy a lot of macaroons and eat "as much as your heart desires." Therefore, the editors of WomanSovetnik have prepared for you real master class for their preparation!
finicky cookies
Dessert "macaroon" or "macaron" got its name not by chance. Since the French word "macaron" (meaning "break") is ideally suited to describe the method of preparing the main ingredient of cookies - almonds, broken down to a state of flour.
The “correct” macaroon should have a delicious filling. And the biscuit itself emphasizes with its simplicity the subtlety of the aroma and shades of taste of the filler.
Cooking homemade macarons is quite difficult, because the recipe has so many nuances that many, even according to proven algorithms, often get an unsatisfactory result and never again dare to bake a dessert. And it doesn’t work out not only for beginners, but also for real confectioners who are inattentive to the accuracy of the actions of the cooking process.
So if you've been looking for a really good, accurate macaron recipe, here it is! The main thing is to strictly follow the algorithm described below, otherwise the result of all efforts will not please you.
You will have to work quickly - we postpone watching a series or talking with a friend for later, devote all your attention to cooking.
Macaroon step by step recipe with photo
We need for cookies:
- 300 g of sifted almond flour;
- 300 g of sifted powdered sugar;
- 200 g of protein from chicken eggs;
- 300 g of sugar;
- 100 g of water.
We need for the filling:
- 200 g. Nutella;
- 100 g butter;
- a bunch of salt.
We used this particular filling, we will also describe other options below.
And you will also need:
- kitchen scales;
- saucepan;
- deep bowls
- mixer;
- parchment for baking;
- pencil;
- stack;
- pastry bag or syringe with a nozzle.
Action algorithm:
1) as mentioned above, it is important to follow exactly every nuance described in the recipe if you want French macarons to turn out in your kitchen. So measure the EXACT amount of ingredients not by eye, not with glasses or even spoons, but with the help of a kitchen scale. And yet - all the utensils used in the cooking process must be perfectly dry!
2) put a deep bowl on the scales for kneading the dough, reset the indicators and sift the almond flour through a sieve, exactly 300 g;
It's important to know! You can cook flour yourself: buy an almond, soak it, dry it well and grind it without peel in a coffee grinder. But it's easier to just buy 🙂 .
3) without removing the bowl from the scales, add 300 g of sifted powder there;
4) mix the ingredients thoroughly with a spoon or whisk, or with a mixer;
5) to get 200 g of protein, you need 6 large eggs. Do not measure the amount on the “eye” - put another bowl on the scales, reset to zero and measure out exactly 200 g of protein;
6) half of the protein (100 g) is poured into another vessel (we also weigh it);
It's important to know! You can not take protein from eggs that you just took out of the refrigerator! It is necessary that it be at room temperature, that is, 2-3 hours before cooking, remove the eggs from the refrigerator and leave on the table.
7) prepare a pastry bag - it must already be placed with a nozzle in a deep glass and fixed;
8) pour 100 g of water into a clean saucepan and add 300 g of sugar there - send it to the stove on a slow fire;
9) pour 100 g of protein into a deep bowl (such as for cooking salad), put a mixer and a glass of cold water next to it;
10) heat our sugar syrup (point 8), stirring constantly, to 95 degrees (it is better to use a thermometer, if there is none - watch for the first bubbles appear at the edges of the syrup - then the temperature is approximately 95. You can add food coloring to it;
11) At this time, while the syrup is boiling, beat the protein with a mixer to the state of peaks (as in the photo), as soon as the syrup begins to boil profusely, remove it from the stove and pour it into a bowl with whipped protein, without ceasing to beat until the mass becomes homogeneous ;
12) leave the mixture to cool to 45 degrees, beat again;
Secret! A well-whipped mass should be so tight that even if the bowl is turned over, it will not leak out and fall out.
13) add the remaining 100 g of protein + powder-almond mixture;
Secret! Mistakes in cooking pasta are often made at this stage. If the mixture is not allowed to cool, the added protein will simply curdle and macaroons will not turn out.
14) with a spoon, or a special spatula, we begin to carefully mix the ingredients until the dough is homogeneous. We continue to mix until the moment when you see that the dough slowly slides off the spoon, like thick sour cream;
15) move the dough into a pastry bag;
16) place parchment on a baking sheet;
Secret! You can prepare parchment for baking in this way: so that home-cooked macaroons turn out the same - just draw circles on parchment, using a stack as a stencil (outline the top), then turn the parchment over and place it on a baking sheet. The distance between the circles should be at least 4 cm, and they should be placed in a checkerboard pattern;
17) at a height of 1.5 cm from the parchment, we begin to squeeze the dough onto the parchment. Since it flows a little - make circles that do not reach the edges, the dough itself will pick up the correct shape;
18) leave future pasta-cookies to dry for at least 25 minutes. What is it for? After drying, a glossy crust appears on the surface (to which nothing even sticks, if touched). And without drying, there will be no airy "skirt" on your macaroons;
19) for the period of drying cookies, you need to preheat the oven to 140 degrees;
20) put them in the oven at the middle level. Baking time - from 13 to 19 minutes;
21) at about 15 minutes, try to lift the macaroons off the parchment with a knife, if it worked out, they are ready, if not, leave to bake. In no case should the temperature be increased;
22) remove the macaroons from the oven, the recipe calls for them to cool completely.
The algorithm for preparing the filling (we have ganache with Nutella):
1) the oil must first be pulled out of the refrigerator (at least 2 hours before) so that it becomes soft;
2) beat all the ingredients with a mixer in a bowl;
4) squeeze a sufficient amount of ganache onto one of the halves, attach the second half.
Ready! We hope that you get the same wonderful macaroons, the recipe with a photo step by step will not make it possible to make a mistake!
Macaroon step by step recipe VIDEO
As promised, recipes for good fillings
Option 1: Nutela Chocolate Ganache
We will need:
- 100 g. Nutella;
- 100 g melted on steam bath black or milk chocolate;
- 100 g butter;
- 100 g of heavy cream (33%);
- a bunch of salt.
After mixing all the ingredients, move the ganache with dark chocolate into a pastry bag and send it to the refrigerator for 3 hours.
Option 2: White Chocolate Ganache
We will need:
- 200 g of white chocolate melted in a steam bath;
- 100 g of heavy cream (33%);
- 30 g of butter.
First, mix warm chocolate with cream. Since the mass will have a sufficiently high temperature, the butter can be thrown not melted, it will still melt. Before using ganache with white chocolate, it must also be sent to the refrigerator already in a confectionery syringe so that its temperature becomes room temperature.
Option 3: Pistachio ganache
We will need:
- 35 g of pistachio paste;
- 100 g of heavy cream;
- 200 g of white chocolate.
How to cook pistachio paste?
The recipe for homemade macaroons cooked with pistachio ganache is loved by many, so we will teach you how to make pistachio paste correctly:
- unsalted pistachios, peeled, pour enough boiling water and leave for a few minutes;
- we drain the water and send the nuts to dry in the oven, heated to at least 100 degrees. Drying time - from 10 to 15 minutes;
- Beat the chilled nuts with a blender at high speed, adding a little vegetable oil to them.
Option 4: Raspberry ganache
Unusually delicious, crispy on the outside and soft, stretching on the inside, pasta cakes will not leave indifferent even the most sophisticated gourmets!
Cakes are two almond-protein halves connected by a creamy layer. A variety of jams, fresh fruits and berries, dark and white chocolate-based ganache, jelly, cream cheeses and much more.
Nowadays, this dessert is very popular, but you can enjoy it not only in an expensive cafe or restaurant - it’s quite possible to make macaroon cookies at home! Such cakes are a universal delicacy for any occasion., they can be served at the table for any holiday, or beautifully decorated as a gift to a loved one. Combined gifts consisting of fresh flowers and fresh, fragrant macaroons cookies in a gift box are very relevant. In online stores and pastry shops, the cost of such gifts can be overestimated, this is due to the extraordinary popularity of the dessert. By preparing a treat yourself, you can save on a gift and at the same time pleasantly surprise the hero of the occasion.
On the Internet, you can find a lot of various recipes macaron. The basics are the same for most of them. protein meringue on almond flour, only the methods of preparing cookies, fillings, flavor combinations vary. The cooking process is quite simple: even an inexperienced hostess can bake delicious macaroons. However, you will first need to carefully study the technology and the main nuances, without which the cake may not work.
From the history of French delicacy
The history of the appearance of pasta cake is ambiguous, several of its variants are known. According to one version macaroni recipe was invented by French sister nuns, who soon opened their own confectionery, where they successfully sold dessert. Another version says that macaroons did not come from France at all, its recipe was brought by the pastry chef of Queen Catherine de Medici from Italy.
One way or another, the cake is popular all over the world, but it occupies a separate niche in French cuisine. Most people associate modern Paris not only with fragrant croissants, but also with mouth-watering colored macaroons from a popular pastry shop. Many note that it was in France that they tried the most delicious macaroons. The recipe at home, as well as options for cream, fillings, you will find below.
Homemade Macaroon Recipe Step by Step: Almond Flour
As previously mentioned - the basis for cakes is a protein meringue with almond flour. Nowadays, you can buy almond flour in almost any supermarket or specialty store for confectioners. However, as you know, many unscrupulous manufacturers ground peanuts are mixed into such flour. The taste of macaroons with such flour suffers accordingly. In addition, the price is also not encouraging. It is much more profitable to purchase whole almonds and prepare the base for cookies yourself. home method the preparation of almond flour is as follows:
Also pay attention to the fact that if you want to bake snow-white pasta - it is best to dry the almonds in a natural way. Roasted in a pan or in the oven, the nut will make the color of the flour and, accordingly, the finished cake creamy.
Classic Macarons: Basic Recipe
For making classic macaroons you'll need:
Please note that macaroons should be prepared strictly following the recipe. No measurements "by eye", it is best to use a kitchen scale!
It is preliminary recommended to “age” the proteins. To do this, you need to carefully separate them from the yolks, place them in a completely dry dish, cover with foil and send in the refrigerator for a couple of days. However, you can skip this step if you wish. The only important nuance is that the proteins must be strictly at room temperature. That is why a few hours before cooking they must be removed from the refrigerator. Next, beat the whites with a mixer until a thick foam. To make the process go faster - add a teaspoon of lemon juice and a small pinch of salt to them. Next, you need to add 150 g of sugar to the proteins and beat until soft peaks form.
Next stage- carefully sift the almond flour into a bowl along with the powdered sugar. Mix protein and almond masses very carefully. With any careless movements, the proteins can settle and, at best, you get flat almond cookies, and at worst, the dough will simply have to be thrown away. Experts recommend mixing the mixture with smooth movements from the bottom up. What does it look like ready dough you can see in the photo below.
bake pasta it is possible both on parchment and on a special silicone mat. On sale you can find special sets for making pasta, which consist of a pastry bag and the mat itself with circles already marked. On parchment, you can draw such circles yourself with a compass and a simple pencil - this will make laying out the dough much easier. The main condition is to let the cakes stand for several hours at room temperature. Bake macaroons only after a crust forms on the surface. Thus, the finished cookies will be smooth and will not crack.
Baking time depends on the specific oven, at a temperature of 150 degrees The cake will be ready in an average of 30 minutes.. You can check the readiness as follows: the so-called “skirt” should form at the pasta, and they should also easily lag behind the parchment. The halves must be cooled well, smeared with the selected cream and connected to each other.
Italian meringue macarons
Another popular option for preparing a gourmet dessert is macarons on Italian meringue. To prepare the meringue you will need:
- 80 g of water;
- 300 g of granulated sugar;
- 110 g egg whites.
And also for cakes:
- 125 g almond flour;
- 125 g of powdered sugar;
- 50 g egg whites;
- Salt.
Italian meringue preparation the process is simple. First you need to boil the syrup from sugar and water. When the temperature of the syrup reaches 115 degrees, it is necessary to start the process of whipping the proteins. Best at low speed. At a temperature of 120 degrees, it is necessary to gradually pour the syrup into the meringue, increasing the speed. You can stop whipping only after the meringue has cooled to 30-40 degrees.
Further, as in the previous recipe, you need to mix the sifted almond flour, powdered sugar, and add 50 g of protein. If possible, use a blender or food processor. Then it is necessary to add the finished Italian meringue to the sugar-almond paste in parts and mix everything thoroughly. Also, if you want to cook colored pasta, you need to add food coloring. Macaroons for this recipe must also be left at room temperature before baking. until a crust forms on the surface. It is best to bake at a temperature of 130 degrees on the lower oven rack for 20 minutes.
The best toppings for pasta
Today, there are many options for fillings for pasta. Not only classic chocolate, pistachio, raspberry are relevant, but also more original ones - with basil, mascarpone, cheese, lavender, mint macarons. Classic cream - filling for dessert - chocolate ganache. Next, presented basic recipe ganache step by step.
For cooking you will need:
- Dark or white chocolate - 120 g;
- 90 g of cream with a fat content of at least 30%;
- 30 g butter.
The recipe is really simple: you will need to melt the chocolate with butter in a steam bath and warm the cream a little. Next, mix both masses. Remember that a good ganache will only come out with the condition of using high-quality chocolate with a high content of cocoa beans. Ready ganache can be combined with food flavorings (rum, almond, orange, coffee), with fresh fruits and berries (strawberry, raspberry, blueberry, banana, passion fruit, kiwi). Another basic pasta filling option is butter cream. To prepare it, you should take:
- 200 g of mascarpone cheese;
- 50 g of powdered sugar.
It is necessary to whip such a cream very carefully, at low speed, otherwise the capricious mascarpone cheese can curl up. In the finished cream, you can add about 70 g of fruit puree to taste.
We draw your attention to the fact that it is absolutely not necessary to prepare any complex fillings for macaroons. You can even use your favorite chocolate paste, jam, jam, jelly or confiture, which can be found in every refrigerator. Properly cooked cakes will be incredibly tasty with absolutely any filling. In addition, do not forget that the shelf life of such a treat is short - no more than a week in the refrigerator. Although we assure you, they will not stay there for long!
Have you tried making macarons yet?
Are you afraid it won't work?
It seems that everything is very difficult?
Try this easiest macarons recipe ever! I got it right the first time!
Not ideal, of course. But I thought I couldn't do anything at all.
Irina, thanks for the inspiration!
As soon as you shared the link, I immediately went to cook them.
It's very quick and easy! And the squirrels don't need to age!
Here is the recipe.
You will need:
- 45 grams ground almonds
- 75 grams of powdered sugar
- 10 grams of sugar
- 36 grams of protein (1 protein approximately)
- food coloring (optional)
We take the egg out of the refrigerator, separate the protein, leave the protein in a container for whipping on the table to warm up to room temperature. You can immediately measure 10 g of sugar.
(Save the yolk, I'll show you another cool recipe with 1 yolk!)
I bought almond flour ready-made. In the underground". Very good!
For those who don't have almond flour ready, here's a tip on how to make it.
Author's words
I decided to add a few details about making almond flour at home, I think it will be useful.Who does not have scales, I checked - 45 g of ground almonds is 100 mlTo clean the almonds, you need to pour boiling water for 10 minutes, drain and pour boiling water again, for a couple of minutes. Then drain the water and peel off the skin, it will peel off very easily.
Peeled almonds need to be dried in a hot frying pan or in the oven for 50C for about 10 minutes, very carefully - do not burn.
Cool down.
Peeled almonds and powdered sugar required by the recipe, before grinding in a coffee grinder, put in the freezer for 10 minutes. Nuts will be better milled and will not give oil.
You need to grind nuts with the addition of powdered sugar, in small portions, in a pulse mode for 5 seconds, shaking the coffee grinder. Literally 5-6 clicks and - pour out the crumbs. You can immediately sift it, put large crumbs back into the coffee grinder.
Get almond flour. It needs to be sifted 2-3 times in total.
So, mix ground almonds and powdered sugar and sift 2 times through a fine sieve
That's what's left. It can be crushed and sifted again
We cover the baking sheet with baking paper and prepare a bag for the dough.
Beat the protein until the first not very thick foam appears.
We add our 10 grams of sugar to the protein.
Beat until a stable foam (so that the traces of the mixer do not spread) and at the last stage add the dye (gel or powder and no other!).
I added half a teaspoon of my dye
We continue to beat until strong peaks or until such an extent that when tilted, the proteins do not drain from the bowl.
In three stages, add our sugar-almond mixture to the protein, mixing from top to bottom so as not to damage the bubbles in the protein.
Put the mixture into a pastry bag.
We put our macarons on a baking sheet. Diameter 2-3 cm, distance from each other 3-4.
I got 19 circles
Leave them on the table for 20 minutes (I left it for almost an hour! I was afraid that the top would crack when baking) until a crust forms, so that nothing sticks if you touch it with your finger. You can immediately sprinkle them with something lightly after planting, but I have not done this yet.
If after jigging the dough you have a stable tail, then the dough turned out to be thick, if your dough flows out of the pastry bag, then it is too liquid
Preheat the oven to 140 C.
Nothing sticks? Put in the oven on medium level and forget for 10 minutes. I didn't manage to forget, and after 5 minutes I was sitting by the oven... not in vain, by the way, I got to the performance "how a skirt is made". They are growing right before your eyes! So I recommend that beginners sit by the oven and take a look, it's worth it.
I baked 10-12 minutes
hardened? We get it!
We take them out on baking paper and put them on a cold surface, quickly remove them and turn them upside down so that any moisture in the very center disappears.
Now cream.
Because I didn't expect them
I have will turn out, then I did not think about the cream.I had this hazelnut cream. Type peanut butter, only from hazelnuts
Very soft texture. Not good good stuffing for macarons, too sweet... but it will do for a sample...
In general, we select the same halves (I got them of different sizes ... I need training), spread one half, cover the second ...
That's what I did. And there is a "skirt", and the top is even, not cracked, and the color is bright ...
Not bad for a first time. I am satisfied.
French macaron almond cake (fr. macaron) is the most delicate and very refined delicacy in the form of two thin meringue cookies and a layer of filling made of chocolate, ganache or butter cream. There is a cookie with a similar name - macaroon. The two desserts are very different in appearance, but due to their similar names, it is easy to confuse them.
Pasta and macarons. Isn't it true that they don't look alike?
Variety of pasta cakes
The color and flavor variety of pasta amaze the imagination and delight the taste buds of the most demanding sweet tooth. These cakes are simply adored in Paris (and throughout Europe), where they have long become a fashion trend, and therefore are served for any occasion: for breakfast, lunch and afternoon tea, for birthdays, weddings and corporate events. And they are especially delicious in the morning with a cup of tea or coffee!
Pasta cakes have conquered the world with their exquisite look and great taste.
History of pasta
History says that pasta, despite its incredible popularity among the French, was first created around 1533 in Italy by the chef Catherine de Medici, who was reputed to be a big sweetie. Later, after becoming the wife of the French king, she moved her little "Italian" weakness to France.
Regardless of who first invented these cookies, they began to spread in France towards the end of the 18th century thanks to two Benedictine nuns who baked and sold them solely for the purpose of earning their own living. Taking advantage of the growing demand for pasta, following the nuns, street vendors in Paris began to sell them en masse.
The modern look of pasta was acquired only at the beginning of the 20th century, when Pierre Defontaine, the grandson of the founder of the famous confectionery Ladurée, was visited by the culinary muse, and he combined two cookies into one using ganache cream. The cookie was transformed into a cake, called ‘le macaron parisien’ (Parisian macaron). This delicacy immediately became the "bestseller" of the Ladurée confectionery chain.
Confectioners create pasta cakes in a variety of colors and shades.
Cooking pasta cake
Macaroni cookies are made from a small number of ingredients - egg whites, powdered sugar, sugar and almond flour, but their production requires considerable skill and experience from confectioners. There is even a special word macaronage, which means the technique of introducing dry ingredients into egg whites, since this process is not as simple as it seems. Achieving the ideal texture, the convexity of the outer part and the porous-corrugated surface of the lower (inner) part is a laborious task and requires precise adherence to the recipe. Even if you are an experienced cook and carefully follow the instructions, do not be surprised if the French pasta does not give in to you the first time - try again, fill your hand.
It would seem that adding powdered sugar and almond crumbs to whipped proteins is not at all difficult. However, the technology verified to the gram is very strict and accurate. A little bust or shortage - and instead of a tender cookie, you will get only a viscous mass. You will be surprised, but it turns out that there are dozens, if not a few, of true masters of pasta. It is believed that cookies are very capricious, delicate, vulnerable and love to let the chef down at the moment they are removed from the oven. Only dedicated masters know everything step by step secrets, tools and other small parts to achieve a perfect fit. But the traditional filling-layer, cream ganache, is very simple and can be prepared even by a child.
Features of pasta cake
What are the requirements for the perfect pasta cake?
The filling should be homogeneous, dense (like ganache), light and not viscous. The cake itself does not crumble while eating, and also does not stain your mouth and hands. In addition, the filling should not come out of the cookies and should not stick to the teeth. An exception is made for caramel or jam fillings.
The texture and surface of the cookies are very smooth. Any bulges on the surface indicate that the almonds were not finely ground and sieved.
The top crust of the cookie should be thin and serve as a kind of "protection" for the soft inner layer. Even a toothless person can bite and chew real pasta, this cake is so tender. A dry, semi-solid crust plus a sticky, viscous mass inside is a marriage and a complete mismatch with the recipe.
The texture of the cookies under the crust is light and soft, even a minimum viscosity is allowed.
Cookies should not be too sweet, especially cloying. Macarons are available in such a wide range that you can try them all and choose “your” taste.
If you want to learn how to bake pasta as well as real French professionals, try using the following secrets:
Experienced "pasta makers" advise keeping the proteins separated from the yolk in a cool place and in a closed container for 1-2 days.
Proteins must be whipped for 9-10 minutes, no less. The stronger (harder, harder) they become, the better.
Dry ingredients need to be introduced into whipped proteins quickly, and also quickly, but mix them thoroughly. Ideally, the movements of the spatula during mixing should be no more than 35. Knead by hand in a circle, moving towards the center.
Use only a piping bag with a round tip to make sure the macarons are as perfectly round as possible.
Place the cookies on a baking sheet using a pastry bag, let them rest and dry slightly for 15-20 minutes before turning on the oven.
Many manufacturers prefer to create cakes in pastel shades.
Macaron (macaron) or macaroon (macaroon): general and distinctive
The confusion between macaron cake and macaroon almond cookies is a very common phenomenon. What is the difference between these two works? confectionery art, besides one letter in the spelling of their name?
Firstly, they can be called distant relatives with one common past, and secondly, they look completely different.
Distinctive features of pasta and macarons. Macaroon is a coconut biscuit that can be cooked on hastily for suddenly appeared guests from egg whites, coconut and sugar. Macarons also have a slightly crispy crust on the outside and are soft on the inside, but their preparation does not require exceptional jewelry precision and accuracy, as is the case with pasta. Cookies macaroons are not produced in such a huge range, but the whole creativity to its ennoblement lies only in the fact that macarons are traditionally dipped in liquid chocolate and cooled.
What do pasta and macarons have in common? The common ones are ingredients such as egg whites and sugar. Some recipes may vary, but the basis of both treats is actually meringue (or meringue). For macaroons, coconut flakes are introduced into the meringue, then the cookies are baked, in some recipes they are additionally dipped in melted chocolate.
Macaron, on the other hand, is a meringue cookie with a verified recipe and the exact proportion of added almond flour and sugar, which is then combined in pairs with cream, and the palette of cream flavors is very diverse, and the number of cream variations is numerous.
