The basis of this cookie is almond-biscuit halves, and the fillings are very diverse. This and lemon, and coffee, and chocolate, and cream , and so on. Accordingly, the color and taste of the cream are selected dyes, which color the dough.
One of the main ingredients of this French dessert is almond flour. It's not so easy to find on sale, and it's worth a lot. It's easier to make it at home, for this you need 250 grams of raw almonds. But it must be cleaned from the skins. To do this, we pour it with boiling water for 3 minutes, and then drain and pour cold water. So we do 2 times. From the temperature drop the skins easily separate from the nuts. And then, already peeled nuts are dried in the oven at 100 degrees for 1.5 hours. Then we put 50 grams into a coffee grinder and turn it into flour, and then sift from larger pieces. Thus, from 250 g of almonds, 200 g of flour will be obtained.
How to cook macaroons in the home?
Ingredients:
- cream 33% - 100 ml;
- chocolate bitter - 100 g;
- almond flour - 200 g;
- powdered sugar - 200 g;
- egg - 6 pieces;
- sugar - 200 g;
- water 75 ml.
Preparation
Mix the flour with sugar powder, we separate the yolks from the eggs, they will not be needed. And the proteins are wiped through a sieve, so that they become liquid and divide into two equal parts. One part is added to the powder with flour and rubbed with a spatula, but not a whisk so that no air gets. On the stove put the sauté pan with water, pour in the sugar and cook the caramel. In the meantime, whisk the rest of the proteins to air foam. Ready caramel comes in 3-3.5 minutes, when the syrup will be 118 degrees. Then we pour it in a trickle into squirrels and whisk with whisk.
Now mix almond dough and proteins. And here it is not necessary to try to keep a maximum of air, just rub it with a shovel. The dough should turn out pretty fluid, but not liquid.
We take a sheet, we cover it with parchment, we can draw stencils for pechenyushek. The dough is transferred to a confectioner's bag and we set it at a distance of two centimeters from each other, 3.5-4 cm in diameter. To get the top straight, we will knock it against the table and leave it for 30 minutes for the dough to dry. Oven is heated to 165 degrees.
In the meantime, prepare a cream for macaroons. Cream warm, but do not boil, pour the chocolate and give it a little warm up and melt. Then the corolla is lowered to the bottom of the tank and we interfere, without raising the corolla, so as not to introduce air into the ganache.
When baking pieces for macaroons in the 4 th and 8 th minute, you need to open the oven to get extra steam. In all it will take 10-12 minutes, the macaroni should be crunchy from above and a little wet inside. The blanks must be removed from the pan immediately and allowed to cool. Now we connect halves, smearing with a thick layer of cream.
Many people have a question, how to cook pasta macaroons without almonds at home. You can try to replace almonds with hazelnut, for example, or pumpkin seeds. The taste, of course, turns out different, but you can also experiment.