The makarun recipe is not new, but it began to gain world popularity only a few years ago. It was then that all social networks piled up pictures with cute and bright desserts, very similar to meringues. Instantly all those who were not even interested in cooking before that, wondered how to cook macaroons, even without realizing that this, in appearance, not a cunning dessert, in fact harbors a whole bunch of nuances and is very strict to the correct proportions of all components. About the subtleties in the preparation of the classic French delicacy, we'll talk further.
Macaroon cookies with own hands - recipe
We say immediately - forget about the recipe macaroons without almond flour, you will have a completely different (not the most delicious) dessert, with a different appearance and texture. Almond flour can be ordered at a relatively affordable price in any confectionery online store, in case you do not have large supermarkets in your city.
Ingredients:
For macaroons:
- almond flour - 110 g;
- egg whites - 90 g;
- granulated sugar - 25 g;
- powdered sugar - 200 g.
For cream:
- egg whites - 2 pcs .;
- sugar - 75 g;
- Butter - 180 g.
Preparation
Before you cook macaroons at home, sift all the almond flour, so we get rid of the large particles that affect the texture of the dessert and distort its smooth surface. It is sifted flour will need 110 g. For flour, sift and powdered sugar, also in order to avoid the formation of lumps.
Eggs for the mixture are better to take those that are held in the refrigerator for 3 to 5 days, since the proteins of such eggs will be whipped the best. Beat the eggs with a mixer at maximum speed, in portions add sugar to them, whisking until you reach the stable peaks. Carefully mix the foamy protein mass with almond flour, then use a confectionery bag to lay the portions of the mixture onto the parchment.
Before baking macaroons, it's better to mark the surface of the parchment with a pencil, circling something round, so the cookies will be as accurate and equal in size as possible. The main secret of cooking macaroons is to give the dough to stand for about an hour before baking. So its surface will be diluted and become pretty
Next, the biscuits are baked at 150 degrees for about 9-11 minutes, after which they are completely cooled.
The recipe for the filling for macaroons is quite simple, but it can be diversified by a wide variety of tastes. Whisk the egg whites with sugar over the water bath until the crystals dissolve. Continue beating already outside the bath for another 10 minutes, after which start adding oil on a tablespoon at a time. Distribute the cream between the two halves of the pastry and try.