Macaron is one of the finest French desserts. These cookies are made from almond dough and are usually filled with cream or fruit jam. Despite the complexity of preparation, pasta can be baked at home, if you strictly follow the cooking technology.
It is necessary
- - 300 g of sugar;
- - 280 g toasted almonds;
- - 15 g of cocoa powder;
- - 8 eggs;
- - 100 g of icing sugar;
- - 150 g of dark chocolate;
- - 300 ml of cream;
- - 250 ml of milk;
- - 25 g flour;
- - a pinch of vanillin.
Instructions
Step 1
Prepare the almond dough cookie base. Break 6 eggs, separate the whites from the yolks. Beat the whites into a dense foam. Add 100 g of icing sugar and continue whisking until smooth. Peel and grind the almonds in a coffee grinder to a powder. Mix nuts and whipped egg whites, add 100 g of sugar. Divide the dough into 2 parts - put cocoa in one of them, and vanillin in the other. Continue stirring the mixture - it should become uniform in color and consistency. Place tracing paper on a baking sheet. Place the cocoa dough into a wide-nozzle cooking syringe. Squeeze a dough portion onto a baking sheet until a round, thin cookie cutter is formed. Repeat the operation with another type of test. Preheat the oven and bake the cookies in it for no more than 15 minutes. It should become firm on the outside and soft on the inside.
Step 2
Get some cream. For cocoa cookies, make ganache, the French version of chocolate cream. Pour 100 g of sugar into a frying pan and heat until it turns brown. Pour 200 ml of cream into a saucepan and bring to a boil. Divide the chocolate into wedges and add to the cream along with the sugar. Reduce heat and simmer cream until slightly thickened. Cool it down. For buttercream, combine remaining cream and milk and heat. Break 2 eggs and crush them with 100 g of sugar. Gradually add the egg mixture to the milk, add flour there. Cook everything together for 3 minutes and then remove from heat.
Step 3
Finish baking cookies. Remove the blanks for him from the sheet. Combine the chocolate and vanilla cookie chunks in pairs using the cream and refrigerate the dessert before serving. It is advisable to store such cookies no more than 3-4 days.
