Macaroons or macaroons are a popular worldwide French almond cake. The basis for it is made from almonds ground into a powder, mixed with egg whites and sugar. The round billets are then glued together in pairs using a filling (ganache). You can use lemon, nut, berry or chocolate cream as a filling.
It is necessary
- For the test:
- - 45 g of almond flour (almonds, very finely ground);
- - 75 g of icing sugar;
- - 10 g of sugar;
- - 1 egg white.
- For ganache:
- - 70 g of white chocolate;
- - 20 g of condensed milk.
Instructions
Step 1
Remove the egg from the refrigerator and leave it indoors for a while - it should be at room temperature. Wash the shells thoroughly and then carefully separate the white from the yolk. Place the whites in a clean, dry bowl and beat with a mixer or blender with a whisk until foam forms.
Step 2
Add granulated sugar and continue whisking until a firm mass is formed (called hard peaks). If you decide to add dye to the dough, then you need to add it at this stage, and then beat until a mass of uniform color is obtained.
Step 3
Combine almond flour and icing sugar, and then sift through a fine mesh sieve. Add a third of the almond mixture to the protein foam, mix gently. Now add half of the remaining almond mass. Shuffle and add the rest. Mix gently.
Step 4
Cover the baking sheet with parchment paper. Fill a pastry bag with almond dough and line the round pieces, about 5 cm in diameter, on baking paper. Do not put them close to each other, leave some distance so that the cakes do not stick together during baking. Now leave the bases on the baking sheet at room temperature for about 1 hour. The surface of the cakes should be windy and covered with a film.
Step 5
Place the baking sheet with macaroons in an oven preheated to 140 ° C and bake the cakes for 10-12 minutes. If your oven does not bake evenly, then after 5-6 minutes you will have to remove the baking sheet and then turn it 180 °. Remove the finished almond bases from the oven and allow them to cool indoors at room temperature. Do not remove from the paper yet.
Step 6
Prepare the ganache by placing the broken white chocolate in a saucepan, place it in a saucepan of slowly boiling water and melt. You can do it easier and melt chocolate in a microwave oven by heating it in a cup. Then mix well with condensed milk. Spread the chocolate cream over the macaroons and glue in pairs.
