Macaroons are a French dessert that can be found everywhere in Italy. Macaroons came to Russia quite recently. They are perfect for any festive table, and can be presented as a gift. The main thing is to know a good recipe for macarons so that they turn out to be light, tasty and airy.
It is necessary
- - 150 g almond flour;
- - 100 g of egg white;
- - 150 g icing sugar;
- - 50 g of water;
- - 150 g of sugar;
- - dye;
- - mixer;
- - culinary thermometer;
- - silicone mold-stencil or parchment;
- - pastry bag.
Instructions
Step 1
The peculiarity in the preparation of macarons is the lack of ingredients "by eye". Everything should be accurate. Any deviation from the norms can lead to an unsuccessful result.
Step 2
Remove all ingredients. The egg should warm up to room temperature.
Step 3
First sift the almond flour through a sieve. Do not allow large particles to get into the dough. Otherwise, the dough will be uneven. Sift the icing sugar next to the flour. Mix well and sift the resulting mixture through a fine sieve again.
Step 4
Now you need to get proteins. If you have a special device for separating yolks from whites, you can use it. If there is no such device, then you can use the tools at hand. You need to get exactly 100 g of protein. Once you've got the right amount, set aside the egg whites temporarily in a separate saucepan.
Step 5
Mix 50 g of pure water and 150 g of sugar. Set aside the resulting syrup.
Step 6
Prepare a stencil form. Now you can find on sale a special silicone mold for macarons. If you don't have one, then you can draw circles with a regular pencil on parchment paper.
Step 7
Separate 50g of whites in a separate saucepan and begin whisking. At the same time, place the previously mixed sugar syrup on the stove. If you want colored macaroons, add dye. Be sure to monitor the temperature of the syrup. When it reaches 95 ° C, begin beating the egg whites until white peaks at the maximum speed of the mixer. When the thermometer reads 110 ° C, slowly pour the hot syrup into the egg white.
Step 8
After the mixture is whipped, wait for it to cool down to 45 ° C at room temperature. Only after making sure that the temperature is optimal, pour the remaining 50 g of proteins into the mixture.
Step 9
Add the previously sifted almond flour / powdered sugar mixture to the beaten egg white and stir with a silicone spatula. The dough should be smooth, soft and light. When lifting the silicone spatula, the dough should begin to flow smoothly from it.
Step 10
Fill a pastry bag with the dough and start filling the previously prepared stencils with it. After the future macaroons are laid out on a baking sheet, let them rest for 20-30 minutes. During this time, preheat the oven to 140 ° C.
Step 11
Macaroons are baked on a medium level for 15 minutes. Within 5 minutes you can see how they rose and a kind of "skirt" appeared below. If you notice that the oven dries macarons unevenly, just turn the baking sheet the other side. Do not change the temperature in the oven during the cooking process. The macaroons are ready when they can be picked up with ease with a knife. And they will not crack, break or change their appearance.
Step 12
While the macarons are cooling, prepare a cream to be smudged. You can use any kind of cream, condensed milk, jam or even jam. Just grease one half of the macaroon with it on the flat side and connect to the other half.
