Macaron is a small, round cookie that is soft on the inside and crispy on the outside. The dough for him is prepared from egg whites, powdered sugar and almond flour. Cookies are often added with coffee, chocolate, vanilla and fruit jams.
Macaron cookies came to us recently and are loved by both adults and children.
Dessert history
Making macaroon cookies began a long time ago in Italy or France. We do not know exactly where exactly this dessert was first made. Perhaps, Venice of the 16th century became his homeland. According to another version, the homeland of the biscuits was France, where the nuns cooked them.
The idea to glue two halves of a cookie with a cream appeared not so long ago, in the thirties of the 20th century. Since then, the appearance of the dessert has not changed. The cookies are baked in different colors and served with coffee or hot chocolate.
Macarons are baked in a variety of colors and with a wide variety of fillings, from vanilla and cloves to grapefruit, cherry and lime. This dessert can be bought in cafes or pastry shops, or you can cook it yourself. Here is a recipe for macaroon with grapefruit, very delicate, with a slight citrus note.
Macaroon with grapefruit
Products required:
- Almond flour - 200 g
- Powdered sugar - 350 g
- 130 g egg whites
- Orange food coloring
- 2 tbsp. spoons of water
For the cream:
- Grapefruit zest - half a teaspoon
- 200 g white chocolate
- 75 ml grapefruit juice
1. Preparation of the cream. Heat the juice (do not boil). Melt the chocolate in a water bath. Add juice and zest to the chocolate, stir until smooth. Let the cream cool, cover with plastic wrap and store in a cool place.
2. Preparation of the dough. Combine almond flour and powdered sugar (200 g). Divide the mixture in half. Divide 70 g of protein into two, add color to one. Add the protein to the flour and powdered sugar mixture. Mix water and sugar in a separate bowl, bring to a boil over low heat. Beat the remaining protein until a firm mass is obtained, add the sugar syrup to it in a thin trickle, continuing to beat until the mixture cools. It should become thick and shiny. Divide the resulting mass, add to the bowl, where the mixture of flour and powdered sugar is located, mix.
3. Baking. Place the finished dough in a pastry bag, place it on a baking sheet covered with parchment. First, the dough is white, then with dye. Bake at 180 degrees for 12 minutes, then transfer the parchment to the table. When the macarons have cooled, carefully remove them, combine in pairs and fill with cream. The filling should not protrude beyond the cookie border.
