Macarons - French pastry French pasta "macaroni" - one of the most famous desserts in the world! These small multi-colored sweets are very fashionable to give in beautiful gift wrapping to friends and relatives, and you can make a whole composition, replacing them with a birthday cake. A characteristic feature of these cakes is the cute "skirt", which appears due to the formation of crust even before baking. Therefore, do not rush and skip this step. It is also better to use "aged" proteins, that is, to separate them from the yolks in advance and leave them in a bowl covered with food film with a small opening for 2-3 days, and for a week. Due to this, an excess liquid evaporates from them. It is very important to observe the proportions, therefore it is necessary to carefully measure the quantity of each ingredient. Of this number of products will be about 16 halves, that is, 8 whole macarons. Clearly follow the instructions and tips and everything will turn out!
Ingredients:- Flour, almond 45 g
- Sugar powder 75 g
- Sugar 10 g
- Eggs chicken 1 pc.
- Food coloring 0.5 tsp.
- Chocolate white 100 g
- Lemon juice 50 ml
- Step 1 For French sweets, we will need: almond flour, sugar powder, sugar, food color (I have yellow), aged room temperature protein (to be exact, 36 grams), white chocolate and lemon juice.
- Step 2 For the lemon ganache, melt the white chocolate on the water bath.
- Step 3 Pour the lemon juice into the chocolate and mix until smooth. Close the film tightly and leave to cool in the refrigerator.
- Step 4 Sift 2 times almond flour with powdered sugar.
- Step 5 36 grams of aged protein at room temperature, whisk, starting at slow speed, gradually adding speed and pouring sugar.
- Step 6 In the last stage (stable tops), pour in the food coloring.
- Step 7 Gradually add the sifted sugar powder and almond flour, mix the dough. Stir gently, so as not to damage the air in the proteins, leading the scapula from the bottom to the top, as if wrapping the flour in squirrels.
- Step 8 The consistency of the dough should be sufficiently viscous to smoothly fall off the blade.
- Step 9 For more even macarons, place a stencil with mugs under the parchment paper.
- Step 10 Put the macarons confectionery bag on the baking tray, about 3 cm apart.
- Step 11 To smooth out the "tops", knock against a solid surface, they need to spread out a bit. Leave them at room temperature until a crust is formed. This will take about 20-30 minutes. If you touch them with your finger, nothing should stick.
- Step 12 After the crust has formed, bake in the preheated oven to 140 ° C for about 15-18 minutes. The skirt starts to appear on the 5th minute, I advise you to watch, it's very interesting. Finished macarons slightly adhere to the parchment, this is normal. Immediately put the cakes on paper on a cold surface, then remove them from the paper and flip the skirt to the top, completely cool.
- Step 13 Put on one cookie a teaspoon of frozen ganache and cover the second, slightly scrolling halves. Do not regret the cream, it should "climb out" a little.
- Step 14 Leave the ready macarons for a day in the fridge. Most delicious they are on the second and third day after cooking. Вon appetit!