Macarons
Votes: 2
Time: 1 hour 10 min.
Complexity: average
Quantity: 10-12 pcs.
Complexity: average
Quantity: 10-12 pcs.
These elegant French pastries are considered tricky to make, but they're so delicious that once you've tried one, you won't regret the effort. To ensure they're perfectly airy and crisp, follow the recipe exactly, whisking the egg whites until stiff, and sifting the dry ingredients thoroughly. Even if you don't achieve a perfectly round, smooth shape, the macarons will still be delicious and melt-in-your-mouth delicious. Vary their flavors by using different fillings when gluing two macarons together: chocolate ganache, flavored jams, or creams.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/3 cups powdered sugar
- 2/3 cup almond flour
- 3 egg whites, room temperature
- 1/4 cup sugar
- Chocolate ganache, for the filling
- Jam, for filling
We recommend
Recipes with similar ingredients: powdered sugar, almond flour, eggs, sugar, cream, raspberry jam
Cooking the dish according to the recipe:
- Sift together the powdered sugar and almond flour.
- Using a hand mixer, beat the egg whites on low speed until foamy. Gradually add the sugar, then beat on high speed until stiff peaks form. The whites should be glossy and thick.
- Using a spatula, fold half the almond mixture into the egg whites, then fold in the remaining dry mixture. Fold 15-20 times; the batter will be thick and fall slowly from the spatula.
- Using a pastry bag, pipe 2.5cm circles of dough onto baking sheets lined with silicone mats or parchment paper. Let sit at room temperature until the surface of the dough is dry, 15 to 30 minutes.
- Preheat oven to 175°C.
- Bake the cookies for 10-12 minutes, rotating the baking sheet halfway through. If you're baking two baking sheets at once, also switch their positions. If you're baking only one baking sheet, bake on the bottom rack for 5 minutes with the empty baking sheet on the top rack. After 5 minutes, place the baking sheet with the cookies on the top rack and the empty baking sheet on the bottom rack.
- You'll know the cookies are done when you can touch the surface and it's firm and not slippery. The macarons should be completely set before you remove them from the oven. If the tops are still slippery, return them to the oven on the middle rack for another 2 minutes.
- Let the cookies cool on the baking sheet for about 10 minutes, then unmold them. Glue two cookies together with chocolate ganache, your favorite jams, or any other filling of your choice!
Categories:
recipe / Desserts / Cookie / Cakes / European cuisine / French cuisine
Similar recipes
