French macarons

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 15 almond macarons

Macarons are a French pastry made from egg whites, sugar, ground almonds, and food coloring. Cream or jam is usually placed between two layers of pastry. According to one theory, macarons were created in a Venetian monastery in the 8th century, and the recipe was brought to France during the Renaissance by Italian chefs who arrived with Catherine de' Medici, the wife of Henry II. The word itself has Italian roots and means "to crush," a reference to the method of making almond powder—the main ingredient in macarons.

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.

Ingredients for the recipe:

Protein of 3 large eggs at room temperature
1 tbsp. dry egg white
3 tablespoons of sugar
3/4 cup very finely ground almonds
1 cup icing sugar, sifted
Food colorings in paste form
Jam or fondant for the filling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: almond flour, powdered sugar, eggs

Cooking the dish according to the recipe:

Preheat oven to 150°C and line 2 baking sheets with parchment paper.
Whisk the egg whites with the dry egg whites until foamy, then slowly add the sugar and beat until soft, barely stiff peaks form when you remove the whisk. It's important not to overbeat the whites. Mix the ground almonds with the powdered sugar and fold them into the beaten egg whites in two additions (the batter will be quite runny).

If you want to make colored macarons, divide the batter between three bowls and stir a small amount of food coloring into each. Fill three pastry bags fitted with a straight tip with the batter and pipe 4-cm-wide macarons, spaced 2.5 cm apart, onto a sheet.

Let the pasta sit for 10-30 minutes, until a "skin" appears on it (the surface of the pasta will become matte and no longer shiny).
Bake for about 10 minutes, or until the macarons no longer stick to the parchment paper when lifted with a spatula. Let them cool on the baking sheet before removing them.
To assemble the cake, pipe a small amount of fondant or jam onto the bottom of one macaron and press it onto the bottom of another, gently pressing them together. Continue until all the macarons are assembled. Pasta can be stored for up to 3 days in an airtight container..

Note

Very finely ground almonds can be found in grocery stores, but if you can't find them, then sift regular ground almonds to get a finer texture and then measure them out, or another option is to grind the almonds together with powdered sugar in a coffee grinder..