Macaron Croquembouche

Votes: 3

Time: 4 hours.
Complexity: average
Quantity: 100 almond macarons

Sweet French macarons have long won the hearts of millions around the world and are considered one of the most coveted desserts. Despite their simple composition of egg whites, ground almonds, and sugar, macarons are quite a complex dessert, and while they may not turn out perfectly the first time, with practice they will become more precise. One of the most impressive and beautiful ways to serve macarons to guests is to build a tower out of them. These structures will be a true highlight for any celebration, from weddings to children's parties. Choose a wider, more stable cone and cover it with pretty paper, preferably in a color that matches the macarons, so that the empty space after peeling off the macarons is unobtrusive.

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:

Pasta

Protein of 3 large eggs, room temperature
1 tbsp. dry egg white
3 tablespoons of sugar
3/4 cup finely ground almonds
1 cup icing sugar, sifted
Food coloring (paste)
Jam or cream for filling

Royal icing

1.5 cups sifted powdered sugar
2 tsp dry egg white
2-4 tablespoons of warm water
Food coloring (paste)

Additionally

1 foam cone, 40 cm high.
Thick colored paper of any color of your choice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, powdered sugar, almond

Cooking the dish according to the recipe:

Make this recipe 3 times in 3 different colors..

Whisk the egg whites and dry whites until foamy, then slowly add the sugar and beat until soft peaks form (it's very important not to overbeat the egg whites). Separately mix the ground almonds and powdered sugar, then fold them into the whipped whites in 2 additions (the batter will be quite runny).
If you'd like to color the macarons, divide the batter equally among three bowls and add food coloring to each. Fill three pastry bags fitted with a plain tip with the batter and pipe 4-cm-diameter macarons, 2.5 cm apart, onto prepared baking sheets. Let the macarons sit for 10-30 minutes until they crust over (they should have a matte finish).

Preheat the oven to 150°C and line two baking sheets with parchment paper. Bake for about 10 minutes, until the pasta comes off the parchment paper easily without sticking. Cool the pasta on the baking sheets.
Croquembouche.

Pipe or spread a small amount of cream or jam onto the bottom of one macaron and press the bottom of the second macaron onto it. Continue assembling in the same manner until all the macarons are adhered. Repeat steps 1 through 4 to bake enough macarons to form a tower of 80 to 100 macarons.
Whisk the powdered sugar, egg white powder, and 2 tablespoons of water until smooth but stiff, adding more water as needed. Divide the icing evenly among 3 bowls and tint it to match the 3 macaron colors. When not in use, cover the icing with plastic wrap, placing it directly on top of the icing.
Place the foam cone on a serving plate and wrap it in paper, securing it in place with royal icing.
Fill 3 small parchment cones or piping bags with different colors of icing and, after squeezing a small amount of icing onto a macaron of the corresponding color, glue it to the paper, starting from the base of the cone.

Line the bottom circle with one color of macarons, then line the second circle with a different color, continuing to glue them all the way to the top of the cone. Glue the last macaron vertically at the very top and let the tower set for at least 2 hours before moving it.