Macarons: a recipe at home. Macarons: step by step recipe

Greetings to our invaluable readers! If you love sweet treats and want to learn how to make unusual sweets, we are happy to help with this task. We present to you a recipe for macarons at home. Making this dish is not difficult, all you need is basic culinary skills.

Overall, this dish originated from the European continent. It is difficult to say for sure in what century macarons began to be prepared. Only one thing is clear - then the choice of flavors was much smaller than now. Since the recipe changes depending on the geographical location, we will present you with the most optimal option for preparing today's treat, which is perfect for drinking tea or treating friends. Of course, how and with what to eat the dish is your choice, we will only help you prepare it. Prepare the necessary products by going to the nearest store, and we will start cooking.

Ingredients:

1. Almond flour – 110 g

2. Powdered sugar – 110 g

French meringue:

2. Sugar – 90 g

3. Citric acid

Chocolate ganache:

1. Nutella – 30 g

2. Chocolate – 35 g

3. Cream – 55 ml

Blueberry cream:

1. Butter – 65 g

2. Powder – 100 g

3. Blueberries

Cooking method:

As you may have guessed, we will prepare two different types of dessert. In addition, we strongly recommend using a kitchen scale to ensure that all proportions and quantities of ingredients are accurately observed.

1. First of all, you need to sift almond flour and powdered sugar with a fine sieve and place everything in one container. We don't need large fragments in today's dish. Then mix both ingredients and sift again.

2. Let's prepare the meringue. For this we need seventy grams of egg whites - about two large products. But for better accuracy, use a scale. Try to use the ingredient not straight from the refrigerator, but slightly cooled. Carefully separate the whites and place them in a dry container.

3. We begin to beat the product with a blender at low speed. After a couple of minutes, add a small pinch of citric acid there. Then we increase the speed of the electrical appliance to medium.

4. When you get “soft peaks,” add sugar in portions, continuing to beat. We continue this process until the product thickens. Also add dry food coloring at this stage - we used pink.

5. Now, put the resulting meringue into a container with flour and powder. Mix everything until you get a homogeneous mass. It is most convenient to use a silicone spatula.

6. Take a pastry bag and put our base into it. Wrap it up and start molding.

7. Place a layer of parchment paper on a baking sheet and begin to squeeze the future dish onto it using a round nozzle. Approximate dimensions: two centimeters in diameter. Leave in a dry place for an hour until the surface of the macarons is dry.

8. During this time, you can prepare both types of filling. For the first type, take a saucepan and pour fifty milliliters of cream into it. Send it to the fire.

9. Grind the dark chocolate and place it in a small container. Add two tablespoons of Nutella there. When the cream is hot, pour in the prepared ingredients. Stir until a homogeneous mass is obtained.

Filling No. 2

10. For the second filling you will need about a quarter cup of blueberries. Defrost it first and remove excess liquid using a sieve.

12. Place sixty grams of warm butter in a bowl and add powdered sugar - you need a little less than half a measuring cup. Whisk these ingredients together, adding a pinch of salt.

13. When a thick mass begins to form, add the berry puree and continue whisking until it is completely incorporated.

14. Take two pastry bags (easily replaced with plastic bags) and put both of our fillings into them. Twist and leave in the refrigerator.

15. When the filling has hardened, take it out. Preheat the oven to 150 degrees and send our base, prepared a little earlier, there. You need to hold it until the so-called. skirt at the base. The readiness itself is determined by the top - if it does not move out, you can safely take it out.

16. Wait until it cools down and squeeze out the filling. Of course, we squeeze it onto the bottom part, and cover it with the “dry” part on top. Repeat the same with the blueberry filling. Leave it in the refrigerator overnight and you can treat your loved ones and friends. An excellent tandem is obtained from tea or coffee along with macaroons, while enjoying a pleasant conversation or watching a movie. Bon appetit!

Now for the mega recipe...drumroll please!!

45 grams ground almonds
75 grams of powdered sugar
10 grams sugar
36 grams protein (1 protein approximately)
food coloring (optional)

Let's get started (a little preliminary preparation is required):

1. Take the egg out of the refrigerator, separate the white, leave the white in a whipping container on the table to warm up to room temperature.
2. Mix the powder with almonds and sift through a sieve twice. The smaller the holes in the sieve, the better.
3. Cover a baking sheet with baking paper and prepare a bag for the cream.
4. Beat the egg whites until the first slightly thick foam appears.
5. Add our 10 grams of sugar to the protein.
6. Beat to a stable foam (so that the traces from the mixer do not spread) and at the last stage add dye (gel or powder and no other!).
7. In three stages, add our sugar-almond mixture to the protein, stirring from top to bottom so as not to damage the bubbles in the protein.
8. Place the mixture into a pastry bag.
9. Place our macarons on a baking sheet. Diameter 2-3 cm, distance from each other 3-4.
10. Leave them on the table for 20 minutes until a crust forms, so that if you touch it with your finger, nothing will stick. You can lightly sprinkle them with something immediately after planting them, but I haven’t done that yet.
11. Preheat the oven to 140 C.
12. Nothing sticks? Place in the oven on a medium level and forget for 10 minutes. I couldn’t forget and 5 minutes later I was sitting by the oven... not in vain, by the way, I ended up watching the show “how a skirt is made.” They are growing right before our eyes! So I recommend for beginners to sit by the oven and watch, it’s worth it.
Look at your stove. The macarons should be completely firm but not brown. It took me about 15 minutes, but I pulled them out back and forth. One experimental subject poked a crooked macarons with her finger. In general, I participated in the process to the fullest.
13. Hardened? Let's get it!
14. We take them out on baking paper and place them on a cold surface, quickly remove them and turn them upside down so that any moisture in the very center can evaporate.
15. Make some thick cream (about cream... and more than one, I’ll tell you later), grease them with cream (choose the ones that are most similar to each other and form pairs). We don’t skimp on the cream; it should come out a little.
16. Leave in the refrigerator for at least 1 hour.
17. We eat everything in 5 minutes, it just so happens

Try it! And I’m here next to you and I can tell you

A continuation with different colors and creams is just around the corner, but I also want to try that same addictive recipe from Pierre Herme

Read the comments, there are a lot of useful tips, here are a few

Miniature Macaron cake is a delicious dessert originally from France. Two halves of fluffy almond flour cookies and a rich chocolate ganache that holds them together... Today I will share with you a step-by-step recipe for the famous Macarons that have won the hearts of many sweet tooths.

Before writing the recipe for Macaron cakes, I thought for a long time about how detailed and detailed the process should be. I think I’ll settle on the golden mean - I hope that 30 steps will be enough to achieve a positive result. In general, frankly speaking, I am far from an expert in preparing this homemade dessert - I only made successful Macaron cakes... 4 times.

I cannot help but draw your attention to the fact that there are a huge number of nuances and subtleties in the preparation of this capricious delicacy. It would seem that you do everything according to a recipe, the author of which you trust as much as yourself, and still nothing works out... This time I prepared Macaron cakes according to the recipe of my dear friend Lenochka Funk (thank you very much!), and the result is in front of you.

What pitfalls are encountered when preparing this French dessert? First of all, without scales (with 1 gram divisions) you don’t even have to try. So to speak, measuring products “by eye” is immediately eliminated. Accuracy, accuracy and once again accuracy is one of the necessary conditions for this recipe.

You can do without a cooking thermometer only if you are comfortable with meringue, because you will need to cook the syrup correctly. Almond flour, of course, can be prepared at home, but for the first time I still recommend buying it in the store. Well, read about everything else in the step-by-step recipe for Macaron cakes, otherwise I’ve probably already bored you with my long introduction.

Ingredients:

Almond dough:

Italian meringue:

Chocolate ganache:

Cooking step by step:

To prepare Macaron cakes we will need the following products: almond flour, egg whites, powdered sugar, granulated sugar and water. I deliberately did not photograph the ingredients for the chocolate ganache, because I was not sure that at least the fourth time the result would please me.

Preparing the dough for Macaron cakes. First, weigh exactly 100 grams of almond flour and powdered sugar.

Sift the flour and powder through a fine sieve - two or three times. This is done in order to get rid of large pieces that are always present in almond flour. If they remain in the sieve, you can simply grind the small parts in a coffee grinder (then pass through the sieve again) or replace them with the same amount of already sifted flour.

As a result, there will be exactly 200 grams of a homogeneous dry mixture in the bowl, consisting of almond flour and powdered sugar. Double or even triple sifting is necessary to ensure that the surface of the cakes remains smooth and even.

Add 37 grams (no more, no less, but exactly 37!) of egg whites to the dry mixture and leave everything on the table for now. A small digression: when preparing Macaron cakes, cooks most often use aged proteins - that is, they are left at room temperature in a bowl, covered with cling film or a saucer, which is pierced with a toothpick. Due to this manipulation, the structure of the protein seems to change and when whipped it turns out smoother. I generally use ancient proteins, so to speak. The fact is that when cooking, sometimes I only need yolks, then I freeze the whites and store them in the freezer for several months. When I need them, in the evening I move them to the refrigerator, where the proteins spend the night safely and are completely defrosted.

Let's move on to preparing Italian meringue - this is the protein cream that will become the second component of the dough for Macaron cakes. Pour 27 milliliters (sounds funny, but it’s necessary) of water into a small saucepan or stewpan and add 100 grams of granulated sugar. Place the saucepan over medium heat and bring the mixture to a boil. From this moment, cook the sugar syrup over low heat for about 5-6 minutes. If you have a food thermometer, wait until 110 degrees is the ideal temperature for sugar syrup. Or try a soft ball - drop the syrup into a bowl of ice water, then take it between your fingers and roll. If you get a soft ball, the syrup is ready. Of course, if you constantly prepare custard types of meringue, then you can safely work without a thermometer, but for beginners it is vital when preparing these cakes.

When the temperature of the syrup reaches approximately 90-95 degrees, it is time to beat the egg whites (at room temperature). The mixing bowl must be clean, dry and grease-free. We start and continue to beat the whites at high speeds, without changing the speed until the very end. At first, the whites will become cloudy and a light foam will appear, then gradually the mass will begin to turn white and noticeably increase in volume, turning into a snow-white, persistent and dense foam.

At this time, the sugar syrup will be prepared. Let's take it off the stove...

And pour in a thin stream into the already dense whites, which are still beating. It is important to pour the hot syrup exactly into the middle between the walls of the dish and the beaters. If it gets on the wall, it will immediately crystallize, and if it gets on the whisk, it will quickly cool and become wrapped in a caramel thread. I did end up with a small amount of syrup on the wall, since it is extremely inconvenient to hold a camera in one hand and a heavy saucepan with hot syrup in the other.

We return to the almond base - using a spatula, mix the dry part with the egg whites. In general, of course, you need to mix everything until smooth, but here I didn’t try too hard, I just mixed in most of the protein. I read that this is not critical. Some cooks do not mix proteins into almond flour and powdered sugar at all.

Next comes one more important stage - macaronage. This is the final batch of dough for the Macaron cakes. In this case, we need to achieve the correct consistency of the dough. Place the Italian meringue in a bowl and stir it in clockwise with a spatula, turning the bowl in the opposite direction.

Interestingly, experienced pastry chefs claim that for the correct consistency of the dough for Macaron cakes, exactly 50 movements of the spatula are needed. I didn’t count how much I needed personally. So, with proper kneading, the dough should not only become smooth and homogeneous, but also flow off the spatula in a wide ribbon.

We twist the bag from the wide side, pushing the dough closer to the spout. Now you can breathe a little sigh of relief, but only slightly - there are still a couple of crucial moments ahead.

To bake cake halves, we will need either a special pasta mat or a simple baking sheet and high-quality parchment paper. If you are an esthete and are preparing this dessert for the first time, take care of the preparation in advance. On the back of the paper, using a simple pencil, draw circles with a diameter of 3 centimeters. Then turn the paper over and place it face up on the baking sheet. Since I was preparing Macaron for the fourth time, I decided not to draw anything and piped the dough by eye. It looks like it turned out pretty smooth, what do you think? Another important point for aesthetics: how to pipe the dough correctly. Hold the cooking bag strictly vertically above the paper, squeeze out the dough (remember that it will still spread) directly into the center of an imaginary or drawn circle, and at the end, with a sharp but gentle movement, remove the spout of the bag to the side. This way the dough will break and there will be no spout left on the surface. When you have planted all the pieces, admire the work done. If the humps are still sticking out, you can help them straighten out. Place a thick towel (terry is best) on the table and very gently tap the baking sheet on the surface. If even then the spouts still continue to rise, then you have not mixed the dough well.

Next, it is important to let the workpieces dry. Just leave the pan on the counter for 30-60 minutes to allow the dough to crust. In this case, time is a rather relative concept and depends on many factors. The main one is indoor humidity. 30 minutes was enough for my preparations while the oven was heating up. Touch one piece - if it is no longer sticky and you can even lightly run your finger over the surface, you can safely move on to baking. Only if you have this very crust can you expect a recognizable skirt, which distinguishes Macaron from other cakes.

The halves of the cakes are baked in a preheated oven at medium level at 140-150 degrees for 14-17 minutes. In my oven, fortunately, this is the minimum temperature that can be set. We placed the baking sheet, closed the door and waited. It is clear that you too will sit in trepidation, look through the glass and wait to see whether this same skirt will appear or not. At about the fifth minute, it began to emerge in my Macaroshki, gradually becoming larger and larger. This means everything was done correctly and the Macaron cakes were a success. After 16 minutes from the start of baking, I already took out a baking sheet (the crust of the halves became dense, and the bottom easily came away from the paper) and set the second one to cook (I placed these blanks immediately after the first batch). Immediately remove hot cakes from the baking sheet to prevent them from drying out.

And here you can take a closer look at the kids. You see, the surface of the halves is even, smooth and glossy. The skirts turned out simply amazing - so fluffy and quite high.

The macaroons come off the parchment easily and the bottom side is smooth and light in color. We finish baking the second batch of preparations and let them cool completely. In total I got 56 halves, but not all of them made it to the final - I was too impatient to take a sample. Ready-made macaroons can easily be stored in an airtight container for several days, and only then filled with filling.

Well, now it’s time for the ingredients for the filling. It can be made from almost anything: jam, custard, confiture, jam, thick sauce - whatever your heart desires. The main thing is that the filling is not liquid and holds its shape. Since I made the cakes without dyes or flavorings, I also decided to make the simplest filling - chocolate ganache. For this you will need chocolate and cream. I have, of course, bitter (regular readers probably know about my love for this particular type), but milky or even white would be perfect. I used 10% fat cream, you can add whatever you want and what you have in stock. You can even use butter.

French variations on the theme of macaroons quickly won the hearts of Russians. So much so that they started looking for ways to make their own macarons. The recipe (by the way, it is not so easy to prepare them at home) seemed difficult to many at first. However, as it turned out, these cookies (quite expensive, between us) can easily be made in your own kitchen. Of course, this is more difficult than, for example, making a primitive charlotte, but not to such an extent that you give up your intention. And some actions can be avoided if you are not confident in your culinary talents.

The key to successful cookies

In order for you to get real French and delicious macarons, the recipe at home must be followed very precisely. Take the time to look in your closet and check how the scales work.

It is better to make these delicate cakes on a dry day or keep the window and the kitchen door tightly closed throughout the entire process. To form a crust (while maintaining internal softness), you can also leave the heated oven ajar.

Even if you have several baking sheets, place only one in the oven, on the middle level.

Be sure to line the oven sheet with parchment. No lubrication - you will ruin the results of your work.

Macarons: not as difficult as it seems

The only thing you'll have to worry about is searching. However, believe me, you can get it! Too lazy to run to supermarkets - order online and wait for the courier. After delivery, you can begin to master the simplest macaron recipe. For beginners, some techniques are eliminated, some are simplified. However, those who used it claim that they did not notice the consequences of “adaptation”. The taste is like the most natural macarons. The recipe (with photo) looks like this step by step:

The whites are separated from five eggs and beaten with six heaped tablespoons of sugar.
The mass is placed in a water bath, heated to 60 (maximum 63) degrees and whipped until dense.
Using a sieve, combine five tablespoons of sugar and the same amount of almond flour. The mixture is combined with the protein mixture and kneaded. As a result, the mass should be quite liquid and shiny.
It is laid out with a syringe on a sheet of paper, the stove is heated to 200 degrees, and macaroons are placed in it. The recipe at home allows for baking at this temperature for five minutes, after which the gas is turned up to 170, and the process continues for another three minutes.

After cooling, the resulting convex cakes are coated with jam or confiture and glued together in pairs.

Chocolate cakes

Chocolate macarons are even more popular. The recipe, in principle, is not too different in composition from that described above. However, for those cooks who are not looking for easy ways, we will not omit the “inconvenient” steps in cooking. After all, since they were introduced by the author, they guarantee a tastier result. We will prepare chocolate macarons according to all the rules. The recipe is step-by-step, so it's easy to follow.

Mix 110 grams of almond flour, 225 grams of powdered sugar and 25 grams of cocoa powder. For even distribution, it is better to use a combine.
The mixture is scattered on parchment on a sheet, dried for five minutes in the oven and sifted.
Beat the whites of four eggs with the gradual introduction of 50 grams of sugar; After obtaining a tight foam, they are combined with the bulk mixture and kneaded smoothly.
The resulting dough is distributed through a syringe onto a baking sheet and left on the table for half an hour to obtain a crust (so that the macarons do not crack during baking).
The dried circles are placed in the oven for 12 minutes.
After removing from the oven, the baking sheet is sprayed with water - this makes the macarons easier to remove.
A filling called ganache is made and the halves are glued together.

What to make ganache from is a separate story, since there are countless variations of it.

Possible variations

The bright colors are what attracts many people to macarons. The recipe (by the way, there’s no harm in coloring them at home either) suggests simply adding coloring (food coloring, of course) instead of cocoa. It turns out colorful and elegant.

If you are attracted not so much by brightness as by taste variety, you can replace cocoa or coloring with citrus juice - you will get delicate lemon juice or Cinnamon and vanilla will add their own subtle notes - the main thing is not to overdo it with them. In general, any spices suitable for baking are suitable for changing the taste.

The main flavor diversity in macaroons comes from ganache fillings. We will pay special attention to them.

Chocolate ganache

You can make it from dark dark chocolate, or from white chocolate. The principle is the same, only take 80 grams of bitter for 50 milliliters of heavy cream, and 100 grams of white. In both cases, the bar is finely broken (the smaller, the faster the chocolate will dissolve), the cream is heated, crumbs are poured into it and mixed until thick and homogeneous. It is better to do this in a water bath so that the cream does not boil and the chocolate does not change color to whitish.

It is especially beautiful and appetizing when both ganaches are combined in one macaroon: a layer of white and a layer of black.

Berry ganache

You can use any berries or fruits as the base. If they have seeds, they should be removed. Three hundred grams of berry mass are whipped into puree with a blender, half a spoonful of starch and half a glass of sugar are poured into it, an egg is beaten in and a couple of spoons of lemon juice are poured in. The mass is cooked until it becomes like a thick jelly.

If you want the color of the filling to match the tone of the cakes, add the same coloring to it. And for an even better taste, you can also put berries between the halves on the ganache.

Macarons, the recipe for which is described below, are miniature cakes or multi-layer cookies. Initially, it may seem that there is nothing complicated in preparing this pastry. Just think, you just need to beat the whites with powder, mix with prepared almond flour, place small circles on a baking sheet, and that’s it - the delicacy is ready. However, everything is not so simple.

How to make almond flour for macarons

Almond flour - the main component of cakes - should be dry and very fine. It is its quality that determines what the finished macarons will taste like. Even a beginner probably knows the recipe for making almond flour. But flour at home does not always turn out as desired. However, even a simple macaron recipe requires quality ingredients, otherwise the French cookies will turn into an unattractive cake. To ensure that the flour is of the required quality, peeled almonds are placed in small portions in a coffee grinder and ground for 4-5 seconds. Basically, that's all. But if you don't prepare the almonds in advance, the flour will be soggy. To achieve the desired quality, it is first placed in the freezer for half an hour, and during the grinding process it is combined with powdered sugar. This will draw out excess moisture from the almonds and prevent the flour from turning into a paste.

What should be the right macarons?

it should be round, smooth, appetizing;
the surface must be flawless, without cracks and filling residues;
when pressed, the macarons should not stick to your fingers;
real French cookies have a delicate crispy crust;
diameter of classic macarons - no more than 5 cm;
their pride is the flirty le croûtage skirt, without it it could be any pastry, but not French macarons;
the filling should be equal to the thickness of the pastry and slightly extend beyond the le croûtage.

Chocolate macarons

If you want to pamper your loved ones with something tasty and unusual, pay attention to chocolate macarons. This homemade recipe will take some time, but the results are worth it.

Ingredients:

cocoa - 35 g;
almond powder - 165 g;
powdered sugar - 340 g;
egg white - 180 g;
granulated sugar - 75 g.

Making chocolate macarons

So, let's prepare chocolate macarons. The recipe requires attentiveness from the housewife, so it is advisable to prepare and weigh all the components in advance. Almond flour, cocoa and powdered sugar are thoroughly mixed. Beat the whites at low speed until foam appears, and then gradually add sugar and continue beating until a dense and thick mass is obtained, as confectioners say, to stable peaks. Next, mix the egg and dry mixtures with smooth movements. The resulting mass is placed in a pastry bag and placed on a parchment-covered baking sheet. Leave it on the counter for about an hour to dry until a crust forms. If this is not done, then cracks will form on the surface, and this is unacceptable. The dried cookies are baked in an oven preheated to 150°C for 15-20 minutes. The baked macarons are removed from the baking sheet and left to cool on paper. Do not attempt to remove hot cookies; they must cool completely.

Making chocolate ganache

Chocolate macarons, the recipe for which is described above, are best combined with chocolate ganache. It can be made from either white or dark chocolate. Take 100 g of chocolate and break it into small pieces, then pour in 100 ml of preheated heavy cream. Next, using a spatula, knead the mixture until a homogeneous smooth mass is obtained. The finished ganache is covered with cling film and allowed to stand in a cold place for at least 10 hours.

Macarons with rose water and raspberry ganache

French confectioners have incredible imagination and can make incredibly delicious macarons. The recipe at home should be repeated very precisely, then your cookies will not differ at all from those made by the French.

Ingredients:

egg white - 60 g;
almond flour - 80 g;
powdered sugar - 160 g;
granulated sugar - 20 g;
rose water - 10 ml;
raspberry liqueur - 1 tsp;
red dye.

Almond flour is mixed with powdered sugar. Beat the whites into a strong foam, gradually adding granulated sugar. Liqueur, rose water and dye are added to the finished proteins. Mix all the ingredients very carefully so that the whites do not fall. Next, combine the whites with the dry mass and mix again. The resulting mixture is placed in a pastry bag with a suitable nozzle and pancakes with a diameter of about 5 cm are placed on a parchment-lined baking sheet. Let them dry and bake for 15 minutes at 150°C.

Ingredients for raspberry ganache:

raspberries - 150 g;
raspberry leker - 10-20 ml;
granulated sugar - 25 g;
water - 10 ml;
starch - 25 g;
egg - 1 pc.

Preparing the ganache

Grind the raspberries until a puree-like mass is obtained. Starch is diluted with water. In a saucepan, mix raspberry puree, diluted starch, egg and sugar. Cook the mixture over low heat until thickened (5-7 minutes). At the end of cooking, add liqueur.

Forming cookies. The halves of the finished macaroons are glued together with cooled raspberry ganache. Before serving, allow to sit for at least 12 hours in a cool place.

Macarons: recipe from Lisa Glinskaya

Lisa Glinskaya learned the macaron recipe directly from French masters. She honed her ability to cook them for many months and is now a true professional. She shares her knowledge in the program “Everything will be delicious.” The macarons, recipe kindly provided by Lisa, will be raspberry with lemon confit.

Ingredients for macarons:

ground almonds - 150 g;
egg whites - 50 g;
powdered sugar - 150 g.

Ingredients for meringue:

powdered sugar - 145 g;
water - 40 ml;
egg whites - 55 g;
food coloring.

Ingredients for confit:

lemons - 1 kg;
granulated sugar - 200 g;
fresh raspberries - 35 pcs.;
starch - 25 g.

Making macarons from Lisa Glinskaya

So, let's prepare macarons. The recipe is step-by-step, so there are unlikely to be any difficulties.

Prepared ground almonds (you can buy them ready-made, or you can make them yourself, as described above) are dried in the oven at a temperature of about 100-120 C.
Mix flour and powdered sugar, pour in the whites and, without stirring, set aside temporarily.
Powdered sugar for meringue is dissolved with water and an arbitrary amount of food coloring is added. Place the saucepan with meringue on the fire and boil for 3-4 minutes. After which they immediately remove it.
Beat the egg whites thoroughly and at the same time pour in the finished syrup in a thin stream. First, beat the whites at high speeds, and then gradually reduce them to a minimum. Beat until the mixture is at room temperature.
Cover the cutting board with parchment. The protein mass, whipped into a strong foam, is combined with the flour mixture. It is not recommended to stir for a long time, since the mass may become liquid and spread when deposited on parchment.
Fill a pastry bag with the finished mixture and place small circles on dry parchment in a checkerboard pattern. To release the air from the dough and make the surface of the macarons smooth, just tap the board on the table. The correct cookies should look like convex tablets. They are left to dry for about an hour.
Bake macarons at 170°C for about 11 minutes. After the first 6 minutes, open the oven door slightly to allow any accumulated moisture to escape. Ready macarons are immediately removed from the baking sheet.

Preparing the confit and assembling the macarons

Lemons are washed thoroughly (you can pour boiling water over them) and the peel is cut off. Cut the zest into thin strips and boil in water 4 times, constantly changing the water. This procedure will get rid of the bitterness characteristic of lemon zest. Carefully remove the white membranes from the lemon pulp. The juice is squeezed out of the leftovers. Next, combine the zest, lemon juice, sugar and the remaining pulp and boil over low heat until grains of sugar are no longer noticeable. If the specified amount of sugar seems not enough, you can add it during the cooking process. The main thing is that it has time to completely dissolve. Starch is dissolved with water and added to syrup. Cook until thickened. The finished confit is placed in a cool place and cooled for several hours.

Once everything is prepared, you can start assembling the macarons. Take one part of the cookie and apply confit along the edge. Place fresh raspberries in the middle and cover with the other half of the cookies. Next, press lightly so that the halves stick together well. Place the finished macarons with raspberries and lemon confit on a beautiful serving dish and serve with tea. Bon appetit!