Recipes with photos.

Macaroni cake (macaroon or macarons) only recently began to conquer Russian cuisine, but in a short time they managed to win the hearts of a huge number of sweet tooths.

What it is? In fact, there are a lot of options for where this delicacy came from, but the most common is that it appeared in France at the court of Marie Antoinette.

It is an almond cookie with a creamy layer. In France it is so popular that you can often find it even in McDonald's. And now almost every Russian coffee shop has them on the menu.

At first glance, it may seem that preparing a cake at home is very difficult and beyond the power of amateur cooks. This is wrong. Main follow the technology and follow the recipe. Then a rainbow of macaroons will shine on your table.

What do you need to prepare a delicious dessert?

List of ingredients:

• Almonds or almond flour – 200 grams
• Sugar (powdered sugar) – 280 grams
• Protein – 150 grams
• Food coloring (it is best to use gel coloring)

For cream:

• Heavy cream - 70 grams
• Instant coffee – 1 tablespoon
• Cointreau liqueur – 15 grams
• Marzipan – 190 grams

Preparation progress:

• We start with almond flour. You can buy it at any confectionery store (sometimes found in grocery stores). If it is not possible to purchase ready-made flour, then take whole almonds and cook directly from them.
• Making nut flour is not difficult. To start Rinse the almonds thoroughly. Then at five
  pour boiling water over it for minutes.

  Important! Not warm water, but boiling water. This way the skins will come off easily. Drain and peel the nuts. Toast the peeled almonds in a frying pan or in the oven.

  Just a couple of minutes, stirring occasionally so as not to burn. Cool. Next we need to grind our nuts well.

  It is best to use a coffee grinder, as the blender will produce a coarser grind. Grind in small portions for 30 seconds (no longer!), shaking occasionally. Sift through a fine sieve to avoid large lumps. The leftovers can be ground.

• The next step is to mix the resulting flour with powdered sugar. Again, if you use sugar, you must first grind it into powder. We need light air mass.
• Separate the whites from the yolks. We only need the first ones. Take about 40 grams and add to dry ingredients. Mix well.
• At this stage we will need the remaining protein and sugar. It is advisable to use protein at room temperature,
  or slightly chilled.

  Using a blender, you need to gently beat the whites to medium-stabilized peaks, gradually adding sugar (you can initially add a pinch of salt to make it easier to beat).

  The consistency should be somewhat reminiscent of sour cream or cream. Don't beat it harder, since you can end up with hard and rough cookies. However, the mass should hold its shape well.

• Add the almond mixture to the egg whites until you have a uniform consistency. Whisk everything together a little.
• If you wish, you can leave the “dough” as is, but if you want to add brightness, then use food coloring. You can divide the mixture into equal parts and add one at a time
  two drops of dyes. Mix well again.

  Don't stir too harshly and quickly so as not to disrupt the structure. If you don't want to use dyes but want to add color, you can use cocoa, coffee powder or juice.

• Pour the dough into a pastry bag (if you don’t have one, you can use a plastic bag, cutting off one corner a little). On a clean baking sheet, dose the resulting mass so that you get equal circles.
• Place in the oven preheated to 80 degrees for 5 minutes. During this time, the macarons will set a little and
  a small crust will appear.
• Remove the macarons from the oven and let them cool for 20 minutes. During this time you will have time to prepare the cream.
• Combine cream and coffee and bring to a boil over medium heat. Remove and add marzipan liqueur. Beat until smooth and let cool completely.
• The last step is to assemble the cake. To do this, take one half of the cookie and spread the cream filling on it, and put the other half on top. Store the finished portion in a sealed container in the refrigerator.

Advice! Attentively make sure you mix the ingredients. If you overdo it, the cake may lose its lightness and airiness. And if you don’t beat it completely, it will lose its shape.

A simple recipe for delicious almond cakes

All possible filling options for cakes

So, what else can we fill our dish with:

You can experiment with fillings based on your personal taste preferences.

Video recipe for macaroni cakes with lemon cream

What can you serve the dish with?

Macarons go great with coffee or tea. You can also decorate the cake in a beautiful package and give it to a loved one. Nowadays such small gifts are especially popular. Make yourself and your loved ones happy. Bon appetit.

French cuisine is one of the most exquisite in the world. This is what real gourmets prefer. The aristocratic menu offers various desserts, but the pinnacle of taste is the macaroni cake. The Italians invented the recipe for pasta. This happened back in the 18th century.

The peculiarity of pasta that will not allow them to be confused with other desserts is its crispy crust and tender-soft middle. If you look at photos of such cakes, you will notice that they are always given a round shape. They are prepared from ordinary products that are used in confectionery. Thanks to unique technology, the dessert has turned into a true culinary masterpiece.

Crispy tender cookies are loved by sweet tooths all over the world. Many not only saw them in the photo, but also felt the amazingly delicate taste. Among them are our compatriots who are wondering: “How to make macaroni dessert?”

An authentic recipe includes the following components:

• egg whites (6 pcs.);
• salt (1 pinch);
• powdered sugar (400 gr.);
• ground almonds (250 gr.);
• dye (1 drop for different shades).

Some venerable culinary masters offer their own variations of the standard recipe. The following recipe is known:

• almonds and powdered sugar (300 g each);
• egg whites (110 gr.);
• salt.

In order for the cake to acquire a characteristic appearance, you cannot do without dyes. The photo shows that the color palette is quite diverse. The components of the recipe remain unchanged; you can only improvise with their dosage. Each housewife can personally check which instructions are more successful. To do this, you just need to prepare a wonderful macaroni cake yourself.

How to make the right dough?

To make real macarons (and not meringues or bouches), you need to prepare the dough according to the following algorithm:

Please note: all macarons must be the same size.

Achieving such precision is not easy. To do this, you can take the advice of experienced confectioners. You can draw circles of equal diameter on paper. There is another way. It consists of using special silicone sheets on which “zones” are already marked. They can be purchased at the store.

French dessert baking technology

There is no rush when preparing pasta. The cookie dough must be filled with air bubbles. This can be achieved by kneading it long and hard. It should become smooth and shiny. If this is not done, the dessert may be flawed. Cracks form on it. The use of low-quality powdered sugar also leads to such troubles.

It is necessary for the cakes to lie on the baking sheet for half an hour. This will make their tops harder. When the set time has passed, they are placed in the oven.

Baking time for pasta is 15 minutes at a temperature of 170 degrees.

Remove the finished cakes from the oven and cool without removing them from the baking sheet.

What is the filling made of?

It is simply impossible to list all the types of layers. At the moment, over 500 flavors have been invented. The recipe can be absolutely fantastic - there are cakes with lily of the valley or violet flavor. The most admirers are macaroni with chocolate, raspberry and strawberry fillings. You can use any fruit from which you want to make jam.

What you need for the strawberry-lemon-walnut filling:

• powdered sugar (350 gr.);
• vanilla (teaspoon);
• butter (240 gr.);
• cream (1 tbsp);
• lemon zest and ground pistachios, strawberry jam and cocoa (one teaspoon each).

The recipe may include other ingredients (honey, dark chocolate). Their list depends on how the dessert should turn out.

The filling manufacturing process and its features

From the above components, four types of fillings and butter cream are obtained. It is prepared in the following sequence:

1. Beat butter and powdered sugar (can be replaced with sugar).
2. Add cream and a pinch of vanilla.
3. The resulting cream should be divided into four portions: jam is placed in one of these parts, lemon zest is placed in the other. The fillers for the third and fourth will be pistachios and cocoa.
4. After cooling, the cookies can be filled with filling, maintaining the color scheme: Yellow cakes should be sandwiched with yellow cream.

To follow the traditions of decorating pasta, you can study photos and videos of such desserts.

Macaron is a delicate, small, round meringue cookie, usually no more than 3-5 centimeters in diameter. The bizet cookie recipe is based on white almond flour. There are a great variety of flavors and fillings for bizet macarons: creams, vanilla-based jams, chocolate, coffee, pistachios, raspberries, currants, coconut, mint, licorice root, cherry, lemon, etc. everything depends only on your preferences, and the masters of preparing such an exquisite dessert will try to please all your tastes. Although if you have time, you can easily prepare it yourself. Macaroni, because the recipe for this dessert is very simple and all the products are available on the market.

08/09/2014 at 16.38 hours

Macaron (macaroni, macaroni) is a delicate, small, round meringue cookie, usually no more than 3-5 centimeters in diameter. The bizet cookie recipe is based on white almond flour. There are a great variety of flavors and fillings for bizet macarons: creams, vanilla-based jams, chocolate, coffee, pistachios, raspberries, currants, coconut, mint, licorice root, cherry, lemon, etc. It can be fruit, nut or chocolate cream....

Historical remark.

Remark or digression.

Perhaps it is no longer so important where these wonderful cakes came from, because they can be prepared as a dessert yourself at home. At the same time, you will delight yourself, your friends and people close to you with an interesting recipe for Macaroni dessert.

We will describe in detail how to prepare Macaroni cake (recipe with photo).

The cooking process is simple. There are different cooking methods. We offer you one of them.

You will need the following ingredients for the recipe:

Description:

The filling can be anything. It all depends on your taste preferences. Try making the filling yourself.

For example, if you love coffee filling, it can be obtained by mixing 75 g of heavy cream with 1 tbsp of instant coffee, bring it all to a boil and add 15 g of liqueur and 200 g of marzipan. Beat everything thoroughly.

Try to do pistachio filling. To do this, take 30 g of pistachio paste, 80 ml of cream, bring to a boil and mix with 200 g of marzipan.

Lemon filling can be prepared from 150 g of sugar, 100 ml of lemon juice, 2 eggs and 0.5 tsp of starch. Bring everything to a boil, cool and add 200 g of butter.

Macaron has been the favorite dessert of French monarchs from time immemorial. The recipe was brought to France by the Italian princess Catherine de' Medici, who married Henry II, the king of the future republic. It's hard to believe, but back in the 16th century, pasta was a simple cookie made from almond flour, egg whites and sugar. No exotic flavors or rainbow colors, no cream filling, just dough.

It acquired a second layer of pasta at the beginning of the 20th century. Pierre Defontaine, the grandson of Louis Ernest Laduree (owner of the first Laduree tea salon in Paris), decided to glue the two halves of cookies together using a sweet chocolate mass known in French cuisine as “ganache”. Thus, the macaron acquired the familiar two-story look that is familiar to us.

By the way, you still need to pronounce “makarOn”, as required by the French transcription. Macaroon is a completely different cookie, which in 90% of cases is made from egg whites and coconut.

As history shows, pasta has always been the preserve of wealthy people. Therefore, these cookies are now associated more with the Queen of Manhattan, Blair Waldorf from the TV series “Gossip Girl,” eating a ton of pasta in her own bathroom, than with a housewife baking an elite dessert in her own kitchen. However, with the onset of the crisis, it will be useful to master the recipe for fluffy cookies to surprise your loved ones.

Secrets

flickr.com/photos/saltwater_helen

Before preparing pasta according to the Maison Ladurée recipe, you should master the detailed step-by-step instructions of those who have already done this before you and know all the pitfalls of the complex process. In addition, you need to know a few simple cooking secrets: although they may seem insignificant, experienced people say that it is necessary to follow them to achieve an ideal result.

“Age” the eggs. Most agree that eggs should be at room temperature. It is best to remove them from the refrigerator 12 hours before cooking, but 2-4 hours is also possible.

Sift flour 3 times. Exactly 3. The number of siftings was experimentally determined by the chefs of the Parisian culinary school Cook’n with class. Moreover, the first time you do this simply to get rid of lumps, the second time you consolidate the result, and the third time you sift the flour together with powdered sugar. The procedure will make the dough glossy.

Drying the dough before baking. Don’t try to immediately put the baking sheet with the pasta “lids” into the oven. Leave them on the table for 20-30 minutes.

Air circulation during baking. The desired mode is ensured by the correct arrangement of the cookies on the baking sheet (checkerboard order) and the oven being slightly open during the process (so that excess moisture escapes).

Proportions are important. In the case of pasta, you won’t be able to make the dough by eye. Therefore, a kitchen scale is your faithful assistant while preparing dessert.

Classic pasta recipe

flickr.com/photos/hetstyle/

Ingredients:

• almond flour - 150 g,
• powdered sugar - 150 g,
• sugar - 150 g,
• water - 50 g,
• protein - 50+50 g (about 3 eggs),
• dye (preferably gel).

Instructions

We prepare the flour, namely: sift it as expected - 3 times. Add powdered sugar, mix well with a whisk and sift again.

Separate the whites from the yolks. Make sure that not a single gram of fat, water or yolk gets into this mass. It is important! Divide the protein into 2 parts - 50 grams each.

Prepare a work area for kneading dough. Pour 50 grams of egg whites into a large bowl. Place a saucepan with sugar and water on the stove, next to it is a cup of egg whites, a spare glass of water, a mixer and a thermometer.
*Attention! A thermometer is essential to monitor the temperature of the syrup. Any more or less degree and the whole idea will fail!


Next, we will perform several actions simultaneously. Turn on the stove and begin to cook the syrup, stirring with a thermometer. Keep it in the middle of the mixture so the temperature is as accurate as possible. Watch the heating carefully. As soon as the thermometer shows 95 degrees, start beating the egg whites at full mixer power. When the syrup heats up to 110⁰, remove it from the stove and begin to slowly pour into the whites.

The whipped whites should be almost firm and should not leak or drip from the bowl when you turn the bowl over. If the syrup has already heated up to 110 degrees, and the whites are not whipped to the desired state, you can cool the syrup with water and wait for the desired temperature again. While pouring in the syrup, continue beating the mixture with the mixer.
*Attention! The mixture should be dense and very strong. It should not have any fluid qualities. The mixture will cool as you beat. Add another 50 grams of protein, and on top - ready-made flour and powder.

We begin to mix the dough with a spatula and continue the procedure until the desired texture is obtained. The dough should flow from the walls of the spatula and not fall in lumps. Cover the baking sheet with baking parchment.

Pour the dough into a pastry bag and begin to carefully form the macaron caps. Try to arrange them in a checkerboard pattern. Don't forget to dry! Place the baking sheet in the oven, heated to 140 degrees Celsius.

Baking time: 10−20 minutes. Don't be upset if your caps start to crack, crumble, or lift. Even the great Ladura would hardly be able to make perfect pasta the first time.

If everything worked out, then your pasta will have “skirts”. This will happen in 3-4 minutes. After 10 minutes you can try to pry them off with a knife. If the cookies come off the parchment easily, the pasta is ready. The lid over the “skirt” should be rigid.

Prepare the filling yourself to your taste - it can be custard or ganache. It is important to remember that if the filling is liquid, it will be absorbed into the dough faster and soften it more quickly. Therefore, you can fill the cookies with this filling just before serving.

The ganache can be applied immediately after the oven and left in the refrigerator until consumed.

On the eve of the long winter holidays, our site would like to introduce you to incredibly tasty and exquisite French macarons. No, this is not at all the pasta that we are all so used to. French macarons are light, delicate and bright-looking cakes that consist of two macaroons and a cream layer. In recent years, these cakes have become widely popular not only throughout Europe, but also far beyond its borders. There are macarons of all sorts of colors and flavor combinations, but today we want to introduce you to classic vanilla macarons, the recipe with photos is presented step by step below. Everyone will love these cakes!

The recipe for macarons at home is not complicated, but there are many nuances and subtleties in the whole process, which is why not all cooks get macaroni the first time. But the more practice, the better the result will be. So, stock up on a good mood and patience and get started!

For this homemade macarons recipe you will need:

• almond flour (sifted) – 143 g
• powdered sugar (sifted) – 143 g

• water – 37 g
• sugar – 143 g
• egg whites (aged) – 47 g
• lemon juice – 0.5 tsp.

• white chocolate – 80 g
• cream (fat content from 33%) – 70 g
• vanilla sugar – 1 tsp.

Before we start making macaron cakes, let's take a closer look at some of the ingredients for the recipe.

Egg whites. If you follow the classics, then the proteins should be “aged.” To “age” them, the night before, carefully (no yolk should get into the whites) separate the eggs. We don’t need the yolks, so they can be immediately used for other purposes, but we cover the container with the whites with film and leave them on the work table overnight. You can also “age” the whites in the refrigerator by simply leaving them in a tightly closed container for 5-6 days, but before cooking they must be taken out of the refrigerator in advance so that they have time to warm up. What is the difference between fresh and aged proteins? The difference is in their structure, “aged” proteins are more liquid and when whipped they give a more voluminous and stable foam.

Almond flour. The success of making pasta cakes also depends on its quality. You can either buy this flour ready-made or prepare it yourself (read how to do this in our recipe “Almond flour at home”). It is very important that the flour is finely ground and well dried.

Powdered sugar. It is advisable to use powdered sugar without adding starch. Since starch absorbs moisture, the finished cookies become a little like meringue, but this note in taste is small enough, so if you can’t find pure powder, you can use it with the addition of starch. The most important thing is that the powder should be fresh, without small hard lumps.

In addition to choosing the right ingredients, precision is also extremely important when making macaron cakes. Therefore, be sure to weigh all the ingredients on an electronic scale, since even a few extra grams can disrupt the consistency of the dough. In addition to a scale, it is very important to use a candy thermometer to determine the temperature of the syrup.

Well, now let's begin!

Macarons - recipe with photos step by step:

First of all, sift the almond flour and powdered sugar. Sift the flour through a fine sieve, be sure to remove the large pieces that remain in the sieve. After this, measure out 143 g of flour. We also sift the powdered sugar and, if there is any, remove any hard lumps of powder. And also measure out 143 g of powder on the scales. Combine the sifted ingredients in a bowl and sift them together 2-3 times until the mixture is homogeneous.

Pour 47 g of egg white into the resulting mixture.

And mix with a spatula or regular spoon until a homogeneous and thick mass is obtained. Set the bowl aside.

Let's prepare the meringue. Take a deep saucepan, pour water into it and pour out all the sugar.

Place the saucepan on the fire and gently stir the mixture with a spatula until the sugar dissolves. As soon as the syrup begins to boil, stop stirring it so as not to provoke the crystallization process, and cook it to a temperature of 116-118 C.

When the temperature of the syrup reaches 110 C, pour the whites into a clean and dry bowl and beat them until soft peaks form.

Once the syrup reaches the desired temperature, remove the saucepan from the heat and pour the syrup into the egg whites in a thin stream. At the same time, do not stop thoroughly whipping the whites with a mixer. Beat the mixture until you get a thick, glossy meringue.

Add lemon juice and continue beating the meringue for another 1 minute.

Mix the finished meringue in several steps into a pre-prepared mixture of almond flour, powdered sugar and egg white.

Mix the mixture carefully, moving clockwise, until the dough is completely homogeneous. The finished dough for macarons should flow from the spatula in a wide, thick ribbon. At this stage of the recipe, it is extremely important to achieve the correct consistency, because if the dough is not mixed well, then tails will remain on the surface of the pasta, and if the dough is mixed, it will become too liquid and the pasta will spread over the baking sheet and turn into flat cakes.

Place a wide (10-12 mm) round tip into a pastry bag and fill it with dough.

We cover the baking sheet with high-quality baking paper and place neat circles with a diameter of 3-4 cm in a checkerboard pattern. To make it more convenient to place the macarons, you can make a stencil. So, on one sheet of parchment with a dark felt-tip pen or pen, we draw circles with a diameter of 3-4 cm (for this you can use a suitable round cookie cutter) and place this stencil under the sheet of parchment on which we place the cookies. If there are small tails left on the surface of the pasta that do not diverge on their own, then gently tap the bottom of the baking sheet with your palm until the surface becomes smooth, just do not be too zealous, otherwise the shape of the circles may be deformed.

We leave the deposited cookies on the work table for 15-30 minutes or even 1 hour (for example, if you have high humidity in the kitchen). We need to wait until their surface has aired and a dense crust has formed; it is thanks to this crust that the surface of the macarons will not crack during baking, and the distinctive feature of macaron cakes, the “skirt,” will form below. To check whether a crust has formed, carefully touch the surface of the circles; if nothing sticks to your finger, then they are ready for baking.

Preheat the oven to 150-160 C and bake (one baking sheet at a time) the pasta for 12-14 minutes. Since everyone’s oven is very different, when baking pasta you need to adapt it to your own, trying different temperatures and different modes. To find out if the pasta is ready, it will be enough to touch it; if the top of the cookie does not move, but sticks tightly to the “skirt” and the cookie easily comes away from the paper (provided that the paper is of good quality), it is ready.

Immediately remove the finished cookies along with the paper from the baking sheet and leave them until they cool completely.

Let's prepare the cream for French macarons. Add vanilla sugar to the heavy cream, mix and heat it on the stove or in the microwave until the first signs of boiling.

Break white chocolate into small pieces and pour hot cream over it.

Leave for 1 minute to warm the chocolate, and then stir until completely smooth.

Cover the resulting chocolate vanilla cream with film in contact with the surface and place it in the refrigerator for 2 hours.

Place the cooled cream in a deep mixing bowl.

Beat the chocolate cream with a mixer until fluffy. Transfer the resulting chocolate vanilla cream into a pastry bag with a round nozzle with a diameter of 5 mm.

Break the cooled cookies into pairs.

Place a portion of chocolate vanilla cream on one half, as shown in the photo.

Cover with the second macaroon and press lightly to distribute the cream evenly.

Place the finished macarons into an airtight container and place them in the refrigerator for 24 hours. They must "ripen". During this time, the bottom of the cookies will soften slightly, making the cakes tender, and they will have a light crispy crust on top.

Well, that’s all, our homemade French macarons are ready! We hope that our step-by-step recipe with photos was useful to you.

Pour a cup of aromatic coffee and enjoy an incredibly tender and delicious dessert!