Macaron with liqueur
2 servings
60 minutes
Sometimes you say to someone: "I'm going to a pastry shop, I want some macarons," and in response there is a misunderstanding: what macarons among sweets? The confusion in the names of the French dessert and Italian pasta did not arise by chance: they are related . In the Middle Ages, sweet almond soup with small pieces of dough called macaroni was served in Italy, and then almonds and dough went their separate ways, but each inherited the consonance with the original source. The first sweets from almond paste, vaguely reminiscent of today's macarons, began to be made either in Venice or Florence, historians argue about this. However, macarons did not retain their Italian registration for long. Together with Catherine de Medici in the 16th century, they moved closer to the French royal court, and a century later made a brilliant career, settling in each French pastry shop.
1
Whip the egg whites at low speed. After 5 minutes, increase the whipping speed and add sugar in a thin stream at that moment.
- Egg white: 115 g
- Sugar: 150 g
2
Whip until the sugar is completely dissolved. Mix powdered sugar and almond flour. Add liqueur. Then, gently fold the meringue into the almond-sugar mixture with a spatula.
- Powdered sugar: 165 g
- Almond flour: 165 g
- Baileys liqueur: 50 ml
3
If the batter flows off the spatula in a continuous ribbon, everything is done correctly. Transfer the finished batter to a piping bag and pipe it onto the baking sheet.
4
Leave the baking sheet with cookies on the table — the dough should dry out so that the crust formed doesn't let air escape during baking.
5
After 15-20 minutes, gently touch the surface of the macarons with your finger: if your finger remains clean, you can put the cookies in the oven.
6
If the dough sticks, let it rest for another 10-15 minutes. Bake at 150 degrees for 14 minutes.