French Macaron Cake
12 servings
60 minutes
French macarons are an exquisite treat and a symbol of French pastry tradition. Their history dates back to medieval Italy, but France gifted the world with these famous airy cookies filled with cream. Delicate, tender, with a light crunch and delightful creamy center, they boast a refined flavor of almond and vanilla. Macarons are perfect for celebrations and morning coffee, turning every tea time into a small gastronomic journey.
1
Cover the sheet with parchment paper and grease its surface with oil. The almonds should be ground to a fine flour.
- Almond: 125 g
2
Whisk the egg whites, a pinch of salt, and sugar until the sugar dissolves, then add vanilla sugar and whisk to a stiff foam.
- Salt: 5 g
- Fine white sugar: 80 g
- Vanilla sugar: 40 g
- Chicken egg: 2 pieces
3
Add ground almonds to the obtained protein mass and gently mix everything to prevent the foam from settling. After the almonds are added, the mixture should be whipped well again.
- Almond: 125 g
4
The mixture needs to be divided into three parts. Add red food coloring to the first part, blue to the second, and cocoa powder to the third. Thus, we have three bases for the future cookies.
5
Place the colorful mixtures into pastry bags and squeeze them into small circles on a sheet. There should be a distance of about 3-5 cm between the cookies, and their diameter should not exceed 2 cm. Do not bake the cookies; let them dry in a hot oven (30 minutes), meaning heat the oven well, turn it off, and place the cookies inside for 30 minutes.
6
While the cookies are baking, prepare the layer for them. Melt the couverture in whipped cream over a double boiler. Do everything carefully; after the couverture melts in the cream, remove the mixture from the double boiler and place it in the refrigerator.
7
Remove the cookies from the oven and take them off the sheet. Take the mixture of couverture and whipped cream from the fridge, add two drops of liquid vanilla, and whip well with a whisk. Spread a layer on one half of the cookie and cover it with the other half. Do this with the other pieces. The cookies are ready.