French Macarons
4 servings
90 minutes
French macarons are a refined combination of delicate almond cookies and soft cream, creating a perfect balance of flavor and texture. Their origin traces back to Italian pastry chefs, but it was France that gifted the world the famous les macarons in their modern form. The classic recipe requires precision and patience: the almond dough is infused with cocoa and coffee aromas, while lemon cream adds a refreshing tartness that harmoniously complements the dessert's sweetness. Macarons are perfect for an exquisite tea party or an elegant gift, and their airy structure and subtle flavor make them a true gem of French pastry tradition.
1
Let the proteins age for a day at room temperature.
- Egg white: 2 pieces
2
Sift powdered sugar with pre-prepared almond flour twice. Place the mixture in the oven to dry at 150 degrees for 10 minutes, sift again. Add cocoa and coffee on top.
- Powdered sugar: 150 g
- Ground almonds: 90 g
- Cocoa: 2 teaspoons
- Instant coffee: 0.5 teaspoon
3
Whip the egg white, then add sugar, continue whipping until stiff peaks form.
- Egg white: 2 pieces
- Sugar: 50 g
4
Sift the dry ingredients into the egg whites in 3 stages. Gently fold with a spatula in one direction, from top to bottom.
- Powdered sugar: 150 g
- Ground almonds: 90 g
- Cocoa: 2 teaspoons
- Instant coffee: 0.5 teaspoon
5
Pipe circles onto parchment and leave at room temperature for one hour. Preheat the oven 20 minutes in advance to 170 degrees.
6
Before baking the macarons, lower the temperature to 150 degrees. Choose the 'top and bottom heat' setting. They bake for 12-14 minutes.
7
Remove the dessert, place it with the parchment on a damp towel, and let the almond cookies rest.
8
Now it's time to prepare the cream. I chose lemon as it nicely complements the sweetness of the macarons.
9
Add lemon zest to lemon juice and bring to a boil. Add beaten egg and sugar. Cook over medium heat until thickened, stirring constantly. Incorporate butter, add starch, and refrigerate to cool.
- Lemon: 0.5 piece
- Chicken egg: 1 piece
- Sugar: 50 g
- Butter: 20 g
- Potato starch: 1 teaspoon
10
That's it: after joining the halves, it is recommended to send the finished products to the refrigerator for 24 hours. After a day, they will be indescribably beautiful.