The most delicate French almond macaroons with berry filling
2 servings
20 minutes
Macarons are a legendary French delicacy that has conquered the world with its sophistication. Delicate almond shells with a 'signature' ruffle hold a tender filling of fresh berries. Their aromatic flavor is a balance of sweetness and tartness that unfolds with each bite. The history of macarons begins in Italian monasteries, but true mastery in their creation developed in France, where they became a symbol of culinary art. These little masterpieces are often served in morning cafes in Paris and at formal dinners. With their airy dough and vibrant filling, they pair perfectly with tea or champagne, creating a moment of true enjoyment.
1
Mix almond and powdered sugar and sift through a fine sieve. The mixture should be dry; if not, dry it in the oven at 150 degrees for 5 minutes. After drying, sift the mixture again.
- Ground almonds: 110 g
- Powdered sugar: 225 g
2
We whip the egg whites with salt and lemon into a stiff foam, gradually adding sugar. We whip until the mixture becomes smooth and shiny. If desired, food coloring (10-12 drops) is added and mixed into the whipped egg whites with a spatula. Similarly, we gently fold the sugar-almond mixture into the egg whites.
- Egg white: 4 pieces
- Salt: pinch
- Sugar: 100 g
- Lemon juice: 15 ml
3
Next, using a culinary syringe or bag (if not available, use a thick clean bag with a cut corner), squeeze out evenly sized circles (3-4 centimeters) on a baking sheet lined with parchment, remembering to leave space between the circles! Leave them uncovered to dry for about an hour. This will allow the macarons to form a kind of skin that will protect the pastries from unsightly cracks during baking and help create the 'signature' foot. A sign that the preparations can be safely sent to the preheated oven at 150 degrees is if touching the circles with a finger does not cause the 'dough' to stretch or stick.
- Gelatin in plates: 1 piece
4
Bake for about 10 minutes, and while our 'half macarons' cool, we prepare the filling.
5
Berry filling (berry ganache): puree desired berries with a blender or mash them. Then, in a pot, mix the resulting mass with starch, lemon juice, and an egg, and cook until thickened for about 5 minutes. Let it cool.
- Fresh berries: 300 g
- Starch: 10 g
- Lemon juice: 15 ml
- Chicken egg: 1 piece
6
We stick the halves of the macaroon together with filling. Ideally, after chilling in the fridge for an hour, we serve our treat.
- Fine white sugar: 50 g