Macaroons
4 servings
90 minutes
Macarons are a refined delicacy of European cuisine that has captured the hearts of gourmets worldwide. Their history begins in France, where they became a symbol of sophistication and confectionery mastery. These delicate airy pastries made from almond flour and egg whites have a light crispy shell and a soft, melt-in-your-mouth center. Classic macarons are filled with various fillings such as chocolate ganache or berry puree, creating a harmonious balance of flavors. They are perfect with morning coffee or evening tea, making any moment especially enjoyable. Their vibrant colors and elegant shape turn macarons into a true visual masterpiece that delights not only in taste but also in its exquisite appearance.
1
It is advisable to prepare the filling for macarons in advance as it cooks quickly but takes a long time to set. I will make a chocolate filling. Chop the chocolate into small pieces. Bring the milk and cream to a boil. Add the chocolate pieces while stirring constantly until it boils again, then remove from heat and pour into a deep plate, cover tightly with plastic wrap, let cool to room temperature, then refrigerate overnight. Take it out of the fridge 2-3 hours before use.
- Milk: 125 ml
- Cream: 30 ml
2
Preheat the oven to 150 degrees.
3
Mix almond flour, powdered sugar, and cocoa in a blender or food processor for about 2 minutes. Then pour this mixture onto a baking sheet lined with parchment paper and place it in the oven for about five minutes to dry. Then sift through a very fine sieve.
- Almond powder: 110 g
- Powdered sugar: 220 g
4
Whip the egg whites, gradually adding sugar, until shiny. Add the almond-sugar mixture to the egg whites, mix well with a spatula, add the coloring, and mix again until the egg mixture becomes sticky in consistency.
- Egg white: 4 pieces
- Sugar: 50 g
- Food coloring: 2 tablespoons
5
Place the mixture in a piping bag with a nozzle about 10 mm in diameter, and pipe circles about 3 cm in diameter onto a baking sheet lined with parchment paper, ensuring they are of equal size. Leave the baking sheet on the table for 1 hour for le croutage — to form a crust.
6
Place in a preheated oven and bake for about 15 minutes.
7
Once the macarons cool down, pipe filling the size of a hazelnut onto half of them and cover with the other halves so that the filling is between the macarons.