Almond flour macaroons
8 servings
180 minutes
Macaron pastries are an exquisite dessert of French cuisine that has captured the hearts of gourmets worldwide. Their history traces back to Italian pastry chefs, but it was France that perfected the recipe. Delicate almond flour combined with airy meringue creates a light, fragile shell with a perfectly smooth surface. Inside lies a soft center, while creamy filling or jam adds a rich flavor note. The sweetness of macarons is harmoniously balanced with a light nutty bitterness and cocoa. They not only delight the palate but also provide aesthetic pleasure — they can be made in various colors and fillings. Perfect for special occasions, morning coffee cups, or simply moments of enjoying exquisite taste.
1
Take an egg out of the fridge, separate the egg white, and leave it in a mixing bowl on the table to warm to room temperature.
- Egg white: 1 piece
2
First, you need to prepare almond flour. To peel the almonds, soak them in boiling water for 10 minutes, drain and soak again in boiling water for a couple of minutes. Then drain the water and peel off the skin; it will come off easily. The peeled almonds should be dried in a hot pan or oven but very carefully – do not burn them. Then cool them down. Place the peeled almonds and powdered sugar required by the recipe in the freezer for 10 minutes before grinding in a coffee grinder or blender. The nuts will grind better and won't release oil. Grind the nuts with added powdered sugar in small portions using pulse mode for about 5 seconds while shaking the grinder or blender. Just 5-6 presses and then pour out the crumbs. You can sift it immediately; put large crumbs back into the grinder. This will yield almond flour, which needs to be sifted a total of 3 times.
- Almond: 45 g
- Powdered sugar: 75 g
3
Line the baking tray with parchment paper and prepare a bag for the dough.
4
Whip the egg whites until the first not very thick foam appears. Add sugar to it. Whip until stable peaks form (so that the mixer traces do not spread). Continue whipping until stiff peaks or to the point where the egg whites do not run off the bowl when tilted.
- Sugar: 10 g
5
In three stages, sift and add the sugar-almond mixture with cocoa to the egg whites, mixing from top to bottom to avoid damaging the bubbles in the egg whites.
- Almond: 45 g
- Powdered sugar: 75 g
- Cocoa: 1 teaspoon
6
Place the mixture in a pastry bag. Pipe circles with a diameter of 2-3 cm, spaced 3-4 cm apart on the baking sheet.
7
Leave them on the table for 40 minutes until a crust forms, so nothing sticks when touched with a finger.
8
Preheat the oven to 150 degrees. Place the baking tray in the middle for 10-12 minutes. Remove if the top has already hardened.
9
Remove them from the baking paper and place on a cold surface. Carefully take them off and turn them upside down to let any moisture in the center evaporate.
10
Take in halves, spread with your favorite cream or jam, and stick them together in pairs. You need to hold them by the 'skirts' while sticking, or you risk breaking the fragile top.