Macaron Cakes

10 servings

120 minutes

Macaron is a delicate French pastry with a thin crispy shell and airy center. These miniature treats born in Paris have become a symbol of exquisite confectionery art. Their base is almond flour, which gives a nutty aroma, while powdered sugar adds softness and sweetness. Whipped egg whites create a light texture, and food colorings allow for color play. When prepared correctly, macarons develop the famous 'foot'—a thin edge at the base. They are enjoyed as an elegant dessert, often paired with creams of varying richness: chocolate, berry, vanilla or pistachio. Due to their sophistication, they have become sought-after guests at festive tables and gastronomic fairs worldwide.

Energy value per serving

• Calories: 210.5
• Proteins: 5g
• Fats: 8.2g
• Carbohydrates: 31.9g

Ingredients

• Almond flour: 150 g
• Powdered sugar: 150 g
• Sugar: 150 g
• Water: 50 ml
• Egg white: 100 g
• Food coloring: to taste

Cooking steps

1. Sift the almond flour thoroughly!

   Required ingredients:

   • Almond flour: 150 g

2. Add powdered sugar to it and mix until smooth. If desired, for the smoothest pastries, it should be sifted again.

   Required ingredients:

   • Powdered sugar: 150 g

3. It's better to take the egg whites out in advance and let them sit at room temperature for about 2 hours. Usually, for 100 g you need 3-4 eggs. In a separate bowl, pour the egg whites and start mixing them with a mixer at medium speed until thick foam forms, then slowly add sugar while keeping the mixer running. Once all the sugar is added to the egg whites, switch the mixer to maximum speed so that 'peaks' form. The mixture should hold even if you turn your bowl upside down. This is important!!!

   Required ingredients:

   • Egg white: 100 g
   • Sugar: 150 g

4. Using a silicone spatula, mix the egg whites and flour with the powder, stirring gently until a thick mixture forms.

   Required ingredients:

   • Almond flour: 150 g
   • Powdered sugar: 150 g

5. We transfer this mass into a pastry bag (if not, a regular sandwich bag will do) and start squeezing it onto a silicone mat. Try to make one diameter.

6. After squeezing out all the mass, place a baking tray under your silicone mat, and lift and drop it 3-4 times to release excess air from the pastries. Let the pastries dry for 30 minutes, then send them to an oven preheated to 140 degrees.

   Required ingredients:

   • Water: 50 ml
   • Food coloring:  to taste

7. You can assess if your dessert turned out well after 3-4 minutes. During this time, the legendary 'skirt' should appear.

8. Usually, it takes 12-18 minutes for overall preparation.

9. When the pastry is ready, take it out of the oven, let it cool, and portion it into pairs.

10. Enjoy your meal!