CuisineInternational European French
Macaroons are, probably, the most popular “representatives” of the French cuisine. At the same time, they have already become one of the best desserts all over the world. Now, you also have a chance to try cooking this dish, although, it will take your time and effort. So, let’s start!
- almond flour : 150 g
- sugar powder : 300 g (150 g + 150 g)
- egg white : 110 g (55g + 55g)
- water : 37 g
- instant coffee : 0.5 tsp
- sugar : 1 cup
- milk : 150 ml
- butter : 30 g
- powdered milk : 30 g
- salt : 1 pinch
Stages of cooking
Let’s start cooking macaroons with caramel first. It is desirable to cook it in the evening and let it stay for the night to become dense. Take a pot and mix milk, powdered milk, salt and sugar in it. Warm the mixture, stirring it from time to time, until it becomes light brown, then add butter and keep stirring until the caramel is ready. Let it cool down for the night.
Now, it is high time to separate the whites from the yolks and take the required quantity of egg whites. Close them with the lid and leave them in the fridge. Then take a baking pan and baking paper. Draw the circles about 3-4 cm in diameter each on the baking paper. You can do the same using powdered sugar. This will help you bake macaroons of the same size.
Sift 150 g of almond flour and 150 g of powdered sugar at least three times each, but do not mix them!
Then add the flour, powdered sugar and 55 g of egg whites mixed with instant coffee. Do not mix the ingredients to keep the air inside!
Mix 37 g of hot water with 150 g of sugar in a pot and warm the ingredients to 118 degrees (you will need a special thermometer to measure the temperature).
Whip the second portion of egg whites. Take the syrup away from fire and carefully pour it into the egg whites. Meanwhile, keep whipping the egg whites!
Add the dry mixture you have cooked in the previous step to the whipped egg whites. Mix the ingredients thoroughly contraclockwise. Do not change the direction! Mix until the mass becomes soft and smooth.
Take a pastry bag and form round circles of batter that are of the same size as those you have drawn on the baking paper before. The circles should be ideal in size and equal 3-4 cm in diameter. Leave them for up to 24 hours to dry. The temperature should be over 1 degree.
As soon as the macaroons dry a bit, pre-heat the oven to 175 C (347 F) and bake for 12 minutes! It is important to open and close the oven quickly on the 8th and 10th minutes to prevent the parts of the macaroons from overdrying. Carefully, take the baked macaroons away from the oven and put them on the flat surface. When they cool down a bit, take each piece of your macaroons and start combining the halves.
Combine the halves of the macaroons using the salty caramel you have cooked in the first step. It is easier to squeeze caramel using pastry bag. Having done that, place the macaroons into the fridge for 24 hours to make them crusty and so delicious! Bon appétit!