French macaroons: a recipe. At home, we create culinary masterpieces

French variations on the theme of almond cookies fairly quickly won the hearts of Russians. So much so that they began to look for ways how to bake macaroons independently. Recipe (at home, by the way, cook is not so simple), many initially seemed difficult. However, as it turned out, this cookie (quite expensive, between us) can easily be made in your own kitchen. Of course, this is more difficult than, for example, to concoct a primitive Charlotte, but not to the point of abandoning its intention. And some actions can be avoided if you are not sure about your culinary talents.

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In order for you to get real French and deliciously tasty macaroons, the recipe at home should be kept very precisely. Do not be too lazy to look in the cupboard measuring cup and check how the scales work.

To start these delicate cakes better on a dry day or during the whole process to keep the window and door to the kitchen tightly closed. To form a crust (while maintaining the internal softness), you can also leave the heated oven ajar.

Even if you have several baking trays, place only one in the oven, at the middle level.

The ovens must be forgiven with parchment. No blurring - destroy the results of the labors.

Makaruny: not as difficult as it seems

The only thing with which you have to pee, is with the search for almond flour. But believe me - you can get it! Laziness run around supermarkets - book online and wait for the courier. After delivery, you can begin to master the simplest makurun recipe. For beginners, some techniques are eliminated, some are facilitated. However, those who used it assure that they did not notice the consequences of the "adaptation". The taste is the most natural macaroons. The recipe (with a photo) looks like this:

1. From the five eggs, proteins are separated and whipped with six tablespoons (with a slide) of sugar.
2. The mass is placed on a water bath, heated to 60 (maximum 63) degrees and whipped to a dense elasticity.
3. With the help of a sieve, combine five tablespoons of sugar and the same amount of almond flour. The mixture is combined with protein and mixed. As a result, the mass should be rather liquid and shiny.
4. She puts it on the sheet with a syringe, the stove is heated to 200 degrees, and macaroons are put into it. The recipe at home allows for baking at this temperature for five minutes, after which the gas is screwed to 170, and the process continues for another three minutes.

The resulting convex cakes after cooling are smeared with jam or confiture and are glued together in pairs.

Chocolate cakes

Even more popular are chocolate macaroons. The recipe, in principle, in composition is not too different from the one described above. However, for those cooks who are not looking for easy ways, we will not omit the "uncomfortable" actions in the preparation. In the end, once they are introduced by the author, it means that they guarantee a more tasty result. We will cook chocolate macaroons according to all the rules. The recipe is a step-by-step, so it's easy to follow.

1. Mixed 110 grams of flour from almonds, 225 - powdered sugar and 25 - cocoa powder. For an even distribution, it is better to use a combine harvester.
2. The mixture is scattered over the parchment on the sheet, it is dried for five minutes in the oven and sieved.
3. Whites from four eggs are beaten with a gradual introduction of 50 grams of sugar; After obtaining a tight foam, they combine with the loose mixture and smoothly mix.
4. The resulting dough is distributed through a syringe through a tray, left for half an hour on the table to get a crust (so that the macaroons do not crack when baking).
5. The dried slices are placed in the oven for 12 minutes.
6. After pulling out of the oven, the pan is sprayed with water - so the macaroons are easier to remove.
7. A filling is made, called ganash, and the halves are glued together.

Of what to do ganache - a separate song, because of its variants there are innumerable.

Possible variations

Bright colorful colors - that's what attracts many to macaroons. Recipe (at home, incidentally, paint them, too, nothing will prevent) offers simply instead of cocoa add a dye (naturally, food). It turns out colorful and elegant.

If you are attracted not so much by brightness as by taste variety, you can replace cocoa or color with citrus juice - you will get gentle lemon or orange biscuits. Cinnamon and vanilla will bring their subtle notes - the main thing is not to overdo them. In general, any spices suitable for baking are suitable for changing the taste.

The main taste variety in the macaroons is made by the filling-ganashi. And we will pay special attention to them.

Chocolate ganache

You can cook from black bitter chocolate, you can - from white. The principle is one, only bitter for 50 milliliters of fat cream is taken 80 grams, and white - 100. The tile in both cases finely breaks (the smaller, the faster the chocolate dissolves), the cream warms up, the crumbs are poured into them and mixed until thick and uniform. Do it better in a water bath so that the cream does not boil, and the chocolate does not change color to whitish.

Especially beautiful and appetizing, when in one macaroon both ganasha are combined: a layer of white and a layer of black.

Berry ganache

In the basis you can put any berries or fruits. If they have bones in them, they should be removed. Grams of three hundred berry mass is beaten with a blender in puree, an incomplete spoonful of starch and half a cup of sugar is poured into it, an egg is hammered in and a couple of spoons of lemon juice are poured in. The mass is cooked until it becomes like a dense jelly.

If you want the color of the filling to match the tone of the cakes, add the same dye to it. And for even better taste, you can put grapes between halves for ganache.