Since childhood, we have known the amazing, crispy-nutty and at the same time delicate taste of macaroons. Baking muffins with this aroma is also popular. Now this culinary product is produced in many variants, and their names are different in different countries (in Ukraine, for example, it is called “Krakow cake”). Let's try to recreate this famous masterpiece of baking in our kitchen. Fortunately, in stores you can now buy almond flour - powdered kernels. The most difficult thing - cooking the nut mass - is already behind. All that remains is kneading the dough and the baking itself.
Macaroons: recipe according to GOST
The Soviet food industry did not like delights, and therefore for this product does not need a lot of products and hassle. We take 120 g of kernels of nuts, not peeled from brown peel and not fried, and grind them in a coffee grinder or blender in flour. As already mentioned, you can buy ready-made almond mass and put it in a high saucepan or mixer. Add a glass or a little less sugar and three egg whites. Beat lightly with a mixer. Put the saucepan on a small gas and bring to a temperature of about 40 degrees Celsius. Check with your finger: the mass should be warm, but not burn. During heating, do not forget to mix the contents so as not to settle. Pour 30 g of flour into a saucepan through a sieve. The dough should still remain liquidy, like on pancakes. The oven must be heated to 200 ° C, not more, and cover the baking sheet with oiled paper (to be sure, also sprinkle lightly with flour). Spoon the dough into circles with a diameter of 4-5 cm. There should be free space between the cakes, since during the baking process they will increase. In the oven, you need to keep them no more than 15 minutes, until a slight blush. Remove from the pan only when the product has completely cooled.
Flourless macaroons
In this recipe, increase the amount of protein from three to five. We start by whipping them (well chilled) in a mixer until a thick foam is formed. Gradually add a glass of sugar in several doses, continuing to whisk at high speeds. You should get a thick and shiny white mass. Two hundred grams of almond powder or a mixture of different nuts (you can even add coconut flakes as a bold experiment) is poured into proteins. Stir with a spoon from bottom to top so that the dough does not fall. Spread on a baking sheet as in the previous recipe. We bake for half an hour at a temperature of 150º. If you overexpose, you will get almond biscuits - also tasty, and also stored for a long time.
Macaroons: French Recipe
This product in France is called Macaron. For him, not even almond flour is needed , but powder. Mix 75 g of powdered nut and 150 g of sugar. Beat two squirrels, add almond mass, beat again. Put in small circles, let stand for half an hour, then bake at 150º for 20 minutes. Glue the bisettes between each other with jam or caramel.
Macaroons: Amaretto recipe
It is made similar to the French version, but grated lemon peel, a teaspoon of lemon juice and almond essence are added to the dough. This dish is baked for 45 minutes at 150º.
Macaroons: Moroccan Recipe
Beat three chilled egg whites with a pinch of salt, add half a glass of sugar, put on low heat and continue to beat until crystals dissolve. Remove from heat, add almond flour (200 g). Beat with a mixer for another five minutes at high speed. We spread it in a pastry bag and squeeze it on paper baskets. We put in the oven, preheated to 150º, for 20 minutes.