Having tried once in a cafe, you will definitely want to cook macaroons at home. What are these outlandish sweets? Almond flour (powder) meringue cookies, round and crunchy, up to 5 cm in diameter. This delicacy was invented in Italy in the Middle Ages, during the Renaissance, French confectioners borrowed it, and it often began to be cooked at court. In the film "Marie Antoinette" with Kirsten Dunst in the title role, the queen eats macaroons. The recipe was alien to ordinary people. The high cost of the ingredients made it virtually inaccessible to them. But over time, in the abbey of Remiremon, in a convent, skilled cooks learned to cook macaroons. What kind of products they were is hard to say now. After all, the recipe has undergone significant transformations since then. Perhaps they were ordinary protein meringues, smeared with chocolate ganache. The nuns from this famous monastery were persecuted during the French Revolution, and they were saved by a certain doctor Gormand from Nancy. In gratitude, they baked these tender little cakes for their benefactor, and then put their production on a commercial basis. Very soon, dessert became famous in the city, and eventually became one of the culinary symbols of France.
Modern recipe
The nuns may have baked some delicious macaroons. What this recipe is, it’s almost impossible to establish exactly now. But at the beginning of the twentieth century, a certain De Fontaine invented modern macaroons - he came up with cookies from two halves glued with cream. The confectionery house, which became the owner of this recipe, has introduced a tradition - every year to come up with a new flavor and replenish the palette with a new color. Countless macaroons have become truly luxurious. All possible tastes were involved - chocolate, sweet butter, vanilla, lemon, coffee, cherry, candy floss , champagne, gingerbread mixture, licorice, raspberries, pistachios, rose petals, coffee, strawberries, truffles ...
Reproducing these flavors at home may not work. But then the traditional taste of macaroons to recreate is quite within the power of any experienced housewife. After all, perfectly selected proportions guarantee that the recipe will work. Some tips: it is better to weigh the products, because accuracy in the manufacture of macaroons is very important; carefully observe the technology and baking time; before placing in the oven, cookies should stand for a couple of hours to form a crust; if you want to cook ganache for the filling with white chocolate - add an additional fixative. Good products and thoroughness will ensure the ease with which you can cook macaroons. The recipe with the photo proves that it is not difficult.
Cooking steps
Thoroughly sift 150 grams of almond flour, remove large particles, mix it with icing sugar, taken in the same amount, add natural vanilla seeds. Then add one and a half egg whites and let it brew. Separately, prepare sugar syrup - mix and boil 150 grams of sugar with three tablespoons of water. Beat another one and a half protein and pour hot syrup into the foam with a thin stream, continue to whisk until a state of brilliant mass. Mix with almond flour and achieve uniformity. Put small macaroons on a baking sheet covered with parchment with a culinary syringe. What kind of product this will be is up to you, so you can choose your own size yourself, as well as tint the finished dough with food coloring. After proofing, bake cakes for 12-15 minutes at +175 degrees Celsius. Refrigerate and cream. Serve the finished dish should be in a day - macaroons should be infused.