What are macaroons and how to make them?
Its origin is attributed to France, but it is definitely not so. It originated in Italy in the 8th century, where it was baked in Venetian monasteries. At that time, they were not yet covered with cream and they were definitely not called macaroons, but with a less poetic name, namely "priest's navels".
They were then imported to France at the instigation of the French queen Catherine de Medici, who liked them very much in Italy. And as it happens, skilled French confectioners figured out that when they are covered with a delicious cream with different flavors, the gastronomic experience is even more intense.
Baking macaroons is a bit of pastry alchemy, but if the recipe is followed exactly, a great result is guaranteed.
Ingredients for the dough:
125 g of almond flour
150 g of powdered sugar
100 g egg whites (approx. from 3-4 eggs)
100 g of granulated sugar
Mix the powdered sugar and almond flour and mix in a blender with a knife until it becomes a fine powder. Then sift through a sieve. Beat the egg whites with a pinch of salt until foamy and then gradually add granulated sugar while beating. The mass must be very firm. At this stage we add the dye.
Mix 1/3 of the egg white foam with a mixture of powdered sugar and almond flour using a wooden spoon. Then add the rest of the egg whites. We just turn the mass with a wooden spoon. The resulting mass should flow slowly like lava. The peak that is made after pulling the wooden spoon out of the mass should spill out in about 15 seconds.
We spray this mass using a tresher tip onto a baking sheet or a special mat for macaroons. We form circles with a diameter of 2 cm (they will spread a little more on the baking sheet). After filling the entire tin, tap it 5 times on the work surface to remove air bubbles. In this way, let the macarons dry at room temperature for about 1 hour. We test the condition of the surface with a gently dry finger. It should not be sticky.
Bake for 12-14 minutes at 150°C. You need to adjust the time to your oven. Everyone bakes differently. Let the oven ventilate for 2 minutes before baking the next sheet. We glue the macarons with various flavored butter or chocolate creams (ganache)
Author Dortisimo.cz
