MACARONS

The macaroon is a small cake with almond, grainy and soft, with a rounded shape, about 3 to 5 cm in diameter, derived from the meringue. It is made from crushed almonds, icing sugar, sugar and egg whites, the amount of almond being equal to the amount of icing sugar.

Of Italian origin, this little cake has been around the world and its success is incomparable. It is a recipe a little technical but you have to try because the result rewards all efforts!

Ingredients :

  • 4 egg white
  • 225 g icing sugar
  • 125 g of almond powder
  • 30 g caster sugar or caster sugar
  • Dye

STEP 1 :

Mix the icing sugar and the almond powder. Sift for a very fine result without lumps.

STEP 2 :

Assemble the egg whites very firmly with the caster sugar. Pour the mixture of almonds and icing sugar over the snow whites.

STEP 3:

Mix with a spatula until a shine of the device = macaronner.

STEP 4:

Color the macaron appliance according to the fragrances and uses.

STEP 5:

Place in the plain bag on a baking mat or baking paper and leave to crust in the open air for about 15 minutes.

STEP 6:

Bake at 160/170 ° C. Cooking 12 minutes for a big macaroon and 8 minutes for a small one.

STEP 7:

Let the macaroons cool and peel them off.

STEP 8:

Wrap the macaroons 2 by 2, filling them with an interior.

NOT:

The success and difficulty of the macaron is at the level of “macaronnage” of the device. The dough should fall slightly when you lay down but not too much! Beware of cooking because too much cooking dry the macaron! Double your plates (one on the other) to increase the thickness so that the heat diffuses slowly and does not dry your macaroons too strongly. To take off easily, just pour a little water between the parchment paper and the plate. You can garnish the macaroons with a little ganache, jam or lemon juice. The perfumes of macaroons are infinite. If the almond powder is too coarse, it must be mixed with the icing sugar to obtain a very fine powder, in this case it is better to check the weighing again after sieving. Before filling, you must pierce a small hole on each macaron, this allows you to put more filling, and this prevents the macaroons to peel easily. A recipe for a small amount is not easy to master, do not hesitate to make a good amount to dampen the energy (oven, electric whisk, beater …), and store in the freezer.