French Macarons
Baking and Desserts | French cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
French macarons are delicate and colorful confections made from almond flour, egg whites, and sugar. They are often filled with buttercream, ganache, or jam, and come in a variety of flavors. These delightful treats are perfect for special occasions or as a sweet indulgence any day.
Ingredients
- Ground Almonds - 3.2 oz
- Egg white - 2 pieces
- Cocoa Powder - 2 spoons
- Powdered Sugar - 5.3 oz
- Instant coffee - ½ spoons
- Lemon - ½ pieces
- Chicken Egg - 1 piece
- Sugar - 1.8 oz
- Butter - 0.7 oz
- Potato protein - 1 tablespoon
Step by Step guide
Step 1
Aging the egg whites at room temperature for 24 hours.
Step 10
That's it: once the halves are glued together, it's recommended to place the finished items in the refrigerator for 24 hours. After a day, they will be incredibly beautiful.
Step 2
Sift the powdered sugar with the prepared almond flour twice. Place the mixture in the oven to dry at 302°F for 10 minutes, then sift again. Add cocoa and coffee on top.
Step 3
Whip the egg whites, then add the sugar and continue whipping until stiff peaks form.
Step 4
Sift the dry ingredients over the egg whites in three stages. Gently fold with a spatula in one direction, from top to bottom.
Step 5
Pipe the circles onto parchment paper and let them sit at room temperature for one hour. Preheat the oven to 338°F for 20 minutes before baking.
Step 6
Before placing the macarons in the oven, lower the temperature to 302°F. Select the 'top and bottom heat' setting. Bake them for 12-14 minutes.
Step 7
Remove the dessert and, along with the parchment, place it on a damp towel to allow the almond cookies to cool.
Step 8
Now it's time to prepare the cream. I've chosen lemon, as it complements the sweetness of the macarons perfectly.
Step 9
Add the lemon zest to the lemon juice and bring to a boil. Then add the beaten egg and sugar. Cook over medium heat, stirring constantly, until thickened. Incorporate the butter, add the starch, and refrigerate to cool.
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